2. Major Nutrients in Milk
Nutrient Nutrient in Milk Importance to Body
Carbohydrate Lactose Provides energy.
(milk sugar)
Fat Saturated Fat Provides energy.
Protein Complete Protein Aids growth; builds
(all 8 essential amino acids) muscles; repairs
worn or broken
tissues.
Water Contributes to body
fluids; regulates
body temperature.
3. Major Minerals in Milk
Nutrient Nutrient in Milk Importance to Body
Mineral 1. Calcium Builds strong bones and teeth;
strengthens body cells; aids in blood
clotting; regulates muscles, including
the heart; maintains normal nerve functions.
2. Phosphorus Strengthens body cells; combines with
calcium to make bones and teeth; helps
in the oxidation of foods.
4. Major Vitamins in Milk
Nutrient Nutrient in Milk Importance to Body
Vitamin 1. Vitamin A Aids vision and growth; helps maintain
health of mucous membranes.
2. Vitamin B2 Aids growth; helps maintain health of
(riboflavin) skin, eyes, and tongue; helps nerve
tissues function; helps digestive tract.
3. Vitamin B1 Assists in maintaining normal appetite,
(thiamin) a healthy digestive system, and proper
nerve function; helps release food
energy for the body’s use.
4. Vitamin D Helps body to use calcium and
phosphorus to build strong bones and
teeth.
5. Homogenized Milk
Milk that has been pasteurized and mechanically
treated to breakup butterfat and distribute them
evenly
Homogenization breaks up and disperses milk fat
throughout milk, resulting in a smooth, uniform
texture.
Most whole milk is homogenized to prevent the
cream from rising to the top.
Homogenization results in a softer curd in the
stomach that aids digestion.
6. Pasteurization
When milk comes directly from the cow it is
called “Raw milk”. Pasteurizing milk heats
raw milk to temperatures just below boiling
point to destroy any disease germs
(bacteria and viruses).
HTST – High Temperature Short Time Holds
milk at 161.5 °F for at least 15 seconds
UHT – Ultra High Temperature is less
common. Heats to 280 °F for at least two
seconds.
7. What is rBGH or BST?
These are growth hormones given to cows
to improve milk production.
There is a lot of controversy about this
practice because it may be harmful to the
animal, it may lead to resistance to
antibiotics, and it has been shown to
potentially cause cancer in people.
Many brands of milk are making a point to
be “hormone free”, as a consumer you
need to decide if this is a choice you want
to make.
8. Whole Milk –
Sometimes called “Homogenized Milk”
Whole Milk (3.25% fat) contains 150 calories
and 8 grams (g) of fat per serving (8 fluid oz).
No butter fat has been removed.
Although not required, whole milk may be
fortified with vitamin D . If vitamin D is added,
the label must state this fact.
Percent calories from fat =
8g x 9cal/g = 72 cal /150cal = .50
50% cal from fat (3.25% fat by weight)
9. (2% fat) contains 120 calories and 5 grams (g) of fat per
serving (8 fluid oz).
Percent calories from fat
5g x 9cal/g = 45 cal /120cal = .375
OR 38% cal from fat (2% fat by weight)
Vitamins A and D are removed with the milk fat.
For this reason, these vitamins must be added to 2%
reduced-fat milk.
The addition of these vitamins must be stated on the
nutrition label
2% Reduced Fat Milk
10. 1% Lowfat Milk
1% fat Milk contains 100 calories and 2.5
grams (g) of fat per serving (8 fluid oz).
Percent calories from fat
2.5g x 9cal/g = 23 cal /100cal = .23
OR 23% cal from fat (1% fat by weight)
Vitamins A and D must be added.
The label must indicate the addition of
these vitamins.
11. Fat Free or Skim Milk
Skim or Nonfat Milk) (.5% fat) contains 80
calories and 0 grams (g) of fat per serving
(8 fluid oz).
Most of the butterfat removed.
Vitamins A and D must be added
The label must indicate the addition of
these vitamins.
12. Chocolate Milk
May be any type of milk with chocolate or
cocoa and a sweetener added.
This milk is just as nutritious as its
unflavored counterpart, but higher in sugar
and calories due to added chocolate &
sugar.
Compared to plain milk, chocolate milk
contains about 60 more calories per serving
(8 fluid oz).
13. Evaporated Milk
Cost =
(6.5% fat) is made by removing
about 60% of the water from whole
milk.
The milk is then homogenized,
fortified with vitamin D, canned and
heat sterilized.
The addition of vitamin A is optional.
14. Sweetened Condensed Milk
This milk is a canned milk concentrate of
whole milk to which sugar has been added.
The sweetener used (usually sucrose)
prevents spoilage.
Sweetened condensed fat-free milk
contains no more than 0.5% milk fat.
Used in recipes and baked products. Only
use when recipe calls for it.
15. Buttermilk
A culture has been added to give its
characteristic flavor
Buttermilk is often used in recipes or
may be drunk alone.
16. Soy Milk
Soy milk is a stable emulsion of oil, water and protein
from the soybean. It does not contain any milk protein.
Soy milk contains about the same proportion of protein
as cow's milk
Lower fat varieties of soy milk are often significantly
lower in protein than cow's milk because the defatting
process is not one of skimming risen cream, rather it
involves adding water.
Soy milk does not naturally contain calcium so it must be
fortified. The label must indicate all vitamins and
minerals that are added.
17. Lactose Intolerance
Lactose intolerance is the inability to digest
significant amounts of lactose, the major sugar
found in milk.
Lactose intolerance is caused by a shortage of
the enzyme lactase, which is produced by the
cells that line the small intestine.
Different than a Milk Allergy which is an allergic
reaction to the proteins (usually whey) in milk.
18. Calcium in Food
Milk, reduced fat, 1 cup 295 mg
Swiss cheese, 1 oz. 270 mg
Ice cream, 1/2 cup 85mg
Cottage cheese, 1/2 cup 75 mg
Yogurt, plain, low-fat, 1 cup 415 mg
Soy Milk, fortified, 1 cup 200–300 mg
Sardines, 3 oz. 270 mg
Salmon, canned,, 3 oz. 5 mg
Broccoli, raw, 1 cup 90 mg
Orange, 1 medium 50 mg
Pinto beans, 1/2 cup 40 mg
Tuna, canned, 3 oz. 10 mg
