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    Human Milk & Cow's Milk

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    api-26123997
    Human milk contains around 89% water and 11% solids, with 1.5% protein that is mostly whey proteins and lactalbumins. It has 7% carbohydrates including lactose to help calcium absorption and brain development. Fats include 4% that aid in brain development. Minerals and vitamins vary with maternal intake but provide adequate nutrition in the first months. It is essentially free of pathogens except in rare cases of maternal illness. Cow's milk has higher calories, proteins mostly as casein forming a tough curd, and more minerals except iron and copper compared to human milk. It regularly contains pathogens and is less digestible than human milk.

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    Human Milk & Cow's Milk

    Uploaded by

    api-26123997
    74 views1 page
    Human milk contains around 89% water and 11% solids, with 1.5% protein that is mostly whey proteins and lactalbumins. It has 7% carbohydrates including lactose to help calcium absorption and brain development. Fats include 4% that aid in brain development. Minerals and vitamins vary with maternal intake but provide adequate nutrition in the first months. It is essentially free of pathogens except in rare cases of maternal illness. Cow's milk has higher calories, proteins mostly as casein forming a tough curd, and more minerals except iron and copper compared to human milk. It regularly contains pathogens and is less digestible than human milk.

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    Human Milk & Cow's milk

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    Human milk contains around 89% water and 11% solids, with 1.5% protein that is mostly whey proteins and lactalbumins. It has 7% carbohydrates including lactose to help calcium absorption and brain development. Fats include 4% that aid in brain development. Minerals and vitamins vary with maternal intake but provide adequate nutrition in the first months. It is essentially free of pathogens except in rare cases of maternal illness. Cow's milk has higher calories, proteins mostly as casein forming a tough curd, and more minerals except iron and copper compared to human milk. It regularly contains pathogens and is less digestible than human milk.

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    Download as PDF, TXT or read online from Scribd
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    74 views1 page

    Human Milk & Cow's Milk

    Uploaded by

    api-26123997
    Human milk contains around 89% water and 11% solids, with 1.5% protein that is mostly whey proteins and lactalbumins. It has 7% carbohydrates including lactose to help calcium absorption and brain development. Fats include 4% that aid in brain development. Minerals and vitamins vary with maternal intake but provide adequate nutrition in the first months. It is essentially free of pathogens except in rare cases of maternal illness. Cow's milk has higher calories, proteins mostly as casein forming a tough curd, and more minerals except iron and copper compared to human milk. It regularly contains pathogens and is less digestible than human milk.

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    of 1

    MATURE HUMAN MILK COW’S MILK / BUFFALO’S MILK

    WATER • About 89% (83% for buffalo’s milk) & solids 11%.
    CALORIES • About 20 Kcal/oz or 67 Kcal/L (100 Kcal/L for buffalo’s milk).
    PROTEINS • 1.5%: • 3.5% / 3.5%:
    o 60% whey proteins (largely • The cow’s milk ratio is reversed to
    lactalbumins). 20%:80% with 6 fold ↑in casein.
    o 40% casein (forms a fine curd). • Casein forms a big tough curd.
    CARBOHYDRATES • 7%. • 4.5% / 4.5%.
    • Lactose (in breast milk):
    1. Helps the absorption of calcium.
    2. Provides galactose for formation of
    galactolipids necessary for brain
    development.
    FATS • 4% (varies with maternal diet). • 4% / 7.5%.
    • 1.3% of which is volatile fatty acids (e.g. • 9% of which is volatile fatty acids.
    butyric acid).
    • Volatile fatty acids cause irritation of the GIT.
    • Breast milk is rich in essential •
    polyunsaturated fatty acids (e.g. linoleic
    & linolenic acids) essential for brain
    development.
    MINERALS • 0.2%. • 0.8% / 0.8% (contains much more of all
    • Breast milk iron although low may be minerals except iron & copper than
    sufficient during the first 4-6 month human milk).
    because it is better absorbed.
    VITAMINS • Varies with maternal intake. • Low vitamins C & D.
    • Adequate vitamin C (if the mother eats • More vitamin K than human milk.
    appropriate foods).
    • Adequate vitamin D (unless insufficiently
    exposed to sunlight or is darkly
    pigmented.
    • Both types of milk contain adequate vitamin A & B-complex sufficient during the first
    months.
    BACTERIAL • Essentially uncontaminated by • Regularly contaminated & is a good
    CONTENT pathogenic organisms except mastitis, culture medium for pathogenic bacteria.
    TB, typhoid fever, herpes, hepatitis B,
    rubella, mumps, HIV & CMV.
    • Milk borne infections include: streptococcal diseases, diphtheria, typhoid fever,
    salmonellosis, TB & brucellosis.
    DIGESTIBILITY • The stomach empties more rapidly after human than cow’s milk.
    • The curd of cow’s milk is ↓in size by boiling.
    • The curd of breast milk is fine, flocculent & rapidly broken down in the stomach.
    • The fat of cow’s milk is less readily digested than that of breast milk.

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