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Dairy
On any level, milk is inseparable with human beings, let alone every mammal under the sun. Even from the onset, humans have relied on them for the simplest nutrition there is, drinking from the breasts of their mothers. Falling back on these founts then, is sacred cow, albeit the well-meaning dissents of rabid vegans. Drinking milk is a tradition unbroken ever since the domestication of animals. Around 9000 B.C., goats and sheep were domesticated in the area now known as Iran and Afghanistan. In what is now Turkey and parts of Africa, cattle were already herded by about 7000 B.C. Cheese-making was fist realized in Ancient Greece and Rome. Today, there is a confounding plethora of dairy products for one and all.Benefits Diets encompassing milk are intended for the ends of stashing optimal reserves of the mineral known as calcium in the body. Vital among growing individuals, it fortifies the bones and teeth. Calcium especially takes precedence after peak bone mass is achieved – that is, during the ages of 30 to 35. At this point, bones begin to lose their density as a natural part of the ageing process and raise risks of the bone disease, osteoporosis. Optimal reserves of calcium reduce risks of osteoporosis. Many foods contain calcium, but dairy products are the richest sources. Aside from calcium, dairy products also provide other vital minerals such as selenium, zinc, phosphorus, potassium and magnesium, as well as protein and vitamins. Most milk is fortified with vitamin D, as calcium alone cannot be absorbed by the body without it. Still, there are those dairy products, especially yogurt and buttermilk, that contain probiotic bacteria or “good bacteria”. Probiotics help stabilize the bacterial balance in the body’s intestinal tract.Sources One may have taken more dairy products than he or she might think. That muffin was baked with a cup of milk while that avocado dip had a little sour cream. Truly, one’s milk fix today has gone beyond the trite bottle of milk on the doorstep. Even so, everyone gets their first fix of it from their mother’s mammary glands or so. In the main most milk consumed the world over is from domesticated animals, mostly from cows. Sheep, goats, water buffalo, and camels are also other significant sources of dairy products. Dairy products refer to any of the foodstuffs produced from milk. At its core, milk is an emulsion of fat and protein in water, along with dissolved sugar, minerals and vitamins. Most milk sold in the market is enriched with vitamins A and D.Milk variants Raw milk is not the beverage as it is. Before consumption, raw milk must be pasteurized to protect against highly lethal naturally occurring and artificially introduced microorganisms and pathogens. Furthermore, commercially sold milk is usually homogenized, in that it is forced under high pressure to distribute the fat evenly and so the cream does not separate. Whole milk contains at least 3.25% fats, existing in cream form. When the cream is removed, the fat-free residue is called skim or skimmed milk. Meanwhile, buttermilk contains 1% milk fat, characterized by a tangy flavor and a smooth rich body. Milk may also come in condensed or evaporated forms. For preservation and ease of transport, it is dehydrated into powder forms or sterilized as UHT milk (ultra-high-temperature milk). After opening, these milk products keep for months. In Central Asia, there is a milk product called kumis, traditionally made from mare's milk.Other dairy products By separating curds from whole milk, then compressing and processing them, cheese is made. Natural cheese is by and large made from whole milk, while process cheese is a blend of cheeses which have been shredded, mixed, heated, and then molded. Cottage cheese is prepared by mixing dry curd cottage cheese with a creaming mixture. Before homogenizing, milk may be skimmed to remove the cream or the fat content. In turn, substantially churning pasteurized cream makes butter. With the help of special probiotic bacteria, milk may be cultured to form yogurt. There are also frozen dairy products, such as ice cream, frozen custard, and sherbet.Proper intake Of all the confounding compendium of milk products, milk, yogurt, and cheese are the best sources of calcium. Otherwise milk products provide variable mounts of protein, fat, saturated fat, cholesterol, carbohydrate, vitamins, and minerals. Butter might be made from cream, but nutritionally parsed it is a fat, according to the Food Guide Pyramid. In order to preempt the risks of disease and obesity, consumers must discriminate among the barrage of dairy products deluging the market. Whole milk dairy products tend to be high in fat – especially saturated fat – and calories. Conversely, fat-free, low-fat, and reduced-fat dairy alternatives provide the same nutritional benefits sans the excess fat and calories. When it comes to the lowest in fat, saturated fat, and cholesterol, skim milk and plain nonfat yogurt kill the competition. If one must partake of a higher fat milk product, fat intake must be balanced by choosing other foods that are low in fat. In any case, the Food Guide Pyramid’s daily recommendation includes 2 to 3 servings of food from the milk, yogurt, and cheese group. A serving may be interpreted as 1 cup of milk or yogurt, 1 1/2 ounces of natural cheese, or 2 ounces of process cheese.
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