The components and functions of milk are as follows: Protein Milk contains about 3.5% protein (human milk is about 1.25%), and it is mainly casein, followed by lactalbumin and lactoglobulin.

They all contain all essential amino acids, their relative content is similar to that of egg protein, and their digestibility is high, at 96.1%.

Casein accounts for about 86% of the total protein, lactalbumin accounts for about 9% of the total protein, lactoglobulin accounts for about 3% of the total protein, and others include serum albumin, immunoglobulin and enzymes.

Fat: Milk contains 3.4%-3.8% fat (human milk contains about 3.7%). It is in the form of fine fat particles (diameter 2-5 μm) that are highly dispersed in milk, so it is easy to digest and absorb, and its digestibility reaches 97%.

The composition of fat is mainly saturated palmitic acid and stearic acid, accounting for about 40%, saturated short-chain fatty acids such as butyric acid and caproic acid accounting for about 9.0%, unsaturated oleic acid accounting for 30%, linoleic acid and linolenic acid

Acid only accounts for 3.0%, and the rest is lauric acid, myristic acid, etc.

Carbohydrates: The carbohydrates in milk are mainly lactose. Its content is 4.6%-4.7%, which is less than the lactose in human milk (content 7.0%-7.86%). When feeding babies with milk, they can be diluted appropriately and added appropriately.

Sucrose to ensure sufficient heat energy, sweetness and protein comparable to human milk.

Lactose can regulate gastric acid, promote gastrointestinal motility and digestive gland secretion, promote the reproduction of certain lactic acid bacteria in the intestine, and inhibit the growth of putrefactive bacteria.

Vitamins The vitamin content in milk is related to the cow's feed. In summer, cows eat more grass, and the vitamin A content in milk is also higher.

In summer, the sunshine is longer and the content of vitamin D is higher.

Each 100g of milk contains 160 μg of riboflavin and 45 μg of thiamine.

Milk does not contain much vitamin C and vitamin D, so babies who feed on milk should pay attention to supplementing vitamin C and vitamin D or fortifying milk.

Inorganic salts: Milk contains 0.7%-75% of inorganic salts, goat milk is 0.9%, and is particularly rich in calcium, phosphorus, and potassium.

1L of milk can provide 1g of calcium, and the ratio of calcium to phosphorus in milk is 1.2:1, which is close to human milk (human milk is 1:1). The digestion and absorption rate is high, so it can ensure the baby's need for calcium.

There is very little iron in milk, only 0.2mg/100g, which is 1/5 of human milk. If babies are fed milk as the main food, they need to add foods containing iron and vitamin C in time, such as egg yolks, pig liver puree, green vegetable puree, etc.

In addition, milk also contains trace elements such as copper, zinc, manganese, iodine, and molybdenum. Yoghurt is not yogurt, but a milk-containing beverage. The content of milk is very small. If you look carefully, you will find "milk beverage" written on the package.

"type of words.

"Yoghurt" and "milk-containing drinks" are two different concepts.

In terms of ingredients, "yoghurt" is made from fermented pure milk and belongs to the category of pure milk. Its protein content is ≥2.9%, among which the protein content of flavored yoghurt is ≥2.3%.

Milk-containing drinks only contain 1/3 fresh milk, along with water, sweeteners, and fruit flavors.

Therefore, the protein content is less than 1%, and its nutritional value is not the same as that of yogurt. It cannot be used to replace milk or yogurt at all.

Milk-containing beverages can be divided into formulated and fermented types. The formulated finished product has a protein content of not less than 1.0% and is called a milk beverage. The other fermented finished product has a protein content of not less than 0.7% and is called a milk beverage.

Lactic acid bacteria drinks are different from real yogurt or milk.

According to the protein content on the packaging label, they can be distinguished from yogurt or milk. Cheese, commonly known as "casein egg", is a dairy food that is very popular among Mongolian residents. Cheese (one type is also called cheese) is a

A fermented milk product, its properties are similar to common kefir. They are both made through the fermentation process, and both contain lactic acid bacteria that can provide health care. However, the concentration of cheese is higher than that of yogurt, which is similar to solid food, and its nutritional value is also low.

So richer.

Each kilogram of cheese products is concentrated from 10 kilograms of milk. It is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. It is a purely natural food.

In terms of technology, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk.

The most common theory about the origin of cheese is that it was invented by nomads.

They earlier stored fresh milk in cowhide backpacks, but the milk often fermented and turned sour after a few days.

Later, they discovered that sour milk would form lumps and turn into delicious cheese after being exposed to a cool and humid climate for several days, so this method of preserving milk spread.

Cheese has always been one of the staple foods of these nomadic peoples.

Although cheese is relatively shelf-stable, cheese is always in the fermentation process, so it will deteriorate if it takes too long.

Although this change is slow, there will come a time when cheese becomes inedible.

Nowadays, there are more and more types of cheese and ways to eat them.

In addition to making Western dishes, cheese can also be cut into small pieces and eaten directly with red wine, or added to steamed buns, bread, biscuits, hamburgers, or mixed with salads and noodles.