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.


  1. Human breastpierś milk is thin and high in lactoselaktoza, its primary sugar.

  2. 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.

Curdling

When 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 milk

Cow's milk is produced and distributed on an industrial scale for human consumption and for processing into dairy products.

Distribution
Prior 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 brands
Cow's milk is generally available in several varieties. In some countries these are:

  1. full cream (or "whole" in North America),

  2. semi-skimmedodtłuszczony ("reduced fat" or "low fato niskiej zawartości tłuszczu"), and

  3. skimmedodtłuszczony.


Milk in the U.S. is sold as

  1. "skim" (very low fato niskiej zawartości tłuszczu),

  2. "1/2 percent" (low fato niskiej zawartości tłuszczu),

  3. "1 percent" (low fato niskiej zawartości tłuszczu),

  4. "2 percent" (reduced fat), and

  5. "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

nutrient
 

odżywczy, pożywny

fluid
 

ciecz, płyn

mammary glands
mammray gland

gruczoł sutkowy, sutek

platypus
 

dziobak

newborns
newborn

noworodek

to digest
 

trawić, przyswajać

diverse
 

różnoraki, różnorodny, rozmiaty

coconut
 

kokos

processed
 

przetworzony

meat
 

treść

lacks
to lack

brakować

in place of
 

zamiast

breast
 

pierś

fed
to feed

karmić

infants
infant

niemowlę

breastfeeding
 

karmienie piersią

soybean
 

soja

manufacturing processes
manufacturing process

proces produckyjny

soya milk
 

mleko sojowe

composition
 

skład

protein
 

białko

composed of
 

złożony z

casein
 

kazeina

goats
goat

koza

water buffalo
 

bawół indyjski

moose
 

łoś amerykański

fat content
 

zawartość tłuszczu

seals
seal

foka

lactose
 

laktoza

dried milk
 

mleko w proszku

parts of milk
 

food-additive
 

dodatek do żywności

industrial products
industrial prodcut

produkt przemysłowy

digested
to digest

trawić

lactase
 

laktaza

falls off
to fall off

obniżać się, zmniejszać się

indigestible
 

niestrawny

lactose intolerance
 

nietolerancja laktozy

afflicts
to afflict

dotykać, dręczyć

touted
 

reklamowany

interfere
 

przeszkadzać, kolidować

breeds
breed

rasa, gatunek

cattle
 

bydło

obesity
 

otyłość

full cream (whole milk)
 

mleko pełne, pełnotłuste

low fat
 

o niskiej zawartości tłuszczu

skimmed
 

odtłuszczony

lack taste
 

bez smaku

frothing
to froth

pienić się

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