Instruct: Given a question, retrieve relevant documents that answer the question.
Query: Which milk has the highest protein content?
Cow milk (fluid, raw or pasteurized) - 3.2 to 3.3 Soy milk 5.1 to 7.5 Goat milk 4.9 to 9.9 Almond milk 1
Published data on donkey milk gross composition confirm the closer resemblance to breast milk for lactose, protein and ash levels when compared with cow, sheep and goat milk. Despite the high lactose content of donkey milk the average fat content is lower for this purpose, when used in infant nutrition, donkey milk is usually supplemented with vegetal oil (4 mL 100 mL milk) to conform to human milk energy
The milk has an excellent quality and is adequate either for the direct consumption or for the processing to high-quality products (cheese, butter, yogurt). Among the mountain cattle breeds in Italy the Tyrol Grey has the best milk amount/milk quality (fat, protein) ratio and delivers a higher amount of contents for the processing to quality products. The above-average per cow was 2002 in the South Tyrol about 4,836 kg milk per annum, 3.78% milk fat content, and 3.38% protein (8,491 control cows). When you evaluate the performance you have to allow for the middle body weight and the tough feeding and husbandry conditions in mountain regions.
Whey is left over when milk is coagulated during the process of cheese production, and contains everything that is soluble from milk after the pH is dropped to 4.6 during the coagulation process. It is a 5% solution of lactose in water with lactalbumin and some lipid content. Processing can be done by simple drying, or the relative protein content can be increased by removing the lactose, lipids and other non-protein materials. For example, spray drying after membrane filtration separates the proteins from whey.
Ice cream is a colloidal emulsion having dispersed phase as fat globules. It is an emulsion which is in the end made into foam by incorporating air cells which is frozen to form dispersed ice cells. In the composition of ice cream ice crystals are of most importance as they give a desirable mouth feel. Ice cream is composed of water, ice, milk fat, milk protein, sugar and air. Water and fat have highest proportions by weight creating an emulsion. The triacylglycerols in fat are non polar and will adhere to itself by van der Waals interactions. Water is polar thus, emulsifiers are needed for dispersion of fat. Also ice cream has a colloidal phase of foam which helps in light texture. Milk proteins such as casein and whey protein present in ice cream are amphiphilic, can adsorb water and form micelles which will contribute to consistency. Sucrose which is disaccharide is usually used as a sweetening agent. Lactose which is sugar present in milk will cause freezing point depression. Thus, on freezing some water will be unfrozen and will not give hard texture.
Soy-based dishes are a staple of vegan diets because soy is a complete protein; i.e. it has all the essential amino acids for humans and can be relied on entirely for protein intake. They are consumed most often in the form of soy milk and tofu (bean curd), which is soy milk mixed with a coagulant. Tofu comes in a variety of textures, depending on water content, from firm, medium firm and extra firm for stews and stir-fries to soft or silken for salad dressings, desserts and shakes. Soy is also eaten in the form of tempeh and textured vegetable protein (TVP); also known as textured soy protein (TSP), the latter is often used in pasta sauces.
The dry matter of plant and animal material consists of all its constituents excluding water. The dry matter of food includes carbohydrates, fats, proteins, vitamins, minerals, and antioxidants (e.g., thiocyanate, anthocyanin, and quercetin). Carbohydrates, fats, and proteins, which provide the energy in foods (measured in kilocalories or kilojoules), make up ninety percent of the dry weight of a diet. Water content in foods varies widely. A large number of foods are more than half water by weight, including boiled oatmeal (84.5%), cooked macaroni (78.4%), boiled eggs (73.2%), boiled rice (72.5%), white meat chicken (70.3%) and sirloin steak (61.9%). Fruits and vegetables are 70 to 95% water. Most meats are on average about 70% water. Breads are approximately 36% water. Some foods have a water content of less than 5%, e.g., peanut butter, crackers, and chocolate cake.
Water content of dairy products is quite variable. Butter is 15% water. Cow's milk ranges between 88-86% water. Swiss cheese is 37% percent water. The water content of milk and dairy products varies with the percentage of butterfat so that whole milk has the lowest percentage of water and skimmed milk has the highest.
Unlike other fermented milk products, ymer is drained of its whey. That means that ymer has a higher content of solids, including protein, while the fat content stays at 3.5% as in whole milk.
Soy milk is made from whole soybeans or full-fat soy flour. The dry beans are soaked in water for a minimum of three hours up to overnight depending on the temperature of the water. The rehydrated beans then undergo wet grinding with enough added water to give the desired solids content to the final product which has a protein content of 1–4%, depending on the method of production. The ratio of water to beans on a weight basis is 10:1 for traditional soy milk. The resulting slurry or purée is brought to a boil in order to improve its taste properties by heat inactivating soybean trypsin inhibitor, improve its flavor, and to sterilize the product. Heating at or near the boiling point is continued for a period of time, 15–20 minutes, followed by the removal of insoluble residues (soy pulp fiber) by filtration. Processing requires the use of an anti-foaming agent or natural defoamer during the boiling step. Bringing filtered soy milk to a boil avoids the problem of foaming. It is generally opaque, white or off-white in color, and approximately the same consistency as cow's milk. Quality attributes during preparation include germination time for the beans used, acidity, total protein and carbohydrates, phytic acid content, and viscosity.
Giant elands give large quantities of tender meat and high-quality hides even if fed a low-quality diet. These are game animals and are also hunted for trophies. Their milk is comparatively richer in proteins and milkfat than dairy cows, which may be an explanation for the quick growth of eland calves. Eland's milk has about triple the fat content and twice the protein of a dairy cow's milk. Its docility and profitable characteristics have made it a target of domestication in Africa and Russia and has also resulted in hunting.
The Istrian Milk sheep's milk is known for being very high in fat content and protein. Their milk averages a fat content of 9% and a 6.4% protein content, although some individual sheep can produce milk with 13% fat and 7% protein. Typically, Istrian Milk sheep produce 100–150 kg of milk per lactation, although studies have found that Croatian Istrian Milk sheep produce substantially more, averaging 205 kg of milk per lactation. There have been attempts to cross the Istrian Milk with the East Friesian in order to increase its milk production.
Known for its milk, the Alpine goat is famous for its rich dairy production. Alpine goats are extremely popular in the dairy industry for their docile temperament, high quality milk output and long lactation. Alpine milk has relatively low fat content, with an average fat percent of 3.4%. It is higher in sugars than cows' milk but balances itself in terms of the amount of protein. Alpine goats' milk has 2.3 g of protein per 250 ml while cow’s milk has 3.4. A higher protein count is not always good, since it packs more calories with an increased fat content. Compared to Saanen goat milk, it is higher in all nutritional aspects, except the fat content, making it a much healthier choice.
Overall buffalo milk has greater nutritional properties and values than cow milk. Buffalo milk has higher levels of fat lactose, protein, calcium, and vitamins A and C, with lower levels of vitamin E riboflavin an cholesterol. There is an absence of carotene and a presence of bioactivepentasaccharides and gangliosides not present in cows. Fat globules are larger but contain less membrane material than cow milk. However, specific breed of buffalo does affect milk composition. In a 2008 comparison of four Indian buffalo breeds, the Bhadawari was shown to have more solids not fat than the Murrah, which had the highest performance for fat, total protein, and casein contents.
Tandem selection is a method of artificial selection in which useful traits are selected for sequentially. For instance, one could select for both increased milk yield and increased milk fat content in cows via tandem selection by first selecting those with the best of one trait, say those that produce highest milk yield, and then when that trait is at a satisfactory level, by starting to select for those cows that produce milk with the greatest milk fat content instead. However, for cows to produce milk with greater fat content, yield may have to go down due to, perhaps, limits of the cows metabolism. So, while you are selecting for cows which have increased milk fat content, the yield of milk they are producing may also go down, thus reversing the selection process previously performed to increase it.
Lactose-free and lactose-reduced milk can also be produced via ultra filtration, which removes smaller molecules such as lactose and water while leaving calcium and proteins behind. Milk produced via these methods has a lower sugar content than regular milk.[88]
If unfortified, almond milk has less vitamin D than fortified cows' milk; in North America cows' milk must be fortified with vitamin D, but vitamins are added to plant milks on a voluntary basis. Because of its low protein content, almond milk is not a suitable replacement for breast milk, cows' milk, or hydrolyzed formulas for children under two years of age.
Water buffalo milk presents physicochemical features different from that of other ruminant species, such as a higher content of fatty acids and proteins. The physical and chemical parameters of swamp and river type water buffalo milk differ.
Water buffalo milk contains higher levels of total solids, crude protein, fat, calcium, and phosphorus, and slightly higher content of lactose compared with those of cow milk. The high level of total solids makes water buffalo milk ideal for processing into value-added dairy products such as cheese. The conjugated linoleic acid (CLA) content in milk ranged from 4.4 mg/g fat in September to 7.6 mg/g fat in June. Seasons and genetics may play a role in variation of CLA level and changes in gross composition of the water buffalo milk.
The milling of cereals results in considerable loss (up to 60%) of vitamin B, so white flour is enriched in some countries by addition of the vitamin. The enrichment of bread and ready-to-eat breakfast cereals contributes significantly to the dietary supply of vitamin B. Polished rice is not usually enriched, because the vitamin’s yellow color would make the rice visually unacceptable to the major rice-consumption populations. However, most of the flavin content of whole brown rice is retained if the rice is steamed (parboiled) prior to milling. This process drives the flavins in the germ and aleurone layers into the endosperm. Free riboflavin is naturally present in foods along with protein-bound FMN and FAD. Bovine milk contains mainly free riboflavin, with a minor contribution from FMN and FAD. In whole milk, 14% of the flavins are bound noncovalently to specific proteins. Milk and yogurt are contain some of the highest riboflavin content. Egg white and egg yolk contain specialized riboflavin-binding proteins, which are required for storage of free riboflavin in the egg for use by the developing embryo.
Milk basic protein (MBP) is a fraction of whey protein found in milk. Separated from milk through the process of fractionation, it is a functional compound and consists of several milk proteins which are biologically active. The composition is approximately 54% lactoferrin and 41% lactoperoxidase, with other active proteins, such as Cyastin C and high mobility group-like proteins, making up the remainder of the fraction. MBP has been evaluated for safety and is intended for use as a dietary ingredient. It is approved in Japan as a functional food ingredient in tofu and nattō.
The Fjällras is principally a dairy breed. Average milk yield is approximately of milk per lactation; some cows may give . The milk has a high butter-fat content, approximately 4.5%, and a protein content of about 3.6%; it is particularly rich in κ-casein B and is suitable for making cheese.
Ultrafiltration uses finer filters than microfiltration, which allow lactose and water to pass through while retaining fats, calcium and protein.[88] As with microfiltration, the fat may be removed before filtration and added back in afterwards.[89] Ultrafiltered milk is used is cheesemaking, since it has reduced volume for a given protein content, and is sold directly to consumers as a higher protein, lower sugar content, and creamier alternative to regular milk.[90]
Because of poor animal husbandry, production and storage and the demand for milk far outstripping supplies, the use of other potentially harmful chemical additives such as preservatives and hydrogen peroxide has been reported by independent media as being commonplace. Quality tests can be falsified with additives: peroxide is added to prevent milk going bad; industrial vegetable oil is emulsified and added to boost fat levels; whey is used to increase lactose content. However, the procurement chain is also implicated, as milk agents are often politically well-connected. Farmers report salespeople had, for years, been visiting farms in dairy areas hawking "protein powder" additives, which would often be delivered in unmarked brown paper bags of each. A new version of "protein powder", capable of fooling dairies as to protein content, started being peddled approximately two years ago. Thus, farmers either added melamine contaminant unwittingly, or turned a blind eye to milk adulteration to ensure their milk was not rejected. The big dairy producers were complicit in producing "test-tube milk".
The Guernsey is a dairy breed, and is reared for that purpose only. The milk has a golden-yellow tinge due to a high content of β-carotene, a provitamin for vitamin A. The milk also has a high butterfat content of 5% and a high protein content of 3.7%. Guernsey cows produce around 6000 litres per cow per year.
Investigators say the adulteration was nothing short of a wholesale re-engineering of milk. Researchers established that workers at Sanlu and at a number of milk-collection depots were diluting milk with water; they added melamine to dupe a test for determining crude protein content. "Adulteration used to be simple. What they did was very high-tech", says Chen Junshi, co-chair of the Sino-U.S. workshop and a risk-assessment specialist at China's Center for Disease Control and Prevention. Investigators subsequently learned that the emulsifier used to suspend melamine also boosted apparent milk-fat content. Sanlu baby formula contained a whopping 2563 mg/kg of melamine, adding 1% of apparent crude protein content to the formula, where normal milk is 3.0% to 3.4% protein. Chen says a dean of a school of food science told him that it would take a university team 3 months to develop this kind of concoction. Investigators have concluded that as-yet-unidentified individuals cooked up a protocol for a premix, a solution normally designed to fortify foods with vitamins or other nutrients but, in this case, it was poisonous. Several milk-collecting companies were using the same premix, Chen says: "So someone with technical skill had to be training them."
The overall composition of the milk including the fat, protein, and lactose content is not altered substantially by the use of rBST in dairy cows. The milk may have a slight change in fat content within the first few weeks of rBST treatment as the cow is allowed to adjust her metabolism and feed intake. The changes in the fat content have been shown to be temporary. The composition of the milk has been examined in more than 200 different experiments. Natural variation within milk is normal with or without rBST treatment in cows due to genetics, location, feed, age, and other environmental factors. Protein in milk content has also been studied and was shown to have no apparent change in rBST treated cows. The vitamins and minerals that are normally in milk were also unaltered in milk from rBST treated cows. Freezing point, pH, thermal properties, and other manufacturing characteristics of milk were shown to be the same regardless of whether it came from rBST treated cows or not.