It is one of the most complete foods that humans consume. Is a matter of definition of the dictionary, of a white liquid, segregated by the mammary glands of mammal females. It’s main mission in Nature is the nutrition of the young in the first times that continue to it’s birth, but the man uses it along all its life; the consumption of milk. It provides when some motive the milk as does not like or well is not tolerated (some people present intolerance to the lactose) before suppressing its consumption agrees to resort to the dairy products like the yogurt, which the lactose is transformed into lactic acid, as we will see with more detail in the specific section dedicated to this food. When the intolerance exist neither some specific problem that do it inadvisable, the milk should been present in our routine diet, since an important doses of calcium contributes us for that reason results also very interesting to incorporate it as ingredient to different dishes of kitchen, salted or sweet. (¿In fact, is not difficult to incorporate also some of these dishes to our diet?) we utilize it in sauces, croquettes, cold soups or In homemade desserts: sweets, creams, ice-cream, crepes, rice with milk… The milk that we consume is mainly of the cow (a 90%, approximately, worldwide), but we cannot ignore the existence of other likewise apt for the diet human. the goat, the sheep, the buffalo and the flame are also animal milkmen, but in the stockbreeding in a great scale they are exploited a lot less than the cow. However, for a farm of family type, he turns out to be more accessible.
Skim Milk
The skim milk of a cow submitted to processing of pasteurization, the energy value descends to some 35 kcal for 100 g, front at 67 o'clock kcal of the whole milk; the semi-skimmed one with 1,5% of grease material, that all turns out to be more pleasant palate, has in the same quantity some 47 kcal. this energy decrease is done at the cost of the greasy elements, while the valuable calcium and other Light increases in favor of the skim milk nevertheless, yes is lost almost all the vitamin A, they remain plans of vitamin A and they are maintained practically equal those of the group B and the C, whose presence in the milk is not, of all forms, very considerable. It’s important to have this in account because many people still believe that in the skim milk takes also the content in calcium and already we have seen that it’s not. The skim milk results, therefore, very convenient for who they have problems of obesity, cholesterol or other.
Dairy Products
Besides the milk, in our multiple culinary preparations we employ many times dairy products as the cream or cream and the butter obtained of the creamy part of the milk, that is extracted and works itself later, beating it until it acquires the desired consistency.
In the preparation of ice creams is enough current the incorporation of whipped cream to give a smoother consistency to the different mixtures. Yogurt and cheese, above all fresh cheeses, with its different characteristics, constitutes likewise some important ingredients ,in the corresponding section, we will be in charge of the yogurt, considered in many places as an authentic one "food miracle".
Desserts Recipes Milk in Our Diet Eggs in Our Diet Sugar in Our Diet Fruits in our Diet Ice Creams in our Diet
