VSLMILK

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vslmilk   கொடுவாய் , திருப்பூர்...

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vslmilk,  அல்லாளபுரம், வீரபாண்டி, திருப்பூர் .

Cow milk (whole)

Nutritional value per 100 g (3.5 oz)

Carbohydrates 5.26 g
Sugars 5.26 g
Lactose 5.26 g
Fat 3.25 g
saturated 1.865 g
monounsaturated 0.812 g
polyunsaturated 0.195 g
Protein 3.22 g
Tryptophan 0.075 g
Threonine 0.143 g
Isoleucine 0.165 g
Leucine 0.265 g
Lysine 0.140 g
Methionine 0.075 g
Cystine 0.017 g
Phenylalanine 0.147 g
Tyrosine 0.152 g
Valine 0.192 g
Arginine 0.075 g
Histidine 0.075 g
Alanine 0.103 g
Aspartic acid 0.237 g
Glutamic acid 0.648 g
Glycine 0.075 g
Proline 0.342 g
Serine 0.107 g
Water 88.32 g
Vitamin A equiv. 28 μg (3%)
Thiamine (Vit. B1) 0.044 mg (3%)
Riboflavin (Vit. B2) 0.183 mg (12%)
Vitamin B12 0.44 μg (18%)
Vitamin D 40 IU (10%)
Calcium 113 mg (11%)
Magnesium 10 mg (3%)
Potassium 143 mg (3%)

Nutrition and health...

The composition of milk differs widely between species. Factors such as the type of protein; the proportion of protein, fat, and sugar; the levels of various vitamins and minerals; and the size of the butterfat globules and the strength of the curd are among those than can vary.[30] For example:

Human milk contains, on average, 1.1% protein, 4.2% fat, 7.0% lactose (a sugar), and supplies 72 kcal of energy per 100 grams.
Cow's milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7% minerals[31] and supplies 66 kcal of energy per 100 grams. See also Nutritional value further on.
Donkey and horse milk have the lowest fat content, while the milk of seals and whales can contain more than 50% fat.[32][33] High fat content is not unique to aquatic mammals, as guinea pig milk has an average fat content of 46%

Milk composition analysis, per 100 grams

Constituents unit Cow Goat Sheep Water
buffalo
Water g 87.8 88.9 83.0 81.1
Protein g 3.2 3.1 5.4 4.5
Fat g 3.9 3.5 6.0 8.0
Carbohydrate g 4.8 4.4 5.1 4.9
Energy kcal 66 60 95 110
Energy kJ 275 253 396 463
Sugars (lactose) g 4.8 4.4 5.1 4.9
Cholesterol mg 14 10 11 8
Calcium IU 120 100 170 195
Saturated fatty acids g 2.4 2.3 3.8 4.2
Monounsaturated fatty acids g 1.1 0.8 1.5 1.7
Polyunsaturated fatty acids g 0.1 0.1 0.3 0.2

These compositions vary by breed, animal, and point in the lactation period.

Milk fat percentages

Cow breed Approximate percentage
Jersey 5.2
Zebu 4.7
Brown Swiss 4.0
Holstein-Friesian 3.6

The protein range for these four breeds is 3.3% to 3.9%, while the lactose range is 4.7% to 4.9%.

Milk fat percentages can be manipulated by dairy farmers' diet formulation strategies. Mastitis infection can cause fat levels to decline.

Physical and chemical structure...

Milk is an emulsion or colloid of butterfat globules within a water-based fluid. Each fat globule is surrounded by a membrane consisting of phospholipids and proteins; these emulsifiers keep the individual globules from joining together into noticeable grains of butterfat and also protect the globules from the fat-digesting activity of enzymes found in the fluid portion of the milk. In unhomogenized cow's milk, the fat globules average about four micrometers across. The fat-soluble vitamins A, D, E, and K are found within the milkfat portion of the milk.

The largest structures in the fluid portion of the milk are casein protein micelles: aggregates of several thousand protein molecules, bonded with the help of nanometer-scale particles of calcium phosphate. Each micelle is roughly spherical and about a tenth of a micrometer across. There are four different types of casein proteins, and collectively they make up around 80 percent of the protein in milk, by weight. Most of the casein proteins are bound into the micelles. There are several competing theories regarding the precise structure of the micelles, but they share one important feature: the outermost layer consists of strands of one type of protein, k-casein, reaching out from the body of the micelle into the surrounding fluid. These kappa-casein molecules all have a negative electrical charge and therefore repel each other, keeping the micelles separated under normal conditions and in a stable colloidal suspension in the water-based surrounding fluid.


A simplified representation of a lactose molecule being broken down into glucose and galactoseBoth the fat globules and the smaller casein micelles, which are just large enough to deflect light, contribute to the opaque white color of milk. The fat globules contain some yellow-orange carotene, enough in some breeds (such as Guernsey and Jersey cattle) to impart a golden or "creamy" hue to a glass of milk. The riboflavin in the whey portion of milk has a greenish color, which can sometimes be discerned in skimmed milk or whey products.[5] Fat-free skimmed milk has only the casein micelles to scatter light, and they tend to scatter shorter-wavelength blue light more than they do red, giving skimmed milk a bluish tint.

Milk contains dozens of other types of proteins besides the caseins. They are more water-soluble than the caseins and do not form larger structures. Because these proteins remain suspended in the whey left behind when the caseins coagulate into curds, they are collectively known as whey proteins. Whey proteins make up around twenty percent of the protein in milk, by weight. Lactoglobulin is the most common whey protein by a large margin.

The carbohydrate lactose gives milk its sweet taste and contributes about 40% of whole cow's milk's calories. Lactose is a disaccharide composite of two simple sugars, glucose and galactose. In nature, lactose is found only in milk and a small number of plants.[5] Other components found in raw cow's milk are living white blood cells, mammary gland cells, various bacteria, and a large number of active enzymes

history of milk....

Animal milk is first known to have been used as human food during the Secondary Products Revolution, around 5000BC. It is assumed that when animals such as cattle were first domesticated, it was only for purposes of meat. Dairy products obtained from the animals proved to be a more efficient way of turning uncultivated grasslands into sustenance: the food value of an animal killed for meat can be matched by perhaps one year's worth of milk from the same animal, which will keep producing milk — in convenient daily portions — for years.

Milk byproducts found inside stone age pottery from Turkey indicate processed milk was consumed in 6500 BC some thousands of years before the ability for adult humans to digest unprocessed milk had evolved.

DNA evidence extracted from Neolithic skeletons indicates that a thousand years later in 5500 BC people in Northern Europe were like all other peoples of the time and were still lactose intolerant. Earthenware vessels found in England from a thousand years after this in 4500 BC contain milk byproducts indicating milk was used in some form although perhaps not drunk directly.

Milk was first delivered in bottles on January 11, 1878. The day is now remembered as Milk Day and is celebrated annually. The town of Harvard, Illinois also celebrates milk in the summer with a festival known as "Milk Days". Theirs is a different tradition meant to celebrate dairy farmers in the "Milk Capital of the World."