0 health benefits of milk

Health Benefits of Milk

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Our most important source of dietary calcium, milk is necessary to build healthy bones and teeth and to maintain many of the basic functions of the human body. Calcium helps to prevent OSTEOPOROSIS, and recent studies indicate that it may also protect against high BLOOD PRESSURE and colon cancer. Milk also provides high quality protein, vitamins, and other minerals. The food guide pyramid recommends two to three servings a day of milk and other diary foods. One serving is equal to and 8 ounce cup of milk or yogurt or to 1-1/2 ounces of cheese.

Milk has two major solid components fat including fat soluble vitamins and nonfat solids, which include proteins, carbohydrates, water soluble vitamins and minerals. Casein a protein that is found only in milk, makes up 82 percent of the total protein. 
The milk sold in American markets ins fortified with the fat soluble vitamins A and D, it is also processed to accommodate preferences and nutritional needs for example, to remove fat as well as to improve its keeping qualities Homogenized milk is pressure treated to break up the fat globules and disperse them evenly in the liquid.  

Health Benefits of Milk

Widely available milks include regular whole milk 4% fat, low fat milk 1 or 2 % fat, skim milk almost fat free, with 0.1 to .02 % fat, and cultured buttermilk less than 1 % fat. Another type of milk known as UHT (ultra high temperature) is processed at high temperature so that it can be stored without refrigeration for extended periods.

Many Americans have some degree of INTOLERANCE TO MILK because they lack the enzyme needed to digest milk sugar (lactose). The alternative is acidophilus milk, cultured with lactobacillus acidophilus, a yogurt culture that absorbs the lactose and makes the milk digestible. The culturing process does not impair the nutrient quality, but is produces lactic acid, which gives a slightly sour taste to the milk.

Warm milk is a cold weather treat, but children may be put off by the skin that forms on the surface when water evaporates and calcium and protein combine. If the skin is removed, valuable nutrients are lost, instead cover the pan to reduce evaporation or gently whisk the skin into the milk.

Health Benefits of Milk

Cream:

Cream is milk with an extra high concentration of fat. Light cream contains between 18 and 30 % butterfat, heavy whipping cream is between 36 and 40 % fat. Half and half as its name implies is halfway between milk and cream with a minimum of 10.5 % fat. Gelatin or vegetable gums are often added to whipping cream to improve its foaming qualities.

Health Benefits of Milk

PASTEURIZATION:
Claims made for the superiority of raw milk should not be trusted. Disease causing organism often find their way into unpasteurized milk because of contamination from the cow, its human handlers or from milking and processing equipment. In the pasteurization process milk is heated hot enough and long enough to kill most microorganisms without compromising the taste or the nutritional content, because the food and drug administration considers the consumption of raw milk and unnecessary health risk, interstate shipment of raw milk intended for consumer use has been banned.

Health Benefits of Milk

STORAGE:
when buying milk, pay attention to the date on the carton, which indicates the last day on which the milk can be sold. Look for milk dated several days in the future. Even pasteurized milk contains bacteria and will quickly spoil unless refrigerated. (putting milk in the microwave oven for 60 to 90 seconds before refrigerating extends its shelf life another 4 or 5 days.) Place milk towards the back of the refrigerator  where it is colder than on the door. A temperature just above freezing is ideal , however, milk should not be frozen, milk is very sensitive to light, which rapidly breaks down the riboflavin and cause unpleasant changes in taste. Cardboard containers preserve their content better than clear glass bottles, milk stored in bottles should be kept in the dark.

Health Benefits of Milk

GOATS MILK:
Some people who are allergic to the proteins in cows milk find that they can tolerate goats milk and products made from it. Many supermarkets now carry a good selection of goats milk products, including fresh milk, yogurt, and cheese. Goats  milk has a more pungent taste than bland cows milk does but it is a pleasant alternative to soy or rice based milk substitutes. It is similar in composition to cows milk, but its fat is far more digestible. Vitamin supplements are not routinely added to goats milk, so people using it exclusively should make sure that they get enough alternative source of vitamins A and D as well as folate.  

Health Benefits of Milk

BENEFITS:

Our best source of calcium.

A good source of vitamin A and D, riboflavin, phosphorus, and magnesium.

Low fat diary product are low in cholesterol and high in protein.

DRAWBACKS:

Whole milk and cream are high in saturated fat.

Some people cannot digest milk sugar.

Milk protein can trigger allergic reaction in susceptible people.