Milk provides essential nutrients for the body including proteins for building and repairing tissues, minerals like calcium and phosphorus for bone formation, and vitamins like A, D, thiamine, and riboflavin. It also contains lactose for energy and milk fat which provides flavor and a source of essential fatty acids. All of these nutrients are in an easily digestible form in milk.

1. z
Nutritive value of
milk
By - Swati Chand
MSc (Food Technology)

2. z
1. Milk supplies body-building proteins.
2. Bone forming minerals
3. Health giving vitamins and furnishes energy giving lactose and
milk fat.
4. It contains all above nutrients(in a very easily digestible form)

3. z
Milk proteins
 Milk protein are complete proteins , consist of essential Amino
acids.
 Milk protein mainly consist of casein , beta-lactoglobulin , alpha-
lactalbumin etc.
 Casein only exists in milk (in calcium caseinate-phosphate
complex form).
 Casein present in colloidal state.It forms about more than 8% of
total protein.
 Casein composed of alpha , beta and gamma fractions.

4. z
Minerals
 Mineral matter or salts of milk present in small quantities.
 Milk is an excellent source of calcium and phosphorus (essential
for bone formation)
 Major salt constituents present in appreciable quantities –
potassium , sodium , magnesium , calcium , phosphate , citrate ,
chloride , sulphate and bicarbonate.

5. z
Vitamins
 Milk is a good source of –
1. Vitamin A.(as cow is fed sufficient green feed and fodder)
2. Vitamin D.
3. Thiamine
4. Riboflavin
5. Deficient in vitamin C , iron , copper.

6. z
 Milk fat provides flavour and physical properties in milk and milk
products.
 Besides serving as a rich source of energy , it contains
significant amount of so-called essential fatty acids (linoleic and
arachidonic).
 Milk fat imparts soft body , smooth texture and rich taste to dairy
products.
Fat

7. z
 Principal function of lactose(carbohydrate) is to supply energy.
 Lactose also helps to establish a mildly acidic reaction in the
intestine ( checks the growth of proteolytic bacteria )
Lactose