Milk Protein constitute Most Of The Essential Neutrients

Milk is the primary source of nutrition for young mammals before they are able to digest other types of food and It provides enough neutrients to the young one as it is rich in Protein Known as caseins.The major milk proteins, including the caseins, ß-lactoglobulin and a-lactalbumin, are synthesized in the mammary epithelial cells and are only produced by the mammary gland. The immunoglobulin and serum albumin in milk are not synthesized by the epithelial cells. Instead, they are absorbed from the blood (both serum albumin and the immunoglobulins). An exception to this is that a limited amount of immunoglobulin is synthesized by lymphocytes which reside in the mammary tissue (called plasma cells). These latter cells provide the mammary gland with local immunity.

 The average neutrients present in the milk can be listed as below:

Amount Per 100 grams

Calories 42

% Daily Value*

Total Fat 1 g	1%
Saturated fat 0.6 g	3%
Polyunsaturated fat 0 g
Monounsaturated fat 0.3 g
Cholesterol 5 mg	1%
Sodium 44 mg	1%
Potassium 150 mg	4%
Total Carbohydrate 5 g	1%
Dietary fiber 0 g	0%
Sugar 5 g
Protein 3.4 g	6%

Vitamin A	0%	Vitamin C	0%
Calcium	12%	Iron	0%
Vitamin D	0%	Vitamin B-6	0%
Vitamin B-12	8%	Magnesium	2%

source:wikipedia

Caseins: Caseins is composed of several similar proteins which form a multi-molecular, granular structure called a casein micelle. In addition to casein molecules, the casein micelle contains water and salts (mainly calcium and phosphorous). Some enzymes are associated with casein micelles, too. The micellar structure of casein in milk is an important part of the mode of digestion of milk in the stomach and intestine, the basis for many of the milk products industries (such as the cheese industry), and the basis for our ability to easily separate some proteins and other components from cow milk. Casein is one of the most abundant organic components of milk, in addition to the lactose and milk fat. Individual molecules of casein alone are not very soluble in the aqueous environment of milk. However, the casein micelle granules are maintained as a colloidal suspension in milk. If the micellar structure is disturbed, the micelles may come apart and the casein may come out of solution, forming the gelatinous material of thecurd. This is part of the basis for formation of all non-fluid milk products like cheese.

Maintain daily milk in your life to make yourself healthy, stronger as well as mentally prepared.