Milk & millk products;

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ABHISHEK

GOYAL



MILK



Constituent Percentage

Water 85-87%

Fat 4.0-6.5

Protein 3.4-3.8

Lactose 4.5-5.0

Ash 0.70

Composition

Milk is an almost ideal food.

It has high nutritive value.Protein- body building

Minerals- bone forming

Vitamins- health giving

Lactose- energy giving

Nutritive Value



ne g ass o m prov es t e o ow ng

% of an adult daily recommended value:

The whole full cream milk contains 4% fat.Vitamin D=25%, necessary to promoteabsortion of calcium and other minerals.Riboflavin=24%, It helps to convert food intoenergy.Phosphorous=20%, helps to generate energy in body cells, strengthen bones.Protein=16%, needed to build and repair body

muscles.The milk contains about 80 percent whey and20 percent casein, the two high quality proteins.



- Whey is a fast protein which is quickly Broken down into amino acids and absorbedinto the bloodstream. Therefore it is very good to consume after a workout.- Casein provides to the body a slow supply of protein for a longer period of time, as it

is digested more slowly.Vitamin B-12=13%, needed to build red bloodcells that carry oxygen.Potassium=11%, for maintaining normal

blood pressure.Niacin=10%, needed for normal functioningof enzymes and metabolism of fatty acidsCalcium=30%, Calcium is required to build

and maintain bone mass.



FlavoredMilk

TonedMilk

DoubleToned Milk

Skim Milk

Vitaminized milk

Soy milk

OTHER TYPES OF MILK




Water 45-68%

Fat 25-60%

Protein 1.5-2.5Lactose 2.5-3.5

Ash 0.37-0.57

Cream is rich in energy giving fatand fat soluble vitamins A,D,E andK the contents of which depend

upon fat level

Composition

Nutritive Value



Constituent PercentageButter fat 80.2

Moisture 16.3

Salt 2.5

Curd 1.0Butter is rich in the most easily absorbable form of Vitamin A necessary for thyroid and adrenal health.Contains lauric acid, important in treating fungal

infections and candida .Contains lecithin, essential for cholesterolmetabolism.Contains anti-oxidants that protect against freeradical damage.

Has anti-oxidants that protect against weakening

Composition

Nutritive Value



Constituent PercentageButter fat 99.5-99.8

Moisture 0.1-03

Acidity(oleic) 0.2-0.5

Peroxide value 0.0-0.1Ash 0.70

Ghee and Makkhan are contains vitamins A,D and E . It stimulates the secretion of stomach acids to help with digestion.It is the richest source of milk fat and

rich

Composition

Nutritive Value




Water 85-87%

Fat 4.0-6.5

Protein 3.4-3.8

Lactose 4.5-5.0

Ash 0.70

Excellent source of milkproteinRich source of calcium andphosphorousSource of fat soluble vitamin

Concentrated form of energy

Composition

Nutritive Value



Constituent PercentageWater 90 %

Fat 2.00%

Protein 3.00 %

Lactose 5.0 %

Buttermilk is lower in fat than regular milk. It contains potassium, vitamin B12, calcium,and

riboflavin as well as a good source of phosphorus.T

he protein of butter milk is more easily digestiblethan milk protein.Those with digestive problems are often advised todrink buttermilk

rather than milk, as it is more quickly digested.

Composition

Nutritive Value



Paneer is a good source of calcium, which in lateryears helps prevent osteoporosis.It provides 25% of the calcium in the food supply.

- Paneer in moderation, is associated with lowerbody weight as well as reduced risk of developinginsulin resistance syndrome.- Paneer is a good source of protein and it reducescancer risk.

- According to Ayurveda Paneer is health food and it

Protein - 18.3 gmsFat - 20.8 gmsMinerals - 2.6 gmsCarbohydrates - 1.2 gmsEnergy - 265 kcalCalcium - 208 mgs

Phosphorous - 138 mg

Composition

Nutritive Value



Constituent PercentageMilk fat 10-12%

SNF 10-11%

Sugar 13-15%

Stabilizer andemulsifier

0.30-0.50

Total Solids 35-37%

Ice cream and similar products are inherently good

sources of nutrition.Ice creams are a excelle t source of utrie ts,i cludi g calcium, protei , potassium, phosphorus, a dvitami s A a d D.They are good carriers of value-added i gredie ts

i cludi g

Composition

Nutritive Value

Milk & millk products;

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