The main chemical components of milk are as follows: moisture: 87.5% fat: 3.5% protein: 3.4% lactose: 4.6% inorganic salt: 0.7%. There are 20 kinds of amino acids that make up human protein, 8 of which are not synthesized by human body. These amino acids are called essential amino acids. If the protein we eat contains all the essential amino acids, this protein is called total protein. Protein in milk is whole protein. Inorganic salts in milk are also called minerals. Milk contains cations such as Ca2+, Mg2+, K+ and Fe3+ and anions such as PO43-, SO42- and Cl-. In addition, there are trace elements I, Cu, Zn, Mn and so on. Most of these elements play an important role in human development, growth and metabolic regulation. Calcium is the most abundant inorganic salt in human body and the main component of bones and teeth. 90% of calcium in human body is concentrated in teeth and bones. Children and adolescents need adequate calcium for their growth and development, as do pregnant women, adults and middle-aged and elderly people. Calcium deficiency will affect the normal development of teeth and bones, leading to rickets. Calcium in nature exists in a bound state. Only when it is passively absorbed by plants to form bioactive calcium can it be better absorbed and utilized by human body. Milk is rich in active calcium, which is one of the best sources of calcium in human body. 1 l fresh milk contains about1250mg of active calcium, ranking first among many foods, which is about 10 1 times of rice, 75 times of lean beef and10/0 times of lean pork. Good absorption is especially critical for calcium supplementation. Therefore, the saying that "milk can supplement calcium" has its scientific reason.
For middle-aged and elderly people, milk also has a great advantage, that is, compared with the high cholesterol of many animal proteins, the cholesterol content in milk is lower (milk:13mg/100g; Lean meat: 77 mg/100 g). It is worth mentioning that some ingredients in milk can also inhibit the amount of cholesterol produced by the liver, so milk can also lower cholesterol.
The chemical composition of milk varies with the type, age, feeding mode, milk collection time, sanitary conditions and temperature. Every100g of milk contains about 87g of water, 3. 1 0g of protein, 3. 5g of fat, 6g of carbohydrate, 0. 7g of ash,120mg of calcium, 90mg of phosphorus, 0. 1 mg of iron and 0. 04mg. All three kinds of protein contain all essential amino acids. The fat of milk is mainly glycerides of palmitic acid and stearic acid, and also contains a small amount of lower fatty acids such as butyric acid, caproic acid and octanoic acid. In addition, it also contains a small amount of lecithin, cholesterol, pigment and so on.
Suitable for people: the general population can eat it.
1, skim milk is suitable for the elderly and hypertensive people; High calcium milk is suitable for people with moderate and severe calcium deficiency, children, the elderly, women with irritability, insomnia and high work pressure;
2. Patients with iron deficiency anemia, lactobionic acid deficiency, cholecystitis and pancreatitis should not drink alcohol; Use with caution for diarrhea due to deficiency of spleen and stomach and phlegm-dampness accumulation.
3, lactose intolerance (90% of China people have lactose intolerance) People should control the dose, generally within 200 ml, but some people can only drink a little milk or not at all, otherwise it will cause bloating and diarrhea.