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St Francor 
Savoy Import and Export (related information 2)
Jam Trading CC (related information 2)
Luckmup General Trade 
Federal Mercantile 
Nutritional Foods 
KHUMHOLD WHOLESALE FOODS AND COMMODITIES PTY LTD (related information 4)
Lugdunum Export cc (related information 2)
Get Stuffed Enterprises (related information 46)
TEDDER TRADING CC (related information 3)
DISTINCTIVE CHOICE 1045 CC (related information 2)
Cape Cheese Products Ltd (related information 12)
Phyto-nutraceuticals cc (related information 3)
Natural 
ZIWATHA GENERAL DEALERS 
dairybelle (related information 36)
Excellent Fruit Supplies (related information 3)
Braziltrade SA / Tangara Foods (related information 5)
Herald Office National 
Adriatic Catering Equipment (related information 5)
Malloys SA Foods (related information 3)
Anura (related information 7)
Geoglobal Trading Lda 
Alimenti (related information 2)
foodboy (related information 2)
KHUMHOLD WHOLESALE FOODS AND COMMODITIES (PTY) LTD (related information 2)
House Of Foods (related information 2)
DEWFRESH (PTY) LTD 
Seahorse Trading Services
FISHERMAN'S DELI 
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| milk description |
Milk is a translucent white liquid produced by the mammary glands of mammals. It provides the primary source of nutrition for young mammals before they are able to digest other types of food. The early lactation milk is known as colostrum, and carries the mother's antibodies to the baby. It can reduce the risk of many diseases in the baby. The exact components of raw milk vary by species, but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C. Cow's milk has a pH ranging from 6.4 to 6.8, making it slightly acidic. Nutrition:Processed cow's milk was formulated to contain differing amounts of fat during the 1950s. One cup (250 ml) of 2%-fat cow's milk contains 285 mg of calcium , which represents 22% to 29% of the daily recommended intake (DRI) of calcium for an adult. Depending on the age, milk contains 8 grams of protein , and a number of other nutrients. Dietotherapy function:The composition of milk differs widely among species. Factors such as the type of protein; the proportion of protein, fat, and sugar; the levels of various vitamins and minerals; and the size of the butterfat globules , and the strength of the curd are among those than may vary. |
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