Milk

Description

This is a liquid produced by the mammary glands of humans and mammals. It contains a large number of nutrients necessary for the growth and development of the organism. Milk contains fats, proteins, vitamins and minerals. The milk color can range from white to yellow and blue. It depends on its fat content. Due to the content of lactose, it has a light sweet flavor. Milk includes more than 100 useful components in its compositions, including 20 balanced fatty and amino acids, lactose, and minerals.

Varieties

Milk is one of the first foods, which began to extract the old settlements of humans after the domestication of animals. Depending on traditions and historical preferences, as the food people consumed, the milk of goats, cows, camels, donkeys, Buffalo, sheep, zebras, females reindeer, yaks and even pigs.

• Cow’s milk is most common in Europe, the USA, and Australia. Protein in milk is very well absorbed, and nutritionally a liter of cow’s milk is similar to 500 g of meat. It also contains a daily dose of calcium. Manifestations of intolerance to cow’s milk doctors recommend replacing with a goat.
• Goat’s milk is most common around the globe. About the benefits and nutritional properties of milk, wrote the ancient Greek philosophers. People produce yogurt, butter, cheese, yogurt, ice cream and add in the chocolate. Compared to cow milk goat milk has a peculiar odor and taste, which is because of the sebaceous glands. The main feature of goat milk is the equal distribution of cream throughout.
• Milk of horses spread among the peoples of the East. It is made from Mare’s milk, known for many beneficial properties. The fat content of milk is significantly inferior to cow’s and has a blue tint. The composition of Mare’s milk is very similar to human milk, so it is good to manufacture some infant formulas for artificial feeding.
• Buffalo milk is good for making fermented milk products, particularly mozzarella cheese, Italy, Indonesia, India, Egypt, Azerbaijan, Dagestan, Armenia and Kuban. This kind of milk contains almost no coseine, but it has more in comparison with a cow, the amount of protein, fat, minerals and vitamins.
• Camel milk recently became quite popular in Europe. In Switzerland, they use it to prepare delicacies made of chocolate. In the East, such milk is popular for cooking traditional dishes – shubat. Camel milk contains vitamins C and D, which is three times more than cow’s milk.
• Sheep’s milk is common in Greece and Italy and among the peoples of the East. Milk contains vitamins B1, B2 and A, which are larger than a cow 2-3 times. Out of It, they make kefir, yogurt, cheese, and butter.
• The donkey milk is one of the healthiest in the world. Its beneficial properties known since the days of the Roman Empire. To save the youth, this milk is best for washing and ablutions. Such milk is quite rare and expensive, as the donkey gives milk no more than two liters per day.
• Milk of reindeer is popular among the people of the North. Compared to cow’s milk, it contains more protein (3 times) and fat (5 times). The human body is not accustomed to this type of milk. It is complicated to digest, so it is best to dilute with water. It produces cheese and milk vodka – Arak.

Forms of milk

There are several forms of milk:

• fresh milk – only milk that is still warm. Paradoxically, but in this milk quite a few different intestinal bacteria, so doctors recommend to drink milk two hours after milking, especially for children under one year. During this time most of the bacteria die;
• baked milk – this milk cooks expose to a thermal treatment at a temperature of 95 C for 3-4 hours. In the process of cooking the milk should not boil;
• dry milk – white powder produced by evaporating the milk;
• pasteurized milk – milk, heated to 75 С. Ыuch processing allows the milk not to spoil within 2 weeks;
• UHT milk – milk exposed to heat up to 145 C. it kills all the germs and bacteria but reduces the beneficial properties of milk;
• condensed milk – milk produced by evaporation of moisture to a thick consistency and add sugar.

To use milk is best as a standalone product or in combination with cereals, tea, coffee. Milk is poorly absorbed combined with eggs, fish, cheese, and meat. For normal digestion of milk (250 g), it should be drunk in small SIPS for 5-6 minutes.