Milk As A Source Of Nutrients
Composition of milk
Milk and fermented milk products have a long history of use. In recent decades, technological innovations have led to a wide variety of dairy products. Some components, such as fat and lactose, have been removed or reduced, and others have been enriched with components, such as iron, sterols, and vitamin D.
Increased awareness of the connection between nutrition and health has increased the demand for certain types of products, such as those with a low fat and calorie content and products to which vitamins and minerals have been added. Milk has a recognized role in human nutrition from birth. Despite the latest controversies about the possible health impact of origin from another species and the known contraindications for milk consumption, the nutritional composition has shown that milk is a valuable source of protein and calcium.
Definition of milk
The general term milk should refer only to milk of animal origin, produced by healthy animals and excluding milk secretion between 15 days before and 5 days after parturition, or until it is almost completely free of colostrum.
This definition should completely exclude so-called plant-based products such as “soy milk”, “almond milk”, etc.
