Milk is a food product and it is very important. It is almost complete, a perfect food and contains most of the nearby principles of a balanced diet, necessary for the human body. Thus, it is the closest approach to good food. It forms the only diet for children aged one year or so. It is the best source of calcium in the diet for both on account, the quality and valuable biological value for the body.
Carbohydrates in milk is lactose or milk sugar milk (4-5%). Human milk contains lactose greater than cow’s milk. Fats comprise from 3.5% to 4% of fats in emulsified form. Milk fat is a good source of vitamins A and D, when the milk is left to stand for sometime, the fat rises to the surface, as a cream, chemically, milk fat is composed of some of the essential fatty acids.
It also contains all the vitamins, except for vitamin E in the summer, grass fed cows produce milk containing high amounts of vitamins B, C and D. However, in winter, the amount of vitamins A and D in milk is significantly reduced, phosphate, calcium chloride, potassium and sodium are all the components of milk.
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