Milk – nutritional values and ingredients
Healthy goodness from mountain farms
Milk is a first class supplier of nutrients. The South Tyrolean dairies’ website provides information about milk’s nutritional values and the most important nutrients such as milk protein, milk fat, lactose, vitamins, mineral salts and trace elements.
Protein is digested really well by the human body because it has a percentage of essential amino acids. The body cannot form these on its own and therefore they have to be absorbed through food. Protein is essential for the development of muscles, organs, hair, nails, enzymes and hormones and to regulate metabolic functions.
Milk fat carries the fat-soluble vitamins A, D, E and K. It acts as an energy carrier to maintain the body temperature and as a supplier of lecithin, which supports the function of the nervous system.
Lactose is a supplier of energy and influences the natural intestinal flora. It serves as food for intestinal bacteria, which breaks it down into milk acid. This lowers the pH value in the intestines and harmful putrefactive bacteria can no longer grow which is conducive to a well functioning digestion and immune system. Lactose promotes the absorption of minerals and trace elements such as calcium, phosphor, zinc etc.
With lactose intolerance there is a lack of lactose enzymes. It these are lacking, the lactose gets into the large intestine undigested. There it is processed by the intestinal bacteria as a nutrient. This results in milk acid, carbon dioxide and other gases that lead to the typical symptoms of bloating, diarrhea or stomach ache. Cheese, yogurt and other curdled dairy products trigger fewer symptoms than milk because almost all of them contain no (sliced cheese and hard cheese) or less lactose. Brimi now offers a selection of lactose-free dairy products, including mozzarella.
Milk contains the fat-soluble vitamins A, D, E and K. These occur more frequently in whole milk than in low-fat milk. Water soluble vitamins, in particular the B group (B1, B2, B6, folic acid, pantothenic acid, biotin, B12), are also present in milk. Vitamin C on the other hand is only present in small amounts.
Minerals are vital for life and have to be absorbed with food. Milk contains calcium, phosphor, potassium, magnesium and iodine, among others. A liter of milk meets the daily requirement of nutrients from milk for an adult of 67% calcium, 36% phosphor, 27% potassium and 19% each of magnesium and iodine. Calcium is extremely important.
There is more information about milk’s nutritional values, vitamins etc. at www.suedtirolermilch.com