For some kids, milk is delicious beverage, but for other kids, milk is "nightmare". In fact there are some people who have milk allergies. But do you know the actual nutritional content of milk and the benefits of it? And no less important is how many calories in milk. A little history of milk, in ancient times, milk has been used as a staple human food. Man took the milk of animals that have mammary glands, such as cows, horses and sheep. In the Middle East, even fermented milk into cheese by the desert nomads. It is estimated, the milk began to enter to Europe in the 5000 century BC through the Anatolia region.
Dairy animal (usually cows) are also processed into various products such as butter, yogurt, ice cream, cheese, sweetened condensed milk, milk powder and others for human consumption. Today, milk has many functions and benefits. For a productive age, milk helps their growth. Meanwhile, for the elderly, milk helping prop up bones that are not porous.
Calories in milk
If we refer to calorieking site, that take the USDA nutrient database, calories in every 1 cup (8 fl.oz) of
whole milk (3.25% fat) contained 146 calories or equal to 612 kJ. Meanwhile calories in every 1 cup (8 fl.oz) of reduced-fat milk (2% fat), contained 122 calories or equal to 510 kJ. Other sources that you can use as a reference to measure the amount of calories in milk is nutracheck.co.uk, which gives you almost all types of milk with calories content in it as seen on table below.
Milk nutrition facts
Milk naturally contains essential nutrients, such as an assortment of vitamins, protein, calcium, magnesium, phosphorus, and zinc, another opinion added that milk contains minerals and fat. Therefore, everyone is encouraged to drink milk. Now a lot of milk that is packaged in a unique form. The purpose of this to entice people to buy and drink milk. There is also a form of fermented milk.
The composition of milk differs widely among 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 may vary. 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 milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7% minerals and supplies 66 kcal of energy per 100 grams.
Donkey and horse milk have the lowest fat content, while the milk of seals and whales may contain more than 50% fat.
Processed cow's milk was formulated to contain differing amounts of fat during the 1950s. One cup (250 ml) of 2%-fat cow's milk contains 285 mg of calcium, which represents 22% to 29% of the daily recommended intake (DRI) of calcium for an adult. Depending on the age, milk contains 8 grams of protein, and a number of other nutrients (either naturally or through fortification) including Biotin, Iodine, Magnesium, Pantothenic acid, Potassium, Riboflavin, Selenium, Thiamine, Vitamin A, Vitamin B12, Vitamins D and Vitamin K. For more nutritional value of milk, you can see at table below.
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| Milk nutrition taken from wikipedia |
The amount of calcium from milk that is absorbed by the human body is disputed. Calcium from dairy products has a greater bioavailability than calcium from certain vegetables, such as spinach, that contain high levels of calcium-chelating agents, but a similar or lesser bioavailability than calcium from low-oxalate vegetables such as kale, broccoli, or other vegetables in the Brassica genus.
Terms of qualified milk
While still inside the mammary gland, milk declared sterile. However, when it is exposed to air, milk is not guaranteed to still sterile. The terms of qualified milk include many factors, such as color, taste, odor, specific gravity, viscosity, freezing point, boiling point, and acidity.The color of milk depends on several factors such as the type of livestock and feed. Normal milk color usually ranges from bluish white to golden yellow. White color is the result of light dispersion of droplets of fat, protein, and minerals in the milk. Beta carotene is fat soluble and created the color yellow, whereas if the fat content in milk is taken, the blue color will appear.
Milk tasted slightly sweet and salty (savory) are due to the sugar content of lactose and mineral salts in the milk. Flavored milk itself is easy to change when exposed to certain objects, such as dairy cattle feed, animal enzymes work in the body, even a container that holds the milk produced later. Generally milk smells delicious, but also very easy to change when exposed to the factors above.
Milk recommended consumption
The U.S. federal government document Dietary Guidelines for Americans, 2010 recommends consumption of 3 glasses of fat-free or low-fat milk for
adults and children 9 and older (less for younger children). This
recommendation is disputed by some health researchers who call for more
study of the issue, given that there are other sources for calcium and vitamin D. The
researchers also claim that the recommendations have been unduly
influenced by the American dairy industry, and that whole milk may be
better for health due to its increased ability to satiate hunger.
