Cow\'s milk

The cow's milk is the Lait produced by the Vache to feed its small.

Characteristics

For a stockbreeder the two principal characteristics which make the quality of the Lait of its Vache S are:

the total nitrogenized matter rate also called proteinic rate;
the fat contents rate also called butyreux rate.

These rates vary according to the races:

the milk of the Prim' Holstein has a fat contents rate of 40.4 per 1000 and one nitrogenized matter rate of 31.6 per 1000;
the milk of the Normande has a fat contents rate of 43.1 per 1000 and one nitrogenized matter rate of 36.5 per 1000.

This race is less productive but its richer milk is sold expensive and is appreciated for the production of Fromage.

These rates are variable according to various factors like the food, the photoperiod or the period of Lactation.

Fat contents

The distribution of the principal fatty-acids in the fat contents of the cow's milk is the following one:

acid saturated : Butyric (C4: 0): 3,6%, Caproic (C6: 0): 2,3%, Caprylic (C8: 0): 1,3%, Capric (C10: 0): 2,7%, Lauric (C12: 0): 3,3%, Myristique (C14: 0): 10,7%, Pentadécanoïque (C15: 0) 1,2%, Palmitic (C16: 0): 27,6%, Stearic (C18: 0): 10,1%, Arachidique (C20: 0): 0,2% for a total of 63%;

acid monoinsaturés: Myristoléique (C14: 1): 1,4%, Palmitoléique (C16: 1): 2,6%, Oleic (C18: 1): 26,0% for a total of 30%;

acid polyinsaturés: Linoleic (C18: 2 Omega-6): 2.5, Linoleic (C18: 3 Omega-3): 1.4%, Arachidonique (C20: 4): 0,3% for a total of 4.2%.

It is noted that the cow's milk is particularly rich in saturated fatty-acids with short chains (C4-C12), much more than any vegetable fat. It is on the other hand low in essential fatty-acids (linoleic and linoleic, < 4%).

Mineral

The cow's milk is rich in Calcium and Phosphorus.

More precisely, one finds there minerals following:

Calcium: 1.200 mg/liter;
Phosphorus: 900 mg/liter;
Magnesium: 100 mg/liter;
Potassium: ;
Iron: 0,7 mg/liter (very weak contribution);
Iodine: ;
Zinc: ;
Selenium: ;
Sodium: 480 mg/liter;
Chloride: .

Vitamin S

The cow's milk contains Vitamine S has, D, E K, PP, B2, B12.

The food values of the cow's milk are sujètes with polemic in particular compared to its assimilability by the human organism. Nevertheless, it is a food very largely consumed on the whole of planet.

However milk is not a perfect food for the infants. WHO recommends a exclusive Allaitement maternal during the first 6 months of the life, and the continuation of breast feeding until the 2 years age, even with beyond according to the wish of the mothers. Certain young children are allergic to the Protéine S of milk and of the people tolerate the Lactose badly. The human being is only the Mammifère which continues to nourish milk at the adulthood thanks to the practice of the breeding.

Growth hormone

The injection of growth hormones increases the production of milk but has possible side effects. This practice is prohibited or strongly restricted in certain countries. These hormones are prohibited in the European Union.

Current uses

References

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