Nutrient components of dairy

The review describes the main components of milk and their physiological importance. Although milk is principally a liquid food, it contains on average 13% solids, of which most are non-fats. As milk provides a meaningful amount of nutrients relative to its energy content, it is therefore considered a nutrient-dense food. Milk solids include protein in the form of casein and whey, carbohydrates in the form of lactose, a small amount of fat, and several essential vitamins and minerals. Milk and dairy provide both water-soluble and fat-soluble vitamins, and are also good sources of readily bioavailable minerals such as calcium, potassium, phosphorus and magnesium and trace elements such as iodine, zinc and selenium. A serving of milk (250 ml) provides approximately 300 mg calcium, while three servings of full-cream dairy will provide close to a third of the adult recommended daily allowance of vitamin A, which is commonly lacking in many South Africans’ diet