The second-largest milk constituent is carbohydrates. Milk fats consist of 70% saturated fats, 28% monounsaturated fats, and 2.3% polyunsaturated fats.
Saturated fats have single carbon bonds whereas unsaturated fats have double carbon bonds. Fatty acids only have two classifications: either saturated or unsaturated. These fats, or fatty acids, are composed of a chain of carbon atoms accompanied by hydrogen atoms lining the outside of the chain and a carboxylic group at the end of the fatty structure. The other 20% of proteins found in milk are made of whey. About 80% of the proteins in milk are made of casein.
The two major types of protein found in milk are casein and whey. Another component of milk is a protein which makes up about 3.3% of milk.
The largest component found in milk is water which makes up about 88% of milk. Other components such as vitamins, minerals, and enzymes are found in milk but in small amounts. The top four components of milk are water, carbohydrates, fats, and proteins.
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