Professor amp Head Dairy Technology SGIDTPatna BASU Patna Nutritive value of milk Nutritive value of milk Lipids Energy dense fat soluble vitamins ADE K Phospholipids vital parts of brain and nervous system ID: 1044766
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1. Dr Sanjeev KumarAssociate Professor & HeadDairy Technology,SGIDT,Patna (BASU, Patna)Nutritive value of milk
2. Nutritive value of milkLipidsEnergy dense, fat soluble vitamins (A,D,E, K)Phospholipids – vital parts of brain and nervous systemConjugated linoleic acid (CLA) isomers present in milk – anti-carcinogenic effect
3. Conti---ProteinsProteins contribute to building and repair of body, acts as antibodies, supply energyOne litre of milk provides bout 50% of recommended daily allowance of protein for adultsCasein has protein efficiency ratio (PER) = 2.89 to 3.10Beta-lactoglobulin – binder and transporter of retinol, carrier of antibodies
4. Nutritive value of milkLactosePromotes growth of lactobacilli in intestine that synthesize many B vitaminsLactose fermentation by lactobacilli bacteria produces lactic acid – it will check growth of undesirable microorganismsLactose improves the absorption of calcium, phosphorous and magnesiumLactose being slowly digested and absorbed – used in slimming diets Also discourages fat absorption in bodyConti---
5. Nutritive value of milkMineralsFunction as components of skeletal tissues, activators of enzymes, acid-base regulators, osmotic pressure regulators, controllers of muscle excitabilityBone buildingThe absorption of calcium from milk is high and is promoted by presence of lactose, amino acids lysine and arginine, citric acid and vitamin AEven though, Iron is present in very less amount in milk, Completely absorbed from milk than any other iron rich foodsConti---
6. Nutritive value of milkVitamins Acts as biochemical regulators and co-enzymesVit A – vision, keeps skin clear, keeps mucous membranes healthyVit E- antioxidant activityVit D – helps in absorption of calcium and phosphorousVit K – required for synthesis of prothrombin hence helps in normal blood clottingConti---
7. Nutritive value of milkVitamins Riboflavin – aids in oxygen uptake, and helps in adapting the eye to lightThiamine – required for normal appetite and digestionVit B12 and Folic acid – required for synthesis of red blood cells and nucleic acidsNiacin – aids in keeping nervous and digestive system healthyConti---
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