Benefits:

• It is a valuable food, almost complete, its only shortcoming is in the vitamin C and iron.

• Has protein (3.5%) in the form of casein, well balanced in essential amino acids

• It also contains carbohydrates (sugars), 5%, in the form of lactose and fat.

• It is rich in calcium and phosphorus, which is very beneficial to our bones.

• Contains potassium, sodium, chlorine, sulfur, B vitamins, vitamin A and, in summer, some vitamin D.

• Vitamin C is present in minimal amount.

Attention:

• A problem of milk hygiene is, one of the most perishable products, and it soon becomes infected by innumerable germs that proliferate rapidly.

• These organisms are of two kinds, lactobacilli, harmless, they act only on the lactose into lactic acid and rennet casein and milk is sour.

• The other rods are more dangerous, can cause disturbances and diseases, among which the most serious are: tuberculosis, undulant fever and typhus.

• Milk may be subjected to boiling for efficacy and should last no less than 10 minutes after boiling should make a rapid cooling in the same container filled with care. Operation in which the boiling destroys nearly all of the vitamins of group B.

To eliminate this drawback, the specialized industry provides our pasteurized and sterilized milk, the nutritional value of these milks is equal to raw milk except for vitamin C, which is completely destroyed.

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