Milk
Milk most often means the nutrientodżywczy, pożywny fluidciecz, płyn produced by the mammary glandsmammray gland: gruczoł sutkowy, sutek of female mammals (including monotremes such as the Australian platypusdziobak). It provides the primary source of nutrition for newbornsnewborn: noworodek, before they are able to digesttrawić, przyswajać more diverseróżnoraki, różnorodny, rozmiaty foods. It can also be used to mean the white juice of a coconutkokos and the processedprzetworzony meattreść of the coconutkokos in, more or less, liquid form. Coconut milk lacksto lack: brakować the rich nutritional values of animal milk but is often used in place ofzamiast animal milk in cookery, especially in varieties of Thai curry and in Polynesian cooking.
Human breastpierś milk is often fedto feed: karmić to infantsinfant: niemowlę through breastfeedingkarmienie piersią, either directly or by the female expressing her milk to be saved and fedto feed: karmić later.
Non-animal "milk" substitutes are made from soybeansoja manufacturing processesmanufacturing process: proces produckyjny soya milkmleko sojowe.
Composition and nutrition
The compositionskład of milk varies greatly among different mammals.
- Human breastpierś milk is thin and high in lactoselaktoza, its primary sugar.
- Cow's milk, in contrast, is lower in sugar and higher in proteinbiałko, and is composed ofzłożony z about 3.5% to 6.5% milkfat, 4% to 8.5% milk solids and about 88% water. Its main proteinbiałko (80%) is caseinkazeina.
The milk of some mammals, particularly cows,
goatsgoat: koza,
water buffalobawół indyjski, horses, donkeys and sheep is collected for human consumption directly and after pasteurization in more regulated counties, or it is
processedprzetworzony into dairy products such as cream, butter, yoghurt, ice-cream, gelato, cheese,
caseinkazeina,
lactoselaktoza,
dried milkmleko w proszku or parts of milk, and many other
food-additivedodatek do żywności and
industrial productsindustrial prodcut: produkt przemysłowy.
In Russia and Sweden, small
moosełoś amerykański dairies exist. Donkey and horse milk have the lowest
fat contentzawartość tłuszczu, while the milk of
sealsseal: foka contains more than 50% fat.
Lactose in milk is
digestedto digest: trawić with the help of the enzyme
lactaselaktaza produced by the bodies of
infantsinfant: niemowlę. In humans, production of
lactaselaktaza falls offto fall off: obniżać się, zmniejszać się towards adulthood (depending on the person's ethnic origin), in many cases to the point where
lactoselaktoza becomes
indigestibleniestrawny, leading to
lactoselaktoza intolerance a gastrointestinal condition that
afflictsto afflict: dotykać, dręczyć many.
There is some controversy over whether consumption of cow's milk is good for adult humans. While milk is often
toutedreklamowany as healthy for its significant amount of calcium, required for healthy bone growth and nerve function, there is some research to suggest that proteins in milk
interfereprzeszkadzać, kolidować with the use of its calcium to form bones. However
breedsbreed: rasa, gatunek of
cattlebydło produce milk that is significantly different from that of others as do different mammals' from others. Such factors as the
lactoselaktoza content, the proportion of and size of the butterfat globule and the strength of the curd, formed by the human enzymes digesting the milk, can differ from breed to breed and mammal to mammal.
Milk has also been linked in a small number of studies to osteoporosis, cancer, heart disease,
obesityotyłość and high blood pressure yet in countries where dairy products are plentiful and cheap, New Zealand and Australia, have no particular indications of those diseases.
CurdlingWhen raw milk is left standing for a while, it turns sour. This is the result of fermentation: lactic acid bacteria turning the milk sugar into lactic acid. This fermentation process is exploited in the production of various dairy products such as cheese and yogurt.
Pasteurized cow's milk, on the other hand, spoils in a way that makes it unsuitable for consumption, causing it to assume a disgusting odor, which alone may induce vomitting in sensitive persons, and pose a high danger of food poisoning if ingested anyway. The naturally-occurring lactic acid bacteria in raw milk, under suitable conditions, quickly produce large amounts of lactic acid. The ensuing acidity in turn prevents other germs from growing, or slows their growth significantly. Through pasteurization, however, these lactic acid bacteria are mostly destroyed, which means that other germs can grow unfettered and thus cause decomposition.
In order to prevent spoilage, milk can be kept refrigerated and stored between 1° and 4° Celsius. The spoilage of milk can be forestalled by using ultra-high temperature (UHT) treatment; milk so treated can be stored unrefrigerated for several months until opened. Sterilized milk, which is heated for a much longer period of time, will last even longer, but also lose more nutrients and assume a still different taste. The most durable form of milk is milk powder which is produced from milk by removing almost all water.
Cow's milkCow's milk is produced and distributed on an industrial scale for human consumption and for processing into dairy products.
DistributionPrior to the widespread use of plastics, milk was usually commercially distributed to consumers in glass bottles. In the UK, milk was delivered daily by a milk man who travelled round his local milk round on an electric milk float. In New Zealand in some urban areas milk is still delivered to customers' homes.
Glass containers are rare these days and most people purchase milk in plastic jugs or bags or in waxed-paper cartons. Ultraviolet light from fluorescent lighting can destroy some of the proteins in milk, so many companies that once distributed milk in transparent or highly translucent vessels are starting to use thicker materials that block the harmful rays. Many people feel that such "UV protected" milk tastes better. But few people have ever tasted fresh, unprocessed, milk straight from the cow.
Varieties and brandsCow's milk is generally available in several varieties. In some countries these are:
- full cream (or "whole" in North America),
- semi-skimmedodtłuszczony ("reduced fat" or "low fato niskiej zawartości tłuszczu"), and
- skimmedodtłuszczony.
Milk in the U.S. is sold as
- "skim" (very low fato niskiej zawartości tłuszczu),
- "1/2 percent" (low fato niskiej zawartości tłuszczu),
- "1 percent" (low fato niskiej zawartości tłuszczu),
- "2 percent" (reduced fat), and
- "whole" varieties.
Full cream, or whole milk, has the full milk
fat contentzawartość tłuszczu (about 3-4% if Friesian- or Holstein-breed sourced). Skimmed milk has all of the
fat contentzawartość tłuszczu removed and then some is returned for semi-
skimmedodtłuszczony milk that has about half the milk fat returned (1.5-1.8%
fat contentzawartość tłuszczu in some countries, 2-2.5% in others). Skimmed milk has almost all the milk fat removed (about 0.1%
fat contentzawartość tłuszczu). The best-selling variety of milk is semi-
skimmedodtłuszczony; in some countries full-cream (whole) milk is generally seen as less healthy and
skimmedodtłuszczony milk is often thought to
lack tastebez smaku. However whole milk is the best for
frothingto froth: pienić się for drinking with coffee. Whole milk is recommended to provide sufficient fat for developing
toddlerstoddle: dziecko uczące się chodzić who have
graduated fromto graduate from: przechodzić z, wyrastać z breastpierś milk or
infant formulamleko produkowane dla noworodków w oparciu o mleko krowie lub sojowe.
Url źródłowy: http://en.wikipedia.org/wiki/Milk
Słowniczek
mammary glands
mammray gland
diverse
różnoraki, różnorodny, rozmiaty
manufacturing processes
manufacturing process
industrial products
industrial prodcut
falls off
to fall off
obniżać się, zmniejszać się
low fat
o niskiej zawartości tłuszczu
toddlers
toddle
dziecko uczące się chodzić
graduated from
to graduate from
przechodzić z, wyrastać z
infant formula
mleko produkowane dla noworodków w oparciu o mleko krowie lub sojowe