Nutritive value of milk and dairy products

The nutritional value of milk and products made on its basis, determines its importance in children's and dietary nutrition. Including such food in your diet, you will saturate the body with calcium and other valuable substances. Milk makes a person healthier and more beautiful.

What is the nutritional value?

Being interested in these or those characteristics of products, it is worth knowing what they mean. So, the nutritional value is a complete list of properties that satisfy the physiological needs of the organism. Most often, this term means the content of proteins, fats and carbohydrates in every 100 grams of products.

It is also worth noting the importance of such an indicator as biological value. It characterizes the correspondence of the amino acid composition of the product to the needs of the human body. Speaking about the energy value, it is worth noting that this is the number of calories that are released during the processing of the product by the body.

Milk: chemical composition and nutritional value

Milk is the first food of a person, which gives the body everything you need from birth. Due to its rich chemical composition, it is possible to maintain an active vital activity of the organism. So, in milk contains such substances:

• Proteins;
• Fats;
• milk sugar;
• Mineral salts;
• water.

It should be noted that this is a basic set of components that can not fully characterize milk. The chemical composition and nutritional value can differ significantly, depending on the origin of the product, as well as the way it is processed.

If you look more closely at proteins contained in milk, they are represented by albumin, globulin and casein. The latter participates in the formation of glycopolymacropeptide, which increases the digestibility of other components. All proteins are characterized by easy absorption and contain all the amino acids necessary for the body.

Fats in milk are contained in the form of tiny particles. It is they who make up everyone's favorite cream. Milk fat is 96% absorbed by the body, which is due to its high dispersity. Its content in the product depends on the season (this indicator decreases in the summer), as well as the quality of animal care.

Considering such an indicator as the food, energy value of milk, we can not say about the carbohydrate component. It is represented by lactose. It is the presence of this component due to the possibility of preparing sour-milk products.

The nutritional value of milk is determined by the high content of vitamins. The main are A and B. In a small amount, there is ascorbic acid, nicotinic acid, riboflavin and thiamine. The greatest concentration of vitamins in milk is observed in the summer. Also, this indicator can be affected by the processing method and storage conditions.

More about Vitamins

As already mentioned, the nutritional value of milk and dairy products is largely due to the increased content of vitamins in them. So, if we consider in more detail the chemical composition, we can note the presence of the following useful components in it:

Different kinds of milk

The nutritional value of milk is largely determined by its origin. So, deer is considered the most nutritious. The concentration of proteins and fats is 11% and 20%, respectively. As for the vitamin component, it is three times more saturated than in the case of cow's milk.

The protein content is the most important indicator. It is this substance that contributes to the growth and development of the body. Of course, mother's milk with a protein content of 1.25% is priceless for infant formula. Thus, if for some reason you have to feed your child with another product, you have to use it in a diluted form.

The nutritional value of milk is largely determined by the nature of the proteins that are contained in it. Thus, most farm animals (including cow and goat) give casein milk. And, for example, mare and donkey is albumin. Since it is the most similar in composition to the mother, this milk acts as an ideal substitute for breastfeeding. Particles of albumin are several times less casein, and therefore one can speak of its good digestibility.

Whole milk

Despite the fact that milk is one of the most common products that is familiar from childhood, not everyone thinks about what distinguish several species that are characterized by certain indicators. So, first, pay attention to milk whole. Nutritional value, in this case, will be the highest, because the product has not been subjected to any treatment. An exception may be the straining process, which is carried out immediately after milking.

Whole milk contains the greatest amount of vitamins and trace elements. There is also a high concentration of calcium, which is almost completely absorbed by the body. This product is attributed to the strengthening of the immune system, the normalization of the nervous system, the elimination of heartburn, the acceleration of metabolism.

Nevertheless, regarding the whole milk there are a number of skeptical statements. Given its high fat content, it is not suitable for feeding children. And in adulthood, not all are well tolerated by this product. So, according to the latest data, the intolerance of lactose affects a sixth of the world's population. Whole milk is an allergen, and can also lead to infection with dangerous infections.

Skimmed milk

The desire for harmony forces people to buy products marked "0% fat." This trend has affected milk. The amount of fat in it does not exceed 0.1%. In fact, this is the so-called reverse, which is obtained as a result of the separation from cream milk. Buyers should be interested in the fact that most of this milk is not sent to store shelves, but back to animal feed farms.

Do not place high hopes on a product such as skim milk. Its nutritional value is negligible. Carbohydrates and proteins, respectively, 5% and 3%. Caloric content is characterized by an indicator of 35 kcal. At the same time, such milk is characterized by a rich vitamin-mineral composition. Nevertheless, doctors do not recommend using it on an ongoing basis.

It is worth paying attention to the manufacturing process. The nutritional value of dry, skimmed milk is significantly reduced during processing. When removing the fat component, vitamins A and D leave the product almost completely. Thus, the proteins and calcium that remain in the milk are not absorbed by the body. With frequent use of low-fat and dry milk, the body's own resources are depleted.

Milk powder: nutritional value

In a large city, you can not always find a natural product. In addition, people tend to give known substances a more convenient form, for example, a powder. A good example is dry milk. The nutritional value of this product is the same as that of the original. But for this you need to prepare the so-called reconstituted milk. For this, the powder is diluted in water (1: 7). At the same time, it is quite possible to prepare homemade kefir, cottage cheese and other useful products from such milk.

The nutritional and biological value of milk is preserved through a special manufacturing process. Quick drying is carried out, and the temperature does not exceed 40 degrees. Thus, all useful substances remain. And due to the lowered moisture content (no more than 6%), long-term storage of the product is provided.

Nutritional value of condensed milk

It is worth confessing that few are interested in such a question as the nutritional value of condensed milk. For most people, this is a favorite treat. Nevertheless, condensed milk is not only delicious, but also a very useful product. To begin with, it is worth noting the high protein content of this product. Its concentration can reach 35%.

In fact, condensed milk is evaporated cow's milk. The nutritional value of the final product is slightly lower, but in general it is no less useful. The condensed milk is fully absorbed by the body, saturating it with calcium and phosphorus. Thus, regularly using this product, you can strengthen the health of bones, eyes and activate mental activity.

Nevertheless, condensed milk should not be misused. The fact is that it contains a significant amount of sugar, which causes high caloric value (328 kcal) and a significant carbohydrate component (55.5 g). A large amount of the product contributes to the development of obesity, diabetes and caries.

Dairy products

The composition, nutritional value of milk make this product one of the most popular. However, in its pure form, few people like it. Most people prefer sour-milk products. They not only retain the benefits of milk, but also have a beneficial effect on the digestive system. So, it is worth paying special attention to the following products:

• Kefir is prepared on the basis of pasteurized milk. A special starter is added to it, after which the fermentation process begins. The nutritional value of this product depends entirely on the quality of the milk. If a whole product is used, the protein component accounts for almost 3%, fat concentration 3%, and carbohydrate 4%.
• Acidophilic milk is prepared from a pasteurized product using bacterial cultures. It will contain approximately equal amounts of fats and carbohydrates (about 3%) and 10% carbohydrates. Given the low acidity of the product, it is actively used in the artificial feeding of children.
• "Belakt" is also a fermented milk product made with the use of bacteria. It is characterized by a high content of enzymes. Another feature of the product is the presence in the composition of substances, which in their properties resemble antibiotics.
• "Narine" is a fermented milk product, which came to us from Armenia. There it is actively used for feeding infants. Thanks to the special bacteria contained in the leaven, the acidity index is quite low. And, getting into the body, "Narine" activates the production of a substance that suppresses pathogenic microbes. For proteins and fats in the product, respectively, 3% and 4%, and carbohydrates - slightly more than 6%.
• Koumiss is traditionally prepared from mare's milk. Nevertheless, recipes adapted for the cow are known. The milk is added with a ferment that contains bacteria and yeast. Nutritional value largely depends on the quality of the foundation and the degree of maturity. It can contain up to 3% of proteins, up to 1% of fats and 6% of carbohydrates. The product is useful for digestion, and also has a tonic effect.
• Yogurt is not just a popular sour-milk product, but also a favorite delicacy. In ancient times it was prepared exclusively from sheep's milk. To get yogurt, the basis should be added the so-called Bulgarian wand. On average, the caloric content of the finished product is characterized by an indicator of 57 kcal. Proteins, fats and carbohydrates in it contain, respectively, 4%, 2% and 6%. These indicators may vary, depending on the type of milk and the method of processing. It is worth noting that only yogurt, which does not contain dyes and flavoring additives, has an exceptional benefit.

Other popular products

Since ancient times people have been interested in such a question as the nutritional value of milk. Dairy products on its basis are preparing a great variety. Nevertheless, there are a number of popular ones that are almost always present on the table, namely:

• Cottage cheese is one of the most valuable food products, which is characterized by high protein content (about 14%). Its preparation is based on the processes of lactic fermentation. Curd is characterized by high acidity. But this indicator decreases with the increase in the level of fat content of the product.
• The process of making cheese is based on the precipitation of casein. Depending on how the milk is processed, the product may be hard, soft, brine or fused. The protein component can reach 30% (as well as fat).
• Sour cream is a product prepared on the basis of pasteurized cream. It is quite fat (this figure can reach 40%).

Quality of milk

The high nutritional value of milk proteins determines the popularity of this product. Nevertheless, for the organism it is only useful that it is qualitative. The characteristics of milk largely depend on how the treatment was performed.

Milk, which came to the plant, firstly checked for organoleptic indicator. If it was found to comply with the standards, it is carefully filtered to remove foreign impurities. Further, the fat content is normalized by adding a reverse or cream.

The most important are the stages of pasteurization and sterilization. These processes are necessary for the destruction of pathogenic microorganisms, as well as a number of enzymes. Thus, it is possible to obtain a safe product that is characterized by long-term storage.

Pasteurization is carried out by prolonged heating. As a result, milk changes its natural taste. Also worth noting is the decrease in the concentration of calcium in the product.

Does milk cause danger to humans?

The nutritional and biological value of milk makes this product one of the most useful. Nevertheless, it is worth mentioning the danger that it carries. Milk can be a source of dangerous infectious diseases. In this case, viruses can get into the product from the animal and during processing.

Viruses can be contained not only in milk, but also in products prepared on its basis. The incubation period of bacteria increases. So, the most dangerous diseases transmitted through milk are the following:

• Foot and mouth disease is a viral disease that affects the mucous membrane and the airways. It appears in the form of blisters and ulcers. The virus of this disease is resistant to heat. To get rid of it, you need to boil the milk for at least 5 minutes.
• Brucellosis is a disease that causes damage to almost all body systems. Its danger lies in the fact that at the initial stage it proceeds almost asymptomatically. Milk from animals infected with brucellosis is subjected to prolonged boiling with subsequent pasteurization.
• Tuberculosis - affects, mainly, the respiratory system. If an animal has such an infection, then it is strictly forbidden to consume milk for food.
• Other dangerous infections are anthrax, rabies, hepatitis, plague and others. Animals with such diseases are subject to destruction with the obligatory presence of a sanitary doctor.

Conclusion

From the very first days of human life, it is the milk that supplies the body with all the necessary nutrients and vitamins. Thus, the benefit of this product is undeniable. To maintain the optimal condition of the bones, digestive, nervous and other body systems, milk is simply obliged to be present in the diet. It is important to choose a quality product, and to a whole or fat-free - treat with caution.

At the moment, the market has a wide range of dairy products, which are also characterized by high nutritional value. Among them you can often find many copies marked "Farmer" or "Rural". Contrary to fashion trends, these products should be treated with extreme caution, because in milk that has not been subjected to heat treatment and pasteurization, viruses dangerous to humans can be contained.