Milk provides excellent support towards human nutrition, as it contains balanced quantities of required nutrients such as protein, fat, carbohydrate, minerals, & vitamins. Milk is an economical source of energy & furnishes almost all essential dietary constituents required for normal physiological functions. Milk has a mildly sweet & pleasant flavour which is of wide appeal & is relished by most people and hence is innately palatable. Digestibility of milk is high, which makes it an ideal food for children, adults, invalids and convalescing patients. All these properties make milk an important food for pregnant & lactating women, growing children, adolescents, adults, invalids, convalescents & patients alike.

1. Why we need
Safe Milk ?
Food Value of Milk

2. 2
The primary function of milk in nature is
to nourish & provide immunological protection for
young mammals.
Young Mammals
Nourishment Immunity

3. 3
Milk provides excellent support towards human nutrition,
such as protein, fat, carbohydrate, minerals, & vitamins.
as it contains balanced quantities of required nutrients

4. 4
Milk is an economical source of energy & furnishes….
normal physiological functions.
almost all essential dietary constituents required for

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It supplies……..
body-building proteins
energy-giving lactose & milk fat.
bone-forming minerals
health-giving vitamins

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Milk has a mildly sweet & pleasant flavour which is of
wide appeal & is relished by most people and hence is innately
palatable.
Digestibility of milk is high, which makes it an ideal food for
children, adults, invalids and convalescing patients.

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All these properties make milk an important food for
pregnant & lactating women, growing children, adolescents,
adults, invalids, convalescents & patients alike.

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Milk Fat
 Since milk fat stays in the stomach longer than do
carbohydrates and proteins; they improve satiety value of
diet.
 It is a carrier of the fat-soluble vitamins A, D, E and K.
 The short chain fatty acids are unique of milk lipids & are
digested and absorbed quickly.
 The position of double bond linkages along the carbon
chain in polyunsaturated fatty acids (PUFA) is of great
nutritional importance.

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 Milk lipids also contain phospholipids, which are vital part
of brain & nervous tissues. They are extremely important
as intermediary substance of fat metabolism.
 Conjugated linoleic acids (CLAs) are a group of naturally
occurring isomers of linoleic acid & are of great interest with
respect to their anticarcinogenic effect.
 CLAs also exhibit several biological activities such as
immunomodulation, reduction in atherosclerosis, increase in
bone mass & muscle mass.
Milk Fat

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Milk Sugar
 Lactose stimulates the growth of lactobacilli in the large
intestine; these organisms synthesize many of the B
vitamins.
 Lactose improves the absorption of several important
minerals like calcium, phosphorus and magnesium.
 It yields one molecule each of glucose and galactose upon
hydrolysis, both of which are convertible into glycogen in
the human body.

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 Galactose is necessary for the synthesis of the
galactosidases of brain and medullar sheaths of
nerve tissues and myelin formation of cerebrosides in
infants.
 Lactose is digested & absorbed from the intestine very
slowly. The low solubility of lactose also makes it less
irritating to the stomach & intestinal musoca than the highly
soluble sugars.
 It thus makes milk valuable in diets during treatment of
ulcers of the stomach and duodenum.
Milk Sugar

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Milk Proteins
 Fifty percent of recommended daily allowance of
protein for adults may be derived from one liter of milk.
 Casein has a protein efficiency ratio (PER) of 2.89–3.10.
 Milk proteins are of high biological value as they contain all
the essential amino acids in amounts & proportions required
to support growth & perform numerous functions within the
body.

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 Proteins contribute to building & repair of body, participate in
muscular contraction, act as antibodies in the body’s
immunological defense mechanism, & supply energy.
 Whey proteins function as binder & transporter of retinol &
significantly enhance retinol uptake.
 It also is a carrier of antibodies, hence possessing
immunological properties. à-lactalbumin is readily digestible
& is anticarcinogenic.
 Antimicrobial components of milk such as immunoglobulins
provide passive immunity against enteric & respiratory
bacteria and viruses.
Milk Proteins

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Minerals
 All the known essential minerals required for
human are present in milk in varying quantities.
 Milk is an outstanding source of calcium &
phosphorus, the two major bone building
elements.
 The absorption of calcium from milk is high & is
promoted by the presence of lactose,
 the amino acids lysine & arginine, citric acid &
vitamin A, all of which are present in milk in
generous amounts.

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 Fortification of milk with vitamin D is helpful in increasing
calcium absorption.
 Although the quantity of iron in milk is less, it is present in
readily soluble form & is, therefore, completely absorbed
from the intestine than is iron from other iron-rich foods.
 The iodine content of milk is highly variable & its
concentration in milk is dependent on the kind of feed.
 Because of the wide variety of minerals in milk, it can play
an important role in making diets satisfactory in mineral
content.
Minerals

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Vitamins
 Milk supplies almost all vitamins essential for human nutrition
& health.
 Vitamin A & its precursors are necessary for good vision,
aid in keeping the skin clear & smooth & help keep mucous
membranes healthy & resistant to infection. Bovine milk,
particularly colostrum, has high level of vitamin A activity as
retinol.
 Milk contains small amount of vitamin E, which functions as
an antioxidant preventing the oxidation of
carotenoids, vitamin A & PUFA and as an aid in preventing
muscular dystrophy.
 Vitamin D, although is present in low concentration, is useful
in the absorption of calcium & phosphorus.

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 Milk also contains vitamin K that is required for synthesis of
pro-thrombin & hence is useful in normal blood clotting.
 Milk is a fair supplier of vitamin B complex. One litre of
milk supplies the daily recommended requirement of riboflavin,
which aids in oxygen uptake & helps in adapting the eye to
light.
 Milk is a good source of thiamine which is required for normal
appetite & digestion.
 Milk also contains sufficient vitamin B12 & folic acid, both of
which are necessary for synthesis of red blood corpuscles
& nucleic acids.
Vitamins

18. Newborn babies
Colostrum
Milk
Immunity and
Brain Development
Immunity & Brain Development

19. Produce melatonin & serotonin
Drinking Milk
Sound Sheep
Lactose: nourishes brain & nerve cells &
helps to release the tension of the body
Milk and Sleep

20. Good for Skin
Milk contains many vitamins
& nutrients, helps to keep our
skin supple, soft and glowing.

21. Relief Stress
Milk contains many vitamins &
minerals that work as a stress reliever.
Drinking milk reduce stress in our body.

22. Milk is the excellent source of calcium and phosphorus
Milk & Bone Health & Osteoporosis
 Bone contains appx. 50% protein & 50% Ca-phosphate and serves as a
reservoir for calcium in the body.
 Osteoporosis: decreased bone mass & deterioration of
the bone tissue

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 Blood levels of Ca are tightly regulated to remain at
a constant level for proper body function.
 If diet does not contain adequate amount of Ca,
then the blood obtain Ca from mobilization of bone
calcium

24. Milk & dental carries
Milk is the abundant source of Ca and phosphorus,
which helps in mineralization process and also
maintain buffering effect on mouth pH that helps to
prevents dental carries

25. Comparison of Milk & Cold-drinks
Items Milk per Liter Drinks per Liter
Calorie 810 110
Fat 40 gm 0 gm
Protein 35 gm 0 gm
Carbohydrate 46 gm 27 gm
Raw Sugar 0 gm 30 gm
Vitamin A, B-Complex, D, E Nil
Minerals Ca, P, Mg, Na, K, Zn, Cl Nil
Artificial color &
Flavor
Nil Existing
Price BDT 55-60 BDT 55-60

26. Human Health Benefits of Milk
Food Protein/Fiber Minerals Vitamins
Cows Milk
One cup of
whole
milk(without
added Vit A &
D) contains
7.69 grams of
protein and 149
calories.
Potassium - 322 mg
Phosphorus - 205 mg
Calcium - 276 mg
Magnesium - 24 mg
Iron - 0.07 mg
Sodium - 105 mg
Manganese - 0.01 mg
Zinc - 0.9 mg
Copper - 0.061 mg
Selenium - 9 mcg
Also contains trace
amounts of other
minerals.
Vitamin B1 (thiamine) - 0.112 mg
Vitamin B2 (riboflavin) - 0.0412
mg
Niacin - 0.217 mg
Pantothenic Acid - 0.91 mg
Vitamin B6 - 0.088 mg
Folate - 12 mcg
Vitamin B12 - 1.1 mcg
Vitamin A - 395 IU
Vitamin E - 0.17 mg
Vitamin K - 0.7 mcg
Vitamin D - 5 IU
Contains some other vitamins in
small amounts.

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