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THE SAVOURY MILK PRODUCTS

MILK

 Milk is the natural secretion of the breast glands.

 There are different kinds of milk but the maternal milk is the best. Besides which it plays a fundamental part in nutrition, development, growth, and create the child's defenses. Aside from the fact that the affection link of breast feeding allows the child a greater psychic and therefore physical development.

The adequate period of maternal breast feeding is still controversial, there are different criteria established by different pediatric associations but a term of between 3, 6 and 9 months is considered reasonable unless there are existent associated factors that modify this criteria.

 In the milk products industry cow's milk is preferred and this is what we will be covering in the following paragraphs.

 Milk is composed principally of 80% water, proteins, lactose, enzymes, fat, vitamins, minerals and mineral salts.

 The proteins are: casein, globulin and albumin.

 Lactose which is a sugar combination of glucose and galactose.

 The enzymes are: phosphatase, catalase, xantinoxidase, reductase, peroxidase y lipase.

 Fats are very variable depending on the type of milk consumed as we shall see below.

 Among the vitamins found in milk are: vitamin A, vitamin D, vitamin B1 and vitamin B2.

 The minerals are calcium, sodium, potassium, magnesium and iron.

 The mineral salts are: nitrates, sulfates, carbonates and phosphates.

 The composition of the milk is influenced by race, age, nutrition, the milking method and the cow's health.

 The sweet flavor of the milk comes from the lactose, and its aroma from the fat, its color comes from the fat and the casein.

 Milk is easily decompose by the microorganisms contained in its natural form; however technology and bacteriology has made extremely more stable and innocuous.

 Milk may be classified in four groups:

 Modified:

 The contents of the fats, proteins or sugars have been changed.

 Vitamins and minerals have been added.

 Not modified:

 Whole milk from pasteurized cows.

 Flavored:

 Flavors and sugar have been added.

 Milk formulas:

 Are prepared with milk and powder extracted from the fat adding vegetable fat and water.

 In view of the milk's content of fat we may classify it as follows:

 Liquid milk:

 Whole milk  30 to 35 g. Of fat per liter.
 Partially skimmed milk  28 to 29 g. Of fat per liter.
 Semi skimmed milk  16 to 18 g. of fat per liter.
 Skimmed milk - from 16 g. of fat per liter.

 Powdered milk:

 Whole milk  +  24% Of fat per liter.
 Partially skimmed milk 8 to 24 % Of fat per liter.
 Skimmed milk - 8 % Of fat per liter.

 

 The market offers an extensive selection of characteristics, presentations, brands and prices.

 PASTEURIZED MILK: the milk is heated at 72 C for 15 seconds, in order to destroy all pathogenic germs.

 ULTRAPASTEURIZED MILK: Milk is heated at 132 C for 1 second in order to destroy both pathogenic germs and the spores which gives the milk a life span of up to 90 days.

 DEHYDRATED MILK: Is the milk from which 96% water has been eliminated.

 CONDENSED MILK: is partially evaporated milk to which enough sugar is added until it reaches a certain concentration.

 LACTOSE MILK: is put through a process which transforms the lactose into glucose and galactose in order to increase its digestibility.

 Comparative value in 1 liter of milk

Nutrients Cow Human
  Whole Urban Rural
Calories
Carbohydrates (g)
Proteins (g)
Fat (g)
Calcium (mg)
Iron (mg)
Thiamin (mcg)
Riboflavin (mcg)
Niacin (mcg)
Vitamin C (mg)
 586
35
35
34
1130
3100
500
1000
1200
10
666
70
11
38
330
1000
160
430
1700
43
554
60
11
30
250
570
160
270
1550
22

FOLLOWING: YOGUR


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Dear visitor: The object of this web site is to inform and educate. Therefore, the information contained herein does not substitute professional medical attention.
If you have any doubt with respect to this information consult your personal doctor.

Medical supervision by Dr. Arieh Goldberg Kalik.
Bariatric physician, certified medical nutrition specialist. Certificate # 1010084

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