This is done to increase the safety and shelf life of milk products. Milk is rich in Vitamin A, D, E and K.Īll milk sold for human consumption is processed in some way. Milk is rich in calcium, phosphorus, sodium, potassium and all the vitamins known to be essential for human nutrition are present in milk.
It also provides almost every single nutrient needed by humans - making it one of the most nutritious foods available. Milk contains all the vitamins and minerals necessary to sustain growth and development. Lactose are absorbed into your bloodstream, at which point your liver converts galactose into glucose. In the souring of milk, lactic acid bacteria converts lactose into lactic acid, giving sour milk its characteristic. It isn’t water soluble and is responsible for the sandy or gritty texture in condensed milk and ice-cream. Lactose also tends to crystallize in milk powder during storage and results in lump formation and caking. In your digestive system, lactose breaks down into glucose and galactose. Monounsaturated fats make up the rest - about 28% of the total fat content.Ĭarbohydrates in milk are mainly in the form of the simple sugar lactose, which makes up around 5% of milk. Polyunsaturated fats are present in minimal amounts, making up around 2.3% of the total fat content. Whole milk is very high in saturated fats, which make up about 70% of its fatty acid content. When heated, it rises to the surface, where it forms a layer. The fat constituent of milk is present in the form of cream. Whole milk straight from the cow is around 4-6% fat. Whey protein is excellent for growing and maintaining muscles. Whey proteins have been associated with many beneficial health effects, such as decreased blood pressure and improved mood during periods of stress. Whey protein (Soluble milk protein)- Whey protein is another family of proteins, accounting for 20% of the protein content in milk. One important property of casein is its ability to increase the absorption of minerals, such as calcium and phosphorus. Both of these groups of milk proteins are considered to be of excellent quality, with a high proportion of essential amino acids and good digestibility.Ĭasein(Insoluble milk protein)- Casein forms the majority - or 80% - of proteins in milk. Insoluble milk proteins are called casein, whereas soluble proteins are known as whey proteins. Milk proteins contain all 9 essential amino acids required by humans. Proteins in milk can be divided into two groups based on their solubility in water. Animals who feed on grass pastures produce a high yield of milk, richer in Vitamin A. However, the milk composition cannot remain same all the time and will vary slightly, depending upon the cow species, age, animal food, lactation period etc. It is one of the most complete foods, because it contains the nutrients required for growth and development. However, it is lacking in iron, vitamin C and D. It is the near-perfect single food containing protein, carbohydrate, fat, minerals and vitamins. 88% water, 3-4% proteins made up mostly of whey and casein, 5% sugar in the form of lactose, and 3-6% fat. Whole cow’s milk is composed of about approx.
Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additives and industrial products. Milk is processed into a variety of products such as cream, butter, yogurt, kefir, ice cream, and cheese. However we also gets milk from other animals like Buffalo, Goat, Sheeps, camel etc. Around 85% of all milk worldwide was produced from cows. humans consume milk beyond infancy, using the milk of other mammals (especially cattle, goats and sheep) as a food product. India is the world’s largest producer of milk,and is the leading exporter of skimmed milk powder. As an agricultural product, milk, also called dairy milk, is extracted from farm animals during or soon after pregnancy. Milk is the most nutritive, naturally occurring liquid food in the world.
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