Essay on Milk

The milk contains all the food, including protein, fat, sugar, and other nutrients, a young mammal requires for a long period of time. Milk comes from sheep, cows, and goats. Milk is good for us because we grow up healty and have a strong body, we have sharp teeth and have energy. Everybody needs milk example: babies, toddlers, sick people, children, elderly and old people.

In various parts of the world, goats, reindeer, donkeys, yaks, water buffalo, and sheep are domesticated and milked. In most countries, however, dairy cows provide milk.

Milk and milk products are drunk and eaten in many forms, including buttermilk, cheese, yoghurt, and butter. Milk can be reduced to powder, concentrated in a thick liquid, and used in cooking. Fresh milk sours quickly, but, when changed into forms such as cheeses, it can be kept for a long time. People consume milk in fresh, dried, and condensed forms.

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Fermented-milk products, such as buttermilk, sour cream, and yoghurt, are also available. Milk is used to make food products such as butter, cheese,and ice cream. Under normal conditions, the milk of mammals is the only food necessary for the health and growth of that mammal’s young for certain period after birth. Cow’s milk can be substituted for human milk in feeding babies only if the proportions of water and sugar to other components are increased. Milk is composed largely of water; cow’s milk, for example, is approximately 87 per cent water by volume. The main nutrients, food elements are: proteins, the principal proteins in milk are casein and albumin. They contain all the essenial amino acid for building tissues, blood and hormone substances. Casein is found only in milk and gives milk its whiteness.

Carrbohydrates, the fat of the milk is called butterfat, or milkfat, and is the part of milk from which butter is made. It is an important source of energy and rich in vitamin A. Minerals, milk are one of the best natural sources of calcium and phosphorus.Its other minerals include iron, copper, sodium, potassium, magnesium, sulfur and iodine. Vitamins, milk contains all the known vitamins, but only four-riboflavin, vitamin B2, thiamine, vitamin B1, niacin and vitamin A in significant amounts. Milk is an excellent source of ribonflavin; it contains only a little less than does an equal amount, by weight, of lean meat. Microorganisms that Disease-causing organisms present in the cow can be passed on to the milk.

Contamination can occur when the milk is obtained, stored, or transported. Milk is pasteurised to kill and prevent growth of microorganisms. Milk products: Raw milk is natural, fluid milk. Pasteurised Milk is milk that has been heated to 63 Degrees.

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