Nutritional value of cow's milk

Cow's milk has a complex structure and includes all the necessary nutrients to support human life. The content of milk protein ranges from 2.6 to 5.3 %. The main protein fractions are β-casein, κ-casein and whey proteins (immunoglobulins, α-lactalbumin, β-lactoglobulin, lactoferrin and transferrin). The biological value of milk proteins is determined by the fact that they contain a full range of essential amino acids. Thus, all cow's milk proteins are a rich source of lysine, and casein is also characterized by a high content of proline. The main source of energy in milk is milk fat, the content of which reaches 4.5 %. In the vast majority, it is represented by glycerides, lipoids (phosphatides and sterols) and free fatty acids, among which saturated fatty acids predominate (up to 65 %). Carbohydrates in milk are represented by lactose, which, like fat, is used by the body as an energy source. It is the only source of galactose, which is part of the coenzymes involved in the synthesis of proteins, fats, carbohydrates, vitamins, enzymes, and is important for metabolic processes in the human body. Minerals in cow's milk are salts of inorganic and organic acids, which are contained in an easily digestible form, which is an important factor for the normal growth and development of the body. In total, up to 80 elements were found in milk, of which calcium, potassium, phosphorus, sodium, magnesium and iron predominate. Almost all fat-soluble (A, D, E, K) and water-soluble vitamins (groups B, C, H, etc.) are found in cow's milk.