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Interesting Facts and bio details about Milk

Milk is an excellent source of vitamins and minerals, particularly calcium. It has long been recognised for its important role in bone health. Nutritionists recommend that milk and other dairy products should be consumed daily as part of a balanced diet.
There is some inaccurate information around in the general community about the health benefits of milk. Changing your milk intake on the basis of these fallacies may mean you are unnecessarily restricting this highly nutritious drink.


MILK CONTAINS MANY DIFFERENT NUTRIENTS

Milk and milk products contain a good balance of protein, fat and carbohydrate and are a very important source of essential nutrients including:
  • Calcium
  • Riboflavin
  • Phosphorous
  • Vitamins A, D and B12
  • Pantothenic acid

Milk products also contain ‘high-quality proteins’ that are well suited to human needs. Milk proteins increase the value of poorer quality cereal and vegetable proteins in the diet by providing the amino acids these proteins lack

It contains two unique Ingredients
(1) Casein - the most potent bodybuilding protein
(2) Lactose - the on

Malted milk powder is a combination of fresh whole milk and an extract of the cooked mash of malted barley and flour. This product is then dried to form a free-flowing powder. Malted milk powder has a unique flavour and is used in a variety of confectionery and beverage products.
Concentrated milk is also known as condensed whole milk. It contains a minimum of 7.5% milk fat and 25.5% total milk solids. Concentrated whole milk is primarily used in the confectionery industry.

The important parts of milk are water, fat & non-fat part. Non-fat part is also called milk solids. It is a group of ingredients like:
Carbohydrates
Proteins
Minerals
Vitamins

Milk calcium, sometimes called milk mineral complex or whey minerals, is a concentrated source of calcium and other minerals derived from milk. It is generally obtained as an isolated fraction of whey.
Milk calcium is becoming an increasingly important source of calcium supplementation in the food industry. It offers a unique combination of minerals important for proper bone growth; including calcium, phosphorus, magnesium and zinc. Milk calcium is a natural and label-friendly ingredient that offers excellent purity, bland flavour and high bio-availability. Some calcium suppliers offer different granulation for varied applications.

Sphingolipids are an important type of fat found in milk and dairy ingredients. Long-term feeding of sphingolipids (1%) to laboratory rats significantly decreased total blood cholesterol levels by about 30%. Studies also indicate that sphingolipids may influence cell regulation pertaining to carcinogenesis.
Sphingomyelin is one of the sphingolipids founds in cow’s milk. Studies in laboratory mice indicate that dietary sphingomyelin may combat colon cancer. Researchers propose that sphingolipids inhibit the growth and metastasis of tumor cells and transform precancerous cells to m

Immunoglobulin is very complex proteins whose function is to provide various types of immunity. Bovine milk contains three classes of immunoglobulins—IgA, IgG and IgM. About 10% of the protein in whey is composed of immunoglobulin. However, the concentration is much higher in colostrums, the first milk secreted after birth.

Yes. In fact, a study showed that people on a reduced-calorie diet who consumed three servings of milk, cheese or yoghurt each day lost significantly more weight and more body fat than those who just cut calories while consuming little or no milk.
This research also indicates that including three daily servings of milk, cheese or yoghurt in a reduced-calorie diet may help people lose more inches in the abdominal region and total body-fat compared to a reduced-calorie diet low in dairy products.

Probiotics are living microorganisms that favourably influence the health of the host by improving the indigenous micro flora. Probiotics are non digestible food components that increase the growth of these probiotic organisms in the gastrointestinal tract. The probiotic substances derived from whey or lactose include lactitol, lactulose, lacto sucrose and galactooligosaccharides.
These compounds are not digested in the small intestine, instead passing to the colon where they serve as fermentation substrates for probiotic bacteria, including Bifidobacterium and Lactobacillus strains.