Derived products include all foods obtained from the processing of milk.

Derived products include all foods obtained from the processing of milk. These are therefore foods containing milk in varying proportions and multiple states. The main products are cheeses, yogurts, creams and butter.

Nutritional products andports:

According to Brigitte Coudray [1], the calcium present in milk is not lost in dairy products. Moreover, if one takes the example of cheese or yogurts, they are very dense and therefore much richer in calcium than leait.

Derivatives do not have the same amounts of vitamin D as milk. Or vitamin D is fundamental in the assimilation of calcium.

According to Marie France Montanera [1], the calcium of the cheese is not assimilated by the organization. To demonstrate this, it is part of the fact that the salt causes calcium to leak into the urine. Thus the cheese being very salty, its calcium can not be assimilated.

Derived dairy products do not have as much lactose as they do. This comes from fermentation which is responsible for the hydrolysis of lactose. Thus, dairy products are safe for people lactose intolerant.

Wider feeding context:

In a study on dairy products, the stage is whether to highlight or not a causal link between the various factors that come into play. A nutritional factor is never alone, it is always multi-factorial. Dairy products fit into a larger feeding contact. Dairy products alone account for between 50% and 80% of calcium and the remaining 50% to 20% will be carried by all foods [2].

One of the main arguments for the consumption of milk (and more proportion of dairy products) is its calcium intake. This is indicative of the development and proper functioning of the human body.

However, today there are many foods that can be used as an alternative to dairy products offered to consumers, such as almonds, coconuts, chickpeas, red beans, oranges, sesame seeds, tofu , and many others. There are also different types of milk, such as soy milk, coconut milk or almond milk.

According to Marie-France Montanera, similar to the fact that calcium in milk is very poorly assimilated by the human body, [1] which are not available for containers in plants:

"It should be noted that the calcium of dairy products is assimilated only 35%. "

"The calcium of plants is assimilated to 70%. "

However, it seems rather complicated, for the foods mentioned above, to compete with milk. Indeed, a daily intake of 250 ml of milk is equivalent to one kilo of broccoli or twelve slices of wholemeal bread [3]. Because of this, the above-mentioned foods, I can participate in calcium appetite, but can hardly be enough.

As for soy milk, it should be known that it contains naturally only 25mg / 100mL (against 120mg / 100mL for cow's milk). The one that one can find in store is made, more often, enriched in line to find the 120mg / 100mL.

Thus, people who are lactose intolerant or no longer want to consume dairy products that develop calcium down to their bodies by many means, although cow's milk is the calcium rich food par excellence