Really interesting with lots of excellent speakers and information on how both farmers and the processors of milk based foods were looking at sustainability and making strides forward.
Although milk from the cow is processed to some extent by heat treatment. Milk is about 87 percent water and 13 percent solids. The cream (fat portion) of the milk contains fat soluble vitamins. The rest include proteins, carbohydrates (lactose), water soluble vitamins, and minerals.
Milk products contain high quality proteins. The whey proteins constitute about 18 percent of the protein content of milk. Casein, a protein found only in milk, contains all of the essential amino acids. It accounts for 82 percent of the total proteins in milk and is used as a standard for evaluating protein of other foods. Protein is needed to build and repair body tissues and to form antibodies ( special proteins) which circulate in the blood and help fight infection.
Milk also contains calcium, phosphorus, magnesium, and potassium. The calcium found in milk is readily absorbed by the body. Phosphorus plays a role in calcium absorption and utilization. Phosphorus is needed in the proper ratio to calcium to form bone. Milk provides these two minerals in approximately the same ratio as found in bone.
Milk is also a significant source of riboflavin (vitamin B2) which helps promote healthy skin and eyes, as well as small amounts of vitamins A and D.