Nutritional Facts on Milk

Milk

Milk is commonly consumed either directly as a natural source of nutrition or as a food product derived from animals. As a food product, milk provides man with a number of dairy products like cream, yogurt, butter and cheese. Casein, lactose, whey protein, condensed and powdered milk are derived from the natural nutrient source via treatments that involve the use of food additives and other industrial products and processes. Humans are known to consume milk past infancy. On one hand there are people who develop lactose intolerance after childhood and then there are others who continue to tolerate the consumption of milk from domesticated ungulates like cows, sheep, yaks, goats and camels.

Depending on the source of milk, the proportion of vitamins and minerals and the fat globules vary. Human milk comprises a higher fat, lactose and calorie level in every 100 gm of milk in comparison to the commonly consumed cow milk. The latter is higher in protein composition. The term milk is also used to refer to the extracts of soy, rice, almond and very commonly, coconut. Cow milk has been consumed by man as far back as man's first ever stance at animal domestication. Cows, sheep and other ruminants are known to produce milk during their entire lifetime, in regular daily portions. Animal milk that is consumed by humans is delivered in bottles and cartons.

Though human milk is not distributed commercially, there are 'milk banks' for donated mother's milk. This milk is made available to infants deprived of the natural and primary food source. Milk of domesticated animals, consumed by humans, is always pasteurized, to effectively kill harmful microorganisms. The process involves the heating and subsequent cooling and packaging of milk, prior to transportation. Pasteurization not only extends shelf life of milk, but also enables consumers to store the milk unrefrigerated. Milk is also often homogenized, a treatment that prevents the formation of a cream layer.

Nutritional Facts on Milk

Milk comprises a colloid of butterfat globules, within a fluid that is water-based. The surrounding phospholipids and proteins, around each butterfat globule, act as emulsifiers. This primary source of nourishment is rich in vitamin A, D, E, and K (fat-soluble). The fat globules contain glucose, galactose, carotene and proteins. The liquid gets its sweet taste from the content of carbohydrate lactose.

Cow milk, a commonly consumed milk by humans, comprises carbohydrates, fats that are saturated, monounsaturated and polyunsaturated, proteins, water, vitamin A, B1, B2, B12, D, calcium, magnesium and potassium. The calcium content in milk is much more than that available from the consumption of certain vegetables and synthetic calcium chelating agents.

Research reveals that milk consumption reduces the risk of arterial hypertension, obesity, coronary heart disease and colorectal colon cancer. Regular milk consumption decreases the risk of insulin resistance and increases fertility. Research is now being conducted to further the belief that milk consumption reduces the risk of developing cancer of the skin and breast cancer.

Milk is also being used extensively as an organic fungicide. This foliage fertilizer contains potassium, fats and salts that are naturally absorbed by the leaves, thus strengthening the plant's immune system, to ward off fungi and diseases. The nutrition is then passed on to humans and animals consuming those plants or leaves.

Milk comprises a number of nutrients required by the body. In the right quantity, it makes up for the lack of availability of a balanced diet, for whatever reason. Milk is an excellent source of calcium for strengthening the bones and teeth. It also provides the body with proteins that comprise essential amino acids and vitamins.