Description of the presentation on individual slides:
1 slide
Description of the slide:
"Cookery". Topic: “Milk and dairy products” Completed by: technology teacher MOU secondary school No. 125 Abuzyarova O.M.
2 slide
Description of the slide:
Lesson topic: "MILK AND DAIRY PRODUCTS." "Drink, children, milk - you will be healthy!"
3 slide
Description of the slide:
The purpose of the lesson: To acquaint students with the nutritional value of milk and dairy products; milkshake technology. To cultivate a careful attitude to food, accuracy, efficiency, responsibility.
4 slide
Description of the slide:
Milk is called the "elixir of life", because. milk contains all the nutrients needed by a growing organism. For many millennia, it has been used by man from the first days of life to old age. Cow's milk is an aqueous solution of more than two hundred different organic and mineral substances. The composition of milk includes all the necessary nutrients and vitamins:
5 slide
Description of the slide:
The value of milk lies in the fact that the nutrients that make up its composition are very easily absorbed by the body. Therefore, milk is indispensable in dietary and baby food. Without milk, children do not grow well, often get sick and get tired quickly, especially schoolchildren. Children should drink at least two glasses of milk daily.
6 slide
Description of the slide:
Milk is a perishable product, it does not keep for a long time. To neutralize it from microbes and protect it from sourness, it is boiled at home, and pasteurized at dairies (heated to a temperature of 80 - 85º). Milk should be stored in the refrigerator for no more than the prescribed period. Do not store milk in an open container and near other products that emit odors (fish, onions, etc.), as milk easily absorbs these odors. I will introduce you to the shelf life of milk and dairy products.
7 slide
Description of the slide:
Shelf life of milk and dairy products PRODUCTS SHELF LIFE (at a temperature of +4 to +8º C) Raw milk 20 hours. Dairy products 24 hours. Curd 36 hours. Sour cream 72 hours. Cheese from 5 to 15 days. Butter 5 days. Ghee butter 15 days.
8 slide
Description of the slide:
Milk is obtained from animals: cows, goats, horses, camels, buffaloes, sheep. Various peoples prepare their national fermented milk products.
9 slide
Description of the slide:
National fermented milk products Various nations prepare their own national fermented milk products. NATIONALITIES NATIONALITY NAME OF THE PRODUCT WHAT MILK IS USED Russian Prostokvasha, Varenets, sour cream Cow's Ukrainians Ryazhenka Cow's Kazakhs, Kirghiz, Uzbeks Kurt, chal Cow's, sheep's, goat's Caucasian Highlanders Airan, yogurt Cow's Georgian Matsoni Cow's, buffalo, sheep's, goat's Armenians, Buffalo's Cow's sheep, goat Azeris Katyk Cow, buffalo, sheep, goat Ossetians Kefir Cow Altaians, Buryats Kefir Cow, mare Bashkirs, Kalmyks Kumys, shubat Mare, cow, camel
10 slide
Description of the slide:
Along with milk, other dairy products are also used in nutrition: cream, sour cream, butter, kefir, curdled milk, fermented baked milk, varenets, cheeses, curd products, etc.
11 slide
Description of the slide:
Hot curd dishes are prepared from semi-fat cottage cheese. These include cheesecakes, casseroles, dumplings, puddings, pancakes with cottage cheese. Before cooking, the cottage cheese is rubbed or passed through a meat grinder. In the old days, cottage cheese was called cheese. So it is called now in some parts of the country. This is where the name of a common dish made from cottage cheese comes from - “syrniki”.
12 slide
Description of the slide:
I want to introduce you to a wonderful product that children need for normal growth and development. It helps to strengthen the skeletal system, muscles, nails, hair. Cottage cheese is a valuable food product, as it contains protein, fat, vitamins A, E, B vitamins. It is especially valued for the content of calcium salts, therefore, cottage cheese dishes are recommended in children's and dietary nutrition
13 slide
Description of the slide:
Dishes from milk and dairy products Milk and dairy products are widely used in cooking. TYPES OF DISHES NAMES DISHES Soups With cereals, with pasta, with vegetables, with dumplings or dumplings Kashi Semolina, rice, wheat, oatmeal Curd dishes Cheesecakes, casseroles, puddings, cereals, cottage cheese with milk, cottage cheese with sour cream Sauces and dressings Dairy, sour cream , sour cream with tomato, sour cream dressing Sweet dishes and drinks Milk jelly, milk jelly, milk creams, ice cream, cocktail Dough products Vareniki, pancakes, pancakes, pies, cheesecakes
14 slide
Description of the slide:
In industry, many dairy and sour-milk products are obtained from milk. You have already met them. Modern dairies are equipped with advanced technology: automatic machines, units for pasteurization, cooling and bottling of milk. These enterprises employ masters of whole-milk and sour cream-curd production, cheese and butter makers, apparatchiks for the production of condensed milk. Dairy products need to be handled with care. For their production and supply of the population, a huge amount of work is spent by many workers of the agro-industrial complex - shepherds, milkmaids, machine operators, as well as workers in production and the service sector - workers in dairies, vehicles, sellers, etc.
15 slide
Description of the slide:
If you have sour milk left, use it to make pancakes, pancakes, cottage cheese. It is very useful to drink yogurt. But be sure to monitor the quality of dairy products. Stale foods have a specific unpleasant odor. Their surface is covered with a moss-like film, becomes slippery, the color changes, and a bitter taste appears.
16 slide
Description of the slide:
Today we are going to prepare the MILK SHAKER To prepare the dish we will need: Inventory Name Quantity Bowl 1 Glass 1 Bender 1
1 slide
Milk Presentation on the subject "Fundamentals of expertise and merchandising of food products." Korobanova Maria, VLM-201e
2 slide
What is milk? Milk is a nutrient fluid produced by the mammary glands of female mammals. The natural purpose of milk is to feed babies who are not yet able to digest other foods. Milk is an ingredient in many products used by humans, and its production has become a major industry. Natural milk belongs to the indispensable human food products, because. it contains in a balanced state the nutritional and biologically active substances necessary for the body. Nutritional value per 100 g of whole cow's milk Energy value: 60 kcal = 250 kJ
3 slide
Classification Classification and assortment of drinking milk. By composition, milk is divided into natural: whole (natural, unchanged), normalized for fat content (fat content brought to a certain value), skimmed and reconstituted, which is obtained from whole or skimmed milk powder, often mixed with natural milk. According to the type of heat treatment, milk is classified into pasteurized and sterilized. There are the following types of drinking milk: pasteurized (various fat content - 1.5; 2.5; 3.2; 3.5; 6% and non-fat); sterilized (various fat content - 0.5; 1.5; 1.8; 2; 2.5; 3.2; 3.5; 3.6; 4; 5.5; 6%). Sterilized milk includes milk obtained using high-temperature technology (HTT or UHT), which involves rapid heating for 4-5 seconds to a temperature of 140 ° C, rapid cooling and aseptic filling (in sterile containers under sterile conditions). This is how milk "House in the Village", "Sweet Mila", "Lianozovskoye", "Tsaritsynskoye" and others is made. In addition, Mozhayskoye milk, produced using a special technology, is referred to as sterilized; ghee (with a fat content of 4 and 6%), obtained by long exposure (for 5-6 hours) at a temperature of 95-98°C; protein (with a fat content of 1 and 2.5%) - with an increased concentration of proteins due to the addition of skimmed milk powder; enriched with fillers: fortified (with vitamin C - 0.05; 2.5; 3.2%; with a complex of vitamins and minerals - of various fat content), with flavoring agents (chocolate, strawberry, banana, etc. - of various fat content); for young children (ionic - milk, close in composition to human milk due to the replacement of calcium and magnesium ions with potassium and sodium ions; vitalact DM, etc.).
4 slide
Interesting facts Cows do not give milk until they have a calf. A cow's udder contains 11 to 23 liters of milk. Goat milk is the main ingredient in cheeses such as feta, caprino and rocamadour. In ancient Russia, a frog was put into a vessel with milk so that it would not turn sour. The weight of an average dairy cow is equal to the weight of an adult male polar bear. A cow gives an average of 90 glasses of milk per day, i.e. about 200,000 glasses of milk in a lifetime Milk is 85-95% water. The rest are vitamins, proteins, carbohydrates and fats. Before the milking machine was invented, farmers could milk about six cows an hour, but today this figure has risen to over a hundred cows an hour. Camel milk does not curdle. It is easily digested by lactose intolerant people and contains more vitamin C than cow's milk. Camel milk is a staple food for desert peoples and Somalis. With the help of milk, you can easily remove a fresh ink stain. It is recommended to wipe gilded frames and mirrors with milk. According to archaeological data, during the Neolithic period, people could not yet drink the milk of animals - in their body there was no gene necessary for the absorption of lactose. This ability came to our ancestors later, due to a genetic mutation.
5 slide
Chemical composition Components of milk are divided into true and extraneous, and true - into basic and secondary, based on their content in milk (Fig. 5.1). Such main components as milk fat, lactose, caseins, lactoalbunin, lactoglobulin are compounds that are synthesized in the mammary gland and are found only in milk. In the production, evaluation of the composition and quality of milk, it is customary to isolate the content of the fatty phase and milk plasma (all other components except fat). From a technological and economic point of view, milk can be divided into water and dry matter, which includes milk fat and dry skimmed milk residue (SOMO) (Fig. 5.2).
6 slide
Dairy products Dairy products - food products made from milk (usually cow, goat): airan alcoholic drinks from milk Acidophilus (sour-milk dietary product) varenets katyk yogurt kefir koumiss Matsun (Armenian and Georgian yogurt made from boiled cow, buffalo, sheep, camel) or goat milk.) reverse (skimmed milk) buttermilk curdled milk ryazhenka condensed milk cream butter sour cream milk powder whey cheese cottage cheese baked milk Shubat (fermented milk drink made from camel milk. A traditional Kazakh drink.)
7 slide
Average chem. composition Water - 87.4% Solids - 12.6% Milk fat - 3.5% Dry skimmed milk residue - 9.0%: Proteins - 3.2% Casein - 2.6% Whey proteins - 0.6% Milk sugar lactose - 4.7-4.9% Minerals - 0.8% Non-protein nitrogenous compounds - 0.02-0.08% Vitamins, pigments, enzymes, hormones - trace amounts Gases - 5-7 cm³ per 100 cm³ of milk Carbon dioxide - 50-70% Nitrogen - 20-30% Oxygen - 5-10% Ammonia - traces *Dry skimmed milk residue - an indicator of the naturalness of milk. If it is less than 8%, then it is considered that the milk is diluted with water. Dry milk residue - the residue after drying a sample of milk to constant weight at t=102-105 °C.
8 slide
The study of the mineral composition of milk ash using polarography, ionometry, atomic absorption spectrometry and other modern methods showed the presence of more than 50 elements in it. They are divided into macro- and microelements. Macronutrients The main minerals in milk are calcium, magnesium, potassium, sodium, phosphorus, chlorine and sulfur, as well as salts - phosphates, citrates and chlorides. Calcium is the most important macronutrient in milk. It is contained in an easily digestible form and is well balanced with phosphorus. The calcium content in cow's milk ranges from 100 to 140 mg%. Phosphorus. The content of P ranges from 74 to 130 mg%. P is found in milk in mineral and organic forms. Inorganic compounds are represented by phosphates of calcium and other metals, their content is about 45-100 mg%. Organic compounds are phosphorus in the composition of casein, phospholipids, phosphoric esters of carbohydrates, a number of enzymes, nucleic acids. Magnesium. The amount of magnesium in milk is insignificant and amounts to 12-14 mg%. Mg is a necessary component of the animal body - it plays an important role in the development of the newborn's immunity, increases its resistance to intestinal diseases, improves their growth and development, and is also necessary for the normal functioning of the rumen microflora, and has a positive effect on the productivity of adult animals. Potassium and sodium. The content of K in milk ranges from 135 to 170 mg%, Na - from 30 to 77 mg%. Their number depends on the physiological composition of the animals and changes slightly during the year - by the end of the year, the content of sodium increases and potassium decreases. Potassium and sodium salts provide salt balance, that is, a certain ratio between calcium ions and anions of phosphoric and citric acids, which contribute to dissolution. The content of chlorine (chlorides) in milk ranges from 90 to 120 mg%. A sharp increase in the concentration of chlorides (by 25-30%) is observed when animals get sick with mastitis. Milk minerals
9 slide
10 slide
How to distinguish good milk from bad? Color Village cow's milk should be opaque, rich white, sometimes even "creamy" in color, because its fat content is quite high - from 3 to 6%. If the milk you bought is runny, watery, "bluish" in color, it means that it has been diluted with water. Buying such milk next time, of course, is not worth it. To determine whether milk was diluted or not, you can do this: drop it into a glass of clean water: a drop of good milk will gently descend to the bottom of the glass and will not dissolve immediately. Cream In good milk, after some time (after 5-8 hours), thick, fatty cream forms on top. The hostess who sells milk that has stood a little, and not just milked, can either stir them again in milk or remove them. In the first case, after some time, the cream will again float to the surface in an even dense layer, in the second - there will be very little or not at all. Smell Good milk should smell like fresh milk. It cannot have a sour smell. And most importantly - milk should not smell like manure. The only exception is freshly milked milk: it sometimes has a light, barely perceptible smell of a barn, which, however, disappears very quickly. Acid Good milk should turn sour - turn into curdled milk. This is absolutely normal. Lactic acid bacteria contained in real milk are responsible for this process. If you want to speed up the souring process, put the milk in a warm place for four hours, after putting a crust of black bread in it or stirring a spoonful of sour cream, kefir or natural yogurt in it. If, on the contrary, you want the milk not to sour longer, store it in the refrigerator. Spring and summer milk does not sour during the day, autumn (from about October) is stored longer - it does not deteriorate for three to four days. Boiled milk can be stored in a cold place for a whole week. Fresh milk in Moscow Fresh milk can be bought in Moscow. The cost is from 30 to 120 rubles. Let's name a few popular places: Dorogomilovsky market, Kyiv metro station, st. Mozhaisky Val, 11. Weekends. Leningrad market, m. Airport, st. Hourly, 11. On weekends. Riga market, m. Rizhskaya, Prospekt Mira, 88. On weekends. Educational and experimental farm of the Moscow Agricultural Academy. K. A. Timiryazev, Educational building No. 4 (Zoo station), m. Voikovskaya, Timiryazevskaya, st. Pasichnaya, 4. Daily, from 8.00 to 11.00. Chain of stores "Globus Gourmet" (Bolshaya Yakimanka, 22; Novy Arbat, 19, p. one; Petrovka, 2; 8th km of Rublevo-Uspenskoe highway, 8; Pokrovka, 2; Leningrad highway, 112; Kutuzovsky pr-t, 48) Chain of stores "Azbuka vkusa"
Kefir Kefir: useful properties and contraindications. The beneficial properties of kefir are known to many. It is perfectly absorbed by organisms, normalizes the intestinal microflora, helps to improve the functioning of the gastrointestinal tract, cope with constipation and improve metabolism. Kefir is useful for a weakened immune system, dysbacteriosis, anemia, sleep disorders, chronic fatigue and diseases of the nervous system. Experts recommend using kefir for children, the elderly, as well as those who are ill and recovering. Kefir is widely used to combat excess weight and is included in various diets. Drinking this fermented milk drink is recommended in moderation, but regularly, and then it will bring great benefits to the body.
Yogurt Yogurt: useful properties and contraindications. Yogurt is one of the most popular dairy products in the world. There are a huge number of different yogurts, but, unfortunately, not all of them have beneficial properties. Useful are natural yoghurts that have not been subjected to heat treatment during preparation and contain live lactic acid bacteria. The shelf life of such yogurts is very short. Natural yogurt has a wide range of health benefits. It contributes to the normalization of the digestive system, helps relieve pain and discomfort in the stomach, improves the intestinal microflora. Favorably affects the general condition of the body, improves immunity, improves the condition of the skin, bones and teeth.
Cottage cheese Cottage cheese: useful properties and contraindications. Cottage cheese is the most useful fermented milk product that people have known and loved since ancient times. Cottage cheese is an excellent source of easily digestible protein, amino acids, vitamins, calcium and other substances important for the human body. Regular consumption of cottage cheese has a beneficial effect on almost all human systems and organs. This fermented milk product helps to improve the functioning of the gastrointestinal tract, improve metabolism, promotes the formation, strengthening and restoration of bone tissue, strengthens the immune, nervous and cardiovascular systems. Specialists especially recommend cottage cheese for children, pregnant and lactating women, the elderly and people weakened by diseases.
Sour cream Sour cream: useful properties and contraindications. Sour cream, like other fermented milk products, has a positive effect on the digestive system, improves the intestinal microflora. During heat treatment, the beneficial bacteria contained in sour cream die, so this product is recommended to be consumed fresh, for example, eat with cottage cheese or dress salads. Sour cream helps to strengthen bone tissue, saturates the body with vitamins and minerals, and has a positive effect on reproductive function. Unlike most fermented milk products, sour cream promotes weight gain and is therefore recommended for people who want to increase body weight. Also, sour cream is advised to be used by people exhausted by diseases, with poor appetite. Regular consumption of sour cream helps to strengthen muscle tissue, improve mental activity, improve mood. Sour cream is widely used in cosmetology as the basis for all kinds of masks.
Curdled milk Curdled milk: useful properties and contraindications. Prostokvasha is a popular fermented milk product in Russia, Ukraine, Georgia, Armenia and other countries. Varenets and fermented baked milk are varieties of curdled milk. Useful properties of curdled milk are no less wide than those of other fermented milk products. Yogurt has a beneficial effect on the functioning of the entire gastrointestinal tract, normalizes the microflora, improves intestinal motility and pancreas function, and helps to remove toxins from the body. Yogurt is recommended for constipation, gastritis, colitis and other disorders of the digestive system. This product has a good effect on the cardiovascular system, it is useful for hypertension, atherosclerosis, anemia and coronary heart disease. Due to the rich mineral composition, experts recommend including yogurt in the diet of children. Regular use of yogurt improves the condition of the skin, nails and hair. Yogurt is often included in weight loss diets. hair
Butter Despite the fact that butter was one of the staple foods of our ancestors, now it is increasingly being replaced with vegetable oil, fearing bad cholesterol. What do those who completely refuse butter lose? Butter is primarily responsible for smooth skin, beautiful hair and strong nails, and all because it contains fat-soluble vitamins A, D, E, K, as well as 20 essential fatty acids. Responsible for smooth skin
Ice cream Most of our compatriots are very fond of ice cream. Some foreigners, having been in Russia, tell in horror at home that Russians eat ice cream even in winter, in thirty degrees of frost, and on the street. We can say that there are some exaggerations in this, but in general everything is true. In Russia, both children and adults buy ice cream for any reason: to eat, calm their nerves, "charge" their brains, just satisfy their hunger, cool off on a hot day, etc. Attitudes towards ice cream are different, especially among nutritionists. Someone thinks that you can eat it almost every day, while someone does not recommend more than twice a week. Whether ice cream is harmful to health or healthy, it is impossible to say for sure. Most likely, the well-known statement that applies to almost any food product will be true - everything needs a measure. And ice cream can also be both relatively healthy and harmful. What kind of product is ice cream? Ice cream can be soft or hardened - this is about the method of production. Soft ice cream is never colder than -5°C, cannot be stored for a long time, and is very delicate in taste. Hardened ice cream is frozen in factories down to -25°C, and can be stored in this form for a whole year. It is very dense and hard. Ice cream also differs according to the degree of fat content: milk, cream, ice cream and fruit and berry.
Milkshake Children don't like milk. But as soon as you add ice cream and fruits to it, they start drinking it with great. Just don’t mix milk with pineapples and don’t add cocoa - knowing these and other secrets of milkshakes, you will learn how to make the best cocktails in the world. Who exactly invented and produced the first milkshake - history is silent, but it is safe to say that this happened in the 1920s in America during the Great Depression and Prohibition. Whether this drink was the fruit of a bored bartender's fantasy or a little encouragement for the fastidious son of a Chicago gangster is unknown. But the fact that the milkshake instantly gained popularity is an undeniable fact. In addition to the delicate taste and amazing aroma, this drink is an excellent source of energy. It is high in calories but low in fat. The cocktail is rich in trace elements, proteins, minerals and vitamins, so it is ideal for a child's breakfast or afternoon snack. And, of course, he will become the highlight of the program in a fun company of your offspring's friends! And it doesn’t matter if it’s a birthday celebration or the kids just decide to wait out the rain at your place.
Milk (most importantly) Mammalian milk has a different composition due to the species characteristics of the organism for which it is intended. That is, cow's milk has a different composition in relation to goat, sheep, camel, and even more so to human milk. It is worth noting that in nature a newborn consumes milk for a certain period, after which he never returns to this type of nutrition. If we draw an analogy (since a person also belongs to the class of mammals), he also should not consume milk in adulthood. As you can see, even with a superficial, logical analysis, the scales tend to be that a person should not continue drinking milk after the mother has stopped breastfeeding him, but to make the information as objective as possible, let's analyze the pros and cons, a little deeper.
raw sign, since the main raw material for
The goods belonging to this group are milk.
Dairy products are divided into the following
subgroups:
- drinking milk and cream;
- dairy products;
- cow's butter (butter and ghee);
- cheeses (rennet and sour milk);
- canned milk (condensed) and
dry dairy products;
- ice cream.
Milk
Milk - natural,highly nutritious product
all the substances needed for
maintenance of life and development of the organism in
for a long time.
Milk is the secret
mammary gland of mammals.
Milk is synthesized from constituents
blood substances. For the formation of 1 liter of milk
540 liters must pass through the udder of a cow
blood. The chemical composition of milk
depends on species and breed
animals, seasons,
livestock feeding conditions and
other factors.
Milk according to its composition
is a complex
system consisting of
organic and inorganic
connections.
The chemical composition of milk
Milk sugar (lactose). Lactose in cow's milk is on averagecontains 4.7%. The sweetest milk is mare (up to 7% lactose).
An important indicator of the chemical composition of milk is dry
skimmed milk residue (SOMO), according to the content of which
judge the naturalness of milk.
protein substances. Milk protein is called casein. Casein
refers to complex proteins, in milk it is found in the form
calcium salt, which gives it its white color.
Milk fat (an average of 3.8%) is in the form of fat
balls coated with shells that prevent them from sticking together.
The chemical composition of milk
Minerals play an important role in the formation of newtissue cells, enzymes, vitamins, hormones, as well as in
mineral metabolism of the body. Content
minerals in milk up to 1%. Among mineral
salts contained in milk, a special place is occupied by salts
calcium and phosphorus.
Of the enzymes in milk, perixidase, reductase,
phosphatase, catalase, lactase, lipase.
Milk contains vitamins: fat-soluble (A, D, E, K)
and water-soluble (B1, B2, B3, B6, B12, PP, C, H-biotin), folic
acid.
The chemical composition of milk
Bactericidal substances - immune bodies exertdetrimental or inhibitory effect on microorganisms,
got into milk.
Hormones are regulators of complex biochemical
processes and carry out communication between separate bodies.
Dyes - carotene, chlorophyll, xanthophyll
pass into milk from the feed.
Water is the main part of milk, the amount of water determines
the physical state of the product, physico-chemical and
biochemical processes in it.
Technological scheme for the production of drinking milk
- Acceptance- Normalization
- Homogenization
- Heat treatment
- Bottling
- Capping
- Marking
- Storage
- Transportation
- Implementation Essence of pasteurization For durability
milk during storage
milk is in
partial destruction, sterilization is used,
in which they die
microorganisms
only micro-organisms
milk in heating
and bacterial spores.
740C for 15-20 s.
The composition of milk while sterilizing milk
carried out in autoclaves
does not change.
at a temperature of 1200C in
within 20 min.
Milk classification
All kinds of milk differ beforetotal by SOMO content, by food
additives and fillers, as well as
heat treatment method.
According to the technical regulations for
milk and dairy products and
current standards, currently
time adopted the following main
terms for milk
dairy products: Milk is a product of normal physiological secretion
mammary glands of farm animals, obtained from
one or more animals during lactation with one and
over milking, without any additions to this product or
extracting any substances from it;
Dairy products - products of milk processing,
including a dairy product, a dairy compound
product, milk-containing product, by-product
milk processing;
A dairy product is a food product that is made from
milk and (or) its components without the use of
non-dairy fat and protein and which may contain
functionally necessary for milk processing
Components; Dairy compound product is a food product,
made from milk and (or) dairy products
without or with the addition of by-products
processing of milk and non-dairy components, which
not added to replace the constituents of milk. In that
the finished product of the constituent parts of milk should be more than 50
%, in ice cream and sweet products of milk processing -
more than 40%;
Milk-containing product is a food product,
made from milk and (or) dairy products, and (or)
by-products of milk and non-dairy processing
components, including non-dairy fats and (or) proteins, with
mass fraction of milk solids in solids
finished product not less than 20%; Secondary dairy raw materials - a by-product of processing
milk, dairy product with partially lost
identification features or consumer
properties (including such products recalled within
their expiration dates, but corresponding to the requirements
food raw materials safety requirements),
intended for use after processing;
By-product of milk processing - obtained in
the process of production of milk processing products
related product;
Milk drink is a dairy product made from
concentrated or condensed milk or powdered
whole milk or skimmed milk powder and water.
Depending on the degree and type of processing, the following types of milk and dairy products are distinguished:
raw milk - milk that has not been subjected to thermalprocessing at a temperature of more than 40 ° C or processing, in
as a result of which its constituent parts change;
drinking milk - milk with a mass fraction of fat not more than 9
%, produced from raw milk and (or) dairy
products and subjected to heat treatment or other
processing in order to regulate its constituent parts (without
use of whole milk powder, skimmed milk powder
milk); whole milk - milk, the components of which are not
exposed through their regulation;
normalized milk - milk, mass fraction values
fat or protein, or SOMO of which are given in
compliance with the standards established in the regulatory or
technical documents;
reconstituted milk - milk drink,
made by adding drinking water to
concentrated, thickened or dry product
milk processing until the relevant
organoleptic and physico-chemical properties of the product,
not subjected to concentration, thickening or
drying.
The classification of milk according to the type of heat treatment provides for the following division:
baked milk - drinking milk subjected to thermalprocessing at a temperature of 85 to 99 ° C with an exposure of at least 3
h until specific organoleptic properties are achieved;
pasteurized, sterilized, UHT-treated milk -
drinking milk subjected to heat treatment for the purpose of
compliance with established requirements for microbiological
safety indicators;
thermized milk - milk that has undergone rehabilitation
at a temperature of 60-68 ° C with an exposure of up to 30 s. Such processing
carried out either at the beginning or at the end of the process
production of dairy products. Depending on the mass fraction of fat,
contained in milk, it is divided into:
- low fat
- low fat
- low fat
- classical,
- high-fat.
Types of milk
Natural - non-skimmed milk that does not containany impurities.
Normalized - milk, the fat content of which
brought to the norm of 2.5-3.2%.
Reconstituted - milk with a fat content of 2.5-3.2
% produced wholly or partly from dry
cow's milk, sweetened condensed milk, whole
and lean; from skimmed milk,
canned; from cream, butter and
ghee.
Types of milk
High-fat milk - milk brought tocream to a fat content of 6% and subjected to
homogenization.
Baked - milk, which is brought with cream to the content
fat 6%, subjected to homogenization and long
heat treatment at high temperature.
Protein - milk with a high content of dry
fat free substances.
Fortified - whole or low fat
pasteurized milk with added vitamin C.
Types of milk
Low-fat (skimmed) milk is obtained byseparation of whole milk.
Malted - milk produced from normalized
pasteurized milk with the addition of malt extract.
Sterilized bottled milk contains 8.2% fat; his
taste, smell and color are the same as baked milk.
Ionic milk is characterized by a reduced content
calcium.
Vitalakt-DM - baby milk, which, according to the chemical
composition close to breast milk. Milk can be classified according to characteristics
milk obtained from various animals:
Sheep milk - white with a yellowish tint viscous
liquid with a characteristic odor and sweetish
smack. Compared to cow's, it is more than
1.5 times richer in fat (5.4-8.5%) and protein,
Goat milk by chemical composition and some
properties similar to cow. Contains more protein
fat and calcium, but little carotene and less
heat-resistant due to the high content
calcium. Mare's milk is called albumin -
the ratio of casein to albumin in it is 1:1. It
is white with bluish
a touch of liquid sweet taste; is different
from cow high content
lactose, less fat, salts and
proteins.
Reindeer milk is characterized by a special
density and exceptional food
value. Thickness resembles cream.
Cream
Differ from milk in increasedmilk fat content. They receive
by separating milk.
Cream is used as raw material
in the manufacture of sour cream and butter
oils, as well as an independent
food product.
Pasteurized cream produced
(10, 20 and 35%), sterilized (10 and 20%),
with sugar and flavorings.
Evaluation of the quality of milk and cream
The quality of milk and cream is evaluated by organoleptic,physicochemical and bacteriological indicators.
Organoleptic indicators include:
The consistency of milk and cream should be homogeneous, without
sediment, for cream - without stray lumps of fat and flakes
squirrel.
Color - white with slightly yellowish or cream
tint (low-fat milk may have a slightly bluish
shade).
Taste and smell - clean, without foreign tastes and
odors. The main physical and chemical indicators of milk quality and
cream are the mass fraction of fat (in%, not less), acidity (in
degrees Turner, no more), the absence of phosphatase (in
pasteurized milk and cream), for milk - density
(g/cm3, not less), degree of purity.
Bacteriological indicators - total
microorganisms in 1 ml of milk (cream) and the titer of bacteria of the group
Escherichia coli (BGKP).
The safety indicators of milk and cream include the content
toxic elements (lead, cadmium, copper, zinc, mercury,
arsenic), antibiotics, hormones, pesticides,
radionuclides, as well as microbiological (sanitary and hygienic) indicators.
Terms and conditions of storage
The temperature of milk and cream at the outlet from the enterpriseshould be no more than 8°С (pasteurized) and 20°С
(sterilized).
Pasteurized milk and cream are stored at
not higher than 8°C within 36 hours from the end
technological process.
Sterilized milk is stored at a temperature not exceeding
20°C - from 10 days to 6 months depending on the type
packaging, sterilization mode and storage temperature,
sterilized cream at the same temperature - no more
30 days.
Dairy products
Fermented milk groupsproducts:
- sour milk drinks
- sour cream
- cottage cheese and curd products
Sour-milk according to the nature of fermentation is divided into groups
The first group includesproducts received in
result of lactic acid
fermentation - ryazhenka,
curdled milk, acidophilic
milk, cottage cheese, sour cream, yogurt
etc. These products
characterized
sour milk taste
dense and homogeneous
clot of gas bubbles.
To the second group
include products from
mixed fermentation
(lactic and
alcohol) - koumiss,
kefir, etc. They
characterized
sour milk taste
but sharper
illuminating. Dairy products have a large dietary and
medicinal value. Contain more biologically valuable
substances are water-soluble vitamins. They include
lactic acid and antibiotics.
Lactic acid and lactic acid bacteria
products that can take root in the intestines, suppress
putrefactive microflora.
Aromatic substances, acids and alcohol contained in
fermented milk products, stimulate appetite, stimulate
secretion of gastric juice, improve metabolism.
Dairy products are easily digested in the gastrointestinal tract and quickly absorbed by the human body.
Sour milk drinks
For productionliquid fermented milk
drinks use
whole or
lean cow
milk, cream, buttermilk,
whey, yeast and
fillers. Manufacturing technology
fermented milk drinks:
- preparation of raw materials (milk or cream)
- normalize it by fat
- heat treatment
- homogenization
- cooling down to temperature
fermentation
- fermentation process
- ripening and cooling
Assortment of dairy drinks
Buttermilk is different from othersfermented milk drinks dense,
undisturbed clot without gas bubbles.
Depending on the technology
and composition of bacterial starter cultures
produce yogurt:
Ordinary, Mechnikovskaya, Southern,
Puff, Citrus.
Varenets is made from sterilized
and baked milk, fermented with pure
cultures of thermophilic lactic acid
streptococci, with or without
adding bulgarian sticks. Ryazhenka is prepared from
normalized melted
milk fermented with pure
cultures of lactic acid
streptococci with the addition of or
without adding bulgarian sticks.
acidophilus drinks
have the greatest
preventive and curative
properties. Range:
acidophilus milk and
acidophilus. Yogurt is a special kind
curdled milk cooked on
thermophilic lactic acid
streptococcus and bacillus bulgaricus
at a temperature of 40-450C.
In the production of yoghurts
food flavorings are used
products, fragrances,
consistency stabilizers and
natural fruit supplements. Yogurt depending on the mass fraction
fat is divided into:
- non-fat milk (not more than 0.1%):
- low-fat milk (from 0.3
up to 2.5%);
- dairy bold (from 1.2 to 4.5%);
- milky cream (from 4.7 to 7%);
- creamy milk (from 4.5 to 9.5%);
- creamy (not less than 10%). Kefir is a product
lactic acid and alcohol
fermentation produced from
normalized or
low fat
pasteurized milk
by fermentation
kefir fungi or a mixture
them with pure cultures
lactic streptococci,
sticks and yeast. Kumis is made from mare's milk.
Kumis is easily absorbed by the body and has
valuable dietary and medicinal properties.
Depending on the type of raw material, koumiss is produced
natural - from unpasteurized mare
milk 1% fat and koumiss from cow's milk
1.5% fat.
By ripening time from the moment of fermentation
koumiss is divided into weak (one-day,
containing 0.6% alcohol); medium (two days -
1.1% alcohol) and strong (three-day - 1.6% alcohol).
Storage of fermented milk drinks
temperature 4-80C - the implementation period is notmore than 36 hours
natural kefir - 4-80C - no more than 48 hours
koumiss from cow's milk - 4-80С - not
more than 72h
yogurt - (4±2) 0С - no more than 30 days
Sour cream
- fermented milk product,produced by
ripening
normalized
pasteurized cream
pure cultures
lactic acid
streptococci with
subsequent maturation
the resulting clot.
Technological scheme for the production of sour cream
- acceptance and separation of milk- cream normalization
- pasteurization
- homogenization
- cooling
- fermentation and fermentation
cream
- packaging
- cooling and ripening
sour cream
- storage and transportation According to the fat content, sour cream is divided into types:
- increased fat content - 36%;
- ordinary - 30%;
- canteen - 25, 20, 15%;
- dietary - 10%.
The quality of sour cream is evaluated by organoleptic
(appearance and texture, taste and smell, color) and physicochemical (mass fraction of fat, solids,
acidity) indicators.
Sour cream is stored at a temperature from 0 to 60C.
Shelf life of sour cream 15, 20 and 25% fat at
temperature from 0 to 60C no more than 72 hours, 10% fat content - no
more than 48 hours from the date of manufacture.
Cottage cheese and curd products
Cottage cheese is made from wholenormalized or
fat-free pasteurized
milk by fermentation
sourdough prepared on
pure cultures of lactic acid
bacteria with or without
adding rennet and
separating some of the whey from
clot.
There are two ways to produce cottage cheese:
- acidicproduce lean
cottage cheese.
- acid rennet
produce cottage cheese
bold and bold.
According to the fat content, cottage cheese is divided into:
bold (18%), bold (9%), non-greasy,
peasant (5%), canteen (2%), children's (15%),
soft dietary fat content 5.5; eleven; 12%,
lean and fruity. Curd products
made from cottage cheese
made from
pasteurized milk with
adding flavor and
aromatic fillers.
These products include
cheese and curd masses,
cakes, creams and pastes; products
cottage cheese.
Storage of curd products and cottage cheese
Store cottage cheese, curd products, cakescottage cheese, semi-finished products
temperature 4-80C. shelf life (no more)
respectively 36, 36, 24, 36 hours.
Frozen dumplings are stored at
temperature not higher than -100C, shelf life -
15 days;
Frozen cottage cheese - -180С, term
storage from 4 to 6 months.
Milk canned food
- products,made from
natural milk and
food fillers,
which as a result
special processing and
packaging may long
time to save your
consumer properties.
Depending on the source of raw materials and the method of preservation, canned milk products are divided into
Condensed milkcanned food
- whole milk condensed with
sugar
- condensed cream with sugar
- cocoa with condensed milk
and sugar
- coffee with condensed
cream and sugar
Dry dairy products
- whole milk powder
- dry milk
fat-free
- dry cream
- dairy products
dry Store condensed milk canned food at a temperature of 0 to
100С and relative air humidity not higher than 75% from 10 to
12 months
Dry dairy products are stored at temperatures from 1 to 100C
and relative air humidity not higher than 75% for 8
months from the day of production.
Ice cream
sweet refreshing product thatobtained by beating and
freezing milk or fruit mixtures with sugar and
stabilizers, and for some species
add flavor and aroma
fillers.
Ice cream has a high nutritional
and biological value.
Ice cream, depending on the composition of the raw materials used, is divided into groups:
- milk based- on a fruit and berry basis
- based on sugar
- on dairy and fruit and berry
basis
- milk-containing
- made without milling Depending on the normalized mass fraction of fat
ice cream is divided into low-fat, low-fat,
classic, fat and high fat.
Ice cream depending on the flavorings used
and fillers are divided into chocolate, creme brulee,
nut, fruit, with jam, with soft caramel, etc.
Depending on temperature and consistency, ice cream
subdivided into soft and hardened;
depending on the method of manufacture - on a single layer,
multi-layered, glazed, decorated, products from
ice cream;
depending on the weight and type of packaging - by weight and
packaged. The quality of ice cream is evaluated
by organoleptic (structure,
texture, color, appearance)
and physicochemical (mass
proportion of fat, sucrose, dry
substances, acidity)
indicators.
Store ice cream in
refrigerators chambers at
temperature -300C. best before date
from 2 to 4 months
Loading...