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Table gives the nutritive values of milk and milk products.
Milk has good quality protein and the biological value is > 90, though milk contains only 3-4 % protein. Lysine is one of the essential amino acids which is abundant in milk proteins.
Milk is the only substance that contains lactose. Milk sugar due to its controlled glycaemic effect, is preferred as a source of carbohydrate.
The fat of milk is easily digestible. It contains linoleic acid (2.1 %) linolenic acid (0.5 %) and arachidonic acid (0.14 %). Skimmed milk does not contain any fat. Buffalo milk contains high amount of fat.
Dairy foods are a major source of calcium. The calcium to phosphorus ratio (1.2:1) in milk is regarded as most favourable for bone development. In addition, dairy products contain other nutrients such as vitamin D and lactose which favour calcium absorption. The calcium requirement cannot be met easily without taking milk.
Milk is a poor source of iron. Khoa contains more amount of iron because during the process it gets from the containers.
Riboflavin is present in a higher concentration in milk than the other B-vitamins and its stability to heat makes milk a dependable source of this vitamin. In cheese making, riboflavin is present in whey water. Since it is sensitive to light, when milk is exposed to sunlight 50 per cent of riboflavin is lost. Only fair concentration of Thiamin occur in milk. It is not a good source of niacin but it is an excellent source of tryptophan. Milk is a very poor source of vitamin C. The amount of vitamin A and D depends upon the feed of the animal.
Table: Nutritive value of milk and milk products (per 100g)
|
Food
|
Moisture
(g)
|
Energy
(kcal)
|
Protein
(g)
|
Fat
(g)
|
Carbo -
hydrates
(g)
|
Calcium
(mg)
|
Phos – phorus
(mg)
|
Iron
(mg)
|
Vitamin A (IU)
|
Thiamin
(mg)
|
Riboflavin
(mg)
|
Niacin
(mg)
|
Vitamin
B12
(µg)
|
|
Buffalo’s Milk
|
81.0
|
117
|
4.3
|
6.5
|
5.0
|
210
|
130
|
0.2
|
160
|
0.04
|
0.10
|
0.1
|
0.14
|
|
Cow’s Milk
|
87.5
|
67
|
3.2
|
4.1
|
4.4
|
120
|
90
|
0.2
|
174 *
|
0.05
|
0.19
|
0.1
|
0.14
|
|
Human Milk
|
88.0
|
65
|
1.1
|
3.4
|
7.4
|
28
|
11
|
-
|
137
|
0.02
|
0.02
|
-
|
0.02
|
|
Curds (Cow’s Milk)
|
89.1
|
60
|
3.1
|
4.0
|
3.0
|
149
|
93
|
0.2
|
102
|
0.05
|
0.16
|
0.1
|
0.13
|
|
Cottage cheese
(Channa)(Cow’s Milk)
|
57.1
|
265
|
18.3
|
20.8
|
1.2
|
208
|
138
|
-
|
366
|
0.07
|
0.02
|
-
|
-
|
|
Cheese
|
40.3
|
348
|
24.1
|
25.1
|
6.3
|
790
|
520
|
2.1
|
273
|
-
|
-
|
-
|
-
|
|
Khoa
(Whole Buffalo Milk)
|
30.6
|
421
|
14.6
|
31.2
|
20.5
|
650
|
420
|
5.8
|
497
|
0.23
|
0.41
|
0.4
|
-
|
|
Skimmed Milk Powder
(Cow’s Milk)
|
4.1
|
357
|
38.0
|
0.1
|
51.0
|
1370
|
1000
|
1.4
|
0
|
0.45
|
1.64
|
1.0
|
0.83
|
|
Whole Milk Powder
|
3.5
|
496
|
25.8
|
26.7
|
38.0
|
950
|
730
|
0.6
|
1400
|
0.31
|
1.36
|
0.8
|
-
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Source: Gopalan C., Rama Sastri B.V. and Balasubramanian S.C., 1991, Nutritive value of Indian foods, National Institute of Nutrition, ICMR, Hyderabad.
*Contains in addition 6 µg carotene.
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