Dairy Milk
Dairy milk is a secretion produced by the cells of the mammary glands of cows. It is the most widely consumed milk, reaching a production in the EU estimated at 155 million tonnes per year. It was estimated annual growth of around 0.5% per year by 2031 (2). Numerous dairy products can be obtained from milk, such as yogurt, butter, cream, or cheese.
By-Products
Amount per 100g
| Energy | 60 kcal |
| Water | 88,1 g |
| Protein | 3,28 g |
| Total lipid (fat) | 3,2 g |
| Fatty acids, total saturated | 1,86 g |
| Cholesterol | 12 mg |
| Carbohydrate (by difference) | 4,67 g |
| Fiber, total dietary | 0 g |
| Sugars, total including NLEA | 4,81 g |
| Calcium, Ca | 123 mg |
| Iron, Fe | 0 mg |
| Potassium, K | 150 mg |
| Phosphorus, P | 101 mg |
| Sodium, Na | 38 mg |
Source: USDA Food Data Central (3)
Whole milk is rich in bioactive compounds. It has growth factors, immunoglobulins, lactose and other oligosaccharides, whey proteins, enzymes, lactoferrin, and vitamins.
Lactoferrin is a glycoprotein that enhances iron absorption and provides antibacterial, antiviral, immune, and antioxidant activity.
Lactoperoxidase and lysozyme are enzymes, both involved in antimicrobial activity.
Caseins are soluble proteins that represent around 80% of milk proteins. They can be divided into various groups: 𝛼- and ß- caseins that have immunomodulatory activity, raise blood flow in the intestinal epithelium and decrease gut mobility and gastric emptying rate. 𝜅- caseins have antithrombotic and probiotic activity.
Among proteins belonging to whey proteins, there are 𝛼-lactalbumin and ß-lactoglobulin. The first one is a source of tryptophan and a growth factor promoting. It inhibits the angiotensin-converting enzyme (ACE) and has anticarcinogenic activity by reducing cell division and inducing apoptosis. Moreover, it is a carrier of vitamin D.
ß-lactoglobulin also inhibits the ACE, and has antimicrobial, anticarcinogenic activity, and hypocholesterolemic effects (4, 5, 6).
A diet rich in milk contributes to the reduction in childhood obesity and is related to a decrease in the risk of cardiometabolic diseases. The wide variety of proteins in milk is related to its high biological value. Caseins are the transport of many ions. Minerals present in milk are necessary for the normal function of the body. Besides, the amount of calcium provided by milk is a requirement for the healthy maintenance of bones and teeth. Milk improves immunity, especially the colostrum, which corresponds to the first milk produced by a cow and contains more than ten times more immunoglobulins than usual milk (4, 7, 8).
In addition to the well-known uses of milk in the production of dairy derivates, milk is also a source for elaborating functional foods due to its vast offering of nutrients. Functional dairy products are described by FAO/WHO in three main categories (9, 10, 11):
- Probiotics: “live microorganisms that, when administered in adequate quantities, confer a benefit to the health of the host” (ISAPP, 2014);
- Prebiotics: “a substrate used selectively by host microorganisms that confer a health benefit”;
- Symbiotics: a combination of probiotics and prebiotics.
