The document outlines the typical composition ranges for components in general milk as well as the specific composition percentages for cow, buffalo, goat, and sheep milk. General milk is comprised primarily of water (85.3-88.7%), solids not fat (7.9-10%), lactose (3.8-5.3%), fat (2.5-5.5%), and protein (2.3-4.4%). The compositions provided for each type of milk include the percentages of protein, casein, whey protein, lactose, fat, and ash.

1. GENERAL MILK COMPOSITION W/W %
WATER................85.3 - 88.7
SNF.................7.9-10.0
LACTOSE.........3.8 - 5.3
FAT...................2.5 - 5.5
PROTEIN...........2.3 - 4.4
CASEIN ............1.7 - 3.5
MINERAL.............0.5 -0.83
ORGANIC ACID.......0.12 - 0.21
COW MILK: W/W%
PROTEIN: 3.2
CASEIN: 2.9
WHEY PROTEIN : 0.6
LACTOSE : 4.6
FAT :3.9
ASH : 0.2
BUFFALO MILK:
W/W%
PROTEIN : 3.8
CASEIN : 3.2
WHEY PROTEIN : 0.6
LACTOSE : 4.8
FAT : 7.4
ASH : 0.8
GOAT MILK : W/W%
PROTEIN : 3.2
CASEIN : 2.6
WHEY PROTEIN : 0.6
LACTOSE : 4.3
FAT : 4.5
ASH : 0.8
SHEEP MILK: W/W%
PROTEIN : 4.6
CASEIN : 3.9
WHEY PROTEIN : 0.7
LACTOSE : 4.8
FAT : 7.2
ASH : 0.9