![]() ![]() The casein content of cow milk varies between breeds and cheese makers often use milk from breeds with a higher κ-casein content in their milk. In addition, the type of caseins that predominate in the two milks also differs, human milk containing more β-casein, which is more susceptible to peptic hydrolysis than αS-casein, particularly αs1-casein, which predominates in cow milk. Caseins can form leathery curds in the stomach and be difficult to digest. Caseins comprise nearly 80% of the protein in cow milk but less than 40% in human milk. Human milk does not contain β-lacto globulin, one of the main proteins associated with cow milk allergy. Cow and human milks differ in the amounts of various proteins. Cow milk contains more protein than human milk, but human milk contains more lactose, resulting in comparable energy contents. Casein is the main protein constituent of milk. Lactose also provides a ready source of energy for the neonate providing 30 percent of the energy in bovine milk, nearly 40 percent in human milk and 53–66 percent in equine milks. The main carbohydrate is lactose, which is involved in the intestinal absorption of calcium, magnesium and phosphorus, and the utilization of vitamin D. Water is the main component in all milks, ranging from an average of 68 percent in reindeer milk to 91 percent in donkey milk. Milk is contributing on average 134 kcal of energy/capita per day, 8 g of protein/capita per day and 7.3 g of fat/capita per day. Also, milk and milk products are main constituents of the daily diet, especially for vulnerable groups such as infants, school age children and old age. ![]() It is considered as a nearly complete food since it is a major source of dietary energy, protein, fat and major minerals. Recent studies have revealed using milk and its products importance in disease reduction and osteoporosis prevention. ![]() Milk and its products provide calcium and phosphorous and have role in human health. ![]() Milk can be considered a source of macro- and micronutrients, and also contains a number of active compounds that play a significant role in both nutrition and health protection. Production and consumption of cow milk is the largest throughout the world ). Introduction Milk is one of the essential products in the human diet, rich in nutritive components. Therefore, quality control of consumer milks always is needed and is effective on community health.ġ. Milk composition depends on cow diets by the reason unequal seasonal feed in Iranian grazieries. The results show a reserved relationship between winter milk casein and fat. Also spring milk fat weight had positive correlation with and Zea Myse (ZM) and Hordeum (H) (P<0.01). Negative correlation between milk casein and fat in winter and positive correlations between spring milk ash weight and concentrate. Statistical analysis showed close and strong negative and positive correlations between studied milk parameters and consumed feed composition in grazieries. 130.1 in Autumn and 23 in Spring were maximum and minimum gr/lit milk fat weight respectively in studied milk samples. The highest and lowest casein levels were 123.5 and 55 gr/lit in Autumn and Spring respectively. Maximum and minimum milk ash weights were 37 in spring and 2 gr/lit in Autumn respectively. Results showed the most feed composition materials were Zea Myse, Medicago, Hordeum, Soya, Food complement and NaCl. Also ash, casein and fat weight (gr/lit) of obtained milk samples from these grazieries were seasonally measured. In this study used feed composition were examined in ten traditional and industrial grazieries in Markazi Province, Iran in the years 20. There are close relationship between grazieries feed composition, milk products quality and community health level. Also milk contains a few pigment, enzymes, vitamins, phospholipids and gas. Milk mainly composed of water, proteins (casein), sugar (lactose), fat and minerals (calcium and phosphorus). ![]()
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