Milk has always been one of the staple foods of society. Whether drunk pure or used for cooking and baking, cow’s milk is considered a true all-rounder in the kitchen. It is obtained, as the name suggests, from the milk glands of cows, which also use it to suckle their newborns.
Here’s what you should know about cow’s milk
Cow’s milk has a high calorie count due to its fat content. Meanwhile, up to half of the daily calorie intake comes from dairy products. The term milk comes from Germanic, similar to whey and milking. The terms have evolved through Old and Middle High German. Milk in general is a nutrient fluid of mammals. In German, “milk” primarily means cow’s milk, although other types of milk are also commercially available. These include goat’s milk or soy milk, for example. For other types of milk, there is a regulation within the European Union for the designation of the exact name. Dairy farming began as early as 10,000 years ago, when goats and sheep were domesticated. Initially, this was the case in Western Asia. In southeastern Europe, domestication of primitive aurochs started 8,500 years ago. The food industry primarily trades cow’s milk, which is also used to make dairy products such as cheese. In some cultures, dairy products are the main food. This is especially true for pastoral and nomadic peoples. In 2008, Germany was ranked third among the countries with the highest milk consumption. Cow’s milk is available in supermarkets all year round. To this day, there are also milkmen, most of whom sell fresh milk separately. So do farmers who take milk from their own cows. Raw milk with a high fat content may only be sold from the farm of the producer and is untreated. Pre-packaged milk usually has slightly less fat and is sold packaged in stores. Whole milk, low-fat milk and skimmed milk are heat-treated and have a decreasing fat content. They also have a longer shelf life due to said treatment. Cow’s milk has a very unique taste, but it varies depending on the fat content and is preferred differently.
Importance for health
Cow’s milk has a high calorie count due to its fat content. Meanwhile, up to half of the daily calorie requirement is consumed through dairy products. Therein against it is not true that milk causes impure skin – this is only the case in combination with sugar. Cow’s milk, despite its high fat content, is healthy for the body in moderation. It contains some important nutrients that the body needs to keep healthy. For example, it is an essential calcium donor that humans need for bones and teeth. It also contains some vitamins and minerals that the body needs as well to stay healthy. It has a positive effect on both muscle development and metabolism. According to some studies, increased consumption of milk should increase the risk of Parkinson’s disease, although the test results are controversial. The 2011 control study failed to prove this link. Additionally, studies are said to have addressed a link between high milk consumption and prostate cancer. Allegedly, high doses of calcium (> 2000 mg/day) increase prostate cancer risk. On the other hand, according to the American Institute for Cancer Research, cow’s milk is said to reduce the risk of colon cancer. Apart from this, especially with raw milk, attention should be paid to the bacterial load of the milk, as infectious diseases such as salmonellosis or intestinal tuberculosis can occur. All in all, however, normal consumption amounts of cow’s milk are healthy and can be consumed without hesitation.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 42 | Fat content 1 g |
| Cholesterol 5 mg |
Sodium 44 mg |
| Potassium 150 mg | Carbohydrates 5 g |
| Protein 3.4 g |
Vitamin C 0 mg |
Cow’s milk consists of almost 90% water. Otherwise, it contains about 5% carbohydrates, around 4% milk fat and 3.5% proteins. Cow’s milk contains 4.6% lactose – that is, milk sugar. Depending on the processing and heating stage, the fat content in cow’s milk is affected. Raw milk contains on average 4.2% fat, while the lowest fat level contains only 0.5%. Low-fat milk has only between 1.5% and 1.8% fat due to heat treatment.
Intolerances and allergies
In Europe, about 90% of the population tolerates cow’s milk.Worldwide, however, only one-third of people can drink milk without discomfort. This is particularly the case in Southeast Asia. People lack the necessary enzyme to process the lactose it contains. The sugar it contains is not tolerated, which is known as lactose intolerance. The consequences are bloating and abdominal pain as the sugar ferments in the large intestine. Other complaints may include increased belching, nausea, migraines, circulatory problems or colic. In infancy, almost everyone tolerates milk – albeit predominantly breast milk. At this age, the enzyme lactase is still produced in sufficient quantities. With age, however, this decreases. In some people, it is even completely lost. In Europe, however, a gene mutation led to increased tolerance. Since people used to depend on milk, there was an oversupply, which causes today’s tolerance.
Shopping and kitchen tips
Despite the higher exposure, especially health-conscious people should resort to raw milk. In the process of preservation, some nutrients are lost either partially or completely. However, care should be taken here to consume it quickly, as it can only be kept for a few days. Those who do not want this should prefer whole milk to skimmed. In general, the best-before date should not be exceeded with milk. Once opened, it should be consumed quickly, otherwise it will turn sour. UHT milk can be stored in a dark cupboard or pantry after purchase. If it is opened, however, it must be placed in the refrigerator. All other fat varieties should be stored in the refrigerator from the start. The same is true for all other dairy products. They are sensitive to air, light and heat. Among other things, light reduces the vitamin content and worsens the taste. In addition, cow’s milk should not be stored next to strong-smelling foods, as it easily takes on odors. This also adulterates the taste.
Preparation tips
Cow’s milk is used as an ingredient in a wide variety of dishes and desserts. For example, it is used for the preparation of various cakes, waffles or pancakes and gives the necessary consistency in combination with flour and sugar. In addition, cow’s milk is used to boil rice pudding. Otherwise, curd cheese can also be made from milk. A wide variety of dairy products can be found on the market. These include a wide variety of cheeses, which are produced using different methods. Yogurt is also made from milk. Mascarpone, remoulade and sour cream are just as indispensable in the kitchen as whipped cream or buttermilk. Some of these can be made at home. With milk, fruit and ice cream, you can also make your own ice cream in the summer. Not only does it often taste better than store-bought ice cream, it’s also a lot healthier because you can determine the sugar content yourself. Chocolate or vanilla can also be added to make sweeter ice creams. Another popular option is milkshakes, which are also made with fruit.
