Food and Nutritive Value of Milk

Milk is considered as SAMPURNA AHAAR (complete food) i.e. milk is considered the best, ideal and near complete food by virtue of possessing almost all the essential nutritional factors in optimum proportion, viz. fat, protein, sugar, minerals and vitamins.

If, Milk is not handled properly, it can serve as a potential vehicle for transmission of many diseases like tuberculosis (TB), brucellosis, diphtheria, anthrax, foot and mouth disease, hepatitis, Q- fever, listeriosis salmonellosis, shigellosis, streptococcal infections, staphylococcal poisoning, E.coli poisoning and botulism.

Basic Composition of Milk

87.3% water                (range of 85.5% - 88.7%)

3.9 % milk-fat               (range of 2.4% - 5.5%)

8.8 %     solids-not-fat (SNF) (range of 7.9 %- 10.0%)

Solids-Not-Fat (SNF) 

proteins 3.25% (3/4 casein)

lactose 4.6%

minerals 0.65% - Ca, P, citrate, Mg, K, Na, Zn, Cl, Fe, Cu, sulfate, bicarbonate, many others

acids 0.18% - citrate, formate, acetate, lactate, oxalate

enzymes  peroxidase, catalase, phosphatase, lipase

gases  oxygen, nitrogen

vitamins  A, C, D, thiamine, riboflavin, others

Proteins - milk proteins are complete proteins of high quality i.e. they contain all the essential amino acids in appropriate proportion.

Fat – plays a significant role in the nutritive value, flavor and physical properties of milk and milk products. Milk fat imparts a soft body smooth texture and rich taste to dairy products. Milk fat is a rich source of energy and contains significant amounts of essential fatty acids (linoleic and arachidonic acid).

Lactose – principal function is to supply energy. it also helps to establish a mildly acidic environment in the intestine which check the growth of proteolytic & other undesirable organism.

Minerals – all the mineral elements essential for nutrition are present in milk. Milk is excellent source of Ca & P. Milk is rather law in iron, Copper and Iodine.

Vitamins – these are accessory food factors, which are essential for normal growth.

Milk is a good source of vit A, vit D, thiamine riboflavin etc., but is deficient in vit C.

Effect of Processing on nutritive value of milk 

Pasteurization carried out with reasonable care has no effect on vit A, carotene, riboflavin and a number of remaining vitamin B and Vit D.

Of this reminder:

10 % loss of thiamine and 

20 % loss of Vit C 

may be expected

Sterilization increases the losses of thiamine and ascorbic acid to 30 – 50% & 50 % respectively.