Fermented Milk Essay

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Fermented-milk products, such as buttermilk, sour cream, and yoghurt, are also available. Milk is used to make food products such as butter, cheese,and ice cream. Under normal conditions, the milk of mammals is the only food necessary for the health and growth of that mammal’s young for certain period after birth. Cow’s milk can be substituted for human milk in feeding babies only if the proportions of water and sugar to other components are increased. Milk is composed largely of water; cow’s milk, for example, is approximately 87 per cent water by volume. The main nutrients, food elements are: proteins, the principal proteins in milk are casein and albumin. They contain all the essenial amino acid for building tissues, blood and hormone substances. Casein is found only in milk and gives milk its whiteness. Carrbohydrates, the fat of the milk is called butterfat, or milkfat, and is the part of milk from which butter is made. It is an important source of energy and rich in vitamin A. Minerals, milk are one of the best natural sources of calcium and phosphorus.Its other minerals include iron, copper, sodium, potassium, magnesium, sulfur and iodine. Vitamins, milk contains all the known vitamins, but only four-riboflavin, vitamin B2, thiamine, vitamin B1, niacin and vitamin A in significant amounts. Milk is an excellent source of ribonflavin; it contains only a little less than does an equal amount, by weight, of lean meat. Microorganisms that Disease-causing organisms present in the cow can be passed on to the milk. Contamination can occur when the milk is obtained, stored, or transported. Milk is pasteurised to kill and prevent growth of microorganisms. Milk products: Raw milk is natural, fluid milk. Pasteurised Milk is milk that has been heated to 63

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