How much milk can you drink? (1 crucial consideration)
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question, “how much milk can you drink?’. We will look at the impact of consuming milk in moderation and excess. We will delve and elaborate on how much of the milk can and should a person drink.
How much milk can you drink?
In the United-States, the national dietary guidelines recommend that adults should drink three cups or 732 mL/d of milk. Such levels of consumption are, however, rarely observed.(1)
Milk consumption is quite variable across countries and continents, which is a common argument in favor of or against its consumption because these differences are frequently associated with different disease prevalence or risk.
Milk and protein dairy products have been widely recognized as calcium sources. On average, milk supplies 1200mg of calcium/L, which means that 1 cup of 250mL supplies 300mg; this amount represents 25% of the daily recommended intake of calcium.
Thus, it may seem common sense that dietary guidelines advise one to three cups of milk or equivalent daily. (2)
The vast majority of published studies indicate that dairy consumption does not increase cardiovascular risk or the incidence of some cancers.
Even though the available evidence is not conclusive, some studies suggest that milk and its derivatives might actually be beneficial to some population segments. (3)
Why must you drink milk daily?
Milk boasts numerous health benefits due to its composition. As a protein-packed and calcium-rich beverage, it plays a crucial role in preventing osteoporosis and maintaining muscle mass.
Additionally, it serves as a valuable source of several essential elements, including riboflavin, phosphorus, vitamins A and B12, potassium, magnesium, and zinc.
Regular consumption of whole cow’s milk, which retains its original fat content, offers several advantages for overall well-being; it has high calcium content, coupled with the presence of vitamin D, aids in safeguarding against osteoporosis.
With its abundant protein content, milk contributes to the development and maintenance of muscle mass, milk contains oligosaccharides, which serve as nutrients for beneficial bacteria in the colon, thereby enhancing the health of the intestinal microbiota.
The substantial presence of vitamin B complex in milk supports optimal functioning of the neurological system. The amino acids in whole milk possess anti-hypertensive properties, offering potential assistance in regulating high blood pressure.
Moreover, whole milk retains the fat-soluble vitamins A, E, K, and D naturally present in milk fat. In contrast, skim milk lacks these essential nutrients due to its fat-free nature.(2, 4)
Are all types of milks equally good for health?
The health benefits of different types of milk vary, and milk fat content has been a topic of extensive discussion.
While there is no conclusive evidence regarding the detrimental effects of saturated fat on cardiovascular health, consumer demand for low-fat and lower-calorie options, along with minimal risk considerations, has prompted the dairy industry to develop milk versions with reduced fat content.
Milk fat content can range from 0.2% to 3.5%. As an intermediate option, semi-skimmed milk contains approximately 1.6% fat. These variations in fat content cater to the preferences and dietary needs of individuals seeking different milk options.(2)
Several factors play a significant role in influencing the quality of milk. One crucial aspect is the milk-fat composition, which can be influenced by the nutrition provided to dairy cows and potentially through selective breeding practices.
When it comes to milk-fat percentage, approximately half of the observed variation among cows is attributed to genetic differences. These factors collectively contribute to the diversity and characteristics of milk across different sources. (5)
The concentration and composition of milk fat are subject to dietary influences. When cows are fed diets rich in easily fermentable carbohydrates (such as starch) and unsaturated fats, the concentration of milk fat tends to decrease.
On the other hand, incorporating rumen-inert fats into the diet can increase the percentage of fat in milk. It’s important to note that unlike non-ruminant animals, dietary fats have minimal impact on the composition of milk fat in ruminants.
However, even subtle variations in composition and manufacturing characteristics can arise from the consumption of different types of fats. These dietary factors play a crucial role in shaping the properties and characteristics of milk fat.(6)
Various processing operations, including thermal treatment, chemical treatment, biochemical processing, physical treatments, and nonconventional treatments, can have both positive and negative effects on the nutritional quality of milk proteins.
On one hand, processing techniques can enhance the nutritive and therapeutic properties of proteins.
However, it is important to note that intermediate or end products resulting from protein reactions during processing can potentially lead to toxicity and/or antigenicity concerns if consumed at elevated levels.
Therefore, while processing can contribute to the improvement of protein quality, careful consideration is necessary to ensure the overall safety and beneficial impact of these operations on milk proteins. (7)
Why is milk consumption a controversial topic?
Milk can pose potential health risks for certain individuals due to its challenging digestion and absorption.
Metabolic diseases and allergies can result in adverse effects, necessitating the exclusion of milk from the diet. Two common conditions that require milk avoidance are lactose intolerance and cow’s milk protein allergy.
Lactose intolerance affects approximately 75% of the global population and can affect individuals of all ages. It stems from a deficiency of the lactase enzyme, leading to inadequate lactose digestion.
Consequently, symptoms such as flatulence, abdominal pain, and diarrhea may occur after consuming milk and dairy products.
In contrast, cow’s milk protein allergy primarily affects children in their first three years of life. This allergy involves the body’s immune reaction against the protein components present in milk. It triggers the release of antibodies, histamines, and other defensive agents, leading to various allergic symptoms.
To mitigate the potential harm associated with these conditions, exclusion of milk from the diet becomes essential for affected individuals. Understanding these metabolic diseases and allergies is crucial for promoting the well-being of individuals who experience adverse reactions to milk consumption. (4)
Conclusion
In this brief guide, we answered the question, “How much milk can you drink?’. We looked at the impact of consuming milk in moderation and excess. We delved and elaborated on how much of the milk can and should a person drink.
Other FAQs about Milk which you may be interested in.
How many gallons of milk can a cow produce?
How to use condensed milk in place of milk?
Can you use evaporated milk instead of regular milk?
Citations
- Mullie P, Pizot C, Autier P. Daily milk consumption and all-cause mortality, coronary heart disease and stroke: a systematic review and meta-analysis of observational cohort studies. BMC Public Health. 2016.
- Pereira, P. C., & Vicente, F. Milk Nutritive Role and Potential Benefits in Human Health. Nutrients in Dairy and Their Implications on Health and Disease, 161–176. 2017.
- Visioli F, Strata A. Milk, dairy products, and their functional effects in humans: a narrative review of recent evidence. Adv Nutr. 2014.
- Silva, A. R. A., Silva, M. M. N., & Ribeiro, B. D. Health Issues and Technological Aspects of Plant-based Alternative Milk. Food Research International, 108972. 2020.
- Van Arendonk, J. A. M., van Valenberg, H. J. F., & Bovenhuis, H. Exploiting genetic variation in milk-fat composition of milk from dairy cows. Improving the Safety and Quality of Milk, 197–222. 2010.
- Palmquist, D. L. (n.d.). Milk Fat: Origin of Fatty Acids and Influence of Nutritional Factors Thereon. Advanced Dairy Chemistry Volume 2 Lipids, 43–92. 2006.
- Borad SG, Kumar A, Singh AK. Effect of processing on nutritive values of milk protein. Crit Rev Food Sci Nutr. 57(17).2017.
