Milk is rich in nutritional value, containing some casein and a variety of vitamins. There are calcium, protein and other effects, but no special effects.
Milk protein content of 3% to 4%. Casein is the main protein, the other is lactalbumin and lactoglobulin. Milk protein and amino acid composition pattern is closer to the ideal protein, biological value is higher than meat, up to 85. Protein is rich in lysine, can be a good complement with cereals.
The fat content of 3.0% to 3.3%, characterized by very small micro-droplets evenly dispersed with the milk, and low melting point, conducive to digestion and absorption, absorption rate of 94.5% to 98.4%. Milk contains carbohydrate as lactose, and its sweetness is about 1/6 of sucrose.
Milk mineral content is more stable, rich in calcium, calcium and phosphorus ratio is appropriate, so it is easy to absorb and utilize, milk also contains a variety of vitamins that the human body needs, so it is recommended to drink milk in moderation.