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lerøy, leroey
tine milk q-milk



Look for the COLOUR when you are shopping for MILK.

There are two dairy companies on the Norwegian market. Tine milk and Q milk. Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother´s antibodies to the baby and can reduce the risk of many diseases in the baby. The precise components of raw milk vary by species and by a number of other factors, but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C. Cow´s milk has a pH ranging from 6.4 to 6.8, making it slightly acidic.

BUTTERFAT

Each fat globule is surrounded by a membrane consisting of phospholipids and proteins; these emulsifiers keep the individual globules from coalescing and protect the contents of these globules from various enzymes in the fluid portion of the milk. In unhomogenized cow´s milk, the fat globules have an average diameter of about four micrometers. The fat-soluble vitamins A, D, E, and K are found within the milk fat portion of the milk.

NUTRITIONAL VALUE

Cow´s milk (whole) Nutritional value per 100 g (3.5 oz), Energy 252 kJ (60 kcal). Processed cow´s milk was formulated to contain differing amounts of fat during the 1950s. One cup (250 ml) of 2%-fat cow´s milk contains 285 mg of calcium, which represents 22% to 29% of the daily recommended intake (DRI) of calcium for an adult. Depending on the age, milk contains 8 grams of protein, and a number of other nutrients (either naturally or through fortification) including:

 

  • Biotin
  • Iodine
  • Magnesium
  • Pantothenic acid
  • Potassium
  • Riboflavin
  • Selenium
  • Thiamine
  • Vitamin A
  • Vitamin B12
  • Vitamins D
  • Vitamin K


The amount of calcium from milk that is absorbed by the human body is disputed. Calcium from dairy products has a greater bioavailability than calcium from certain vegetables, such as spinach, that contain high levels of calcium-chelating agents, but a similar or lesser bioavailability than calcium from low-oxalate vegetables such as kale, broccoli, or other vegetables in the Brassica genus.