Milk- a valuable food product. The importance of milk in the nutrition of children, the sick and the elderly is especially great. The high nutritional properties of milk are due to the fact that it contains easily digestible complete proteins (3.3%), fats (3.2%), milk sugar (4.5%), vitamins A, D, C, B, mineral salts ( calcium, phosphorus, potassium, etc.).
Benign milk has a white color with a slightly yellowish tint. A reddish color indicates an admixture of blood (in case of udder disease) or infection with bacteria not characteristic of milk, and may also be associated with feeding animals with beets. A bluish tint indicates dilution of milk with water or skimming of cream. Milk easily perceives odors, so it should be stored separately from odorous substances.
The taste of fresh milk is sweetish. When sour, a sour taste is felt. When wormwood, mustard or some medicinal substances get into the feed of livestock, milk may have a bitter or salty taste. The consistency of milk should be moderately thick, but not watery or slimy.
According to GOST 352-41, milk intended for sale must be natural and obtained from healthy cows; it must contain at least 3.2% fat, have an acidity of no more than 21° for bottled and no more than 22° for flask, no less than 8% dry fat-free matter. Milk should not have foreign odors and tastes,
Due to the influence of ambient temperature on the quantitative and qualitative composition of the microflora of milk, according to the established sanitary rules, milk after receiving it must be cooled so that when it is delivered to the collection point, it has a temperature not higher than 10 °. Flask and bottled milk is stored in the container in which it was received at a temperature of 0 to 8 °.
lactic acid products. These include curdled milk, kefir, cottage cheese, sour cream, etc.
Curdled milk should be white or slightly yellowish; smell and taste of sour milk, without foreign taste; the consistency is homogeneous, without swelling of the separated whey.
Kefir is usually milky white or slightly yellowish in color; smell and taste sour-milk, refreshing; texture is smooth and soft. Kefir should not contain curd flakes and whey released in large quantities. Slight gas formation due to normal lactic acid microflora is allowed. One-day kefir acts laxatively, three-day - strengthens.
Cottage cheese should have a milky-white color, a sour-milk taste and smell, a homogeneous, tender, non-flowing and non-grainy texture. There should be no foreign impurities in the curd.
Sour cream has a white or slightly yellow color, a delicate, sour-milk smell and taste, a thick, uniform texture. There should be no grains in sour cream.
Eggs- tasty, nutritious product. They contain valuable protein (12%), fat (11.4%), carbohydrates (0.49%), vitamins (A, D, B1, B2, PP), mineral salts.
The quality of the eggs is determined organoleptically and by ovoscoping (transillumination). There are no spots on fresh eggs during candling, and spoiled ones do not let light through or have spots.
Dietary fats. Butter contains up to 85% milk fat and about 12-13% water. It is a good dietary product. Assimilated by 95-98%. It contains a lot of vitamins A and D. When stored in the light, in heat, it goes rancid and “salted”.
Vegetable oils are a valuable high-calorie product (100 g - 900 cal). Indispensable in nutrition due to the content of vitamin E, unsaturated fatty acids and phosphatides. Recommended for the elderly and patients with atherosclerosis (20-30 g per day).
determines the extent to which a particular product raises blood sugar levels and determines the insulin response of the pancreas. The lower the glycemic index, the more often you should eat such foods. The higher the glycemic index, the less often these foods are included in your diet.
Short glycemic index: 10-35.
Average glycemic index 35-50.
High glycemic index: over 50.
Overall score
This is an indicator based on a combination of the following factors: calories, glycemic index, content of proteins, fats and carbohydrates. Each product is rated on a scale from 0 to 10 and determines how much a particular product is recommended to be consumed during a weight loss program. The overall rating is not related to the "absolute benefit" of a particular product, but only indicates how much the product helps or hinders. The higher the overall score, the more often it is recommended to consume such products; the lower, the less often.
There are many interesting and sometimes strange facts about dairy products. For example, ice cream, the fatter, the healthier and has a lower glycemic index. Or the fact that whey prevents weight loss. But, this is a topic for a separate post. In the meantime, just a table of the nutritional value of these products for us.
| Product name | food | value | (per 100 gr.) | Overall score | ||
|---|---|---|---|---|---|---|
| GI | kcal | Squirrels | Fats | Carbohydrates | ||
| Kefir low fat | 10 | 28 | 3 | 0,1 | 3,8 | 10 |
| Low-fat cottage cheese | 10 | 110 | 22 | 0,6 | 3,3 | 10 |
| goat milk | 10 | 67 | 3 | 4,3 | 3,5 | 10 |
| Sour cream 10% fat | 15 | 119 | 2,7 | 10 | 5 | 10 |
| Butter | 15 | 748 | 0,5 | 82,5 | 0,8 | 5 |
| curdled milk | 20 | 59 | 2,9 | 3,2 | 4,1 | 10 |
| Kefir 2.5% fat | 25 | 50 | 2,9 | 2,5 | 4 | 10 |
| Natural milk | 25 | 62 | 3,2 | 4 | 6 | 9 |
| Sour cream 20% fat | 25 | 206 | 2,5 | 20 | 3,4 | 8 |
| Curd 20% fat | 30 | 236 | 15 | 18 | 3 | 8 |
| Sour cream 30% fat | 30 | 293 | 2,3 | 30 | 3,1 | 8 |
| Milk serum | 35 | 18,5 | 0,8 | 0,2 | 3,5 | 7 |
| Skimmed milk | 35 | 33 | 3,5 | 0,2 | 5,1 | 6 |
| soy milk | 35 | 38 | 2,8 | 1,6 | 1,8 | 7 |
| Yoghurt natural | 35 | 68 | 5 | 3,2 | 3,5 | 10 |
| chocolate milk | 40 | 89 | 3,2 | 3,2 | 12 | 5 |
| fruit yogurt | 52 | 105 | 3,7 | 2 | 9 | 7 |
| Drinking sweet yogurt | 60 | 72 | 2,9 | 1 | 12,9 | 4 |
| Cottage cheese pancakes | 70 | 200 | 18 | 1,9 | 11 | 4 |
| boiled eggs | - | 158 | 12,8 | 11,6 | 0,5 | 10 |
| ostrich eggs | - | 120 | 15,2 | 31 | 0 | 10 |
| Egg | - | 157 | 12,5 | 11,7 | 0,3 | 10 |
| Quail eggs | - | 168 | 11,9 | 13,1 | 0,6 | 10 |
| Egg white | - | 44 | 11,1 | 0 | 0 | 10 |
| Egg yolk | - | 358 | 16,2 | 30,9 | 1,8 | 9 |
| Cream 10% fat | 56 | 119 | 2,7 | 10 | 4,5 | 8 |
| Cream 20% fat | 45 | 207 | 2,5 | 20 | 4 | 9 |
| Cream 35% fat | 35 | 337 | 2,2 | 35 | 3,2 | 10 |
| Powdered milk | 45 | 469 | 24 | 25 | 39 | 1 |
| Ice cream ice cream (15% fat and 15% sugar) | 48 | 230 | 3,7 | 15 | 19,5 | 7 |
| Cream ice cream (from 8% to 10% fat and 15% sazar) | 56 | 180 | 3,5 | 10 | 21 | 6 |
| Milk ice cream (no more than 6% fat and 20% sugar) | 63 | 126 | 3,2 | 3,5 | 25 | 5 |
| Sweet fruit ice cream | 70 | 150 | 1,8 | 1,9 | 10 | 4 |
| popsicle ice cream | 70 | 270 | 3,5 | 20 | 20 | 4 |
| Mayonnaise homemade | 60 | 568 | 5,3 | 59 | 4,5 | 5 |
| Condensed milk | 80 | 382 | 8 | 19 | 37 | 2 |
| Butter spread | - | 465 | 0,1 | 53 | 0,1 | - |
| Ghee butter | - | 892 | 0,2 | 99 | 0 | 2 |
| ricotta cheese | - | 174 | 11,3 | 13 | 3,1 | 9 |
| Brynza cheese, salty cheeses | - | 260 | 18 | 20 | 0 | 9 |
| Chees Feta | - | 264 | 14,2 | 21,3 | 4,1 | 9 |
| Goat cheese | - | 290 | 21,3 | 21,7 | 0,7 | 9 |
| Curd cheese | - | 317 | 7 | 31 | 2,5 | 8 |
| Philadelphia cheese | - | 342 | 5,9 | 34,2 | 4,1 | 8 |
| Maasdam cheese | - | 350 | 23 | 26 | 0 | 8 |
| Gouda cheese | - | 356 | 25 | 27,4 | 2,2 | 8 |
| Blue cheese with mold | - | 363 | 17,6 | 31 | 1,8 | 8 |
| Russian cheese | - | 364 | 23,2 | 29,5 | 0 | 7 |
| Smoked cheese | - | 380 | 23,5 | 30,8 | 0 | 7 |
| parmesan cheese | - | 392 | 35,7 | 25,8 | 3,2 | 7 |
| Mascarpone cheese | - | 412 | 4,8 | 44,5 | 4,8 | 6 |
| Processed cheese | 50 | 300 | 20,5 | 23 | 2,5 | 5 |
The diet of any family certainly includes products of animal origin.
First, because they are delicious.
Secondly, they contain substances useful to the human body that are not found in plant products.
Since the human body is unable to produce these substances on its own, dairy products must be included in the diet.
Let's verify this first on the example of an integral milk.
Useful properties of milk
As a dietary food product, cottage cheese is used in the treatment of:
- obesity;
- diseases of the liver, heart;
- in the fight against hypertension and atherosclerosis.
Food items such as milk, cheese, cottage cheese, eggs, donated by nature, contain complete proteins. They supply the human body with essential amino acids. This is their advantage over plant products and invaluable benefits.
Cheese is one of the healthiest foods ever invented by mankind.
This article will focus on what determines the beneficial properties of cheese, what valuable substances it contains.
In addition, to whom it is useful, and under what features it can harm.
At the end of the article are useful tips and recommendations for choosing cheese in the store.
It also provides tips for proper storage of the product at home.
Loading...