Yes, a cow is also meat; but first of all it's still milk. An amazing and priceless work of nature. Hippocrates rightly said: “ Milk is an almost perfect food product." And Academician I.P. Pavlov wrote this: “Among the varieties of human food, milk is in an exceptional position - food prepared by nature itself.”

Depends on the content of fat, protein, milk sugar, vitamins, enzymes and other nutrients. IN cow's milk contains (in percent) - dry matter - 12.5; fat - 3.8; total protein - 3.3; milk sugar - 4.7; mineral salts - 0.8. For comparison: the composition of human milk is respectively 13.0; 3.5; 1.1; 7.5; 0.9.

In total, milk contains about 200 various components. Very detailed about the composition of milk wrote the winner of the USSR State Prize, writer V. Chivilikhin: “...When we drink a glass of milk, we only know for sure that it is tasty and nutritious, and do not think at all about its other subtle properties or, even more so, about the composition of this wonderful and valuable food product. It is well known that milk contains fat, but few people know that it consists of many different acids - butyric, lauric, meristic, palmitic, caproic, caprylic, capric.

Milk producers usually chase fat, and percentage serves him main characteristic product. Meanwhile, the most important beneficial part of milk is the combination of casein, albumin and globulin proteins, which are a mind-bogglingly complex combination of substances, even an incomplete listing of which can cause a headache: leucine, proline, valine, lysine, tyrosine, arginine, histidine, tryptophan, alanine, serine, glycine, methionine, cystine, threonine, isoleucine, hydroxyproline, phenylalanine, glutamine, aspartic, dodecanoaline, hydroxyglutamine and other amino acids that make milk proteins the main nutritional value of the product. And the secret lies in the order of combination of all these different and complex substances, the slightest violation of which produces completely different proteins with different properties or produces nothing proteinaceous.

The molecular protein code contains one of the greatest secrets of life, and it is not without reason that scientists around the world have been struggling for many decades, and so far unsuccessfully, to create a full-fledged artificial protein. Of course, private milk consumer I don’t have to know all this chemical wisdom, I just want to create for him general idea about the extraordinary complexity of such a familiar food product.

The composition of this white oily liquid includes, in addition to the above, enzymes - diastase, lipase, phosphatase, proteinase, peroclidase, reductase, catalase, mineral salts, including cations: potassium, sodium, calcium, magnesium, zinc, aluminum, copper, iron , manganese, iodine, silica, fluorine, anions, phosphates, chlorides, sulfates, nitrates, carbonates; traces of nitrogenous substances - creatine and creatinine, xanthine and hypoxanthine, choline, trimethimine, methylguamidine, urea, theocinic and uric acid, vitamins, salts in colloidal suspension, gases - dissolved oxygen, nitrogen, and carbon dioxide occupies a tenth of the volume of milk in a cow’s udder...” Milk contains lactose, or milk sugar.

Lactose is one of the main parts of the “juice of life”. It is involved in brain nutrition, development and growth of the central nervous system person.

Milk- This is an ideal food for infants and small animals. Milk is necessary for a person at any age. “Milk and cheese,” writes American scientist Isaac Asimov, “are the main source of calcium ions in our diet. This is why children need milk so much, their bones grow, and calcium ions are their most important component. Even adults cannot do without calcium.”

Swedish scientist Nils Gustafson jokingly exclaimed: “If you drink every day for 1,200 months a liter of milk a day, consider yourself guaranteed 100 years of life!” By the way, long-livers confirm this.

Milk is used to make butter, sour cream, yogurt, kefir, acidophilus, fermented baked milk and other fermented milk products that are very healthy for humans. In particular, they regulate the functioning of the intestines and suppress the activity of putrefactive microbes. On this principle, the theory of I.I. Mechnikov was developed - prolongation of life with the help of yogurt. In India they still say: “Drink sour milk and you will live long.” The biological value of milk protein is extremely high. It contains a complete set of essential amino acids, and these acids themselves are not formed in the human body.

In terms of the amount of essential amino acids, milk surpasses all other food products. Daily human need for essential amino acids and their content in milk Consuming 0.5 kg of milk per day, a person receives total energy by 13% (with a norm of 2500-3000 kcal), protein by 27%, calcium by 75%, phosphorus by 66%, potassium - by 33%, vitamins A and B2 - by 50%.

It is necessary to indicate that in cow's milk the ratio of protein and total energy is in a favorable ratio for humans. And one more thing. The biological value of milk protein far exceeds the value of protein from other animal products. The main nutrients of milk - fat, protein and sugar - are almost completely absorbed by the human body, 95, 96 and 98%, respectively. For information: over the course of 70 years of life, a person consumes on average more than 2.5 tons of proteins and about 2 tons of fats. A person basically satisfies the need for fat, but as for protein, the need for it is satisfied only by 70%.

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The nutritional value of milk and products prepared on its basis determines its importance in childhood and dietary nutrition. By including such food in your diet, you will saturate your body with calcium and other valuable substances. Milk makes a person healthier and more beautiful.

What is the nutritional value?

If you are interested in certain characteristics of products, you should know for sure what they mean. Thus, nutritional value is a complete list of properties that satisfy the physiological needs of the body. Most often, this concept refers to the content of proteins, fats and carbohydrates in every 100 grams of product.

It is also worth noting the importance of such an indicator as biological value. It characterizes compliance with amino acid requirements human body. Speaking about 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 human food, which provides the body with everything it needs from birth. Thanks to its rich chemical composition, it is possible to maintain the active functioning of the body. So, milk contains the following substances:

• proteins;
• fats;
• milk sugar;
• mineral salts;
• water.

It is worth noting that this is a basic set of components that cannot fully characterize milk. The chemical composition and nutritional value can vary greatly depending on the origin of the product and how it is processed.

If we take a closer look at the proteins contained in milk, they are represented by albumin, globulin and casein. The latter is involved in the formation of glycopolymacropeptide, which increases the digestibility of other components. All proteins are easy to absorb and contain all the amino acids necessary for the body.

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

Considering such an indicator as the nutritional and energy value of milk, one cannot help but mention the carbohydrate component. It is represented by lactose. It is the presence of this component that makes it possible to prepare fermented milk products.

The nutritional value of milk is determined by the increased content of vitamins. The main ones are A and B. Ascorbic acid, nicotinic acid, riboflavin and thiamine are present in small quantities. The highest concentration of vitamins in milk is observed in summer period. This indicator may also 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 high content of vitamins in them. So, if we take a closer look at the chemical composition, we can note the presence of the following useful components in it:

Different types of milk

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

The nutritional value of milk is largely determined by the nature of the proteins it contains. Thus, most farm animals (including cows and goats) produce casein milk. And, for example, mare and donkey are albuminous. Since its composition is most similar to mother's milk, such milk is an ideal substitute for feeding infants. Albumin particles are several times smaller than casein, and therefore we can talk about 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 that there are several types that are characterized by certain indicators. So, first you should pay attention to whole milk. Nutritional value, in in this case, will be the highest, because the product has not been subjected to any processing. An exception may be the straining process, which is carried out immediately after milking.

Whole milk contains the largest amount of vitamins and microelements. There is also a high concentration of calcium, which is almost completely absorbed by the body. This product is credited with strengthening the immune system, normalizing the functioning of the nervous system, eliminating heartburn, and accelerating metabolism.

However, there are a number of skepticisms regarding whole milk. Given its high fat content, it is not suitable for feeding children. And even in adulthood, not everyone tolerates this product well. Thus, according to the latest data, one sixth of the world's population suffers from lactose intolerance. Whole milk is an allergen and can also cause dangerous infections.

Skim milk

The desire to be slim makes people buy products labeled “0% fat.” This trend has also affected milk. The amount of fat in it does not exceed 0.1%. In fact, this is the so-called skim milk, which is obtained by separating cream from milk. It may be of interest to consumers that most of this milk is not sent to store shelves, but back to farms to feed animals.

You should not place high hopes on a product such as skim milk. Its nutritional value is negligible. Carbohydrates and proteins, respectively, 5% and 3%. Calorie content is characterized by 35 kcal. Moreover, such milk is characterized by a rich vitamin and mineral composition. However, doctors do not recommend using it on an ongoing basis.

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

Powdered milk: nutritional value

In conditions big city It is not always possible to find a natural product. In addition, people strive to give known substances a more convenient form, for example, a powder. A clear example Powdered milk can serve. The nutritional value of this product is the same as the original. But for this you need to prepare the so-called reconstituted milk. To do this, the powder is diluted in water (1:7). At the same time, it is quite possible to make homemade kefir, cottage cheese and other healthy products from such milk.

The nutritional and biological value of milk is preserved thanks to a special manufacturing technology. Drying is quick and the temperature does not exceed 40 degrees. So everything useful substances are saved. And thanks to the low moisture content (no more than 6%), long-term storage of the product is ensured.

Nutritional value of condensed milk

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

Essentially, condensed milk is evaporated cow's milk. The nutritional value of the final product is slightly lower, but overall it is no less healthy. Condensed milk is completely absorbed by the body, saturating it with calcium and phosphorus. Thus, by regularly consuming this product, you can strengthen the health of your bones, eyes and enhance mental activity.

However, you should not overuse it. The fact is that it contains a significant amount of sugar, which results in a high calorie content (328 kcal) and a significant carbohydrate component (55.5 g). Large quantity The product contributes to the development of obesity, diabetes and caries.

Fermented milk products

The composition and nutritional value of milk make this product one of the most popular. Nevertheless, few people like it in its pure form. Most people prefer fermented milk products. They not only preserve the benefits of milk, but also have a beneficial effect on the functioning of the digestive system. So, you should especially pay attention to the following products:

• Kefir is prepared from 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, then the protein component accounts for almost 3%, the concentration of fats is 3%, and carbohydrates are 4%.
• prepared from pasteurized product using bacterial cultures. It will contain approximately equal amounts of fat and carbohydrates (about 3%) and 10% carbohydrates. Given the low acidity of the product, it is actively used in artificial feeding of children.
• "Belact" is also a fermented milk product produced using bacteria. It is characterized by a high content of enzymes. Another feature of the product is the presence of substances that resemble antibiotics in their properties.
• "Narine" is a fermented milk product that came to us from Armenia. There it is actively used for feeding infants. Thanks to the special bacteria contained in the sourdough, the acidity level is quite low. And when it enters the body, “Narine” activates the production of a substance that suppresses pathogenic microbes. Proteins and fats in the product account for 3% and 4%, respectively, and carbohydrates - just over 6%.
• Kumis is traditionally made from mare's milk. Nevertheless, there are recipes adapted for cow's milk. A starter culture that contains bacteria and yeast is added to the milk. The nutritional value largely depends on the quality of the base and the degree of ripeness. It can contain up to 3% proteins, up to 1% fats and 6% carbohydrates. The product is good for digestion and also has a general strengthening effect.
• Yogurt is not just a popular fermented milk product, but also a favorite delicacy. In ancient times, it was prepared exclusively from To obtain yogurt, you need to add the so-called Bulgarian stick to the base. On average, calories finished product characterized by an indicator of 57 kcal. It contains 4%, 2% and 6% of proteins, fats and carbohydrates, respectively. These indicators may vary depending on the type of milk and processing method. It is worth noting that only pure yogurt, which does not contain dyes or flavoring additives, has exceptional benefits.

Other Popular Products

Since ancient times, people have been interested in such a question as the nutritional value of milk. A great variety of dairy products are prepared on its basis. However, 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 a high protein content (about 14%). Its preparation is based on the processes Cottage cheese is characterized by high acidity. But this indicator decreases with increasing fat content of the product.
• The cheese making process is based on the precipitation of casein. Depending on how the milk is processed, the product can be hard, soft, brine or processed. The protein component can reach 30% (as well as fat).
• Sour cream is a product made from pasteurized cream. It is quite fatty (this figure can reach 40%).

Milk quality

The high nutritional value of milk proteins determines the popularity of this product. Nevertheless, only what is of high quality is useful for the body. The characteristics of milk largely depend on how the processing was carried out.

The milk that arrives at the plant is first checked for organoleptic indicators. If it turns out to meet the standards, it is carefully filtered to remove foreign impurities. Next, the fat content is normalized by adding skim milk or cream.

The most important stages are pasteurization and sterilization. These processes are necessary to destroy pathogens, 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, the milk changes its natural taste. It is also worth noting the decrease in calcium concentration in the product.

Is milk dangerous for humans?

The nutritional and biological value of milk makes this product one of the most useful. However, it is worth mentioning the danger it poses. Milk can serve as a source of dangerous infectious diseases. In this case, viruses can enter the product from an animal and during processing.

Viruses can be contained not only in milk, but also in products prepared from it. At the same time, the incubation period of bacteria increases. So, most dangerous diseases transmitted through milk are the following:

• Foot and mouth disease is a viral disease that affects the mucous membrane and respiratory tract. 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 affects almost all body systems. Its danger is that initial stage it is practically asymptomatic. Milk from animals infected with brucellosis is subjected to prolonged boiling followed by pasteurization.
• Tuberculosis primarily affects the respiratory system. If an animal has such an infection, then milk is strictly forbidden to be consumed.
• Other dangerous infections- 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 a person’s life, it is milk that supplies the body with all the necessary nutrients and vitamins. Thus, the benefits of this product are undeniable. To maintain bones, digestive, nervous and other systems of the body in optimal condition, milk simply must be present in the diet. It is important to choose a quality product, and treat whole or low-fat products with caution.

On at the moment There is a wide range of dairy products on the market, which are also characterized by high nutritional value. Among them you can often find many copies marked “Farm” or “Rustic”. Contrary to fashion trends, such products should be treated with special caution, because milk that has not been subjected to heat treatment and pasteurization may contain viruses dangerous to humans.