Are you one of those who loves milk?
I love this one drink. It's delicious! Sweet and healthy drink.
Milk is a beverage that is often consumed every morning (it should be done) or sometimes even drinking milk during the day. Milk is also one of the favorite drinks. Almost everyone. Babies, children, adolescents, adults and even the elderly also sometimes consume them. Because it contains a variety of highly complete substances such as vitamins, nutrients, carbohydrates, proteins, minerals and even chemicals contained in it.
Fresh and normal milk has a flavor that is not easily defined, but can be characterized by soft flavor and texture. Milk is also a good medium for microbial growth. Every milliliter in milk contains hundreds of thousands to millions of microbes, especially bacteria.
Fresh milk is Amphoteric, which can be acidic and alkaline. Potency of hydrogen ion (ph) fresh milk is about 6.5-6,7. If titrated with alkaly and phenolphthalein (PP) catalyst, total acid in milk is known to contain only 0.10-0.26%. Most of the acids found in milk are lactic acid. However, the acidity of milk can be caused by other compounds, such as complex phosphate compounds, citric acid, amino acids, and carbon dioxide.
Composition Contained In Milk:
1. Lactose
Milk contains lactose (carbohydrate) which serves as a burning agent in metabolic processes and is used in the development of brain cells. In lactose milk is formed from 2 components, namely glucose and galactose, also milk levels reach 4.60%. It is these compounds that contain sweet taste in milk and lactose itself can be damaged by lactic acid-forming microbes.
2. Protein
Protein content in milk averaged 3.20% consisting of 2.70% casein (cheese ingredients) and 0.50% albumin. Protein in milk contains 11 essential amino acids that are rarely found in foods from rice (cereal grains).
3. Fat
Fat content in milk is 3.45%. Fatty milk consisting of fatty acids is a source of energy for the body. Its specialty is not to form a reserve fat as physiological fat.
4. Vitamins
The levels of vitamins present in milk depend on the type of food produced by the cattle and the lactation time. Milk-soluble vitamins belong to vitamin B complex, vitamin C, vitamin A, provitamin A and vitamin D. More importantly, vitamins B1, B2, nicotine and pantothenic acid. When the milk is heated, pasteurized or sterilized then 10-30% of vitamin B1 will disappear and vitamin C will be gone 20-60%. The content contained in milk serves as an adjuvant in the process of katabiose and anabiose metabolism.
5. Enzymes
Enzymes work for biological catalysts that accelerate the change of a material by hydrolysis. The famous enzymes are peroxidase, reductase, catalase and phosphatase. With the enzyme heating will not work anymore.
Milk, has a delicious flavor, delicious and has many benefits. have you started to like milk? I have long taken advantage of milk.
