Milk contains almost all the nutrients the body needs, except for fiber. The protein content of milk is about 3.5-4%. The main proteins in milk are casein, followed by lactoglobulin, lactalbumin, serum albumin, immunoglobulin, and enzymes, which can effectively supply the body's essential needs. The physiological value of milk protein is comparable to that of eggs, as it is a high-quality protein with high content of essential amino acids such as lysine and methionine, supplementing the inadequate amino acid composition of various proteins. The cholesterol content in milk is not high, and the whey acid it contains can lower serum cholesterol. Therefore, patients with hyperlipidemia and cardiovascular and cerebrovascular diseases do not need to worry about worsening their condition by drinking milk.
The fat content of milk is about 3-4%, and the fat particles are very small and highly dispersed, making them easily digestible and absorbable. Milk fat also contains linoleic acid, lecithin, and a small amount of cholesterol. The carbohydrate content in milk is about 4-6%, mainly lactose. Lactose has the functions of regulating gastric acid, promoting gastrointestinal motility and secretion of digestive glands, promoting the reproduction of lactobacillus, inhibiting the growth of pathogenic bacteria and putrefactive bacteria, and promoting the activity and reproduction of normal intestinal flora. Milk is rich in calcium, phosphorus, potassium, and other trace elements. Each liter of milk can provide 1200mg of calcium, which is easily absorbed and utilized by the human body. Drinking milk is easier to absorb than taking calcium tablets every day, with less gastrointestinal irritation. It is the best source of calcium supplementation for children and the best dietary supplement for preventing osteoporosis in middle-aged and elderly people, effectively maintaining the acid-base balance of the body.
Milk should not be boiled for too long, otherwise the colloid-state protein particles in milk will change from a sol to a gel state, and calcium phosphate will precipitate from an acidic to a neutral state. Lactose will decompose into lactic acid and a small amount of formic acid due to scorching, resulting in a decrease in color, aroma, and taste. However, milk should not be consumed raw either, as it may be contaminated during milking and transportation, with the presence of bacteria such as Escherichia coli, Brucella, Mycobacterium tuberculosis, Shigella, and Streptococcus, becoming a source of infection. Therefore, boiling and disinfection of milk are necessary.
Milk also has many medical benefits. For example, drinking milk on an empty stomach can effectively protect the gastric mucosa and relieve chronic stomach pain. Fresh milk can be used as eye drops to cure arc eye caused by electric arc stimulation in welders. Milk can be used for gastric lavage in cases of mercury and arsenic poisoning to precipitate toxins, reduce absorption, and prevent the corrosion of gastric mucosa by toxins. Drinking a glass of milk before bed can promote a peaceful sleep and significantly improve sleep quality.
Yogurt, made by fermenting milk with sterilization and inoculation of lactic acid bacteria, has unique medical value. Yogurt can stimulate gastric acid secretion, enhance gastrointestinal digestion function, promote human metabolism, and is most suitable for patients with liver diseases, gastrointestinal diseases, and long-term illness and debility, as well as infants and young children. Long-term consumption of yogurt can prolong life.
