MILK Chemical Properties

EPA Substance Registry System

Milk (8049-98-7)

MILK Usage And Synthesis

Uses

Milk is the natural secretion of the mammary glands of female mammals for the feeding of their young. It is commercially considered here as cows’ which consists, on the average, of 3.5% fat, 5% lactose, 3.5% protein, and 0.7% ash. It has a bland, slightly sweet flavor, a yellowish white color, and a specific gravity of 1.032. It functions as a base for ice cream, yogurt, beverages, and cheese. It is also the source of skim , cream, whey, casein, lactose, and solids-not-fat. It is also termed whole milk.

MILK(8049-98-7)Related Product Information

• TERT-BUTYL ISOCYANIDE
• Ethyl isocyanoacetate
• N-BUTYLISOCYANIDE
• TRIS(2,2,6,6-TETRAMETHYL-3,5-HEPTANEDIONATO)EUROPIUM(III)
• 1,1,3,3-TETRAMETHYLBUTYL ISOCYANIDE
• Tosylmethyl isocyanide
• Benzyl isocyanide
• PHENYLSELENOL
• COBALT(II) ACETYLACETONATE
• TRIS(2,2,6,6-TETRAMETHYL-3,5-HEPTANEDIONATO)DYSPROSIUM(III)
• Cupric acetylacetonate
• 2,4-PENTANEDIONE, SILVER DERIVATIVE
• Tris(2,4-pentanedionato)chroMiuM(III)
• DICHLORO(ETHYLENEDIAMINE)PLATINUM(II)
• Ferric acetylacetonate
• Aluminum acetylacetonate
• METHYL ISOCYANOACETATE
• SALCOMINE