**1. Introduction**

Milk is one of the perfect, complete, and primitive dairy food known by mankind. It is white and nutritious physiological secretion from the mammary glands of mammals, serves as nourishment for their neonates [1, 2]. It is a major product obtained from healthy and highly productive dairy animals. Physiological and nutritional provisions of each species are more or less distinctive. The breed, health, nutritional status, stage of lactation period, and milking intervals are some of the factors that affect the milk composition [3, 4]. The variation in constituents occurs entire lactation period. Lactation stage is the prime factors that affect the

© 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. © 2017 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

milk properties and some of the enzyme activities [5, 6]. Solids-non-fat (SNF) content is frequently highest throughout first 2–3 weeks of lactation.
