Nutritional value of milk components

Milk is a complete nutrient and therefore it has been mentioned as a medicine in most ancient writings and ancient medicine in the treatment of some diseases. The major constituents of milk are water, fat, protein, lactose, vitamins and minerals.

Milk sugar (Lactose)

Sugars or carbohydrates form the sources of energy in food. Like other sugars, lactose is not obese and is not harmful to diabetic patients.

The lactose digestive enzyme is called lactase, which is made in the human body just like other mammalian animals. Lactase production in the body is high after birth, but decreases after breastfeeding, and if milk is eliminated from the daily diet, the enzyme stops working. Milk intolerance in people, especially adults, which causes gastrointestinal disorders such as bloating, heartburn and diarrhea. It is due to the lack of lactase in the body. In people suffering from lactose intolerance, milk lactose is not digested in the small intestine and enters the large intestine and, because of its fermentation by the intestinal bacteria, causes bloating, diarrhea and diarrhea in humans.

Important Note: By gradually consuming milk, the lactase enzyme is rebuilt in the body and the lactose intolerance is eliminated. The best alternative for those who cannot breastfeed because of lactose intolerance is to use low-fat lactose or fermented products, especially yogurt.

Milk fat

Easy-to-digest milk fat. It has a major role in energy production. Other things, including sugars and protein substances, cannot be as energy-efficient as fat. The energy from fat is about twice as much as sugar or protein. In addition to being energy-efficient, milk fat is high in nutritional value due to its fat-soluble vitamins such as A and D.

Some research has shown that consuming whole milk may not be the source of excess fat in the blood. Rather, they attribute the disease to hyperlipidemia caused by the consumption of other forms of fat, such as the types of vegetable hydrogenated fats, and impaired metabolism of these types of fats.

Milk Protein

Protein materials after water make up the bulk of soft found and 2% weightless. Proteins are responsible for building, maintaining and repairing body tissues and should always be used in the diet as needed. The protein that carries food to the human body is broken down into simpler compounds in the digestive system and the liver and absorbed by cells.

Proteins are large molecules made up of smaller units called amino acids. So far, 5 amino acids are known, of which 2 are present in milk. From the nutritional science point of view, the 20 amino acids of the 20-part set are essential amino acids that the human body cannot produce and must be provided with food. Milk contains all the essential amino acids.

Most of the body’s most important and complex chemical reactions are carried out by a group of proteins called enzymes and hormones. Milk and its products are a great source of all the protein they need. In the US, Canada, and Western Europe, 5 to 5 percent of the protein needed by the body comes from milk.

Complications of protein deficiency are mainly known as malnutrition, and its important symptoms can be overweight, abdominal enlargement, and poor body growth. In parts of Africa where people are suffering from protein deficiency, these effects are well evident in children.


Vitamins are organic substances with complex constituents that are scarce in animals and plants. Vitamins play a major role in the natural processes of life.

Milk contains important vitamins needed by the body, including vitamins C, D, A, B2, B1 and B12 and is a nutrient-rich source of nutrition to meet the body’s needs.

Vitamin C (ascorbic acid)

Vitamin C is a water-soluble vitamin and has a major role in the formation of teeth and bone formation. This vitamin strengthens the body against infectious diseases and is effective in metabolizing amino acids. It is recommended to take 2 mg daily. The amount of vitamin C in fresh milk is 2.5 to 5 mg and its decrease in pasteurized milk produced by HTST (high heat, short time).

Complications of vitamin C deficiency include lethargy, gum infection, and decreased body resistance to infectious diseases.

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