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Composition of Swedish dairy milk



Composition of Swedish dairy milk



International Dairy Journal 13(6): 409-425



An investigation of the composition of Swedish dairy milk was performed from November 1995 until November 1996. Milk samples were collected every other month from 9 dairies throughout the country. The parameters determined were of interest both from a nutritive and a technological point of view. In total, 140 components were analysed. The weighted mean protein content was 3.37%, the fat content 4.34%, lactose 4.62% and the content of free fatty acids was 0.60 meq L-1. The majority of the components (90) showed seasonal variation, while 27 showed geographical variation. Compared with previous investigations of dairy milk in the 1970s, the fat content had increased significantly from 4.03%. The content of casein had decreased from 2.61% to 2.56% and the content of whey proteins had increased from 0.73% to 0.81%. The selenium and iodine contents had increased by 80% and 73%, respectively.

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Accession: 004084667

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DOI: 10.1016/s0958-6946(03)00032-3


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