| |
|
|
|
|
|
| What is the importance of milk and dairy products? | | Lactose with milk carbohydrates is the source of milk energy. Lactose is helpful in regulating bowel movements in the formation of brain and nerve cells. Improves beneficial intestinal bacteria by providing appropriate media (pH). Mild nausea, gas in the stomach, souring in the stomach and mild diarrhea may occur in those who do not drink milk. These findings will continue as you continue to drink milk.
Milk oil is another source of milk energy. It provides absorption of fat soluble vitamins (A, E, D, K). Semi-fatty or non-fat milk can be consumed in special cases and in adulthood. Fatty acids in milk fat, especially children's nervous system and intellectual capacity has been reported to be a variable that provides development.
Milk is rich in minerals (calcium, phosphorus, iodine, sodium, magnesium). Milk contains no more than enough calcium and calcium. Calcium, phosphorus and magnesium are essential components of bone tissue. Bone mineral tissue increases with a balanced diet from childhood until the age of 20-25. In old age, bone mineral tissue decreases due to inactivity and change of hormonal balance. Milk, rich in calcium, phosphorus and protein content, provides the development of bone tissue in childhood and youth, and decreases loss in old age. Milk protein increases the absorption of calcium, as well as the formation of bone tissue cells. Lactose, which is a milk carbohydrate, is also an important factor that increases the absorption of calcium from the small intestine.
Milk contains a large number of vitamins with growth and development, favorable use of nutrients in the body, performance of the nervous system, improvement of body resistance and function in blood production. Riboflavin (vitamin B 2), B12, vitamin A, B6, B1, niacin and folic acid are the vitamins found in milk. The vitamins in the composition of milk are very sensitive to many physical and chemical effects such as heat and light. During the processing of milk, especially during heat treatment and exposure to ultraviolet rays during transportation, losses in food elements are undesirable in terms of health.
Increasing the consumption of milk and dairy products is recommended by health professionals in terms of ensuring adequate and balanced nutrients and energy intake. When we look at the world wide, we have different amounts of milk and milk products for each country. In our country, it is noteworthy that milk drinking habits are very low. According to the results of the National Nutrition Survey 1974 Turkey-milk yogurt daily while per capita consumption of 78.7 grams, 69 grams was reduced in the 1984 survey.
The nutrient content of the milk varies according to the animal species from which it is obtained. Cow milk with an average of 88% water contains more than 100 different components. Milk and milk products; A good source of protein, calcium, phosphorus, vitamin A, some B vitamins (especially riboflavin, B12).
|
|
|
|
|
MEDIA 
