Cow Milk

Milk that is drink by us is originally from animals that the milk be processed first. The common source is from cow or milk breast to produce human milk. There are two distinct types of milk consumption: a natural source of nutrition for all infant mammals; and a food product for humans of all ages derived from other animals.

Especially for human baby is better sucked a milk from mothers breast, because there are different contain on mother breast milk. In almost all mammals, milk is fed to infants through breastfeeding, either directly or, for humans, by expressing the milk to be stored and consumed later. Some cultures, historically or currently, continue to use breast milk to feed their children until they are 7 years old.

The Biggest Milk Consumer in The World

Cow milk has been processed into dairy products such as cream, butter, yogurt, kefir, ice cream, and especially the more durable and easily transportable product, cheese. Industrial science has brought us casein, whey protein, lactose, condensed milk, powdered milk, skim milk and many other food-additive and industrial products.

The most milk consumers are listed as below:

• Finland
• Sweden
• Ireland
• Netherlands
• Norway
• Spain
• Switzerland
• United Kingdom
• Australia
• Canada

Most human can’t full give suck to their baby after gave bird until the baby reach 2 years old. For adding the baby’s need of milk human add cow milk. Actually the baby have a limited tolerant to lactose sugar that contains on cow milk. The enzyme needed to digest lactose, lactase, reaches its highest levels in the small intestines after birth and then begins a slow decline unless milk is consumed regularly. On the other hand, those groups that do continue to tolerate milk often have exercised great creativity in using the milk of domesticated ungulates, not only of cows, but also sheep, goats, yaks, water buffalo, horses, and camels.

Less Calcium Causing Cancer

Calcium contains a lot in many foods like in sea food, skim milk and cheese and other food processed. Some people should be dieted from this food so they make risk on having cancer that is caused by lessen of calcium contains.

The amount of calcium and vitamin D in the diet appears to have little or no impact on the risk of prostate cancer, but the consumption of low-fat or nonfat milk may increase the risk of the malignancy, according to the results of two studies published in the American Journal of Epidemiology.

Dietary calcium and dairy products have been thought to increase the risk of prostate cancer by affecting vitamin D metabolism. Data from several prospective studies have supported an association, but many other studies have failed to establish a link.

In an overall analysis of food groups, the consumption of dairy products and milk were not associated with prostate cancer risk, the authors found. Further analysis, however, suggested that low-fat or nonfat milk did increase the risk of localized tumors or non-aggressive tumors, while whole milk decreased this risk.

The rationale for the linkage is not given in the report. Indeed, unless there’s something in the extraction process that alters the chemical makeup of the milk, it’s hard to imagine why removing milkfat would increase the risk of prostate cancer.

Of course, risks don’t occur in a vacuum. Presumably, switching to whole milk would increase one’s risk of high cholesterol, heart disease, and other health problems. The comparative odds would therefore be instructive in this situation.

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.