Got Milk?
Did you ever realize that we are the only mammals on this planet that drink another mammals milk?
I bet you just thought to yourself, "Wow actually no I've never thought of it like that!"
So... what's the big deal about MILK? Have you ever really thought of what it's made of? Why does society push it on us as soon as we're born?
Well I am here to tell you about all kinds of milk, its composition, alternatives, etc.
DEFINITION
Milk is a white, opaque liquid secreted by female mammals to nourish their offspring. It is a complete protein source unmatched in terms of nutritive value and utility.
NATURE
Milk is a fragile colloidal state with the large-sized proteins and part of the calcium dispersed throughout the aqueous serum. Milk contains water, proteins, fat, milk sugar (lactose) and various vitamins and minerals. The sugar (lactose), minerals and water-soluble vitamins are dispersed in the serum.
COMPOSITION OF COW'S MILK
Water = 87%
Fat= 3.7%
Lactose= 4.9%
Protein= 3.5%
Minerals= 0.7%
COMPONENTS
- Milk fat: The fat in the milk is dilute emulsion. In unhomogenized milk, the fat globules are too large to remain in a colloidal suspension and rise to the top as cream.
- Carbohydrates: Lactose is the primary carbohydrate. When milk sours, lactic acid bacteria convert lactose into lactic acid. When milk curdles and separates into curds and whey, the lactose remains in the whey.
- Two types of proteins: Casein (curd) and lactoglobulin (whey) are distinguished by their reaction to acid and rennin, an enzyme from the stomach of a calf that is used to make cheese.
- Micellular proteins (82%): Casein--> Grouped with different components that are bound with calcium and phosphate ions into bundles called micelles. Will coagulate with addition of rennin or acid.
- Serum proteins (18%): Lactoglobulin and lactoalbumin--> Resistant to curdling and remain in the whey. Sensitive to heat and will denature at temperatures about 158 degree F.
- Milk contains minerals: Calcium, phosphorus, magnesium, potassium, sodium, chloride and sulfur. Riboflavin is a B vitamin in milk that is particularly sensitive to light which is why milk is often sold in opaque containers. Milk is fortified with Vitamin D and provides our greatest source of that nutrient. Milk is also an excellent source of Vitamin A.
STANDARD PROCESSING
- Pasteurization: Milk that has been heated hot and long enough to destroy all dangerous organisms.
- Standard method--> Heat the milk to 145 degrees F and hold for 30 minutes.
- HTST--> High temperature shorts time. 162 degrees F for 15 seconds.
- Ultrapasteurized--> 275-300 degrees F for 2-4 seconds. It gives longer shelf life to cream, half-and-half and eggnog.
- Homogenization: Decreases the size of fat globules and increases their #, increasing the total surface area of the fat.
FAT GRADES AND VARIETIES OF MILK
Whole: 4% fat
Reduced Fat: 1-2% fat
Skim: 0.1-0.2% fat
CONDENSED MILKS
- NFDM: Nonfat dry milk--> pasteurized skim milk with water removed
- Evaporated milk: whole or skim--> 60% water removed
- Sweetened condensed milk--> 40-45% added sugar plus 10% lactose
DID YOU KNOW....
Yogurt--> It is a mixed of lactobacillus bulgaricus and Streptococcus thermophilus that is added to a milk mixture at 113 degrees F, and the temperature is maintained for 4 hours. The bacteria consumes the lactose as an energy source and excrete lactic acid as a waste process. ( BET YA HAD NO IDEA ;-) )
Buttermilk--> Incubated with Leuconostoc citrovorum for a buttery flavor; longer, cooler incubation time than yogurt.
Sour cream--> With or without added bacteria; add vinegar to cream and allow to stand until curdled.
So what are the alternatives?
Many people have difficulty digesting milk. More and more alternatives are emerging in the market due to that. These milks are made from various plants such as soybeans, rice and almonds and are enriched with calcium and other nutrients found in cows milk.
Lactose Intolerance
The inability to digest significant amounts of lactose, the predominant sugar of milk. This inability results from a shortage of the enzyme lacatase, which is normally produced by the cells of the small intestine. Lactase breaks down milk sugar into simpler forms that can then be absorbed into the bloodstream. When there is not enough lactase to digest the amount of lactose consumed, the results can be distressing. Symptoms include nausea, cramps, bloating, gas, diarrhea, which begin about 30 minutes to 2 hours after eating or drinking foods that contain lactose. Between 30 and 50 million American are lactose intolerant.
Calcium in Common Foods
Vegetables
Calcium-fortified orange juice, 1 cup: 308-344 mg
Sardines, with edible bones, 3 oz: 270 mg
Salmon, canned with edible bones, 3 oz: 205 mg
Soymilk, foritified, 1 cup: 200 mg
Broccoli (raw), 1 cup: 90 mg
Orange, 1 medium: 50 mg
Pinto beans, 1/2 cup: 40 mg
Tuna, canned, 3 oz: 10 mg
Dairy
Yogurt, plain, low-fat, 1 cup: 415 mg
Milk, reduced fat, 1 cup: 295 mg
Swiss Cheese, 1 oz: 270 mg
Ice Cream, 1/2 cup: 85 mg
Cottage Cheese, 1/2 cup: 75 mg
Cheddar Cheese, 1 oz: 205 mg
Lactaid Milk (calcium fortified): 500 mg
Fruit-flavored yogurt: 250-350 mg
Ricotta cheese, 1/2 cup: 320 mg
I hope you were able to take something away from this! You don't have to drink milk to get your calcium ;-).
