What is the impact of homogenization on FUW milk’s value?
Discussion Summary: 1. What is the nutritional value of milk? Milk is a complete food. It serves as the sole nourishment and fluid for newborns during a most critical stage of their development. It is an important part of most children’s diet, with dairy products providing calcium and many other nutrients needed for a growing child. For adults, milk is a readily available source of numerous essential nutrients including high-quality, low-cost protein, a minimum of carbohydrate and an appropriate balance of fatty acids. Milk is considered an excellent source of calcium, phosphorous, vitamins B2 and D and a good source of fat, carbohydrate, protein, vitamins A and B12. It is considered a poor source of iron, fiber, vitamin C and the B vitamin, folate. The taste of milk is generally enjoyable, and this pleasure enhances its digestibility. Nutrition fact labels list the quantities of certain nutrients in food. The amount of a nutrient is listed as a measured weight, such as in grams (g) or
