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Nutritive Value of Dairy Foods

  • Chapter
Fundamentals of Dairy Chemistry

Abstract

The significant contributions of dairy foods in general and milk in particular to the nutrient intake and health of the American population are well recognized (Speckmann et al. 1981; Rechcigl 1983; Speckmann 1984). As estimated for 1984, dairy foods (excluding butter) contributed 76% of the calcium in the U.S. food supply, 36% of the phosphorus, 35% of the riboflavin, 21% of the protein, 20% of the vitamin B12, 19% of the magnesium, 12% of the vitamin A, 11% of the vitamin B6, and 10% of the energy (Table 7.1; Marston and Raper 1986). In addition, dairy foods provide a significant source of the vitamin niacin due to their content of the amino acid tryptophan, and, through fortification, fluid milk provides the majority of vitamin D in our diets.

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Authors
  1. Lois D. McBean
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  2. Elwood W. Speckmann
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Editor information

Editors and Affiliations

  1. Agricultural Research Service, U.S. Department of Agriculture, USA

    Noble P. Wong

  2. Department of Biochemistry, University of Minnesota, USA

    Robert Jenness

  3. Department of Chemistry and Biochemistry, University of Maryland, USA

    Mark Keeney

  4. Department of Food Science, University of Wisconsin, USA

    Elmer H. Marth

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McBean, L.D., Speckmann, E.W. (1988). Nutritive Value of Dairy Foods. In: Wong, N.P., Jenness, R., Keeney, M., Marth, E.H. (eds) Fundamentals of Dairy Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7050-9_7

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  • DOI: https://doi.org/10.1007/978-1-4615-7050-9_7

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