Abstract
Milk is the natural food of the young and has been described as close to being nature’s perfect food. It has a wide range of positive nutritional benefits and supplies a variety of nutrients including protein for body building, vitamins, minerals (especially calcium) and fat and carbohydrate for energy. The contribution milk makes to individual diets will vary from country to country but using the UK diet as an example, in 1990 milk and milk products supplied a quarter of the protein, between one-half and two-thirds of the calcium, over one-quarter of the riboflavin (vitamin B2) and about a half of the vitamin A of the average diet.
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Further reading
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© 1995 Springer Science+Business Media Dordrecht
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Harding, F. (1995). Nutritional aspects. In: Harding, F. (eds) Milk Quality. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2195-2_11
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DOI: https://doi.org/10.1007/978-1-4615-2195-2_11
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5920-3
Online ISBN: 978-1-4615-2195-2
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