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9Baked milk - nutritional value and 5 proven benefits
Anna Shelestun, nutritionist, nutritionist
Eliseeva Tatyana, editor-in-chief of the EdaPlus.info project
E-mail: [email protected], [email protected],
Abstract. The article discusses the main properties of baked milk and its impact on the human body. A systematic review of modern specialized literature and relevant scientific data was carried out. The chemical composition and nutritional value of the product are indicated, the use of baked milk in various types of medicine and the effectiveness of its use in various diseases are considered. The potentially adverse effects of baked milk on the human body under certain medical conditions and diseases are analyzed separately.
Key words: baked milk , benefits, harm, beneficial properties, contraindications
For several millennia, baked milk was made only for practical reasons - to extend the shelf life. Today it is produced on an industrial scale and highly valued for its nutritional value. Longing enhances the beneficial properties of the drink, because the partial evaporation of moisture leads to an increase in the concentration of nutrients.
The calorie content of baked milk varies depending on the percentage of fat - in 100 g of a drink with a fat content of 4%, at least 67 kcal. It contains a lot of antioxidants, vitamins A, D, E, PP and group B. However, it contains four times less ascorbic acid than ordinary milk - the substance is partially lost during heat treatment. But long cooking increases the amount of iron, phosphorus, calcium, vitamin D and retinol. [1, 2 3]
Top 5 Health Benefits of Baked Milk 1. Positive effect on the central nervous system
The product activates the work of neuron cells - the main organ of the central nervous system. This is possible thanks to phosphorus and retinol, which have a beneficial effect on the renewal of nerve cells.
2. Supports vision
Vitamin A prevents vision problems. It is involved in the synthesis of the visual pigment rhodopsin, the molecules of which are inevitably destroyed under the influence of light. [four]
3. Strengthens bones, nails, hair
Phosphorus, calcium, vitamin D are essential for bone health and all these compounds are found in baked milk. They contribute to its formation, strengthening and protect it from fragility - reduce the development of osteoporosis. [5]
4. Normalizes hormonal levels and improves immunity
The drink does not belong to superfoods, but it brings little benefit to the immune system - vitamin D is involved in the synthesis of certain hormones and cells. It has a positive effect on the area of the brain that controls the production of monocytes - cells of innate immunity.
5. Helps develop lactose tolerance for allergy sufferers
Baked milk safely desensitizes regular milk. Oral immunotherapy is carried out under the supervision of a doctor and is a daily intake of a small amount of the product with a gradual increase in the portion. Studies show that tolerance increases after 12 months. [6, 7 8 9]
Contraindications to baked milk: harm and intolerance
Doctors and scientists advise to exclude the drink from the diet in the following cases:
• age up to 2 years;
• allergy to components, especially casein;
• lactase deficiency (an enzyme for digesting lactose);
• violation of galactose metabolism.
A useful product can harm overweight people, including for hormonal reasons, as well as with intestinal damage, candidiasis. People over the age of 30 should avoid high-fat drinks - fats contribute to the development of problems with the cardiovascular system.
How much baked milk can men, women and children drink every day?
To fill the deficiency of vitamins, minerals and recharge your batteries, it is enough to drink 0.5-1 glass of drink at any time of the day. It can be consumed regardless of fat content from 2 to 30 years old, but with age, fat-free products should be preferred due to the high risk of atherosclerosis.
How to cook and drink baked milk?
In the old days, the liquid was simmered in clay pots in a furnace. Today, 6-9-hour uniform heating of raw whole milk in a sealed container is possible in the oven, slow cooker, pressure cooker. Under the influence of temperature, the synthesis of sugars with amino acids occurs. As a result, melanoidins are formed, giving a caramel flavor and shade. They drink the product without sweeteners on their own, add it to tea and coffee, cook cereals, omelettes, pancakes, pancakes on it. It is also fermented to produce fermented baked milk.
Expert comment
Tatyana Eliseeva, nutritionist, nutritionist
Nutritious baked milk is less likely to cause allergies than raw whole milk due to changes in protein and lactose when boiled. It is easier to digest and is recommended during pregnancy, lactation, children. The product of industrial production, as well as cooked at home, has an incredible caramel taste. You will definitely find a way to enjoy it, even if milk is not your favorite food.
Literature
1. Effect of Processing Intensity on Immunologically Active Bovine Milk Serum Proteins, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5622723/
2. Effects of two different domestic boiling practices on the allergenicity of cow's milk proteins, https://pubmed.ncbi.nlm.nih.gov/28994453/
3. Study to evaluate the impact of heat treatment on water soluble vitamins in milk, https://pubmed.ncbi.nlm.nih.gov/21375192/
4. Vitamin A and Vision, https://pubmed.ncbi.nlm.nih.gov/27830507/
5. Dairy products and bone health: how strong is the scientific evidence? https://pubmed.ncbi.nlm.nih.gov/29560832/
6. Benefits of baked milk oral immunotherapy in French children with cow's milk allergy, https://pubmed.ncbi.nlm.nih.gov/31943363/
7. Baked milk- and egg-containing diet in the management of milk and egg allergy, https://pubmed.ncbi.nlm.nih.gov/25577613/
8. Benefits of baked milk oral immunotherapy in French children with cow's milk allergy, https://onlinelibrary.wiley.com/doi/abs/10.1111/pai.13216
9. Tolerance to baked and fermented cow's milk in children with IgE-mediated and non-IgE-mediated cow's milk in allergy patients under two years of age, https://www.elsevier.es/en-revista-allergologia-et-immunopathologia- 105-articulo-tolerance-baked-fermented-cow-s-milk-S0301054617300678
An extended HTML version of this article is available on the edaplus.info website . Baked milk - nutritional value and 5 proven benefits
Shelestun Anna, nutritionist
Eliseeva Tatyana, editor-in-chief of the project EdaPlus.info E-mail: [email protected], [email protected]
Received 04.02.2022
Abstract. The article discusses the main properties of baked milk and its effect on the human body. A systematic review of modern specialized literature and relevant scientific data was carried out. The chemical composition and nutritional value of the product are indicated, the use of baked milk in various types of medicine and the effectiveness of its use in various diseases are considered. The potentially adverse effects of baked milk on the human body under certain medical conditions and diseases are analyzed separately.
