Cows, like other mammals, provide their young with nutrients in the form of milk, which is produced by the mammary glands and expressed via the udders. Humans have also made use of cow's milk as a major food source.
Function
The primary function of cow's milk is to nourish her young. Milk is high in fat to provide nutrients to rapidly growing calves, and is also how cows, like other animals, provide immunity via antibodies to their offspring.
Features
Milk is a complex blend of materials. According to the International Livestock Research Institute (ILRI), 87 percent of milk is water, fat makes up about 4 percent, proteins are 3.4 percent, lactose is 4.8 percent and minerals are about 0.8 percent.
Benefits
The U.S. Department of Agriculture notes that the consumption of milk by humans can help build bone density and support bone health throughout life, possibly reducing the risk of osteoporosis.
Effects
An article from the Harvard School of Public Health (HSPH) cautions that the consumption of milk may lead people to eat too much saturated fat and may contribute to the risk of prostate and ovarian cancers.
Considerations
Many people are not able to digest lactose or other components of cow's milk. Because of concerns about additives or the treatment of animals, in addition to allergy, many people avoid the consumption of milk.
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