Introduction
1. The history of the issue
2.1 Milk as an object of technological processing
3. Dairy products
3.2 Yogurt
3.3 Acidophilic products
4. The technological process for the production of milk and dairy products
5. The experimental part
5.1 Methods for the determination of fat in milk
5.2 Determination of fat in milk
5.3 Organoleptic assessment of milk quality
5.4 Determination of the acidity of milk and kefir
5.5 Discussion of the results
Conclusion
Bibliography
Introduction
Milk and dairy products occupy an important place in human nutrition. They provide the body with favorably balanced and easily digestible proteins, fats, carbohydrates, minerals and vitamins.
Nutritional and biological value of milk
Squirrels - the most biologically valuable component. Milk proteins have lipotropic properties, regulating fat metabolism, increase the balance of food and the absorption of other proteins. With amphoteric properties, milk protein protects the body from toxic substances.
Milk sugar (lactose) is an energy source for biochemical processes in the body, promotes the absorption of calcium, phosphorus, magnesium, barium.
Minerals milk play a significant role in the plastic processes of the formation of new cells of tissues, enzymes, vitamins, hormones, as well as in the mineral metabolism of the body.
Biological value milk is supplemented by the presence of almost the entire complex of vitamins known and necessary for the human body, the content of which varies depending on the diet of animals; As a rule, it is increased during the summer period when livestock are kept on green pastures.
One liter of milk satisfies the daily requirement of an adult in animal fat, calcium, phosphorus; 53% in animal protein; 35% - biologically active non-essential fatty acids and in vitamins A, C, thiamine; 12.6% in phospholipids and 26% in energy. The energy value of milk is 2720 * 10 J / kg.
The presence of all components in the optimal combination and easily digestible form makes milk an extremely valuable, indispensable product for dietary and therapeutic nutrition, especially for gastrointestinal diseases, heart and blood vessel diseases, liver, kidneys, diabetes mellitus, obesity, acute gastritis. It should be consumed daily as part of a balanced diet to maintain tone and as a factor in increasing life expectancy.
Of exceptional importance is milk in the nutrition of children, especially in the first period of their life. The envelope protein of fat globules contains a significant amount of phospholipids, arginine and threonine - amino acids that normalize the processes of growth and development of the body. Milk is the main source of easily digestible phosphorus and calcium for building bone tissue.
The biological value of milk is complemented by the fact that it contributes to the creation of an acidic environment in the intestinal tract and suppresses the development of putrefactive microflora.
Therefore, milk and dairy products are also widely used as a remedy for intoxication of the body with toxic products of putrefactive microflora. The daily intake of milk for an adult is 0.5 liters for a child 1 liter.
Sour-milk products are made from milk. It has long been believed that dairy products heal the body. With the development of microbiology, dietary ones were scientifically substantiated, and with the discovery of antibiotics, the medicinal properties of these products were also proven. A huge merit in this belongs to the great Russian physiologist and microbiologist I.I. Mechnikov. Studying the problems of longevity, at the beginning of the twentieth century, the scientist came to the conclusion that one of the causes of premature aging is the constant poisoning of the body by the decay products of food. “This is the only conclusion,” wrote I. I. Mechnikov, “the more the intestines are replete with microbes, the more it becomes a source of evil that reduces existence.”
It is well known that now people get sick more often, diseases are becoming more serious, they are treated for a long time and not always successfully. What is the reason? Ecology, stress, inadequate, poor-quality nutrition - all this reduces immunity - the body's defenses, hence the disease. Everyone knows this! Trade offers a lot of food products, manufacturers praise their products, and are they of high quality?
Does the purchased product have what it should be? Are they safe for the body? For three years, our gymnasium has been researching various foods: meat products, honey, eggs, juices, milk and dairy products.
We choose the topic: “Milk and dairy products, production technology, quality research, the biological role in the life of the body”, since milk is a universal food product, and the products made from it have a fresh taste, useful microorganisms, fungi, proteins and proteins necessary for the body fats. Recently, there has been a lot of talk about falsification of products, so it was interesting for us to find out whether the chemical composition of milk and sour-milk products meets the requirements of GOST, as well as assess the producer’s responsibility for the quality of their products. Some studies were carried out in the school laboratory, but most importantly, we managed to work in the laboratories of the Far Eastern State Technical University, which trains specialists in the dairy industry.
We express our gratitude to the organization and assistance in conducting research on our topic to Svetlana Maksimova, head of the food department and teacher of the department, Shtanko Tatyana Ivanovna.
goal of our work: to get acquainted with the technological process for the production of milk and dairy products, to experimentally examine their quality for compliance with the State Standard.
Tasks of work:
Determine the acidity of milk and kefir.
Determine the fat content of milk.
Assess organoleptic indicators.
1. The history of the issue
Our distant ancestors were able to process milk and consume it not only in kind. Herodotus in the V century BC reported that the most favorite drink of the Scythians was a special way prepared milk of mares - koumiss. Koumiss and yogurt in the XVII century are referred to as a medicine against tuberculosis, typhoid fever and fever.
Man has long known the healing power of milk. Hippocrates, for example, prescribed milk to patients with tuberculosis. He also believed that it is extremely useful for nervous disorders. Aristotle recognized as the most valuable milk of mares, then donkey, cow and, finally, goat. Pliny the senior secreted cow's milk. However, he argued that for medicinal purposes, you can use pork milk.
He actively healed various diseases with Avicenna milk. He found it useful for children and people “advanced in years”. According to Avicenna, the most healing is the milk of those animals that bear the fetus about the same as a person. In this regard, he believed that cow's milk is most suitable for humans.
An outstanding Russian scientist S. P. Botkin called milk “a precious remedy” for treating the heart and kidneys. G. A. Zakharyin, the author of the “Russian method” of treating koumiss with tuberculosis patients, also highly appreciated the healing properties of milk. Everyone and always, wrote I.P. Pavlov, - milk is considered the lightest food and is given for weak and sick stomachs and for a mass of severe general diseases.
At the end of the 19th century, the St. Petersburg doctor Karell used milk to treat diseases of the stomach, intestines, liver and other diseases. Moreover, he first used skim milk, gradually increasing the dose from 3 to 12 glasses per day and without giving the patient any other food for several days. This method of treatment fully paid off and was approved by Botkin.
Almost everywhere, milk was also actively used in folk cosmetics. So, in ancient Rome, donkey milk was considered the most suitable remedy for wrinkles. Pompey, the second wife of Nero, took baths from donkey’s milk, during her travels she was usually accompanied by a herd of 500 of these animals. Avicenna claimed that milk reduces ugly spots on the skin, and if you drink it, it greatly improves the complexion. Especially if you drink with sugar. Curd whey, rubbed into the skin, destroys freckles.
And yet, at all times, milk was valued mainly for its amazing nutritional properties. In the apt expression of I.P. Pavlov, "milk is an amazing food prepared by nature itself."
2. Milk
Cow's milk is a product of secretion of the mammary gland of a cow. It is a liquid. white color with a yellowish tint and a specific slightly sweet taste. Milk is formed in the mammary gland as a result of profound changes in the components of the feed in the body of the animal. The mammary gland of a cow consists of cells penetrated by nerves, a network of blood and lymph vessels that deliver substances necessary for the synthesis of milk. The cells form small vesicles - the alveoli, in which the formed milk is located. The alveoli are combined into lobules and communicate with each other using thin tubules leading to a special cavity called the cistern, where milk accumulates.
The physiological process of milk formation is very complex, and many of its phenomena are still not well understood. It has been established that the main components of milk are synthesized in the mammary gland from substances brought by the blood. Only a small part of substances (mineral elements, vitamins, enzymes, hormones, immune bodies) pass into milk from the blood without changes.
Cow's milk is used mainly for food and for processing, more rarely mares, goats, sheep and deer.
2.1 Milk as an object of technological processing
The main indicators of milk as an object of technological processing are: composition, purity, organoleptic, biochemical, physical and mechanical properties, as well as the presence of toxic and neutralizing substances in it. When using high-performance equipment, it is very important to preserve the properties of milk and its components. This is why dairy technology must have extensive knowledge of the chemical, biochemical and physical properties of milk constituents.
The composition of milk. Milk consists of water and the nutrients distributed in it - fats, proteins, carbohydrates, enzymes, vitamins, minerals, gases. These substances after removal of water and gases are called dry milk residue. The dry matter content and its individual components are unstable during lactation. The amount of fat is subject to the greatest fluctuations, then there are proteins. The content of lactose and salts, on the contrary, almost does not change during the entire period of lactation. The range of vibrations is closely related to the particle size of the individual components.
Water. Water is a mandatory part of milk and determines its physical condition. Milk contains an average of 87% water.
Milk fat. The basis of milk fat is triglycerides, which are esters of the trihydric alcohol glycerol and fatty acids. Milk fat is of the greatest importance for milk processing in comparison with its other components.
More than 60 fatty acids are identified in milk fat. The most important of them are: palmitic, myristic, oleic and stearic. The content of fatty acids in milk fat in winter and summer is different. In winter, milk fat is characterized by a higher level of myristic, lauric and palmitic acids, and in summer - linoleic. A feature of milk fat is the presence of a large number of low molecular weight volatile, water soluble acids.
Mass fraction of fat in cow's milk averages 3.6 - 3.9%. It is found in milk in the form of small balls: in chilled milk - in the form of a suspension, and in uncooled - emulsions.
Squirrels are complex macromolecular nitrogen compounds.
The basis of protein molecules are amino acids. 18 amino acids were found in milk protein, 8 of them are indispensable. In milk, protein is 3.2% (casein, lactalbumin, lactoglobulin, etc.), and it is absorbed much better than meat protein. Milk proteins in combination with plant products (for example, potatoes, legumes and cereals) create nutritional combinations that are especially valuable for the body, their content in milk varies depending on the livestock breed, lactation period, type of feed and other factors.
Milk sugar (lactose) is approximately 4.9% of the total milk volume. It creates the best conditions for a healthy intestinal flora, calcium assimilation, and indeed has a very favorable effect on the state of the gastrointestinal tract. However, in most cases, it is lactose and the lack of a human enzyme that breaks it down, is responsible for the so-called "milk intolerance". This disease is manifested by impaired gastrointestinal tract function.
Milk is rich in all well-known vitamins and enzymes, especially there are a lot of vitamins B2 and B12 in the product. a glass of milk satisfies 1/5 of the daily need for riboflavin. I especially want to say about vitamin D, which is very important for the formation of bones and teeth.
The mineral composition of milk is extremely diverse, except for vitamins and enzymes it includes: potassium, calcium, phosphorus, iron, iodine. An important place among them is calcium. It refers to substances vital for the body, found in bone and dental tissues, providing their strength. Playing a critical role in complex cellular processes that result in muscle function, calcium also regulates heart rate. With insufficient use of this mineral, especially in the first 30 years of life, the risk of various bone injuries, from fractures to posture disorders, sharply increases.
The composition of milk is variable. The absence of one of the substances or a slight deviation of its quantity from the norm indicates a sick state of the animal or an inferiority of the diet.
The properties of milk as an object of technological processing depend not only on its composition. But to a greater extent from biological and chemical indicators: bactericidal activity and acidity. Bactericidal activity is the property of freshly milked milk to inhibit the development of microorganisms associated with the presence of immune bodies produced by the animal’s body and from the blood to the mammary gland.
The acidity of milk is due to the presence of acid salts and proteins in it. It is titrated and active. The unit of acidity is Turner degree, (ºТ). 1 degree Turner is equal to the number of milliliters of a 0.1 solution of sodium hydroxide (potassium), which is spent on the neutralization of acidic compounds in 100 ml of milk. Double diluted with distilled water. The acidity of freshly milked milk is 16-18 ºT. It is caused by acid salts - dehydrogen phosphates and dehydrocytes, proteins - casein and whey proteins, carbon dioxide, acids.
3. Dairy products
One of the remarkable properties of milk is its ability to ferment. It seems to be a spoiled product, after a while it suddenly acquires a completely new taste and pleasant aroma. People have long noticed this property of milk and used it for their own benefit.
The taste and consistency of these products depend on many factors - the properties of milk, types of starter cultures, fermentation methods, etc. Sour-milk products are prepared from milk, almost all types of domestic animals. In our country, milk of cows, mares and sheep is mainly used for this purpose.
Pour cultures of lactic acid bacteria with or without the addition of cultures of milk yeast are used as starter cultures: lactic acid streptococci, Bulgarian bacillus, acidophilus bacillus, aromatizing bacteria, etc.
As a rule, two groups of fermented milk products are distinguished. The first of them is products obtained as a result of lactic acid fermentation (yogurt, acidophilic milk, cottage cheese, etc.), the second is products obtained as a result of mixed (lactic and alcoholic fermentation 9 kefir, koumiss, etc.). The products of the first group are distinguished by a delicate taste, have a dense and uniform clot. In contrast, products of mixed fermentation have a sharper, slightly nibbling taste, due to the presence of ethyl alcohol and carbon dioxide, a gentle clot. Penetrated by the smallest bubbles of carbon dioxide, the result of fermentation is also sour cream.
Milk is the optimal substrate for the growth of many representatives of beneficial microflora - lactic acid bacteria, bifidobacteria, E. coli, and yeast. The introduction of fermented milk products of specially selected strains of lactic acid bacteria, bifidobacteria, promotes better absorption of calcium in adults and children. Lowering blood cholesterol levels provides the physiological need of the body for vitamins, amino acids. Antioxidants, activates the formation of microbial lactase.
Recently, a new generation of probiotics has appeared. Based on genetically modified strains of microorganisms with desired properties. For example, probiotic subalin: to obtain it, the authors used one of the strains that make up the biosporin probiotic, into which the antiviral activity gene responsible for the production of the universal antiviral agent interferon was inserted. Recombinant probiotics are also produced with the erythromycin resistance gene.
There are other selection criteria for strains introduced into the product. This is primarily safety for the human body, resistance to the antibiotics most commonly used today in medicine, the ability to actively absorb a wide range of vitamins and minerals. To have an immunostimulating effect. Some researchers attribute this effect of probiotic cultures to the stimulation or production of interferon produced by the human body. In addition, today scientists are actively looking for strains in which these properties are expressed as much as possible. In the West, similar studies were conducted with representatives of the genera: Lactococus, Enterocrocus, Streptococcus. The number of living cells of these microorganisms in a test tube is billions of colony forming units per gram. Bifidobacteria and lactobacilli, known to many today, have the properties of increasing the nonspecific resistance of the body.
3.1 Kefir
The homeland of kefir is considered the northern slope of the Caucasus Range. Where among different tribes it exists under various names: kafir, keps, khagu, chyppe and many others.
In the villages of the highlanders on these slopes, kefir has been prepared since time immemorial. It was considered not only an excellent nutrient. But also a healing drink for many serious diseases, such as consumption, scrofula, anemia ...
Kefir appeared in Russia relatively recently, and its appearance is associated with a whole detective story. In the middle of the XIX century, stories appeared about a mysterious drink prepared by residents of the North Caucasus: Allegedly, it heals the sick, prolongs life. In addition, it is tasty, nutritious and slightly intoxicating. Many who traveled to the Caucasus drank kefir, but no one knew how it was made. The Highlanders sacredly kept a secret and did not sell it to anyone. Therefore, the only way with which you could get the leaven is to steal it. Some peoples even had a special rite of abduction of sourdough.
Russian scientists failed to obtain kefir fungi artificially. Then, in the spring of 1908, one of the Russian dairy breeders sent his young craftswoman to the Caucasus, who managed to bring ten pounds of kefir fungi to Russia. Since then, industrial production of kefir has begun in Russia.
The main microflora of kefir fungi is composed of three types of microorganisms: lactic acid bacilli, streptococci and tremors. However, in addition to these bacteria, the composition of kefir fungi also includes acetic acid bacteria and aromatizing microorganisms. It is these microorganisms that determine the specific taste and aroma of kefir, and its nutritional qualities.
In the course of their life, the microorganisms that make up the kefir fungus cause various changes in milk: lactic acid bacilli and lactic acid streptococci cause lactic acid fermentation, and yeast - alcohol. During these processes, the constituent components of milk undergo varying degrees of change, especially milk sugar. Carbon dioxide and alcohol formed as a result of sugar hydrolysis, once in the human stomach, activate its activity, accelerate the digestion process, and stimulate appetite.
3.2 Yogurt
The word "curdled milk" itself speaks of the simplicity of the preparation of this product. Now in the world there are a large number of yogurt, varying depending on the milk used (pasteurized or sterilized), the type of milk yeast. The following types of yogurt exist: ordinary, Mechnikovskaya, Ukrainian (fermented baked milk). Varenets, acidophilic, southern, yogurt, etc.
Recently, abroad, some types of yogurt are made with various flavoring and aromatic additives. First of all, it is sugar, honey, fruit and berry juices.
Yogurt is common. This yogurt is prepared as follows: milk is pasteurized at 85 ° C without aging, and then cooled to 35 - 40 ° C in cold water. Pasteurize milk and cool it in the same vessel, then add fermentation (lactic streptococcus) to the milk, mix well and pour into glass bottles or jars. The jars are covered with starch paste paper and kept at 35 - 38 C. After 4 - 6 yogurt is ready. It remains to cool it to 8 ° C and use it within 24 hours after manufacture.
Compared to other fermented milk products, curdled milk has less acidity. That is why it is used in children's and medical nutrition. Depending on the milk used (whole or skimmed, skimmed), the yogurt is fatty or skimmed.
Ryazhenka. This yogurt is especially popular in Ukraine. It has a taste of baked milk and a creamy color with a brownish tint. Prepare fermented baked milk from a mixture of milk with cream of 6% fat. The mixture is subjected to languishing, i.e. maintained at high temperature. During sterilization, the milk is kept for 10-15 minutes at 110 - 120ºС under pressure; sometimes sterilization is replaced by pasteurization at a temperature of 95 ° C with an exposure of 3 to 5 hours (milk languishing).
Absolutely unexpected properties were found by domestic researchers in ryazhenka. It turned out that it, like products that contain live bifidobacteria in high concentration, is able to normalize the content of bifidobacteria in the body. Scientists believe that this is due to the fact that there are unknown bifidogenic factors in fermented baked milk, which appear, most likely, during the production of this tasty and healthy drink. By adding sugar you can get a sweet fermented baked milk.
Varenets. This is an old sour-milk drink. Prepare it from baked milk. The composition of the starter culture is the same as that of fermented baked milk. Pieces of milk foam located on its surface give a pleasant taste to the Varents.
3.3 Acidophilic products
Currently, several products of this group are being manufactured: acidophilus, acidophilus milk, acidophilus-yeast milk, acidophilus yogurt and acidophilus paste. An essential component of all these products is acidophilus bacillus. Studies of the action of this microorganism have revealed its amazing abilities: it is much better than other sour-milk bacteria, takes root in the human intestines, suppressing the development of putrefactive and some pathogens. Moreover, acidophilus bacillus is resistant to many antibiotics used to treat people, so eating acidophilus products during antibiotic treatment helps restore normal intestinal microflora.
That is why acidophilic fermented milk products are widely used in clinical nutrition, especially for gastrointestinal diseases and for breastfeeding.
The fermentation of some fermented milk products includes not only acidophilus bacillus, but also other fermented milk organisms: lactic acid streptococci, milk yeast, kefir fungi, i.e. ferments of one culture and combined are used.
Acidophilus. For the preparation of acidophilus, one culture or a combination of starter cultures is used. Consisting of acidophilus bacillus, lactic acid streptococcus and kefir fungi.
Milk is heated to a temperature of 85ºC, and then cooled to 40-43ºC in cold water. Then, prepared acidophilic yeast is introduced into it (50 g of yeast per 1 liter of milk), it is well mixed, it is kept until it is ripened, which usually lasts 6-8 hours. In the first 2 hours of fermentation of milk 2-3 times mixed. After acidification, acidophilus is cooled to 6-8ºC.
Acidophilus acidity is low, since the ripening does not last long. A ready-made acidophilus is characterized by a uniform and dense clot without a sharp separation of serum. You can also make sweet acidophilus by adding sugar syrup to your taste before ripening.
Acidophilic milk. It is produced from ordinary milk, warmed up to 90-95ºС with an endurance of 2-5 minutes. An acidophilus bacillus is used as a starter culture. Sometimes sugar, honey, vanillin, etc. are added to acidophilus milk. This milk has the consistency of a viscous liquid. Acidophilic milk is stored at 3-6 ° C.
Acidophilus-yeast milk. Milk is pasteurized and then cooled to 30-32ºС. Sourdough for such milk consists of acidophilus bacillus and milk yeast. Otherwise, the preparation of acidophilus-yeast milk is similar to the preparation of acidophilus. The finished product has a sour-milk taste with a yeast aftertaste. Its consistency is homogeneous, somewhat viscous and viscous.
Acidophilic curdled milk. It differs from the curdled milk in that in addition to the lactic acid streptococci, an acidophilic bacillus is also introduced. Under its influence, yogurt acquires a more acidic taste, and its consistency becomes more viscous than that of ordinary yogurt.
Acidophilic paste. This is nothing but concentrated acidophilus milk. It is made using the same sourdough as acidophilus milk. And the milk itself, before making ferment in it, thickens to about 30% solids in it. Often this paste is prepared with fillers, most often fruit and berry, sugar, honey.
4. The technological process for the production of dairy products
All types of sour-milk drinks are produced by fermentation of prepared raw materials by the ferments of certain pure cultures. The resulting clot cools, and for some products it matures.
To obtain fermented milk drinks, whole and skim milk, cream, condensed and dried milk, sodium caseinate, buttermilk and other milk raw materials, as well as malt extract, sugar, fruit and berry syrups, jams, cinnamon, etc. are used.
There are two ways to produce fermented milk drinks - tank and thermostatic.
Reservoir method . The technological process for the production of fermented milk drinks by the reservoir method consists of the following technological operations: preparation of raw materials, normalization, pasteurization, homogenization, cooling, fermentation, fermentation in special containers, cooling the clot, ripening the clot (kefir, koumiss), and packing.
For the production of sour-milk drinks milk is used not lower than the second grade with an acidity not higher than 19 ° T, which is preliminarily purified. Skim milk, buttermilk, cream, condensed and dried milk, sodium caseinate and fruit and berry fillers should be benign without extraneous smacks and odors and defects of consistency.
Sour-milk drinks are produced with various mass fraction of fat: 6; 4; 3.2; 2.5 1.5; 1 %. Therefore, the initial milk is accordingly normalized to the required mass fraction of fat. Normalization of milk is carried out in a stream on separators-normalizers or by mixing. Low-fat products are made from skim milk.
When normalizing raw materials by mixing, the mass of products for mixing is determined by the formulas of material balance or by recipe.
Normalized raw materials are heat treated. As a result of pasteurization, microorganisms in milk are destroyed and conditions favorable for the development of starter microflora are created. Best conditions for the development of microorganisms are created if milk is pasteurized at temperatures close to 100 ° C. Under these conditions, whey proteins are denatured, which are involved in the construction of the structural network of the clot, the hydration properties of casein and its ability to form a denser clot, which retains serum well, increase. Therefore, in the production of all fermented milk drinks, except fermented baked milk and varenets, the feedstock is pasteurized at a temperature of 85-87 ° C with a holding time of 5-10 min or at 90- 92 ° C with a holding of 2-3 min, a baked milk and Varenets - 95-98 ° C with an exposure of 2-3 hours. In addition, in the production of varenets milk sterilization is also used.
Heat treatment of milk is usually combined with homogenization. As a result of homogenization at a temperature of 55-60 ° C and a pressure of 17.5 MPa, the consistency of dairy products is improved and the separation of serum is prevented.
After pasteurization and homogenization, the milk is cooled to the fermentation temperature. When using starter culture prepared on thermophilic bacteria, milk is cooled to 50 - 55 ° С, mesophilic - 30-35 ° С and kefir starter - 18 -25 ° С.
Chilled to the fermentation temperature milk should be immediately introduced fermentation corresponding to the type of product. It is most rational to add fermentation to milk in a stream. To do this, the ferment through the dispenser is fed continuously into the milk line and in the mixer is mixed with milk.
Fermentation of milk is carried out at a fermentation temperature. In the process of ripening, the microflora of the starter breeds, acidity builds up, casein coagulates and a clot forms. The end of the ripening is determined by the formation of a sufficiently dense clot and the achievement of a certain acidity.
After fermentation, the product is immediately cooled. Sour-milk products produced without ripening are immediately sent for cooling.
Kefir produced with ripening, after ripening, is cooled to 14-16 ° C and ripens at this temperature. The duration of kefir maturation is at least 10-12 hours. During maturation, yeast is activated, the process of alcohol fermentation occurs, as a result of which alcohol, carbon dioxide and other substances accumulate in the product, giving this product specific properties.
The technological line for the production of fermented milk drinks by the reservoir method is presented in Fig. 45. Milk from the tank for raw milk is fed into the balancing tank, from where it is sent to the regenerative section of the pasteurization-cooling unit, where it is heated to 55-57 ° C.
For pasteurization of milk, pasteurization-cooling plants for sour-milk products are used, in which pasteurization can be carried out with the necessary exposure and subsequent cooling to the fermentation temperature. Heated milk is sent first to the separator-normalizer, and then to the homogenizer.
Valve-type homogenizers are intended for homogenization. From the homogenizer, the milk first enters the pasteurization section, then through the control panel to the holding tank and returns to the regenerative section and. in the cooling section of the pasteurization-cooling installation, where it is cooled to the fermentation temperature. If after leaving the pasteurization section the milk has not reached the set temperature, then it is sent to the balancing tank with the help of a non-return valve for repeated pasteurization. Chilled milk enters the tank for the production of fermented milk drinks, mixing in a mixer with sourdough.
Fermentation of milk is carried out in special double-walled vertical tanks equipped with mixers with an automatic device.
The mixer is designed so that it does not agitate kefir and does not cut it into layers and cubes, but evenly and simultaneously mixes the whole mass of kefir. Partial mixing or cutting of the clot leads to the separation of serum, and shaking with a stirrer leads to foaming, which in turn causes the separation of serum.
The automatic device provides the flow of ripening according to a certain cycle: mixing - rest - mixing, and also serves to turn on the cooling system. Cooling is carried out with cold water or brine circulating along the annular gap between the inner and middle tanks. The middle tank is equipped with thermal insulation lined with a protective casing.
For the production of dairy products, containers with a capacity of 2000, 4000, 6000 and 10000 l are used.
Fermented milk is fermented in a container to the required acidity. The resulting clot is cooled in the same tank, and every 30-40 minutes the stirrer is turned on to stir the clot and more quickly cool it. If ripening is required, the clot is cooled to the ripening temperature and left in the container for ripening.
Product cooling may be carried out in a stream. To do this, milk is fermented in a container, and upon reaching a given acidity, the product is fed to a plate cooler, where it is cooled in a stream to the required temperature and enters an intermediate container, from where it is sent to packaging.
Sour-milk drinks are packaged in heat-sealable bags or in glass containers on machines for filling liquid dairy products.
5. The experimental part
For the experiment, the following samples were used:
1. Milk “Favorite cup” dairy plant “Novosibirsk”, Novosibirsk.
2. Milk "House in the village" VMK, 3.2%
3. Kefir "House in the village" VMK
4. Kefir "Dear Side" Ussuriysk Dairy Plant.
Requirements. The measurements of the fat content in milk are described in GOST 5867-92 “Milk and dairy products”.
5.1 Methods for determining fat in milk
Automatic determination of the fat content in milk and dairy products uses photoelectric, ultrasonic, high-frequency, conductometric, thermoelectric and other methods and means.
Photoelectric butyrometers
Their principle of operation is based on a change in the degree of absorption or dispersion of the light flux by a layer of fat globules of milk.
A luminous flux from a radiation source is passed through a container with the test product. The intensity of this flow varies compared to the original depending on the optical density of milk, which depends on its fat content. The resulting stream is recorded by a photoelectric sensor. The calibration of the devices is periodically checked using a calibration filter with an optical density corresponding to a specific milk density.
Ultrasonic butyrometers
The principle of operation of ultrasonic butyrometers is to measure the speed of propagation, the degree of absorption or dispersion of ultrasound in the product, which depend on the fat content in milk. This dependence is more pronounced at a temperature of 50ºС.
A typical scheme for constructing ultrasonic butyrometers is as follows.
Ultrasonic vibrations that are transmitted by an immersion or flow type sensor into milk are sensed by a secondary device that converts them into electrical signals. The pulse counting unit in accordance with the received signals generates the readings of the device.
Measurement accuracy is affected by product temperature. Therefore, maintaining a constant milk temperature of 50 ° C is a necessary condition for measurements with high accuracy (up to 0.1% fat). Ultrasonic butyrometers compared with photoelectric have the advantage that they do not require homogenization of the product and its dilution or processing. However, the complexity of the design and operation, as well as the high cost limit the use of these devices. We used the acid method for determining fat in milk, which is quite accurate, affordable and widely used in dairy plants.
To determine the fat in milk, instruments and materials were used:
dispensers for measuring isoamyl alcohol and sulfuric acid, a centrifuge for centrifugation at a speed of 1000 rpm, milk butyrometers with a measuring range of 0 to 6% and a division value of 0.1%, water bath, stand for butyrometers, thermometers with a division price 0.5ºС, sulfuric acid (GOST 4204), isoamyl alcohol (GOST 5830), distilled water (GOST 6709).
5.2 Method for determining fat during analysis
We thoroughly mix milk samples, heat to t \u003d 20ºС. In a milk butyrometer with a measuring range from 0 to 6% and a division value of 0.1%, pour a dispenser of 10 ml of sulfuric acid, with a density of 1815-1820 g / m³.
With a 10 ml pipette we measure a sample of mixed milk with a volume of 10 ml, add 1 ml of isoamyl alcohol with a dispenser. We close the butyrometer with a dry rubber stopper, shake the butyrometer until the contents are completely dissolved, turn the butyrometer 2-3 times.
Milk VMK
From one sample we prepare two samples to obtain a more accurate result. Centrifugation is carried out in a centrifuge for 5 minutes. We take out the butyrometers, put them in a bath in a tripod for 5 minutes with the stopper down.
Recording results on a butyrometer: there is no column of fat on the divisions of the butyrometer.
Conclusion: there is no fat in the test milk sample.
According to the data on the label, milk should contain 3.2% fat, which is not true (see Appendix 1, table 1).
5.3 Organoleptic assessment of milk quality
Appearance - opaque liquid.
Consistency - liquid, homogeneous.
Taste and smell - uncharacteristic for milk: watery taste, lack of smell.
Color - white, uniform with a grayish tint.
According to GOST R 52090-2003, the organoleptic characteristics of the product must comply with the standards (see Appendix 1, table 2).
5.4 Determination of the acidity of milk and kefir
To determine the acidity of milk and kefir, materials and devices were used:
Devices: 250 ml flasks, 20 ml pipettes, funnels, titration burettes.
Materials: 0.1 N KOH titration solution, phenolphthalein, 70% alcohol solution with a concentration of 10 g / dm³, cobalt sulfate with a concentration of 25 g / dm³, distilled water.
We are preparing a control color standard: in a 250 ml flask, measure 10 ml of the test product, 20 ml of distilled water and 1 ml of 2.5% CoSO4 solution with a pipette.
To determine the acidity of these products in a flask we measure 10 ml of products.
To each flask add 20 ml of distilled water and 3-5 drops of an alcoholic solution of phenolphthalein.
Shake the flasks well. Titrate with 0.1 N NaOH solution until a stable pink color is obtained that is identical to the control sample. To obtain accurate results, leave two samples of each sample.
Processing the results.
Alkali consumption for titration and acidity of the product.
Conclusion: the studied samples: milk "House in the village", kefir "House in the village", "Dear side" have acidity within the requirements of GOST R 52090-2003.
Milk “Favorite Cup” at the end of the shelf life (6 months) has a low acidity.
Conclusion: we assume that the sample contains substances that impede the natural process of reproduction of microorganisms in milk.
According to organoleptic indicators, kefir has the following characteristics:
| name | the criteria | characteristic |
| kefir "House in the village" | appearance | opaque thick liquid |
| consistency | characteristic for kefir without serum | |
| taste | sour milk refreshing pleasant | |
| smell | ||
| color | ||
| kefir "Dear party" | appearance | opaque thick liquid |
| consistency | characteristic of kefir with small interspersed gas bubbles | |
| taste | sour milk, slightly sour sharp | |
| smell | characteristic of kefir without extraneous odors | |
| color | white, uniform throughout the mass |
5.5 Discussion of the results
We examined the nutritional and biological value of milk and dairy products. We found out that the processing technology of primary raw materials determines the terms of sale, nutritional value and taste of the product.
During the study, we compared the milk of two manufacturers, found that with an increase in the shelf life, the taste qualities of the product are preserved, but the nutritional value decreases, since with increasing the processing temperature of the raw material, all the beneficial microflora, which is so necessary for the human gastrointestinal tract, practically dies. The acidity of milk is a characteristic indicator of the presence of microflora, including useful.
The experiment showed low acidity of the “Favorite Cup” milk at the end of the shelf life, which means that it has almost no microflora. Milk "village house" has a favorable environment for acidity for the existence of microflora.
When examining this milk, we determined its absence by fat content, and the manufacturer indicated on the package: “fat -3.2%,” therefore, milk does not meet the declared quality and the requirements of GOST for fat.
The lack of fat, in our opinion, slightly reduced the taste and smell of milk, characteristic of this product, with a fat content of 3.2%: a watery bite and a faint smell of milk appeared.
The organoleptic assessment of milk does not coincide with that in accordance with GOST for milk with a fat content of 3.2%.
Investigating kefir from two manufacturers, it was found that with an increase in the acidity of the product, taste changes.
Conclusion
Milk and dairy products are indeed very important for humans.
Studying the bacterial flora of the intestines of newborns, I.I. Mechnikov discovered the ability of lactic acid microbes to significantly inhibit the development of putrefactive bacteria. Based on this observation, the scientist began to look for ways to cultivate lactic acid microorganisms in the intestines of adults to counteract other harmful microbes.
The dietary and therapeutic effect of sour-milk products on the human body is determined by the content of various beneficial lactic acid bacteria, lactic acid, carbon dioxide, alcohol, vitamins, proteins, fats, enzymes, trace elements, antibiotics and other substances that are present in the original product (milk) cream) or are formed as a result of fermentation processes of these products.
During the study, we found that over the years, milk and sour-milk products were appreciated by people for their taste, benefits, and medicinal properties. However, these products cannot be recognized as uniquely useful without an assessment of their environmental safety, which includes radiation, bacteriological, chemical safety, as well as without compliance with the manufacturer's specifications and requirements of GOST for fat, acidity, density, dry matter, etc.
The methodology of all studies of milk and dairy products is based on knowledge in the field of chemistry, biology, which is the best confirmation of the words of the great Lomonosov: "Chemistry widely spreads his hands in human affairs."
Bibliography
1. E.A. Bogdanova, G.I. Bogdanova "Production of whole milk products" - the second edition is revised and expanded. Moscow, publishing house "Light and Food Industry", 1982.
2. E.A. Bogdanova, G.I. Bogdanova “Production of whole milk products. - M. "Light Industry", 1982.
3. S.I. Bredikhin, Yu.V. Kosmodemyansky, V.N. Yurin. Technology and technology milk processing. - "The Ear", 2001.- 400s.
4.L.B. Gusev. Chemistry and physics of milk. Vladivostok 2004 year.
5. G.N. Krus, V.G. Tinyakov, Yu.F. Fofanov. “Milk technology and equipment of dairy enterprises” - M. Agroprimizdat, 1986.
6. S.M. Kunizhev, V.A. Shuvaev. New Technologies in the Production of Dairy Products, M. DeLi Print, 2004.
7. Yu.S. Puchkova, V.I. Krishtafovich. "Methodological instructions for laboratory studies" (section "Milk and dairy products"), M. 1999.
8. The technology of dairy products. Moscow, VO "AGROPROMIZDAT", 1988.
Only the lazy one does not know about the benefits of milk and kefir. For example, a glass of hot milk with honey is recommended for a better sleep, kefir - again at night, especially if there is a large amount of meat in the diet. 
Despite the fact that both products belong to the dairy group, their useful components are different, and the human body perceives them differently. Statistics generally say that about 40% of people do not consume milk, because after using it they feel heaviness in the stomach. This is due to the low activity of the milk-sugar-breaking enzyme. People who are inherent in this should include dairy products in their diet - in them, milk sugar is already split.
In favor of kefir, fermented baked milk, and other fermented milk products, the following facts also testify:
high saturation;
alcohol accumulating over several days (if the proportion is not more than 0.6 g / 100 ml) stimulates the digestive processes;
the absorption of proteins contained in fermented milk products is faster and better;
the presence of natural absolutely harmless antibiotics has a beneficial effect on the intestinal microflora;
the diuretic process is more pronounced due to the enrichment of dairy products with potassium, which makes yogurt, fermented baked milk and yogurt in case of weight loss and getting rid of edema.
What are fermented milk products and how does the process of their production proceed?
Basis - whole cow, goat, mare milk, sheep milk (the most common animals are listed). Derivatives - cream, skim milk, whey, can also be used as the main ingredient.
A feature of the manufacture of dairy products is that the fermentation is achieved by adding yeast or lactic acid bacteria. To destroy and prevent the development of harmful microorganisms in milk, it is often pasteurized or boiled before fermentation. At the output, the result of all these processes is a consistency that already has the smell and taste inherent in the finished products.
According to the nature of fermentation, dairy products can be divided into two categories:
- obtained as a result of lactic acid fermentation - yogurt, sour cream, yogurt, cottage cheese, acidophilus and acidophilus milk;
- obtained as a result of lactic acid and alcoholic fermentation: kefir, kurunga, koumiss and others.
What is the benefit of fermented milk products in general?
They are absorbed three times faster than milk. They contain more lactase than lactose, therefore they are easily tolerated by the body, help the intestines return to normal after various kinds of infections, and therefore relieve diarrhea.
Dairy products are the main suppliers of protein and calcium, which are simply indispensable for growth. They also contain phosphorus and other trace elements in an optimal ratio, which contribute to the absorption of calcium, so necessary, especially for children. The absence of the latter leads to serious impaired development of the body. This is not only a growth retardation, the formation of bones, teeth, but also increased nervous excitability, blood pressure and vascular bleeding, caries, and malfunctions of the heart.
No matter what preventive properties are used as arguments for the usefulness of dairy products, the main among them is the suppression of the growth and development of harmful microorganisms - seedlings of diseases. Microbes poison the human body with fermentation and decay products, as a result of which the intestine ceases to be a barrier to toxins and foreign microbes. Thus, the body is gradually etched, the liver and kidneys are disrupted, age-related diseases are activated.
Sour-milk products in just a couple of weeks contribute to the return of the intestinal microflora to the normal state, the disappearance of phenol and indole from the urine, as a result of which physiological functions and biochemical processes are restored.
Saturation with useful and nutrients, bioactive products is another function that fermented milk products perform. Vitamins, peptides, amino acids and other necessary trace elements enter the body precisely thanks to kefir, yoghurts, cottage cheese and other products of this group. While taking antibiotics, sour milk neutralizes their fatal effects on the intestinal microflora. The use of dairy products increases immunity, the body's ability to resist infections, has an antiallergenic effect.
Types of fermented milk products in the countries of the world and their healing properties
Milk is easy useful product nutrition, while dairy products have healing properties and prolong life. Thanks to this, they have gained incredible popularity, which is increasing every year.
They are distributed around the world. In different countries they are called in their own way. So, koumiss is popular in Kazakhstan, leben is an Egyptian fermented milk product, there is cellar milk in Norway, and the names are matzoni and matsun in Georgia and Armenia respectively. The more familiar name is ryazhenka, whose country of origin is Ukraine. Chal, ayran, katyk - these are all varieties of dairy products. Enriched by adding bifidobacteria to them, they get the prefix “bio” or “bifi” and become more useful to the body several times.
The most popular, which means that they are eaten, kefir, fermented baked milk, less commonly acidophilus. Very few people think about such products as buttermilk or whey. Meanwhile, these products are simply indispensable in order to recover faster after various kinds of injuries; to maintain muscle mass; people suffering from atherosclerosis; and also reached the age of 50 years. Common in all of the above cases is the leaching of calcium from the body, causing the bones to become brittle. Whey and buttermilk contain a high amount of vitamins and calcium, as well as proteins and lecithin, which protect our blood vessels from cholesterol, and at the same time they have a low fat content. Both products are the result of the processing of other dairy products: whey - after the preparation of cottage cheese, buttermilk - churning butter.
About the benefits of yogurt they say a lot, but not all of them are equally useful. The most valuable for the body are non-greasy, without heat treatment. When choosing yogurt in a store, you should definitely pay attention to storage conditions and check the expiration date. The presence of bifidobacteria in the product (they are also probiotics) contributes to the suppression of pathogens in the intestines, the synthesis of vitamins, the absorption of proteins, and also destroy toxins that arise during the metabolism. It has been proven through scientific research that probiotics are an excellent prophylaxis of intestinal infections and cancer. There are many varieties of yoghurt, therefore, recommendations for use are different: natural ones are suitable not only as a second breakfast, afternoon snack or dinner, but also perfectly replace sour cream for dressing salads, and sweet ones will become a wonderful dessert - tasty and healthy. Drinking bio-yogurt is recommended to drink in small sips, slowly.
A lot of protein contains another product - cheese. But there are drawbacks in it - high-calorie content and the presence of a large amount of fat. It is better to refuse from its use to people who are overweight. An alternative to it is low-fat cottage cheese. But to write off cheese from the diet is not at all worth it, especially for people suffering from diseases of the liver, intestines, gall bladder, stomach, pancreatic enzyme deficiency, and pancreatitis. Milk fat of cheese is broken down independently, without the participation of bile and the pancreatic enzyme lipase.
Also, the benefits of cheese include the presence in the product of a complete set of fat-soluble vitamins. Calcium and phosphorus are concentrated in it to a greater extent than in cottage cheese - sharply, by 150 times, the amount of vitamin B increases when cheese is ripened. For better absorption, it is recommended to use the cheese in grated form, rather than sliced. But in any case, calcium will be fully absorbed.
On the open spaces of Central and North Asia, the most common product is cow milk kurunga. Its healing properties are as follows:
increased secretory-motor function of the digestive glands;
improvement of redox processes;
improvement of blood composition;
increase in immunobiological properties, body reactivity;
fortification with vitamins and proteins;
kills putrefactive processes developing in the intestine.
Vegetable milk: what is it and what does it eat with?
The nutritional value of vegetable milk and ordinary are equal. The advantage of the first lies in the absence of cholesterol, an unhealthy share of health, and also in the prevalence of useful monounsaturated fats over saturated fats that harm the body. 
There is soy, nut, grain milk.
Soy milk is made from different soybean varieties, so it will have a different taste. The best option would be an organic soy product, since when growing soy in the usual way, a lot of pesticides accumulate in it. Soy milk due to the presence of plant estrogens - isoflafones - reduces the risk of heart and vascular diseases. It is the fattest among all plant types of milk.
Peanut buttermade from almonds have been known since the Middle Ages. Almonds are displaced with water, sweetener is added. The resulting mixture is low in calories. Often, calcium and vitamins are added to it.
The basis of grain milk rice, oats, a mixture of cereals - rye, wheat, barley, terticale, amaranth, spelled are taken. Most often - rice, as rice syrup is added to it. Oatmeal is different in the amount of fiber - in a glass of such milk contains 10% of it daily allowance. The composition includes, in addition to oats, pea flour and powder of several types of cereals and seeds.
Vegetable milk is ordinary, chocolate, vanilla.
Despite all the benefits, there are side effects. For example, the presence of isoflavones in soy milk increases the risk of cancer - breast cancer. But the negative consequences more than overlap utility.
When buying vegetable milk, pay attention to the presence in them of the same substances that are characteristic of cow's milk: calcium, riboflavin, B12. Drink herbal drinks with sugar or sweeteners as little as possible. Remember that they can not be replaced with the usual when feeding newborns.
Most often, vegetable milk is used only as an additive. For example, breakfast cereals, granola, coffee. But do not limit your use in this way only. Very tasty cocktails are obtained, they can easily replace ordinary milk in other dishes. Experiment, try, and find your taste.
Milk and dairy products are eaten for more than one millennium. Their benefits have been proven more than once, so away doubts. Bon appetit and good health.
Kristina Firsova
Video about the benefits of dairy products:
Dairy products(Milk Kefir Sour Cream Curd)
abstract
MILK MILK AND DAIRY PRODUCTS. The population of large cities in the country consumes cow milk processed at state-owned dairies. Processing milk in dairy plants ensures the quality of this product for mass consumption. MILK AND CREAM BREAST MILK - a product of secretion of the mammary gland of a cow. It is a white liquid with a yellowish tinge and a pleasant specific, slightly sweet taste. Milk is formed in the mammary gland as a result of profound changes in the components of the feed in the body of the animal. The mammary gland (udder) of a cow consists of cells pierced by nerves, a network of blood and lymph vessels that deliver substances necessary for the synthesis of milk. The cells form small vesicles - the alveoli, in which the formed milk is located. Alvioli are combined into lobules and communicate with each other using thin tubules leading to a special cavity called the cistern, where milk accumulates. The udder of a cow is divided into two parts by a longitudinal plastic partition. In each such part there are two mammary glands (anterior and posterior). Thus, the udder has four milk tanks connected to the nipples through which milk is dispensed. The physiological process of milk formation is very complex, and many of its phenomena are still not well understood. It has been established that the main components of milk are synthesized in the mammary gland from substances brought by the blood. Only a small part of substances (mineral elements, vitamins, enzymes, hormones, immune bodies) passes into milk from the blood without changes. Cow's milk is used mainly for food and for processing, less often mares, goats, sheep and deer. PROCESSING MILK AT DAIRY PLANTS. To prevent the rapid development of microorganisms that have fallen into milk for lengthening the shelf life of the initial quality, milked milk is filtered and cooled, and then sent to dairy plants, where it is taken in quantity and quality, after which it is purified, normalized, pasteurized (or sterilized), homogenized, cooled and pack. Purify milk on centrifugal milk cleaners or by filtration under pressure on filters through filter cloths to remove impurities. Centrifugal cleaning on a separator cannot achieve complete isolation of bacterial cells from milk due to their small size. For this purpose, special centrifuges are used, and the cleaning process is called bactunification. Normalization of milk consists in reducing or increasing the content of fat or dry non-fat substances in it. Milk with a fat content of more than 3.2% is normalized by passing through normalizer separators or by mixing with whole milk containing at least 3.2% fat. To extend the shelf life of milk with a change in quality, it is pasteurized. Depending on the equipment available at dairy plants, pasteurization can be instant, short-term or long-term. Instant pasteurization is carried out in several seconds without exposure at a temperature of 85-90 degrees, short-term - at 74-76 degrees with a shutter speed of 15-20 seconds, long-term - at a temperature of 65 degrees with a shutter speed of 30 minutes. The most widely used method of short-term pasteurization. TEMOGENIZATION is an intensive mechanical processing of milk in order to break up fat globules into smaller ones. Then the milk is quickly cooled to a temperature of no higher than 4-6 degrees and sent for bottling. Milk is also sterilized. Such milk may persist for a longer time. Sometimes milk activation is used. This sterilization method is based on the use of ultraviolet and infrared radiation. ASSORTMENT OF MILK. For immediate use, pasteurized or sterilized milk is used. PASTERIZED MILK. It is produced in the following assortment:\u003e WHOLE is called normalized or restored milk with a certain fat content - 3.2% and 2.5%\u003e RESTORED is called milk made completely or partially from canned milk. To obtain reconstituted milk, dried whole milk is dissolved in warm water and incubated for at least 3-4 hours for maximum protein swelling, elimination of water taste, and also to achieve normal density and viscosity. The mixture is then cleaned, homogenized, pasteurized, cooled and poured. \u003e HIGH FAT MILK is prepared from normalized milk with a content of 6% homogenized fat. \u003e HEATED is called milk with a content of 6% fat, homogenized, pasteurized at a temperature of at least 95 degrees and aged for 3-4 hours. \u003e PROTEIN MILK contains an increased amount of dry skimmed substances. It is produced from milk normalized in fat content, with the addition of powdered or condensed milk. \u003e VITAMINIZED MILK is prepared from whole or nonfat milk enriched with vitamins A, C, D2. \u003e OIL-FREE MILK is the pasteurized portion of milk obtained by separation and containing no more than 0. 05% fat. STERILIZED MILK. In taste, smell and color (a specific taste of brown color), it is similar to melted. Available in bottles with a fat content of 3.2% and in bags with a fat content of 2.5; 3.5%. MILK QUALITY REQUIREMENT. Milk should be a homogeneous liquid without sediment. High-fat milk should not have sludge cream. TASTE AND ODOR must be clean, free from any odors and odors not characteristic of fresh milk. COLOR WHITE, with a slightly yellowish tint, melted - with a cream tint, non-greasy - with a slightly bluish tint. FAULTS OF MILK. Vices encountered in milk are caused by various reasons - feed, improper milk processing technology, violation of the modes and terms of its storage. \u003e TASTING FAULTS easily arise under the influence of bacterial processes. So: - an acidic taste appears as a result of the activity of lactic acid bacteria; - bitter - during prolonged storage of milk at a temperature below 10 degrees due to the development of putrefactive microorganisms; - milk acquires a soapy taste during prolonged storage, when alkaline substances are formed as a result of the development of putrefactive microflora, which wash the fat; - unpleasant smacks in milk may appear from feeding animals fresh nettles, sedges, cabbage, garlic, turnips, etc. - a salty taste is formed in some diseases of the udder of animals. \u003e ODOR MALFUNCTIONS are most often caused by specific odors of feed or occur during storage of milk in open containers in rooms where acutely smelling products are stored. Of the discrediting smells, bread, garlic, cheese, etc. are the most famous. CONSISTENCY FAULTS are formed as a result of the activity of certain microorganisms. DOSE CONSISTENCY acquires milk as a result of the activity of lactic acid bacteria, Mucous or MUCH - under the action of mucus-forming microorganisms. As a result of the development of yeast, Escherichia coli and butyric acid bacteria, FOAM is formed in milk. When freezing, the colloidal state of milk is disturbed, as a result of which it is stratified - desalinated ice forms on the walls of the container, fat floats to the surface, and protein is concentrated in the central and lower parts. When thawing in milk, flakes and lumps are formed. FAULTS OF COLOR appear under the influence of pigmenting bacteria, causing redness, blueness and yellowing of milk. The cause of the color change may also be the presence of a certain amount of blood trapped in milk during extrusion due to the disease state of the animal. PACKAGING, TRANSPORTATION AND STORAGE OF MILK. They pack milk in paper bags with polymer coatings, plastic bags, glass bottles or other containers with a capacity of 0.25.0.5 and 1 liter. Allowed to spill whole and nonfat milk into jars and tanks. Milk bottles must be sealed with aluminum colored capsules in accordance with approved standards. Bags made of paper or plastic materials should be sealed in a manner that also ensures the safety of the product. Corked bottles and bags with milk are placed in metal or plastic baskets, as well as in boxes with nests. The milk flasks are tightly closed with lids with a rubber gasket and sealed. Cranes and hatches of the tank are sealed. The following designations should be printed on aluminum utensils, a cardboard mug or bag with embossed or indelible paint: 1. name of the manufacturer; 2. full name of the product; 3. volume in liters; 4. date or day of sale; 5. retail price; 6. number of the current standard; On a flask and a tank with milk stick a label or hang a tag with the same designations. TRANSPORT milk from dairy enterprises in refrigerated trucks or in insulated or closed box vehicles in accordance with the applicable rules for the transport of perishable products. Carriage of milk in open vehicles is permitted provided that the baskets and flasks are covered with a tarpaulin or a substitute material. STORE milk in refrigerated rooms at a temperature of not more than 8 degrees no later than the date or day of sale indicated in the labeling. Sterilized milk is stored at a temperature of not more than 20 degrees for 10 days from the date of manufacture. Relative humidity should not be higher than 80%; higher mold humidity may appear in the room. It is forbidden to store milk together with meat products, vegetables, fruits and spices. In refrigerated chambers, milk is stored on shelves and shelves, and packaged in containers in which it is delivered to the store. At the seller’s workplace, milk is stored in refrigerators. CHARACTERISTIC OF MILK OF VARIOUS ANIMALS. Along with cow, the milk of other animals is used in the national economy. \u003e SHEEP MILK in comparison with cow richer in fat and protein and is characterized by higher acidity and density. \u003e GOAT'S MILK is similar in composition to cow's, but contains more albumin. Due to the lack of coloring matter, it is paler, but contains more vitamin C. Use it in a mixture with sheep for the production of cheeses. \u003e MILK OF MARES is a liquid of a sweet white taste with a bluish tint. It has bactericidal properties. Used to make koumiss. \u003e DEER MILK is characterized by a thick consistency. In density, it resembles cream; when consumed, it is usually diluted. CREAM Cream is the fatty part of milk obtained by separation. It differs from milk in its high fat content, which is why it is highly nutritious. For direct use, pasteurized cream, which is prepared from fresh milk. Cream is obtained on separators-cream separators. Milk is purified from mechanical impurities, heated to 35-40 degrees and sent to a separator-cream separator. The resulting cream is normalized depending on their type and sent for pasteurization. Cream is pasteurized at high temperature to give them a more pronounced aroma and a greater guarantee of their bacterial purity, because high fat content reduces heat treatment efficiency. Then the cream is sent for bottling and cooling. The cream should have a clean taste and smell, the taste is slightly sweet, the consistency is uniform, without clumps of fat and protein flakes, the color is creamy. The fat content, depending on the type of cream, should be at least 10.20 and 35%. The temperature of the cream when leaving the enterprise should not be higher than 8 degrees. Pack the cream in bottles and bags with a capacity of 0.25 and 0.5l. Cream is stored in various trading enterprises at a temperature not exceeding 8 degrees of no more than the number and day of sale. The dairy industry also produces whipped cream of 28% and 27% fat, as well as plum drinks. DAIRY PRODUCTS. Dairy Canned Food Preservation of milk makes it possible to store and import for a long time in any area of \u200b\u200bour vast country. Depending on the production method, canned milk is divided into condensed and dry. DENSEED Dairy Canned Food. Condensed milk is obtained from fresh whole or skim milk by evaporating a certain amount of water and then preserving it by adding sugar or sterilization. The industry produces two types of condensed milk: with sugar and without sugar. In addition to these products, coffee and cocoa with condensed milk, condensed cream with sugar are also produced. The main technological process for the production of condensed sterilized milk in cans is the pasteurization of milk with its subsequent control in a vacuum apparatus at a temperature not exceeding 55-58 degrees in the middle of the process and 60-63 degrees at the end. Then the condensed milk is cooled, poured into cans, which are hermetically closed. Sterilization and tightness of the packaging keeps condensed milk products from spoilage for a long time. Thanks to the addition of a large amount of sugar, all types of condensed milk are very nutritious and tasty. ASSORTMENT OF CONCENTRATED Dairy CANNED PRODUCTS:\u003e nonfat milk with sugar - produced from skim milk\u003e whole condensed milk with sugar - obtained from pasteurized whole milk\u003e condensed sterilized milk in cans - prepared from fresh whole pasteurized milk by evaporating part of the water from it\u003e cocoa with condensed milk milk and sugar - produced with cocoa powder\u003e natural coffee with condensed milk and sugar - prepared with natural coffee\u003e condensed cream with sugar - p they are obtained from fresh pasteurized natural cream and milk. QUALITY REQUIREMENTS: 1. taste and smell - must be clean, taste - sweet, with pronounced taste of pasteurized milk; 2. milk sterilized in jars with a sweetish-salty taste; 3. milk with cocoa and coffee - with a pronounced taste of natural cocoa or coffee 4. consistency - should be uniform, normal, viscous, without crystals of milk sugar 5. color - should be white with a cream tint, uniform throughout the mass; the color of cocoa with condensed milk should be brown, and coffee should be dark brown. DEFECTS 1. Bombing - bloating of cans resulting from the activity of gas-forming bacteria that are formed as a result of insufficient sterilization or low sugar content; 2. sandiness - the presence of sugar crystals felt in the mouth; 3. thickening - expressed in the fact that the condensed milk after a period of storage becomes viscous and darker; 4. cottage cheese - the formation of curd lumps. DRY DAIRY PRODUCTS. Dry milk products are canned milk, from which moisture is almost completely removed. They contain no more than 7% moisture, which is why it is well preserved. For the production of dry dairy products, two methods of thermal drying of film and spray are used. WHOLE MILK DRINKED DRY We get it by drying fresh whole pasteurized milk. Available in the highest and 1st grades. Only retail milk is eligible for retail sale. The taste and smell of premium milk should be characteristic of fresh pasteurized milk, without extraneous smacks and smells. In milk of the 1st grade, a slight fodder flavor is allowed. The color should be with a light cream tint. In milk of the 1st grade, the presence of individual burnt parts of dried milk is allowed. DRINKED-FREE CROWN MILK Such milk is not divided into varieties. Prepare it from skim milk. DRIED CREAM WITH SUGAR. They are produced by drying fresh pasteurized cream and cow's milk. Produce the highest and first grades. Powdered cream in sealed packaging should contain no more than 4% moisture, and not more than 7% in non-sealed cream. DEFECTS The main defects of dried milk products are the following: 1. rancidity - occurs as a result of fat oxidation; 2. lumpiness - is formed in the finished product due to the absorption of moisture with insufficient tightness of the container; 3. unpleasant smell and taste - arise due to the storage of products at high humidity and poor ventilation of warehouses; PACKAGING AND STORAGE OF DAIRY PRODUCTS PACK Milk canned food in boxes. Condensed milk canned goods for retail are packaged in airtight containers - metal cans. Dry milk products for retail are packed in airtight containers in tin or combined tin-corton cans with a layer of foil. Labeled condensed dairy products in metal cans. The dairy industry growth index is indicated by the letter "M". On the bottom or the lid of a metal or cardboard-metal can for dry canned milk, the following symbols shall be stamped in two rows: 1. in the upper row - "M", plant number, assortment number of canned goods, shift number; in the bottom row is the date of manufacture; STORAGE canned milk in accordance with the instructions approved in the prescribed manner. A condition for storing condensed milk products is a temperature of not higher than 10 degrees and a relative humidity of not higher than 75%. Storage of products at 0 degrees is not allowed. The guaranteed shelf life of dry dairy products does not exceed 6-8 months. Sour-milk products Sour-milk products are products produced by fermenting milk or cream with pure cultures of lactic acid bacteria with or without the addition of yeast or acetic acid bacteria. Some dairy products are obtained as a result of only lactic acid fermentation; this forms a fairly dense, uniform clot with a pronounced sour-milk taste. Other products are obtained as a result of mixed fermentation - lactic acid and alcohol. Sour-milk products are of great importance in human nutrition due to medicinal and dietary properties, pleasant taste, easy digestibility. In the production of some dairy products, food, flavor and aromatic substances are used, which also increases their nutritional and dietary value. SUNGLASS, YOGHURT, ACIDOPHILIC PRODUCTS, KEFIR, KUMYS. These products are produced in a thermostatic or tank way. Pre-milk pasteurized, homogenized and fermented. In the THERMOSTATIC method, the fermentation of milk and the ripening of the product is carried out in bottles in thermostatic and cold storage chambers. The milk is fermented, mixed, poured into bottles, corked and immediately sent to a thermostat until a sufficiently strong clot forms in the bottles. After the ripening, the product is sent to the refrigerator for cooling and ripening. In the RESERVOIR way, the fermentation of milk and the ripening of the product are carried out in one tank. During the ripening process, the milk is continuously mixed to break the clot. The product is then cooled and left to ripen, after which it is again mixed and poured into glass bottles or paper bags. SUNGLASSES is a fermented milk product with an undisturbed clot. It is produced from milk with or without flavoring and aromatic substances. Sugar, honey, vanillin, cinnamon, fruit and berry creams or preserves are used as flavoring and aromatic substances. According to the fat content, non-fat, fatty yogurt with a fat content of 3.2% and high fat content with a fat content of 4 and 6% are distinguished. Depending on the bacterial yeast used and the heat treatment of milk, the following types of yogurt are produced. ORDINARY SOFT SOUR - is produced by fermenting pasteurized milk with or without the addition of Bulgarian sticks. MEKHNIKOVSKAYA SUNSET - made by fermenting pasteurized milk and Bulgarian sticks. The finished product has a more pronounced sour-milk taste in comparison with ordinary yogurt. ACIDOPHILIC SOFTWATER - obtained by fermenting milk and acidophilus bacillus. RYAZHENKA, or UKRAINSKAYA UKRAINIAN - is produced by fermenting a melted mixture of milk and cream with or without the addition of Bulgarian sticks. VARENETS - made by fermenting sterilized or baked milk with or without the addition of a Bulgarian stick. SOUTH SOAP SOAP - obtained by fermenting milk and a Bulgarian stick with the addition of yeast, fermenting lactose. SALTED SUNGLASSES (with jam or jam) - produced by fermenting whole milk and Bulgarian sticks with the addition of jam or jam. YOGHURT - it differs from other fermented milk products in the increased content of dry skim milk substances. It is prepared from milk or milk mixture with the addition of milk powder, sugar, fruit and berry syrups. Yogurt is produced at 1.5%, 3.2% and 6% fat. Depending on the tastes and aromatic substances used, unsweetened, sweet yogurt with vanilla and fruit and berry is produced, the color of which depends on the color of the syrup introduced. ACIDOPHILIC DAIRY PRODUCTS - they are obtained by fermenting milk with pure cultures of the acetophilic bacillus. These products include the following: ACIDOPHILIC MILK is produced from whole or skim milk with or without sugar, which is fermented with pure cultures of acidophilus bacillus. Acidophilus milk is released in fatty, nonfat, and also with the addition of vitamin or cinnamon. ACIDOFILIN is prepared from whole or skim milk with or without added sugar, fermented with pure cultures of acidophilus bacillus and kefir yeast. Acidophilus may be fatty or non-greasy. ACIDOPHILIC-YEAST MILK is prepared from whole or skim milk with or without added sugar, fermented with pure cultures of acidophilus bacillus and yeast. KEFIR. This is a fermented milk drink of mixed fermentation (lactic acid and alcohol) produced by fermenting milk with kefir fungi. Kefir is in the greatest demand of the population, as it has not only dietary, but also healing properties. It also quenches thirst, and thanks to the taste, the presence of carbon dioxide and a small amount of alcohol, it stimulates appetite. DEPENDING ON THE FAT OF MILK, they produce fatty kefir (2.5, 3.2 and 6% fat), nonfat, fruity (1 and 2.5% fat). Fatty and nonfat kefir is prepared with the addition of vitamin C, and 6% fat content - from a mixture of milk and cream. KUMIS it is obtained from mare and cow's milk. KUMYS FROM MOBILE MILK. Compared to cow's milk, mare’s milk has more sugar and less fat, therefore, when it is fermented, the proteins do not fall out in the form of a dense clot, but form flakes, which are easily destroyed by shaking. Mare's milk koumiss has a specific taste. KUMIS FROM COW MILK is a mixed fermentation product. It is made from skim milk with added sugar. When milk is fermented, tiny flakes of protein are formed that are easily absorbed by the body. Koumiss increases appetite, improves digestion and metabolism. Depending on the degree of maturation, koumiss is distinguished: weak with an alcohol content of 0.1-0.3%, medium containing 0.2-0.4% alcohol, in which alcohol is strong up to 1%. The quality of yogurt, acidophilic products, kefir and koumiss should meet the requirements of the standard. CONSISTENCE of kefir, acidophilic milk, fermented baked milk and varenza should be uniform, resembling liquid sour cream, the consistency of koumiss should be uniform. A slightly viscous consistency is allowed in yogurt acidophilic and southern, in acidophilus and acidophilus milk, gas formation in kefir. TASTE and ODOR should be pure sour-milk, characteristic of the type of product, without extraneous smacks and odors. COLOR should be milky white or with a slightly creamy tint, uniform throughout the mass. Sour-milk products with additives have shades of color introduced fillers. The fat content in fermented milk products of high fat content is at least 6%, in fatty products - 3.2 or 2.5%. Sour cream Sour cream is made by fermenting normalized cream. Sour cream has a high fat content from other dairy products. Normalized, pasteurized and homogenized cream is cooled to the fermentation temperature. Then the cream and sourdough are mixed and left to ferment. The end of the ripening is determined by the moment when the clot has optimal acidity and strength. Duration of ripening 13-16 hours. At the end of the ripening cream is thoroughly mixed and sent to packaging, cooling and ripening. Maturation occurs at a temperature of 5-8 degrees for 6-48 hours, depending on the volume of containers and temperature. Sour cream of 30% fat is the main type of sour cream, which is made by fermenting normalized cream. It is allowed to produce this type of sour cream from canned raw materials. Produce the highest and 1st grades. Sour cream 36% FAT - is prepared only from fresh normalized pasteurized cream. It is not divided into varieties. AMOUR CREAM, 40% FAT is produced only from cream and is packaged in the form of briquettes. It has a dense, non-blurry consistency. It is not subdivided into varieties. Dietary sour cream of 10% fat is obtained from pasteurized cream enriched with vitamins C and B. It is not divided into varieties. They also produce sour cream of 20% and 25% fat content. TASTE of sour cream should be clean, tender sour-milk with pronounced aftertaste and aroma characteristic of the pasteurized product. CONSISTENCE of sour cream should be uniform, moderately thick, without grains of protein and fat. Amateur sour cream has a dense, uniform consistency, without grains of protein and fat. In sour cream of 30% fat of the 1st grade, an insufficiently dense, slightly lumpy consistency and light ductility are allowed. In sour cream of 25% fat, the consistency is not thick enough. COLOR of sour cream of 30% fat content from white to pale yellow, amateur and 36% from milk white to cream. Sour cream with a sharply acidic, rancid, putrid and pronounced fodder flavor is not allowed to be sold; with excreted serum; with a foreign shade. TWOROG Curd is a sour-milk protein product produced by staining milk with the use of rennet or with the removal of part of the serum. The cottage cheese contains 14-17% of proteins, up to 18% of fat, 2.4-2.8% of milk sugar. It is rich in calcium, phosphorus, iron, magnesium - the substances necessary for the growth and proper development of a young organism. Cottage cheese is produced from raw and pasteurized milk. For direct consumption, cottage cheese is prepared from whole normalized or skim pasteurized milk. Get the cottage cheese acid-rennet and acidic method. A variety of acid rennet is a separate method. In the acid-rennet method for the production of cottage cheese, milk is curdled with acid and rennet. In this case, you can cook cottage cheese of any fat content. Normalized, pasteurized and chilled milk is fermented with leaven. Fermentation of milk is completed after 6–7 hours from the moment of making the fermentation, and with the accelerated method after 4–4.5 hours. The finished clot is cut, i.e. crushed into cubes, for better separation of serum. The released serum is released from the bath, and the clot is in bags, which are placed for pressing itself for an hour. With self-pressing, the serum spontaneously separates from the clot. Cottage cheese is pressed to a standard moisture content depending on its type. With the acidic method of producing cottage cheese, milk coagulates under the influence of lactic acid. In this way, low-fat cottage cheese is prepared from skimmed pasteurized milk. With a separate method of production, fat-free cottage cheese is obtained, followed by mixing it with cream with 50-55% fat content. Fat-free cottage cheese is subjected to grinding to obtain a uniform consistency. In this way, you can get cottage cheese of any fat content. Depending on the raw materials used, cottage cheese is produced fat, bold and not fat. The quality of cottage cheese can be of the highest and first grades. The taste and smell of cottage cheese should be clean, tender, sour-milk without extraneous smacks and smells. The consistency of cottage cheese should be soft, and also not homogeneous, smeared. The color should be white with a cream tint. | No. p / p | Type of cottage cheese | Fat content, in | Moisture content, | | | |% | in% | | | Bold | Not less than 18 | Not more than 65 | | | Not greasy | | No more than 73 | | | Bold | Not less than 9 | Not more than 80 | Cottage cheese is a very unstable product in storage, even at low temperatures. At 0 (- it can be stored for up to 7 days. For longer storage, the curd is frozen. Fatty usually at 12 (, not greasy at 18 (; at these temperatures, frozen curd is stored for 4-6 months. Curd products Curd products are produced from chopped curd , grinding with the addition of flavoring and aromatic substances. Curd products include curds, cheeses, creams, cakes and pastes. Curd masses. They may be unpacked and packaged in 250 and 500 grams depending on the fillers they are divided into sweets f and salty, without additions and with additions Sweet cottage cheese masses can be with high fat content - from 20 to 40%, fat - from 13 to 17%, bold from 6 to 8% and not fat. fatty, bold and not fat. Curd cheeses. I pack them from 50 to 125 grams. They are divided into sweet and salty, with and without additives, with a high content of fat - fat, bold and not fat. Slavic cheese. It is produced from fatty cottage cheese with the addition of butter, flavoring and aromatic substances. Glazed curds. Prepared from the same raw materials as the Slavic ones, but coated with chocolate glaze. Diabetic cheeses. Prepared using food xylitol. Curd creams. They are made from cottage cheese with the addition of cream or butter, as well as flavoring and aromatic substances. Curd creams are produced in 18%, 12% and 5% fat content. Creams have a gentle oily consistency. Curd cakes. This is a product of fat cottage cheese with the addition of butter, flavors and aromatic substances, decorated with drawings of cream, made of jelly or coated with chocolate glaze. Depending on the fillers introduced, the cakes are called "Coffee", "Chocolate", etc. The fat content in the cakes is from 22 to 26%. Curd pasta. They are produced from fatty cottage cheese, with the addition of cream, flavoring and aromatic substances, as well as from a mixture of gelatin with cream. They produce sweet and salty curd paste. Protein-based pastes also belong to this group. They do not contain a large amount of fat, but are rich in valuable milk protein. These types of pastes include the following:\u003e Milk protein paste "Health" is prepared by adding cream, sugar, fruit and berry syrups, table salt to the protein base from skim milk. I produce pasta of 5% fat and not greasy, without and with the addition of flavoring substances; \u003e Acidophilic paste is produced on a protein basis from normalized or skim milk. Depending on the added syrups, sweet, fruit and berry paste, fat-free, special paste is produced; \u003e Yubileinaya pasta is prepared on a protein basis with the addition of lemon syrup. The paste contains 4% fat and 15% sugar. The taste and smell of the curd products should be pure sour-milk in the expressed taste and aroma of the added flavoring and aromatic substances. The consistency should be uniform, moderately dense, corresponding to each type of product. The color of the products should be milky white with a cream tint, uniform throughout the mass. In products with the addition of flavoring and aromatic substances, appropriate shades are allowed. Defects of fermented milk products The most common are defects of taste and consistency. Defects of taste. \u003e Unexpressed taste is caused by low acidity and a weak aroma. Occurs when using non-benign yeast; \u003e An overly sour taste is the result of delayed cooling after ripening or prolonged ripening; \u003e A bitter taste is formed in raw milk during prolonged storage at low temperatures; \u003e Metallic aftertaste appears in products during prolonged storage of poorly tinned dishes; \u003e Yeast taste occurs in cottage cheese during prolonged storage in tightly packed tubs or inadequate cooling; \u003e Rancid in sour cream and fatty cottage cheese is formed as a result of the activity of microorganisms that decompose fat; Consistency defects. \u003e Serum excretion occurs when the solids content is low or when the product is fermented; \u003e The liquid consistency of sour cream is formed as a result of early cooling of the cream or violation of the maturing regime of sour cream; \u003e Lumpy consistency of sour cream appears as a result of insufficient mixing in the process of ripening and cooling; \u003e Rough dry consistency of cottage cheese due to increased boiling point. Such a consistency is also formed at high temperatures during the pressing and storage of cottage cheese; \u003e The spreading consistency of cottage cheese arises as a result of fermentation and insufficient boiling. PACKAGING AND TRANSPORTATION OF Sour-milk products Pack them in large and small containers. As a large container for sour cream, metal wide-necked jars of 10, 30 and 35 kg net weight are used, and wooden tanks - not more than 50 kg. As small containers, glass jars, polymer and cardboard cups are used. Amateur sour cream is packaged in 100 g. in foil, as well as in paper and cardboard boxes. Packaged sour cream is placed in cardboard boxes or wooden boxes no more than three rows high. The boxes are sealed. Cottage cheese is packed in cardboard boxes or parchment bags, plastic films of paper with a polymer coating or from other packaging materials. Each box or bag is labeled accordingly. Cottage cheese is also packed in wooden barrels of no more than 50 kg., Metal flasks or cardboard boxes with an insert made of plastic film. Curd products are usually packaged on machines. They should be wrapped in clean parchment, colorless cellophane or plastic wrap. Wrapped products are placed in paper boxes or other containers. Cakes are packed in paper boxes, the bottom of which is pre-lined with parchment. Cream and pasty cheeses are packed in glass jars. Fermented milk products are transported by specialized vehicles with cooling equipment and a sanitary passport. Food delivery to the store wire centrally. LABELING AND STORAGE OF DAIRY PRODUCTS Marking of fermented milk products is carried out by labeling of milk, cream and fermented milk drinks. When marking the specified products, the number and day of the final sale period must be applied to each packaging unit, taking into account the storage and sale periods established by the current standard rules. They store finished products at a temperature not exceeding 8 (at industrial enterprises no more than 18 hours. Dairy products can be sold both during the current day, and the following until the end of the shelf life.
Milk and dairy products. What is healthier.
In relation to the milk itself i am of the opinion that this is the food of calves and babies, unsuitable for most adults. With age, in the body of most people, a sufficient amount of lactase, an enzyme that is necessary for the breakdown of milk sugar (lactose), ceases to be produced. More precisely, lactase in adults is produced only if the gene responsible for its production has mutated, which is found in some people in Europe. For this reason, the holders of the "normal" gene do not absorb milk, but only clog the body with undigested digestion products, which deprives it of all hypothetical benefits. If you constantly consume milk and are sure that it does not cause any trouble to you personally, this may be a delusion. It is possible that the body is just used to cope with the usual dose of an unwanted product, and you simply cannot evaluate the true scale of its negative impact - there is nothing to compare with. In addition, you hardly know what chemical compounds milk forms with other products, such as tomatoes or tea (yes, I'm talking about tea with milk). The result of such reactions in solid form is deposited in the body, mainly in the joints.
Strictly speaking, milk is not compatible with any other products.
by virtue of its specific natural purpose - to serve as food for newborns who are not yet able to eat other food. Normally, milk should enter the intestine almost immediately, where it is absorbed, and not linger in the stomach. If it turned out to be in the stomach at the same time as other food (for example, with cereal in the composition of milk porridge), then particles of milk, curled under the influence of acidic gastric juice, envelop this food, preventing gastric juice from reaching it. Until milk is digested, other food remains unattainable for gastric juice, as a result, the digestion process is delayed beyond the required time. Uncooked food in a timely manner begins to ferment or decay with the release of gases and mucus, poisoning the body.
With fermented milk products
(kefir, yogurt, cottage cheese and the like) this does not happen, since lactic acid bacteria have already done for us part of the work to break down both milk sugar and protein. Low-fat dairy products not only supply the body with calcium, but also increase the body's production of the hormone calcitriol, which acts on cells as a catalyst for converting fat into energy. Therefore, low-fat cottage cheese (up to 5%), kefir (0-1%), natural yogurt without flavors and sugar, cheese (preferably low fat content) can serve as a good addition to your menu if it is properly absorbed by the body. Unfortunately, this does not happen in everyone: dairy products, like milk itself, are often the cause of immune reactions, especially if consumed in large quantities. That is why there are frequent cases when, with the most "correct" diet, including a fair share of dairy products, attempts to get rid of excess weight remain unsuccessful.
When buying dairy products pay attention to the date of manufacture and their shelf life (logic suggests that the shorter the shelf life, the less undesirable preservative additives in the product) and carefully study the composition. If the kefir drink or yogurt contains more than 4% carbohydrates, then sugar may be added to it. By the way, kefir drinks are not at all the same as real kefir: they are prepared using other technologies and are much less useful. The best fermented milk product is fresh kefir, made by hand from non-fat pasteurized (preferably village) milk with kefir mushroom: such a drink contains a lot of healthy bacteria and improves the digestive system, effectively leaving “live” yoghurts far behind in its effectiveness. One-day kefir has a laxative effect, and three-day and "older" - strengthens. It is easy to cook wonderful cottage cheese from such kefir at home. Choose the cheapest milk for fermentation: it is logical to assume that it is the least "high-tech", therefore, the chances of finding something that is not provided for by nature are minimal. Sterilized milk is not suitable for the production of kefir: usually it does not ferment, but deteriorates. You can imagine what happens in the body with milk, which is not even able to turn into yogurt, but only into fetid slurry.
A kind of lifesaver , the simplest way to enrich any meal with protein can be low-fat or low-fat cottage cheese. However, for some (but not all) people, the use of cottage cheese in an amount of more than 100-150 grams per day (or the equivalent amount of other fermented milk products in terms of protein content) leads to weight gain. This is probably due to the reaction of the immune system. The fact is that the consequences of eating cottage cheese and other dairy products can be different. Knowing this, only you yourself can evaluate how a certain amount of dairy products affects your weight.
Loading ...