How much protein is in a glass of milk?
Author bio
Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics.
Dr Jorge Metri’s highlights:
- Invited Reviewer of two international scientific Journals
- PhD in Food Science with emphasis on reduced-fat salad dressings with non-animal derived proteins at Universidad De Las Américas Puebla
- Diploma in Artificial Intelligence at Universidad Anáhuac, México
- Bachelor’s degree in Nutrition at the Universidad Latino
“Science shows its true impact when we make it understandable for everyone” – Dr Jorge Metri PhD.
Professional experience:
Prior to doing his PhD, Jorge Metri worked as an independent nutritionist for almost two years, focusing on sports nutrition to enhance the performance of swimmers and triathletes.
Jorge Metri has worked on several multidisciplinary research projects, including fruit processing, the production of protein-based products, spices, seasonings, jams, and artificial intelligence applied to agriculture production and food quality.
In the food technology area, Jorge Metri has contributed to improving sales and profits of two entrepreneurs of artisanal food products by reformulating their products and standardizing their processes.
Due to the high volume of food production and innovation, the food industry will need new technologies for food characterization in the next years; Jorge Metri is looking for studying such technologies, in 2022, he was selected as a finalist in the IFT FIRST 2022 Food Science event for the Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition with the work titled: Machine Learning Models for Mayonnaise Acceptability Prediction.
Education:
- 2018 – 2023: PhD in Food Science at Universidad De Las Américas Puebla of Puebla, México
- 2022: Diploma in Artificial Intelligence at Universidad Anáhuac, México
- 2011 – 2016: Bachelor’s degree in Nutrition at the Universidad Latino of Mérida Yucatán, México.
Main publications of Jorge Metri:
- Metri-Ojeda, J., Solana-Lavalle, G., Rosas-Romero, R., Palou, E., & Baigts-Allende, D. (2023). Rapid screening of mayonnaise quality using computer vision and machine learning. Journal of Food Measurement and Characterization, 1-13.
- Metri-Ojeda, J., Ramírez-Rodrigues, M., Rosas-Ordoñez, L., & Baigts-Allende, D. (2022). Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate. Applied Sciences, 12(15), 7456.
- Ojeda, J. M., Rodrigues, M. R., & Allende, D. B. (2022). Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference. Revista Española de Nutrición Humana y Dietética, 26.
- Metri-Ojeda, J., Nikiforidis, C., Sandoval-Peraza, M., Chel-Guerrero, L., & Baigts, D. (2019). Processing of Amaranthus hypochondriacus biomass for functional protein concentrates development. Journal of Food Research, 8(5), 70-81.
Conference papers:
- Allende, D. B., Alva, A. P., Haro, M. S., Martínez, A. S., & Ojeda, J. M. (2020). Bio-plastic polymers from renewable sources. INNOTEC, (19 ene-jun), 97-108
- Metri-Ojeda, J. C., Pérez-Alva, A., Recio-Cazares, S. L., & Baigts-Allende, D. K. (2020). Physicochemical and sensorial characterization of vegan mayonnaise using chia seed oil and mucilage (Salvia hipanica L.). Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, 5, 485-489.
You can view some of Dr Metri’s work below and links to his professional profiles:
LinkedIn: https://www.linkedin.com/in/jorge-metri-ojeda/
Research Gate: https://www.researchgate.net/profile/Jorge-Carlos-Metri-Ojeda-2
Google Scholar: https://scholar.google.com/citations?user=SBi5hE8AAAAJ&hl=es
ORCID: https://orcid.org/0000-0002-7333-3688
This brief article will answer the query “How much protein is in a glass of milk?”. Additionally, it briefly presents the processing of milk and its nutritional benefits. Finally, this article will provide you with some ideas on how to incorporate milk in your diet.
How much protein is in a glass of milk?
A glass (240 ml) of whole milk contains 8 g of protein. Interestingly, all milks (whole, semi skim, skim milks) provide you the same amount of protein per glass. Keep reading to know about milk! (1,2,3)
Why is the protein content equal in the different types of milk?
All milks contain the same amount of protein because before milk gets into the supermarket, it is processed in several stages. The first stage is to remove all fat from the raw milk (4,5).
After removing the fat, the milk is standardized by adding it with milk solids, including fat and non-fat solids. Hence, all milks should get the same concentration of protein, but with different content of fat (4,5).
Whole milk is the one with the highest fat, providing you 3.2 g per glass. Semi skim milk contains 2.36 g a glass, and skim milk can contain fewer than 1 g of fat per glass of 240 ml (1,2,3).
What is the quality of milk’s protein?
Milk’s proteins are high quality proteins, it contains all essential amino acids your body needs for all its functions (6).
Proteins are nutrients required for several functions in your body, for example, creating structures like organs, muscles, or hair; most of the hormones, enzymes, and neurotransmitters in your body need proteins to be synthesized; finally, even your immune system needs proteins to be strong against diseases (7).
Therefore, consuming high quality proteins will keep everything working fine in your body.
What are the other nutrients in milk?
Milk is also a rich source of group B vitamins like thiamine, riboflavin, niacin, folate, pyridoxine, and cyanocobalamin. These vitamins are crucial for cognitive development and also for the correct utilization of macronutrients (6,9,10).
Milk also contains vitamin A and vitamin D, vitamins required for good eyesight, skin’s health, good bone health, and for strengthening your immune system (6,9,10).
Milk also provides you with minerals like iron to prevent anemia, calcium for having good bone health and preventing osteoporosis, and zinc to promote healthy growth and improve your immune system (6,9,10).
What are the health benefits of milk?
Milk can provide you with health benefits like a correct growth and development, especially in children and adolescents; a correct metabolism of all macronutrients; strengthening your immune system; and enhancing your bone health (6,9,10).
How to incorporate milk in a healthy diet?
You can prepare milk beverages like smoothies to incorporate milk in a healthy diet. Smoothies contain different foods like fruits, cereals, grains, and nuts, these foods provide you with fiber, vitamin C, and antioxidants (11).
You can find some recipes right here.
Conclusion
This brief article answered the query “How much protein is in a glass of milk?”. Additionally, it briefly presented the processing of milk and its nutritional benefits. Finally, this article provided you with some ideas on how to incorporate milk in your diet.
References
- FoodData central [Internet]. Usda.gov. [cited 08 May 2023]. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/1097512/nutrients
- FoodData central [Internet]. Usda.gov. [cited 08 May 2023]. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/746776/nutrients
- FoodData central [Internet]. Usda.gov. [cited 08 May 2023]. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/685322/nutrients
- Li L, Ma C, Gu J, Gao H, Zhu C, Wu H, et al. Rapidly distinguish between skim milk and whole milk with the time-resolved spectra of multiple scattering. ACS Food Sci Technol, 2021;1(3):388–91.
- Sfakianakis P, Tzia C. Conventional and innovative processing of milk for yogurt manufacture; Development of texture and flavor: A review. Foods, 2014;3(1):176–93.
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- Olson B, Marks DL, Grossberg AJ. Diverging metabolic programmes and behaviours during states of starvation, protein malnutrition, and cachexia. J Cachexia Sarcopenia Muscle, 2020;11(6):1429–46.
- Kaidar-Person O, Person B, Szomstein S, Rosenthal RJ. Nutritional deficiencies in morbidly obese patients: a new form of malnutrition? Part A: vitamins: Part A: Vitamins. Obes Surg, 2008;18(7):870–6.
- Stein AJ. Global impacts of human mineral malnutrition. Plant Soil, 2010;335(1–2):133–54.
- Cena H, Calder PC. Defining a healthy diet: Evidence for the role of contemporary dietary patterns in health and disease. Nutrients, 2020;12(2):334.
