Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Chapter 3 – Milk and dairy product composition 43 where available, with CODEX definitions given only where FAOSTAT definitions are not available or where additional information is needed. A few case studies are included in order to highlight particular products. 3.2 Milk composition 3.2.1 The role of milk as a source of macronutrients Milk is a major source of dietary energy, protein and fat, contributing on average 134 kcal of energy/capita per day, 8 g of protein/capita per day and 7.3 g of fat/capita per day in 2009 11 (FAOSTAT, 2012). However, when different geographic regions are considered, the contribution from milk to the various nutritional components varies considerably (Figure 3.1): milk provides only 3 percent of dietary energy supply in Asia and Africa compared with 8–9 percent in Europe and Oceania; 6–7 percent of dietary protein supply in Asia and Africa compared with 19 percent in Europe; and 6–8 percent of dietary fat supply in Asia and Africa, compared with 11–14 percent in Europe, Oceania and Americas. Water is the main component in all milks, ranging from an average of 68 percent in reindeer milk to 91 percent in donkey milk. The main carbohydrate is lactose, which is involved in the intestinal absorption of calcium, magnesium and phosphorus, and the utilization of vitamin D (Campbell and Marshall, 1975, cited in Park et al., 2007). Lactose also provides a ready source of energy for the neonate, figure 3.1 Milk as a source of dietary energy, protein and fat in Europe, Oceania, the Americas, Asia and Africa, 2009 % of total in diet 20 18 16 14 12 10 8 6 4 2 0 Europe Oceania Americas Asia Africa Dietary energy supply Dietary protein supply Dietary fat supply Source: Calculated from data for milk (excluding butter), 2009, from FAOSTAT (http://faostat.fao.org) Europe includes northern, southern, western and eastern Europe; Oceania includes Australia and New Zealand, Melanesia, Micronesia and Polynesia; Americas include northern, South and Central America and the Caribbean; Africa includes eastern, middle, northern, southern and western Africa; Asia includes central, eastern, southern, southeastern and western Asia. 11 “Milk–excluding butter”. The most recent food supply data currently available on FAOSTAT are for 2009.
44 Milk and dairy products in human nutrition providing 30 percent of the energy in bovine milk, nearly 40 percent in human milk and 53–66 percent in equine milks (Fox, 2008). 3.2.2 Composition of milks consumed by humans The proximate compositions of cow, buffalo, goat and sheep milks are given in Table 3.1, while the mineral and vitamin contents of these milks are presented in Table 3.2. Values for human milk have been included in these tables for comparison. Tables 3.3, 3.4 and 3.5 show the proximate composition and mineral and vitamin contents of milk from minor dairy animals. The differences in protein, fat and lactose contents between milks from different species are illustrated in Figure 3.2. figure 3.2 Protein, fat and lactose contents of milks from different species g/100 g milk 14 12 10 8 6 4 2 0 Protein 20 18 16 14 12 10 8 6 4 2 0 Fat Cow Buffalo Goat Sheep Yak g/100 g milk Mare Donkey Drom. camel Bact. camel Mithun Musk ox Llama Alpaca Reindeer Moose Cow Buffalo Goat Sheep Yak Mare Donkey Drom. camel Bact. camel Mithun Musk ox Llama Alpaca g/100 g milk Reindeer Moose Cow Buffalo Goat Sheep Yak Mare Donkey Drom. camel Bact. camel Mithun Musk ox Llama Alpaca Reindeer Moose 8 6 4 2 0 Lactose
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MILK dairy products in and human nu
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cover photo credits front: © EADD/
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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x 2.5 Per capita energy intake from
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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103 Chapter 4 Milk and dairy produc
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Chapter 4 - Milk and dairy products
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Table 4.1 Nutrient content of full
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Table 4.2 Contents of selected nutr
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Table 4.4 Summary of recent review
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Annex Table 4.7 Milk and dairy prod
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Table 4.7 (continued) Region and co
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207 Chapter 5 Dairy components, pro
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Annex Table 5.2 EU register of dair
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243 Chapter 6 Safety and quality Ma
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Chapter 6 - Safety and quality 245
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Table 7.1 (continued) 308 Country/o
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Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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