The content of vitamins in 100 grams of milk. Vitamins in milk. Useful properties of milk

Natural food milk is valued in its composition of a large amount of nutrients - vitamins, enzymes, fats, amino acids. This is the main supplier of calcium to the body, without which it is impossible to do and children, and adults, and lactose feeds the human brain.

A distinctive and important feature of the drink is easy digestibility, which is recommended by its mandatory inclusion in the diet of children. The only food of the newborn is maternal milk, capable of providing an infant body with all the necessary nutritional trace elements. With partial or complete absence of milk, the mother's problem is solved by artificially feeding a child using.

The biological value of the artificial analogues of milk significantly depends on the chemical composition and sterility of the used raw materials. One of the best solutions is the replacement of maternal milk with a similar product of representatives of the animal world - cows, goats, mares, etc. Regular, performs the prevention of many diseases, prolongs life.

Table 1. Nutritional value of various types of milk per 100 grams of product

	Calorieness kkal	Proteins c.	Fats c.	Carbohydrates c.	Water, c.
Breast milk
Goat milk
Whole cow's milk
Milk Kobyl
Sheep milk

Table 2. Vitamins. Vitamin composition of chest, goat, cow, mare and sheep milk

	Breast milk	Goat milk	Whole cow's milk	Milk Kobyl	Sheep milk
Vitamin A.
Vitamin PP.
Bat-carotine
Vitamin E.
Vitamin A (RE)
Vitamin B1 (thiamine)
Vitamin B2 (Riboflavin)
Vitamin B3 (niacin)
Vitamin B5 (Pantoten)
Vitamin B6 (pyridoxin)
Vitamin B9 (folic)
Vitamin B12 (cobalamines)
Vitamin C.
Vitamin D.
Vitamin E (TE)
Vitamin H (Biotin)
Vitamin PP (niacin equivalent)
Vitamin K.

Table 3. Macroelements

	Breast milk	Goat milk	Whole cow's milk	Milk Kobyl	Sheep milk

Table 4. Microelements

	Breast milk	Goat milk	Whole cow's milk	Milk Kobyl	Sheep milk
Manganese
Molybdenum
Aluminum
Strontium

* Sources:

1. US Department of Agriculture (Eng. United States Department of Agriculture, USDA).
2. Wikipedia, https://ru.wikipedia.org/.
3. GOST R 52054-2003 Milk natural cow - raw materials. Technical conditions.
4. GOST 3622-68 Milk and dairy products. Sampling and preparation for testing.
5. GOST 28283-89 Milk cow. The method of organoleptic assessment of odor and taste.
6. GOST 5867-90 Milk and dairy products. Methods for determining fat.

Milk is an essential food product.

A man eats a cow, goat, sheep, buffalo, mare, camel and milk and deer. For direct use (drinking), the cow pasteurized milk is produced in the following assortment - solid, increased fatty, betented, vitamined and low-fat. One-piece milk is normalized, i.e. the fat content in it should be at least 3.2%. Milk can be restored, i.e. prepared completely or partly made of milk powder (milk powder). Milk of increased fatty and foiled milk is made by cream to the fat content of 6% and is subjected to homogenization. Fine milk, in addition, is subjected to long heat treatment. To vitaminization, vitamin C (10 mg%) is added to the milk. Milk can be low-fat, fully containing fat. It is known ionic, or humanized milk, which in its chemical composition and physical properties as close as possible to the female milk. If the child is in the stomach, the ionic milk forms the same small, gentle, easily digestible flakes, like women's milk. The ionic milk is obtained by special processing of milk through ion exchange resins. In the process of processing, part is removed than the conditions for obtaining less dense clots are created. The sale of ionic milk is made through children's dairy kitchens.

According to food and biological properties, milk refers to products of particularly high value. It contains substances of plastic, energy and regulatory character necessary to maintain life and develop an animal organism. The milk has over 90 ingredients - about 20 amino acids (see), as many fatty acids (see), over 25 mineral substances, more than 10 vitamins (see) and others. The chemical composition and caloric content of milk of various animals are shown in the table one.

The inclusion of milk into daily nutrition improves the ratio of amino acids of the entire diet, contributes to their use in the body for the synthesis of tissue protein, increases the supply of the body by calcium in the milk in an easily-friendly form, increases the absorption of calcium from others. With milk in the body, a large complex of vitamins arrives (see T. 3, the table "The content of vitamins in food products"), as well as fat in an easily digestible form.

By chemical composition and physico-colloidal structure, milk is a good environment for the development of microorganisms, many microorganisms, including pathogenic - pathogens of intestinal infections, tuberculosis, and other milk plays an important role in occurrence (see ), especially staphylococcal intoxication. A large role in the prevention of food poisoning plays strict observance of sanitary requirements in farms supplying milk, dairy and in the trading network. In farms supplying milk, it is necessary to pay attention to the prevention of infectious diseases of livestock, as well as to create conditions that exclude massive bacterial pollution of milk. Machine milking, the collection of milk on a closed system, cleaning and disinfection of equipment, inventory and containers allow you to get milk minimally contaminated by bacteria. An important event to ensure high quality milk is rapid cooling. Freckless milk contains bactericidal substances that prevent the development of microorganisms. However, the period of action of these substances (bactericidal phase) is short. It is possible to extend the bactericidal phase by cooling milk.

Changes in the number of bacteria during the storage of paired chilled and non-liberated milk are shown in Table 2.

Milk for the population according to GOST must satisfy the following bacteriological indicators (Table 3).

One of the main indicators of the quality of milk is the content in it fat, which should be at least 3.2%.

The definition of fatty milk (butyrometry) is performed using a ripper (lactometer, butyrometer).

Milk is the most important food product. Female milk (see breast milk) - the main food product of infants. The cow's milk, as well as the nutrient maintenance mare closest to the female milk. Milk of other mammals (goats, deer) is somewhat different from cow. Depending on processing methods, it differs: milk solid and skimmed, pasteurized and raw, bottle and flap.

Organoleptic properties. The unusual color of cow milk indicates changes in its hygiene qualities. Solid pink milk staining can be caused by blood impurity, a solid blue or blue-purple indicates foreign pollution. A bluish shade may have a removed milk. Surface staining of milk (sometimes spots) is due to pigment-forming bacteria: BACT. Prodigiosum (red staining), BACT. Synxanthum (yellow), BACT. Pyocyaneum (Blue) and others. Milk, obtained in unsanitary conditions, may have a persistent unpleasant shade of null smell or sharpness. The same smell of milk can be caused by a significant reproduction of intestinal sticks in it. The appearance of a brassing taste may indicate mastitis. The bitter taste of milk can be caused by dispute, rotten and other microbes with long-term storage of pasteurized or raw milk at low temperatures. Milk can also be bitter as a result of hitting wormwood. Milk consistency can be a tight, mucous membrane due to breeding in it BACT. Lactis Viscosum and other microorganisms. With normal or only slightly increased acidity, milk is sometimes coats when boiling. The reason may be a significant reproduction in milk micrococci, isolated enzymes close to renewed, or sporing microbes (BACT. CEREUS), from the impurities of the colostrum.

In milk, strong gas formation (wandering milk), caused by significant reproduction of yeast, intestinal sticks or oily acid microbes. The change in the organoleptic properties of milk described above is caused by a violation of hygienic requirements related to the conditions of milking, washing dishes and insufficient cooling of milk, as well as due to improper feeding of lactating cows leading to gastrointestinal disorders. This milk is unsuitable for eating. The Milk of the Last Odov (Milk Milk) at the end of lactation acquires a bitter-soliving taste, the chemical composition changes in the direction of increasing the content of proteins, fats, vitamins, enzymes and minerals.

Chemical composition. The amount of water in cow's milk is 87%. Protein substances consist of casein (2.7%), Lactalbumin (0.4%), Lactoglobulin (0.2%), etc.

In milk proteins, all the vital amino acids are vital for humans (Table 1).

Table 1 The content of amino acids in milk proteins (in%) (by block and mitchell)

Amino acids	Proteins
	casein	lactalbumin	lactoglobulin	milk proteins (total)
Cystin	0,3	4,1	3,5	1,0
Metionine	3,5	2,7	3,6	3,4
Valin	6,7	6,4	5,5	8,4
Leucine	9,9	10,4	15,3	11,3
Isoleucine	6,5	6,4	7,0	8,5
Thronin	4,1	5,4	6,0	4,5
Lysine	7,9	9,6	11,4	7,5
Arginine	4,2	3,9	3,0	4,3
Phenylalanine	5,6	5,4	5,2	5,7
GISTIDIN.	3,0	2,1	1,5	2,6
Tryptophan	1,2	2,5	2,0	1,6

High nutritional value of milk proteins is proven in experiments on animals and in observations over people. Digestion (suction fullness) milk proteins reaches 98%.

Milk fat substances constitute an average of 3.9%. They consist of neutral fat and a small amount of lipoids: lecithins (on average 50 mg%) and cholesterol (12-18 mg%) with traces of ergosterner. Homogenization improves the consistency of milk and taste. For this purpose, the milk is passed under pressure through a homogenizer, in which fat balls are fragmented. This milk is better absorbed than the usual.

Milk carbohydrates are represented by lactose (4.5-5.2%).

Vitamins. The maximum number of ascorbic acid in just an exempted cow's milk is about 2 mg%. Filling, transfusion, cleaning, pasteurization and bottling of milk reduce the content of vitamin C approximately 60-70%. From the vitamins of the Group, Riboflavin deserves attention (0.1-0.2 mg%); Milk is an essential source of this vitamin in nutrition, especially in childhood. Milk processing slightly reduces riboflavin content. Especially sensitive to Riboflavin to the Light: In the milk exposed on the sunlight, losses are achieved in 3.5 hours about 75%. Milk is poor nicotinic acid (0.1-0.2 mg%); Other vitamins of group B are also contained in milk also in small quantities, with the exception of vitamin B6 (0.1-0.2 mg%) and pantothenic acid (0.1-0.2 mg%). Vitamin B12 is detected in milk in quantities of about 0.01-0.03 mg%, although there are data and a smaller content of it (below 0.001 mg%). Vitamin B12 racks to milk processing processes. Vitamin A in milk is an average of about 0.02 mg%, carotene - 0.014 mg%. Vitamin E is contained in milk in an amount of 0.01-0.25 mg%. In the summer of vitamins in milk more (green food) than in winter (dry food).

Organic acids In the fresh milk is represented by one citric acid, which is mainly in the form of calcium salts in an amount of about 0.2%. Citrates play a significant role in salt equilibrium and milk stability as a dispersion system.

Enzymes come into milk from blood, leukocytes and from breast cells; Often they have bacterial origins. The physiological importance of enzymes is not clarified, but some of them are successfully used for the purposes of hygienic and clinical research when controlling pasteurization (reaction to phosphatase and peroxidase), freshness and bacterial contamination of milk (reduction test), for diagnosing a disease of the udder (catalase number).

Mineral elements In milk (on average, 0.75% ash) in vivo is mainly represented mainly by mono- and diphosphates of potassium and magnesium, di- and trifosphates of calcium, sodium chlorides and potassium, calcium citrates. There are also calciums associated with casein, phosphorus and sulfur, organically part of proteins. High content in milk easily digestible calcium (an average of 112 mg%) and its favorable relationship with phosphorus (sa: p \u003d 1: 4) make milk with a particularly valuable food product compared to other food products, most of its poor calcium. Milk not only enriches a calcium organism, but also corrects the adverse ratio of sa: R.

The milk contains on average 100 mg% chlorine, 50 mg% sodium, 150 mg% potassium, 11 mg% magnesium and 32 mg% sulfur. Milk is relatively poor by trace elements: iron 0.05-0.2 mg%, on average 0.15 mg%; Attempts to enrich milk iron through food were unsuccessful. The amount of copper in milk 0.01-0.02 mg%, zinc is about 0.3 mg%, iodine 0.05-0.1 mg% (iodine content can be increased to 1.4 mg% by introducing iodine organic compounds ), fluorine 0.01-0.02 mg%, manganese about 0.003 mg%, molybdenum and cobalt 0.002 mg%.

The chemical composition of milk of the main types of farm animals and female milk is presented in Table 2.

Table 2. Milk composition (in%)

Milk consumption rates. The following hygienic norms of daily consumption of cow milk are recommended: for adults - 250-500 ml, for pregnant and nursing mothers - 750-1000 ml, for older people (over 60 years old) - 500 ml. Norms for children - see ().

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Milk is a unique food product, which is ideally balanced proteins, fats and carbohydrates necessary for the life of the body. Milk and low fatty milk is popular, so 2.5% milk is constantly on sale. Milk 2.5% is practically no different in color and smell from more fatty milk, the taste of milk is less saturated.

2.5% milk calorie

2.5% milk calorie is 52 kcal per 100 grams of drink.

As part of 2.5% of milk there are amino acids, sugar, proteins and carbohydrates with reduced fat content. The product has a rich vitamin and mineral complex, which includes:, vitamins, and also. Milk 2.5% is necessary for normal growth, the development and preservation of bones and teeth, useful for hair and nails, improves the condition of the skin. Milk 2.5% has a light diuretic effect, so it can be used to reduce blood pressure (Calorizator). The product improves intestinal peristalsis, contributes to the normalization of the gastrointestinal tract after the drug treatment. Verified folk remedy after poisoning to poisonous pairs or gases - a large amount of milk drunk.

Milk 2.5% can be used as a sedative - a glass of warm milk, drunk before bedtime, will help to fall asleep faster. Milk stabilizes brain activity and contributes to improving memory.

Milk harm 2.5%

Milk 2.5% is a product that causes the appearance of allergic reactions, in recent times increasingly diagnose individual lactose intolerance, so in such cases the cow's milk must be excluded from the diet.

• Pasteurized - milk heats up to 90 ° C to destroy bacteria and increase the shelf life;
• Ultrapasterized - thermal treatment passes at 110 ° C;
• Sterilized - the product is heated to 135 ° C under pressure;
• Normalized - the level of fat content (2.5%) is achieved by adding a minor milk to a fattest or mixture of cream C;
• Restored - milk is cooked from.

Each type of milk 2.5% has different storage time, which are mandatory indicated on the package next to the manufacturer's date. The choice of milk depends on taste preferences and circumstances, for example, to a cottage or campaign, where there is no refrigerator, it makes sense to acquire sterilized milk, which is stored at room temperature. Under normal conditions, as a rule, preference is given to a 2.5% pasteurized milk, having a smallest shelf life and retaining the largest amount of useful substances.

Milk 2.5% in cooking

Milk 2.5 percent is suitable for the preparation of almost all categories of dishes - they cook soups out of it, porridge, preparing podlivals and sauces, rush mushrooms, vegetables and liver in milk. On the basis of milk, a large amount of dough is prepared - yeast, born, pancake, etc. A variety of desserts and beverages are prepared from milk 2.5%, the product is added to coffee, tea and cocoa.

More about milk, look at its benefits or harm in the video of the TV program "On the most important thing".

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For a long time, there is an opinion that cow's milk is a source of health. Already then people wondered what vitamins are contained in milk. Not knowing the physical properties and chemical composition, they called it "juice of life" or "white blood." The content in foods of a large number of useful elements is appreciated long and gives them greater importance.

100 ml of milk contains more than 100 mg of calcium

In cow's milk, all necessary biological substances are collected, capable of satisfying the physiological needs of a living organism. It contains a large amount of amino acid and fatty acids, and various minerals. The contained vitamins in this food allow us to ensure the normal vital activity of the human body.

The cow's milk contains a large amount of carbohydrates, fats, proteins and mineral salts. Also in this beverage contains lactose, which consists of galactose and glucose involved in the synthesis of proteins, fats and vitamins. Lactose improves intracellular exchange, normalizes the operation of the cardiovascular system, nervous system, kidneys, liver and brain.

Vitamins and minerals in 100 ml of cow's milk

What minerals are contained in this product, and what benefits do they bring? The cow's milk is rich in large amounts of minerals that are necessary for normal operation and the development of the human body. The cow's milk in its composition has in large quantities, hormones, immune bodies and natural enzymes. How many and which vitamins are contained in the cow milk, will help learn the following table, in which information on the number of useful substances in 100 g of the product is provided:

Vitamins
Vitamin B2.	0,2	mg.
Vitamin B6.	0,05	mg.
Vitamin B7.	3,2	mg.
Vitamin B9.	5	mg.
Vitamin C	1,3	mg.

All substances contained in the beverage are well absorbed, as they are present in dissolved form. The cow's milk is preferable to use in raw form, since with heat treatment, the content of the useful substances and minerals is reduced. The table above contains the composition of the composition of the fresh product that was not subjected to any processing. Pasteurized, restored, dry or condensed cow's milk does not have as much vitamins as fresh.

Useful properties of milk

The content of a large number of vitamins and trace elements indicates the nutritional value of milk. With daily use of this drink within 1 liter, a person receives the necessary daily rate of calcium, fat, riboflavin and phosphorus. A 50% is satisfied by the need of a person in protein, by 33% in vitamin A and by 25% ascorbic acid.

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Calcium and phosphorus content in this product is very important for adolescents and small children, since it is during this period that the formation and saturation of bone tissues with the necessary elements occurs. That is why dairy products are recommended to use school children daily in any form, which will help to avoid the occurrence of osteoporosis and prevent bone tissue increasing in the future.

Efficiency products are a wonderful alternative, with which you can replace cow milk, especially for people with health problems. The content of vitamins and useful elements in ferocular products allows you to fully replace this drink, in which there are components that cause the human body - milk protein and lactose.

Efficiency products have a lot of advantages over fresh drink. The lactic acid, which contains sour cow's milk, prevents the development of rotten bacteria in the intestine, restoring a healthy microflora. These products are recommended to be used in the intestinal dysbiosis arising during treatment with antibiotics or after the purpose of chemotherapy for cancer patients. Equality products have therapeutic and dietary properties, are easily absorbed by the body, since they produce enzymes, splitting protein molecules.

Since the useful drink contains vitamins and trace elements in large quantities, its benefits for a healthy person who has no problems with digestion is immense:

1. The body is strengthening bone tissue and teeth;
2. The nervous system - has a calming effect, helps to cope with insomnia and affects the clarity of consciousness;
3. The stomach - eliminates the heartburn, restores the mucous membranes of the stomach and duodenum, and also reduces the acidity, which helps prevent the development of gastritis and peptic diseases;
4. Heart - strengthens heart functions, prevents stroke and heart attack due to the high content of potassium;
5. Normalization of body weight - calcium content, contributes to getting rid of extra kilograms, as they help to cope with the lack of this element in the body, and eliminates the need to compensate with high-calorie food.

How to drink milk for benefit, and not harmful?

Many scientists, after conducting relevant studies, believe that cow's milk is a harmful product, despite the fact that it contains useful minerals and vitamins. To some extent, these findings are correct, but it depends on the state of the health of the body and the conditions for the manufacture and use of the product.

You should only eat fresh, untreated product, since during processing milk fats are oxidized and damage harm, causing fermentation. Also, the product loses most of the vitamins and the beneficial substances that contains fresh.

The cow's milk is a solid product, so it is better to drink it separately, without mixing with meals or drink, two hours before or after meals. One-piece cereals are an exception, so the preparation of porridge can be called an exception that brings great benefits.

Do not drink this product immediately in large quantities. In one reception, no more than 300 ml of the drink should be used, this dosage contains a sufficient amount of vitamins and substances, and does not harm the digestive and condition of the body, and in particular, it does not cause allergic reactions.

Only a warm drink should be drunk, since in a cold form it contains substances that form a sticky substance deposited on the walls of the digestive tract. The resulting substance sends toxins - a rather poisonous substance. Therefore, this product should be drunk in hot or warm. Vitamins in milk in this case are practically not absorbed, so there is practically no beverage in the cold form.

Milk is the first food of all mammals, including a person. Milk can fully satisfy the need for energy and building material for a growing body, but also an adult organism it will be very useful. But today there are many rumors that milk can not only be useless, but also harmful to people, in addition, the high caloric content of milk and its negative impact on the figure.

Of course, milk, like any product, has indications and contraindications. To make conclusions for yourself, whether it is worth using it, it is necessary not easy to know how many calories in milk, but also to deal with its composition and how much milk is needed at the moment the body of a particular person.

To many people, it will be helpful to refuse fresh milk in favor of sour or other dairy products, as a huge amount of nutrients in milk will be difficult to get from other products.

Calories in milk can bring tremendous benefits

In childhood, each of us heard about the benefits of milk, and it is unlikely that someone worried his caloric content. This is because the growing organism is very necessary for milk products, and energy at that age is usually spent quickly to games and running. Milk contains a huge amount of calcium, which will help the proper formation of bones and teeth, so it is very difficult to overestimate the importance of milk.

Also, milk contains lactose, which is able to improve the work of the kidneys, heart and liver. Invaluable the value of milk for the nervous system and for the heart. Milk makes it possible to avoid stress, improves sleep and strengthens the psyche. The daily use of one glass of milk will help to avoid a heart attack and stroke, as it strengthens the muscles of the heart and vessels.

Milk is shown in some diseases of the gastrointestinal tract, for example, with gastritis. It reduces painful sensations and contributes to a speedy healing. In addition, fresh milk has bactericidal properties.

Contraindications to the use of milk

The main contraindication to the use of milk is the impossibility of absorbing lactose. Milk use with such people can lead to the occurrence of disorders of the gastrointestinal tract and other problems.

Also, you should not use milk to those who have been observed allergic reactions to this product. If, after eating milk, itching the skin, rash or other problems appeared, it is necessary to refuse him and consult with a doctor-allergist.

It is not recommended to use milk to the elderly and children of the first year of life. Small children do not have enzymes needed for the full absorption of cow's milk, like the elderly. Also, the elderly milk can provoke the development of atherosclerosis due to a myristic acid contained in it.

Calorie of milk and dairy products

Milk contains a huge amount of amino acids, without which the human body cannot normally develop. Of course, you can get them from other products, but there are much more in milk. In addition, milk is a product that is available to almost any compatriot. But many concerns the caloric content of milk and products with it. It is necessary to figure out what the calorie content of milk, and whether it is worth using those who follow their weight.

The calorie content of milk depends on its fat. Modern dairy industry produces a wide selection of different types of milk, so everyone can choose for themselves the optimal option, separately there is a homemade milk, the caloric content of which is significantly higher. 0.5% sterilized fatty milk - 1.5% on average has calorie content of 41.7 kcal, fatness milk 1.8% - 2.5% has calorie content of approximately 52 kcal, milk caloric content 3.1% - 3.5 % - Approximately 59.9 kcal, and in milk 5.5% - 6% - 75.3 kcal. Some caloriest milk milk milk or fruit milk - approximately 71.6 kcal. It is difficult to establish the caloric content of home milk, as it is rarely investigated, but on average it is up to 70 kcal. Having considered that calorieness, for example, the orange juice is about 60 kcal, then non-fat milk can be considered a non-calorie drink.

If calories are frightened in milk, you can prefer a low-fat kefir with calorie content up to 40 kcal or calorie serum to 25 kcal. Many milk vitamins fall into these dairy products, so they can make a worthy replacement. Also, it is not necessary to refuse yourself in cottage cheese, it contains a lot of calcium, and the caloric content of low-fat curd is about 50 kcal. About 50 kcal contains natural yogurt.

There are such dairy products that do not use those who fight for a beautiful figure. Numerous dairy sweets, tact as glazed raws and sweet curd desserts, as well as cream and fatty sour cream, are contraindicated to everyone who has overweight problems. One of the most calorie dairy products is a condensed milk from childhood. The calorie content of condensed milk reaches 320 kcal, so if weighing it is worth refrained from its use.

Very often, milk is used in the preparation of various home desserts. It is important to take into account the caloric content of milk. Remember, the high caloric content of condensed milk does not allow to use it as a cream for biscuits to those who have overweight. It should also be remembered that the caloric content of dry milk can reach 480-kcal. If you are accustomed to add it to coffee or homemade desserts, try to replace with simple low-fat milk, the caloric content of dry milk in a cup of coffee can turn over the extra kilograms in just a couple of months.

Will the calories in milk lose weight by using it

Considering how much useful milk is and how many calories it contains, it is often recommended to use for short diets. Lose weight on milk is quite real, but thin people need to remember, the high calorie content of dry milk and the delicious caloric content of the condensed milk - enemies. You can use only low-fat milk or kefir. Also, it is not necessary to use milk homemade, the caloric content of which will not allow to break up to overweight quickly and efficiently.