Friday, September 1, 2017

Skim Milk

General milk normally produce from sucking of cow. But now many other kind of milk that is created from many kind of beans. A white liquid secreted by the mammary glands of female cows, goats, sheep, and other mammals, milk is a highly nutritious substance that is widely consumed both in it natural form and in such dairy product as Butter and Cheese.

Nutrition Content

When it arrives at the processing plant, milk may contain up to 4 % milk fat, which is suspended as minute globules in the serum, or skim milk, fraction. Because these globules weight less than the serum, they gradually rice and form a top layer of cream. In addition to its fat, milk consist of several nutritionally important proteins, including casein; the unique milk sugar; lactose; calcium; phosphorous; salts; and vitamins; principally A and D.

Lactose comprises about 5% of milk. A carbohydrate, it is the sweetener of milk and is a major source of energy. Most infants readily digest lactose, but with increasing age persons of Asian and African descent often lose much their ability to synthesize lactose, a lactose splitting enzyme, and are thus unable to digest milk without becoming physically uncomfortable. In the manufacture of cultured buttermilk, yogurt, sour cream, and other fermented milk products, the lactose; such product are more readily digested by many people than is whole milk.

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