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The following extracts from the handbook Technology of Indian Milk Products
would be of interest to Nutritionists and Health Personnel.
Section 6.1: Nutritional and Health Attributes
Nutrition and Health Attributes (Pg 349)
The dietary allowances of various nutrients as recommended by the
United States National Research Council include fat intake as per
the following break-up: up to 30 per cent calories from total fat
(65 g/day), 10 per cent calories from saturated fat (20 g/day) and
300 mg of cholesterol/day. Sodium intake is recommended to be up to
2,400 mg/day, while potassium intake should not be more than 3,500
mg/day. Carbohydrates, especially complex carbohydrates, should provide
50-60 per cent calories, which is equivalent to carbohydrate intake
of 300 g/day. Protein should supply 10-15 per cent calories (equivalent
to protein intake of 50 g/day). Calcium intake should be at least
1,000 mg/day.
Nutritional Profile (Pg 349)
The combination of lysine-rich milk protein with lysine-deficient
cereal protein has a kind of synergistic effect that imparts a high
nutritional value to the mixed protein in the product.
Table 6.1.1 Nutritional composition of milk per 100 g (Pg 350)
| Nutrient |
Type of Milk
|
| |
Cow
|
Buffalo
|
Goat
|
Human
|
| Water, g |
87.99
|
83.39
|
87.03
|
87.50
|
| Food energy, kcal |
61.44
|
96.62
|
68.81
|
69.56
|
| KJ (kilojoules) |
257
|
404
|
288
|
291
|
| Protein (N ´ 6.38), g |
3.29
|
3.75
|
3.56
|
1.03
|
| Fat, g |
3.34
|
6.89
|
4.14
|
4.38
|
| Carbohydrate, total, g |
4.66
|
5.18
|
4.45
|
6.89
|
| Fibre, g |
0
|
0
|
0
|
0
|
| Ash, g |
0.72
|
0.79
|
0.82
|
0.20
|
| Minerals
|
| Calcium, mg |
119.4
|
169.0
|
133.5
|
32.2
|
| Iron, mg |
0.05
|
0.12
|
0.05
|
0.03
|
| Magnesium, mg |
13.44
|
31.12
|
13.97
|
3.40
|
| Phosphorus, mg |
93.40
|
117.40
|
110.70
|
13.70
|
| Potassium, mg |
151.5
|
177.7
|
204.4
|
51.2
|
| Sodium, mg |
49.0
|
52.2
|
49.8
|
16.9
|
| Zinc, mg |
0.38
|
0.22
|
0.30
|
0.17
|
|
Vitamins
|
| Ascorbic Acid, mg |
0.94
|
2.25
|
1.29
|
5.00
|
| Thiamin, mg |
0.038
|
0.052
|
0.048
|
0.014
|
| Riboflavin, mg |
0.162
|
0.135
|
0.138
|
0.036
|
| Niacin, mg |
0.084
|
0.091
|
0.277
|
0.177
|
| Pantothenic Acid, mg |
0.314
|
0.192
|
0.310
|
0.223
|
| Vitamin B6, mg |
0.042
|
0.023
|
0.046
|
0.011
|
| Folate, µg |
5.0
|
5.6
|
0.6
|
5.2
|
| Vitamin B12, µg |
0.357
|
0.363
|
0.065
|
0.045
|
| Vitamin A, RE |
31
|
53
|
56
|
64
|
| Vitamin A, IU |
126
|
178
|
185
|
241
|
| Cholesterol, mg |
14
|
19
|
11
|
14
|
Milk Proteins (Pg 350-351)
The nutritional quality of a protein depends on the biological efficiency
of absorption of its building blocks, called amino acids. Besides,
the pattern and level of essential amino acids.
Compared to plant proteins, dairy proteins provide highest quality
and absorption characteristics. In other words, when milk proteins
are included in our diet, our protein requirement for amino acid nutrition
is much lower.
Casein and whey proteins of milk products complement each other in
the quantitative distribution of amino acids.
Biological Activity (Pg 351, 355)
Casein micelles perform the role of mineral (calcium and phosphate)
carrier. In mammary gland, casein guards against calcification by
controlling precipitation of calcium phosphate. Whey proteins offer
protection against tumor incidence.
Colostrum stimulates the immune system by enhancing the activity
of natural killer cells and phagocytes.
Lactoferrin has a role in non-specific defence of the host against
invading pathogens.
Lactoperoxidase, an enzyme, oxidizes thiocyanate (SCN) to a number
of shortlived anti-bacterial components (hypothiocyanate, cyanosulphurous
acid and cyanosulphuric acid) through the breakdown of hydrogen
peroxide.
Order the handbook. Have queries? Contact
us.
E-mail:
mail@indianmilkproducts.com
|
| Key
Data Access |
"Through this handbook,
dairy and food professionals would have access to key technical
information".
- Indian Food Industry, Mysore |
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