THE INTRODUCTION OF MILK IN NEPAL
Milk is a white liquid food generated by mammary glands in animals. It is the principal source of nourishment for young animals (including breastfed human newborns) until they can digest solid food.
Milk is high in protein and lactose, among other nutrients. Dairy milk is collected from farm animals as an agricultural product.
The US Centers for Disease Control and Prevention advises that babies over the age of 12 months get two servings of dairy milk products each day.
Milk and milk products are consumed by almost six billion people globally, and dairy farming families number between 750 and 900 million people.
( Per liter Milk Cost in NEPAL, 1 ltr = Rs 120 Date: 11/22/2023 )
Types of consumption
Milk intake is divided into two categories: all young animals drink milk directly from their mothers' bodies, which is their principal source of sustenance; and humans acquire milk from other sources.
Animals for eating by people of all ages as part of a diverse diet.
Sources
Females of all animal species can produce milk by definition, but cow's milk dominates the production process. In 2011, the FAO estimated that cows generated 85% of all milk produced worldwide. Human milk is not produced or distributed in an industrial or commercial setting; however, the human milk bank receives donated human breastmilk and redistributes it to newborns who may benefit from human milk for a variety of reasons (premature neonates, babies with allergies, illnesses, and so on) but who are unable to breastfeed.
Cow's milk is the most widely consumed type of milk in the West and is manufactured on an industrial basis. In industrialized nations, the great majority of milk is produced by commercial dairy farms utilizing automated milking technology. Selective breeding has been used for breeding dairy cattle, such as the Holstein, to produce more milk. The majority of dairy cows in the United States and Great Britain are Holsteins, with the other dairy breeds in the country being Ayrshire, Brown Swiss, and Jersey.
Top ten buffalo milk producers in 2020
Rank country production ( metric ton)
5 Nepal 1,380,600
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Composition
Milk is a water-based liquid that contains dissolved carbohydrates, protein aggregates, and minerals, and is an emulsion or colloid of butterfat globules. Because milk is generated as a source of sustenance for the young, all of its components are beneficial for growth. Energy (derived from lipids, lactose, and protein), the biosynthesis of non-essential amino acids produced by proteins (including essential amino acids and amino groups), necessary fatty acids, vitamins, inorganic elements, and water are the primary needs.
pH
Milk from different bovine and non-bovine species differs in composition but has a similar pH range, ranging from 6.7 to 6.9.
Proteins
In typical bovine milk, there are 30-35 grams of protein per liter, with casein micelles making up roughly 80% of this total. 3.2% of milk's total protein content makes up its makeup (nutrition table).
Sugars and carbohydrates
In addition to lactose, milk also includes glucose, galactose, and other oligosaccharides. Lactose gives milk its sweet flavor and makes up around 40% of the calories in whole cow's milk.
Miscellaneous contents
Living white blood cells, mammary gland cells, different bacteria, vitamin C, and a significant number of active enzymes are also present in raw cow's milk.
Processing
In centralized dairy operations, milk and milk-derived goods including cream, butter, and cheese are processed.
Nutrition and health
Species-to-species variations in milk content are significant. Several variables can change, including the kind of protein, the ratio of protein to fat and sugar, the concentration of different vitamins and minerals, the size of the butterfat globules, and the firmness of the curd. For example:
- On average, 100 grams of human milk contain 1.1% protein, 4.2% fat, 7.0% lactose (a sugar), and provide 72 kcal of calories.
- Average amounts of cow's milk per 100 grams are 3.4% protein, 3.6% fat, 4.6% lactose, 0.7% minerals, and 66 kcal. See the nutritional value section of this page for further information, as well as longer listings at online resources that compare values for other categories.
While milk from seals and whales may have more than 50% fat, donkey and horse milk has the lowest fat level.
Nutritional value
In the 1950s, processed cow's milk was created with various fat levels. The amount of calcium in one cup (250 mL) of 2%-fat cow's milk is 285 mg or 22% to 29% of the adult daily recommended intake (DRI). Milk includes 8 grams of protein and other nutrients, depending on its age.
Distribution
Normal milk used to be delivered daily to homes because of its short shelf life; however, with better home refrigeration, changing food shopping habits due to supermarkets, and the increased expense of home delivery, daily milkman deliveries are no longer necessarily accessible in the majority of nations.
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