the milk is one of the most complete foods that is consumed at any age and in large quantities; a drink rich in nutrients: an infant, in fact, can only feed on breast milk until almost two years of life, without presenting any vitamin deficiency.
Milk and dairy products (yogurt, cottage cheese, fresh and aged cheeses) They provide your body with a large amount of minerals such as calcium and phosphorus; high biological value protein, defined "Proteins"Such as casein and whey proteins; vitamins.
From healthy point of view, preference should be given to low-calorie dairy products such as yogurt, poiché presentano un minor contenuto di acidi grassi saturi, pericolosi se consumati in grandi quantità, in quanto amplificano gli effetti negativi del colesterolo in eccesso. Lo yogurt risulta essere un salutare prodotto derivante dall’acidificazione del latte con speciali fermenti (Lactobacillus bulgaricus e Streptococco tèrmophilus).
Yogurt is an important source of calcium, sodium, potassium, phosphorus, vitamin A and pantothenic acid. It keeps all the proteins, fats, calcium and vitamins milk. It is also apparent digestible to many of those who can not tolerate milk, since the natural yogurt presents the bacteria which transform the lactose into lactic acid and therefore the proteins have already been predigested. Furthermore, the addition of the active Bifidus ferment allows the reconstruction of the intestinal bacterial flora, with great benefit to the body's natural defenses.
Another major milk product is cheese. The cheese is nothing but sour milk with lactic acid or rennet. It is available commercially in great variety, different in shape, size, taste and aromas: this leads to a massive consumption of this food. In addition to tasty, the cheeses are very nutritious, in fact have a high protein content (25-35%), are rich in calcium, vitamin A, but also saturated fat, cholesterol and salt (added for its preservation) and they have a very high calorific value.
Therefore, you should consume daily about 3 standard portions of milk or yogurt (Whereas the standard single portion corresponds to the milk to 1 glass, for the yogurt to 1 jar) and not more than 3 portions of cheese per week (whereas the standard single portion corresponds to the fresh cheeses to 100 grams and for those seasoned to 50 grams).