Milk

Milk is a liquid (an emulsion of fat droplets in water) that is produced by female mammals that have just given birth to an offspring and as food serves for that descendant.Milk consists of fats, proteins, lactose and salts. The milk that people produce is called breast milk. For the production of milk for the food industry is usually cow's milk used.One liter of milk weighs 1030 grams. On a much smaller scale, goat's milk, sheep's milk, and camel milk used. In Europe and Russia horse milk is also produced. Buffalo milkis almost exclusively used for the production of cheese . Previously, because the strong compositionally equivalent, donkey's milk used as a replacement for breast milk. In the North of Scandinavia and Russia reindeer milk is also used; in Russia even Elk milk.

The word milk comes from the Middle Dutch (c. 1253 signaled). The Word In the old Dutch for mlechan – other variants are: milch, mlec mælk and.



Content
[hide] *fat content 1  ==Fat Content[ Edit] == Milk contains milk fat. The percentage of milk fat in raw milk amounts to approx. 3,5% (35 g/l). By creaming the fat content is reduced. In 1940, the Netherlands introduced inmilk standardization, that determines the minimum and maximum fat content for (skim) milk which may be sold under several names. Nowadays this is laid down in theDecree Dairy: ==Processing[ Edit] == Milking a cow.For the better preservation of the milk taste the raw milk dairy in a number of operations. To make milk a longer shelf life, most bacteria are killed. Boiled milk, however, has a heavily modified taste. The art is now a compromise between shelf life and taste.
 * 2 Processing
 * 3 Milk in medicine
 * 3.1 milk allergy
 * 3.2 Lactose intolerance
 * 4 Table nutrients
 * 5 see also

From milk dairy products can be produced. Think of yogurt in all kinds of different variants, buttermilk, cheese and vlasoorten butter ,. ==Milk in the medicine[ Edit] == ===Milk Allergy<span class="mw-editsection" len="334" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] === <p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">In some people the immune system reacts abnormally on cow's milk proteins making them develop eczema on skin. This occurs mainly in infants and young children. Usually they have later in life here no longer experience. 2 to 6% of the babies has this allergy. ===Lactose intolerance<span class="mw-editsection" len="339" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] === Lactose intolerance across the world<p lang="en" len="283" style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Some people have an inability to convert milk sugars, making them intestinal complaints add up.
 * pasteurization (heating to 72 °)
 * sterilization (heating at 120 °)
 * - UHTsterilization (momentary heating on Ultra high temperature)
 * bactofuge®, a special type of centrifuge to milk to purge of bacteria and spores
 * cooking (heated until the milk boils, is not generally factory applied)
 * wellen (from colostrum)

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Most of mankind (with the exception of very young children) is lactose intolerant; large parts of the West-European, North African, Middle-African population and the North American population there an exception to.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">A liter of milk or yogurt contains on average 40 grams of sugar (4 g per 100 ml) in the form of lactose. This is in contrast to cheese, in which the milk ferments lactose is converted to water and carbon dioxide. Cheese is a better choice than milk or yogurt for people with lactose intolerance or irritable bowel syndrome.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">The lactose consists of 2 sugars, glucose and half the other half galactose. Of galactose is through scientific research has shown that the neurodegenerative damage, an increase in stress hormones, a reduction of active antioxidants in the blood and chronic memory loss caused. <sup class="reference" id="cite_ref-1" len="164" style="line-height:1;unicode-bidi:-webkit-isolate;">[1]  <sup class="reference" id="cite_ref-2" len="164" style="line-height:1;unicode-bidi:-webkit-isolate;">[2]  <sup class="reference" id="cite_ref-3" len="164" style="line-height:1;unicode-bidi:-webkit-isolate;">[3] ==Table nutrients<span class="mw-editsection" len="340" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] == <p lang="en" len="41" style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Average quantity per 100 ml