NUTRITIONAL A NUTRITIONAL AND MEDICINAL ATTRIBUTES OF MILK

Nutritional And Medicinal Attributes Of Milk By Dr. Ashok Singh

Professor and Head, Department of Animal Breeding & Genetics College of Veterinary Science and Animal Husbandry, Mhow (M.P.)

Milk is Mother Nature’s perfect food. Milk is a good system is functional. Colostrum of vital importance to source of nutrition and also known as complete diet. the new born calf. Colostrum can be frozen and Milk is composed of water, carbohydrate, fat, protein, stored for administration to other calves. Colostrum minerals and vitamins. Milk is an essential source of is a rich source of immune components and growth nourishment for both adults and children’s. Milk factors. It contains more protein, immunoglobulins increasing strength, improve memories, reduce (Ig), fat, vitamins and minerals than milk. The 3 exhaustion, maintains strength and milk contains all major immune factors present in Colostrum are the elements necessary for the growth and nutrition immunoglobulins : IgG, IgM and IgA. The lactoferrin of bones, nerves, muscles and other tissues. Milk is is iron-binding protein with antibacterial and antiviral highly nutritious contains vitamins, minerals which properties.This immune factor protect humans from a are natural antidotes to the rickets, scurvy and other wide range of infections. The lysozyme is an diseases and protect from nutritional deficiency. antibacterial and lytic enzyme also present in the Colostrum. The lactoperoxidase is a major Milk is categorized in many ways: antibacterial enzyme present if the Colostrum. Some 1. Raw milk-come straight from dairy, higher in growth factors like Epidermal growth factor and calcium. Insuline line growth factors are important factors present in the colosturm. Colostrum is an 2. Pasteurized milk – pasteurization is essentially the outstanding nutritional supplement, a food that rapid heating and cooling of milk as away of protects and promotes health. destroying dangerous bacteria.

3. Homogenized milk – Homogenization is a process of pushing the milk at force through a tiny sieve like Milk And Milk Products apparatus, so the fat molecules split and become suspended throughout the milk. Cream: Cream is a yellowish, substance that is Milk is a highly perishable product that should be created when which milk is heated. When milk is cooled t about 4 degree C as soon as possible after heated a layer of high content rises to the collection. Milk is a complex nutritious product that surface. This layer is called cream. Creams that have contains more than 100 substances that are either in higher fat content have a richer texture and more solution, suspension or emulsion in water. flavorful taste and they do not curdle easily when they are used in cooking. Cream is a fat rich component. The portion of milk into which fat has Colostrum been gathered and which contains a large portion of milk fat. When milk fat is concentrated in to a Colostrum the first milk is a form of milk produced by fraction of the original milk, that portion is known as the mammary gland of mammals in late pregnancy. “cream”. Cream is a dairy product that is composed Most of the species will generate colostrums just of the higher layer skimmed from the top of prior to give birth. Colostrum contains antibodies to milk before homogenization. Cream can be dried to a protect the new born against disease as well as being powder for shipment to distant markets. lower in fat and higher in protein than ordinary milk. Uses of cream- the cream can be used for direct Colostrum has antioxidant components such as consumption in the form of table or whipping or Lactoferrin and Hemopexine which binds free hem in coffee cream. It can be incorporated in the the body. Colostrum is a yellow liquid, especially rich production of special dishes. It also acts as a raw in immune factors secreted by the mammary gland material in the production of butter, ice cream, of female mammals a few days before and after birth butter oil and . of their young. Colusturm should be given to the calf as soon after birth possible. This will at least double Nutritive value of cream – water 45-68%, fat 25- the young calf’s chances of survival. Colusturm 60%, protein 1.69-2.54%, Lactose 2.47-3.71%. Ash immunoglobulins are stable in the calf’s blood stream 0.37-0.56%, Total solids 31.8-54.55%, Solid not fat for 60 days, providing protection until it own immuno 4.55-6.80%

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Butter: Butter is a dairy product made by bones and low lactose content protect teeth against fresh or fermented cream or milk. Butter consists of harmful sugars. butter fat, milk protein and water. Butter is a water– 2. Paneer is good source of Vitamin D, along with in-oil emulsion resulting from on inversion of the calcium facilitate in preventing cavities and wearing cream, an oil-in-water emulsion, the milk proteins down of the tooth enamel. 3. Paneer prevent are the emulsifiers. Butter remains a solid when osteoporosis because paneer is rich source of refrigerated. It is generally has a pale yellow colour protein, calcium and vitamins which are necessary but varies from deep yellow to nearly white. The for proper bone health. 4. Paneer helps in boosting colour is dependent on the animal’s feed commonly weight, enhance blood formation, strength then the presence of carotene. Commercially butter is about liver and facilitate absorption of nutritients. 5. By 80% butter fat and 15% water traditionally made conjugated linoleic acid and sphingolipids in cheese butter may have as little as 65% fat and 30% water. make it effective in preventing cancer. Nutritive Butter is packed and sold by weight only, not by value of Paneer- Energy 265 Kcal, Protein 18.3 g, volume nor by unit (stick). Butter for commercial and Carbohydrate 1.2 g and Fat 20.8 g. industrial use is packaged in plastic buckets, tubs, or drums in quantities and units suites to the local Khoa: Khoa is a milk food widely used in India and market. Normal butter soften to a spreadable Pakistan made by either dried whole milk or milk consistency around 15 degree C well above thickened by heating in an open iron pan. Khoa is of refrigerator temperature. Keeping butter tightly 3 types – Batti, chickna and daanedaar. Khoa is wrapped delay rancidity, which is hastened by normally white or pale yellow. If prepared in the exposure to light or air and also help prevent it from winter, it may be saved for used in the summer and picking up other odour. Wrapped butter has a shelf may acquired a green tinge and grainier texture from life of several months at refrigerator temperature. a surface mould. This is called hariyali (Green khoa) Melted butter plays an important role in the and is used to make gulab jamun. Uses – Khoa is preparation of sauces. Butter is used for frying. Ghee used in various types of sweets- Pedha, Gulab has always be a common frying medium in India, jamun, Barfi, Gujia and Halwa. where many avoid other animal fats for cultural or Curd: Curds are dairy product obtained by curding religious reasons. Butter fills several role in baking. (coagulating) milk rennet or an edible acidic Pastry makers often chill all their ingredients and substance such as lemon juice or vinegar and then utensils while working with a butter dought. Butter is draining off the liquid portion. Curd is the part that a yellow to white solid emulsion fat globules, water coagulated when the milk sours or is treated with and inorganic salt produced by churning the cream enzymes. Curd is used to make cheese. Curds are a from cow’s milk. Butter has long been used as a healthy, universally useful food. It is formed by lactic spread and as a cooking fat. Butter is high energy fermentation of milk. Curd is known for its food containing approximately 717 Kcal. There are 2 smoothness and its pleasant and refreshing taste. methods of continuous butter making-1. One Curd is a sour milk preparation. Curd or dahi is involving accelerated churning of normal cream and easten as such with salt or sugar or added to other 2.- the utilization of separated high fat cream. Well preparation. The butter fat is removed from dahi by made butter should be uniformly firm, waxy and easy churning and used to make ghee. Curd have better to slice and spread. Nutritional value of 100g butter- nutritive value than milk. Curd contain more vitamins energy 717 kcal, carbohydrate0.8g. fat 81g, protein than milk. During curd formation the lactose of milk 1g, vitamin 684 mcu g, Vitamin D 60 IU, Vitamin E is converted in to lactic acid. Curd is a great 2.32 mg, Cholesterol 215 mg. therapeutic food. Curd is rich in carbohydrates and Paneer: Paneer – chhena is an un aged acid set, non abundantly rich in nutritional value and contains melting farm or cheeses or curd cheese made by many health benefits. Curd find place in the diet, curding heated milk with lemen juice, vinegar or any prescribed to people suffering from ailment such as other food acids. Paneer remains the most common jaundice. 1. Studies indicates that curd is helpful in type of cheese used in tradional South Asian minimizing the risk of increased blood pressure. 2. Cuisines. The use of paneer is more common in Curd is excellent source of calcium helps in the , India, Pakistan, and Bangladesh. The well maintenance of strong bones and teeth. 3. The known rasgulla features plain chhana beaten by hand bacteria present in curd favour digestion. 4. Daily and shaped in to balls which are soaked in syrup. intake of curd found to be effective in preventing Some common paneer dishes are sandesh, matter premature aging. 5. Curd has the potential to serve paneer, shahi paneer, paneer tikka, paneer tikka beneficial to patients suffering from constipation and masala, kadai paneer, chili paneer, paneer pakaora, colon cancer. 6. Curd is also an effective hair ras malai, rasgulla, khoya paneer, paneer bhurji. In conditioner as good dandruff-fighting agent. Curd is fast food McDonald India serves Mc spicy paneer and used in treatment of eczema, psoriasis and such Paneer Wrap. other skin disorders. 7. Curd contain high level of calcium beneficial for old people suffering from Paneer/cottage cheese is prominent in South Asia and osteoporosis. Curd found to provide relief to patients used in most of the dishes. suffering from increased cholesterol level. Health benefits of Paneer – 1. A great source of Ghee: Ghee is the pure butter fat left over after the calcium helping in maintaining strong teeth and milk solids and water are removed from butter. Its used widely in Indian cooking and word ghee is the 111 Dairy Year Book (2014-15) NUTRITIONAL A NUTRITIONAL AND MEDICINAL ATTRIBUTES OF MILK

hindi word for fat. Ghee is made by melting butter, prevents the formation of kidney stones in the body. cooking off the water and separating the clear golden Calcium is beneficial in preventing obesity amongst butter fat from the milk solids. Ghee is composed children, it also helps overweight adults to weight, almost entirely of saturated fat, when cooking, it can especially around the midsection. Calcium is highly be unhealthy to heat poly unsaturated oils such as beneficial against breast cancer. It also plays an vegetable oils to high temperature. integral role in blood clotting, muscle contraction, Benefits of ghee – 1. Ghee to reduce cholesterol both blood pressure regulation and cell membrane in the serum and intestine. 2. Ghee is also goof for function. nerves and brain. 3. It helps to control eye pressure Milk composition have following ingredients: and is beneficial to glacucoma patients. 4. Ghee Carbohydrate – The principle carbohydrate in milk is stimulate the secretion of stomach acids to help with lactose. digestion. 5. Ghee is rich with antioxidants and acts as an aid in the absorption of vitamin and minerals Fat – Normally fat (lipids) makes up from 2.5-6% of from other foods, serving to strengthen the immune milk. Fat is present in milk in small globules system. 6. It is good for treatment of burn. 7. suspended in water. The majority of milk fat is in the According to Ayurveda ghee promotes learning and form of triglycerides. increased memory retention. 8. It has been used in Water – The nutritional value of milk as a whole is Indian medicine practice to help with ulcer, greater than the value of its individual nutrients constipation and promotion of healthy eyes and because of its unique nutritional balance. brain. 9. A spoon of ghee ful of health, poses no Protein – Most of the nitrogen in the milk is found in danger to cardiac health and could protect us from the form of protein. The concentration of protein in cancer. 10. Ghee improves blood HDL level which is milk varies from 3-4% (30-40 grams/100 liter). good for heart. Proteins falls in to two major groups i.e. caseins Nutritive value of a tea spoon ghee – Energy 112 (80%) and whey protein (20%). Kcal, Total fat 12.73g (7.93g saturated fat, 0.473 Composition of cow’s milk – Water 86.5%, Milk sugar poly unsaturated fat and 3.68 g mono unsaturated (lactose) 4.8%, Fat 4.5%, Protein 3.5%, Vitamins fat), Cholestrol 32.77 mg, sodium 0.205 mg, and minerals 0.7%. potassium 0,627 g, and protein 0.0358 g. Most common undesirable substances found in milk Milk powder: Milk powder / dried milk is a manufactured dairy products made by evaporating 1. Additional water milk to dryness. One purpose of drying milk is to 2. Detergents and disinfectants preserve is. Milk powder has a far longer shelf life 3. Antibiotics than liquid milk and does not need to be refrigerated 4. Pesticides or insecticides due to its moisture content. Milk powder is used for 5. Bacteria food and health. Commercial milk powder are reported to contain “Oxysterols”. 2. Buffalo milk Nutritive value of dry milk–Protein 36%, Carbohydrate Buffalo milk is totally natural product that can be (lactose) 52%, Calcium 1.3%, Potassium 1.8%. consumed like any other milk. Buffalo milk is very white and beautifully smooth. It is significantly lower in cholesterol and higher in calcium than cow’s, Nutritional And Medicinal Properties sheep’s and goat’s milk. Buffalo milk contains 58% Of Milk Of Various Livestock Species more calcium, 40% more protein and 43% less cholesterol than cow’s. Buffalo milk is also rich source of iron, phosphorus, vitamin A and off course 1- Cow Milk protein. Buffalo milk contains high levels of the Cow milk form the basis of all types of dairy products. natural antioxidant tocopherol. Peroxidate activity is Earlier milk and other dairy products were consumed normally 2-4 times that of cow’s milk. Buffalo milk is only by wealthy people. However, with times it came suitable for many suffering from cows milk allergic to be with in reach of the poor people as well. (CMA). The high milk solids of buffalo milk is ideal for Cow’s milk is highly rich in calcium content calcium is processing in to superb dairy products and essential for the growth and development of bones. contributes to significant energy savings. Buffalo Milk can prove extremely helpful in fighting against mozzarella –smooth texture and richness is simply gout, which is a common type of arthritis. Cow’s milk the best.

contains riboflavin (Vitamin B12), Vitamin B12, Both Buffalo Milk Vs. Cow Milk the vitamins are functional in the production of energy for the body. The vitamins are also functional No difference in nutritive value: There is practically no in cardio-vascular protection. Cow’s milk contains difference in the nutritive value and digestibility of iodine in rich quantity which is an integral component milk and milk products obtained from cow and of the thyroid hormones tridothyronine and buffalo milks. Lower cholesterol content: thyroxine. Milk can prove extremely helpful in Significantly, cholesterol content of buffalo milk is fighting against gout, which is a common type of 0.65 mg/g as compared to the corresponding value arthritis. Milk being rich a calcium and potassium of 3.14 mg/g for cow milk. More proteins: Animal bioassays have shown the Protein Efficiency 112 Dairy Year Book (2014-15) NUTRITIONAL A NUTRITIONAL AND MEDICINAL ATTRIBUTES OF MILK

Ratio (PER) value of buffalo milk proteins to be 2.74 asimmunoglobulins, lactoferrin, lysozyme, and that of cow milk as 2.49. It will be seen that lactoperoxidase as well as bifidogenic factors, render buffalo milk has about 11.42 per cent higher buffalo milk more suitable than cow milk for the protein than cow milk. More important minerals: preparation of a wide range of special dietary and Buffalo milk is also superior to cow milk in terms of health foods. important minerals, namely calcium, iron and 3. Goat milk phosphorus which are higher by 92 per cent, 37.7 per cent and 118 per cent respectively than those Goat milk is a complete protein and contains the same present in cow milk. More vitamin A: Buffalo bioactive elements that are found in mother’s milk, metabolizes all the carotein into vitamin A, which is which protect health and serve to hinder the growth passed on to milk as such. of harmful organics in the body. Goat milk is as close to a perfect food as possible in nature. Goat milk is a More viable commercially: Buffalo milk is highly compatible nursing natural food for people commercially more viable than cow milk for the who are allergic to cow’s milk. Goat milk helps to manufacture of fat-based and SNF-based milk neutralize mucous. The fat content in goat milk is products, such as butter, ghee and milk very low compared to cow milk. The fat globules are powders because of its lower water content and 1/9 the size of cow milk, making it a very easy higher fat content. Most significantly, thelower natural food to breakdown. Goat milk digest easily cholesterol value should make it more popular in the making it the perfect food for children, the elderly health conscious market. By the virtue of greater and pets that have been weaned from their mother. opacity of casein miscelles, coupled with higher Goat milk neutralizes acids and toxins. Goat milk is levels of colloidal proteins, calcium and phosphorus, high in healing enzyme and has a superior form of buffalo milk is more densely white and has superior calcium that cow milk. Goat milk is compatible with whitening properties as compared to cow most Abunda life powder formulas. Goat’s milk is a milk. Therefore, unlike the cow milk (which is pale- rich source of calcium tryptophan amino acid. creamish yellow in color) and cow milk fat (which is Protein, phosphorus, riboflavin and potassium are golden yellow in color), buffalo milk is distinctively also found in good quantities in the milk. High whiter. UHT-processed buffalo milk and cream are calcium in goat’s milk helps prevent bone loss and intrinsically whiter and more viscous than their cow migraine, headache and also protects colon cells milk counterparts, because of conversion of greater from cancer causing chemicals. Goat’s cow enhance levels of calcium and phosphorus into the colloidal the metabolism of iron and copper. Goat’s milk form. Buffalo milk is, therefore, more aptly suitable contains double the amount of healthful medium- for the production of tea and coffee whiteners than chain fatty acids such as capric and caprylic acids are cow milk.Higher innate levels of proteins and fat highly antimicrobial in nature. Goat’s milk is a good render buffalo milk a more economical alternative to source of trace mineral selenium helps in immune cow milk for the production of casein, caseinates, modulation and antioxidant properties. whey protein concentrates and a wide range of the fat-rich dairy products. 4. Sheep Milk Better whey proteins: Proteins of buffalo milk, Sheep milk is the most nutritious milk. Nutritionist particularly the whey proteins, are moreresistant to says that vitamin and mineral contents of sheep’s heat denaturation as compared to the cow milk milk is superior to that of other commercial available proteins. Dried milk products prepared from buffalo milk. The 45% mono or polyunsaturated fats it milk exhibit higher levels of undenatured contains are beneficial to the circulatory system. proteins when processed under similar conditions. In Sheep milk to be beneficial in the treatment of a general, the reconstitution behavior of dried milk range of ailments from asthma to eczema. Sheep are products made from buffalo milk is indistinguishable used to produce pharmaceuticals in their blood and from those made from cow milk. However, dried milk. Some of the world’s most famous cheeses are buffalo milk may be preferred over dried cow milk for originally made from sheep’s milk. Roque fort, Feta, those technological applications where higher levels Ricotta and Pecorina Romano. Sheep milk is also of undenatured whey proteins would be more made in to yogurt, butter. Sheep’s milk is commonly desirable. Better cheese: Cheese made from buffalo used to make cultured dairy products well known milk displays typical body and textural cheese mad from sheep milk include the “Feta”. characteristics. More specifically, where chewing and Sheep milk is richer in fat, solids and minerals. This stringing properties are specially desired as in the makes it ideal for cheese making process. Most case of Mozzarella cheese, buffalo milk is people who are allergic to cow milk products or who technologically preferable over cow milk. In Italy, are lactose intolerant can use sheep milk products. recently legislation has been introduced to Sheep milk is more acceptable to the human restrict use of term "Mozzarella" only to those digestive system in comparison to cow’s milk. Sheep products exclusively made from buffalo milk (without milk does not have such a strong smell and taste as admixture with cow milk). Certain traditional cheese goat’s milk. Large consumption of sheep milk is varieties, such as paneer in India or pickled cheeses thought to lead to longevity because of high calcium from the Middle-East countries, are best made from content, sheep milk is also good for the prevention of buffalo milk.Better health foods: The presence osteoporosis. Sheep milk is ideal for cheese of higher levels of various bioprotective factors, such production as it contains double the amount of solids as compared to cow or goat milk. Sheep milk have 113 Dairy Year Book (2014-15) NUTRITIONAL A NUTRITIONAL AND MEDICINAL ATTRIBUTES OF MILK

abundant of zinc which is essential for a healthy skin. 6. Donkey milk Sheep milk contains double the amount of butter fat Donkey milk used since Egyptian antiquity for both in comparison to goat’s and cow’s milk. The fat alimentary and cosmetic reasons. Cleopatra queen globules in sheep milk are smaller than those in took baths in Donkey’s milk to preserve the beauty either cow or goat milk. Sheep milk is more and youth of her skin. Donkey’s milk effaces wrinkle homogenous. The smaller fat globules more easily in the face, renders the skin more delicate and digested and are less likely to cause high cholesterol. preserves it whiteness. Donkey’s milk is the closest Sheep milk contains three times more whey proteins, to human breast milk. Donkey’s milk is the best which contributes to better digestibility. It is proved substitute of human milk for its content in lactose, that the lactose in sheep milk is more acceptable to proteins, minerals and omega 3 fatty acids. Donkey’s people than that of other type of milk. Vitamins like milk is highly palatable. A dairy donkey yield 350 to B-complex and especially vitamins like A, D and E 850 ml of milk. Donkey’s milk could serves an occurs naturally in large quantities in sheep milk. alternative to cow’s milk for children allergic to Sheep milk is especially high in folic acid and Vitamin bovine proteins. The Donkey’s milk has the B12. revitalizing impact on the whole body. Donkey’s milk

is very effective for removing skin problems, 5. Camel Milk boosting your immune system, low fat, rich in Camel milk has a high vitamin and mineral content Vitamin C, B, and D2 and very rich in and immunological content. Bacterian camel breed immunoglobulin which prevent and fighting against milk has a higher fat content than Dromedary breed virus and bacteriological aggression like colds and milk. Camel milk is low in lactose and higher level of bronchitis, asthma etc. Donkey’s milk contain 60 potassium, magnesium, iron, copper, manganese, times more vitamin C than cow’s milk, rich in vitamin sodium and zinc than a cow’s milk. Camel milk is 3 A, D & E, Calcium and phosphorus. Donkey’s milk times higer vitamin C and 10 times higher in iron contain immunoglobulin proteins which acts as an than cow’s milk. Camel milk is higher in unsaturated anti body and improves the immune system. Omega fatty acids and B vitamins and less in vitamin A and 3 fatty acid play vital role in the heart protection B2. Camel milk. Camel milk has more fat and protein correction of the cardiovascular system functioning, than cow’s milk. Camel milk does seems to contain help in the treatment of thrombosis improve the high level of insulin. Camel milk is used by diabetic prevention of heart disease. Fatty acids helpful in patient and children with disabilities. Camel milk has fighting cause of Alzheimer’s disease and some type many medicinal benefits because camels feeds on of cancer. The omega 6 are very important for over 100 species tree leaves each day and each of cosmetics. Vitamin A facilitates the skin regeneration these trees has different food supplements in terms decreasing the effects of the skin aging. Vitamin B2 of vitamins, proteins, carbohydrates etc. these food improve immunity through the biological activity. supplements come with the milk which is consumed Vitamin C antioxidant role, slow down the aging and by humans. Camel milk has medicinal values and can ensure the cell structure stability. Vitamin E is well be used to treat a number of aliments in human known as the essential and anti oxidant because its being. Camel milk contains various prospective slows down the skin aging and ensures the cell proteins, mainly enzymes which exert antibacterial structure stability. Mineral salts in the Donkey’s milk and immunological properties. Therapeutics help to purify skin and they accounts for the skin properties from plants species are secreted in to the elasticity. Immunological properties of Donkey’s milk, milking camels. Vaccines prepare from camel milk its potential use in the prevention of atherosclerosis. against cancer and snake poisoning. Camel milk is a Medicinal use _ Donkey’s milk is use as medicine for health tonic and a medicine. Camel milk which is liver troubles, infectious diseases, fevers, oedema, slightly saltier than traditional milk, is drunk widely nose bleeds, poisoning and wounds, fatigue, eye across the world in Arab word and in India and well strains, weakened teeth, face wrinkles, ulceration, suited to cheese production. Camel milk contain asthma and certain gynecological troubles. Donkey’s antibodies which help fight serious diseases like milk drinking for its healing benefits. People suffering cancer, HIV/Aid, Alzheimer’s and hepatitis B. It could from the stresses and an unhealing diet be the “ Super Food “. recommended Donkey’s milk soon regained his Properties of Camel milk-1. Camel milk become the “ health and viatality. Insulin” of the future. 2. Benefits of Camel milk for Cosmatic use - Donkey’s milk used for manufacture of children with autisms and neuro-integrational / soaps and moisturizers. Facial moisturizer, night immunological challenges.3. Camel milk for food cream, hand cream, fragrant soaps, silky smooth allergies in children 4. It Camel milk the new body lotion, shower gel, shampoo, face cream, body Viagra.4. Camel milk based beauty products. lotion, bath cream, beauty mask, spa bath, spa liquid 5.Camel milk is a natural source of Alpha-hydroxy soap, spa salt, spa caviar, face and body spa peeling acids which are known to plump the skin and smooth shampoo, spa body milk, spa oil. fine lines. 6.Camel milk soaps provides most luxurious bath experience. 7. Camel milk products soaps, yoghurts, chocolate, fermented milk, cheese, butter and heat treated products.

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Composition of donkey’s, mare’s, human and cow’s milk (g/100 g) composition donkey mare human cow pH 7.0 – 7.2 7.18 7.0 – 7.5 6.6 – 6.8 Protein g/100g 1.5 – 1.8 1.5 – 2.8 0.9 – 1.7 3.1 – 3.8 Fat g/100g 0.3 – 1.8 0.5 – 2.0 3.5 – 4.0 3.5 – 3.9 Lactose g/100g 5.8 – 7.4 5.8 – 7.0 6.3 – 7.0 4.4 – 4.9 Total Solids (TS) g/100 g 8.8-11.7 9.3-11.6 11.7-12.9 12.5-13.0 Casein Nitrogen (CN) g/100 g 0.64-1.03 0.94-1.2 0.32-0.42 2.46-2.80 Whey protein g/100 g 0.49-0.80 0.74-0.91 0.68-0.83 0.55-0.70 NPN g/100 g 0.18-0.41 0.17-0.35 0.26-0.32 0.1-0.19 Casein Nitrogen (CN) % 47.28 50 26.06 77.23 Whey protein % 36.96 38.79 53.52 17.54 NPN % 15.76 11.21 20.42 5.23

< 7- Horse (Mare) - Milk Himalaya region and is usually made with butter Horse milk a gift from heaven. Horse milk is a rare tea, salt and water churned in to a froth. Yak butter and precious commodity, far higher in nutrients than is used in traditional tanning of hides. Old rancid cow milk. Horse milk has long been popular gourmet butter is preferred over fresh. Other non food used food with a uniquely flavor and subtle nuances found includes fueling yak butter lamps, moisturizing skin in no ordinary dairy product. Horse milk is used for and traditional butter sculptures for Tibetan New metabolically, gastrointestinal and liver problems, for Year. Yak cheese and yak butter are produced in recovery after surgery and server illness, cholesterol factories and sold commercially. problems, allergy to cow’s milk, stress problems, stiff Yak cheese – yak milk is often processed to a cheese joints or just of keep fit and well. Horse milk called “chhupri” in Tibetan and Nepali language. strengthens the body, boosts the immune system Yak milk cake – produce as milk residue harder and and increases a person’s energy and vitality. In the looks like cake. It is usually eaten with butter and case of metabolic disorders, it stimulates internal sugar. cleansing.

Yak milk skin – made from either where or skimmed 8. Yak Milk milk is usually served as a snack with milk tea but can also be cooked in dishes or eaten as “ Yak milk is a super food, superior in taste and in sandwich”. nutritional value, has a fragrant sweetish smell and whole milk also tastes some what sweet, even Yak milk toffee- a product the consistency of toffee by without adding sugar, so when drunk by herdsmen boiling very slowly to dehydrate it. sugar is never added. Milk mainly used as “ Nutritive value of 100 gm yak milk – Energy 101 milk tea “ a mixture of tea and milk, drunk at all the Kcal., protein 5.2%, carbohydrate 4.8%, Sugar times of the year. Whole milk is usually drunk only 4.8%, fat 6.8%, Saturated fat 3.5%, Sodium by people who are ill or weak but it is also given to 0.029%. children and old people. Yak milk has 7% fat and 18% solids. Yak milk boiled with mushrooms is regarded as a delicacy by herdsmen. Salt is usually Transgenic Animals In Material added to the milk mushroom strew. Pets such as cats and dogs are allowed yak milk in addition to meat. Industry Butter made in traditional fashion, is the main A very novel approach to produce useful fiber has product from the milk in most places and has many been recently accomplished using the milk of uses a from its use as food. Skimmed milk is used in transgenic goats. The Canadian biotech company a variety of way including form of cottage cheese ( Nexia has bred transgenic goats to produce “Biosteel” milk residue). Butter is the principle product from in their milk. This is spider silk protein, stronger and yak milk and it represents on of the staple foods of more flexible than steel, which could be used for the local people. Raw butter contain 12-15% water, bullet proof vests and in the aerospace industry. 1% protein and rest fat. Butter production is Another advantage of spider silk is that is compatible regarded as the yardstick of the quality of yak milk. with human body therefore the material could also be Yak cheese is developing a reputation as a very used to help tissue repair, wound healing and to healthy delight. It is made from yak’s outstanding create super thin biodegradable sutures for eye of milk. Averaging 6.5-7% fat, 5.3% protein, neurosurgery. Nexia used embryos extracted from 4.6%,lactose and 17.4% total dry matter. Yak butter does, transfixed with foreign genes and re-implanted is butter made from milk from domesticated yak. It to ordinary does as surrogate mothers. The protein is staple food item and trade item for heading monomers can be assembled in the laboratory or communities. Yak milk is much more plentiful in factory to produce fibers with properties approaching summer than winter, turning fresh milk into butter of those seen in the natural spider milk. cheese in a way to store calories for later use. Yak is a daily staple dish throughout the

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