What Is The Importance Of Milk In Milk

1. INTRODUCTION

Milk has been known as most complete food of nature. The traditional and contemporary view of milk has been abnormally expanded beyond the horizon of nutritional subsistence of infants. Milk is one of the most complete source of nutrients for any neonate of mammalian species, as well as for growth of children and nourishment of adult humans. Aside from nutritional value, milk is also a biologically active compound such as casein and whey protein have been found in milk to be increasingly important for physiological and biochemical functions that have crucial impacts on human metabolism and health. Recent studies have shown that milk contain a broad range of biologically active compounds

Fermented milk contains special therapeutic or prophylactic properties against cancer and lactose intolerance. Fermentation also improves food safety through inhibition of pathogens as well as removal of toxic compounds in food. These significant changes cause desirable biochemical effects resulting into development of new aroma, flavor, test, and texture thereby increasing the sensory quality, palatability and acceptability of the product. Researchers for the last decade have demonstrated that biologically active peptides are released from caseins and whey proteins contain 3to20 amino acid per molecule during fermentation. These bioactive compounds contain very important biological functionalities, such as antimicrobial, antihypertensive, antioxidative, anticytotoxic, immunomodulatory, opioid and minerals-carrying activities. Most of the bioactivities of milk are latent, being absent or incomplete in the original native proteins, but full activities are manifested upon proteolytic digestion to release and active encrypted bioactive compounds from the original protein. Bioactive compounds are specific protein fragment present in milk which regulates the gastrointestinal development, infant development, immunological function and microbial activity