Nutrients in milk and dairy products. Physiological value of dairy products

Yes, a cow is also meat; but first of all it is milk. An amazing and priceless work of nature. Hippocrates rightly said: Milk is an almost perfect food product. And academician I.P. Pavlov wrote this: “Among the varieties of human food, milk is in an exceptional position - food prepared by nature itself.”

Depends on the content of fat, protein, milk sugar, vitamins, enzymes and other nutrients. AT cow's milk contains (as a percentage) - dry matter - 12.5; fat - 3.8; total protein - 3.3; milk sugar - 4.7; mineral salts - 0.8. For comparison: the composition of women's milk, respectively - 13.0; 3.5; 1.1; 7.5; 0.9.

In total, milk contains about 200 different components. Very detailed about the composition of milk wrote the USSR State Prize laureate writer V. Chivilikhin: “... When we drink a glass of milk, we know for sure only that it is tasty and nutritious, and we don’t think at all about its other subtle properties, or, moreover, about the composition of this wonderful and valuable food product. It is well known that there is fat in milk, but few people know that it consists of many different acids - butyric, lauric, meristic, palmitic, caproic, caprylic, capric.

milk producers fat is usually pursued, and its percentage is the main characteristic of the product. Meanwhile, the most important and most useful part of milk is a combination of casein, albumin and globulin proteins, which are a breathtakingly complex combination of substances, even an incomplete enumeration of which can make your head ache: leucine, proline, valine, lysine, tyrosine, arginine, histidine, tryptophan, alanine, serine, glycine, methionine, cystine, threonine, isoleucine, hydroxyproline, phenylalanine, glutamine, aspartic, dodecanoaline, hydroxyglutamine and other amino acids that make milk proteins the main nutritional value of the product. And the secret lies in the order of connection of all these different and complex substances, the slightest violation of which gives completely different proteins with different properties, or nothing gives protein.

One of the greatest secrets of life lies in the molecular protein cipher, and it is not for nothing that scientists around the world have been struggling for many decades, and so far unsuccessfully, to create a full-fledged artificial protein. Of course, ordinary milk consumer I do not have to know all these chemical wisdom, I want to give him only a general idea of ​​​​the extraordinary complexity of such a familiar food product.

The composition of this white oily liquid includes, in addition to the above, enzymes - diastase, lipase, phosphatase, proteinase, peroclidase, reductase, catalase, mineral salts, including cations: potassium, sodium, calcium, magnesium, zinc, aluminum, copper, iron , manganese, iodine, silica, fluorine, anions, phosphates, chlorides, sulfates, nitrates, carbonates; traces of nitrogenous substances - creatine and creatinine, xanthine and hypoxanthine, choline, trimethimine, methylguamidine, urea, theocic and uric acid, vitamins, salts in a colloidal suspension, gases - dissolved oxygen, nitrogen, and carbon dioxide, occupying cow's udder tenth of the volume of milk...” Milk contains lactose, or milk sugar.

Lactose is one of the main parts of the "juice of life". It is involved in the nutrition of the brain, the development and growth of the human central nervous system.

Milk It is an ideal food for infants, baby animals. Milk is necessary for a person at any age. “Milk and cheese,” writes American scientist Isaac Asimov, “are the main source of calcium ions in our diet. That is why children need milk so much, they grow bones, and calcium ions are their most important component. Even adults cannot do without calcium.

The Swedish scientist Nils Gustavson jokingly exclaimed: “If you drink daily for 1200 months one liter of milk per day, consider that you are provided with 100 years of life!” By the way, centenarians confirm this.

Milk is used to make butter, sour cream, curdled milk, kefir, acidophilus, fermented baked milk and other fermented milk products that are very useful for humans. In particular, they regulate the work of the intestines, suppress the vital activity of putrefactive microbes. On this principle, the theory of I. I. Mechnikov was developed - life extension with the help of curdled milk. In India, they still say: "Drink sour milk and you will live long." The biological value of milk protein is extremely high. It has a complete set of essential amino acids, and in the human body these acids are not formed by themselves.

By the number of essential amino acids, milk surpasses all other food products. daily requirement of a person in essential amino acids and their content in milk Consuming 0.5 kg of milk per day, a person receives total energy by 13% (at a rate of 2500-3000 kcal), protein by 27%, calcium by 75%, phosphorus by 66% , potassium - by 33%, vitamins A and B2 - by 50%.

It must be indicated that in cow's milk the ratio of protein and total energy is in a favorable ratio for humans. And further. The biological value of milk protein far exceeds the value of protein in other livestock products. The main nutrients of milk - fat, protein and sugar - are almost completely absorbed by the human body, respectively by 95, 96 and 98%. For information: over 70 years of life, a person consumes on average more than 2.5 tons of proteins and about 2 tons of fats. A person basically satisfies the need for fat, but as for protein, the need for it is satisfied only by 70%.

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Everyone knows the high biological value food product such as milk. Especially useful milk for children.

Milk is among the food champions in terms of the content of complete proteins, fats, phosphatides, mineral salts and fat-soluble vitamins, and in total about a hundred substances were found in milk, which are very important from a biological point of view.

The chemical composition of milk

In figures, the chemical composition of milk, depending on the breed, feed, season, age of cows, lactation period and product processing technology, may look something like this:

• water 87.8%,
• fat 3.4%,
• proteins 3.5%,
• milk sugar 4.6%,
• mineral salts 0.75%.

It is important that milk proteins are an easy product for digestive enzymes, and the uniqueness casein is the ability to form glycopolymacropeptide during digestion, which increases the digestibility of other food ingredients.

The chemical composition of milk In addition to casein, it contains complete proteins globulin and albumin containing all the amino acids that are necessary for the body. Casein in milk is associated with calcium, and when milk souring, calcium undergoes splitting and casein coagulates and precipitates.

When milk is defended, the smallest fat globules in it float up, forming a layer of delicious and the healthiest cream. The low (28-36 0 C) melting point of this product, as well as its high dispersity, makes almost complete digestibility of milk fat possible.

Nutritional value of milk

Milk carbohydrates, this is milk sugar - lactose, it is not as sweet as vegetable sugar, but it is not inferior to it in any way. nutritional value. When boiled, milk sugar caramelizes, why milk acquires a brownish color and a special aroma and taste. Under the influence of lactic acid bacteria, milk sugar becomes lactic acid, and casein curdles. As a result, curdled milk, sour cream, kefir, cottage cheese are obtained - such tasty, nutritious and healthy products. Milk contains calcium, phosphorus, potassium, iron, sodium and sulfur, and in an easily digestible form, and this is very important for baby food when the main product in the children's menu is milk. Milk also contains trace elements copper, zinc, fluorine, iodine, manganese. Because of its chemical composition, milk has important nutritional value for the human body.

The main vitamin richness and nutritional value of milk is vitamins A and D, but besides them there are ascorbic acid, riboflavin, thiamine and nicotinic acid.

Milk enzymes

In addition, milk also contains a number of enzymes, of which it should be distinguished:

• peroxidase,
• amylase,
• phosphatase
• reductase,
• catalase
• lipase.

According to GOST 13277-67 fresh quality milk must be a homogeneous liquid product, white color with a slightly yellowish tinge pleasant taste and smell. Apart from possible deviations in the quality of this product, caused by unacceptable changes in the composition, for example, the presence of various harmful microorganisms, its color and smell can largely depend on the feed and storage conditions.

The benefits and harms of fresh milk

A foreign smell can occur in milk when it is stored next to substances that are characterized by a pungent smell - fish, tobacco, oil products, in rotten wooden cellars.

Freshly milked milk is far from a sterile product, since there is always a certain amount of microbes in the cavity of the mammary glands of the udder. These are mainly micrococci, but there are also lactic acid bacteria.

Moreover, milk is culture medium for microorganisms that enter it during the milking process and later. In milk, these microorganisms multiply rapidly.

Along with such microflora, pathogenic microorganisms, such as causative agents of intestinal infections, can also be found in milk.

Therefore, according to existing sanitary rules milk is allowed for use only after neutralization.

Basically, for this, the pasteurization method is used at a temperature of 70 0 C for half an hour, or heating at least 90 0 C for a few seconds.

1. NUTRITIONAL VALUE, COMPOSITION AND PROPERTIES OF BOvine

MILK

State standard “Natural raw cow's milk. Specifications»: GOST R.

Cow's milk is characterized by high nutritional value, which is due to the optimal content of proteins, fats, carbohydrates, mineral salts and vitamins in it, and the ratio and form in which the components are present in milk contribute to their good digestibility and assimilation. Currently, over 200 different components are known in milk. The main components include water, protein, fat, lactose and minerals. Milk also contains vitamins, enzymes, hormones, etc. Foreign substances may contain antibiotics, pesticides, detergents, toxic elements, radionuclides, aflatoxins, etc.

The chemical composition of milk, the degree of dispersion of its constituent parts determine the chemical and physical properties milk. The most important properties for milk processing processes are given in Table. one.

Table 1. Chemical and physical properties of cow's milk

Index	Mean	Oscillation interval
Titratable acidity, °T
pH value"
Oxidation-reduction potential, mV
Density", kg/m3
Viscosity, Pa s		(1,1...2,5)-10-3
Freezing point, °С
Specific electrical conductivity, S/m
Heat capacity", J / (kg x K)
Thermal conductivity, W/(m x K)

Milk and dairy products are characterized by an energy value that complements the nutritional value of the product. It can be calculated using the following formula:

E \u003d (37.7F + 16.7B + 15.9L) x 10,

where E - energy value, kJ; F, B, L - respectively mass fraction content of fat, protein and lactose in the raw material or product, %; 37.7, 16.7 and 15.9 are coefficients.

1.1. Water and milk solids

As can be seen from the data in Table. 2, the main specific gravity in milk is water (moisture); the remaining components that make up the dry matter account for 10 ... 13% (with the exception of sheep and buffalo milk). Most of the moisture in milk (up to 85%) is in a free state and can pose a threat to the safety of dairy products, but it is relatively easy to remove during thickening and drying.

The average mass fraction of dry matter in cow's milk is 12.5%, but it can fluctuate during lactation, as well as depending on the age of the animals, feeding rations and other factors. The dry matter includes fat, protein, milk sugar, minerals, vitamins, enzymes, etc. By subtracting the mass fraction of fat from the mass fraction of dry matter, a dry skimmed milk residue (SOMO) is obtained, the content of which should be equal to 8% or higher. There are various formulas for calculating dry matter. Farrington formula:

Coll" href="/text/category/koll/" rel="bookmark">colloidal particles with a size of 50...300 nm and is characterized by high thermal stability.

Whey proteins presented B-lactoglobulin (0.4%), BUT-lactalbumin (0.1%), as well as immunoglobulins and serum albumin, totaling about 0.1%. Milk globulins and albumins are in a colloid-dispersed state, have a particle size of 15 ... 50 nm and above, do not coagulate under the action of rennet, are thermolabile proteins (when milk is heated, they partially precipitate and form a “milk stone” together with salts).

The biological value of whey proteins is higher than casein, so they are widely used in the production of children's and dietary products(albumin curd, various pastes and etc). The yield of products during the production of cottage cheese depends on the content of proteins in the harvested milk, rennet cheese, casein and milk protein concentrates.

1.4. Carbohydrates

In milk, carbohydrates are mainly represented by lactose - a carbohydrate characteristic only for milk, as well as glucose and galactose. Lactose is a disaccharide found in milk as a molecular dispersion. Lactose is present in almost all dairy products, participates in the formation of their properties, determines the nutritional and energy value of milk. In the human body under the action of lactase and microorganisms gastrointestinal tract lactose is fermented to lactic acid, creating an environment that prevents the development of putrefactive microorganisms. In milk, its average mass fraction is 4.7% (fluctuations from 4.5 to 5.3%). Milk sugar is a carbohydrate necessary for the nutrition of newborns in the first days of life; it is needed for normal metabolism, the work of the heart, kidneys and liver. The calorie content of 1 g of lactose is 3.8 kcal (15.909 kJ). In its pure form, milk sugar is a white crystalline powder. The enterprises produce raw and refined milk sugar, which are used to produce lactulose and in the pharmaceutical industry. Lactose is a source of carbon for lactic acid bacteria, which ferment it under the action of enzymes - the production of fermented milk products, cheese, and sour cream butter is based on this property.

1.5. Minerals

Milk serves as a constant source of mineral substances entering the body, the most important of which are macronutrients - calcium, phosphorus, potassium, sodium and magnesium. More than half of all minerals are calcium and phosphorus salts. Calcium in milk is in a soluble state, and a significant part of it is associated with casein in the form of caseinate-calcium phosphate complex (CCPC), which makes it almost completely digestible. Phosphorus is part of the protein of all cells of the body, is a component of the nervous tissue and brain cells. Microelements of milk (iron, copper, iodine, manganese, zinc, cobalt, etc.) have great importance for normal metabolism in the body, the synthesis of vitamins, enzymes, hormones. Currently, the production of dairy products enriched with calcium, iron and iodine has begun.

1.6. vitamins

Milk contains all vital vitamins. Vitamins are divided into two groups: fat-soluble (A, D, E, K) and water-soluble (C, group B, biotin, etc.). There are functional differences between these groups of vitamins. So, fat-soluble vitamins are involved in redox reactions, calcium and phosphorus transport, have antioxidant properties; water-soluble vitamin complexes are part of enzymes, including milk enzymes. Many vitamins are highly sensitive to high temperatures, light, acids, bases, and oxygen. Given the great importance of vitamins for the life of the body, the industry has established production various products enriched with vitamins.

1.7. Enzymes and hormones

Milk contains a large number of enzymes various origins. There are enzymes of native and bacterial origin. Depending on the specific action on various substrates, enzymes are divided into redox enzymes, transferases, hydrolases, cleavage enzymes, etc. For the dairy industry, milk enzymes belonging to the groups of oxidoreductases and hydrolases are important. Thus, oxidoreductases play an extremely important role in many technological processes in cheese making, in the production of fermented milk products, etc. The amount of certain enzymes, such as catalase, is a valuable indicator of the quality of milk. The concentration of lactoperoxidase determines the antibacterial activity of milk, and the results of peroxidase (and phosphatase) tests give an idea of ​​the efficiency of milk pasteurization.

Lipase, related to hydrolases, is formed in the animal body (native) and enters the mammary gland with blood, and then into milk. Bacterial lipase is produced by extraneous microflora - molds, micrococci, pseudomonads that enter milk. Lipase can be adsorbed on the surface of fat globules. Upon hydrolysis, it cleaves the ester bonds in triacylglycerols, resulting in the formation of fatty acids and glycerol.

Glycerides of low molecular weight acids are primarily affected by lipase. It can cause pronounced defects in the taste and smell of milk and dairy products. The maximum effect of lipase (native) is manifested at pH 8.8 and a temperature of 37 ° C, bacterial - at pH 7. B fresh milk milk fat is usually not spontaneously affected by lipase. However, with strong mixing of milk with the formation of foam, with homogenization, pumping it with pumps, a rapid change in temperature, lipase is activated and causes lipolysis. Native lipase is inactivated at low temperatures (65...75°C), while bacterial lipase is completely destroyed at temperatures above 80°C.

Another hydrolase - phosphatase enters the milk from the secretory cells of the udder, and is also produced by some milk bacteria. It catalyzes the hydrolysis of phosphate esters. Milk contains sour and more- alkaline phosphatase. Hydrolases also include proteases, lysozyme, and some other enzymes. native protease- plasmin passes into milk from blood serum, bacterial proteases are produced by foreign microflora. Plasmin shows specificity in relation to casein fractions - it is most sensitive to it. AT-casein. As a result of his actions, Y-caseins, while the yield of cottage cheese and cheese is reduced ( Y- we “lose” casein with whey) and bitter peptides can form. Lysozyme has antibacterial properties - destroys the cell walls of staphylococci and other pathogens of mastitis in cows. Milk hormones include prolactin, oxytocin, somatotropin, sex hormones, thyroxine, etc.

1.8. Toxic substances in milk

Toxic contaminants of milk and dairy products include pesticides, antibiotics, hormones, mycotoxins, heavy metals, etc. The source of pesticides is the use of poisons of chemical and biological origin in agricultural production to protect crop plants from weeds (herbicides), insects (insecticides), diseases (fungicides). Pesticides are also used in the special preventive treatment of animals from blood-sucking insects and certain types of diseases. The reason for the entry of antibiotics into milk may be non-compliance with the terms during which it is forbidden to use the milk of cows that have been treated for any diseases. In addition, sometimes in order to prevent milk from souring, it is falsified with antibiotics. Hormonal preparations can be found in milk only when they are specifically used (for example, to increase the weight of animals), which in dairy production unacceptable. The source of mycotoxins in milk is poor-quality feed and feed mixtures. In milk, the content of aflacotoxin M1 is normalized. A special group of toxic substances are heavy metals and arsenic (radionuclides - cesium-137, strontium-90 are also normalized). Sources of their entry into milk can be feed, drinking water for animals, air, as well as water used to reconstitute dry milk products.

*lead, cadmium, mercury, arsenic - which are highly toxic elements;

*Tin and chromium are polluting products when stored in tin and chrome containers. For these elements, the maximum acceptable levels their content in milk and dairy products, as well as standardized methods for their determination in food products, including dairy products.

1.9. Microflora of raw milk

Microorganisms get into milk directly from the udder or the external environment, from air, water, from the hands of attendants, from dishes, animal skin, etc. At any stage of production, processing, transportation and storage of milk, microorganisms can get into it. Bacteria, yeasts and molds have been found in milk. Milk containing only the microflora that came into it from the udder of a healthy cow is conditionally called aseptic. In 1 cm3 of such milk, there are from several hundred to several thousand microorganisms.

bacteria.

In milk, lactic acid, coliform, butyric, propionic and putrefactive bacteria are commonly found. Group lactic acid bacteria includes rods and cocci, which can form chains of various lengths. Lactic acid bacteria do not form spores, they are facultative anaerobes. Most of them die when heated to 70°C. Lactic acid bacteria use lactose as a source of carbon, fermenting it to lactic acid, and also acetic acid, carbon dioxide, ethanol. Many of them are used in the production of dairy products. coliform bacteria(bacteria of the Escherichia coli group) are facultative anaerobes, their optimal development temperature is 30...37°C. They are found in the intestines, on the surface of the hands, in sewage, in contaminated water and on vegetation. Coliform bacteria ferment lactose to lactic acid and other organic acids, carbon dioxide and ethanol. In addition, they destroy milk proteins, resulting in a foreign smell. Certain types of bacteria cause mastitis in cows.

Coliform bacteria can cause significant harm in the production of cheese. In addition to the appearance of foreign odors as a result of increased gas formation during their life, the texture of the cheese is disturbed at an early stage of its ripening. The development of bacteria stops at a pH below 6, so their activity is observed precisely in the early stages of cheese ripening, when lactose is not yet fully fermented. Coliform bacteria, as a rule, die during pasteurization of milk.

Butyric acid bacteria- anaerobic spore-forming microorganisms, the optimum temperature for their development is 37°C. They do not develop well in milk, but they feel great in cheeses, where anaerobic conditions are observed. In fact, these bacteria are the "destroyers" of cheese. Butyric fermentation, accompanied by the formation of a large volume of carbon dioxide, hydrogen and butyric acid, which leads to the formation of a "torn" texture of the cheese and a rancid taste. Spores of butyric bacteria are not neutralized under pasteurization regimes. To remove them and suppress development, special operations are used: microfiltration, bactofugation, addition of saltpeter, salting of cheeses.

propionic acid bacteria do not form spores, the optimum temperature for their development is 30°C. Some species withstand pasteurization. Ferment lactates to propionic acid, carbon dioxide and other products. Pure cultures of propionic acid bacteria are used in the production of certain types of fermented milk products and cheeses.

putrefactive bacteria include a very large number of species various forms, forming spores and sporeless, aerobic and anaerobic. They get into milk with feed, water, from the hands of workers, etc. Putrefactive bacteria produce enzymes that break down proteins; they can break them down completely to ammonia. This type of decomposition is known as putrefaction. Many of the putrefactive bacteria also produce the enzyme lipase, that is, they can decompose milk fat.

Yeast.

These are microorganisms of a round, oval or rod-shaped form. They reproduce by budding, sporulation, and sometimes division. Yeasts are about an order of magnitude larger than bacteria. Like all microorganisms, yeast develops under certain conditions. The acidity (pH) of their normal habitat is 3...7.5, at the optimum - 4.5...5. Optimum temperature for their development is 20...30°C. Yeasts are viable both in the presence and in the absence of atmospheric oxygen, i.e., they are facultatively anaerobic. In the presence of oxygen, they ferment sugar to carbon dioxide and water, in its absence, to alcohol and water.

Mold.

Develop only when exposed to air. The optimum temperature for mold development is 20...30°C (pH varies from 3 to 8.5, but many species prefer an acidic environment). As a rule, molds worsen the quality of dairy products, except for single species used in the production of cheeses such as Roquefort and Camembert.

Topic 5. Sanitary and hygienic assessment of milk

and dairy products

Nutritional and biological value of milk and dairy products. The nutritional and biological value of milk lies in the optimal balance of its components, easy digestibility (by 95-98%) and high utilization of all plastic and energy substances necessary for the body. Milk contains all the nutritional substances necessary for the body, so milk and dairy products are indispensable in the nutrition of patients, children and the elderly. It contains high-grade proteins, fats, vitamins, mineral salts. In total, about 100 biologically important substances have been found in milk. The inclusion of milk and dairy products in the diet improves the balance of the amino acid composition of the proteins of the entire diet and significantly increases the supply of calcium to the body. The chemical composition of cow's milk is as follows: proteins 3.5%, fats 3.4% (not less than 3.2%), carbohydrates in the form of milk sugar (lactose) - 4.6%, mineral salts 0.75%, water 87, eight%. The chemical composition of milk varies depending on the breed of animals, the season, the nature of the feed, the age of the animals, the lactation period, and the technology of milk processing.

Squirrels milk presented casein, albumin(lactoalbumin) and globulin(lactoglobulin). They are complete and contain all the amino acids necessary for the body. Milk proteins are readily available for digestive enzymes, and casein has a regulatory effect on increasing the digestibility of other nutrients. Casein, when souring milk, splits off calcium and curdles. Albumin is the most valuable milk protein; when boiled, it coagulates, forming foam, and partially precipitates.

In human nutrition, cow, goat, sheep, mare, donkey, deer, camel, buffalo milk is used. Buffalo and sheep's milk has especially high nutritional and energy properties. The most nutritious is reindeer milk, which contains up to 20% fat, protein - 10.5%, vitamins 3 times more than in cow's milk. Women's milk contains 1.25% protein, therefore, cow's and any other milk requires dilution when feeding infants. According to the nature of the proteins, the milk of various animals can be divided into casein(casein 75% or more) and albuminous(casein 50% or less). Casein milk includes the milk of most lactating farm animals, including cows and goats. Albumin milk includes mare and donkey milk. The peculiarities of albumin milk are its higher biological and nutritional value, due to the better balance of amino acids, high sugar content and the ability to form small, tender flakes when soured. Albumin milk is similar in properties to human milk and is the best substitute for it. Albumin particles are 10 times smaller than casein, the particles of which are larger even when curdling in the stomach baby cow's milk protein forms hard-to-digest large, dense, coarse flakes.

Main protein cow's milk is casein, which in milk is 81.9% of the total amount of milk proteins. Lactoalbumin found in milk in an amount of 12.1%, lactoglobulin 6%.milk fat belongs to the most valuable fats in terms of nutritional and biological properties. It is in a state of emulsion and high degree dispersion. This fat is highly palatable. Milk fat contains phospholipids (0.03 g per 100 g of cow's milk) and cholesterol (0.01 g). Due to the low melting point (within 28-36˚C) and high dispersion, milk fat is absorbed by 94-96%. As a rule, the fat content of milk in autumn, winter and spring is higher than in summer. With good animal care, the amount of fat in cow's milk can reach 6-7%. Carbohydrates in milk are in the form of milk sugar - lactose. It is the only milk carbohydrate found anywhere else. Lactose refers to disaccharides; upon hydrolysis, it breaks down into glucose and galactose. The intake of lactose into the intestines has a normalizing effect on the composition of the beneficial intestinal flora. Milk intolerance, noted in many people, is caused by the absence in the body of enzymes that break down galactose.

Milk sugar is of great importance in the production of lactic acid products. Under the action of lactic acid bacteria, it turns into lactic acid; while curdling the casein. This process is observed in the production of sour cream, curdled milk, cottage cheese, kefir.

Minerals. Milk contains a wide range of macro- and microelements. In the mineral composition of milk, calcium and phosphorus are of particular importance. It also contains potassium, sodium, iron, sulfur. They are found in milk in an easily digestible form. Microelements contain zinc, copper, iodine, fluorine, manganese, etc. The calcium content in milk is 1.2 g/kg.

Vitamins. Almost all known vitamins are present in milk in small quantities. The main vitamins of milk are vitamins A and D, and also contain some amounts of ascorbic acid, thiamine, riboflavin, nicotinic acid. In summer, when animals eat juicy green fodder, the content of vitamins in milk increases. The calorie content of milk is low and averages 66kcal per 100g of product. Milk contains a number of enzymes.

Milk causes a weak secretion of the gastric glands and is therefore indicated for peptic ulcer and hyperacid gastritis. Due to the presence of lactose, when drinking milk, a microflora develops in the intestines, delaying putrefactive processes. There is little salt in milk, and therefore it is recommended for people suffering from nephritis and edema. There are no nucleic compounds in milk, therefore, it is indicated for persons with impaired purine metabolism. For febrile patients, milk is both light food and drink.

The overall balance of all substances that make up milk is characterized by an anti-sclerotic orientation, which has a normalizing effect on the level of cholesterol in the blood serum.

To fermented milk products include: sour cream, curdled milk, cottage cheese, acidophilus milk, kefir, koumiss and others. They are obtained by fermenting pre-pasteurized milk with ferments of lactic acid microbes. The medicinal properties of lactic acid products are explained by the fact that they are digested 2-3 times easier and faster than milk, which forms dense large clots in the stomach, suppression of the growth of putrefactive intestinal microflora, and the presence of antibiotics produced by the lactic fermentation bacillus that affect pathogenic microbes. I.I. Mechnikov attached great importance to fermented milk products in preventing premature aging, one of the reasons for which he saw in the “self-poisoning” of the body by products formed during the processes of putrefaction in the intestines.

Yogurt is close to milk in its nutritional properties. Fresh one-day yogurt enhances intestinal motility and has a laxative effect. Two - three-day yogurt can have a fixing effect. Under the influence of ordinary curdled milk, the intestinal microflora changes, however, lactic acid microbes contained in curdled milk do not find favorable conditions for engraftment in the intestines.

Acidophilus bacillus takes root well in the human intestine and is used to make acidophilic lactic acid products. It is more effective in the fight against putrefactive microflora. Acidophilic milk is used to prepare patients for surgery, to treat putrefactive colitis, dyspepsia in children, constipation and other diseases. If a regular milk after an hour, it is absorbed by 32%, then lactic acid products during this time by 91%.

To make kefir, milk is fermented kefir mushrooms. In the manufacture of koumiss, milk (mare or cow) is fermented with pure cultures of Bulgarian sticks or lactic yeast. Depending on the timing of maturation, kefir and koumiss are divided into weak (one-day), medium (two-day) and strong (three-day). The alcohol content in weak kefir is 0.2%, on average - 0.4%, in strong - 0.6%. Weak kefir has a laxative property, is used to eliminate and prevent constipation. Kumis is a well-carbonated drink due to the presence of carbon dioxide. The alcohol content in koumiss is from 1 to 2.5%. It has a strengthening effect, improves digestion, metabolism and is widely used for medicinal purposes in chronic bronchitis, pulmonary tuberculosis and anacid gastritis.

Cottage cheese is a kind of concentrate of protein and calcium, therefore it has a high biological value. It helps prevent fatty liver disease. It has anti-sclerotic properties, increases diuresis and is widely used in the nutrition of children and the elderly.

Milk is a good environment for the development of microorganisms. The main diseases transmitted to humans through milk are tuberculosis, brucellosis, foot-and-mouth disease and coccal infections. Intestinal infections (dysentery), poliomyelitis can be transmitted through milk, which can be introduced into milk at all stages of its production, transportation, processing and distribution. With milk, infectious agents can be transferred to butter, cottage cheese, curdled milk and other dairy products. In curdled milk, the causative agents of typhoid fever survive up to 5 days, in cottage cheese up to 26 days, in oil up to 21 days. The causative agent of poliomyelitis remains viable in dairy products for up to 3 months. The possibility of transmission through milk of diphtheria and scarlet fever has been proven. Milk contamination is usually associated with bacillus carriers working in dairies and other dairy facilities.

Especially dangerous infections. The milk of animals suffering from anthrax, rabies, infectious jaundice, rinderpest and other diseases is subject to destruction on the spot in the presence of representatives of the veterinary and sanitary supervision.

Tuberculosis. The greatest danger to humans is milk from animals with severe clinical manifestations of the disease, especially with udder tuberculosis. The milk of such animals is not allowed to be used for food. Animals with a positive reaction to tuberculosis are allocated to special herds, and milk on farms must be disinfected by heating to 85 ° C for 30 minutes.

Brucellosis. Brucellosis affects cows, sheep and goats. Milk from animals suffering from brucellosis is subjected to mandatory boiling at the place of receipt for 5 minutes, followed by re-pasteurization at dairies.

foot and mouth disease- the disease is caused by a filter virus that is not resistant to heat. Heating milk to 80°C for 30 minutes or boiling it for 5 minutes kills the virus. Milk is allowed for sale on the farm only after heat treatment.

Topic 3. Sanitary and hygienic assessment of meat

and meat products

Sanitary and hygienic examination of food products carried out by a sanitary doctor in a planned manner and outside the plan in the presence of special epidemiological indications. The purpose of the sanitary examination is to establish the qualitative state of food products and to identify properties that may adversely affect the health of the population. The quality of food products produced by food enterprises is regulated by the standards and regulations established in the country.

During storage, transportation and sale food products can change their original properties: taste, appearance, smell; products may contain harmful impurities or microorganisms that make them hazardous to health. All products, depending on their quality, are usually divided into the following categories:

Benign (standard)– products that meet all the requirements of the standard. Their use in food does not cause concern. Such products are allowed to be used for food without restrictions.

Conditionally fit- products with certain defects, which in their natural form pose a danger to human health and require mandatory (most often thermal) treatment to neutralize them. For example, fresh fish, in the muscle tissue of which larvae of a wide tapeworm were found; meat of animals suffering from brucellosis, leukemia, tuberculosis, foot and mouth disease, etc.

Products with reduced nutritional value (non-standard)- these are products that have defects that reduce their nutritional value, but do not prevent them from being eaten when normal conditions i.e. not hazardous to human health. These products are prepared in violation of the technological processing regime, storage conditions and terms, or other reasons. For example, low-fat milk, high-moisture bread.

falsified products are products that are artificially given some properties and characteristics in order to hide flaws (or for the purpose of profit). For example, baking soda can be added to milk to hide acidity. Neutralizing lactic acid, soda does not delay the development of putrefactive microorganisms and contributes to the destruction of vitamin C. Such milk is not suitable for human consumption.

Surrogates- products similar to natural ones in terms of organoleptic characteristics (smell, taste, color, appearance), but prepared artificially with a corresponding indication on the label. These are coffee surrogates made from cereals; fruit essences instead of natural juices; soy meat, mayonnaise, black caviar.

Poor quality products- these are products that are not suitable for food both in natural and processed form, as they are dangerous to human health or unsuitable for consumption due to unsatisfactory organoleptic properties. Violation of the quality of food products may be due to the decomposition of their constituent parts, in particular protein under the influence of putrefactive microflora, fat under the influence of physical and chemical factors. Poor-quality products can become due to infection with helminth larvae, as well as contamination with pesticides and other toxic substances above the MPC. Examples of poor quality products are rancid fats, moldy bread, rotting meat, flour with a high content of ergot.

Nutritional and biological value of meat and meat products. The meat of warm-blooded animals is the most important food product, which is a source of complete protein, fat, vitamins, mineral salts, as well as extractive substances (creatine, purine bases, lactic acid, glycogen, glucose, lactic acid, etc.). According to its chemical composition, animal meat provides the body with vital proteins and contains all the essential amino acids in a favorable balance. Compared to plant products, meat has a higher digestibility, low "puffiness", high saturation.

The chemical composition, organoleptic properties and nutritional value of meat vary significantly depending on the type, age and nature of the animal's nutrition, as well as on the part of the carcass. The content of proteins in meat is 11-21%. The amount of fat varies depending on the fatness of the animal, for example, in beef from 3 to 23%, in pork up to 37%. The meat of well-fed animals not only has a high energy value, but also contains more essential amino acids and biologically valuable fats. There are few carbohydrates (glycogen) in meat, less than 1%. Of the minerals, macronutrients such as phosphorus, magnesium, potassium, sodium are of primary importance, the content of which differs little in various types meat. Meat is also a source of some trace elements - gland, copper, zinc, iodine, etc. Iron is 3 times better absorbed from meat than from plant products. Meat contains various vitamins: thiamine, riboflavin, pyridoxine, nicotinic and pantothenic acids, as well as choline. The viscera (offal) - liver, kidneys, etc. contain less protein, but are very rich in vitamins A, group B and others.

Water-soluble nitrogenous extractives of meat give it a peculiar aroma and taste and excite the secretion of digestive juices and the activity of the nervous system. When cooking meat, from 1/3 to 2/3 of the extractives goes into the broth, so boiled meat is preferable in chemically sparing diets. Boiled meat is widely used in diet food with gastritis, peptic ulcer, liver diseases and other diseases of the digestive system.

The digestibility of meat is high: fats are digested by 94%; proteins of lean pork and veal by 90%, beef - 75%, lamb - 70%.

The main feature of meat fats is their refractoriness. Meat fats are distinguished by a significant content of solid, saturated fatty acids, which have high temperature melting. With a decrease in fatness, significant changes occur in the composition of fat: the content of polyunsaturated fatty acids (PUFAs) decreases and the content of saturated, solid fatty acids sharply increases, and therefore the melting point of fats increases. Lean cattle meat fat has a lower biological value and is characterized by low digestibility. Saturated fatty acids predominate in beef and lamb, and the content of essential polyunsaturated fatty acids (linoleic, linolenic) is insignificant. There are a lot of PUFAs in pork. According to biological properties, pork fat is the best. Cholesterol in the muscle tissue of warm-blooded animals is 1.5 times less than in adipose tissue.

poultry meat contains more proteins: chickens - 18-20%, turkey - 24.7% and extractives; proteins and fats are better digested. There are more PUFAs in the lipids of poultry meat than in beef and lamb. White meat is rich in phosphorus, sulfur and iron. The meat of ducks and geese is not used in dietary nutrition, since the fat content is 36 - 38%.

Meat is a perishable product. When it rots, decomposition of amino acids occurs with the release of ammonia, hydrogen sulfide and other foul-smelling gases. When fats are oxidized, volatile fatty acids are released. This not only worsens the organoleptic properties of the product, but also reduces its nutritional value.

Meat can cause food poisoning, most commonly caused by salmonella. Infectious animal diseases (zoonoses) can be transmitted to humans through meat. The meat of animals suffering from anthrax and other especially dangerous infections is not allowed for food and must be destroyed. With less dangerous infections (brucellosis, tuberculosis, foot and mouth disease, leukemia, etc.), meat is used as conditionally fit. Such meat can only be sold through catering establishments, where it is most often thoroughly boiled for 2.5 - 3 hours in pieces weighing no more than 2 kg and up to 8 cm thick. Animal meat can also be a source of human infection with certain helminths (Finnosis , trichinosis).

Protection of consumers' health from these diseases is ensured by veterinary supervision. Livestock is slaughtered at meat processing plants and slaughterhouses under the supervision and control of the veterinary and sanitary service.

Infection of animal meat can be intravital or post-mortem. In exhausted and overworked animals, intravital bacteremia and the penetration of salmonella and other microflora from the intestine into muscle tissue and internal organs are possible. In the process of slaughtering animals and removing the viscera, direct contamination of the carcass with intestinal contents is possible. To avoid this, the intestine should be removed only after applying double ligatures to both ends. To prevent the proliferation of microbes, meat should be stored at an air temperature of 0˚ to +4˚C, and frozen meat - at a temperature below 0˚C.

BREAD

Nutritional and biological value of bread. Flour is made from cereals (wheat, rye, corn, oats, barley), from which bread, cakes are baked, and used in the preparation of various dishes. The properties of flour depend on the quality of grinding and the % "yield" (the ratio of the mass of the obtained flour to the mass of the initial grain): flour coarse grinding(yield - 95-99%) contains bran, with finer grinding (yield 10-75%) Wheat flour the whiter and softer, the lower the % output. 74-85% of proteins are absorbed from wholemeal flour, up to 92% from fine flour, but the flour contains less B vitamins and minerals. When baking bread and bakery products, yeast is used, as well as milk, eggs, flavoring and aromatic substances.

Belkov in rye bread 5.0-5.2%, in rye-wheat - 6.3%, in wheat bread and buns - from 6.7 to 8.7%; fats in rye, rye-wheat and wheat bread 0.7-1.2%, in white buns - up to 1.9%; carbohydrates from 42.5% in rye to 52.7% in products made from premium wheat flour. Calorie black bread - 204-221 kcal, white - 229-266 kcal.

Diet varieties of bakery products are produced: protein-wheat bread and crackers are recommended for diabetes, obesity, diathesis; protein-bran bread - for the same diseases accompanied by constipation; salt-free (achloride) bread and crackers - for diseases of the kidneys, heart, hypertension, as well as for various inflammatory processes accompanied by edema. Wheat bran (doctor's) bread is recommended for pregnant women and nursing mothers, as well as for constipation and nervous diseases; bread from crushed wheat grain - with obesity and habitual constipation. With exacerbations of hyperacid gastritis, gastric and duodenal ulcers, crackers with low acidity are used. Dairy and high-calorie buns are used for the same diseases of the stomach, as well as in the nutrition of pregnant and lactating women, in baby food, for rickets, tuberculosis, and bone fractures.

During storage, the bread becomes stale as a result of a change in the colloidal structure of starch (synersis) and the release of water. Delay the staleness of bread stabilizers or freezing. Bread should be stored in well-ventilated rooms at a temperature of 16-18ºС. Bread and bakery products are transported in trays by specialized vehicles.

Freshly baked bread does not contain microorganisms, but with high humidity, low acidity and long-term storage, bacteria (spore-forming "potato stick" - Bac.Mesentericus, conditionally pathogenic vegetative anaerobe "wonderful stick" -Bac.prodegiosus,) and mold fungi ( Aspergillus, Penicillium, Fusarium, Cephalosporium, Trichoderma, Stachibotris). The crumb of bread affected by the “potato stick” is translucent, viscous, sticky, brownish in color with an unpleasant smell of rotting potatoes or fruits (irritates the stomach, causing dyspepsia). With the defeat of the “wonderful stick”, bright red mucous spots appear in the crumb. mold mushrooms can cause severe food poisoning(mycotoxicosis): ergotism, fusarium, aflatoxicosis.

food poisoning (ON) - diseases caused by the consumption of foods richly contaminated with microorganisms or containing toxic substances of a microbial or chemical nature. Food poisoning is not transmitted from a sick person to a healthy person.

Microbial food poisoning. Microorganisms (bacteria and microscopic mold fungi) and/or toxic products of their vital activity serve as the cause of microbial PD.

Food poisoning of a bacterial nature represented by toxic infections and bacterial toxicosis.

Food poisoning are a group of acute bacterial intestinal infections caused by pathogenic and opportunistic bacteria that produce endotoxins. In the gastrointestinal tract of a sick person, pathogens remain alive for 7-15 days, causing symptoms characteristic of infectious diseases with severe toxic manifestations. The main signs of food poisoning: simultaneous illness of a group of persons who consumed the same food; territorial limitation of the disease; a clear association with food intake; the suddenness of the onset (outbreak) of the disease with an incubation period of 6-24 hours, the rapid cessation of the outbreak after the withdrawal of an epidemically dangerous product. Prevention: 1. prevention of contamination of food and prepared foods; 2. ensuring storage conditions that exclude massive reproduction of microorganisms; 3. Reliable heat treatment before eating questionable (contaminated) foods.

Salmonellosis. The endogenous route of infection of meat and eggs of poultry can be associated with a lifetime disease of primary salmonellosis (infectious abortion and paratyphoid enteritis of cattle, typhoid of piglets, paratyphoid fever of calves and waterfowl) of animals intended for slaughter and secondary salmonellosis of weakened animals. The exogenous pathway is due to a violation sanitary regulations when cutting carcasses, transporting, storing and cooking, as well as bacteriocarrier of an employee of a public catering enterprise. Salmonella survival: 1) in the refrigerator at 7-10°C 6-13 days in sausages and sausages, 45 days in pasteurized milk, 60-65 days in raw eggs, scrambled eggs and raw pork; 2) in the freezer up to 13 months. in frozen meat. Salmonella persist at high concentrations of salt and acids in foods. Salmonella die instantly when boiled, at 56 0 C - after 1-2 minutes. However, to eliminate Salmonella in large pieces Meat and dense foods require a longer processing time. Most cases of salmonellosis are associated with meat (70-80%), milk (10%), fish (3.5%). There are frequent cases of infection through the eggs of live infected waterfowl (ducks, geese), as well as confectionery products prepared using chicken eggs with a contaminated surface without heat treatment. If the source of salmonella is a bacteriocarrier, then any food can cause salmonellosis.

Characteristic signs of salmonellosis: incubation period 12-24 hours; sudden acute onset; bacteremia with the release of Salmonella exotoxin and the release of endotoxin into the blood after the death of Salmonella; the patient's body temperature is 38-40 0 С; repeated vomiting; stool for 1-3 days is plentiful, liquid, with green mucus and streaks of blood (especially often the appearance of blood in the stool in children, due to the involvement of the large intestine in the infectious process); dehydration of the body; signs of general toxicosis (pallor, weakness, loss of appetite, headache, muscle cramps and pain); the duration of the disease is 3-5 days, followed by a long-term isolation of bacteria with feces. Two fundamentally different clinical forms of salmonellosis are known: typhoid-like (with all signs of gastroenteritis) and flu-like (along with dyspeptic disorders, catarrhal phenomena). Mortality is about 1%.

Prevention of salmonellosis: 1). Strict sanitary and veterinary supervision over the health of slaughtered livestock, compliance with sanitary rules for the process and conditions at slaughterhouses. 2). Prohibition on free sale raw eggs waterfowl and sale only after boiling for 15 minutes. 3). Health control of workers at food enterprises (regular preventive medical examinations with the identification of bacteria carriers, production control and health education of workers). four). Proper heat treatment and storage of meat and dairy products, separate processing of boiled and raw meat, rejection of creams and dishes that use eggs without heat treatment.

The nutritional value of milk and products prepared on its basis determines its importance in children's and dietary nutrition. By including such foods in your diet, you will saturate the body with calcium and other valuable substances. Milk makes a person healthier and more beautiful.

What is nutritional value?

If you are interested in certain characteristics of products, you should know for sure what they mean. Thus, nutritional value is a complete list of properties that satisfy the physiological needs of the body. Most often, this concept means the content of proteins, fats and carbohydrates in every 100 grams of products.

It is also worth noting the importance of such an indicator as biological value. It characterizes the compliance of the amino acid needs of the human body. Speaking of energy value, it is worth noting that this is the number of calories that are released during the processing of the product by the body.

Milk: chemical composition and nutritional value

Milk is the first human food, which gives the body everything it needs from birth. Due to the rich chemical composition, it is possible to maintain the active vital activity of the body. So, milk contains the following substances:

• proteins;
• fats;
• milk sugar;
• mineral salts;
• water.

It should be noted that this is a basic set of components that cannot fully characterize milk. The chemical composition and nutritional value can vary greatly, depending on the origin of the product, as well as the way it is processed.

If we consider in more detail the proteins contained in milk, they are represented by albumin, globulin and casein. The latter is involved in the formation of glycopolymacropeptide, which increases the absorption of other components. All proteins are characterized by easy absorption and contain all the amino acids necessary for the body.

Fats in milk are contained in the form of tiny particles. It is they who form everyone's favorite cream. Milk fat is 96% absorbed by the body, due to its high dispersion. Its content in the product depends on the season (in summer this figure decreases), as well as the quality of animal care.

Considering such an indicator as the nutritional, energy value of milk, one cannot fail to mention the carbohydrate component. It is represented by lactose. Precisely the presence this component due to the possibility of preparing fermented milk products.

The nutritional value of milk is determined by the high content of vitamins. The main ones are A and B. B a small amount ascorbic acid, nicotinic acid, riboflavin and thiamine are present. The highest concentration of vitamins in milk is observed in the summer. Also, this indicator can be affected by the method of processing and storage conditions.

More about vitamins

As already mentioned, the nutritional value of milk and dairy products is largely due to the increased content of vitamins in them. So, if we take a closer look at the chemical composition, we can note the presence of the following useful components in it:

Vitamin	Benefit	Where is contained
IN 1	It takes part in metabolism, normalizes the functioning of the nervous system and heart muscle, improves the condition of the skin and hair.
IN 2	Takes part in protein and carbohydrate metabolism.	Milk, dairy products, cheeses, whey and cream
AT 3	Regulates fat metabolism, and also activates the synthesis of amino acids.
AT 6	Promotes lipid and protein metabolism.	Milk
AT 12	Strengthens the immune system, reduces the risk of tumor formation, increases the body's resistance to radiation.	Milk and cheeses
BUT	Improves the functional state of tissues.	Milk and dairy products

Different types of milk

The nutritional value of milk is largely determined by its origin. So, deer is considered the most nutritious. The concentration of proteins and fats reaches, respectively, 11% and 20%. As for the vitamin component, it is three times more saturated than in the case of cow's milk.

The nutritional value of milk is largely determined by the nature of the proteins that it contains. So, most farm animals (including cows and goats) give casein milk. And, for example, mare and donkey is albumin. Since it is most similar in composition to mother's milk, such milk is an ideal substitute for breastfeeding. Albumin particles are several times smaller than casein, and therefore we can talk about its good digestibility.

Whole milk

Despite the fact that milk is one of the most common products that has been known since childhood, not everyone thinks that there are several types that are characterized by certain indicators. So, for starters, you should pay attention to whole milk. nutritional value, in this case, will be the highest, because the product has not undergone any processing. An exception may be the straining process, which is carried out immediately after milking.

Whole milk contains the largest amount of vitamins and minerals. There is also a high concentration of calcium, which is almost completely absorbed by the body. This product is credited with strengthening immune system, normalization of the nervous system, elimination of heartburn, acceleration of metabolism.

However, there are a number of skeptical claims about whole milk. Given its high fat content, it is not suitable for feeding children. And in adulthood, not everyone tolerates this product well. So, according to the latest data, one sixth of the world's population suffers from lactose intolerance. Whole milk is an allergen, and can also cause dangerous infections.

Skimmed milk

The desire for harmony makes people buy products marked "0% fat". This trend has also affected milk. The amount of fat in it does not exceed 0.1%. In fact, this is the so-called reverse, which is obtained by separating cream from milk. It should be interesting to buyers that most of this milk is not sent to store shelves, but back to farms to feed animals.

Do not place high hopes on a product such as skimmed milk. Its nutritional value is negligible. Carbohydrates and proteins, respectively, 5% and 3%. Calorie content is characterized by an indicator of 35 kcal. At the same time, such milk is characterized by a rich vitamin and mineral composition. Nevertheless, doctors do not recommend using it on an ongoing basis.

It is worth paying attention to the manufacturing process. Nutritional value of dry skimmed milk significantly reduced during processing. When the fat component is removed, vitamins A and D are almost completely removed from the product. Thus, the proteins and calcium that remain in the milk are not absorbed by the body. At frequent use skimmed and powdered milk, the body's own resources are depleted.

Powdered milk: nutritional value

In a big city it is not always possible to meet natural product. In addition, people tend to give known substances a more convenient form, such as powder. Powdered milk is a good example. The nutritional value this product the same as the original. But for this you need to prepare the so-called reconstituted milk. To do this, the powder is diluted in water (1: 7). At the same time, it is quite possible to cook from such milk homemade kefir, cottage cheese and other useful products.

The nutritional and biological value of milk is preserved thanks to a special manufacturing technology. Fast drying is carried out, and the temperature does not exceed 40 degrees. So everything useful material are saved. And due to the reduced moisture content (no more than 6%), it provides long-term storage product.

Nutritional value of condensed milk

It is worth admitting that few people are interested in such a question as nutritional value. For most people, this is a favorite delicacy. Nevertheless, condensed milk is not only tasty, but also very useful product. To begin with, it is worth noting high content protein in this product. Its concentration can reach 35%.

In fact, condensed milk is evaporated cow's milk. The nutritional value of the final product is slightly lower, but in general it is no less useful. Condensed milk is completely absorbed by the body, saturating it with calcium and phosphorus. Thus, by regularly consuming this product, you can strengthen the health of bones, eyes and enhance mental activity.

However, condensed milk should not be abused. The fact is that it contains a significant amount of sugar, which leads to a high calorie content (328 kcal) and a significant carbohydrate component (55.5 g). A large number of The product contributes to the development of obesity, diabetes and caries.

Dairy products

The composition and nutritional value of milk make this product one of the most popular. However, in its pure form, few people love it. Most people prefer dairy products. They not only retain the benefits of milk, but also have a beneficial effect on the digestive system. So, you should especially pay attention to the following products:

• Kefir is made from pasteurized milk. A special leaven is added to it, after which the fermentation process begins. The nutritional value of this product depends entirely on the quality of the milk. If a whole product is used, then the protein component accounts for almost 3%, the fat concentration is 3%, and carbohydrates 4%.
• prepared from a pasteurized product using bacterial cultures. It will contain approximately equal amounts of fat and carbohydrates (about 3%) and 10% carbohydrates. Given the low acidity of the product, it is actively used in artificial feeding of children.
• Belakt is also a fermented milk product produced using bacteria. It has a high content of enzymes. Another feature of the product is the presence in the composition of substances that, in their properties, resemble antibiotics.
• "Narine" is a fermented milk product that came to us from Armenia. There it is actively used for breastfeeding. Due to the special bacteria contained in the sourdough, the acidity index is quite low. And, getting into the body, "Narine" activates the production of a substance that suppresses pathogenic microbes. Proteins and fats in the product account for 3% and 4%, respectively, and carbohydrates - just over 6%.
• Kumis is traditionally made from mare's milk. Nevertheless, recipes adapted for cow's are known. In milk, starter is added, which contains bacteria and yeast. The nutritional value largely depends on the quality of the base and the degree of maturity. It can contain up to 3% protein, up to 1% fat and 6% carbohydrates. The product is useful for digestion, and also has a tonic effect.
• Yogurt is not just a popular fermented milk product, but also a delicacy loved by everyone. In ancient times, it was prepared exclusively from To get yogurt, you need to add the so-called Bulgarian stick to the base. On average, the calorie content of the finished product is characterized by an indicator of 57 kcal. Proteins, fats and carbohydrates it contains, respectively, 4%, 2% and 6%. These figures may vary, depending on the type of milk and the method of processing. It is worth noting that only pure yogurt, which does not contain dyes and flavoring additives, has exceptional benefits.

Other popular products

Since ancient times, people have been interested in such a question as the nutritional value of milk. A great variety of dairy products are prepared on its basis. Nevertheless, there are a number of popular ones that are almost always present on the table, namely:

• Cottage cheese is one of the most valuable food products, which is characterized by a high protein content (about 14%). Its preparation is based on processes. Curd is characterized by high acidity. But this indicator decreases with an increase in the level of fat content of the product.
• The process of making cheese is based on the precipitation of casein. Depending on how the milk is processed, the product can be hard, soft, brine or melted. The protein component can reach 30% (as well as fat).
• Sour cream is a product made from pasteurized cream. It is quite fatty (this figure can reach 40%).

Milk quality

The high nutritional value of milk proteins determines the popularity of this product. Nevertheless, only what is of high quality is useful for the body. The characteristics of milk largely depend on how the processing was carried out.

The milk that entered the plant is first of all checked by organoleptic index. If it turned out to be in accordance with the standards, it is carefully filtered to remove impurities. Next, the fat content is normalized by adding skim milk or cream.

The most important are the stages of pasteurization and sterilization. These processes are necessary for the destruction of pathogens, as well as a number of enzymes. Thus, it is possible to obtain a safe product, which is characterized by long-term storage.

Pasteurization is carried out by prolonged heating. As a result, milk changes its natural taste. It is also worth noting the decrease in the concentration of calcium in the product.

Is milk dangerous for humans?

The nutritional and biological value of milk makes this product one of the most useful. Nevertheless, it is worth mentioning the danger that it carries. Milk can serve as a source of dangerous infectious diseases. In this case, viruses can get into the product from the animal and during processing.

Viruses can be found not only in milk, but also in products prepared on its basis. This increases the incubation period of the bacteria. Yes, most dangerous diseases transmitted through milk are the following:

• Foot and mouth disease is a viral disease that affects the mucous membrane and Airways. It appears in the form of blisters and ulcers. The virus of this disease is resistant to heat. To get rid of it, you need to boil the milk for at least 5 minutes.
• Brucellosis is a disease that affects almost all body systems. Its danger lies in the fact that initial stage it is almost asymptomatic. Milk from animals infected with brucellosis is subjected to prolonged boiling followed by pasteurization.
• Tuberculosis - affects mainly the respiratory system. If such an infection is found in an animal, then milk is strictly forbidden to be eaten.
• Other dangerous infections are anthrax, rabies, hepatitis, plague and others. Animals with such diseases are subject to destruction with the obligatory presence of a sanitary doctor.

Conclusion

From the very first days of a person's life, it is milk that supplies the body with all the necessary nutrients and vitamins. Thus, the benefits of this product are undeniable. To maintain bones, digestive, nervous and other body systems in optimal condition, milk simply must be present in the diet. It is important to choose quality product, and whole or fat-free should be treated with caution.

At the moment, there is a wide range of dairy products on the market, which are also characterized by high nutritional value. Among them, you can often find many copies marked "Farm" or "Rustic". Contrary to fashion trends, such products should be treated with extreme caution, because in milk that has not been exposed to heat treatment and pasteurization, may contain viruses that are dangerous to humans.