1. What is so important in Milk ?
  2. What is malted milk powder ?
  3. What is concentrated milk ?
  4. What does the term “milk-solids-nonfat” mean ?
  5. What is milk calcium ?
  6. What are sphingolipids and sphingomyelin ?
  7. What is the function of Immunoglobulin ?
  8. Can consuming Milk help people lose weight ?
  9. Which dairy ingredients serve as probiotics ?


What is so important in Milk ?

It contains two unique Ingredients
(1) Casein - the most potent body building protein
(2) lactose - the only carbohydrate that helps in development of brain cells.

What is malted milk powder?

Malted milk powder is a combination of fresh whole milk and an extract of cooked mash of malted barley and flour. This product is then dried to form a free-flowing powder. Malted milk powder has a unique flavor and is used in a variety of confectionery and beverage products.

What is concentrated milk ?

Concentrated milk is also known as condensed whole milk. It contains a minimum of 7.5% milk fat and 25.5% total milk solids. Concentrated whole milk is used primarily in the confectionery industry.

What does the term “milk-solids-nonfat” mean ?

The important parts of milk are water part, fat part & non fat part. Non fat part is also called milk solid not fat. It is a group of ingredients like:

What is milk calcium ?

Milk calcium, sometimes called milk mineral complex or whey minerals, is a concentrated source of calcium and other minerals derived from milk. It is generally obtained as an isolated fraction of whey.

Milk calcium is becoming an increasingly important source of calcium supplementation in the food industry. It offers a unique combination of minerals important for proper bone growth, including calcium, phosphorus, magnesium and zinc. Milk calcium is a natural and label-friendly ingredient that offers excellent purity, bland flavor and high bio-availability. Some calcium suppliers offer different granulation for varied applications.

What are sphingolipids and sphingomyelin ?

Sphingolipids are an important type of fat found in milk and dairy ingredients. Long-term feeding of sphingolipids (1%) to laboratory rats significantly decreased total blood cholesterol levels by about 30%. Studies also indicate that sphingolipids may influence cell regulation pertaining to carcinogenesis.

Sphingomyelin is one of the sphingolipids founds in cow’s milk. Studies in laboratory mice indicate that dietary sphingomyelin may combat colon cancer. Researchers propose that sphingolipids inhibit the growth and metastasis of tumor cells and transform precancerous cells to more normal cells.

What is the function of Immunoglobulin ?

Immunoglobulin are very complex proteins whose function is to provide various types of immunity. Bovine milk contains three classes of immunoglobulins—IgA, IgG and IgM. About 10% of the protein in whey is composed of immunoglobulin. However, the concentration is much higher in colostrums, the first milk secreted after birth.

Can consuming Milk help people lose weight ?

Yes. In fact, a study published, showed that people on a reduced-calorie diet who consumed three servings of milk, cheese or yogurt each day lost significantly more weight and more body fat than those who just cut calories while consuming little or no milk.

This research also indicates that including three daily servings of milk, cheese or yogurt in a reduced-calorie diet may help people lose more inches in the abdominal region and more total body-fat compared to a reduced-calorie diet low in dairy products.

The mix of nutrients found in milk, especially calcium, may be responsible for helping the body break down and burn fat.

Which dairy ingredients serve as probiotics ?

Probiotics are living microorganisms that favorably influence the health of the host by improving the indigenous microflora. Probiotics are nondigestible food components that increase the growth of these probiotic organisms in the gastrointestinal tract. The probiotic substances derived from whey or lactose include lactitol, lactulose, lactosucrose and galactooligosaccharides.

These compounds are not digested in the small intestine, passing instead to the colon where they serve as fermentation substrates for probiotic bacteria, including Bifid bacterium and Lactobacillus strains.

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