Advantages And Disadvantages Of Milk

Introduction

All mammals produce milk by mammary gland which is main source of nutrition for young mammals. The major components of milk are protein, lactose which is milk sugar, carbohydrates and fats and it contains vitamins and minerals. There are many different types of milk. Two of them are skimmed milk and full cream milk.(Source by Essentials of human nutrition(Third edition). Publisher: Oxford University Press. Author: Jim Mann, A.Stewart Truswell. ISBN978-0-19-929097-0 .Pages:363)

Skimmed milk has almost all the fat taken out and so do not naturally contains the fat soluble vitamins. They have extremely low percentage of fats which is less than 0.5% based on general rule. Modernized way of making low-fat and skim milks is to place the whole milk into a machine called a centrifugal separator, which spins some or all of the fat globules out of the milk. Full cream milk is the cow’s milk where the fats have not been removed. Therefore it contains large amount of saturated fats and calories. Besides, full cream milk is more nutritious compared to skimmed milk. This is because full cream milk contains fat soluble vitamins such as vitamin A, D, E and K. These vitamins are vital for strengthening immunity to infection and keeping bones healthy. For the identification of food constituents in milk, we were required to carry out a comparative analysis on the composition of two different types of milk (skimmed and full creamed). In order to do this, we were asked to