Today, a large number of cow breeds have been developed that represent the dairy sector. However, the Ayrshire and Jersey breeds boast the highest fat content. It is in them, unlike the rest of the thousands of different breeds, that the fat content of milk may not be the usual 3.5%, but exceed the 5% barrier. In individual animals, milk with a fat content of 6.8% was recorded.

Cow breeds with the fattest milk

1. The Jersey breed of cows currently remains the absolute record holder in terms of the fat content of milk produced. They were bred on the coast of France, but more precise information about their origin cannot be found. These are light brown or red animals with dark hooves and horn tips.

At the same time, Jersey cattle themselves are small in size. The height at the withers of such animals on average does not exceed 123 cm, although in some countries it was possible to breed larger representatives of the same breed.

When answering the question of which breed of cow has the fattest milk, experts rightfully single out Jersey animals. But in order for them to demonstrate all their best breed qualities, they need proper maintenance and feeding conditions. It is also promising when crossed with cows of other dairy breeds. As part of the research, experts found that as a result of such crossing, larger animals are obtained that produce milk with higher fat content.

2. Another well-known breed of cows, from which high-fat milk is also obtained, is the Ayrshire. It was developed in Scotland by crossing local cattle with Jersey and Alderney cattle. These are animals that have a proportional body build with light and thin bones. At birth, the weight of a calf is about 30 kg, but as an adult the animals can weigh 600-1000 kg.

Ayrshire cattle are characterized by such qualities as endurance and early maturation, as well as excellent adaptability to environmental conditions. It is not surprising that this breed has become widespread not only in Russia, but throughout the world. At the same time, Ayrshire cattle are characterized by a good slaughter yield. In this indicator, it even surpasses Jersey animals.

Today, cattle have developed a diverse gene pool. Thanks to this, it is possible to rationally select exactly those breed qualities of livestock that are relevant in specific conditions.

Females of all species of animals of the mammalian class are capable of producing milk. There are about 6,000 of them on earth. The milk of mammals is a white or yellow-white opaque liquid, sweetish in taste and very complex in chemical composition. All components of milk are interconnected. The milk of any animal is a single polydisperse system. Each animal from the large family of mammals has its own milk, which is not similar to the milk of another animal. The chemical composition of milk of some animal species is presented in the table:

Chemical composition of female milk
different species of mammals (on average), %

People eat the milk of sheep, goats, buffalos, female yak, mares, camels, deer, female zebu, and donkeys. The milk of these animals is consumed by the population of those regions of the CIS in which, due to local climatic conditions, it is difficult to raise cows.
Goat milk is consumed in large quantities by residents of Transcaucasia and Central Asia. In terms of its chemical composition, it is not inferior to cow milk, and in some respects even surpasses it. Goat milk contains almost twice as much albumin and globulin - especially valuable milk proteins. It is richer in fat. It contains more polyunsaturated fatty acids. The fat globules of goat's milk are 2 times smaller than those of cow's milk and are more easily absorbed by the body. Goat's milk contains several times more vitamins A, C, D and PP, which are necessary for a growing body, as well as iron than cow's milk.
Therefore, it is recommended to give goat's milk to infants along with cow's milk. Many people use it as a substitute for human breast milk.
The quality of goat's milk and its taste largely depend on how carefully hygiene rules are observed during milking. Before milking, the goat's udder must be thoroughly washed, since its sebaceous glands secrete a large amount of volatile fatty acids. When they get into milk, they give it a specific smell. Goat milk mixed with sheep is processed into feta cheese and local pickled cheeses.
Sheep milk is used for food purposes in Crimea and Transcaucasia. Central Asia and the North Caucasus. The color of sheep's milk is white with a faint grayish tint. It is 1.5 times richer in protein and fat and contains 2-3 times more vitamins A, B1, B2 compared to cow's milk. However, sheep's milk fat contains a lot of capric and caprylic fatty acids. They give milk a specific smell. This limits its consumption in food in its whole form. Cheese (chanakh, Tushino, Ossetian) and feta cheese, as well as fermented milk products, especially yogurt, are often prepared from it. You can make butter from sheep's milk, but it will have a greasy taste.
Sheep often suffer from brucellosis, so it is better to boil their milk. Cheese and feta cheese can be consumed only after storage for a month, since during this time the brucella (causative agents of the disease) die.
Mares' milk is white with a bluish tint, sweet and slightly tart in taste. It is inferior in nutritional value to cow's milk, since it contains almost half as much fat. However, the high content of milk sugar, albumin, globulin, vitamin C (6 times more than in cow's milk), and the fine fragmentation of fat globules give it, after fermentation into kumiss, a special medicinal and dietary value. In terms of the ratio of protein fractions and the amount of lactose, mare's milk resembles that of women, so it is very useful when feeding infants. In the diet of adults, it is better to use mares' milk in the form of kumys.
Buffalo milk is consumed in Georgia, Azerbaijan, Armenia, Dagestan, Kuban and the Black Sea coast of the Caucasus. Buffalo milk is a viscous white liquid with a pleasant taste and odorless. Its biological and nutritional value is very high. It contains more fat, protein, calcium, phosphorus, vitamins A, C and B than cow's milk. This milk is used for food in its whole form, as well as with coffee and cocoa. High-quality yoghurt (Bulgarian curdled milk with a high content of dry substances), cream, matsun, sour cream, curd cheese, ice cream are prepared from it, you can also make butter, and local cheeses are made from a mixture with cow’s milk.
The peoples of the North use deer milk in their diet. It differs from cow's milk in that it contains 3 times more protein and 5 times more fat. The calorie content of 1 liter of deer milk is equal to 4 liters of cow's milk. Reindeer milk is used to make butter, cheese and cottage cheese. When used whole, it is better to dilute it with water, since it has a high fat content and therefore not every person’s stomach is able to digest it normally.
Camel milk is one of the food products in a number of regions of Central Asia and Kazakhstan. It has a white color with a faint yellowish tint, a sweetish taste and a faint odor of skin fumes. Its consistency is thicker than cow's. It is eaten both in its natural form and in the form of various dairy products, which have special names: katakh (sour cream), chal (acid whey), ayran (similar to curdled milk), shubat (similar to kumis), etc. Mixed with Cow, sheep and goat milk is processed into butter (irket-may) and sharp cheese (ashikrut).
The milk of female yak is used for food in the Altai, Pamir, Caucasus and Carpathians. It contains more fat, protein and sugar than cow's milk. For food, the milk of female yak is used whole or processed, like cow's milk, into dairy products.
The milk of female zebu is consumed by the peoples of Turkmenistan, Tajikistan, Uzbekistan and Armenia. In its composition, it is close to cow's milk, but contains slightly more fat, protein, minerals and less sugar. It is used in its natural form and for the preparation of dairy products. It should be noted that in places where zebu livestock are bred, people often suffer from piroplasmosis, which is transmitted through tick bites. However, zebu have developed immunity (immunity) to this disease. Therefore, people who constantly drink zebu milk usually do not get sick with piroplasmosis.
Donkey milk in its properties and partly in composition is not much different from women's milk. Therefore, it can be given to infants.

Which mammal has the richest milk?

Moby Dick (what animal?)

Grass rope used to pull hay sweepers

A giant without charm with poor eyesight and excellent hearing

And the fin whale, and the narwhal, and vomited

Ambergris source

Large marine mammal

Who is a sei whale?

Locality (city) in the UK, Banff County

The most impressive mammal on Earth

A third of the earth's support (mythical)

Miracle Yudo

Equatorial constellation

The one on whom the matter rests (trans.)

Say "huge sea animal" in Greek in one word

In what constellation is the Mira star located?

In what constellation is the star Menkar located?

Who helped Aibolit overcome the sea?

Animal status of the minke whale

This animal inhales 2400 liters of air in 2 seconds

Largest mammal

Which animal has the heaviest babies?

A mammal that can make a fountain

The largest of mammals

Blue giant fauna

Plankton lover

. "floating fountain"

sea ​​animal

One of the three animals on which the world rested among the ancients

A third of the earth's support (myth.)

Miracle Yudo Fish

Miracle Yudo, although not a fish

Moby Dick as a miracle

Biblical Jonah Eater

Splashes like a fountain

Who is the humpback?

fauna giant

Miracle Yudo with a fountain

Sperm whale

Ocean giant

Moby Dick

Toothless giant

Sea giant

Who is this vomit?

gushing animal

The one on whom the matter rests

Ocean giant

Who has the heaviest children?

Miracle fish

Who carried Aibolit across the sea?

Who gives the fattest milk?

Marine mammal

Plankton eater

Huge animal

Ran out of the burning sea

Sea giant

Swap with a cat in a fairy tale

The prophet Jonah visited his womb

Fountaining giant in the sea

Ocean fountain

Ocean carcass with its own shower

Both the sperm whale and the fin whale

Singer Urban

. “fish” whose life flows like a fountain

The loudest animal in the world

Fin whale, like sei whale

In what constellation is Menkar?

Sea "fountain" with a tail

Fin whale, sperm whale

Sea giant

aquatic animal

. "living fountain"

The role of D. Pevtsov in the film “The Lion's Share”

Waterfowl pygmy

Equatorial constellation

Largest marine mammal

Large marine mammal

Mammal of the minke family

. "Living Fountain"

. "Floating Fountain"

. "Fish" whose life flows like a fountain

In what constellation is Menkar

Who carried Aibolit across the sea

Who gives the fattest milk?

Who helped Aibolit overcome the sea

Who is this vomit?

Who is the humpback

Man-eater, sea wolf (dog), the largest shark, Squalus Carcharias, three fathoms; without breathing

M. Greek Leys church kulema kamch. the marine dairy animal, the largest of all living animals, Cete; There are several species of whales that make up the genus or family of cetaceans. real, catcher, Balaena mystecutus, up to soot. long; baleen covers his palate across his face and is covered by his lower jaw. Gibar, thinner than a whale, layer (feather) along the ridge. Golovach and rorqual, smaller ones. Sperm whale, Physeter, head third of the body. Spitter whale, Phys. macrocefalus, not smaller than the whale, from it spermaceti (fat wax), in a special part of the skull, as well as ambergris, from the intestines. Titus is in grief like a whale in the sea. The earth stands on three pillars. Whale, related to whale. Baleen, horny gums or the palate of a whale, elastic plates. Kitovina whale meat, blubber, fat. Cetacean, -shaped, whale-like, or whale-like. Cataboy, whaler, catolov m. whale industrialist; a vessel equipped for this fishery. Catering, whaling, whaling, related to catching and fighting whales. Cato-killing or whaling cf. whale fishing

M. German. lubricant, putty, cement, all kinds of paste used for gluing and soldering various substances

Moby Dick

Sea "fountain" with a tail

Say "huge sea animal" in Greek in one word

Which animal has the heaviest babies?

Who has the heaviest children?

In what constellation is the Mira star located?

In what constellation is the star Menkar located?

Which mammal has the fattest milk?

The role of D. Pevtsov in the film "The Lion's Share"

The largest mammal on the planet

The largest sea animal

Chemical composition of milk.

Chemically, milk contains plastic, mineral, energy, regulatory substances and vitamins. Let's look at them in detail.

Plastic substances of milk.

Milk proteins are more complete than meat and fish proteins and are digested faster. Protein is necessary for the formation of new cells in the human body. Milk proteins consist of three components: casein, albumin and globulin, which are dissolved in raw milk.

All milk proteins belong to the group of complete proteins, i.e. those that contain all 20 amino acids. These include 8 essential amino acids that cannot be synthesized in the human body and must be supplied with food. The absence of at least one of them entails metabolic disorders.

Among the essential amino acids, three are especially important: methionine, lysine and tryptophan.

Methionine- regulates fat metabolism and prevents fatty liver.

Lysine- closely related to hematopoiesis. Lack of it in food leads to impaired blood formation, a decrease in the number of red blood cells - erythrocytes, and a decrease in the amount of hemoglobin. With a lack of lysine in food, nitrogen metabolism is disrupted, muscle wasting is noted, bone calcification is disrupted, and a number of changes occur in the liver and lungs.

Tryptophan- necessary for the synthesis of some important compounds (nicotinic acid, serotonin). Disturbances in its metabolism can lead to dementia. In addition, disturbances in tryptophan metabolism can serve as an indicator of diseases such as tuberculosis, cancer, and diabetes.

Minerals.

The composition of the mineral substances of milk includes many elements of the periodic table of Mendeleev. It contains salts of calcium, potassium, sodium, magnesium, iron, citric, phosphoric, hydrochloric and other acids. They are found in milk in an easily digestible form. Milk contains trace elements in small quantities: cobalt, copper, zinc, manganese, fluorine, bromine, iodine, arsenic, silicon, boron, vanadium, etc. Microelements are necessary for the restoration of blood, lymph, gastric and intestinal juice, sweat, saliva, tears etc. Without their participation, the activity of such important endocrine glands as the thyroid, reproductive, etc. would be impossible. A lack of microelements in food can lead to serious health disorders. It has been established, for example, that copper is necessary for the formation of hemoglobin, cobalt is part of vitamin B12, zinc takes part in reproduction processes, manganese - in redox processes and the formation of vitamins C, B and D. A lack of lithium in the body leads to mental illness, fluoride prevents dental caries. The absence of vanadium slows growth. Lack of iodine in food causes severe thyroid disease. Mineral salts maintain acid-base balance in the body. The content of mineral salts in milk is relatively constant, because if there is a lack of them in food, they pass into milk from bone tissue. It has been proven that the use of lactic acid products accelerates the elimination of various radionuclides.

Energy substances of milk.

Lactose, or milk sugar, is broken down by the enzyme lactase into glucose and galactose. Lactose is a stimulant of the nervous system and a preventive agent for cardiovascular diseases. Impaired lactase synthesis is the cause of congenital milk intolerance in newborns. In some adults, lactase activity may decrease, and then dairy products will also be poorly tolerated. The reason for this is a disease of the digestive tract or prolonged abstinence from drinking milk.

Milk fat is a rich source of energy for the body. Fat is easily digested. It is found in milk in the form of tiny fat globules. Milk fat is the most complete: it contains all currently known fatty acids, including essential ones, which are not synthesized by the body and must be supplied with food. Milk fat is rich in vitamins A, D, E and K, which are almost absent in other animal fats.

Regulatory substances.

Vitamins are low-molecular organic compounds that perform essential biochemical functions in the body and are essential food substances. They were first discovered by the Russian doctor N.I. Lunin in 1882. He conducted a simple but very conclusive experiment. Two groups of mice were selected, one of which received an artificial mixture corresponding to milk in terms of the content of fat, protein, milk sugar and mineral salts, and the other received natural whole milk. The mice of the first group died after some time, while the mice of the second group remained alive. From this N.I. Lunin concluded that natural milk, in addition to its main components, contains other substances that are absolutely necessary for life. In 1912, the Polish scientist K. Funk proposed the name “vitamins” for them.

Vitamins take part in all vital processes occurring in the body. Insufficient supply of vitamins to the body causes various diseases, reduces its resistance to disease and overall vitality. Vitamins are required by the body in small quantities. Currently, over 30 vitamins are known to be found in milk. However, it is a significant source of only three of them: A, B1, B2.

Females of all species of animals of the mammalian class are capable of producing milk. There are about 6,000 of them on earth. The milk of mammals is a white or yellow-white opaque liquid, sweetish in taste and very complex in chemical composition. All components of milk are interconnected. The milk of any animal is a single polydisperse system. Each animal from the large family of mammals has its own milk, which is not similar to the milk of another animal.

People eat the milk of sheep, goats, buffalos, female yak, mares, camels, deer, female zebu, and donkeys. The milk of these animals is consumed by the population of those regions of the CIS in which, due to local climatic conditions, it is difficult to raise cows.
Goat milk is consumed in large quantities by residents of Transcaucasia and Central Asia. In terms of its chemical composition, it is not inferior to cow milk, and in some respects even surpasses it. Goat milk contains almost twice as much albumin and globulin - especially valuable milk proteins. It is richer in fat. It contains more polyunsaturated fatty acids. The fat globules of goat's milk are 2 times smaller than those of cow's milk and are more easily absorbed by the body. Goat's milk contains several times more vitamins A, C, D and PP, which are necessary for a growing body, as well as iron than cow's milk.
Therefore, it is recommended to give goat's milk to infants along with cow's milk. Many people use it as a substitute for human breast milk.
The quality of goat's milk and its taste largely depend on how carefully hygiene rules are observed during milking. Before milking, the goat's udder must be thoroughly washed, since its sebaceous glands secrete a large amount of volatile fatty acids. When they get into milk, they give it a specific smell. Goat milk mixed with sheep is processed into feta cheese and local pickled cheeses.
Sheep milk is used for food purposes in Crimea and Transcaucasia. Central Asia and the North Caucasus. The color of sheep's milk is white with a faint grayish tint. It is 1.5 times richer in protein and fat and contains 2-3 times more vitamins A, B1, B2 compared to cow's milk. However, sheep's milk fat contains a lot of capric and caprylic fatty acids. They give milk a specific smell. This limits its consumption in food in its whole form. Cheese (chanakh, Tushino, Ossetian) and feta cheese, as well as fermented milk products, especially yogurt, are often prepared from it. You can make butter from sheep's milk, but it will have a greasy taste.
Sheep often suffer from brucellosis, so it is better to boil their milk. Cheese and feta cheese can be consumed only after storage for a month, since during this time the brucella (causative agents of the disease) die.
Mares' milk is white with a bluish tint, sweet and slightly tart in taste. It is inferior in nutritional value to cow's milk, since it contains almost half as much fat. However, the high content of milk sugar, albumin, globulin, vitamin C (6 times more than in cow's milk), and the fine fragmentation of fat globules give it, after fermentation into kumiss, a special medicinal and dietary value. In terms of the ratio of protein fractions and the amount of lactose, mare's milk resembles that of women, so it is very useful when feeding infants. In the diet of adults, it is better to use mares' milk in the form of kumys.
Buffalo milk is consumed in Georgia, Azerbaijan, Armenia, Dagestan, Kuban and the Black Sea coast of the Caucasus. Buffalo milk is a viscous white liquid with a pleasant taste and odorless. Its biological and nutritional value is very high. It contains more fat, protein, calcium, phosphorus, vitamins A, C and B than cow's milk. This milk is used for food in its whole form, as well as with coffee and cocoa. High-quality yoghurt (Bulgarian curdled milk with a high content of dry substances), cream, matsun, sour cream, curd cheese, ice cream are prepared from it, you can also make butter, and local cheeses are made from a mixture with cow’s milk.
The peoples of the North use deer milk in their diet. It differs from cow's milk in that it contains 3 times more protein and 5 times more fat. The calorie content of 1 liter of deer milk is equal to 4 liters of cow's milk. Reindeer milk is used to make butter, cheese and cottage cheese. When used whole, it is better to dilute it with water, since it has a high fat content and therefore not every person’s stomach is able to digest it normally.
Camel milk is one of the food products in a number of regions of Central Asia and Kazakhstan. It has a white color with a faint yellowish tint, a sweetish taste and a faint odor of skin fumes. Its consistency is thicker than cow's. It is eaten both in its natural form and in the form of various dairy products, which have special names: katakh (sour cream), chal (acid whey), ayran (similar to curdled milk), shubat (similar to kumis), etc. Mixed with Cow, sheep and goat milk is processed into butter (irket-may) and sharp cheese (ashikrut).
The milk of female yak is used for food in the Altai, Pamir, Caucasus and Carpathians. It contains more fat, protein and sugar than cow's milk. For food, the milk of female yak is used whole or processed, like cow's milk, into dairy products.
The milk of female zebu is consumed by the peoples of Turkmenistan, Tajikistan, Uzbekistan and Armenia. In its composition, it is close to cow's milk, but contains slightly more fat, protein, minerals and less sugar. It is used in its natural form and for the preparation of dairy products. It should be noted that in places where zebu livestock are bred, people often suffer from piroplasmosis, which is transmitted through tick bites. However, zebu have developed immunity (immunity) to this disease. Therefore, people who constantly drink zebu milk usually do not get sick with piroplasmosis.
Donkey milk in its properties and partly in composition is not much different from women's milk. Therefore, it can be given to infants.

What is goat milk

The goat does not suffer from tuberculosis, brucellosis, or other diseases that cows suffer from. The quality of goat's milk is much higher than cow's milk, it is more homogeneous, contains more without protein nitrogen, its proteins are of better quality, with a higher content of piacrine

Goat's milk has medicinal properties, it is especially useful for stomach diseases, anemia, loss of vision, and diathesis. Best suited for artificial feeding of infants, suckling puppies and kittens. In the mountain resorts of Switzerland, goat milk has long been used to treat patients with consumption, anemia and rickets. The Swiss added goat's milk to cow's milk when they delivered it to cheese factories, which is perhaps why Swiss cheeses became famous for their taste.

Such a popular product as yogurt also comes from goat milk. It was from Bulgarian yogurt made from goat milk that Professor Mechnikov isolated the healing lactobacillin.

Freshly milked or fresh goat milk has bactericidal properties. It contains biologically active substances that are not found in cow's milk. Thanks to them, goat milk stays fresh for a long time. It does not turn sour within three days at room temperature, and can be stored in the refrigerator for more than a week. For the same reason, fresh goat milk is most useful, and then with each passing hour its valuable qualities are lost.

Goat milk contains a lot of potassium, the role of which is especially important in the functioning of the cardiovascular system.
Compared to cow's milk, goat's milk contains 6 times more cobalt, which is part of vitamin B12. This vitamin is responsible for hematopoiesis and controls metabolic processes.

Goat's milk is similar in nature to human milk, as it contains a lot of beta-casein. It raises rickety children to their feet faster than a cow's milk, because it contains more sialic acid, which is part of the structure of the body's immunity barriers.
The fat globules in goat's milk are much smaller than in cow's milk, so they are better absorbed by the body. With a fat content of 4-4.4%, goat milk is almost 100% digestible.

Goat's milk contains less lactose (milk sugar) than cow's milk, so it does not cause diarrhea and is suitable for those who have difficulty digesting lactose.

Goat owners also notice that the goat’s diet does not affect the taste of its milk.
If you drink goat's milk, you will live long!

If you believe the ancient legend, the thunderer Zeus himself was fed with the milk of the divine goat Amalthea, from her horn. Avicenna wrote that goat’s milk is the most “balanced”. In Ancient Rome they used it to treat the spleen. To enhance the healing properties, goat milk was boiled with various additives: against catarrh - with sesame seeds, against dysentery - with sea pebbles and barley groats. True, there have been periods in history when persecution began against a goat. Her milk was even declared poisonous. But these nasty times were short-lived.

The goat renaissance began at the end of the 19th century. At this time, doctors started talking about the fact that goat’s milk is a better substitute for mother’s milk than others. Back in 1909, a passionate admirer of goat milk, V. Zhuk, began the fight against artificial mixtures. The goat does not suffer from tuberculosis, brucellosis, or other diseases that cows suffer from. The quality of goat's milk is much higher than cow's milk, it is more homogeneous, contains more protein-free nitrogen, its proteins are of better quality, with a higher content of piacrine and thiamine than any other food. By the way, thiamine is one of the most important B vitamins, without which a person cannot live at any time in life.

Pediatricians will tell you that goat's milk helps babies get rid of diarrhea, and allergists recommend it even to those children who cannot tolerate dairy products made from cow's milk. Now that many mothers resort to artificial feeding, goat milk is becoming a lifesaver.
God Himself told us to feast on this healthy product, which gives people youth and health.
Popular rumor has long attributed to goat's milk certain miraculous properties that provide almost magical healing and restoration of the body's strength after serious illnesses. By the way, Hippocrates considered goat’s milk to be the right remedy for treating consumption. Avicenna recommended that his fellow countrymen regularly consume goat's milk, so as not to subsequently show their grandchildren unpleasant pictures of senile insanity. Traditional medicine assigns a special role to goat's milk as a food product for weakened children and those suffering from food allergies.

Modern knowledge in the field of nutrition allows us to separate the wheat from the chaff and understand the true meaning of goat's milk in the diet of a modern person and, first of all, a child. Moreover, the works of scientists published at different times make it possible to compare it with cow and human milk.

So, the content of the main food ingredients - proteins, fats and carbohydrates - in goat and cow milk are quite similar, but seriously differ from the presence of such in the milk of a nursing woman: animal milk contains significantly more proteins, but less fats and carbohydrates. However, despite the quantitative similarity in the chemical composition of liquids, produced cow and goat udders, their qualitative composition differs markedly.

These differences underlie the difference in the “behavior” of goat and cow milk in the human body. In particular, the clot formed during the digestion of goat's milk in the stomach, unlike cow's milk, is much less dense, which facilitates its processing by digestive enzymes. For an infant, the structure of a goat's milk clot resembles that of human milk.

The characteristics of the fat components of goat's milk also positively distinguish it from cow's milk. Thus, the fat globules of goat milk are much smaller in size. The good digestibility of these fats is also facilitated by the presence of medium chain triglycerides in goat milk - these are fats that have a curious ability to be absorbed in the intestines without the participation of bile - directly into the venous network, bypassing the lymphatic capillaries.

Both goat's and cow's milk are significantly inferior to women's milk in terms of the balance of mineral salts, trace elements and vitamins. However, scientists have shown that, despite the rather modest content of iron in goat's milk, it is absorbed in the child's intestines much more efficiently than the iron in cow's milk. And the lack of vitamin B12 in goat's milk (compared to women's milk) can cause so-called megaloblastic anemia in a baby fed with this milk. The cause of this disease is a deficiency in food of vitamin B12 and folic acid, which, by the way, is also very little in goat milk.

According to experts from the USA, goat's milk better meets the physiological needs of the human body than cow's milk. According to them, the vast majority of people who are allergic to cow's milk tolerate goat's milk without any problems. Italian doctors cannot agree with this. Their studies showed exactly the opposite picture: almost all children who could not tolerate cow's milk reacted in the same way to goat's milk. Canadian doctors claim that goat milk has a positive effect on the health of patients with diseases of the skin and joints, and can also be very useful for the treatment of gallstones, fibroids and even childhood epilepsy.

In general, pediatricians are unanimous in their attitude towards goat's milk: it can be used as an alternative to cow's milk for feeding children. In general, skeptical about the thesis about the unique and magical healing properties of goat's milk, experts believe that it has a number of beneficial advantages that make it possible to effectively use it in the nutrition of children with intolerance to cow's milk and allergies to its proteins. By the way, not so long ago, adapted formulas began to appear on the Russian market - human milk substitutes prepared on the basis of goat's milk. So some parents have the opportunity to test in practice the above-described benefits of feeding their children with goat milk.

For infants under 4 months exclude allergenic The product is very difficult due to the fact that the baby’s diet is limited to breast milk substitutes. If you are allergic to cow's milk proteins or soybean proteins, an alternative adapted mixture based on goat's milk "NENNIE" (made in New Zealand), recommended for children from birth, helps solve the problem. This is so far the only adapted food based on goat milk for infants with allergies, containing natural proteins and fats of animal origin, which are so necessary for a growing body...

What is sheep's milk

History and distribution

Sheep milk is widely used in the Crimea, Transcaucasia, Central Asia and the North Caucasus. Residents of Italy, Greece, and Middle Eastern countries consume a lot of sheep's milk. Many sheep breeds produce an average of 100–150 kg of milk during 4–5 months of lactation. Kefir, yogurt, cheeses and butters have long been made from sheep's milk. Sheep milk is nutritious and has a rich and delicate, slightly sweet taste.

Application

Sheep milk is highly digestible and a nutritious food product. Sheep's milk is especially recommended for use by children. Products such as ayran, yogurt, katyk, and matsoni are prepared from sheep's milk. This milk has a specific odor, which limits its consumption in its whole form. That is why excellent cheeses are made from sheep’s milk - Chanakh, Ossetian, Tushinsky.

Composition and properties

Sheep milk is an ideal alternative to cow's and goat's milk. Sheep's milk is one and a half times more nutritious than cow's milk. It contains much more vitamins A and B than cow's milk. This milk is very useful during the growth of the child, as well as during pregnancy. It is an excellent antioxidant and promotes the synthesis of cholesterol, vitamins A and D, and amino acids.

Regular consumption of sheep's milk helps improve brain function and increases oxygen consumption by cells.
Compared to cow's milk, sheep's milk is characterized by a higher content of fat, protein, and solids. So, it contains 18–20% dry matter and 7 to 10% fat. Therefore, this milk is better absorbed than cow's milk. Compared to other types of milk, sheep's milk contains a lot of calcium and zinc.

Calcium in sheep's milk plays a significant role in the fight against osteoporosis. The body also requires calcium after every illness that weakens the immune system. The zinc contained in milk is essential for nourishing healthy skin and is also recommended for anorexia. A lack of zinc in the body affects overall health. Experts in this field know that the ratio of calcium and phosphorus in sheep's milk is almost ideal, because the presence of the other is necessary for the absorption of one.

Sheep milk contains an important protein - casein, which is very important for the nutrition of people who are allergic to casein from goat and cow milk. For diseases such as asthma, eczema, and other skin problems, the use of sheep's milk is indicated.
A cup of warm sheep's milk before bed promotes restful sleep.

Contraindications

Individual intolerance.

Calorie content and nutritional value of sheep's milk

The calorie content of sheep's milk is 109.7 kcal.
Nutritional value of sheep's milk: proteins - 5.6 g, fats - 7.7 g, carbohydrates - 4.8 g

What is mare's milk

Chemical composition.

Mare's milk is a white liquid with a blue tint and a slightly tart taste. It combines the main food ingredients: 100 ml contains an average of 2 g of protein, 1.6 g of fat, 6.4 g of carbohydrates, up to 20 mg of ascorbic acid, 0.013 mg of vitamin A. In terms of nutrient content and energy value, mares’ milk can compete with the milk of other animal species.
The composition of mare's milk differs significantly from the composition of milk of cows and other animals. Compared to cow milk, it contains 2 times less protein, fat and minerals, almost 1.5 times more lactose, 1.5 times more cobalt, and 2.5 times more copper than cow milk.

Milk has high biological value. Its proteins and fat are well digestible. Milk fat has a low melting point - 21–23 °C, and contains less low molecular weight fatty acids, but more saturated fatty acids, compared to cow's milk fat. The amount of polyunsaturated fatty acids in it is almost 10 times higher than in cow milk. There is less fat in mare's milk than in cow's milk, but its advantage is that it is rich in linoleic, linolenic and arachidonic acids, which inhibit the development of tuberculosis bacteria, while in the fat of cow's milk they develop vigorously. Due to the small size of the fat globules and lower melting point, mare's milk fat has a delicate consistency, as a result of which it is easily absorbed by the intestines.

Proteins have a well-balanced amino acid composition. Mare's milk belongs to the milk of the albumin group - the protein of mare's milk consists of 50% albumin and 50% casein, therefore, when coagulated, a loose clot is formed, the protein precipitates in the form of delicate small flakes.

The peculiarities of mare's milk are also due to its vitamin and mineral composition. It contains up to 135 mg/l vitamin C, up to 300 mg/l vitamin A, up to 1000 mg/l vitamin E, up to 390 mg/l vitamin B, up to 370 mg/l vitamin B2, etc. According to the content of vitamin C (ascorbic acids) horse milk ranks first among animal products. In addition to calcium, horse milk also contains other vital trace elements - potassium, sodium, cobalt, honey, iodine, manganese, zinc, aluminum and iron.

Mare's milk compared to mother's milk.

The main food for children in the first six months of life is mother's milk. This age period is characterized by pronounced signs of physiological and biochemical immaturity of the body, in particular the enzyme systems of its digestive tract. Mother's milk as a single product contains all the necessary components, so its chemical composition should express the formula of a balanced diet for a given age period. Moreover, during the lactation period its composition changes in accordance with physiological needs, especially the first days of a child’s life.

Mother's milk in its composition corresponds to the physiological needs of the newborn, the characteristics of its digestive system and helps protect the poorly adapted organism from the action of aggressive environmental factors. For these reasons, most pediatricians consider substitution of mother's milk for newborns undesirable. However, due to various reasons (various diseases, poor nutrition, unfavorable environment, health conditions, etc.), women’s milk partially or completely disappears, and then a serious problem arises: mixed or artificial feeding of infants.

At the same time, it is very important to choose a milk formula that, in its composition, would be adapted to mother’s milk and would compensate the child’s body for the physiological needs for nutrients.

In such cases, people have always tried to replace mother's milk with a similar product of mammals - cows, goats, mares, etc. All these types of milk have different ratios of basic nutrients and biologically active substances, which is associated with the characteristics of the species, age, physiological state of the animals and other factors .
Chemical composition of human milk and domestic animal milk (g/100g)

type of milk fats proteins including lactose calcium phosphorus energy value - casein albumins and globulins

female 4.0 1.25 0.5 0.7 6.5 0.03 0.05 65.0
cow 4.5 3.3 2.8 0.5 4.7 0.14 0.2 62.0
mare 1.65 2.2 1.23 0.9 6.91 0.09 — 47.2
goat 4.7÷7.0 3.5÷5.2 3.6 - 4.0 0.15 0.28 155.0

The table shows that the differences in the composition of mother's milk and the milk of domestic animals are great, and the biological value of various types of milk, apparently, is optimal for newborns of a given biological species.

Modern science has established the peculiarities of the composition and physicochemical properties of mother's milk. Compared to other animal species, cow's milk differs significantly less from human milk. But nevertheless, it is less easily absorbed by the newborn’s body: - human milk contains a large percentage of low-disperse or so-called whey proteins - albumins and globulins, which are easily digested in the baby’s stomach, while cow’s milk is dominated by more coarsely dispersed and indigestible proteins - caseins.

Human milk fats contain a large percentage of biologically valuable polyunsaturated fatty acids. The composition of carbohydrates is dominated by lactose, which promotes the development of bifidogenic organisms that protect newborns from gastrointestinal diseases. The peculiarity of lactose is its slow absorption (assimilation) by the walls of the stomach and intestines. Reaching the large intestine, it stimulates the activity of bacteria that produce lactic acid, which suppresses the development of putrefactive microflora. Human milk also contains enzymes, for example lipase, which breaks down milk fat.

In terms of the quantity and composition of proteins, as well as lactose content, mare's milk is close to women's milk. Mare's milk belongs to the milk of the albumin group - the share of casein in it accounts for 50-60% of the total amount of proteins. Casein from women's and mare's milk is easily soluble in water, which ensures its good digestibility. In turn, albumin and globulin, present in women’s (0.7 g/100g) and mare’s (0.9 g/100g) milk in significant quantities, contain the valuable essential amino acid tryptophan (up to 7%), which no other milk contains protein and are carriers of immune bodies. Albumin and globulin are blood plasma proteins.

Mare's milk. Medicinal properties. Man began to consume mare's milk for food a long time ago. In China, already 3000 years ago it was considered a healing and sacred product. Hippocrates (circa 460-377 BC) also attributed medicinal properties to this drink, in particular curing consumption. In the East it was called “a medicine blessed by Allah.”

Mare's milk has good nutritional and medicinal properties. It has high biological value and digestibility. It can be used in the treatment of a number of diseases, as a substitute for human milk, as a raw material for food production and as a main component of baby food.

The therapeutic effect of mare's milk is manifested in acute catarrh and chronic diarrhea in infants. It, like female milk, is digested faster than cow milk, and is characterized by a high content polyunsaturated fatty acids, has a certain immunostimulating action, which is explained by the presence of a significant amount of linolenic acid of the omega-3 family. The healing drink is recommended for diseases of the stomach, liver, intestines, skin, disorders of the immune system, and treatment of peptic ulcers.

The high content of ascorbic acid and retinol in it is of great importance in improving digestion processes. Positive results have been obtained using whole mare's milk in the treatment of patients with chronic hepatitis. It turns out that mare's milk has some advantages over cow's milk, especially in diet therapy for peptic ulcers and gastritis: whole mare's milk is generally better tolerated by patients with peptic ulcers, and its therapeutic effect is higher than cow's milk.

The peculiarities of mare's milk are also determined by its vitamin and mineral composition: the content of ascorbic acid can reach 13 mg/m? and more. It contains a lot of water and fat-soluble vitamins: A, E, B1, B2 and B12, biotin, pantothenic acid.

As is known:

Vitamin C has preventive properties, increases the body's resistance to various diseases.
Vitamin E has preventive and therapeutic properties for atherosclerosis due to its ability to lower cholesterol in the blood.

Vitamin A (thiamine) is very important for the body - it improves the functioning of the nervous system; with its deficiency, a phenomenon develops that resembles the process of aging and withering.

Vitamin B participates in protein and carbohydrate metabolism, helps improve the functioning of the nervous system.
The total amount of minerals in mare's milk is 2 times less than in cow's milk, the ratio of calcium and phosphorus is 2:1. But in addition to calcium, horse milk also contains other trace elements - potassium, sodium, cobalt, copper, iodine, manganese, zinc, aluminum and iron, which have a positive effect on metabolism, tissue respiration and immunity.

For those who closely monitor their health or are thinking about healing from old ailments, there is a special course of treatment with mare’s milk. It consists of taking fresh mare's milk daily. If you drink it for 10-30 days, then together with fresh air and crystal clear water, it will not only cleanse the body, but also comprehensively strengthen it. The healthiest thing is morning milk, fresh, it retains all the beneficial properties. And this is the main meaning of cleansing and treating the body. The effect of treatment in this case will appear within ten days.

The popularity of mare's milk, especially as a product for therapeutic nutrition, is increasing everywhere. So, in Germany, those who want to improve the general condition of their body can take a course of therapeutic nutrition with mare's milk in nature. Quick-frozen milk is thawed at room temperature and drunk (at least 250 ml per serving) at a certain time, preferably half an hour after breakfast. Quick freezing of milk allows you to preserve all 40 biologically valuable components and 7 vital vitamins. The minimum course of treatment is 30 days.

In Latvia, a therapeutic and prophylactic product from Austria is in demand, obtained by freezing mares’ milk to -60 degrees Celsius and adding other important microelements to it.
Kumis is obtained from horse milk, which has a wide range of dietary, therapeutic and prophylactic effects. Due to the variety of components that make up mare's milk - proteins, fats, vitamins, enzymes, carbohydrates, hormones, microelements, etc. - kumiss is in high demand.

Mare's milk. Kumis. Mares' milk contains 1.5 times more milk sugar than cow's milk. This gives it a sweetish-tart taste and creates favorable conditions for fermented milk and alcoholic fermentation during processing into kumiss. As a result of the fermentation process, vitamins B and C are formed in milk, alcohol and carbon dioxide are formed, which makes the drink effervescent. The alcohol content in kumiss is low - only 2.5%, but in combination with carbon dioxide it improves the secretion of the gastric glands, which generally has a beneficial effect on digestion.

Just like in other dairy products, proteins are completely or partially broken down in koumiss, that is, they are in a dissolved or semi-dissolved state. Unsplit protein is present in the product in the form of tiny flakes.
The distinctive features of lactic acid bacteria are found in koumiss when they release antibiotic substances that stimulate the biological processes of the body, increase vitality, as well as immunity to various infections. Once in the gastrointestinal tract, lactic acid bacteria destroy the activity of many putrefactive and pathogenic bacteria, preventing the formation of toxic substances that can cause self-poisoning of the body.

Kumiss treatment is very popular, which is usually combined with climatotherapy. The use of kumis for medicinal purposes is used for pulmonary tuberculosis (with the exception of advanced forms), anemia, and stomach diseases associated with low acidity of gastric juice. Koumiss treatment is usually carried out in special clinics (resorts), which are located in steppe and forest-steppe regions, as well as in many tuberculosis clinics.

What is donkey milk

A family in Ecuador believes the secret to longevity lies in donkey milk. However, is there any scientific reason behind this claim other than the fact that it is supposedly very similar to breast milk?

The longevity of the world's oldest woman, Maria Esther de Capovilla from Ecuador, is attributed to the nutritional properties of donkey milk. Mrs de Capovilla died last week at the age of 116.

Olivier Denys from the Belgian donkey milk farm, Asinerie du Pays des Collines at the Chateau des Mottes, told NutraIngredients.com that he was extremely surprised by this fact: “We know that donkey milk is very beneficial for health, including digestion and intestines, however, we have never heard of it prolonging life.”

Mr Denys and his partner Marie Tack run the largest donkey milk farm in Europe, producing between 2,000 and 3,000 liters of the product a year. Half goes to make popular cosmetics such as donkey milk soap, creme de bains, face masks and more. The rest goes directly to the production of donkey milk, which does not need to be pasteurized before consumption. “This is not necessary,” says Denys. “Unlike cow’s milk, donkey’s milk does not contain any bacteria.”

This milk, according to Denys, is whiter and lighter (in density) than cow's milk, and is low in fat. In fact, according to "Fundamentals of Dairy Chemistry" (B. Webb, A. Johnson, J. Alford, AVI Publishing, 1974), donkey milk contains only 0.6 grams of fat per 100 grams of fresh milk, while cow's milk contains this figure. reaches 3.7 grams. However, this milk contains many proteins, which distinguishes it from cow's milk. In her study, Elisabetta Salimei from the University of Italy (Universita degli Studi del Molise) in the scientific journal Animal Research (2004, Vol. 53, pp. 67-78) wrote that the average protein content in milk is 1.72 grams per 100 grams of milk, with low casein content.

“Donkey milk in all respects is most similar to the milk of lactating women,” notes Denys. It is suitable for all age categories, especially for infants, as it is safe in terms of an allergic reaction, unlike cow's milk, which is contraindicated in this regard for up to 4% of newborns.

This milk also contains 60 times more vitamin C, Denys points out, as well as vitamins A, D and E, and is also rich in calcium and phosphorus, making it a real storehouse of nutrients. It is also high in immunoglobulins, proteins that function as antibodies and improve the immune system. This makes the milk very attractive to people with low immune capabilities, including cancer patients undergoing chemotherapy, says Denys.

In November 1999, the Indian Journal of Medical Sciences (Vol. 53, Issue 11, p. 510) published an article entitled “Does Donkey's Milk Provide a Cure for AIDS? "Immune boosters in milk can cure cancer patients."

It could be said that due to the lack of scientific basis behind these statements, the authors are “wishful thinking”, and it seems unlikely that self-respecting scientists would agree with these statements, but the statements of the Maria Esther de Capovilla family have again increased interest in donkey milk.

Similar conversations have led to research into other types of milk from animals ranging from sheep to camels.

It turned out that any positive statements of this kind can be used to promote a product on the market of healthy products. Asinerie du Pays des Collines has already launched the product in the form of 28 bottles of 20 ml each, one for every day. The sales area of ​​this product is limited - from Amsterdam to Paris, since the milk is frozen after milking. This “monthly” set costs €55. Another limiting factor is the amount of milk. A donkey gives about 2 liters of milk per day for three milkings, while a cow can give up to 40 liters per milking. And despite the fact that Denys has 84 animals at its disposal, only 15 donkeys can actively produce milk.

"It's a niche market," he says. “At the same time, our productivity is increasing every year, and the market is gradually expanding.”

What is buffalo milk

Buffalo milk has been considered an essential component of the daily diet of most residents of India, Egypt and Indonesia for several millennia of ancient human civilizations. Surprisingly, in India the number of buffaloes is much higher than that of cows, sacred to every inhabitant of the country. It is also noteworthy that in Armenia, Dagestan and Georgia, buffalo milk has also been consumed for food since ancient times and is called the “drink of long-livers.”

We think that if you look at the chemical composition of buffalo milk, it will become clear how the product acquired such distinctive beneficial properties and characteristics. The chemical composition of buffalo milk contains a fairly large amount of vitamins B, C, A, PP, as well as E. In addition, buffalo milk is enriched with potassium, magnesium, phosphorus, iron, iodine, sodium, molybdenum, zinc and fluorine. In India, buffalo milk is valued for its excellent taste and beneficial properties.

The famous Indian ghee is made from buffalo milk, which is distinguished by its natural composition and excellent taste characteristics. In Europe, this exotic dairy product has gained unprecedented popularity due to the vitamin and mineral composition and fairly low calorie content of buffalo milk. Elite varieties of cheeses and other dairy products are highly valued by European gourmets.

In Italy, Romania, Bulgaria and Italy, buffalo are raised and dairy products are produced from the milk. In Indian restaurants you may be offered cocoa or masala tea, which will be brewed with buffalo milk. Modern farmers are beginning to pay attention to previously unavailable and exotic products. Buffalo milk is one such product. Therefore, at present, farms that breed buffaloes themselves produce many types of dairy products.

For example, yoghurt, fermented baked milk, sour cream, as well as healthy fermented milk drinks ayran and kefir made from buffalo milk. The range of food products that can be prepared from buffalo milk is huge, because... This is, first of all, milk, which has a richer vitamin and mineral composition and taste. Buffalo milk has a more delicate milky taste. In addition, the milk does not have a pronounced odor, and the consistency of the product is denser compared to cow's milk.

The chemical composition of buffalo milk contains a large amount of fat, but the product is classified as dietary. The thing is that milk fats are easily absorbed by the human body and at the same time perfectly saturate. Buffalo milk is rightfully considered a product whose nutritional value is high.

However, the undeniably healthy buffalo milk also has its contraindications. People who suffer from individual intolerance to dairy products should not eat exotic types of milk, including buffalo milk.
Product proportions. How many grams?

• 1 teaspoon contains 5 grams
• 1 tablespoon contains 20 grams
• in 1 glass 250 grams

The nutritional value

Unsaturated fatty acids 2.16 g
Saturated fatty acids 4.85 g
Ash 0.8 g
Cholesterol 20 mg
Water 82.3 g
Vitamins
Vitamin PP (PP) 1.1 mg
Vitamin PP (Niacin equivalent) (PP) 0.12 mg
Vitamin B12 (cobalamins) (B12) 0.32 mcg
Vitamin B6 (pyridoxine) (B6) 0.02 mg
Vitamin B5 (pantothenic acid) (B5) 0.34 mg
Vitamin B2 (riboflavin) (B2) 0.13 mg
Vitamin B1 (thiamine) (B1) 0.06 mg
Vitamin C (C) 2.5 mg
Vitamin E (TE) (E (TE)) 0.2 mg
Vitamin A (VE) (A (VE)) 60 mcg
Minerals
Zinc (Zn) 0.57 mg
Fluoride (F) 19 mcg
Molybdenum (Mo) 2 mcg
Copper (Cu) 0.02 µg
Manganese (Mn) 0.02 mg
Cobalt (Co) 0.9 µg
Iodine (I) 4 mcg
Iron (Fe) 0.05 mg
Chlorine (Cl) 68 mg
Phosphorus (P) 109 mg
Sodium (Na) 47 mg
Magnesium (Mg) 18 mg
Calcium (Ca) 174 mg
Potassium (K) 130 mg

What is camel milk

Camel milk is traditionally drunk in Central Asia and the UAE. There it is an everyday product for preparing various dishes, as well as an independent drink. Most often, all kinds of cheeses, delicious ice cream, and traditional fermented milk drinks are produced from such milk. Drinks such as shubat and kumiss are especially popular among Kazakh nomads. They prepare them by adding fermented milk starter to fresh camel milk. The mixture is kept in a leather bag in a warm place for 1 to 3 days, after which the healing and tasty drink is ready.

Camel milk contains antibacterial substances that help maintain the freshness of milk, including in hot weather conditions. The bactericidal properties of milk prevent the proliferation of pathogenic microorganisms in it.
In appearance and taste, camel milk is practically no different from cow’s milk; it is white in color, with a sweetish and slightly salty taste, the intensity of which is determined by the animal’s food and the quality of the water. Milk contains a fairly large amount of sodium in its composition, so it quenches thirst very well in hot living conditions.

In Switzerland, camel milk is used in the production of rare gourmet varieties of chocolate and candies. This chocolate has an interesting and unusual salty taste.

The benefits of camel milk

Camel milk is an important source of animal proteins and fats for residents of desert regions. It contains a number of important microelements - calcium, zinc, cobalt, iron, potassium, phosphorus, as well as vitamins A, C and group B. Calcium and phosphorus strengthen bones and teeth, iron prevents the occurrence of anemia, zinc and cobalt are part of vital cellular body enzymes. Milk from camels strengthens the immune system and overall health.

Compared to cow's milk, camel milk contains more sodium, 10 times more iron and vitamin C. Camel milk also has lower fat content compared to cow's milk, and its fats contain a significant proportion of unsaturated fatty acids. A smaller amount of milk sugar - lactase - allows you to include this product in the diet of people with lactase deficiency, which is quite common in the adult population.

Treatment with camel milk

The use of camel milk for cancer and leukemia has a scientific basis. Thus, at the Cancer Institute in Baghdad, experiments were carried out to study the composition of this milk and an active substance was isolated that cleanses the body of compounds that cause cancer. The fact is that camels have a very developed immune system; it fights not only against external infectious agents and foreign substances, but also against the body’s aggression towards itself. The use of camel milk against cancer has already proven its effectiveness in clinical practice.

Since ancient times, fermented milk products based on camel milk have been used to treat tuberculosis and other debilitating diseases of the body, ulcerative lesions of the gastrointestinal tract. Treatment with camel milk is effective for lesions of the pancreas, liver, and intestines.

In the case of chronic gastritis, camel milk helps stop the inflammatory process in the mucous membrane and normalizes the acidity of gastric juice. Particularly valuable in this regard is the fresh milk of camels, which is taken in the morning on an empty stomach half an hour before meals in the amount of 200 ml, as well as 1-2 more times during the day. In order for treatment with camel milk to be more effective, you should follow a gentle diet during the course of taking it.

What is zebu milk

The milk of female zebu is consumed by the peoples of Turkmenistan, Tajikistan, Uzbekistan and Armenia. In its composition, it is close to cow's milk, but contains slightly more fat, protein, minerals and less sugar. It is used in its natural form and for the preparation of dairy products.

It should be noted that in places where zebu livestock are bred, people often suffer from piroplasmosis, which is transmitted through tick bites. However, zebu have developed immunity (immunity) to this disease. Therefore, people who constantly drink zebu milk usually do not get sick with piroplasmosis.

What is female yak milk?

Milk from a female yak. Yaks are mainly bred in the high mountainous regions of Altai and Buryatia, Tajikistan, and Kyrgyzstan. These animals are adapted to harsh high-mountain conditions: they have long hair, powerful hooves with which they can easily protect themselves from predators (wolves), yaks graze without a shepherd and forage under the snow. For the highlands and mountainous regions of the country, they are promising animals for producing milk and meat, as they are unpretentious in keeping and feeding. The lactation period of yak is 170-180 days, milk production is low - 220-250 kg per lactation.

Compared to cow's milk, yak's milk, according to L.M. Bogdanov and G.V. Tverdokhleb, contains significantly more dry matter (17.9-18.0%), fat (6.2-6.5%), protein (5.0-5.3%), including casein (4.2%); lactose (5.1-5.6%) and minerals (0.85-0.9%). Due to the high content of dry matter, especially protein, density (1.034-1.036 kg/m3) and acidity (20 °T) are increased.

The fat dispersion of bark milk compared to cow milk is represented by larger fat globules with an average diameter of 4.2 microns. In this case, fat globules with a diameter of 5-6 microns prevail. The Reichert-Meissl number of yak milk fat for different regions can range from 20 to 30.

According to L.M. Bogdanov and G.V. Tverdokhleb, for Buryatia this number is 28.52 in summer, 26.52 in winter, the Polenske number ranges from 1.3 to 3.0; according to G.S. Inikhov, this figure for bark milk in Buryatia is 2.9 in summer and 2.3 in winter. The saponification number of milk fat from Buryat yak cows is higher than that from cows: in summer - 242.75 and in winter - 238.4.

According to D. F. Denisov, for other areas - 245.0. The iodine number for summer milk fat of Buryat yak is 38.2, for winter - 33.4; summer for the regions of Kyrgyzstan - 26.6, Gorny Altai - 34.49. Refraction number (Buryatia) in summer 44.3, in winter 43.3; melting temperature - 31.2 and 34.5 °C, respectively, solidification - 26.2 and 27.1 °C.

What is deer milk

Residents of the North consume reindeer milk. It is high in calories: the protein content is three times higher than in cow's milk. When consuming reindeer milk, it is recommended to dilute it with water because not every stomach can easily digest such a high fat content.
In Finland, aromatic cheeses are prepared on its basis, and residents of Altai receive milk vodka - araku.

What is pig milk

On average, pig milk contains (in percent): solids 21.2, fat 9.6, protein 6.1, lactose 4.6 and minerals 0.9. 1 kg of milk of this composition contains 1425 kcal of energy. If we assume that in pigs, like in cows, 0.6 feed units are required to produce 1000 kcal in milk, then 0.85 feed units should be given per kilogram of average pig milk, and for a daily milk yield of 4-6 kg - from 3.4 to 5.1 feed units, above the norm for single sows.

Diets for suckling sows should be rich in protein, minerals and vitamins. Lactating pigs usually excrete 250-370 g of protein with milk per day, and record-breaking pigs - up to 700-750 g. With insufficient general energy, protein, mineral and vitamin feeding of the queens, fat, protein, ash elements and body vitamins are consumed for the formation of milk pigs.

Large expenditures of body fat and protein for the formation of milk are accompanied by rapid and severe emaciation, and the release of ash from the bones and vitamins into milk often leads to softening or porosity and brittleness of the bones, to a sharp deterioration in the physiological state of the uterus, to the appearance hypovitaminosis, a decrease in resistance to diseases, a drop in milk yield, a deterioration in the composition of milk, and subsequently a decrease in the reproductive qualities of pigs.

What is moose milk

• relieves allergies;

Organoleptically
There are three known places on the planet where moose cows are milked and moose milk is collected:
In Sweden (Johanson family).
In Russia - Sumarokovskaya elk farm.
Moose farm Peasant farm Turnaevo (Tyumen region)

Moose calves calve in May, and moose cows are milked until the end of September. Frozen milk (quick, deep freezing) can be stored for more than six months, practically without losing its medicinal properties. Moose cows produce little milk, this most valuable product, from 1.5 to 5 liters per day.
For general health and preventive purposes, it is enough to drink 100 - 150 g of elk milk every morning before meals for 24-30 days, observing some food restrictions. In the presence of diseases, a more strict diet is recommended, 0.5 liters of milk per day, and the exclusion of negative stimuli.

For a modern, busy person, as a rule, it is difficult, and sometimes simply impossible, to find almost a month to rest. In 12-14 days at the TURNAEVO peasant farm, having become involved in the measured, healthy lifestyle of the Siberian village, you could, following the regime and recommendations, independently continue the started improvement at home.

hypoallergenic. The absence of side effects when consuming elk milk makes it especially valuable primarily for children. In addition, moose milk has fundamental protective properties for the human immune system.
Moose milk is an excellent food product with unique medicinal properties. It has been found that drinking moose milk for a month:

• completely restores the human immune system;
• cures various diseases of parenchymal organs (peptic ulcers of the stomach, duodenum, gastritis);
• copes well with dysbacteriosis;
• relieves allergies;
• stabilizes the lymphatic system;
• improves the condition of patients with leukemia, etc.

What is fresh moose milk? What properties does it have? The exceptional quality of the therapeutic effects of elk milk lies in the fact that antibacterial substances restore cells lost during life!

Organoleptically it is very similar to fresh cream from cow's milk. All 100% of elk milk is absorbed by the human body. 70% lysozyme activity!

Moose milk and its uniqueness

• Moose milk is an excellent food product with unique medicinal properties. Determined that
• Consuming moose milk for a month:
• radically restores the human immune system;
• cures various diseases of parenchymal organs (peptic ulcers of the stomach, duodenum, gastritis);
• copes well with dysbacteriosis;
• relieves allergies;
• stabilizes the lymphatic system;
• improves the condition of patients with leukemia, etc.

What is fresh moose milk? What properties does it have? The exceptional quality of the therapeutic effects of elk milk lies in the fact that antibacterial substances restore cells lost during life! Organoleptically it is very similar to fresh Burenka cream. All 100% of elk milk is absorbed by the human body. 70% lysozyme activity!

“Lysozyme is an enzyme contained in the human and animal body that destroys bacterial cell membranes, creating an antibacterial barrier at points of contact with the external environment” (eyes, nasopharynx).

Why?

The fact is that elk consume more than two hundred different species of plants, herbs and shrubs. Its diet includes rose hips, hawthorn, viburnum, tree bark, willow branches, birch foliage, aspen, various roots, mushrooms (even fly agarics, famous tinctures are prepared from them). And the elk processes all this in its body.

Moose lack a gallbladder. Thus, moose cow is a plant for processing medicinal plants into medicinal milk, which is hyperantiallergenic. The absence of side effects when consuming elk milk makes it especially valuable primarily for children. In addition, it has fundamental protective properties of the human immune system.

In May, moose cows calve. The lactation period begins; moose cows are milked until the end of September. Frozen (quick, deep freezing) milk can be stored for more than six months, practically without losing its medicinal properties. Moose cows do not produce much milk, this most valuable product, from 1.5 liters. up to 5 l. per day. For general health, preventive purposes, it is enough to drink 100 - 150g. moose milk daily in the morning before meals for 24 - 30 days, observing some food restrictions.

Let us remind you that the antibacterial substances contained in elk milk restore!!! cells lost during life. In the presence of diseases, a more strict diet is recommended, 0.5 l. milk per day, eliminating negative stimuli. For a modern, busy person, it is usually difficult, and sometimes simply impossible, to find almost a month to rest. A weighty argument is health. This difficult-to-recover, sometimes irreplaceable resource must and can be conserved. In 12 - 14 days at K.F.H. Turnaevo, having become involved in the measured, healthy lifestyle of the Siberian village, you could, by independently following the regime and recommendations, continue the started improvement at home.

Of course, creating an elk farm, a nursery for sled huskies, or forming a dog sled is not an easy matter.
BUT! The presence of an elk farm already makes the farm rare by world standards, and the idea of ​​​​developing a rural tourism infrastructure with the above components elevates it to the rank of unique and the only one on the planet.
So think about it! Maybe you shouldn't pack for a long journey? Here, not far from Tyumen, without visas or international passports, you can get amazing conditions for recreation at prices that are quite reasonable in relation to the comfort provided.
A little about the milk of a female whale, the birth and feeding of calves.

Childbirth takes place underwater. The cub is born fully developed, capable of independent movement; the proportions of its body are very similar to those of an adult, and its dimensions reach 1/4 - 1/4 of the length of the mother's body. Females of some cetaceans can be fertilized shortly after giving birth during the lactation period. Feeding of the cubs occurs under water; the duration of each feeding is short (a few seconds). The calf grasps the mother's nipple between the tongue and the top of the palate, with the exception of the sperm whale, whose calf holds the nipple in the corner of the mouth. Milk is sprayed into the baby's mouth by contraction of the female's special muscles.
Newborns feed very frequently, for example bottlenose dolphin calves approximately every 26 minutes both day and night. The female's mammary glands are located on the sides of the genital opening. Two nipples (one on each side) lie in slit-like folds and protrude outward only during lactation. Female whales produce a large amount of milk per day: from 200 - 1200 g for dolphins, up to 90 - 150 l for a fin whale and 200 l for a blue whale. The milk is thick and usually creamy in color.

Its surface tension is 30 times greater than that of water, which is especially important given underwater feeding (the milk stream does not spread in water). The nutritional value of whale milk is very high. The growth of cubs while feeding them milk is very fast: for example, a blue whale calf grows from 7 to 16 m in 7 months of life, i.e., the average daily increase in length is 4.5 cm. Sexual dimorphism in cetaceans manifests itself mainly in: various body length of males and females. In baleen whales, females are larger than males, but in most toothed whales the opposite is true. Cetaceans are mostly gregarious animals, keeping in groups from a few heads to hundreds and thousands. They are found both near the coasts and in the open sea.