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Woman holds glass of milk.
Photo: External Source.
On 1 June of each year marks World Milk Day, a date instituted in 2001 by the Food and Agriculture Organization of the United Nations (FAO).
Many countries in Europe and America highlight on that day the importance of the liquidand it was decided precisely to focus all the attention on the liquid, publicizing the activities carried out throughout the dairy sector.
Milk: An important source of dietary energy
Milk provides essential nutrients and is an important source of dietary energyIt contains high-quality protein and fat, plus it can contribute significantly to the intake of nutrients such as calcium, magnesium, selenium, riboflavin, vitamin B12 and pantothenic acid, according to the FAO .
The species of dairy animal, its breed, age, and diet, along with lactation status, number of calvings, farming system, physical environment, and season. During the year, they influence the color, flavor and composition of milk and allow the production of a variety of dairy products.
Children from one to six years of age and adults over 65 years of ageshould drink between two and four glasses of milk a day,while adults do not The necessary amount is between two and three glasses, adolescents and pregnant women should drink four or more glasses of the precious liquid a day, this is stated by the Spanish Society of Community Nutrition (SENC).
Types of milk
There are several types of milkthat can be consumed by humans, according to the FAO. They are the ones described below:
Cow’s milk. Fats constitute around 3% to 4% of the solid content of cow’s milk. nas about 3.5% and lactose 5%, but the crude chemical composition of cow’s milk varies by breed.
Cow’s milk buffalo.It has a very high content of fat, which, on average, is double that of cow’s milk.
Camel’s milk. It is similar to cow’s milk, but is slightly saltier. Camel milk can be three times richer in vitamin C than cow’s milk. Camel milk is usually consumed raw or fermented.
Sheep’s milk.It has a higher fat and protein content than goat’s and cow’s milk; only buffalo and yak milk contain more fat.
Goat milk. It has a similar composition to cow’s milk. In the Mediterranean countries and in Latin America, goat’s milk is generally processed into cheeses; in Africa and South Asia, it is generally eaten raw or acidified.
Yak milk.It has a sweet taste and a sweet aromatic smell. Yak milk can be made into a variety of dairy products, including butter, cheeses, and fermented milk products.
Equine milk. Mare and donkey milk have a very similar composition. Equine milk, like human milk, has a relatively low level of protein (particularly caseins) and ash and is rich in lactose.
Products that are made milk-based
Milk processors produce a wide variety of dairy products, according to the FAO. They include the following:
Fluid milk. It is the most consumed, processed and marketed dairy product.
Fermented milks. They are frequently used to make other dairy products.
Cheese.They are obtained by coagulating milk protein (casein), which is separated from the whey.
Butter and ghee or clarified butter. They are fatty products derived from milk. Butter is obtained from churning milk or cream; In many developing countries, traditional butter is made by churning sour whole milk. Ghee is obtained by removing the water from butter and is consumed especially in South Asia; It has a very long shelf life of up to two years.
Condensed milk. It is obtained from the partial elimination of water from whole or skimmed milk.
Evaporated milks. They are obtained from the partial removal of water from whole or skimmed milk. The elaboration foresees heat treatment to ensure the stability and bacteriological safety of the milk. Evaporated milks are usually mixed with other foods, such as tea.
Milk powder. It is obtained from the dehydration of milk and is generally presented in the form of powder or granules.
Cream. It is the part of the milk that is comparatively rich in fat; It is obtained by skimming or centrifuging the milk
Serums. Whey means the “liquid part of the milk that remains after separating the curdled milk in the manufacture of cheese. Its main applications for human consumption are the preparation of whey cheese, whey-based beverages and fermented whey beverages.
Casein. It is the main It is a milk protein and is used as an ingredient in various products, including cheeses, pastry products, paints and glues. It is obtained from skimmed milk by precipitation with rennet or by harmless bacteria that produce lactic acid.