What Does Milk do to the Body?

Milk can be turned into delicious smoothies , shakes and what not with the help of a good quality and long lasting blender like blendtec from ekuep.com. Drinking milk can make you healthier as long as you are drinking the right kind of milk.Specifically, you should look for low-fat or fat-free milk. With these types of milk, you get all of the health benefits of milk (i.e. stronger bones and teeth) without the negative health consequences associated with whole milk.

 

People are taught to drink milk from a very young age. This is a good practice because milk is even more important to children and adolescents, as their bones are still developing. However, milk is also important to adults as well. This is because drinking milk contributes to a high bone mass. Basically, if you have a high bone mass, then you have stronger bones. Low bone mass is unhealthy and it can lead to diseases like osteoporosis. Milk increases bone mass by building up calcium in the bones so, with more calcium, bones have more mass and are stronger.

 

Milk also builds stronger teeth in a similar way. When you drink milk, part of the calcium that you absorb goes into your teeth and strengthens them. This calcium actually protects the teeth against acids that come from foods, meaning that, if you drink a lot of milk, you should experience less tooth decay. Less tooth decay means you won’t have to spend money to fill expensive cavities. In this way, milk is like an investment.

 

Another benefit of milk is that it increases your potassium. With increased potassium, you are more likely to have a healthy blood pressure level. Healthy blood pressure is generally understood to be in between low blood pressure and high blood pressure. With both low and high blood pressure, there are negative health consequences. Thus, it is important to keep blood pressure in the safe middle range by drinking milk.

 

It’s important to remember that milk even has health benefits related to fitness. For example, since milk is so high in protein, it is great for building muscle. Milk contains two types of protein: whey protein and casein protein. Both of these type of protein help you build muscle when you workout. In fact, whey protein and casein protein are so effective at building muscle that stores actually sell whey and casein protein supplements.

 

Some studies even indicate that milk has the potential to help you burn fat. This is due to the fact that calcium can act as a fat-burning element. If you are using milk to burn fat, it’s important to drink low-fat or no-fat milk; otherwise, you may end up counteracting some of the fat-burning potential. We’ll get into the details of low-fat and no-fat milk below.

 

Milk has several positive health benefits, but it’s not perfect. If you drink whole milk frequently, you consume more saturated fats. These types of fats are unhealthy to consume and they can lead to high cholesterol and heart disease. That’s why it’s important to drink milk that is either low-fat or no-fat. Skim milk (no-fat milk) may taste different from whole milk, so if you’re looking for a taste that is similar to whole milk, then you should consider low-fat milk.

 

Another disadvantage of milk is that it isn’t like water in that everyone can drink it. A fairly substantial portion of the world actually can’t drink milk because they are lactose intolerant. When someone who is lactose intolerant drinks milk, they can experience stomach problems and other issues. One potential solution for lactose intolerance is lactose-free milk. When people drink this kind of milk, they can experience all of the benefits of milk without getting sick.

 

Lastly, it’s important to point out some things that milk doesn’t do to your body. For one, it doesn’t cause cancer. Some people have worried that the hormones that cows are injected with will cause cancer in humans; however, this is simply not the case. As far as antibiotics derived from milk, their effect on the body is unclear. If you are concerned about antibiotics given to the cows, there is organic milk available at most grocery stores.

 

Overall, milk is good for you if you remember to drink no-fat milk or low-fat milk. When you drink these types of milk, you enjoy health benefits such as stronger bones and teeth. Additionally, you avoid the bad cholesterol associated with whole milk.

How Milk Becomes Cheese

Milk is an amazing dairy that can be turned into various food which taste totally different, like your favorite cheese. Milk contains two kinds of proteins, namely casein and whey, which are both essential factors in the cheese-making process. As milk gets old, bacteria grows rapidly and digests the milk sugar, thereby producing lactic acid which causes casein to curdle. It separates into lumps, gives the milk a sour smell, whereas the expired dairy ultimately becomes ‘cheesy.’ Blocks of cheese are made in the same manner, only the milk is purposefully curdled in a factory.

 

How Does Milk Become Cheese?

 

Starting from the basics, once a cow has a calf, the animal is deemed ready to provide milk. A farmer would milk cows three times a day, transferring milk straight into a cooler where it’s kept clean and cold. The milk will then be taken to a cheese plant where it will be tested for quality as well as purity. It will then be pasteurized to ensure product safety and uniformity. Good bacteria is added as part of the starter culture.

 

Starter Cultures, Calcium, Rennet

 

As the process initiates, milk is carefully stirred until it reaches the ideal temperature. Starter cultures are then added by the cheese maker, as well as calcium and rennet. The lactic acid bacteria is added to ferment lactose into lactic acid, which naturally preserves the cheese. Calcium is then added to the mix since milk’s natural calcium content has been primarily modified during its pasteurisation.

 

The rennet enzyme is then incorporated to curdle milk and render it thicker. Back then, rennet was obtained from young cows’ or goats’ stomachs. Nowadays, it is acquired from bacteria and yeast which were genetically “taught” to produce the enzyme.

 

Milk Coagulation

 

The milk in the cheese-making process should remain completely calm for the rennet and starter cultures to work. The coagulation process yields milk in the right consistency that’s similar to a yoghurt, after a period of approximately 40 minutes.

 

Slicing Soft Cheese Curd

 

Soft cheese curd is then cut into grains or smaller pieces to release more whey. The smaller curd grains are, the harder cheese will be. Curd grains gradually separate from watery whey, which are both stirred slowly for about half an hour. The curd grains are put to rest to allow it to sink towards the bottom, slowly becoming more dense in the process as its weight presses whey out.

 

Cheese Creation

 

Creating cheese entails the addition of warm water to thin out lactose or the “fertile soil” to control fermentation. At this point, curd grains would have ultimately achieved its desired consistency and firm enough to be baled into different cheese shapes.

 

Young Cheese

 

Gravity produces a single mass of curd grains and any remaining whey in the form of thin liquid will flow out. For cheese to form evenly, a cheese maker typically follows through after 10 minutes, an hour later, and in the late afternoon. The next morning, cheese is dipped early on into a salt bath to absorb the salt, which would take about two hours. Salt is quite helpful for firming up the milk and preventing it from spoiling in a wrong way. The bigger and harder cheese is, the longer it must be left in the salt bath until a thin crust forms around it.

 

Mold Show

 

The right conditions must be met in a ripening. When additional whey is drained from curds, solid clumps of casein are often left behind which are then pressed into molds. Cheese left to age for varied periods of time depending on what kind of cheese you’re actually trying to make.

 

The choice of bacteria usually has a dramatic impact on the taste, look, and smell of cheese. Factor in the animal that primarily produced the milk, what the cow or goat was fed, the bacteria used for the starter culture, and how cheese was processed, this explains why there’s such a wide array of cheeses that can be made. The time fermentation takes also has a major effect on the type of cheese that’s produced. Limburger cheese is one of the stinkiest varieties of cheese, which derives its smell from the bacteria used during cheese-making. Swiss cheese is manufactured with bacteria that apparently produce carbon dioxide (CO2) when digesting lactose, whereas the bubbles create holes in the cheese.

 

 

 

Milk Versus Protein Shakes

Deciding on the best beverages to drink before, after, and during a workout is important. People need to stay hydrated, and they also need to make sure that they are able to get enough energy to get the most out of their workout routines. While lots of people will consume beverages that are loaded with carbohydrates as a result, it’s often a better idea to use beverages that are high in protein as well. The body can really only use carbohydrates for physical energy. Protein can be used for energy, and it can also be used in order to build muscle. People usually want to burn energy and build muscle as a result of their workouts, and drinking milk or protein shakes can help them achieve those goals.

 

Milk Versus Protein Shakes

 

There is a lot of debate in the fitness community about which types of beverages to consume prior to a workout or after a workout. Some people just say that drinking water is for the best. Other people say that it is important to actually consume something that has more substance to it. People who are trying to build muscle and not lose weight are better off when it comes to consuming milk or protein shakes prior to a workout or after a workout. They should be replacing some of the nutrition that they’ve lost. Still, there are lots of disagreements about consuming milk or protein shakes.

 

There is a lot of focus these days on consuming food that is more natural. Many people are eager to get rid of the foods that are high in unnatural chemicals. Milk is going to be the clear winner over protein shakes in that regard. Milk is one of the safest and healthiest beverages that people can consume, especially if they specifically focus on organic milk. Many people are going to appreciate the opportunity to have a particularly healthy lifestyle by focusing on beverages like milk.

 

Milk also does have some carbohydrates, so it is going to be a natural beverage that has a lot of what people will need before and after a workout. Many people will find that it is easier for them to get their blood sugar back up as a result of drinking milk. Milk is loaded with calcium, which is something that people can lose over the course of working out, making milk that much more valuable as a pre-workout or post-workout beverage.

 

However, there is no getting around the fact that milk is not particularly high in protein, and a high-quality whey protein shake is going to have a lot more to offer the people who are trying to build muscle following a workout. People need to consume a lot of protein during training. In many cases, this means taking protein supplements. It is just very difficult for people to be able to get comparable quantities of protein through their typical diets alone, and a whey protein shake can really make all the difference.

 

It is possible to get whey protein shakes that are relatively natural and that are not going to add a lot of chemicals to a person’s diet. As such, people who are concerned about consuming only the healthiest beverages during training are not necessarily going to have to worry too much about what they can get from whey protein shakes. Many people in the fitness community are worried about these issues, and they can usually recommend some of the best whey protein shakes on the market.

 

Ultimately, whether people choose milk or protein shakes will depend on a lot of factors, including their fitness goals. Some people are just trying to maintain and stay healthy, and they are not going to need all of the protein from whey protein shakes. Other people are specifically in training and they are focusing on building muscle. Some people might have food allergies or food aversions that will make using either milk or whey protein shakes problematic for them. It’s important for people to choose what is going to work for them, since nutrition is probably far more personal than a lot of people think. Deciding on milk versus protein shakes might be a matter of individual experience.

10 Amazing Benefits of Using Milk for Your Skin

Milk is one of the healthiest food sources available. It’s generally known for having high calcium content that’s essential for bone formation, but actually contains a vast number of vital nutrients that are beneficial towards better health. In fact, the dairy product has been used as a beauty aid for the face and entire body, counting centuries to date. Discover the wonders milk for skin can do in these dermatologist-recommended uses that are both time-tested and backed up by science:

 

  1. Soothe Skin Irritation

 

Have sensitive skin? Milk comes to the rescue of red spots, skin irritation and allergic reactions. Massage sweet milk, buttermilk or sour cream onto your face or body. Wipe with a wet cotton then pat dry. Adapting this routine will not only clear up the redness, but will cleanse your skin and leave it moisturized.

 

  1. Radiant and Smooth Skin

 

Milk and honey provides the perfect combination for glowing skin. Create a face mask by mixing 2 tablespoons powdered milk and 1 tablespoon honey with 2 tablespoons warm water. Apply onto your face/ neck and allow the concoction to dry and stiffen, then rinse off with warm water after a while. Apart from facial application, drinking milk regularly will give you radiant skin naturally through the vitamins, minerals and proteins your body naturally absorbs. Try preparing a facial and body scrub using 3 tablespoons of oatmeal in a cup of milk for delightfully soft and smooth skin!

 

  1. Lighter Complexion

 

Milk promotes shedding of pigmented skin cells, thus improving complexion, reducing tan, unsightly spots and dark patches. Apply raw milk all over your face and around the neck area. Leave on for 10 minutes before rinsing off with fresh water. You’ll quickly notice fairer and softer skin in just a few minutes! You can also prepare the same facial mask for radiant skin, only mixed with 1 tablespoon lemon juice rather than water. This concoction acts as a mild skin bleach that’ll render you with lighter skin.

 

  1. Shrink Pores

 

Sour cream or sour milk can help shrink large and open pores. Apply the dairy product over your skin. Leave milk on for around 15 minutes then wash clean.

 

  1. Repair Aging Skin

 

Want to know Cleopatra’s secret to smooth, wrinkle-free, youthful skin? Her flawless beauty is historically attributed to milk. The enzymes, proteins, vitamin and mineral content of the dairy product has been found to help reduce wrinkles and battle this dreadful sign of aging.

 

  1. Natural Cleanser

 

The fat-soluble enzyme lipase in milk holds the unique ability to remove oil-soluble impurities. Protease deals with protein based impurities while lactic acid addresses dead skin cells. Simply dip a cotton ball in raw milk and gently wipe your face as you would using a commercial cleanser. Wait for about 5 minutes then rinse off with fresh water. Try blending 2 slices of the papaya fruit with milk for clean and fair skin. Cleanse skin with your homemade blend then wash off with cold water after a while.

 

  1. Remove Dead Cells

 

A milk scrub removes dead cells on the skin and imparts your face and body with a lovely glow. First, dissolve a bit of salt in boiling water. Next, add 4 cups of instant non-fat milk to the solution. Soak for 20 minutes in lukewarm water then enjoy a good scrubbing with wondrous milk!

 

  1. Smoothen Fine Lines

 

A banana-milk paste can help smoothen fine lines and wrinkles. Mash half the fruit with a few teaspoons of raw milk. Wash your face clean first then put the paste over your still damp skin. Leave it on for approximately 15 minutes then rinse with water.

 

  1. Treat Sunburn

 

Milk’s anti-inflammatory, moisturizing and skin-repairing properties pave the way to effectively soothing sunburn. Coat buttermilk over skin to soothe and heal less all the pain and discomfort. You can also soak a soft cloth in a bowl of fresh milk, refrigerate, then place the cold compress on sunburnt skin.

 

  1. Excellent Moisturizer

 

Water, fat and proteins in milk can replenish and restore skin’s natural moisture. Dip a washed cloth in raw milk such that it is fully saturated. Let it dry for around 5-15 minutes. Gently scrub your face using the washcloth for a period of 3 to 5 minutes. Milk can likewise improve skin elasticity, leaving you with smooth and supple, fresh-looking skin.

Going From Milk to Butter

One of the great things about milk is its sheer versatility. People are able to use milk in order to create all sorts of different culinary innovations. It is even possible to use milk in order to create other ingredients that are nearly as versatile as milk, such as butter. Going from milk to butter can really make things easier for a lot of people, since butter is a useful fat that can make a lot of recipes come alive. Some people will have enough milk around the house that it makes sense to be able to turn milk into butter. Homemade butter has a rich and special quality that people will appreciate in all of their recipes. There are lots of options that can stem from learning how to make something like this.

 

Going From Milk to Butter

In order to go from milk to butter, people are going to need yogurt or buttermilk, salt, and raw cow’s milk. Getting organic raw cow’s milk is often going to produce the best results. Technically, people only need salt and raw cow’s milk in order to make this work, but it is often a good idea to use buttermilk and yogurt for the best results.

 

  1. Pour the raw milk in a transparent container and place it in the refrigerator for around a day. It might take two days in some cases. When there is a clear cream line on top, the cream has separated enough from the milk that it is ready for the next step. The season in which the milk was harvested initially might affect the results. People who buy milk that was harvested in the winter, for instance, might be able to get more cream compared with the people who buy milk that was harvested during the summer months.

 

  1. Take a dipper tool and skim the cream that has formed on the top of the milk. Then, pour the cream into a lidded glass jar. In general, if people want between two and four cups of cream, they should use a gallon of whole raw milk initially.

 

  1. Ripen the cream using the buttermilk or yogurt. Stir in a tablespoon of buttermilk or yogurt for every two cups of cream, mixing everything thoroughly. It should take between six and twelve hours for everything to fully become cultured.

 

  1. Shake the jar back and forth vigorously for a period of five to fifteen minutes. This should help people when it comes to agitating the mixture and getting it at the right consistency. This step allows the buttermilk to appropriately separate from the butter.

 

  1. Pour off or skim off the buttermilk after it manages to separate from the butter. Buttermilk is a useful ingredient that can be saved for something else, so it is a good idea to hold onto it.

 

  1. Take a cheesecloth and wrap the resultant butter solids with it. Then, rinse off the butter in a bowl of ice water in order to clean off the solids and to get a much clearer and cleaner butter product. This might take a couple of trials, and it is a good idea to replace the ice water the moment that it starts to get a little bit murky.

 

  1. Place the butter into another container and start kneading it using a spoon in order to shape the butter solids and in order to make the butter drier without drying it out entirely.

 

  1. Add the salt to the butter solids, and try to knead the salt into the butter. Some people might want to add other ingredients to butter at this point. Butter that people buy in stores will typically have a little bit of salt in it, and other types of butter will have herbs like parsley, chives, or thyme. Honey butter is also popular. At this stage, it is a good idea to add in all of those different ingredients in order to make this particular brand of butter unique enough.

 

  1. Take a container that has the desired shape, and press the butter into that container in order to get it into that condition. It is then a good idea to refrigerate the butter and to make sure that it is kept in a solid and safe container.

How to convert Milk to Yoghurt

Most of us just know it for being one of the tastiest beverages that are available on the consumer market today. Yogurt is a special food that is produced by the bacterial fermentation of milk. The bacteria use to make yogurt is referred to as yogurt culture, and it often occurs when the bacteria ferment lactose into lactic acid. The lactic acid then converts the milk into yogurt with its distinctive texture. It’s also important to note that yogurt can be prepared using a broad spectrum of milk types.

The yogurt preparation process provides two notable barriers to pathogen development, acidity, and heat. Both these factors are necessary to guarantee a safe preparation yogurt results. Any harmful bacteria are easily destroyed by the process of pasteurization. More so, the initial heating of the milk kills pathogens, and it also works to denatures the proteins in the milk. The bacteria that are used to convert the milk into yogurt can tolerate higher than average temperatures. In this way, the suitable temperature encourages the formation of yogurt, and it mitigates the effects of microorganisms.

How to make yogurt at home

Yogurt is made by heating milk to a temperature that denatures the proteins, which are essential for the preparation of yogurt. Cooling the temperature will kill the live microorganisms that convert the milk into yogurt and inoculating the starter culture as well.

Ingredients

l ½ gallon of whole milk

l ½ cup of starter culture

Tools

l 3 quart or larger preparation unit

l Spatula

l Well-marked thermometer

l Whisking tool

Instructions

Heat the milk. Introduce the milk into the oven and set it to the medium heat temperature. Following this, heat the milk to about 200 degrees Fahrenheit. Stir the milk gently to ensure that the milk has well-balanced results.

Cooling the milk. Allow the milk to cool until comes to down to a warm temperature that may average at 115 degrees Fahrenheit. It’s important that you stir every once in a while to mitigate the effects of skin from forming. Besides that, you may also fasten this procedure by placing your preparation bowl in a cool area or perhaps placing the bowl in a container with warm water.

Thin the yogurt with milk- after this step; you will have to scoop a cup of the warm milk by using a measuring cup and introduce the yogurt culture. Whisk the yogurt until you can achieve the smoothest results and the yogurt dissolves in the milk. Whisk the thinned yogurt and introduce the thinned yogurt slowly.

Relocate the pot to the oven and ensure that it’s off. Cover the pot with the special lid and place the entire pot in the oven. Turn the oven on to a light heat setting and ensure the milk maintains an average temperature of 110 degrees Fahrenheit.

Let the yogurt set for the entire night or perhaps for several hours. The particular time that will suit your individual yogurt preparation is dependent on the cultures used, the temperature of the yogurt and your unique preferences. The more your yogurt sits, the creamier it becomes. An excellent recommendation for your novices would be to check the yogurt after every four hours to ensure that it has achieved the ideal consistency and flavor.

Cool the yogurt. Once the yogurt is set to suit your needs, ensure that you remove it from the oven. If you come across any watery substances on the surface, you can opt to drain the entire solution of perhaps introduce it back into the yogurt before transferring the solution into the containers. Whisking is a particular procedure since it helps achieve the ideal yogurt consistency and texture. Following this, transfer the yogurt into storage containers, refrigerate and cover. The homemade yogurt is ideal for consumption with the first two weeks within the refrigerator.

The next preparation of your homemade yogurt should be a rather simple procedure. Simply put, you can use some of the current yogurt and introduce it into your new preparation. An excellent recommendation for you would be to preserve half a cup for the preparation process. If you come across any odd flavors from your using your previous preparation of yogurt, then that might mean your strain is becoming weak.

How Milk Benefits You

Milk is not only one of the healthiest food sources but it is also one of the most widely food sources used. Worldwide there are over six billion consumers of milk and milk products. Milk is known for its high calcium content but there are other vital nutrients found in milk that can give you many other health benefits. Cow’s milk is the type that is mostly consumed by humans but there is milk from other animals that are consumed around the world. Some of these other milk-producing animals are goats, water buffaloes, llamas, camels, deer, buffaloes, and sheep. An adult and children over the age of nine should drink at least three glasses of milk a day.

There are also different types of milk, which include:

 

  • Pasteurized milk (heat treated)
  • Full cream or whole milk (4% fat)
  • Reduced or 2% milk (2% fat)
  • Skimmed milk (0.15% fat)
  • Flavored milk with added sugars
  • Lactose-free milk
  • Buttermilk

 

Keeps teeth and bones healthy

Drinking milk improves the calcium levels in your body. In children, it promotes bone growth and in adults, milk helps to maintain bone strength and prevent osteoporosis. In order for your body to absorb calcium you need vitamin D so if you have vitamin D deficiency you should take a supplement to increase the level of this vitamin in your body. Women who drink milk as teenagers and young adults will have stronger bones during menopause. Drinking milk can help to prevent cavities and tooth decay. If a permanent tooth gets knocked out put it in a cold glass of milk to preserve it until the dentist can put it back in the socket.

 

Muscles

Milk contains proteins that help to rebuild your muscles after exercise. Drink a glass of milk after exercising to give your body what it needs to recover and to keep the soreness at a minimum while it replenishes the fluids that were lost during the workout. After exercising low-fat chocolate milk can give you more energy than no-calorie beverages or sports drinks.

 

Weight loss

A woman who drinks skin or low-fat milk loses more weight than a woman who does not drink milk according to a study done. Milk makes a healthy snack or appetizer so add a glass to your meal.

 

Reduces stress

Drink a glass of milk after you get home from work or before you go to bed to de-stress so you will get a better sleep. A glass of warm milk can soothe those frayed nerves and relax tense muscles. It can also boost energy and reduce the symptoms of PMS.

 

Healthy body

The properties found in milk can lower your high blood pressure and decrease your risk of having a stroke. It can act as an antacid, reduce your liver’s production of cholesterol, lower the risk of certain cancers, and the vitamins A and B can help build good eyesight. The calcium in milk can help to reduce cardiovascular disease. Drinking milk can reduce your dying from stroke and heart disease by as much as twenty percent

 

Controls hunger pangs

If you start to feel hungry in between meals, drink a glass of milk or eat something made of milk such as cheese or yogurt.

 

Helps you sleep

Drinking a warm glass of milk before bedtime can help you help you fall asleep faster and sleep sounder so you will wake up in the morning feeling wide awake and refreshed.

 

Improves your complexion

Apply milk, preferably raw milk, over your neck and face. Leave it on for ten minutes and rinse off with cool water. It will make your skin softer and fairer within minutes. You can also make a face pack by mixing a teaspoon of lemon juice, two tablespoons of milk, and one-tablespoon honey together and apply it your clean skin. Allow to dry for ten minutes and rinse off with cool water.

 

Shrinks pores

Sour milk or sour cream can help shrink pores so if you have open, large pores take either sour milk or sour cream and apply it to your neck and face. Leave it on for fifteen minutes and rinse off with cool water.

 

Excellent cleanser for your skin

Dip a cotton ball in raw milk, wipe it on your face, and then rinse your face with cool water after five minutes. If you do this every day, you will clean your skin from the inside out and it will also make your skin supple and fair. To make a natural face cleansers blend milk with two slices of papaya and apply it over your neck and face. After ten minutes, wash off with cold water to make your face feel fresh and clean.

 

Radiant skin

Milk contains proteins, vitamins, and minerals that can make your skin radiant and fair internally. You can also make a facemask of two tablespoons of warm water, two tablespoons of powdered milk, and one tablespoon of honey. Once mixed apply it on your neck and face, allowing it to dry until it becomes stiff. Rinse off with warm water.