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All about milk!
- Milk is the liquid from the mammary glands of female mammals. It is used
to nourish the young for a period of time beginning immediately after birth.
- The milk of domesticated animals is a food source for humans.
- In Western countries, we mostly drink milk from our friend, the cow.
- Milk is an emulsion (a suspension of small particles of one liquid in another
where the two liquids do not mix) of fat and protein in water, along with
dissolved sugars (carbohydrates), minerals, and vitamins.
- Milk changes into a soft curd in the stomach, for smooth digestion.
- Milk protein contains all essential amino acids for building proteins.
- Milk contains enough calcium and phosphorus for normal development of the
skeleton.
- Keeping milk to just above its freezing point keeps it fresh longer.
- Many countries require milk to be pasteurized.
- Unopened, refrigerated pasteurized milk will remain fresh for about 14 days.
- Whole milk contains about 4 percent fat. Low-fat milk contains 1 or 2 percent
fat. Skim milk has less than 1/2 percent fat.
- Most milk sold is homogenized. This
means the milk has been forced through small openings under pressure as a
way to distribute the fat evenly throughout the milk.
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