â€œMilk every moment for all the pleasure you can get from it.â€
- Esther Hicks
Milk: a natural source of food
Milk is a natural source of food for mammals. Animals, including humans, produce milk to feed their young until they are ready for solid food. Although cow's milk is processed, it is not a manufactured or manufactured food. That's about 87 percent water and 13 percent solids. The saturated fats part of milk contains fat-soluble vitamins. Solids other than fat include protein, carbohydrates, a water-soluble vitamin, and minerals. These nutrients in milk help make it nature's best food.
Dairy products contain how many proteins?
Dairy products contain high-quality proteins. The whey proteins make up about 18 percent of the protein content of milk. Casein, a protein found only in milk, contains all of the essential amino acids. It makes up 82 percent of the total protein in milk and is used as a standard for evaluating the protein of other foods. Protein is needed to build and repair body tissues and to make antibodies that circulate in the blood and help fight infections.
Milk is the most complete food in daily diet:
This is because it is the perfect balance between proteins, carbohydrates, fats, water, vitamins, and minerals. In addition, milk is an important source of calcium, essential for the formation of bones and teeth. This is important not only for us as infant's health effects, but at any age, as the skeleton is constantly developing. So remember to always look for milk at the store.
Milk Protein Chemistry
Milk contains 3.3% total protein. Milk protein contains all 9 essential amino acids that humans need. Milk proteins are synthesized in the mammary gland, but 60% of the amino acids used to make proteins come from the cow's diet. The total protein content of milk and the amino acid composition varies depending on the breed of cow and the genetics of each animal.
There are two broad categories of milk proteins, largely defined by their chemical composition and physical properties. The casein family contains phosphorus and coagulates or precipitates at pH 4.6. Serum proteins (whey) do not contain phosphorus and these proteins remain in solution in milk at pH 4.6. The principle of coagulation or quark formation at a reduced pH value is the basis of cheese curd formation. In cow's milk, around 82% of the milk protein is casein and the remaining 18% is whey or whey protein.
Whole milk is rich in calcium, potassium, phosphorus, magnesium, zinc, and iodine as well as vitamins A, D, and B, especially B2 or riboflavin. A daily glass of milk provides a child with almost half of their daily protein needs and exceeds their needs for calcium and vitamins D and B2. For adults, one drink provides 30% of the daily need for the same nutrients. These and other types of pasteurized milk shouldn't be boiled to preserve all of these nutrients and vitamins.
200 ml glass of milk ( whole milk) contains:
Â· Calorie content: 100
Â· Protein: 6.8 grams
Â· Fat: 5 grams
Â· Carbohydrates: 7.8 grams
The only difference between skimmed milk and whole milk is that it contains half the amount of fat. After the pasteurization process, the milk is placed in a centrifuge to separate the fat. The skimmed milk moves to the center of the machine and then flows through the tubes to be collected. Over 90% of the other nutrients are retained. Semi-skimmed milk contains up to 1.5% fat and fewer calories, while whole milk contains 3.2% fat.
200 ml glass of semi-skimmed milk contains:
Â· Calorie content: 90
Â· Protein: 6.4 grams
Â· Fat: 3.2 grams
Â· Carbohydrates: 9 grams
For milk to be considered skimmed milk, it must have a fat content of less than 1%. As a result, this milk is an option for people who should be consuming less saturated fat in order to lose weight, or because of cholesterol or triglyceride problems. This is especially true as skim milk continues to have a significant amount of vitamins from protein, calcium, phosphorus, magnesium, zinc, and B-complex
without adding any extra saturated fat to the diet. However, more than half the amount of vitamins A and D is lost during the separation process.
200 ml glass of skim milk contains:
Nutritional value :
Â· Calories: 66
Â· Protein: 6.6 grams
Â· Fat: 0.4 grams
Â· Carbohydrates: 9 grams
People who are lactose intolerant can be given this type of milk, which contains an enzyme (lactase) that converts lactose into faster-metabolizing sugars, namely glucose and galactose. The always nutritious and lactose-free milk has the advantage that it is easy to digest and does not cause the symptoms of whole milk in people with lactose intolerance.
200 ml glass of lactose-free milk contains:
Â· Calories: 100
Â· Protein: 7 grams
Â· Fat: 3.5 grams
Â· Carbohydrates: 10 grams
The proteins in soy milk and cow milk are different: one comes from plants and the other from animals. Soy milk contains fewer essential amino acids and less calcium. The main benefit of soy milk is that it provides healthy polyunsaturated fat and contains fewer saturated fat. Since it does not contain lactose, people with lactose intolerance can enjoy this milk without any risk.
1 glass of sugar-free soy milk contains:
Â· Calorie content: 67
Â· Protein: 5 grams
Â· Fat: 3.4 grams
Â· Carbohydrates: 3 grams
Â· High Calorie: 100
Â· Protein: 5 grams
Â· Fat: 3.4 grams
Â· Carbohydrates: 11 grams
Almond milk contains more vitamin E and half the amount of polyunsaturated fatty acids than soy milk, which is why each glass contains 40 fewer calories. Because of this, it is recommended in low-calorie diets. In addition, almond milk provides more calcium, protein, zinc, iron, magnesium, and potassium, as well as vitamins A and D. It is also a good source of soluble and insoluble fiber,
which is good for digestion.
Which valuable nutrients milk contains?
As such, milk contains valuable nutrients that support a growing body, including calcium and protein. Milk also contains the following nutrients: phosphorus, carbohydrates, magnesium, and potassium. Calcium in milk is easily absorbed by the body. Phosphorus plays a role in the absorption and use of calcium. Phosphorus is needed in the right proportion to calcium to form bones. Milk provides these two minerals in roughly the same proportion as bones. In addition to vitamins A and D, milk is also an important source of riboflavin (vitamin B2), which supports healthy skin and eyes.
In adults, calcium deficiency combined with other factors can lead to bone deterioration known as osteoporosis. The recommendations for calcium are 1,000 milligrams per day for adults, 1,300 milligrams per day for teens, 500 to 800
milligrams per day for young children, and 1,200 milligrams per day for adults
over 51 years of age. One serving of milk contains around 250 milligrams of
calcium. Getting enough calcium without milk and dairy products in your diet is
difficult. About 73 percent of the calcium available in the food supply comes
from milk and dairy products. The following daily consumption of foods from the
dairy group is recommended by the U.S. government nutritional guidelines: