What percentage of milk is water

In this brief article, we are going to answer the question “what percentage of milk is water?”. We will also discuss what are the major nutrients found in milk. In the end, we will discuss its types and products made from milk.

What percentage of milk is water?

About 87% of whole milk is water. According to latest studies (IDFA), the percentage of water that was included in milk produced by sheep, buffalo, cows, and goats ranged from 80.62 to 83.22 to 87.55 to 88.5 percent, respectively.

The lowest amount of water was found in sheep’s milk, which had the highest water content (88.5%), but goat milk had the highest water content (88.5%) (80.62 percent). There was found to be a significant amount of water in cow’s milk, which ranges from 87.2% to 87.4 %. 

The amount of water that is included in milk is significantly impacted by a number of factors, including the breed of animal, the stage of lactation the animal is in, as well as its overall health.

Water may not be the first thing that springs to mind when you imagine a tall, icy glass of milk, but it makes up the vast bulk of the liquid in the glass. 

In truth, there isn’t much variation from one sort of cow’s milk to another – yet water plays a significant part in them all.

What are the major nutrients found in milk?

About 87% of milk is water, leaving 13% as solids. Protein, fat, carbs, vitamins, and minerals make up the remaining 13%. 

Reduced-fat types have 2 percent milkfat, low-fat varieties have 1 percent milkfat, and nonfat or skim kinds have almost no milk fat due to processing.

Solid milk, straight from the cow, has around 3.7% fat and 9.1% solids that aren’t fat. The fat-soluble vitamins A, D, E, and K are transported in milk’s fat.

The solids-not-fat part includes protein, mainly casein and lactalbumin, carbohydrates i.e. lactose, and minerals (including calcium and phosphorus) (including calcium and phosphorus). Milk is a good source of several vitamins, including riboflavin and the B vitamins that dissolve in water. 

Milk that has a milk fat content of 3.25 % and a solids-not-fat content of 8.25 percent or above is considered to be full-fat milk. Vitamins A and D are optional, however if included, vitamin A should be 2,000 I.U. per quart and vitamin D 400 I.U. Characterizing flavoring substances may also be applied.

Types of Milk

Evaporated Milk – is created by eliminating roughly 60 percent of milk’s water. Total milk solids (by weight) must be at least 23 % and must include at least 6.5% milkfat and 16.5% milk solids (other than fat). Long-lasting due to being pasteurized by heat, evaporated milk is a convenient food option.

Condensed milk, also known as sweetened condensed milk, is made by removing the water from a combination of milk (whole and nonfat pasteurized, homogenized milks) with safe and acceptable nutritional carbohydrate sweeteners like sucrose. This product has a minimum of 8% milk fat and a minimum of 28% milk solids.

Non – fat Dry Milk – is produced by eliminating the water from skim (non-fat or fat-free) pasteurized milk. Unless otherwise specified, the product includes no more than 5% by weight moisture and no more than 1.5% by content milkfat.

Products made from milk

Raw milk is processed in the dairy industry to produce a wide variety of foods and beverages, such as butter, cheese, cream, yogurt, ghee, condensed milk, dried milk, ice cream, and many more.

Yogurt is made by fermenting a milk and cream combination with lactic acid bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus. Yogurt has a minimum of 3.25% milkfat and a minimum of 8.25% solids-not-fat.

Ice cream is made from a variety of dairy products, including milk and nonfat milk, as well as sweeteners and flavorings like fruit, almonds, and chocolate chips. 

Stabilizers and emulsifiers are examples of functional substances used to ensure the product has the right consistency and flavor for consumers.

Before any further fillers are added, a gallon of ice cream must weigh at least 4.5 pounds and contain at least 10% milkfat in accordance with federal regulations.

Frozen Yogurt consists of a blend of dairy components such as milk and nonfat milk which have been cultured, as well as additives for sweetening and flavoring.

Dry curd cottage cheese includes less than 0.5 percent milkfat and not more than 80 percent moisture. The product may alternatively be termed “cottage cheese dry curd.”


In this brief article, we answered the question “what percentage of milk is water?”. We also discussed what are the major nutrients found in milk. In the end, we discussed its types and products made from milk.



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