Milk solids, also commonly referred to as milk solids-not-fat (MSNF), refers to the non-fat portion of milk that remains after the removal of water and butterfat. It represents the components of milk other than the fat, including proteins, lactose, vitamins, and minerals. Milk solids are obtained by evaporating the moisture content from milk, leaving behind the solid substances.
These solids are essential for the nutritional composition of milk and are often used as a concentrated additive in various food products. Milk solids contribute to the taste, texture, and nutritional value of dairy-based products such as milk powder, yogurt, cheese, ice cream, and baby formulas.
The proteins found in milk solids, primarily casein and whey proteins, are known for their essential amino acids, providing a complete protein source. Lactose, the milk sugar, is a carbohydrate that provides energy while also aiding in the digestion of calcium. Moreover, milk solids are rich in vitamins, like B-complex vitamins, and minerals, including calcium, phosphorus, magnesium, and zinc.
Milk solids are often used as an ingredient in food production due to their functional properties, such as emulsifying, stabilizing, and thickening capabilities. They enhance the taste, texture, and overall quality of a wide range of food products, including sauces, soups, baked goods, confectioneries, and dairy-based beverages.
In summary, milk solids refer to the non-fat components of milk, consisting of proteins, lactose, vitamins, and minerals. These solids are obtained by removing water and butterfat from milk and are widely used in the food industry to enhance the nutritional value and quality of various products.
