Revista Nacheando Nro2 NACHEANDO NRO 2 NOV 2018 | Page 25

Before and after de interview there
was a discussion between the
benefits and drawbacks of the
consumption of milk, both in adults
and babies. Therefore we made a
debate where half of the course was
in favor of drinking milk and the other
was not. The following is a summary
of the arguments and conclusion that
we got.
present in 5% of it. It has a
very low percent of sugar and
it reduces on water.
 vitamins and minerals:
 vitamin A: it protects you
from diseases
 vitamin D: it helps to absorb
calcium
 calcium: it regulates the
heart, helps the nerves,
and makes teeth and bones
stronger
 acidity: pH 6,6 from 13 up to
18
Milk suffers various transformations
each one with the aim of extending
the life of the product and obtains
more benefits. Some of this
transformations are:



Chemistry composition of the milk:




water: milk is 87% water, what
makes water the most
important component of the
milk
protein:
milk
contains
between 3 and 4% of protein,,
each of them with high
biological value. In these ones
we can mention casein, a-
lactalbumin,
b-lactalbumin,
immunoglobulin and more.
fat: fat is between 3 and 4%
depending on the animal, the
time of the year, the
geographic zone and the
activities on the cattle
lactose: the lactose is the
sugar of the milk and it’s
Pasteurization
Sterilization
The
concentration
dehydration
and
Among the benefits from milk we can
mention the following
 Many nutrients in a single
product
 High calcium content
and vitamin D, good for
bones
 iron,
that
makes
possible the making of
hormones
pág. 24
 Magnesium
and
calcium, help the heart
to function properly
 Vitamins and enzymes
that
help
tissue
formation