What milk contains: composition and nutritional value of the product

Milk is loved and known all over the world. It is used in the diet of people of different ages, but there are scientists who claim that the drink is harmful to health.Despite such loud statements, his fans are not getting smaller, since milk has a unique composition and is an ingredient for making butter, cheese, and dairy products.

Milk is used by man since ancient times, and always believed that it only has a beneficial effect on the body. Although the benefits of the drink are increasingly being questioned, few people are ready to completely eliminate the product from their own diet.

Milk can be obtained not only from a cow, it is also given by a horse and a goat, each drink is different in its composition. The most commonly used in the diet is the milk of cattle. The composition often depends on the health of the animal, and on what it eats. About 80% of the world's population use the production of a drink on an industrial scale as an independent product; the rest prefer to eat derived products.

The composition is 3.2% protein, so the product is nutritious. Each farmer keeps track of this indicator, since it is important to assess the quality of the drink. It is the protein contained in milk that is absorbed by the human body by 95%. Its peculiarity lies in the fact that there are essential amino acids, the absence of which leads to a breakdown of metabolites.

Methionine is responsible for the exchange of fat cells, it helps prevent dystrophy of a very important internal organ - the liver. For the synthesis of serotonin - the hormone of happiness - there is tryptophan in milk, the lack of which leads to such serious problems as diabetes, cancer and even tuberculosis.

There is in the composition and such a component as lysine, which is responsible for the normal composition of the blood. With its deficiency, the person develops anemia, muscular dystrophy, the lungs and the liver stop working normally, and the bones suffer from a lack of calcium.

Casein, which is in the composition of cow's milk, is represented by two forms:

• alpha - can cause allergic reactions;
• beta - well digested.

Long-term studies have shown that the drink is simply indispensable for humans. No other product can compete with it in terms of the number of useful elements. Those who have problems with the work of the heart, should definitely eat this product, because the lactose present there helps to improve the condition.

If you specifically refer to lactose, then there are those who have its acute intolerance, so they can not use the product. As a rule, those who have digestive problems suffer from intolerance, therefore it is recommended to use sour milk products.

Vitamin B12 contained in milk has a positive effect on the human body. It helps a person’s psychoemotional state and even calms him down, so before bedtime he is advised to drink a glass of warm drink with a spoon of honey.

Athletes for whom it is a rich source of energy due to the fats and proteins contained in the composition should not exclude the product from the diet. A positive effect on the growth of muscle mass, skeleton.

Despite this number of useful elements, full-fledged milk is not useful to everyone, therefore, on the shelves you can find product options that differ in this indicator. It can be in the range from 1 to 5%. Adjust the fat content is possible on an industrial scale, increase the percentage by adding cream, and reduce the fat.

Allergies can be not only on the milk itself, but also on casein. There are scientists who gave examples when the use of this drink caused an increase in acidity in the gastric juice, as a result of which an ulcer developed. But there are those who boldly assert today that cow's milk with its regular use leads to the formation of a malignant tumor.However, no one can yet name the specific component that contributes to the development of cancer cells.

Negative impact on the quality of the product attitude towards animals from manufacturers, who often inject antibiotics and hormones to achieve the desired results. All this has a negative effect on the drink that we have to eat.

Milk is different If we take into account the peculiarities of modern production, namely:

• whole;
• pasteurized;
• ultrapasteurized;
• sterilized.

A natural product without any additional treatments is called whole. It can be purchased directly from cattle breeders, as it is not commercially available.

Pasteurized is processed by temperature, but it is not boiled, only heated to a maximum of 80 degrees. The process of pasteurization can be long, for half an hour, but at a temperature not higher than 65 ° C, and it can be short or even instantaneous. The higher the drink heats up, the less time it is processed, because it can lose all its beneficial qualities. Ultrapasteurization is heating up to 150 degrees for two seconds.

A completely different type of beverage treatment is sterilization. Over a hundred degrees milk boils more than half an hour. The goal is not to preserve useful items, but to extend the shelf life. On average, such a product can be in the refrigerator and be edible for thirty days. For this reason, sterilized milk becomes the most popular, especially on hot days. It is well transported, which is important for residents of distant regions.

Domestic cow's milk has a biological activity and consists of vitamins, carbohydrates, fats, proteins. In fact, the mineral composition is very rich, so the benefits of it can not be challenged. Few people know that 87.5 percent of this drink is water, and all other useful elements, including the calcium content, are concentrated in the remaining percentages.

It was possible to determine this only in the process of laboratory research, when the sample was dried under the action of a temperature of 105 degrees. The dry residue was studied in detail by scientists who wanted to understand the chemical composition and the amount of useful substances in 100 grams of the product. If at least 9% of the total weight of skimmed milk powder remains at the end of the removal of water, then it is quality milk. This is how manufacturers who dilute products for sale with water are recognized in order to increase revenue.

Among other things, the drink contains a huge amount of essential vitamins from different groups:

• E;
• H;
• D;
• PP;
• AT.

An important component is beta carotene and acids, including:

• ascorbic;
• nucleic acid;
• fatty;
• amino acids.

Among the beneficial trace elements:

• chlorides;
• magnesium;
• potassium;
• phosphorus.

From the time of year, the conditions of detention, the age and quality of the food of animals the chemical composition of the product will vary.

This is interesting, but only humans eat milk from other mammals. Balance BZHU a glass of milk plays an important role in determining the quality of the goods.

Since milk is produced by a cow for feeding a calf, the human body cannot absorb all the trace elements from it.If for an animal the balance is optimally matched, then for man it is not such. This is one of those reasons why scientists began to think about the real benefits of the product.

In cow's milk proteins contain casein, on average it is 80%, the remaining 20% ​​is whey protein. In newborns, they can fully meet the body's need for amino acids, this is the main value of the product. It is necessary to understand that different species contain in breast milk a certain proportion of casein and whey proteins. If we consider cow, goat and even sheep milk in more detail, then there is more casein, so it is called that. But albumin-globulin has more whey protein. Such a man, a horse and donkeys.

The nutritional value of the drink is its most important indicator. For visual presentation, the table was even compiled by scientists, where the percentage ratio of proteins, fats and carbohydrates is indicated.

BZHU on a glass of milk is as follows:

• 88 g of water;
• 3.2 g of proteins;
• 3.25 g of fat;
• 5,2 - carbohydrates;
• 0,35 - vitamins and elements.

The average percentage of fat should be at least 3.5%. Since the drink is used as the main raw material for the creation of other products, the quality of cream, sour cream and even cottage cheese will depend on this indicator.

About twenty different acids are present in cow's milk. Pour point - 28 degrees. It is said that fat has a low specific weight, so it accumulates on the surface in the form of cream.

They are composed of a high content of such vitamins as:

• BUT;
• TO;
• D;
• E.

That is why milk, which is produced on farms, is not sterilized to extend the shelf life, and used only in a pasteurized state, a positive effect on the person, strengthening his body, enriching the necessary trace elements.

The low calorie content of the product will be pleased, only 62 kcal. This indicator plays an important role in the matter of demand for the product on the modern market. You can use the drinks on the basis of this component to people who watch the food. Nutritionists have a positive attitude to the regular use of the product, not only fresh, but also in a sour form.

There is a sale of so-called dry milk, produced from natural, which can be both skimmed and whole. The composition of the mixture varies depending on the starting product. As a rule, it contains protein from 26 to 36%.

In addition, in its composition:

• 4-5% moisture;
• 25-1% fat;
• 37-52% sugar;
• 10-6% of mineral substances.

You can get the product only on an industrial scale, using special installations where moisture evaporates from milk. To use the mixture in the future, it is diluted with water in the proportions described on the package. In this form, the food for the child has the same beneficial qualities as whole milk.

The product first appeared on store shelves in the 19th century. The main consumers were the northern regions of the country, since it was impossible to deliver a natural product, unsterilized, with preservation of all useful properties. It should be understood that the useful milk powder remains only under one condition - the manufacturer strictly complied with the technology, using high-quality raw materials.

In conclusion, I would like to say that cow's milk is loved in different countries, regardless of age. Despite the attempts of scientists to express their negative attitude to the drink, more and more fans appear in this product.It is unique in composition and properties and cannot be replaced by anything else, so in the absence of intolerance it would be rash to exclude milk from the baby’s diet.

It can not be forbidden to use it, because the product helps to create a huge amount of fermented milk products, the use of which also has a positive effect on the human body. Modern technology allows you to create products that can please their taste. Without milk, kefir and ryazhenka, yoghurts and ayran will disappear on the shelves.

About the dangers and benefits of milk, as well as its calories, see the following video.