Nutritional value of milk and dairy products

Although no food is a complete diet in itself (except breast milk for the first few months of life), cows’ milk contains nearly all the constituents of nutritional importance to man. In a mixed diet, milk is particularly valuable for its high quality protein and easily assimilated calcium and as a rich source of riboflavin and Vitamin B12.
Whole milk contains considerably less fat than many people assume – 3.9g/100g (4 per cent) and for Channel Island milk 5g/100g (5 per cent). Consumer research indicates that many people believe the fat content lies between 20 per cent and 50 per cent. Semi-skimmed milk typically provides 1.6 per cent (1.6g/100g) and skimmed milk less than 0.1 per cent. About one third of the fat in milk is monosaturated (the type of fat contained within olive oil) Milk also provides small amounts of the essential fatty acids. The remainder of the fat comprises saturated fatty acids. One of the minor components of milk fat is known as conjugated linoleic acid (CLA). There is now considerable interest in this component as it has been shown in experiments with mice and rats to be a highly sensitive anti-cancer agent. Milk and milk products and the meat from ruminant animals (cows and sheep) provide most of the CLA in our diet.
Minerals, a number of which are essential for good health, are fairly abundant in milk. Milk is particularly valuable for calcium, phosphorus, magnesium, zinc and potassium. Other minerals present in moderate amounts include selenium. Vitamins are also necessary for the maintenance of good health.