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    Milk

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    thivana
    Milk is a white liquid produced by the mammary glands of mammals that provides primary nutrition for young mammals. It contains significant amounts of saturated fat, protein, calcium, and vitamins. Cow's milk has a slightly acidic pH ranging from 6.4 to 6.8. Milk provides antibodies and nutrition for infant mammals and is also consumed as a food product by humans of all ages, derived from animals such as cows, goats, and sheep and processed into dairy products. While most mammals only consume milk as infants, humans are unusual in continuing milk consumption into adulthood, despite some lactose intolerance.

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    Milk

    Uploaded by

    thivana
    32 views2 pages
    Milk is a white liquid produced by the mammary glands of mammals that provides primary nutrition for young mammals. It contains significant amounts of saturated fat, protein, calcium, and vitamins. Cow's milk has a slightly acidic pH ranging from 6.4 to 6.8. Milk provides antibodies and nutrition for infant mammals and is also consumed as a food product by humans of all ages, derived from animals such as cows, goats, and sheep and processed into dairy products. While most mammals only consume milk as infants, humans are unusual in continuing milk consumption into adulthood, despite some lactose intolerance.

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    Milk is a white liquid produced by the mammary glands of mammals that provides primary nutrition for young mammals. It contains significant amounts of saturated fat, protein, calcium, and vitamins. Cow's milk has a slightly acidic pH ranging from 6.4 to 6.8. Milk provides antibodies and nutrition for infant mammals and is also consumed as a food product by humans of all ages, derived from animals such as cows, goats, and sheep and processed into dairy products. While most mammals only consume milk as infants, humans are unusual in continuing milk consumption into adulthood, despite some lactose intolerance.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    32 views2 pages

    Milk

    Uploaded by

    thivana
    Milk is a white liquid produced by the mammary glands of mammals that provides primary nutrition for young mammals. It contains significant amounts of saturated fat, protein, calcium, and vitamins. Cow's milk has a slightly acidic pH ranging from 6.4 to 6.8. Milk provides antibodies and nutrition for infant mammals and is also consumed as a food product by humans of all ages, derived from animals such as cows, goats, and sheep and processed into dairy products. While most mammals only consume milk as infants, humans are unusual in continuing milk consumption into adulthood, despite some lactose intolerance.

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    Milk is a white liquid produced by the mammary glands of mammals.

    It provides the primary


    source of nutrition for young mammals before they are able to digest other types of food. The
    early lactation milk is known as colostrum, and carries the mother's antibodies to the baby. It can
    reduce the risk of many diseases in the baby. The exact components of raw milk vary by species,
    but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C.
    Cow's milk has a pH ranging from 6.4 to 6.8, making it slightly acidic.[1][2]

    Contents

    Types of consumption
    There are two distinct types of milk consumption: a natural source of nutrition for all infant
    mammals and a food product for humans of all ages that is derived from other animals.

    Nutrition for infant mammals

    A goat kid feeding on its mother's milk

    In almost all mammals, milk is fed to infants through breastfeeding, either directly or by
    expressing the milk to be stored and consumed later. Some cultures, historically or currently,
    continue to use breast milk to feed their children until they are seven years old.

    Human infants sometimes are fed fresh goat milk. There are known risks in this practice,
    including those of developing electrolyte imbalances, metabolic acidosis, megaloblastic anemia,
    and a host of allergic reactions.[3]

    Food product for humans

    See also: milkfat

    In many cultures of the world, especially the Western world, humans continue to consume milk
    beyond infancy, using the milk of other animals (especially cattle, goats and sheep) as a food
    product. For millennia, cow's milk has been processed into dairy products such as cream, butter,
    yogurt, kefir, ice cream, and especially the more durable and easily transportable product,
    cheese. Modern industrial processes produce casein, whey protein, lactose, condensed milk,
    powdered milk, and many other food-additive and industrial products.

    Humans are an exception in the natural world for consuming milk past infancy, despite the fact
    that many humans show some degree (some as little as 5%) of lactose intolerance, a
    characteristic that is more prevalent among individuals of African or Asian descent.[4] The sugar
    lactose is found only in milk, forsythia flowers, and a few tropical shrubs. The enzyme needed to
    digest lactose, lactase, reaches its highest levels in the small intestines after birth and then begins
    a slow decline unless milk is consumed regularly.[5] On the other hand, those groups who do
    continue to tolerate milk often have exercised great creativity in using the milk of domesticated
    ungulates, not only of cattle, but also sheep, goats, yaks, water buffalo, horses, reindeers and
    camels. The largest producer and consumer of cattle and buffalo milk in the world is India.[6]

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