Tag: Total solids

In many scientific fields, including food science and environmental engineering, total solids and dry matter are used interchangeably, but this is a mistake. The dry matter that remains after moisture removal is commonly referred to as total solids, and these two terms effectively refer to the same thing: the non-aqueous portion of a material. However, their usage often varies by industry and context, leading to confusion over their precise definitions and application.

At approximately 13% of its weight, the total solids of whole milk represent the non-water components that determine its nutritional value, including fat, protein, and minerals. This solid content is a key indicator of milk's richness and quality.

Raw cow's milk typically consists of about 12 to 13 percent total solids, with the rest being water. This non-water portion includes fat, proteins, and minerals, which determine the milk's nutritional profile and processing properties.