Cow's milk contains about 3.5% protein (human milk is about 1.25%) and is dominated by casein, followed by milk white egg and lactoglobulin. They all contain all the necessary amino acids, and their relative content approximates that of egg protein, with a higher digestibility of 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 other serum white, immunoglobulins and enzymes.
Fat
Milk contains 3.4% -3.8% fat (human milk contains about 3.7%), is a micro-fine fat particles (diameter 2-5μm) highly dispersed in the milk, so it is easy to digest and assimilate, and its digestibility is 97%. The composition of the fat is dominated by saturated palmitic acid and stearic acid, accounting for about 40%, saturated short-chain fatty acids such as butyric acid and has been about 9.0%, unsaturated oleic acid accounted for 30%, linoleic acid and linolenic acid accounted for only 3.0%, and the rest of the lauroic and myristic acids.
Carbohydrates
Milk carbohydrates are mainly lactose, the content of which is 4.6% -4.7%, compared with human milk lactose (content of 7.0% -7.86%) less, milk feeding infants, can be used in the appropriate amount of dilution and add appropriate sucrose, to ensure adequate calories, and human milk equivalent sweetness and protein. Lactose has the effect of regulating gastric acid, promoting gastrointestinal peristalsis and secretion of the digestive glands, boosting the reproduction of certain lactic acid bacteria in the intestines, and inhibiting the growth of spoilage bacteria.
Vitamins
The vitamin content of milk is related to the feed of the cow, summer cows eat more grass, milk vitamin A content is also higher. Summer sunshine is long, the content of vitamin D is higher. Every 100g of milk contains 160μg of riboflavin, thiamin raised 45μg. milk vitamin C, vitamin D containing reason not much, so the milk as food for infants to pay attention to vitamin C, vitamin D supplementation or fortification of milk.
Inorganic salts
Milk contains inorganic salts 0.7% -75%, goat's milk is 0.9%, and especially rich in calcium, phosphorus, potassium. 1L of milk can provide 1g of calcium, and the ratio of calcium to phosphorus in milk is 1.2:1, close to human milk (human milk is 1:1), high digestive absorption rate, so it can ensure that infants on the needs of calcium. Iron in milk is very little, only 0.2mg/100g, 1/5 of human milk, infants such as milk as the main food feeding, need to add iron and vitamin C-containing foods in a timely manner, such as egg yolks, pureed liver, pureed vegetables. In addition, milk also contains copper, zinc, manganese, iodine, molybdenum and other trace elements.
Question 2: What is the composition of milk Milk composition and role of the following: Protein
Milk contains about 3.5% of the protein (human milk about 1.25%), and casein-based, followed by milk white eggs and lactoglobulin. They all contain all the necessary amino acids, and their relative content approximates that of egg protein, with a higher digestibility of 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 other serum white, immunoglobulins and enzymes.
Fat
Milk contains 3.4% -3.8% fat (human milk contains about 3.7%), is a micro-fine fat particles (diameter 2-5μm) highly dispersed in the milk, so it is easy to digest and assimilate, and its digestibility is 97%. The composition of the fat is dominated by saturated palmitic acid and stearic acid, accounting for about 40%, saturated short-chain fatty acids such as butyric acid and has been about 9.0%, unsaturated oleic acid accounted for 30%, linoleic acid and linolenic acid accounted for only 3.0%, and the rest of the lauroic and myristic acids.
Carbohydrates
Milk carbohydrates are mainly lactose, the content of which is 4.6% -4.7%, compared with human milk lactose (content of 7.0% -7.86%) less, milk feeding infants, can be used in the appropriate amount of dilution and add appropriate sucrose, to ensure adequate calories, and human milk equivalent sweetness and protein. Lactose has the effect of regulating gastric acid, promoting gastrointestinal peristalsis and secretion of the digestive glands, boosting the reproduction of certain lactic acid bacteria in the intestines, and inhibiting the growth of spoilage bacteria.
Vitamins
The vitamin content of milk is related to the cow's feed, summer cows eat more grass, milk vitamin A content is also higher. Summer sunshine is long, the content of vitamin D is higher. Every 100g of milk contains 160μg of riboflavin, thiamin raised 45μg. milk vitamin C, vitamin D containing reason not much, so the milk as food for infants to pay attention to vitamin C, vitamin D supplementation or fortification of milk.
Inorganic salts
Milk contains inorganic salts 0.7% -75%, goat's milk is 0.9%, and especially rich in calcium, phosphorus, potassium. 1L of milk can provide 1g of calcium, and the ratio of calcium to phosphorus in milk is 1.2:1, close to human milk (human milk is 1:1), high digestive absorption rate, so it can ensure that infants on the needs of calcium. Iron in milk is very little, only 0.2mg/100g, 1/5 of human milk, infants such as milk as the main food feeding, the need to add iron and vitamin C-containing foods, such as egg yolks, pig liver puree, pureed green vegetables and so on. In addition, milk also contains copper, zinc, manganese, iodine, molybdenum and other trace elements.
Question 3: What is in milk? Cow's milk 54/100
Cow's milk (fortified with VA,VD) 51/100
Fruit-flavored milk 20/100
Breast milk 65/100
Goat's milk (fresh) 59/100
Yogurt 72/100
Yogurt (medium-fat) 64/100
Yogurt (high protein) 62/100
Skimmed Yogurt 57/100
Yogurt (Orange Skim) 48/100
An 8 oz (225 ml) serving of whole milk contains 150 kcal, low-fat milk 240 C.C contains about 120 kcal, an 8 oz cup of 1% milk contains 100 kcal, and an 8 oz cup of skimmed milk has 85 kcal. 85 kcal
General cartons of milk above the calorie labeling, I said the following is the carton:
Skimmed milk - the lowest calorie, we often see is the Yili, but the original on the calorie, and now do not mark, and now add honey, calories than the original high. I remember the original calorie label is roughly converted into calories is 87 calories / 250ML (I calculated)
Low-fat milk --- Mengniu and Yili have, but Mengniu's fat content of 2.0% -2.5%, very high, Yili's lower
Pure milk --- calories will be relatively high, the fat content of > 2.5%, Mengniu's even The first is to make sure that you have a good understanding of what you are doing and how you are doing it. Those what breakfast milk, sweet milk calories are even higher. First of all, full-fat , followed by added sugar.
Most brands of powdered milk have labeled calories, not labeled I suggest not to buy, technology is certainly not off. I have been drinking skim milk powder, Yili high protein skim milk powder is the most delicious, or small package, very fragrant, unlike the general skim milk powder is very astringent. The most difficult to drink is the Ani high calcium skim milk powder, placed for a while will also precipitate. Nestle low-fat milk powder also tastes good, but the fat content is not low. The skim milk powder from Wanda Hill is individually wrapped and doesn't taste good. Yashley skim milk powder is also individually packaged, and the taste is not bad. Dutch Dairy is not individually packaged, very expensive and tastes average. Mengniu's is not skimmed at all, and it must be that the technology is not working, because the skimming process is very complicated.
A lot of people think that Mengniu's milk is good, and it is, because Mengniu's milk has a higher fat content than normal milk, so it's especially flavorful!
If you want to drink skim milk, I still recommend Yili high protein skim milk powder, than Yili low-fat milk are good to drink it, they can also be rinsed thicker. It is also cheaper than the carton package.
One of the details of milk - milk nutrition
Milk is the only food for mammals after birth. Fresh milk not only contains all the nutrients contained in other foods, but also contains the world's millions of food does not contain biologically active substances (some people call it "lifeblood"), milk is the best natural food to raise new life. Westerners call milk "the nanny of mankind". In addition to dietary fiber, cow's milk contains all the nutrients needed by the human body, is the only whole nutrient food, its high nutritional value, is incomparable to other foods. Each 100 grams of milk contains 3.5 grams of protein, 4.0 grams of fat, 5 grams of carbohydrates, calcium 120 mg, phosphorus 93 mg, iron 0.2 mg, thiamin 0.04 mg, riboflavin 0.13 mg, 0.2 mg of niacin, vitamin A42 mg, vitamin C1 mg, 88 grams of physiological water. Milk protein is second only to eggs in lysine content, and cholesterol content is only 16 milligrams per 100 grams. All these nutrients occupy an important place in our life. The fat in milk has a very high nutritional value, in which the fat globules are very small particles, so it tastes fine to drink, coupled with a low melting point, it is extremely easy to digest, and its digestibility reaches 97%. In addition, milk fat also contains essential fatty acids and phospholipids, is a very high nutritional value of fat. Milk contains all essential amino acids and other amino acids for human growth and development. There are 20 types of amino acids that make up human proteins, 8 of which cannot be synthesized by the human body itself, and they are called essential amino acids. If the protein we eat contains all the essential amino acids, it is called a whole protein, and the protein in milk is a whole protein. The protein in milk is 100% digestible, whereas the protein in beans is only 80% digestible. Carbohydrates in milk are lactose, whose nutritional function is to provide heat energy and promote the absorption of metal ions such as calcium, magnesium, iron, zinc, etc., which is very important for the intellectual development of infants. The degree of calcium absorption in the body is related to the number of lactose ...... >>
Question 4: What are the main components of milk? What are the uses? Milk composition and role of the following:
Protein
Milk contains about 3.5% protein (human milk about 1.25%), and casein-based, followed by milk white eggs and lactoglobulin. They all contain all the necessary amino acids, and their relative content approximates that of egg protein, with a higher digestibility of 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 other serum white, immunoglobulins and enzymes.
Fat
Milk contains 3.4% -3.8% fat (human milk contains about 3.7%), is a micro-fine fat particles (diameter 2-5μm) highly dispersed in the milk, so it is easy to digest and assimilate, and its digestibility is 97%. The composition of the fat is dominated by saturated palmitic acid and stearic acid, accounting for about 40%, saturated short-chain fatty acids such as butyric acid and has been about 9.0%, unsaturated oleic acid accounted for 30%, linoleic acid and linolenic acid accounted for only 3.0%, and the rest of the lauroic and myristic acids.
Carbohydrates
Milk carbohydrates are mainly lactose, the content of which is 4.6% -4.7%, compared with human milk lactose (content of 7.0% -7.86%) less, milk feeding infants, can be used in the appropriate amount of dilution and add appropriate sucrose, to ensure adequate calories, and human milk equivalent sweetness and protein. Lactose has the effect of regulating gastric acid, promoting gastrointestinal peristalsis and secretion of the digestive glands, boosting the reproduction of certain lactic acid bacteria in the intestines, and inhibiting the growth of spoilage bacteria.
Vitamins
The vitamin content of milk is related to the feed of the cow, summer cows eat more grass, the cow delayed vitamin A content is also higher. Summer sunshine is long, the content of vitamin D is higher. Every 100g of milk contains riboflavin 160μg, thiamine raised 45μg. milk vitamin C, vitamin D containing reason is not much, so the milk as food for infants to pay attention to vitamin C, vitamin D supplementation or fortification of milk.
Inorganic salts
Milk contains inorganic salts 0.7% -75%, goat's milk is 0.9%, and especially rich in calcium, phosphorus, potassium. 1L of milk can provide 1g of calcium, and the ratio of calcium to phosphorus in milk is 1.2:1, close to human milk (human milk is 1:1), high digestive absorption rate, so it can ensure that infants on the needs of calcium. Iron in milk is very little, only 0.2mg/100g, 1/5 of human milk, infants such as milk as the main food feeding, need to add iron and vitamin C-containing foods, such as egg yolks, pig liver puree, puree of green vegetables and so on. In addition, milk also contains copper, zinc, manganese, iodine
Question 5: What are the nutrients contained in milk Milk function - nutrient-rich Milk is rich in nutrients, easy to digest and assimilate, inexpensive, easy to consume, is the most "close to the perfect food", known as the "white blood". Milk is the most "near-perfect food", known as "white blood", and is the most ideal natural food. Laixi City, located in Jiaodong Peninsula of Shandong Province, has a well-developed animal husbandry industry and is the largest dairy farming base in Shandong Province, with 52,700 cows in stock and a daily output of more than 380 tons of fresh milk. Qingdao Nestle Co., Ltd. is the largest dairy processing enterprise in Laixi, and its products are sold well both at home and abroad. The proteins in milk are mainly casein, albumin, globulin, milk protein, etc. The 20 kinds of amino acids contained in milk are 8 kinds of amino acids which are necessary for human body, and the milk protein is the full-value protein, and its digestibility is as high as 98%. Milk fat is a high-quality fat, the best quality, its digestibility is more than 95%, and contains a large number of fat-soluble vitamins. The lactose in milk is galactose and lactose, which are the most easily digested and absorbed sugars. Milk minerals and trace elements are dissolved state, and the ratio of the content of various minerals, especially calcium, phosphorus ratio is more appropriate, it is easy to digest and absorb. Attachment: milk nutrient composition per 100 grams of milk containing 87 grams of water, 3.3 grams of protein, 4 grams of fat, 5 grams of carbohydrates, calcium 120 mg, phosphorus 93 mg, iron 0.2 mg, vitamin A140 international units, vitamin B10.04 mg, vitamin B20.13 mg, 0.2 mg of niacin, vitamin C1 mg. Can provide calories 69 kcal. 2. Milk function - inhibit tumor milk and dairy cheese contains a CLA substances, can effectively destroy the cancer risk of free radicals in the body, and can quickly and cell membrane binding, so that the cells are in a state of defense against the invasion of carcinogenic substances, so as to play a role in preventing cancer. Moreover, the calcium contained in milk can effectively destroy carcinogenic substances in the human intestinal tract, make them decompose and change into non-carcinogenic substances, and excrete them out of the body. Vitamin A, vitamin B2, vitamin D and other vitamins contained in milk have a certain preventive effect on stomach cancer and colon cancer. Moreover, milk also contains a variety of immunoglobulin antibodies that can enhance the human body's ability to fight diseases, which also has a role in preventing cancer. In addition, sour milk contains an enzyme that can effectively prevent cancer patients from the side effects caused by chemotherapy and radiation therapy. 3. Milk function - sedation and tranquility Italian researchers found that the reason why milk has a sedative and tranquility is because it contains a component that can inhibit nerve excitation. Genoa, Italy, female researchers Rossella? Avalone has written a research report that people eat everyday milk and other food, which contains a certain amount of sedative and tranquilizing effect of substances, such as benzodiazepine dihydrogen species. According to Avalone, in addition to milk, foods such as soybeans and cereals also have significant calming effects. Avalone suggests that when you are upset, you may want to drink a large glass of milk to calm the mind. A glass of milk before bed can promote sleep. 4. Milk function - beauty Milk is rich in nutrients, containing high-grade fat, a variety of proteins, vitamins, minerals, in particular, contains more vitamin B, they can moisturize the skin, protect the epidermis, anti-cracking, anti-wrinkle so that the skin smooth and soft ***, so that the hair black to reduce the loss of hair, which plays a role in skin care and beauty. Milk contains iron, copper and vitamin A, beauty effect can make the skin remain smooth and moisturized. Milk whey on the facial wrinkles have eliminated the role. Milk can also provide the skin with closed oil, forming a film to prevent skin moisture evaporation, in addition, can also temporarily provide moisture, so milk is a natural skin care products, but also "green skin care products". So since ancient times, regardless of foreign countries have been used in milk and dairy products beauty records, such as the ancient Romans daily in milk soaked bread rubbed face, that will make the skin smooth ***, look young and beautiful, and can inhibit the growth of beard. So now there are cosmetics also contain milk or dairy ingredients.5. Milk function - helps to lose weight dairy products contain high fat and calories, so many people do not eat dairy products in order to lose weight. However, research at the University of Tennessee shows that dairy products are rich in calcium, which is very important for the degradation of fat in the human body. The research team divided 34 healthy obese people into two groups, let them eat 500 calories less than usual every day, one group drank three servings of low-fat yogurt containing 1,100 milligrams of calcium every day, and the other group ate 500 milligrams of calcium tablets every day. After a period of time, the results showed that the average weight, body fat and abdominal fat loss program in the yogurt group was 22%, 61% and 81% more than the other group, respectively. Researchers believe that the calcium in dairy products can help the body burn fat and promote the body to produce more enzymes that can degrade fat. ...... >>
Question 6: What are the health benefits of drinking milk? Milk will have what material ingredients Morning and evening is the best time to drink milk, drink milk at breakfast, to the day's vitality to provide adequate nutritional guarantee; drink milk at night, not only to help you sleep, but also to help the human body on the absorption of its nutrients.
According to the United States and Britain, medical experts found that milk contains two kinds of past people unknown hypnotic substances, one of which is able to promote sleep to serotonin synthesis of tryptophan, because of its role, often only a cup of milk can make people fall asleep; another is similar to anesthesia sedation effect of natural morphine-like substances. Therefore, if you drink milk in the morning, it will inevitably inhibit the human cerebral cortex, affecting the daytime work and study. In addition, drinking milk in the morning is not conducive to digestion and absorption, this is because the milk protein through the stomach and the small intestine after the decomposition of amino acids can be absorbed by the body, and the morning fasting state, the stomach, intestinal emptying is very fast, so the milk can not be digested in time to be discharged to the large intestine. Furthermore, the protein absorbed in the food can only form part of the body's tissues on the basis of sufficient calories, and if the calories are insufficient, the absorbed protein will soon become calories and be consumed, which is undoubtedly a waste of a great deal of money.
Therefore, nutrition experts believe that milk is best consumed in the evening or half an hour before going to bed
Drinking milk should avoid the misunderstanding
Milk is rich in nutrients, which not only includes essential amino acids, but also has a high content of calcium and easy to absorb, long-term consumption of the body is very good. However, drinking milk must pay attention to the way, the following is a common misunderstanding of drinking milk, you must pay attention to avoid ---
Drinking milk on an empty stomach
Drinking milk on an empty stomach will make the intestinal peristalsis increase, milk in the stomach to shorten the stay, so that the internal nutrients can not be fully absorbed and utilized. The first thing you need to do is to get rid of all the bad stuff in your body. Drinking milk is best eaten with some starchy foods, such as steamed bread, bread, corn porridge, beans, etc., which is conducive to digestion and absorption.
Improper food matching
Milk should not be eaten with tannin-containing foods, such as strong tea, persimmons, etc., which are easy to react with the milk to form lumps and clusters, affecting digestion.
Prefer highly processed milk
Highly processed milk, its nutritional value is not necessarily better than fresh milk. This is because after much processing, most of the trace elements or inorganic salts are added to the milk, but these components are not necessary for everyone to supplement, so it may not be suitable for everyone.
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Learning to drink milk
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Some people drink milk, the stomach will rumble, and pain and swelling, accompanied by diarrhea and other symptoms. This is because milk contains a kind of lactose, after life, in the infant breastfeeding stage of the intestinal lactase to break down the lactose in milk, lactose will be in the colon fermentation, decomposition, produce water, carbon dioxide and lactic acid. Lactic acid is not easily absorbed by the body. Carbon dioxide is a gas, so it causes small intestinal flatulence, abdominal pain, bowel sounds, diarrhea and other symptoms.
What should adults do if they have this symptom after drinking milk?
1, to pay attention to drink less, or a small number of times to drink, each drink half a bottle (120 ml) of milk, so insist on drinking 12 months later, the lactase activity in the intestines may be re-increased, and then insisted on drinking it will not occur intestinal tinnitus, diarrhea symptoms.
2, the use of milk and eggs to eat is also a way. When the milk is heated, the raw egg is put into the mix, half-cooked to eat, the egg in the half-cooked most easily digested. This way of eating, whether in the digestive or nutritional aspects have a complementary effect.
Who should not drink milk?
1, lactose acid deficiency people can not drink milk. Lactose content in milk is high, can not be directly absorbed by the body, must be in the digestive tract under the action of lactose acid, broken down into galactose and glucose can be absorbed. If lactic acid deficiency, consumption of milk will cause abdominal pain, diarrhea.
2, lead workers should not drink milk. The lactose in milk can promote the absorption and accumulation of lead in the body, aggravating or causing lead poisoning.
3, iron deficiency anemia patients taking iron drugs, such as drinking milk, milk calcium and phosphate will hinder the absorption of iron.
4, some patients with digestive diseases can not drink milk, milk can promote gastric acid secretion, thereby aggravating and inducing digestive diseases. Therefore, patients suffering from ulcerative colitis, reflux esophagitis, cholecystitis, pancreatitis and the implementation of total gastrectomy surgery, the most ...... >>