Milk is typically a staple for younger children. But apart from using it in their breakfast cereal or dinner recipes, many adults no longer consume it regularly. Why do we consider this drink so critical for children but reduce our consumption as adults? Much of the answer has to do with the many misconceptions that swirl around the product and its benefits. Let’s take a closer look and answer the question – should adults drink milk? Adults drink milk primarily for its high calcium content, but they may not be aware that it delivers nearly every nutrient needed for a healthy body. This complex liquid provides a variety of health benefits, most notably calcium and protein.
Proteins in Dairy
There are two types of milk proteins: soluble (whey protein) and insoluble (casein). Both groups of milk proteins are excellent for obtaining essential amino acids and achieving effective digestibility.
The casein family of proteins comprises 80% of the proteins in milk, with alpha-casein being the most prolific. Casein optimizes mineral absorption by the body and facilitates lower blood pressure.
The whey protein family represents the remaining 20% of milk’s protein content. These proteins are dense in branched-chain amino acids (BCAAs) and are associated with reduced blood pressure and enhanced ability to cope with stress. Whey protein is also highly efficient for growing and maintaining muscles, making it a popular health supplement among bodybuilders.
Milk Fats
Whole milk directly from the cow contains approximately 4% fat. In the United States, whole milk sold to consumers is 3.25% fat, reduced-fat milk is 2%, and low-fat milk 1%. Milk fat contains approximately 400 different fatty acids. It is especially rich in saturated fats, which make up about 70% of its fatty acid content. Monounsaturated fats represent 28% of the total fat content, and polyunsaturated fats make up the balance – only about 2.3% of the total fat content. Did You Know? Even though the processed version is bad for your health, the trans fats found naturally in dairy products are considered beneficial.
Carbohydrates in Dairy Products
The carbs found in milk are primarily in the form of the simple sugar lactose. In the digestive system, lactose breaks down into glucose and galactose, which enter the bloodstream before reaching the liver for processing. When people lack the enzyme needed to break down lactose in their body, they are considered lactose-intolerant.
Vitamins and Minerals in Milk
Milk naturally contains all the vitamins and minerals required to sustain a young calf and similarly provides nearly every nutrient needed by humans. In fact, milk is one of the most nutritious foods available, containing Vitamin B12, Calcium, Riboflavin (B2), and phosphorus. Milk is also often fortified with Vitamin D, which is needed to keep bones, teeth, and muscles healthy. The nutrients found in milk are considered essential to prevent or treat osteoporosis, a condition characterized by a decrease in bone density. Milk’s high calcium and protein content are the two primary reasons that it appears to increase bone density. Dairy products have also been linked to a lower risk of high blood pressure due to the calcium, potassium, and magnesium present in milk.
Pasteurization and Homogenization
Raw milk is perfect for baby cows, but milk sold for human consumption is typically prepared through homogenization and pasteurization. Contemporary dairy farmers utilize state-of-the-art equipment and sterile practices to ensure that the milk that arrives in your home is delicious, nutritious, and safe. Zwirner Equipment provides a wide inventory of reconditioned stainless steel storage tanks, homogenizers, and pasteurizers needed by the dairy industry. If you are a dairy processing facility looking for high-quality, lower-cost equipment, call us today to source the equipment you need.
