Scientific examination of bovine milk: A comprehensive breakdown of nutritional components and biochemical structure
Tomasz Jankowski
2026-03-22
3 min. read
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Milk derived from cattle has long sparked intense discussions among nutrition professionals and consumers alike, much like debates surrounding other dairy products. Given the spectrum of perspectives—ranging from enthusiastic endorsement to vehement criticism—it becomes imperative to conduct a thorough examination of its chemical composition and physicochemical properties in order to facilitate an objective assessment of its role in human nutrition.
Cow's milk
Supporters of cow's milk talk about its very good composition, especially the amount of protein or calcium it contains, while opponents cite arguments such as allergy or food intolerance. Currently, drinking milk is recommended by the Institute of Food and Nutrition. There have been various social campaigns on this topic encouraging milk consumption primarily by children.
Cow's milk properties
Cow's milk is a fairly common cause of allergy, especially in young children. The body does not produce the enzyme lactase that digests the sugar. It causes disorders of our digestive system, such as nausea, vomiting, as well as changes in our skin, nostrils, and throat. However, the baby most often grows up with this allergy. The second reason why people can't eat milk is intolerance to lactose sugar in milk.
Cow's milk is a composition
Cow's milk contains 2% in one glass: energy value about 130 kcal fat 5g protein about 8.5g carbohydrate 12g calcium 330mg Estimatedly this covers an adult's need for energy value of about 7% fat about 3-7% protein in 14% carbohidrate in 1% calcium in 33% As you can see, to consume the right amount of calcium you need to eat after 3 glasses of milk every day. Most of us don't do that either, but fortunately we also supply calcium from other sources, vegetables, herbs or dairy.