Dairy products – a valuable source not only mineral substances and vitamins, but also quickly acquired protein. The last is necessary for an organism for formation of enzymes, hormones, creation of fabrics and cages, increase in immunity and other vital functions. However the amount of protein in a different dairy products differs.
Amount of protein in a different dairy products
In 100 g of cow's milk about 3.2 g of protein will restrain. And the fat content of this product in it doesn't affect amount of protein in any way. About the same this substance contains in 100 g of cream and fat kefir. And here in the same amount of fat-free kefir of protein it is a little more – about 4.2 g. At yogurt there are about 5 g of protein, and at a condensed milk without sugar - 7 grams.
As for cottage cheese, the amount of protein in this product directly depends on fat content – the fat product contains no more than 14 g of protein, cottage cheese of average fat content – about 17 g, fat-free – 18 g. In glazed curd cakes about 8 g of protein, in casserole and cheesecakes – 17.7 grams. And in cheeses of the lowered fat content the amount of protein is about 30 g on 100 g of a product.
Whey contains up to 1 g of protein, and a whey concentrate – up to 80 g of such substance. That is why the last product made in the form of powder in a large number is consumed by athletes, especially bodybuilders.
Advantage of milk protein for an organism
The protein which is contained in a dairy products is acquired by an organism much better, than meat. It contains many essential amino acids which can be received only from the outside. Thanks to them in an organism there is a creation of cages, formation of hemoglobin both other difficult and extremely important functions. Squirrels participate in formation of the connections providing organism resilience to various infections and help to be acquired better to other substances, for example, to fats or vitamins. Besides, animal protein, and dairy including, provides the person with energy necessary for it. Cow's milk, curdled milk, kefir and cottage cheese are a valuable source of protein of a such type as casein. It provides uniform and gradual amino acid distribution in blood thanks to what helps to keep feeling of satiety for long time. Such products are obligatory to the use by that who limits himself in food for a long time for weight loss. Serum, in particular its concentrate, is rich with other types of useful proteins – albumine and globulin. From all food proteins these are as close as possible on amino acid composition to proteins of human muscle tissue. Besides, they are a source and valuable essential amino acids. Albumine and globulin promote lowering of the level of harmful cholesterol in blood and accelerate a metabolism in an organism that helps to split fats quicker. Whey proteins also have the calming effect as lower the level of stressful hormone of cortisol in an organism. They contain also in other dairy products, but in much smaller quantity.