Nutritional Values ​​of Milk – Table

Table what are the nutritional values ​​of milk

It consists of water, proteins of high biological value, lipids and carbohydrate (lactose) and also by vitamins and minerals. See table of nutritional values ​​for milk. The main minerals found in milk are calcium and phosphorus and the vitamins considered sources are: vitamin A, cobalamin (B12), riboflavin (B2), vitamin D, being deficient in vitamin C and other B vitamins. Vitamins are essential micronutrients which contribute to the normal development and maintenance of homeostasis. Composition. It consists of water, proteins of high biological value, lipids and carbohydrate (lactose) and also by vitamins and minerals. The main minerals found in milk are calcium and phosphorus and the vitamins considered sources are: vitamin A, cobalamin (B12), riboflavin (B2), vitamin D, being deficient in vitamin C and other B vitamins. Vitamins are essential micronutrients which contribute to the normal development and maintenance of homeostasis. According to Mysteryaround, influence of thermal treatments on the nutritional quality of milk. The purpose of the heat treatment applied to milk is to make them safe and durable by eliminating microorganisms that cause disease or deteriorating foods, thus eliminating health risks to the consumer and preventing or delaying the appearance of undesirable changes in the product. Very little is found in the literature on the losses that occurred during the processing of foods, especially dairy products. The nutritive value of the milk can be interfered by heat treatments. The less drastic the combination of time and temperature, the lower the damage. The heat treatment on the constituents of milk. Carbohydrates: During the UAT processing changes occur in the structure of milk carbohydrates. Lactulose formation is a residue of fructose and one of galactose in larger amounts than occurs in pasteurized milk. This new carbohydrate is considered a bifidogenic factor, and this fact may represent a benefit for the maintenance of a desirable microbiota in the human intestine, since its presence would stimulate the development of bifidobacteria. Vitamins. UAT processing begins with a pre-heating and de-aeration of the milk, as the presence of oxygen can compromise the viability of some nutrients, especially vitamins, then direct or indirect heating in equipment conventional. According to the heat treatment system some vitamins are lost more and others are lost less.

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