Even the academician I. P.  Pavlov called milk the extraordinary food prepared by nature itself. The nutritional and biological value of milk lies in the fact its elements are well-balanced and are ingested easily. The nutrients contained in milk are in such a condition that in order to digest them, the minimum amount of digestive juice. At the same time milk stimulates activity of intestinal tract and kidneys. All this allows the use of milk and milk products in nutrition at the presence of different diseases. The comparatively low calorific value of milk (about 60 kcal/100 g), the presence of substances inducing cholesterol exchange (choline, methionine etc.), stipulate anti-atherosclerotic influence of milk. The extrinsic value in milk are proteins having amino acid content favourable for digestion. Fat is contained in milk in the form of emulsion, contains lecithin, fat-soluble vitamins, and is easily digested in the organism. The carbohydrates contained in milk are represented chiefly by disaccharide, lactose and in small amounts by monosaccharides and their derivatives.

 

Milk contains almost all known vitamins in small amounts. In milk and milk products, relatively large amounts of potassium, calcium, sodium, magnesium, chlorine, phosphor, as well as microelements of great physiological importance are contained. The proper calcium and phosphor balance favors good calcium digestibility. A liquid milk is offered for sale after thermal treatment — pasteurization. The fat content in whole milk is 3,2%, in non-fat milk — 1 or 2,5%. Milk with reduced fat content and, respectively, with reduced caloric value is worth much in preventing obesity and atherosclerosis. In commercial conditions milk can be stored at t=0-8°C for maximum 36 hours from the date of production. In the course of milk processing, many milk products can be produced.