What is cow's milk, nutritional value and composition. Benefits and harms when consumed. Recipes based on this product and interesting facts about it.
Cow's milk is a nutritious fluid produced by the mammary glands of a cow, a large mammal, or a female domestic bull. The domestication and distribution of animals began in the Neolithic era, even then the product played a significant role in the life of the tribes who chose a sedentary lifestyle. The drink is white or yellowish, of medium thickness, sweetish taste, homogeneous consistency. The main characteristics of the product depend on the health and nutrition of the animal and the milking period. If unfavorable storage conditions are created, curdling is possible - stratification into whey and curd grains.
Composition and calorie content of cow's milk
The drink contains so many useful substances that it can be considered medicinal. It was not for nothing that the peasants in Russian villages called the cow "mother, wet nurse and drinker."
The calorie content of cow's milk is 65 kcal per 100 g, of which:
- Proteins - 3.2 g;
- Fat - 3.6 g;
- Carbohydrates - 4.8 g;
- Ash - 0.7 g;
- Water - 87.3 g.
Vitamins per 100 g:
- Vitamin A - 30 mcg;
- Retinol - 0.03 mg;
- Beta Carotene - 0.02 mg;
- Vitamin B1, thiamine - 0.04 mg;
- Vitamin B2, riboflavin - 0.15 mg;
- Vitamin B4, choline - 23.6 mg;
- Vitamin B5, pantothenic acid - 0.38 mg;
- Vitamin B6, pyridoxine - 0.05 mg;
- Vitamin B9, folate - 5 mcg;
- Vitamin B12, cobalamin - 0.4 μg;
- Vitamin C, ascorbic acid - 1.5 mg;
- Vitamin D, calciferol - 0.05 μg;
- Vitamin E, alpha tocopherol - 0.09 mg;
- Vitamin H, biotin - 3.2 μg;
- Vitamin PP - 1.23 mg;
- Niacin - 0.1 mg
Macronutrients per 100 g:
- Potassium, K - 146 mg;
- Calcium, Ca - 120 mg;
- Magnesium, Mg - 14 mg;
- Sodium, Na - 50 mg;
- Sulfur, S - 29 mg;
- Phosphorus, P - 90 mg;
- Chlorine, Cl - 110 mg.
Microelements per 100 g:
- Aluminum, Al - 50 μg;
- Iron, Fe - 0.067 mg;
- Iodine, I 9 mcg - 150 mcg;
- Cobalt, Co - 0.8 μg;
- Manganese, Mn - 0.006 mg;
- Copper, Cu - 12 μg;
- Molybdenum, Mo - 5 μg;
- Tin, Sn - 13 μg;
- Selenium, Se - 2 μg;
- Strontium, Sr - 17 μg;
- Fluorine, F - 20 μg;
- Chromium, Cr - 2 μg;
- Zinc, Zn - 0.4 mg.
Digestible carbohydrates per 100 g:
- Galactose - 0.016 g;
- Glucose (dextrose) - 0.02 g;
- Lactose - 4.8 g.
Essential amino acids - 1.385 g per 100 g, most of all in cow's milk:
- Valina - 0.191 g;
- Isoleucine - 0.189 g;
- Leucine - 0.283 g;
- Lysine - 0.261 g;
- Threonine - 0.153 g;
- Phenylalanine - 0.175 g.
Replaceable amino acids - 1.759 g per 100 g, the properties are determined by:
- Aspartic - 0.219 g;
- Glutamic - 0.509 g;
- Proline - 0.278 g;
- Serine - 0.186 g;
- Tyrosine - 0.184 g.
Cholesterol in cow's milk - 10 mg per 100 g.
Saturated fatty acids per 100 g:
- Oil - 0.11 g;
- Nylon - 0.08 g;
- Caprylic - 0.04 g;
- Capric - 0.09 g;
- Lauric - 0.1 g;
- Myristic - 0.51 g;
- Palmitic - 0.64 g;
- Margarine - 0.02 g;
- Stearic - 0.35 g;
- Arachidic - 0.04 g.
Monounsaturated fatty acids per 100 g:
- Myristoleic - 0.05 g;
- Palmitoleic - 0.09 g;
- Oleic (omega-9) - 0.78 g.
Polyunsaturated fatty acids per 100 g:
- Linoleic acid - 0.09 g;
- Linolenic - 0.03 g;
- Arachidonic - 0.09 g.
The benefits and harms of cow's milk are determined by toxic compounds, the amount of which depends on the conditions in which the animal is kept. These are radionuclides - mercury, arsenic, lead and heavy metal salts that accumulate in the feed; detergents and disinfectants used to treat the udder and dishes; antibiotics and medications used to treat the animal; bacteria; hormones, among which estrogen prevails.
The quality of cow's milk is determined by the following parameters:
| Index | Meaning |
| Acidity | pH = 6, 68 |
| Redox potential | E = 0.25-0.35 V |
| Bactericidal properties | Depend on the content of enzymes, leukocytes and immunoglobulins and refrigeration, last 24-48 hours |
| Density | Not lower than 1.027 g / cm3 |
| Viscosity | Depends on the fat content and heating temperature and is 0, 0018 Pa * s |
There are other parameters: surface tension, depending on the processing mode and temperature, electrical conductivity - the ability to conduct electricity. All these indicators are taken into account at dairies in order to obtain a quality product.
Useful properties of cow's milk
The medicinal properties of the drink allow it to be introduced into the diet of patients recovering from serious illnesses and used as a medicine.
The benefits of cow's milk
- Improves the condition of the mucous membrane of the digestive organs, increases the number of lactobacilli in the small intestine, creates favorable conditions for life. Reduces the acidity of gastric contents, reduces the frequency of heartburn, prevents the development of gastritis and peptic ulcer disease.
- Source of calcium. Improves the condition of bones and elasticity of blood vessels, reduces the likelihood of cardiovascular diseases, and stops osteoporosis.
- Accelerates the growth of children, prevents rickets.
- Stabilizes the work of the myocardium.
- Helps to restore the activity of the central nervous system, normalizes mental reactions.
- Restores healthy sleep. Traditional medicine recommends drinking a glass of warm milk with a teaspoon of honey before going to bed every day.
- Replenishes energy reserves.
- Helps control weight. If you enter into the diet instead of any of the products, the body fat is not deposited.
- Improves the assimilation of nutrients by the body at the same time.
- Possesses antimicrobial action.
- Helps shape the muscles of athletes.
- It has a mild diuretic effect.
- Reduces the frequency of migraine attacks. Milk-egg mixture has an analgesic effect.
- Lowers blood pressure.
- It has anti-inflammatory and antioxidant properties.
During pregnancy, cow's milk helps the female body to maintain water and electrolyte balance, replenishes the reserve of calcium and potassium necessary for the formation of the skeletal system and the neural tube of the fetus, does not allow calculus to be deposited in the kidneys.
The beneficial properties of cow's milk can be assessed when applied externally. In cosmetology, masks with this ingredient have a rejuvenating effect, stop the development of acne, stop the vital activity of the fungal flora - Candida.
Egyptian Queen Cleopatra took milk baths and conquered everyone with the beauty of her skin. Of course, modern women are unlikely to be able to afford a bath from milk alone, but official research has proven that 3 liters per bath can eliminate excess pigmentation and restore softness to the body.
Contraindications and harm of cow's milk
Many adults have a history of intolerance to this product. The number of beneficial bacteria that aid absorption decreases with age.
Cow's milk harm can cause:
- With lactase deficiency;
- In case of polyvalent allergy, the body can produce milk antigen "A", in this case, the transition to fermented milk drinks with the same initial raw material allows preventing the release of histamine.
If abused, the drink increases the risk of developing atherosclerosis and causes digestive upset.
The composition contains hormones, especially in fresh milk. This can lead to a delay in the sexual development of boys and the acceleration of the formation of the body of girls - to provoke an early onset of menstruation.
In order to neutralize the harmful effects of the product on the human body, preference should be given to pasteurized cow's milk, which has undergone preliminary preparation. Excess hormones are removed from the drink, cleansed of harmful bacteria, antibiotics and metal salts. Pasteurized milk contains fewer nutrients, but is easier to tolerate than fresh milk.
Cow's milk recipes and drinks
The product is widely used in the food and cooking industries. It is introduced into the dough, used as a raw material for the manufacture of fermented milk products, desserts and delicacies.
Recipes with cow's milk for various dishes:
- Porridge … The most common dish. In this recipe, rice is taken as an ingredient. The groats are washed until dust and husks are removed. Pour in water - 2 fingers above the surface of the rice, put it on low heat until the liquid has almost boiled away. It is advisable to stir to avoid burning. Pour milk into a saucepan and boil until thick. Pour in salt and sugar. Before serving, add a piece of butter to each plate.
- Mushroom soup … Cut 0.5 kg of mushrooms into slices, finely chop 2 cloves of garlic and a small onion. In a frying pan, in butter, fry the onion and garlic, and then the mushrooms separately. All products are placed in an enamel pan, pour 0.5-0.7 liters of milk, cook for 3 minutes over low heat. Turn off, bring to a homogeneous consistency with an immersion blender, pour into plates and sprinkle each portion with grated Parmesan. It is recommended to eat with croutons.
- Custard for desserts … Beat 2 eggs with a glass of sugar, add 2 tbsp. l. sifted flour, brought to a homogeneous consistency. Put a dish with 2 glasses of milk on the fire, heat to bubbles. A third is carefully poured into the sugar mixture, stirring constantly, and then everything is again poured into the pan. Boil the cream until thick.
Cow's milk drinks:
- Kissel … They put the milk on fire, pouring out a small amount - a few tablespoons. Starch is diluted in cool milk. When the contents of the pan heats up to the first bubbles, add 1-2 tbsp to it, stirring constantly. l. sugar, a little vanillin and diluted starch. Let it boil and remove from heat.
- Banana cocktail … Ripe banana, 50 g of ice cream are placed in the blender bowl and 0.25 liters of pasteurized milk are poured. Mix at high speed for 2-3 minutes. Consumed immediately after preparation.
Interesting facts about cow's milk
This product is the best selling product in the world. Over the past 20 years, a theory has emerged that it is harmful to infants, regardless of health status. But it's hard to count how many generations of babies have grown up with diluted cow's milk.
On average, each cow produces 10 to 22 liters of milk per day. Up to 400 million liters are poured per year. Manually a person can milk 3-6 animals per hour, and with the help of a milking machine - up to 100!
The ability to assimilate lactose in adults was formed by genetic mutations "only" 10 million years ago, and humans appeared much earlier. Milk protein intolerance can be considered an atavism.
Due to its antioxidant properties, the product is widely used for intoxication. That is why it was given to workers in hazardous industries.
The cleansing properties of the drink can be used in the household. For example, it can help remove engine oil stains from clothing and darkening from gold items.
Currently, consumers are offered the following types of milk:
- Paired … Can only be purchased in the village. Pre-sale preparation includes filtering and sometimes cooling. Even foam may remain on the surface. Contains a complex of ingredients - useful for the body and not so much.
- Whole … An absolutely natural product, filtered with a special gauze pocket after a short settling and cooling. Allows to remove a large amount of harmful substances.
- Pasteurized … Heat treatment is carried out by heating. The temperature depends on the production conditions. Possible modes: 97-98 ° С for a few seconds, 90 ° С - 50-55 seconds, 65 ° С - 40 minutes. This stops the vital activity of microorganisms, including Koch's sticks and pathogens of brucellosis, which are contained in the drink, and allows you to keep all the nutrients unchanged.
- Ultra-pasteurized … The heat treatment is short-term - less than 3 seconds, but since the heating is carried out up to 150 ° C, the ingredients for which the drink is valued practically all disintegrate. This product can be stored in cardboard tetra packs for 6 weeks without a refrigerator. The taste of dishes in which such milk is introduced is preserved.
- Boiled … In this way, harmful microorganisms are neutralized at home. The benefits of the product are halved.
- Refurbished … You should not expect to improve your health if you have purchased a package of such a drink. The raw material for its manufacture is milk powder. The nutritional and nutritional value is low, and sugar, starch, various flours and even chalk are added to recreate the original taste.
- Hydrolyzed … Already by the manufacturing method, it becomes clear that the resulting product has little resemblance to the original product. Natural milk is diluted with tap water in a ratio of 1: 2, acidity is artificially set, hydrolysis with pancreatin (pancreatic enzyme) is carried out, filtered and sterilized. Powdered milk can also be used as a raw material.
What to cook from cow's milk - watch the video:
When purchasing a product directly from the manufacturer - from a farmer, it is advisable to attend milking at least once. If all sanitary and hygienic measures are followed, milk is filtered, you can safely negotiate with the owner and buy milk all year round.
