There are several components of milk; in fact, there are vitamins, mineral salts, protein, sugars. This blend of nutrients is fundamental for correct development in the early years of life because it is rich in iron, calcium and potassium. Milk is 87% water circa; it also contains, on average, 3.9% fat, 3.4% protein and 4.8% lactose.
The fat content determines the three types of milk sold in stores: whole milk (>3.5%), partially skim milk (1.5-1.8%), skim milk (<0.5%). The protein component has several beneficial roles, for example on blood pressure and as an antioxidant component. The function of the lactose on the other hand (in other words the sugary component composed of glucose and galactose) is strictly energetic.