Exploring Different Constituents of Milk Using Liquid Chromatography and Liquid Chromatography–Mass Spectrometry

Milk is the primary nutrient essential for the growth of living beings from the postnatal period to death. Today’s world is constantly concerned with a healthy diet and what is best for them. People are increasingly interested in understanding the compositions to achieve the best results for their health. Milk is also tested to determine its fundamental components. Milk samples from different species were tested, including ovine, caprine, bovine, donkey, and human milk. This review discusses the analysis of milk and its components by liquid chromatography and its hyphenation with tandem mass spectrometry, covering various compositions, including vitamins, lipids, carbohydrates, and proteins, and the analysis of different components added to milk to improve or change its compositions, which are considered contaminants.