Cow milk: fat, benefit and harm

No need to convince anyone that milk is a valuable product for health. It contains in a balanced form all the nutrients. The most useful is goat's milk. In 100 g of this product contains 3.2 g of protein and 3.6 g of fat. About the same parameters and has cow's milk. Its fat content is somewhat higher, and its nutritional value is 64.4 kcal. The most gentle figure is the milk of the mare. The protein in it is only 2.1 grams, and the fats even less - 1.9 g. But a lot of milk sugar - 5.8 g. The highest content of protein and fat is sheep milk (5.6 and 7.8 g respectively ). But in this article we will only talk about cow's milk. What is its fat content in the whole product, cream and fermented derivatives? Let's understand.

What is the fat content of cow's milk?

Lactose has beneficial biological properties. It contains a protein-lecithin complex and arachidonic acid, which play an important role in our metabolism. These fat balls after a while after milking go up. This is how the cream is formed. At the bottom of the pail is the expressed milk. It is already fat-free, because it gave some of it to the cream. It is clear that such a product is desirable for people who are dieters. But what happens to the milk further? It is pasteurized, sterilized, dried to a powder, and then diluted with water, enriched with all sorts of vitamins. And they also make melted, ion-exchange, condensed. Not to mention lactic acid products. It is quite logical that cow's milk fat has different. It depends on what processing the product went through.

Benefits of Cow Milk

In this food product are all known to science vitamins. As for the minerals, the most important for health are the salts of phosphorus and calcium. They are necessary for strengthening bones, and also strengthen memory. Lactose, or milk sugar, is absorbed by the stomach more slowly than others. But in most people, it does not cause excessive intestinal fermentation. On the contrary, lactic acid bacteria prevent the development of putrefactive processes in the intestine. Therefore, cow's milk, the fat content of which varies from one to six percent, is useful in any form. But there are people who do not tolerate this product since their birth.

Harm of cow's milk

In this world, each barrel of honey has its own fly in the ointment. In the case of milk, the problem is a possible bacterial contamination. Therefore, the crude product should be boiled. But then the milk is deprived of most of its valuable properties. There are also people who, from birth in the stomach, lack an enzyme responsible for the assimilation of lactose. Fortunately, the modern food industry produces special milk for them. Breastfed babies do not always tolerate normal excommunication from the maternal breast. Then, cow milk, the fat content of which remains unchanged, is replaced by ionic milk. It is obtained synthetically by replacing calcium with an equal amount of potassium and sodium, as well as enriching with vitamins C and B. There is also special milk for patients suffering from protein deficiency. Its fat content remains standard - 2.5 percent. But the protein content is artificially increased. And, finally, milk (and also derived from it food) for slimming. Here everything is simple. The milk is poured into a special crockery - separator. After that, the cream is removed and the skimmed milk is sterilized (boiled at 150 ° C) or pasteurized (kept at 75 ° C for thirty seconds and then quickly cooled to 8 ° C).

What affects the fat content of the product?

We have already determined that manipulation with whole milk can both reduce and increase its nutritional properties. If the package with the product indicates 10%, then this is cream. The fat content of cow milk is 6 units, normalized and restored - 3.2. On a package with a raw product that has only been mechanically cleaned, it counts from 2 to 2.5%. A fat-free product may even have 0.1%. But this indicator even without human intervention can change. To determine it, use a special device - a lactometer.

What affects the fat content of cow's milk?

In addition to manipulation with milk, the percentage of lactose depends on many factors. The main one is a breed of cows. Breeders-cattle breeders specially deduce boron milk or meat. Especially valuable are the Jersey breed and facings. Such cows give milk of five to six percent fat content. The age of the animal also matters. Between the amount of milking and the fat content of milk, a feedback is traced. The more liters a cow gives, the more dense the product. The lactation period also has an effect on fat content. After calving the milk is liquid, and then it becomes thicker. Of course, feed plays a primary role. Old hay, fragrant otava, mossy grass by the wayside or clover from the water meadows naturally affect the quality and fat content of the product. In this connection, the time for milking matters. The most fat - day milk, and liquid - morning.