2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
One of the necessary drinks for humans is milk. It is necessary for the maintenance of life and growth of all living organisms, because it contains all the necessary proteins, minerals, vitamins, etc. It has been proven that milk is perceived and assimilated most easily by the body. Milk is a rich source of: proteins, fats, milk sugar, mineral salts, vitamins and enzymes.
Milk proteins contain amino acids. They are necessary for the human body and it takes them ready through milk. According to biological indicators, they are not inferior to the proteins of meat, eggs and fish. The milk of different animals contains a certain percentage of protein, namely: sheep's milk - 6. 7%, buffalo's milk - 4.5%, goat's milk - 3.4%, and pasteurized cow's milk - 3.1%.
The types of proteins contained in milk are - lactoalbumin, lactoglobulin, casein and envelope proteins. The largest share of casein - an average of 2.7%.
Lactose or milk sugar is a representative of carbohydrates in milk. It is due to the slightly sweet taste of milk and its color change during cooking. The milk darkens because the sugars in it are partially caramelized during cooking. Under the influence of microorganisms, lactose ferments to lactic acid and thus yogurt is obtained. The content of carbohydrates in the milk is: buffalo and skimmed cow's milk - 5.0%, sheep-4. 5%, the goat - 4. 3%, etc.
The fats in milk are different depending on its condition. In the case of freshly milked milk, they are in the form of an emulsion, and after cooling they are in the form of a suspension. They are most easily absorbed by the human body - over 96%. The fat content in fresh milk is about 3.2%, and in buffalo up to 8.0%.
Skimmed cow's milk also contains fat, but it is very low and is therefore recommended to be consumed in the diet and in the diet of overweight people.
Milk is also a rich source of vitamins. Its content includes many, some of which are vitamin A (0. 02 mg% - 0. 06 mg%), vitamin B1 (0. 4 - 0. 5 mg%), vitamin B2 (0.1 mg%) in buffalo milk - 0. 23 mg% in sheep milk), etc.
Apart from proteins, fats, vitamins, milk is also a source of easily digestible mineral salts. They are necessary for the growth of both children and adults. It contains not only sodium, potassium, calcium, magnesium, iron, phosphorus, but also a number of trace elements such as cobalt, copper, zinc, iodine.
Milk has an important property - to kill bacteria. This property is extremely important for newborns, for unfortified organisms, for organisms after a long illness, for people working with certain pests, and for the body in general.
The intake of this indispensable food product - milk, can be made naturally (pasteurized) or processed in the form of yogurt, cheese, yellow cheese. It can be consumed with fruits or vegetables, or as a refreshing drink.
Milk storage - Fresh milk is a short-lived product and requires special storage conditions. It is best to store in a refrigerator at a temperature of up to 12 ° C, and in closed containers. Unboiled milk has a shorter shelf life than boiled milk. We must not let the milk freeze, as irreversible coagulation changes occur in its composition.
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