“Chemists about the benefits of milk”
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- Published: 06 November 2019
The curatorial hour “Chemists about the benefits of milk” brought together fourth-year and first-year chemical students (curators O. Chernyavskaya and M. Gubenko). The development of the event was planned in the form of a design assignment for the SRO for food chemistry (Assistant Prof. N. Vazheva).
During the event, milk was analyzed from all sides - both as a food product, and as a complex physical and chemical system, including various substances useful to the human body.
Moldasheva Janelle prepared an interesting and informative presentation on the composition of milk and its nutritional value. Milk contains 120 different ingredients! Milk proteins contain all the essential amino acids. The main protein, casein, is a complex protein called phosphoproteins and is in the form of calcium salt, and calcium and phosphorus are necessary for bone strength.
Yerezhepov Yerzhan and Jienbaev Toktasyn demonstrated experiments that clearly demonstrate the presence of proteins, carbohydrates, vitamins and other components in milk.
So, milk is a natural, highly nutritious, wholesome and affordable food product!
