Milk, Cream and Yoghurt

Advantages

High in protein

Supply essential B vitamins also phosphorous and zinc

Milk is an excellent source of calcium

Yoghurt may help to replace valuable bacteria in the gut killed by antibiotics and boost the immune system

Disadvantages

Whole milk and especially cream are high in fat

Milk contains lactose, to which some people have an intolerance.

Few foods are more nourishing than milk. The calcium it supplies is easily absorbed; calcium ensures healthy strong bones and forms part of the structure of the teeth. Milk is an important source of protein and provides other minerals and essential vitamins.

Both skimmed and whole milk contribute valuable amounts of thiamin (vitamin B1), riboflavin (vitamin B2), niacin and vitamins B6 and B12, they also supply phosphorus and zinc.

Skimmed milk contains half the calories of whole milk but retains most of the nutrients.

Cream supplies useful amounts of vitamin A, calcium and phosphorus but it is high in saturated fat--the fat content varies from 13 per cent for half cream to 64 per cent for clotted cream.

Yoghurt is a healthier alternative to cream. People who need calcium but cannot drink milk because of a lactose intolerance may find that they can tolerate yoghurt.