Milk, cheese, and yoghurt contain a variety of nutrients, including high-quality protein for strong bones and muscles.
Milk is an important source of high-quality protein in the human diet. Milk proteins have a high nutritional quality due to their high bioavailability and high level of essential amino acids. Due to their high digestibility, milk proteins have a higher bioavailability than plant proteins, which is partly due to the absence of anti-nutritional factors and different processing methods (Schaafsma 2012). Depending on the conditions of processing, industrial dairy processing can alter the structure of milk proteins in a variety of ways. The most common protein modifications that occur during processing are denaturation and aggregation, as well as chemical modifications of its amino acids. Protein changes caused by processing could have an impact on digestion and the overall physiological impact of protein consumption. Digestibility and bioavailability are two physiological effects of heating on proteins that have been extensively studied. Protein modifications, on the other hand, can result in gastrointestinal changes (for example, diarrhea). a. Microbiota, epithelial physiology, and immune responses) or have other local or systemic physiological consequences.