Dairy Product

Dairy product
1) What is dairy product

Dairy products or milk products, also known as lacticinia, are food products
made from (or containing) milk. The most common dairy animals are cow, water
buffalo, nanny goat, and ewe. Dairy products include common grocery store
food around the world such as yogurt, cheese, milk and butter.
Dairy products like milk, cheese and yogurt each contain nutrients your body
needs. For example, all three contain protein, calcium, and vitamin B12, which
help with rebuilding and repairing muscle tissue, building and maintaining
strong bones and teeth, and keeping your nervous system healthy, respectively.
In addition, the protein, zinc, selenium and vitamins A and D found in every cup
of milk help support a healthy immune system.
Milk consists of water, carbohydrate (in the form of lactose, a type of natural
sugar), fat (unless non-fat), vitamins, minerals and protein.
[1] Gilman, Daniel Coit; Peck, Harry Thurston; Colby, Frank Moore (1907). The
New International Encyclopædia. Dodd, Mead & Co. p. 474.
2) Types of Dairy Products

Examples of different types of dairy products
Liquid Milk:
Milk is the primary source of nutrition for mammal offspring, including
humans, and has been consumed by humans for thousands of years.
In the United States, milk is usually fortified with vitamin D, which helps the
body absorb calcium and promotes bone health.
There are many different types of milk available, including whole milk, 2%
milk, 1% milk, and skim milk.
Flavored Milk:
Chocolate milk is a popular flavored milk often consumed after exercise, as it
provides a combination of protein and carbohydrates that can help replenish
energy stores.
Flavored milk can be made with natural or artificial flavors, and it is often
sweetened with sugar or other sweeteners.
In recent years, there has been a trend towards reduced-sugar or sugar-free
flavored milk options.
Cream:
Cream is the fat that rises to the top of milk when left to stand.
There are many different types of cream, including heavy, light and half-and-
half.
Cream is often used in recipes for baked goods, sauces, and soups, as it adds
richness and flavor.
Butter:
Butter is made by churning cream until the fat separates from the liquid.
Butter is a natural source of vitamin A, which is important for eye health, and
it also contains small amounts of other vitamins and minerals.
Butter can be used for cooking, baking, and as a spread on bread or toast.
Anhydrous Milk Fat:
Anhydrous milk fat is made by removing the water and non-fat solids from
milk fat.
Anhydrous milk fat is often used in the production of processed foods, such
as cookies, crackers, and snack foods.
Anhydrous milk fat is also used in the production of infant formula.
Ghee:
Ghee is a form of clarified butter that is commonly used in Indian and Middle
Eastern cuisine.
Ghee has a nutty flavor and a high smoke point, making it ideal for cooking at
high temperatures.
Ghee is also used in Ayurvedic medicine for its purported health benefits.
Fermented Dairy Products:
Fermented dairy products, such as yogurt and kefir, contain beneficial
bacteria known as probiotics, which can help promote digestive health.
Some fermented dairy products, such as Greek yogurt, are higher in protein
than traditional yogurt.
Fermented dairy products can also be made from non-dairy sources, such as
soy or coconut milk.
Cheese:
Cheese is made by coagulating milk proteins, separating the curds from the
whey, and then aging the curds.
There are many different types of cheese, each with its unique flavor and
texture.
Cheese is a good source of calcium and protein, but it can also be high in
sodium and saturated fat.
Ice cream:
Ice cream is a frozen dairy dessert that typically contains milk, cream, sugar,
and flavorings.
The first recorded instance of ice cream being served in the United States was
in 1744 in Maryland.
Ice cream is a popular treat around the world, with many countries having
unique variations and flavors.
Whey – Beverages, Powders:
Whey protein is a complete protein, which means it contains all nine essential
amino acids that the body cannot produce on its own.
Whey protein can be found in many food products, including protein bars,
shakes, and even some types of candy.
Whey protein is a by-product of cheese production, and cheese makers used
to discard it as waste until they discovered its nutritional benefits.
Evaporated Milk:
Evaporated milk was invented in the late 1800s as a way to preserve milk
without refrigeration.
Evaporated milk is often used in recipes that call for cream or whole milk, as
it is thicker and creamier than regular milk.
Evaporated milk can also be used as a coffee creamer, as it has a similar
consistency and taste to cream.
Dried Milk Products:
Powdered milk was invented during World War II as a way to provide
soldiers with a lightweight and long-lasting source of milk.
Dried milk products can be stored at room temperature for extended periods,
making them a convenient pantry staple.
Powdered milk can also be reconstituted with water to create a low-cost
alternative to fresh milk.
Industrial Caseinates:
Casein is the main protein in milk, accounting for about 80% of its protein
content.
Caseinates are often used in processed foods such as cheese, yogurt, and ice
cream, as they can help improve texture and stability.
Industrial caseinates are also used in the production of adhesives, paper
coatings, and other industrial applications.
[2] ZHANG, Zhihe & HOU, Rong & LAN, Jingchao & WANG, Hairui &
KUROKAWA, Hiroyuki & Takatsu, Zenta & KOBAYASHI, Toyokazu &
Koie, Hiroshi & KAMATA, Hiroshi & KANAYAMA, Kiichi &
WATANABE, Toshi. (2016). Analysis of the breast milk of giant pandas
(Ailuropoda melanoleuca) and the preparation of substitutes. Journal of
Veterinary Medical Science. 78. 10.1292/jvms.15-0677.
Nutritional Value of some dairy products per 100g of product.[3]

[3] Blaško J, Kubinec R, Górová R, Fábry I, Lorenz W and Soják L. (2010).
Fatty acid composition of summer and winthe cows’ milk and butter. J Food
Nutr Res. 49:169–177.
2.1 Milk
2.1.1) what is milk ?
Milk is a white liquid food produced by the mammary glands of mammals and
the caecilian Siphonops annulatus. It is the primary source of nutrition for young
mammals (including breastfed human infants) before they are able to digest solid
food. Immune factors and immune-modulating components in milk contribute to
milk immunity. Early-lactation milk, which is called colostrum, contains
antibodies that strengthen the immune system and thus reduce the risk of many
diseases. Milk contains many nutrients, including protein and lactose.[4]
[4] Brumfiel, Geoff (March 7, 2024). "Researchers have found an amphibian that
makes milk for its babies". Science. All Things Considered. NPR. Retrieved
March 9, 2024.
2.1.2) Composition
Milk is an emulsion or colloid of butterfat globules within a water-based fluid
that contains dissolved carbohydrates and protein aggregates with minerals.
Because it is produced as a food source for the young, all of its contents provide
benefits for growth. The principal requirements are energy (lipids, lactose, and
protein), biosynthesis of non-essential amino acids supplied by proteins
(essential amino acids and amino groups), essential fatty acids, vitamins and
inorganic elements, and water.[5]
[5] Rolf Jost "Milk and Dairy Products" Ullmann's Encyclopedia of Industrial
Chemistry, Wiley-VCH, Weinheim, 2002.
The composition of milk differs widely among species. Factors such as the type
of protein; the proportion of protein, fat, and sugar; the levels of various vitamins
and minerals; and the size of the butterfat globules, and the strength of the curd
are among those that may vary. For example:
Human milk contains, on average, 1.1% protein, 4.2% fat, 7.0% lactose (a
sugar), and supplies 72 kcal of energy per 100 grams.
Cow's milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7%
minerals and supplies 66 kcal of energy per 100 grams. See also Nutritional
value further on in this article and more complete lists at online sources that list
values and differences in categories. [6]
[6] Milk contains traces of ash". The Hindu. Chennai, India. July 10, 2008.
Archived from the original on January 18, 2012. Retrieved August 28, 2010
2.1.3) Advantage and disadvantage
+) Advantages of Milk:
Calcium: Milk offers childs with Phosphorous and Calcium. Packet milk is also
equipped with Vitamin D. This supports childs sustain strong bones and teeth. In
addition to this, it supports putting off sickness as an outcome of Vitamin D
shortage. Vitamin D helps the intestine to absorb calcium in the milk. Calcium in
milk also helps maintain blood pressure, blood clotting and healing wounds.
Protein: Milk is a significant basis of superior protein. Protein supports your
child in development and revamps tissues in the body
Fats: Rising kids require fat to offer the power, as children are extremely
energetic. Milk has a modest quantity of fats which helps kids in the initial
growth
Bacteria: Lactose in milk prevents dangerous bacteria from the intestines and
supports them work appropriately
Diseases: Milk intake has been connected to an abridged threat of heart ailment,
colon cancer, type-2 diabetes, and obesity in new studies
Habit: If your kids intake milk, they are less likely to intake carbonated soft
drinks that are destructive for your kid in all ways
+)Disadvantages of Milk
Some of the top disadvantages of milk are as below:
Milk has two proteins, whey protein, and casein. At times, milk may have a few
harmful casein constituents that may augment the threat of heart disease and
autism
A few children might be sensitive to casein in milk will direct stern response
A few children have lactose bigotry. This is because of the scarcity of lactose in
their stomach needed to assimilate milk. Such children will have a negative
response when they take milk [7]
[7] Cow's Milk and Milk Alternatives". Centers for Disease Control and
Prevention. May 25, 2022. Archived from the original on March 13, 2022.
Retrieved March 10, 2022.

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Dairy product

1) What is dairy product

2) Types of Dairy Products

Nutritional Value of some dairy products per 100g of product.[3]

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