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An Evaluation of the Balance of Nutrients in Milk

Laboratory of Biochemistry, Department of Dairy Science, University of Illinois, Urbana

ABSTRACT

Conclusions: The purpose for which milk is produced by mammals requires it to be a well balanced and almost nutritionally complete food. On the basis of present evidence the special value of milk in the diet can be attributed to its balance of nutrients, abundance of high quality protein, plentiful supply of minerals and vitamins, and highly acceptable bland flavor. Because of these properties, milk is particularly valuable in diets for growth and during pregnancy and lactation and in diets requiring a high ratio of protein and other nutrients to calories (reducing diets).

The competitive nature of the markets requires the dairy industry to take every measure to insure preservation of flavor and nutrients in products delivered to the consumer. The dairy industry should also appreciate the limitations of its products and promote only the facts to insure against misunderstanding. Gralactosemia, a comparatively rare disease of humans, is discussed as an example of such a limitation.