Most milk consumed is cow's milk.However,other milks are available as healthy alternatives:
Cow's milk
Whole or full fat milk has 7.8g of fat/200 ml serving and 132 calories.
The 236 mg calcium content in a serving is slightly less than that in lower fat varieties.
Goat's milk
With slightly less lactose than cow's milk,goat milk contains more vitamin A,B6 and niacin and calcium,potassium,copper and selenium.Full fat goat's milk has about the same amount of fat as cow's milk,but there are skimmed varisions.
Sheep's milk
Rich in protein,fat and minerals,sheep's milk is not widely available.It is most often found made into cheese and yogurt.
Soya milk
This is good for people with lactose intolerance as it does not contain any lactose or casein.
A 200 ml glass contains almost 6.0g of protein,4.8g of fat,no cholesterol and 86 calories.
Soya milk is not a good natural source of calcium or vitamin B12 so choose a fortified variety.
Rice milk
This is good substitute for semi-skimmed cow's milk for people who have allergies or who are lactose-intolerant.
Dat milk
Lactose and cholesterol free and low in fat.Choose varieties fortified with calcium and vtamin D.
Almond milk
Lactose free and low in saturated fat,almond milk is also very low in sugar.
Milk is an ideal drink for children,providing protein,carbohydrate and micronutrients-especially calcium wich helps to bild strong bones.
How milk is processed
To make milk safe for human consumption and more palatable,it is processed in various ways.
-Pasteurization
By heating milk,harmful bacteria and enzymes are destroyed,whitout affecting taste.
-UHT
After being sterilized by this ultra high temperature process,milk can be stored unrefrigerated.
-Homogenization
This process breaks down the milk fat and distibutes it throughout the milk.
-Evaporation
Removing 60% of the water content by heating leaves a concentrated milk.
-Condensation
Up to half the water content is removed,then sugger is added to perserve the milk.
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