About RamKrishna Bangar:
Mr. Ramkrishna Bangar is a director of Patoda dairy and is also the Founder Chairperson of the Society. He has completed his Bachelor Degree in Arts and his having an experience of more than 3 Decades in similar line of business. Mr Ramkrishna Bangar also served as a Vice president of Mahananda Dairy and currently holds the position of director in the same. Apart from this Mr Ramkrishna Bangar is also the founder Chairman of Nava Nirman Shikshan Prasak Mandal Patoda which runs 17 schools & 1 senior college in the Beed District. View my website: www.ramkrishnabangar.com
Dairy milk is one of the farming productions which are consumed by many people, also known as an emulsion or colloid of butterfat globules within a water-based fluid that contains dissolved carbohydrates and protein aggregates with minerals. As an agricultural product, milk is extracted from mammals during or soon after pregnancy and used as food for humans. It has many benefits for our health, it is known as one of the effective prevention for some lethal diseases. There are some reasons why this one of dairy productions can give many benefits to our health, and below will explain about the contents of dairy milk.
Dairy milk have proteins, normal dairy milk contains 30-35 grams of protein per liter of which about 80% is arranged in casein micelles. Casein micelles are aggregates of several thousand protein molecules with superficial resemblance to a surfactant micelle, bonded with the help of nanometer-scale particles of calcium phosphate. Each casein micelle is roughly spherical and about a tenth of a micrometer across. Milk contains dozens of other types of proteins beside the caseins including enzymes. These other proteins are more water-soluble than the caseins and do not form larger structures.
Minerals or milk salt, are traditional names of variety of cations and anions within dairy milk. Calcium, phosphate, magnesium, sodium, potassium, citrate, and chlorine are all included as minerals and they typically occur at concentration of 5-40 mM. In addition to calcium, milk is a good source of many other vitamins. Vitamins A, B6, B12, C, D, K, E, thiamine, niacin, biotin, riboflavin, folates, and pantothenic acid are all present in milk. Beside them, milk also contains several different carbohydrate including lactose, glucose, galactose, and other oligosaccharides. The lacrosse gives milk its sweets taste and contributes approximately 40% of whole cow’s milk’s calories. Other components found in dairy milk are living white blood cells, mammary gland cells, various bacteria, and a large number of active enzymes.
Source: Mahananda Dairy Blog
Mr. Ramkrishna Bangar is a director of Patoda dairy and is also the Founder Chairperson of the Society. He has completed his Bachelor Degree in Arts and his having an experience of more than 3 Decades in similar line of business. Mr Ramkrishna Bangar also served as a Vice president of Mahananda Dairy and currently holds the position of director in the same. Apart from this Mr Ramkrishna Bangar is also the founder Chairman of Nava Nirman Shikshan Prasak Mandal Patoda which runs 17 schools & 1 senior college in the Beed District. View my website: www.ramkrishnabangar.com
Dairy milk is one of the farming productions which are consumed by many people, also known as an emulsion or colloid of butterfat globules within a water-based fluid that contains dissolved carbohydrates and protein aggregates with minerals. As an agricultural product, milk is extracted from mammals during or soon after pregnancy and used as food for humans. It has many benefits for our health, it is known as one of the effective prevention for some lethal diseases. There are some reasons why this one of dairy productions can give many benefits to our health, and below will explain about the contents of dairy milk.
Dairy milk have proteins, normal dairy milk contains 30-35 grams of protein per liter of which about 80% is arranged in casein micelles. Casein micelles are aggregates of several thousand protein molecules with superficial resemblance to a surfactant micelle, bonded with the help of nanometer-scale particles of calcium phosphate. Each casein micelle is roughly spherical and about a tenth of a micrometer across. Milk contains dozens of other types of proteins beside the caseins including enzymes. These other proteins are more water-soluble than the caseins and do not form larger structures.
Minerals or milk salt, are traditional names of variety of cations and anions within dairy milk. Calcium, phosphate, magnesium, sodium, potassium, citrate, and chlorine are all included as minerals and they typically occur at concentration of 5-40 mM. In addition to calcium, milk is a good source of many other vitamins. Vitamins A, B6, B12, C, D, K, E, thiamine, niacin, biotin, riboflavin, folates, and pantothenic acid are all present in milk. Beside them, milk also contains several different carbohydrate including lactose, glucose, galactose, and other oligosaccharides. The lacrosse gives milk its sweets taste and contributes approximately 40% of whole cow’s milk’s calories. Other components found in dairy milk are living white blood cells, mammary gland cells, various bacteria, and a large number of active enzymes.
Source: Mahananda Dairy Blog
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