Whole milk, what is? Product composition and calorie content, benefits, and harms. Recipes for products based on high-fat milk. Interesting facts.
Whole milk is a product with high-fat content and a sweet taste, which does not go into heat and additional chemical processing, does not pass through the separator, and thus preserves many useful substances. Let us consider in more detail its main features, composition, and properties.
What is whole milk?
Whole milk is a product that does not change, does not pass through the separator to reduce its fat content, and contains large amounts of useful substances in its composition. Preferably, this is cow’s milk, forced to remove any impurities that have entered the milk during milking. Such a product is stored for no more than 2 days.
Automatically closed milking machines are used to obtain milk yields in industrial environments. As the product undergoes minimal preparation for sale, attention to milk production is increased during the development stage. Protection against bacterial growth is carried out by thorough cleaning of the equipment. To remove foreign matter in the product, mechanical filtration is performed.
Whole milk under the cow is aseptic, but in the external environment, it almost immediately comes into contact with bacteria, many of which are potentially pathogenic. To avoid bacterial contamination of the product, the container must be thoroughly cleaned for further leakage. By the way, the product is only bottled in plastic or glass bottles and the product description is mandatory on the packaging.
Thanks to the industrial control system for bacterial contamination, sour milk does not become acidic in 2 days, like homemade milk, but the process of product instability begins within 7-10 days.
The key factor in whole milk and the main difference between it normal and light milk is the fat content of the product. The indicator can vary according to many factors. GOST 31450-2013 takes into account the specificity of such a product, because when sampling and analysis, it is not the exact value of the fat content of whole milk that is determined, but the gap. The exact fat content is also indicated on the product packaging, but this range: you can usually buy whole milk from 8 to 9%.
Density is another characteristic of the product. The indicator is measured at 20 ° C and is 1,027-1,033 g per cm 3 … Adding water to whole milk reduces its density and viscosity.
The average acidity of whole milk is 16-18 ° T (Turner’s degrees), but not lower than 15 and not higher than 20. The indicator, like density, is determined under laboratory conditions, but it is not necessary to indicate this on the product packaging.
Composition and caloric content of whole milk
Whole milk is a product that goes through fewer stages of technical preparation; therefore it has a rich composition of nutrients. It contains many vitamins and minerals. In addition, whole milk differs from other dairy products in the rich composition of essential amino acids.
The caloric content of whole milk per 100 g of product is in the range of 50 to 69 kcal (209-290 kJ), of which:
- Protein – 3, 15 g;
- Fat – 8-9.5 g;
- Carbohydrates – 4.8 g;
- Water – 88, 13 g.
Note! The caloric content of whole milk in accordance with GOST on the packaging is specified in the range but not in the form of exact values.
Vitamins per 100 g:
- Vitamin A – 46 micrograms;
- Vitamin D – 1.3 micrograms;
- Vitamin E – 0.07 micrograms;
- Vitamin K – 0.3 micrograms;
- Vitamin B1 – 0.05 micrograms;
- Vitamin B2 – 0.17 micrograms;
- Vitamin B4 – 14.3 micrograms;
- Vitamin B5 – 0.37 micrograms;
- Vitamin B6 – 0.04 micrograms;
- Vitamin B9 – 3 micrograms;
- Vitamin B12 – 0.43 micrograms;
- Vitamin PP – 1.31 micrograms.
Most important are indications for vitamin D, coalmine, and riboflavin in whole milk. 100 ml of the product will cover the individual’s daily need for these vitamins by 12, 12, and 9% respectively.
Minerals per 100 g:
- Potassium – 132 mg;
- Calcium – 113 mg;
- Magnesium – 10 mg;
- Phosphorus – 84 mg;
- Iron – 0.03 mg;
- Copper – 0.03 mg;
- Selenium – 3.7 mg;
- Zinc – 0.37 mg.
100 ml of the whole product reaches 11% of the body’s daily need for potassium and phosphorus.
Whole cow’s milk contains 10 mg of cholesterol, which is 3% of the daily value, the number of monounsaturated and polyunsaturated fats.
Essential amino acids per 100 g:
- Valine – 0.19 g (10%);
- Histidine – 0.07 g (6%);
- Isoleucine – 0.16 g (11%);
- Leucine – 0.26 g (8%);
- Lysine – 0.14 g (5%);
- Methionine, cysteine - 0.09 g (6%);
- Threonine – 0.14 g (9%);
- Tryptophan – 0.07 g (18%);
- Phenylalanine – 0.29 g (10%).
Whole milk contains 5.05 g of sugar per 100 g of product and more according to the cow’s diet. This figure is about 10% of the estimated daily consumption.
Note! The ratio of daily consumption of the product is calculated on the basis of criteria for human physiological needs, developed and approved in Russia in December 2008. The habit is approved for an adult, a woman who is primarily engaged in mental work, but her daily caloric requirement does not exceed 2000 kcal.
Whole Milk Benefits
The benefits of whole milk are due to its unique composition. To have a healing effect, you must consume at least three doses of the product per day.
Its beneficial effects affect the most important systems:
- Musculoskeletal system … Calcium, which is present in whole milk, not only strengthens bones but is also involved in blood clotting, hormonal secretion, and the transmission of nerve impulses to muscle fibers.
- Immune … Vitamin D in the product promotes the perfect absorption of calcium, but also affects the production of certain hormones, and stimulates the bone marrow to produce unicellular cells (immune-stimulating cells). Involved in the production of serotonin.
- Cardiovascular system … Potassium from whole milk helps to normalize the acid-base balance of the body, the transmission of neurotransmitters, and consequently the normal process of vasoconstriction and overheating (normal blood pressure).
- Muscular … Milk protein, casein, and whey protein are excellent ingredients for muscle growth. If your goal is to strengthen your muscles, then it is best to drink raw milk after exercise.
In addition, the product improves the condition of the skin. Vitamin A, which is found in whole milk, stimulates the production of hyaluronic acid and consequently increases skin tone.
In addition, whole milk foods and milk itself can help normalize sleep. The method of these effects is not fully understood, but researchers tend to argue that the reason for the positive effect is the stimulation of the production of melatonin, a hormone in the circulatory system.
Contraindications and harm of whole milk
A direct contraindication to the consumption of the product is a tendency to insulin-dependent diabetes.
Whole milk has a high-fat content and therefore it is not recommended to give it to children in large quantities. Otherwise, it will lead to weight gain in the stomach and possibly heartburn.
The harm of whole milk is also noticeable in the following cases:
- Casein allergy … In the presence of such pathology, insufficient protein digestion occurs. Residues of this substance enter the bloodstream and act as an antigen against which the immune system resists. If the first signs of an allergy are ignored, complete rejection of dairy products may develop.
- Lactase deficiency in adults … Nature does not allow lactose to enter the body of adults and therefore its division into glucose and galaxies does not take place completely. If processed dairy products are processed, then glucose is involved in further metabolism and galaxies can be deposited in subcutaneous fat causing cell development.
- Imbalances in an acidic environment … Harm to whole milk in this context is only possible when consuming large doses of the product. The fact is that its excessive consumption increases the acidity of the internal environment. To compensate for the resulting imbalance, the body is forced to release alkaline compounds, the elements of which are calcium. This way it can be washed out instead of strengthening the musculoskeletal system.
To minimize the harm and potential risk of consuming whole milk, choose the right dose and pre-process the product.
Whole Milk Recipes
Whole milk is nutritious and delicious in itself. The drink is sweet in taste but actively absorbs the surrounding aroma which can also affect the taste.
However, dishes made on the basis of them are no less palatable:
- Whole milk with sugar … Homemade dessert is like buying thick milk and many people find it even better and it only takes 15 minutes of your time to prepare it. For 4 servings, take 200 mm of whole milk, 200 g of icing sugar, and 1 tsp. butter, and vanillin if desired. To get fragrant sweets, just mix the ingredients together and heat over low heat, stirring constantly. As soon as the mass boils, raise the heat to medium and stir, boiling for 8-10 minutes until compressed. Pour the finished dish into another container and let cool in the refrigerator. Powdered milk is served in plugs or on homemade cookies.
- Whole milk cottage cheese … Homemade products are no less tasty than groceries. To get 400 g of cottage cheese, you need at least 2 liters of milk, but the fat content and softness will be much higher than what was bought. To make cottage cheese from whole milk, you have to wait until the natural product is sour. For milk that is traded in, it will take a few days, leave it open in a warm place. The mass formed thick with uneven chips should be put on low heat and heat for 10-15 minutes, but do not boil. In a hot mass, you can add 1 tbsp. to a thin stream. Lemon juice, it begins to curl almost immediately. When large cheese flakes begin to form on the pan, discard the contents of the cheesecloth and allow the whey to drain.
- Whole milk cheese … is made like cottage cheese, but in this case, a fresh product is used as a base. 0.5 teaspoon is added to 5 liters of fresh milk. Pepsin and stirred rapidly. When the mass begins to curl, knead it by hand and wait for 15 minutes after the protein settles to the bottom. Toss the mass on cheesecloth, squeeze it out and leave it under oppression overnight. If you do not use oppression, the cheese will not be compressed. Sprinkle the finished product with salt and leave it in the fridge.
- Whole milk cream … They are a great addition to sweet desserts or a base for meat sauces, but some gourmets also love the pure taste of the product. To get the cream, it is enough to pour purchased high-fat milk into a bowl with a wide bottom. The product must be kept in a dark place for 12 hours (it can take up to 24 hours in winter). The cream will accumulate on the surface of the pot by itself after a specified time. Take the resulting layer into a special dish with a spoon; leave the mass in the refrigerator. Such a cream will be 20-25% fat.
- Whole milk yogurt… Dairy products will be a great addition to breakfast or snacks. To get homemade yogurt, you need whole milk and natural yogurt with bifid bacteria, without preservatives and starters. To get 6 servings, you need to take 1 liter of milk, boil, remove the film, cool the milk down to 38 ° C and add natural yogurt. Close the well-mixed mixture tightly and after packing it carefully, leave it in a warm place for 5-10 hours. We pack ready-made whole milk yogurt in jars. It can be stored in the refrigerator for up to 5 days.
- Whole Milk Porridge … It is also considered an ideal hearty breakfast. To make 1 serving, you need 1.5 cups of milk, the same amount of water, half a glass of oatmeal, and the same amount of Hercules porridge, 2 tbsp. sugar and a pinch of salt. For the dish, it is enough to mix water with milk, boil, and then add the ingredients. Porridge can be seasoned with jam or marmalade.
Whole milk recipes are not only valued for good taste but also for quick preparation. In most cases, this will not require long-term chef involvement.
Interesting facts about whole milk
Drinking whole milk is the most widespread beverage in the world; it is consumed not only by humans but also by animals. Up to 714 million tons of this drink are drunk per year.
Initially, only infants had the ability to digest milk. However, during the development, several adults in Northern Europe were given the same opportunity. Presumably, this is due to a lack of calcium and vitamin D in the body of adults. Individuals who are able to get these elements from milk are more viable and healthier, like their children.
Until the middle of the 19th century. Whole milk, despite its nutritional value, was the cause of the spread of many diseases as it was not pasteurized and was only consumed fresh. It was with pasteurization that research and industrial processes to standardize (reduce fat content) milk began and many city dwellers have forgotten that this is whole milk. But today, modern technology is helping to restore the taste of “cow’s milk.”