Science has proven that the milk contains more than 100 different components. About 95% of the total amount of milk consumed by the population, is cow's milk. Water in the milk contains about 87,6%. It dissolved minerals, milk sugar, some vitamins. Water plays a role in the formation of organoleptic and physico-chemical properties of milk. Milk, purchased in stores (so-called "normalized"), contains 2.9% protein, 1-6% fat, 4.7% carbohydrates. Proteins of milk full and well balanced, are in the colloid-dispersed state, which contributes to their easy digestibility. Due to the presence of sulfur-containing amino acid protein of milk is the only soluble protein in human nutrition (except for the protein of raw eggs, but we are consuming less) and neutralize some harmful substances. It is for this reason, many enterprises with hazardous working conditions practiced free delivery of milk. Proteins are composed of milk casein (76-88%), albumin (12-15%), globulin (0.1%). The latter has antibiotic and immune properties, is a source of antibodies that protect our body from infection.
Milk protein is a full content of amino acids. There are relatively many such short supply essential amino acids as lysine (7,7% of the amount of amino acids, which is almost three times more than white bread and most cereals, it regulates nitrogen equilibrium, normalizes blood circulation). The use of bread and milk gives a favorable ratio of essential amino acids in the diet.
We estimate the milk for its fat content, but it can not be entirely correct, as the most valuable component of milk is not fat, and protein. Perhaps in the future we will buy in the stores with milk, indicating the percentage of protein, not fat. Milk fat is a valuable source of energy for the human body. Biologically he is full and contains all known fatty acids. From other fats of animal and vegetable origin has a low melting point (27-35 ° C). Since this temperature is below body temperature, fat enters the intestine in a liquid state and is easier to digest. Better assimilation of fat also contributes to the fact that the milk he is in the form of tiny fat globules with a diameter of about 2.3 micron.
It is very important presence in milk fat polyunsaturated fatty acids, prevents the development of atherosclerosis: arachidonic, linoleic and linolenic. In a large number are contained in milk and other anti-sclerotic substances - phosphatides, influencing the intensity of the absorption of fat. Contained in the phosphatides phosphorus is necessary for our nervous system. In fat milk also contains sterols, of which the most important ergosterin forming vitamin D. In the milk fat dissolved vitamins A, D E, K.
Carbohydrates in milk consist mainly of milk sugar, or lactose. In milk it contains 4,7-4,8%. Lactose less sweet than sucrose, and less soluble in water.
The physiological significance of this carbohydrate is that it is a stimulant of the nervous system, provides preventive and therapeutic tool in cardiovascular diseases. Assimilation of lactose - 98%. She is a member of the special agents - nucleotides, involved in the synthesis of our body proteins, fats, vitamins, enzymes, and plays an important role in the normalization of the heart, liver, kidney, and metabolic processes.
Milk sugar - a disaccharide, which is one residue each of glucose and galactose. The latter has an important physiological function, normalizes intestinal microflora.
Milk contains more than 50 different macro-and micronutrients. First found in large numbers, the latter - in a minor.
From the macro in milk are: calcium, phosphorus, magnesium, potassium, sodium, iron. Calcium, phosphorus and magnesium are part of the bones, teeth. In addition, magnesium affect the heart, and phosphorus is an integral part of the nervous tissue and brain cells. Iron is essential for the formation of the protein hemoglobin, which transports oxygen to the cells of the body.
All of these salts are contained in milk in easily digestible form - no food substance does not pass the body of calcium and phosphorus is better than milk.
Of the trace elements found in milk: cobalt, copper, zinc, bromine, manganese, sulfur, fluorine, aluminum, lead, tin, titanium, vanadium, silver, etc.
Trace elements are involved in updating and activity of individual enzymes, vitamins, hormones. Without them, the impossibility of some metabolic processes. They are also required for livelihoods of many kinds of useful microorganisms.
Milk contains almost all currently known vitamins.
Vitamin A (retinol) and carotene (provitamin A) are dissolved in the fat of milk, so they are not in skim milk.
In summer and autumn milk vitamin A is contained in
2-5 times higher than in the winter and spring. Vitamin D in summer milk several times greater than in the winter. Milk is an important source of vitamins B1 and B2.
Milk has vitamin E, combining several similar in chemical structure and effects on the body substances - tocopherols. Milk also contains vitamin K, B (pyridoxine) and vitamin B12 (cyanocobalamin). There are milk and vitamin C (ascorbic acid). In the winter milk, it is less than in the summer. In the evening milk, milk yield by 15-20% more vitamin C than milk in the morning. However, vitamin C, the least stable, it is easily oxidized by atmospheric oxygen and loses its properties. To keep it longer, the milk must be cooled immediately after milking and thereafter store, shaking, at low temperature, avoiding him light. In addition, the milk is vitamin PP (nicotinic acid), vitamin H (biotin), folic, pantothenic acid, choline.
What importance to humans are vitamins that make up the milk?
Pro-vitamin A is essential for vision and normal state of mucous membranes, driving the growth.
Vitamin B1 (thiamin) helps the good work of the nervous system, the adrenal glands, thyroid and sex glands, normalizes the function of the digestive tract.
Vitamin B2 (riboflavin) makes the skin supple, prevents peeling, dryness, helps release energy in the tissues. If it is insufficient for slowing growth.
Vitamin B12 is a growth factor, it is necessary for normal blood formation and the establishment of erythrocytes (red blood corpuscles). A beneficial effect on liver function and the nervous system. Participates in metabolic processes.
Vitamin PP (nicotinic acid) provides the biological oxidation in the body, is "protivopellagricheskim" factor.
Vitamin Wb (pyridoxine) plays an important role in metabolism and is required for normal functioning of the nervous system.
Vitamin C is involved in regulation of redox processes, carbohydrate metabolism, blood coagulation, in tissue regeneration, in the formation of steroid hormones, normalize the permeability of capillaries.
The enzymes of milk - a protein substance that accelerate the biochemical reactions in the body. The action of enzymes very specialized, that is, each enzyme will only affect a certain substance, but often they are to have effect when confined in very small quantities.
Here are some of the enzymes: lipase (an enzyme splitting fats), phosphatase (involved in hematotis, bone formation, movement function of muscles, including cardiac, regulates metabolism), catalase (protects the body from the toxic effects of certain substances that are formed during the exchange ), peroxidase (stimulates very important for our body oxidation).
Hormones are allocated glands of internal secretion. They have a regulating effect on metabolic processes. Milk found the following hormones: adrenaline, insulin, thyroxine, prolactin, oxytocin, etc.
Milk also contains many other useful substances involved in the process of exchange, increases resistance to joining the fight against harmful intestinal microorganisms - antibiologicheskie and immune body opsoniny, lysozyme, laktenin etc.
