The chemical composition of milk: what is contained and the formula, a table of substances in grams

Table Of Contents

Composition of cow's milk
Chemical composition
What is the difference between cow's milk and goat's milk

Cow's milk is a valuable food product containing a lot of bioactive substances: proteins, fats, vitamins, enzymes, mineral elements. In total, the product contains about 200 compounds that positively affect the human body, especially for children. The chemical composition and calorie content of milk depend on the quality of feeding and the maintenance of the cow.

Composition of cow's milk

The concentration of bioactive substances in the composition of cow's milk is determined by the breed of cattle, age, physical condition, past illnesses, quality of care and nutrition. The basis of the product is water, lactose, protein, milk fat, a complex of vitamins and minerals.

Vitamins and elements

Vitamin complex, which is contained in a valuable product, ensures the full functioning of the body, cell growth and tissue development.

Vitamins help with nutrient absorption, and the mineral complex supports he althy bone structure and tooth enamel, normal functioning of skeletal muscles and heart muscle.

The table shows how many nutrients are in milk in terms of mg per 100 grams.

cyan cobalamin (Baccelerates DNA synthesis, essential for the formation of red blood cells1.07 ascorbic acid (C) retinol (A) supports the functional state of internal organs, has a powerful antioxidant effect, extinguishes inflammation0,15phylloquinone (K)required for protein synthesis and blood coagulation processes, supports bone metabolism0.0005mineral elementscalciumstructural element ent of skeletal and dental tissues bone tissues 95magnesiumensures many enzymatic processes 12potassiumsupports nervous system function and muscle contraction 0.15

Vitamins
thiamine (B₁)	participates in the synthesis of digestive juice, aids in nutrient absorption	0.11
riboflavin (B₂ )	stimulates metabolism, accelerates energy production	0.45
niacin (B₃)	supports the full functioning of the nervous system and digestive tract	0.26
pantothenic acid (B₅)	affects metabolic processes, participates in the formation of red blood cells	0.88
pyridoxine (B₆)	participates in fermentation reactions, accelerates the absorption of amino acids	0.09
folic acid ( B₉)	positively affects the functional state of the nervous system	0.5
12₎
has an antioxidant effect, stimulates protein metabolism, participates in the synthesis of collagen and carnitine	0.5
strengthens the immune system, has a positive effect on the work of the organs of vision prevents rickets and osteoporosis, helps calcium to be absorbed in the body

Cow's milk also contains copper, sodium, manganese and iron, but the percentage of these trace elements is negligible.

Lactose

Milk sugar determines the pleasant sweetness in the taste of milk. But for many people, lactose is an allergen that makes drinking whole cow's milk impossible. Lactose is the first and only carbohydrate a calf consumes in its first weeks of life.

No other non-dairy product contains this sugar, so it is essential that youngsters receive an immune-boosting mother product.

In the human digestive tract, lactose is broken down by almost 100% thanks to the enzyme lactase, without which drinking milk would cause poisoning in an adult. The average caloric value of lactose is 3.8 kcal per 1 g. This is less than sucrose.

Characteristics of the action of lactose in the human body:

sugar, once in the digestive tract, is slowly broken down;
bacterial microflora of the colon synthesizes lactic acid;
lactic acid is a preservative that prevents decay.

Milk fat

If you look under a microscope, you can see that the surface of milk consists of tiny fat droplets - this is milk fat. When milk is allowed to stand at room temperature, droplets rush from the liquid to the surface, so cream is formed, by the thickness of the layer of which farmers roughly determine the fat content of the product.

When exposed to temperature and whipped butter, fat droplets merge into larger structures.

Milk fat contains more than 20 fatty acids, giving the product a mild flavor.Calorie content - 9 kcal per 1 g, digestibility - almost 100%. Fat is sensitive to ultraviolet radiation, high temperatures, high humidity - under the influence of these factors, it gives the taste of milk bitterness.

Dairy products contain cholesterol, and its amount increases according to the increase in fat content of milk:

1% product contains 3.2mg;
2% - 10mg;
3% - 15 mg.

The highest amount of cholesterol for an adult with a he althy vascular system is 500 mg per day, the allowable daily portion of 2% milk is as much as 5 mugs. But with a tendency to atherosclerosis, you can not drink more than 3 cups of cow's milk a day.

Protein

The percentage of protein in milk is an indicator of the quality of nutrition and the rate of metabolism of a cow. When protein and carbohydrate are contained in large quantities, they provide the body with energy in abundance, then we are talking about the energy rise of the herd.

1 liter of natural product contains 33 g of protein, consisting of two compounds:

Casein - calcium s alt without taste and smell. It looks like white crystals, is able to coagulate, thanks to which it is possible to obtain solid and liquid fermented milk products.
Globulin and albumin - a complex of whey proteins. Albumin is soluble in water and precipitates when exposed to temperature. Globulin coagulation begins at 70°C. These proteins are used in many dairy products.

Chemical composition

In addition to proteins, fats, vitamins and minerals, milk contains substances that determine its properties and benefits: enzymes, hormones, acids, nitrogen-containing substances.In the first days after the birth of a calf, the mammary glands of a cow produce colostrum, a cream-colored supernutrient liquid that differs from milk in taste, acidity and composition. The calorie content of milk is low - about 65 kcal per 100 g. Nutritional value of the product:

water - 87.5%;
dry matter content - 12.5%;
proteins - 3.3%;
fats - 3.8%;
carbohydrates - 4.7%;
ash particles - 0.7%.

Nitrogen-containing compounds in cow's milk are urea, creatine, ammonia, uric acid. Their concentration does not exceed 0.02 percent, but in the summer, with pasture feeding, it rises to 0.04%.

Of the enzymes, phosphatase, amylase, catalase, lipase, reductase are present. In 1 ml of the product there are up to 10 thousand bacteria, and after milking the amount of bacterial microflora increases by 100-300 thousand per 1 ml. 1 liter of milked liquid contains 60-80 cm^{3 gases, which can be divided into fractions: oxygen - about 10%, nitrogen - 30%, carbon dioxide - 60%. During storage and heat treatment, gases evaporate.}

What is the difference between cow's milk and goat's milk

The table shows a comparative description of the nutritional value of goat's and cow's milk. The figures are calculated per glass of each product.

Cow

proteins, g	9	8
fats, g	10	8
carbs, g	11	13
calcium, %	33	20
calories, kcal	170	150

Goat product is considered better than cow product because it contains:

less percentage of milk fat per volume of water, which speeds up absorption;
25% less lactose;
12% more calcium, 45% more retinol, 135% more potassium;
Cholesterol percentage lower.

But cow's milk contains more vitamins B₆, B₉, B_{12. The temperature of fresh milk immediately after milking should be 25-30 °C, if it is significantly higher, then mastitis or another inflammatory process in the body should be suspected in the cow.}