Milk
Milk, whether it be a human’s milk, cow’s milk, horse’s milk, or the milk of buffalo, goat, or sheep, are rich in protein. Infant mammals all subsist on their mothers’ milk because these are complete proteins, they contain all the 9 essential amino acids. Most humans are able to consume milk from human and non-human species, but there are those who have allergic reactions to one or several types of milk. The protein concentrations in milk differ amongst animals from which they are sourced, and even then may differ from individual animals because of genetics. The differences in protein concentration due to genetics holds true for human milk as well. On average, milk is around 3-4g of protein for every 100g of milk.
The most commonly available milk for human consumption at any age is cow’s milk. The protein concentration in cow’s milk differs amongst brands, differing because of the differences in breeds of cows from which the milk were sourced. Cow’s milk also comes commercially packaged in different forms, either liquid or powdered. Milk, is also one of the most common protein sources globally, because it is a staple in literally ALL cultures in all countries. In fact, many cultures the world over have learned to prepare milk in many ways, coming up with many derivatives. One of the more popular derivatives of milk is yoghurt, which is to be discussed in the next page.
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