Assortment of dairy products presentation. Presentation on commodity science of food products "commodity research characteristics of dairy products"
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COW'S MILK is a product of the secretion of the mammary gland of a cow. It is a white liquid with a yellowish tinge and a pleasant specific slightly sweet taste.
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Milk contains all the substances necessary for the normal development of the human body (proteins, fats, water-soluble vitamins B12, B1, B6, PP, C and fat-soluble A, D, E, macro elements - calcium, potassium, phosphorus, sodium, magnesium and microelements - copper, iron, zinc, iodine). The daily consumption rate for an adult is 0.5 liters, and for a child is 1 liter. Thanks to the optimal combination of components, milk is an extremely valuable and irreplaceable food product that people of any age need.
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Chemical composition Proteins - 16.6% Fats - 4-6% Calcium - 63.5% Phosphorus - 28.5% Iron - 3.3% Vitamin A - 10.7% Vitamin B - 9.8% Vitamin B2 - 31.6 % Vitamin PP - 2.4% Vitamin C - 4.3%
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1) Sign: depending on the fat content Whole up to -6% fat Normalized-3.5%; 2.8%; 2.5%; 1% 2) Sign: by heat treatment. - Pasteurized - up to 85 * C - Sterilized - up to 100 * C - Heat - boiling for several hours. 3) Sign: by volume - 1 liter, 250 grams. 4) Sign: according to the added additives -Chocolate -Vitaminized -Iodization Classification of milk
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Heat treatment of milk Pasteurization - heating milk to a temperature not higher than 90˚C, but also not lower than 63˚C. Distinguish: long-term (30 minutes t- 63-65˚С) short-term (15-20 minutes t-72-75˚С) instant (t-85-90˚С without exposure)
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Heat treatment of milk Sterilization - heating milk under special conditions (at elevated pressure) up to 120-145˚С for 2-10 seconds.
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Heat treatment of milk Boiling is the most common method of heat treatment.
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ASSORTMENT OF MILK Pasteurized or sterilized milk is used for direct consumption. PASTEURIZED MILK. It is produced in the following assortment: - WHOLE RESTORED - HIGH FAT MILK - BROKEN - PROTEIN MILK - VITAMINIZED MILK - STERILIZED MILK
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> WHOLE is normalized or reconstituted milk with a certain fat content - 3.2% and 2.5%> RECOVERED is milk prepared in whole or in part from canned milk. To obtain reconstituted milk, dry whole milk is dissolved in warm water and kept for at least 3-4 hours to maximize protein swelling, eliminate watery taste, and also to achieve normal density and viscosity. The mixture is then purified, homogenized, pasteurized, cooled and poured. ASSORTMENT OF MILK
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RANGE OF MILK HIGH FAT MILK is prepared from normalized milk with a 6% fat content, homogenized. > BROKEN is milk with 6% fat, homogenized, pasteurized at a temperature not lower than 95 degrees and held for 3-4 hours. > PROTEIN MILK contains an increased amount of dry fat-free substances. It is produced from milk, normalized in terms of fat content, with the addition of powdered or condensed milk.
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ASSORTMENT OF MILK VITAMINIZED MILK is prepared from whole or low-fat milk enriched with vitamins A, C, D2. > SKIN MILK is the pasteurized part of milk obtained by separation and containing no more than 0.05% fat. STERILIZED MILK. In taste, smell and color (specific taste of brown color) it is similar to ghee. It is produced in bottles with a fat content of 3.2% and in bags with a fat content of 2.5; 3.5%.
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Quality requirements Milk must be a homogeneous liquid without sediment. High-fat milk should not have cream sludge. TASTE AND ODOR should be clean, without foreign tastes and odors not characteristic of fresh milk. COLOR WHITE, with a slightly yellowish tint, with melted - with a creamy tint, with non-greasy - with a slightly bluish tint. MILK FAULTS. The defects found in milk are caused by various reasons - feed, improper milk processing technology, violation of the regimes and terms of its storage.
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> TASTE FAILURES easily arise under the influence of bacterial processes. So: - sour taste appears as a result of the activity of lactic acid bacteria; - bitter - during long-term storage of milk at temperatures below 10 degrees as a result of the development of putrefactive microorganisms; - milk acquires a soapy taste during long-term storage, when, as a result of the development of putrefactive microflora, alkaline substances are formed that wash over the fat; - unpleasant tastes in milk can appear from feeding animals with fresh nettles, sedges, cabbage, garlic, turnips, etc. - salty taste is formed in some diseases of the udder of animals. Quality requirements
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Quality requirements. ODOR PERFORMANCE is most often caused by specific odors of feed or occurs when milk is stored in an open container in rooms where pungently smelling products are stored. Of the defamatory odors, the best known are bread, garlic, cheese, and others. CONSISTENCY DEFECTS are formed as a result of the activity of certain microorganisms. Dense consistency milk acquires due to the activity of lactic acid bacteria, mucous or stringy - under the action of mucus-forming microorganisms. As a result of the development of yeast, Escherichia coli and butyric acid bacteria, FOAM is formed in milk. When freezing, the colloidal state of milk is disturbed, as a result of which it stratifies - desalinated ice forms on the walls of the container, fat floats to the surface, and protein is concentrated in the central and lower parts. When thawing, flakes and lumps form in the milk.
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Quality requirements COLOR DEFECTS - appear under the influence of pigmenting bacteria that cause redness, blue discoloration and yellowing of milk. The color change may also be caused by the presence of a certain amount of blood that got into the milk during milking due to the sickness of the animal.
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Packaging and storage. Packing milk in plastic-coated paper bags, plastic bags, glass bottles or other containers with a capacity of 0.25,0.5 and 1 liter. It is allowed to pour whole and low-fat milk into flasks and tanks. Milk bottles must be sealed with aluminum color capsules in accordance with approved standards. Bags made of paper or polymeric materials must be sealed in a manner that also ensures the safety of the product. Sealed bottles and bags with milk are placed in metal or plastic baskets, as well as in boxes with nests. Flasks with milk are tightly closed with rubber-sealed lids and sealed. Tank cranes and hatches are sealed. The following designations should be printed on an aluminum dish, a cardboard circle or a bag with embossed or indelible paint: 1. name of the manufacturer; 2. full name of the product; 3. volume in liters; 4. date or day of sale; 5. retail price; 6. number of the current standard; The flask and milk tank are labeled or tagged with the same designations.
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Transportation TRANSPORT milk from dairy enterprises in refrigerated trucks or machines with insulated or closed bodies in accordance with the current rules for the transportation of perishable products. It is allowed to transport milk in open vehicles, provided that baskets and flasks must be covered with tarpaulins or a material replacing it.
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Storage STORE milk in refrigerated rooms at a temperature not exceeding 8 degrees no later than the date or day of sale indicated in the labeling. Sterilized milk is stored at a temperature of no more than 20 degrees for 10 days from the date of manufacture. The relative humidity of the air should not exceed 80%. At a higher humidity in the room, mold may appear. Do not store milk together with meat products, vegetables, fruits and spices. In refrigerated chambers, milk is stored on podtovoy and racks, packaged - in a container in which it is delivered to the store. At the seller's workplace, milk is stored in refrigerated chambers.
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CHARACTERISTICS OF MILK OF DIFFERENT ANIMALS Along with cow milk, milk from other animals is used in the national economy. > Sheep's milk is richer in fat and protein than cow's milk and is characterized by higher acidity and density. > GOAT'S MILK is similar in composition to cow's milk, but contains more albumin. Due to the lack of coloring substances, it is paler, but contains more vitamin C. It is used in a mixture with sheep for the production of cheeses. > MALE MILK is a sweet-tasting liquid, white with a bluish tinge. It has bactericidal properties. Used for making kumis. > DEER MILK is characterized by a thick consistency. It resembles cream in density, and is usually diluted when consumed.
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CREAM Cream is the fatty part of milk obtained by separation. It differs from milk in its high fat content, due to which it has a high nutritional value. For direct consumption, pasteurized cream is used, which is prepared from fresh milk. Cream is obtained on separators-cream separators Milk is cleaned from mechanical impurities, heated to 35-40 degrees and sent to the separator-cream separator. The resulting cream is normalized depending on their type and sent to pasteurization. The cream is pasteurized at a high temperature to give it a more pronounced aroma and a greater guarantee of its bacterial purity. the high fat content reduces the efficiency of the heat treatment. Then the cream is sent to pouring and cooling.
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CREAM The cream must have a clean taste and smell, a slightly sweet taste, a uniform consistency, without stray lumps of fat and protein flakes, a creamy color. The fat content, depending on the type of cream, must be at least 10.20 and 35%. The temperature of the cream when it leaves the factory should be no higher than 8 degrees. Cream is packaged in bottles and bags with a capacity of 0.25 and 0.5 liters. The cream is stored in various commercial enterprises at a temperature not higher than 8 degrees, no more than the date and day of sale. The dairy industry also produces 28% and 27% fat whipped cream and plum drinks.
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DAIRY PRODUCTS. CANNED DAIRY Canning milk makes it possible to store and deliver it to any region of our vast country for a long time. Depending on the method of production, canned milk can be divided into condensed and dry.
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DAIRY PRODUCTS. CANNED DAIRY CONDENSED CANNED DAIRY. Condensed milk is obtained from fresh whole or skim milk by evaporation of a certain amount of water and subsequent conservation by adding sugar or sterilization. The industry produces two types of condensed milk: with sugar and without sugar. In addition to these products, coffee and cocoa with condensed milk, condensed cream with sugar are also produced. The main technological process for the production of condensed sterilized milk in cans is to pasteurize milk with its subsequent control in a vacuum apparatus at a temperature not higher than 55-58 degrees in the middle of the process and 60-63 degrees at the end. Then the condensed milk is cooled, poured into jars, which are hermetically closed. Sterilization and tightness of the package keeps condensed milk products from deterioration for a long time. All types of condensed milk are very nutritious and delicious thanks to the added amount of sugar.
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RANGE OF CONDENSED MILK CANNEDS:> low-fat milk with sugar - produced from skim milk> whole condensed milk with sugar - obtained from pasteurized whole milk> condensed sterilized milk in cans - prepared from fresh pasteurized whole milk by evaporating part of the water from it> cocoa with sugar milk and sugar - produced with the addition of cocoa powder> natural coffee with condensed milk and sugar - prepared with the addition of natural coffee> condensed cream with sugar - obtained from fresh pasteurized natural cream and milk.
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QUALITY REQUIREMENTS 1. taste and smell - must be clean, taste - sweet, with a pronounced taste of pasteurized milk; 2. sterilized milk in jars with a sweetish-salty taste; 3. milk with cocoa and coffee - with a well-pronounced taste of natural cocoa or coffee 4. consistency - should be uniform, normal, viscous, without milk sugar crystals 5. color - should be white with a cream shade, uniform throughout the mass; the color of cocoa with condensed milk should be brown, and the coffee should be dark brown
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Defects 1. Bombing - swelling of cans, formed during the life of gassing bacteria, which are formed as a result of insufficient sterilization or low sugar content; 2. grit - the presence of sugar crystals felt in the mouth; 3. thickening - expressed in the fact that condensed milk after a certain period of storage becomes viscous and darker; 4.curdiness - the formation of curd lumps
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DRY DAIRY PRODUCTS Powdered milk products are canned milk products from which moisture is almost completely removed. They contain no more than 7% moisture, due to which they are well preserved. For the production of dry milk products, two methods of thermal drying are used: film and spray.
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DRY DAIRY PRODUCTS WHOLE DRY COW MILK We get it by drying fresh pasteurized whole milk. Available in the highest and 1st grades. Only milk is subject to retail sale top grade... The taste and smell of milk of the premium should be characteristic of fresh pasteurized milk, without foreign tastes and odors. In milk of the 1st grade, a weak fodder flavor is allowed. The color should be slightly creamy. In milk of the 1st grade, the presence of separate burnt parts of milk powder is allowed. DRY SKIMMED COW MILK Such milk is not divided into grades. It is prepared from skim milk.
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DRY CREAM WITH SUGAR. They are produced by drying fresh pasteurized cream and cow's milk. They are produced in the highest and first grades. Powdered cream in a sealed package should contain no more than 4% moisture, and not more than 7% in a non-sealed package. DRY DAIRY PRODUCTS
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DEFECTS The main defects of dry milk products are the following: 1. rancidity - occurs as a result of fat oxidation; 2. lumpiness - formed in the finished product due to the absorption of moisture by it in case of insufficient tightness of the container; 3. unpleasant odor and taste - arises from the storage of products in high humidity and poor ventilation of warehouse premises
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PACKAGING Canned milk is packaged in boxes. Condensed milk canned food for retail is packaged in sealed containers - metal cans. Powdered dairy products for retail are packed in airtight containers in tin or combined tin-corton cans with a foil interlayer. Condensed milk products are labeled in metal cans. The dairy industry index is denoted by the letter "M". On the bottom or lid of a metal or cardboard-metal can for dry milk cans, the following symbols should be stamped in two rows: 1. in the top row - "M", plant number, assortment number of canned food, shift number; in the bottom row - date of manufacture;
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storage STORES canned milk in accordance with the instructions approved in the prescribed manner. The condition for storing condensed dairy products is a temperature not higher than 10 degrees and a relative humidity not higher than 75%. Storage of products at 0 degrees is not allowed. The guaranteed shelf life of dry milk products does not exceed 6-8 months.
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Dairy products Fermented milk products are products produced by fermenting milk or cream with pure cultures of lactic acid bacteria with or without the addition of yeast or acetic acid bacteria. Some fermented milk products are obtained as a result of lactic acid fermentation only; at the same time, a rather dense, homogeneous clot with a pronounced fermented milk taste is formed. Other products are obtained as a result of mixed fermentation - lactic acid and alcohol.
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SOUR MILK PRODUCTS, YOGHURT, ACIDOPHILIC PRODUCTS, KEFIR, KUMYS. These products are produced using a thermostatic or reservoir method. The milk is preliminarily pasteurized, homogenized and fermented. With the THERMOSTAT method, fermentation of milk and maturation of the product is carried out in bottles in thermostatic and refrigerated chambers. Milk is fermented, mixed, poured into bottles, sealed and immediately sent to a thermostat until a sufficiently strong clot forms in the bottles. After the end of fermentation, the product is sent to the refrigerating chamber for cooling and maturation. With the RESERVOIR method, fermentation of milk and maturation of the product are carried out in one container. During the fermentation process, the milk is continuously stirred to break up the curd. The product is then cooled and left to ripen, after which it is mixed again and poured into glass bottles or paper bags.
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SOUR MILK PRODUCTS YOUNG MILK is sour milk product with an undisturbed clot. It is produced from milk with or without added flavors and aromas. Sugar, honey, vanillin, cinnamon, fruit and berry creams or jam are used as flavoring and aromatic substances. According to the fat content, they distinguish between low-fat yogurt, fatty with a fat content of 3.2% and increased fat content with a fat content of 4 and 6%. Depending on the bacterial starter used and heat treatment The following types of curdled milk are produced.
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STEAMED MILK PRODUCTS ORDINARY YOUNG MILK - is produced by fermenting pasteurized milk with or without Bulgarian sticks. MECHNIKOVSKAYA PROSTOKVASH - is made by fermentation of pasteurized milk and Bulgarian sticks. The finished product has a more pronounced fermented milk taste compared to ordinary yogurt. ACIDOPHILIC STEAM - is obtained by fermentation of milk and acidophilus bacillus. RYAZHENKA, or PROSTOKVASHA UKRAINIAN - is produced by fermenting a melted mixture of milk and cream with or without the addition of Bulgarian sticks. VARENETS - is made by fermenting sterilized or baked milk with or without the addition of Bulgarian sticks.
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SOUR MILK PRODUCTS YUZHNAYA PROSTOKVASH - is obtained by fermentation of milk and Bulgarian sticks with the addition of yeast fermenting lactose SALTED PROSTOKVASH (with jam or preserves) - is produced by fermentation of whole milk and Bulgarian sticks with the addition of jam or preserves. YOGURT - it differs from other fermented milk products by a high content of dry non-fat milk substances. It is prepared from milk or milk mixture with the addition of milk powder, sugar, fruit and berry syrups. Yogurt is produced with 1.5%, 3.2% and 6% fat content. Depending on the tastes and aromatic substances used, they produce unsweetened, sweet, vanilla and fruit yoghurt, the color of which depends on the color of the introduced syrup.
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Dairy products ACIDOPHILIC DAIRY PRODUCTS - they are obtained by fermentation of milk with pure cultures of acetophilic bacillus. These products include the following: ACIDOPHILIC MILK is produced from whole or skim milk with or without added sugar, which is fermented with pure cultures of acidophilus bacillus. Acidophilic milk is produced in fat, low-fat, as well as with the addition of a vitamin or cinnamon. ACIDOPHILIN is prepared from whole or skim milk with or without added sugar, fermented with pure cultures of acidophilus bacillus and kefir starter culture. Acidophilus can be fatty or non-fatty. ACIDOPHILIC YEAST MILK is prepared from whole or skim milk with or without added sugar, fermented with pure cultures of acidophilus bacillus and yeast.
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Dairy products KEFIR. This is a fermented milk drink of mixed fermentation (lactic acid and alcoholic) produced by fermenting milk with kefir fungi. Kefir is in the greatest demand of the population, as it has not only dietary, but also medicinal properties... It also quenches thirst and, thanks to its taste, the presence of carbon dioxide and a small amount of alcohol, stimulates the appetite. DEPENDING ON THE FAT OF MILK, they produce fatty kefir (2.5, 3.2 and 6% fat), low-fat, fruit (1 and 2.5% fat). Fat and low-fat kefir is prepared with the addition of vitamin C, and 6% fat is prepared from a mixture of milk and cream.
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Dairy products Kumys is obtained from mare's and cow's milk. KUMIS FROM MALK'S MILK. Compared to cow's milk, mare's milk contains more sugar and less fat, therefore, when it is fermented, the proteins do not fall out in the form of a dense clot, but form flakes that are easily destroyed when shaken. Mare's milk mare's milk has a specific taste. COW'S MILK KUMIS is a mixed fermentation product. It is made from skim milk with added sugar. When milk is fermented, tiny flakes of protein are formed, which are easily assimilated by the body. Kumis increases appetite, improves digestion and metabolism. Depending on the degree of ripening, kumis is distinguished: weak with an alcohol content of 0.1-0.3%, medium containing 0.2-0.4% alcohol, strong in which alcohol is up to 1%.
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Requirements for quality The quality of yogurt, acidophilic products, kefir and koumiss must meet the requirements of the standard. The CONSISTENCE of kefir, acidophilic milk, fermented baked milk and varenets should be uniform, reminiscent of liquid sour cream, the consistency of kumis should be uniform. A slightly viscous consistency is allowed in acidophilic and southern curdled milk, in acidophilus and acidophilic milk, gas formation in kefir. TASTE and ODOR should be pure fermented milk, characteristic of the type of product, without foreign tastes and odors. COLOR should be milky white or slightly creamy, uniform throughout the mass. Fermented milk products with additives have shades of color from the added fillers. FAT CONTENT in fermented milk products of high fat content - not less than 6%, in fatty - 3.2 or 2.5%.
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Dairy products sour cream Sour cream is made by fermenting normalized cream. Sour cream differs from other fermented milk products by its high fat content. Normalized, pasteurized and homogenized cream is cooled to fermentation temperature. Then the cream and sourdough are mixed and left to ferment. The end of fermentation is determined by the moment when the curd has optimal acidity and strength. Duration of fermentation is 13-16 hours. At the end of fermentation, the cream is thoroughly mixed and sent for packaging, cooling and ripening. Ripening occurs at a temperature of 5-8 degrees for 6-48 hours, depending on the container volume and temperature.
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Dairy products 30% fat sour cream - the main type of sour cream, which is made by fermenting normalized cream. The production of this type of sour cream from canned raw materials is allowed. They are produced in the highest and 1st grades. SWEETER 36% FAT - is prepared only from fresh normalized pasteurized cream. It is not subdivided into grades. AMATEUR SWEET, 40% FAT is produced only from cream and is packaged in the form of briquettes. Differs in a dense, non-spreading consistency. It is not subdivided into varieties. DIETARY SOUR CREAM 10% FAT is obtained from pasteurized cream enriched with vitamins C and B. It is not divided into varieties. They also produce sour cream 20% and 25% fat.
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Requirements for the quality The taste of sour cream should be clean, delicate fermented milk with a pronounced taste and aroma characteristic of a pasteurized product. CONSISTENCE sour cream should be homogeneous, moderately thick, without grains of protein and fat. Amateur sour cream has a dense, homogeneous consistency, without grains of protein and fat. In sour cream of 30% fat content of the 1st grade, an insufficiently thick, slightly lumpy consistency and light ductility are allowed. In sour cream of 25% fat, the consistency is not thick enough. COLOR sour cream of 30% fat content from white to pale yellow, amateur and 36% - from milky white to cream. Sour cream with sharply sour, rancid, putrid and pronounced fodder flavor is not allowed for sale; with released serum; with a foreign tinge.
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Dairy products Cottage cheese Curd is a protein fermented milk product produced by coloring milk with the use of rennet or with the removal of a part of the whey. The cottage cheese contains 14-17% proteins, up to 18% fat, 2.4-2.8% milk sugar. It is rich in calcium, phosphorus, iron, magnesium - substances necessary for the growth and proper development of a young body.
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Dairy products Curd is made from raw and pasteurized milk. For direct consumption, cottage cheese is prepared from whole normalized or skim pasteurized milk. Get cottage cheese by acid-rennet and acidic methods. A variety of acid-rennet is a separate method. In the acid-rennet method of producing cottage cheese, milk is curdled with acid and rennet. In this case, you can cook cottage cheese of any fat content. Normalized, pasteurized and chilled milk is fermented with sourdough. The fermentation of milk is finished in 6–7 hours from the moment of addition of the starter culture, and with the accelerated method after 4–4.5 hours. The finished clot is cut, i.e. crushed into cubes for better whey separation. The released whey is released from the bath, and the curd into bags, which are placed for self-pressing within an hour. When self-pressing, the serum spontaneously separates from the clot. Curd is pressed until a standard moisture content is obtained, depending on its type. With the acidic method of producing curd, milk is curdled by the action of lactic acid. This method is used to prepare low-fat cottage cheese from non-fat pasteurized milk.
Milk and dairy products Apply cow's milk both in natural form and products of its processing: skim milk, cream, whey. Various canned types of milk are also used: condensed with sugar and without sugar, dry.
Milk increases nutritional value confectionery... This is due to the fact that milk contains all the substances necessary to maintain life in proportions and forms favorable for assimilation by the body and the construction of its tissues.
Cow's milk Cow's milk is a product of the secretion of the mammary glands of a cow.
Milk is a solution of milk sugar and salts, in which protein substances and fat are in a colloidal state in the form of tiny balls of 0.5-20 microns in size. The mass fraction of the constituents in cow's milk is unstable and fluctuates depending on various factors within the following limits: fat - 3.0-5.0%, proteins - 3.5-4.0%, carbohydrates (lactose) - 4, 6- 5.0%, mineral substances - 0.7-0.8%, mass fraction of dry substances - 11-13%.
Condensed and dry milk Condensed and powdered milk widely used in the production of almost all confectionery products.
Condensed milk Three types are produced: whole condensed milk with sugar; whole condensed milk without sugar, which is produced sterilized in cans; low-fat milk, condensed with sugar.
Condensed milk with sugar is prepared by vacuum boiling pasteurized milk with the addition of sugar syrup... After boiling, the resulting product is cooled and poured into a container.
Condensed milk without sugar, after boiling under vacuum, is subjected to homogenization - crushing of fat globules, and after cooling and hermetically sealed in cans - sterilization.
Requirements for the quality of condensed milk Taste and smell - sweet, clean, with a pronounced taste of pasteurized milk, without foreign tastes and odors, and for sterilized sugar-free - a characteristic sweetish-salty, characteristic of baked milk without foreign taste and odors. Color - white with a creamy shade, uniform throughout the mass. In low-fat milk, a bluish and slightly brownish tint is allowed. The consistency is homogeneous throughout the mass. For condensed milk with sugar powderiness and a slight lactose sediment are allowed.
Mass fraction of dry substances for condensed milk: - with whole sugar at least 73.5%, - for low-fat 70%, - for condensed milk without sugar at least 25.5%. The mass fraction of sugar is not less than, respectively, 43, 5% for whole and 44% for low-fat. In addition to sucrose, condensed milk contains lactose, the amount of which should be taken into account when calculating the mass of total sugar in confectionery.
Storage of condensed milk Condensed milk with sugar and without sugar should be stored at a temperature of 0-10 ° C and a relative humidity of no higher than 85%, and for low-fat milk, no higher than 75%. Under these conditions, the shelf life for condensed whole milk packed in a sealed container is no more than 12 months.
Powdered milk is obtained by drying whole and skim milk. Drying is carried out in two types of dryers: roller, spray. On roller dryers, the so-called "contact" drying is used.
The resulting milk powder has the appearance of a film and is ground into powder. When drying in spray dryers, milk is pumped through a nozzle into a large chamber in which hot air circulates. The dried milk falls to the bottom of the chamber in powder form.
Whole milk powder is subdivided into two grades depending on the quality in terms of organoleptic characteristics and into two types depending on the fat content: 20 and 25% fat. The mass fraction of moisture for various types of dry whole and skim milk should be no more than 7%.
When packing such milk in containers with polyethylene liners, the humidity should be even lower: for spray-dried milk no more than 4%, and for film milk no more than 5%. The taste and smell should be characteristic for spray drying fresh pasteurized milk (for skimmed milk) and for film drying - boiled milk. Powdered milk by appearance should be a fine, dry powder of white with a cream shade. For film drying, cream color is allowed.
Storage of milk powder Milk powder, packed in containers with a polyethylene liner, should be stored at temperatures up to 10 ° C. At the same time, the relative humidity should not exceed 85%. Powdered milk in a container with a parchment or cellophane insert must be stored at temperatures up to 20 ° C. At the same time, the relative humidity in the warehouse should not exceed 75%. Under these conditions, milk can be stored for up to 3 months from the date of production.
Fresh cream, condensed with sugar and dry Cream is a dairy product with a high fat content obtained by separation of milk.
Fresh (pasteurized) cream. They are produced in three types, differing in fat content - 10, 20 and 25%. In the confectionery industry, pasteurized cream finds relatively limited use. Canned cream (condensed with sugar, dry and dry with sugar and dry high-fat) is used more often.
Condensed cream with sugar. They should be stored at a temperature not exceeding 10 ° C and a relative air humidity not exceeding 75%. It is allowed to store condensed cream with sugar at a temperature not exceeding 20 ° С for no more than 90 days.
Dry cream (high fat). They are stored at a temperature not exceeding 10 ° C and a relative air humidity not exceeding 70%. In the confectionery industry, it is allowed to replace some dairy products with others. In this case, two main provisions must be observed: with any replacement, it is imperative to maintain the content of dry skimmed milk residue, and the total amount of dry matter during replacement must be constant.
Products from milk whey The following types of milk whey are intended for the confectionery industry: "Concentrated milk whey", "Condensed milk whey with sugar", "Condensed fermented milk whey", "Dry milk whey".
Concentrated milk whey This whey is subdivided into the following types: concentrated milk whey (SMCP) with a mass fraction of solids of 13, 20 and 30%, concentrated milk whey (SMCT) with a mass fraction of solids of 13, 20 and 30%, milk whey concentrated cheese fermented (SMKP Sb) with a mass fraction of dry substances only 30%, concentrated milk whey with sugar (SMKPS) with a mass fraction of dry substances 52, 5, 65, 0, 75, 0 and 90, 0%, concentrated milk whey cottage cheese with sugar (SMKTS) with a mass fraction of dry substances of 52, 5, 65, 0, 75, 0 and 90, 0%.
Condensed milk whey This whey is produced in four types: condensed milk whey (СМСП), milk condensed curd whey (СМСТ), condensed milk whey, fermented cheese (СМСП Sb), condensed milk whey with sugar (СМСС). All these types of concentrated whey without sugar are produced with a mass fraction of dry substances of 40 and 60%, and condensed whey with sugar - with a mass fraction of dry substances of 75%.
Dry whey This whey is subdivided into two types according to the raw materials used: dry milk whey (СМСу. P), dry milk whey curd (СМСу. Т).
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Research project "Milk and Dairy Products"
Project participants: pupils preparatory group, parents Developers: Popova Irina Petrovna Gorina Anna Nikolaevna
MKDOU " Kindergarten No. 4 "p. Novokumsky
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Project type: research period: 1 month project participants: children 6-7 years old, teachers, parents educational area: cognition integration: social and communicative development, physical, speech development, artistic and aesthetic development
Project passport
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Relevance of the project
Milk is an indispensable and irreplaceable product for baby food. In terms of its chemical composition and biological properties, it occupies an exclusive place among the products of animal origin used in the nutrition of children of all age groups. Therefore, we, adults, must help children discover the valuable qualities of milk, its importance for the development of the child's body.
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Problem
Preschool children do not understand the importance of milk and dairy products in the development of the human body. My children and I decided to see where the “milk rivers” come from, find out where milk is contained and why does a person need milk?
Motivation
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Purpose: to enrich children's knowledge about milk as a valuable and useful product for the growth of the child's body.
Objectives: To broaden the horizons of children about milk and dairy products. To form research skills in children (search for information in various sources). Develop a cognitive interest in research activities, a desire to learn new things. To develop the ability to work in a team, the desire to share information, to participate in joint experimental and experimental activities. Form a conscious attitude to healthy eating in children. Involve parents in the project.
Slide 6
If children learn more about the value of milk and dairy products through their own research activities, they will understand that milk is a valuable food product for the child's body and they will want to eat it.
Hypothesis:
Slide 7
Fundamental question
WHAT IS MILK?
Slide 8
Problematic issues
Where did the milk come from?
Is milk good for humans?
What are dairy products?
Slide 9
Research methods
OBSERVATION
SEARCH JOB
EXPERIMENTATION
Slide 10
Slide 11
Stages of project implementation
Preparatory creation of a developing environment, selection of information resources, encyclopedic and fictional literature, creation of problem-game situations
Slide 12
Slide 13
Practical stage
Slide 14
Experiment No. 1 Modification of milk into curdled milk Poured into 2 glasses of fresh whole milk. They put one glass in the cold, the other in the warm. Have you watched how milk changes in cold and warmth?
Conclusion: milk does not change in the cold, it is stored. In the warmth, milk turns sour and turns into a new food product - yogurt.
Slide 15
Experience No. 2 Modification of milk into yogurt
The berries were added to the curdled milk, mixed in a mixer. Conclusion: if you add berries or jam to yogurt (kefir), and then knock down with a mixer, you get yogurt.
Slide 16
Experience No. 3 Modification of milk into curd
We had a question: What will happen to the curdled milk if it is heated even more? I put the yogurt on the electric stove, brought it to a boil. Thick flakes appeared in the yogurt and a yellow liquid separated. Strain through a colander. The water is glass and a thick mass remains - cottage cheese. Conclusion: to get cottage cheese, you need to heat the curdled milk to a boil and strain.
Slide 17
Milk magic
The experience of creating gorgeous floating patterns from common household materials. Poured milk into a flat plate. Gouache of different colors was dropped on milk in several places. A cotton swab was dipped in the product. The dishwashing liquid causes the milk and the dye to mix, resulting in beautiful, colored curls on the milk surface.
Slide 18
Why do people need to consume dairy products? ...
Many people consider milk to be almost the most the best product of those that we eat. Having learned how many substances useful for your body are contained in it, you will understand why this is so. One of the main constituents of milk is protein, which is necessary to strengthen muscles and restore them after hard work. The other is fat, which brings energy to your body. This fat, as you might guess, is called milk fat. Milk also contains sugar, which is another source of energy. Milk also supplies the body with important mineral salts. They are required by humans to strengthen bones and produce fresh blood.
Slide 19
Do you know what dishes can be prepared with milk and dairy products?
Slide 20
pancakes
pancakes
curd snacks
yogurt
chocolate milk
syrniki
milk soup
cream
chocolate yogurt
milk porridge
ice cream
omelette
curd, cereal casseroles
cottage cheese with sour cream
Slide 21
WHAT IS MAKED FROM MILK: Cheese, cocktail, butter, yoghurts, sour cream, ice cream, cottage cheese, condensed milk.
MILK IS A NUTRITIVE LIQUID OF WHITE COLOR
WHAT IS IN MILK: Water, vitamins, fats, proteins, calcium and phosphorus for bone development.
TREATMENT: When colds, in case of poisoning, diseases: kidney, heart, stomach.
DISHES WITH DAIRY PRODUCTS: Porridge, soups, sandwiches, pizza, dumplings, curds, casseroles, omelet, pancakes
Slide 22
WHAT WE KNEW Milk from a cow A cow lives in a barn A cow grazes in a meadow and eats grass White milk, sold in a store Milk is made into porridge A car brings milk to the store
WHAT WE KNEW Cottage cheese, sour cream, cheese, yogurt, yogurt are made from milk. Various very tasty and healthy dishes are prepared from milk.If you do not eat milk, there will be poor health In our area there are many cows at the livestock complex, where livestock breeders, veterinarians, calves, milkmaids take care of them. Milk is brought to the store from the dairy, where it is processed and dairy products are made
Have
Slide 23
The children changed their minds about milk and dairy products and now decided to constantly consume dairy products.
THE HYPOTHESIS CONFIRMED
Slide 24
Be healthy!
Milk contains many useful vitamins and substances. Drink fresh milk, To make caries disappear, To keep your bones strong, Do not have a headache, Mood to be always cheerful.
What is milk?
Pupil of the 8th grade of the secondary school of the Krasitskoe village Protasova Kristina
Find answers to questions:
Find out what milk is? Food or Drink?
Is it true that ordinary blood is the raw material for the formation of milk?
Understand the value of milk.
What makes milk white?
Why does a person need milk and how much?
How much milk does a baby need per day?
What products are obtained from milk?
What can be made from milk?
Is the milk of different animals the same? Compare the milk of some animals.
Who drinks milk and whose?
Milk and cosmetics: is it possible? ..
Interesting about the product
Among the products that have long been used in food, there is no equal to milk. And, although, for a long time, people did not imagine what milk is, what substances it consists of, but they learned to appreciate its nutritional and healing power. No wonder the healers of Ancient Egypt, Greece and Rome, observing the effect of milk on the human body, called this wonderful product the juice of life, a source of health.
In the Middle Ages, the level of medical science did not yet allow a detailed knowledge of the effect of milk on the body, and each doctor used it, guided by his personal experience and knowledge.
For the first time, the benefits of milk were scientifically substantiated in the laboratory of I.P. Pavlov. It turned out that the least amount of gastric juice is required for the digestion of milk; when consumed, the absorption of other food components increases. The main advantage of milk is that its nutrients are in a very favorable ratio for the human body.
Milk contains the entire periodic table
Milk contains literally all the elements of the periodic table. Compared to many other products, milk is richer in calcium, magnesium, phosphorus, potassium salts, which are used to build bones, teeth, blood, and nerve tissues.
Calcium in milk is absorbed better than calcium in cereals, bread, vegetables.
Milk also contains trace elements necessary for the body: salts of copper, iron, cobalt, iodine, etc., as well as an extensive complex of vitamins, enzymes, hormones, immune bodies, which are very effective in combating pathogenic microbes.
Half a liter of milk
Exactly so much milk per day satisfies the need of an adult by 30% for protein, 25% for fat, 75% for calcium and phosphorus, 50% for potassium, 30% for vitamins B2 and D1, 15% for vitamins A , B1, C.
How is milk formed?
It is known that the taste of milk and its nutritional value largely depend on what the animal eats. So, a cow, for example, tastes bitter milk. This means that she ate wormwood or some other bitter herb. Thus, it can be assumed that milk is formed from the food that the animal eats - grass or hay. But tigers, or whales, wolves and cats, and many other mammals do not eat hay. What, then, do they produce milk? Moreover, exactly the same, in composition, as in herbivores. Milk is formed in all mammals in the same way, and ordinary blood is the raw material for it. It turns out that such dissimilar substances as milk and blood, consist of the same components. The mammary gland, which is found in all mammals, groups them in different proportions and quantities, increasing, for example, the percentage of sugar in milk compared to its content in the blood by 90 times, fat by 20 times, calcium by 14 times, etc. etc. Both vitamins and minerals are included in milk. And no matter what the animal feeds on - grass, meat or fish - the blood gives all that it needs to milk, and in the right amount... Special cells of the gland "squeeze" all milk components out of the blood and feed the finished product through the ducts into the "tank" - for a cow, this is the udder. The formation of milk from blood, of course, does not mean that nutrition does not play a role in this. It supplies, in turn, all the necessary substances and vitamins, which then pass through the blood into the milk. The richer the blood, the more nutritious and tastier the milk.
What is it about him?
200 nutrients found in milk. It is rightfully called the elixir of beauty. Milk contains proteins, fats, vitamins and other substances beneficial to the skin. The fat and water in this drink are present in the form of the finest droplets that form an emulsion, which allows them to penetrate deeply into the skin without hindrance. Proteins are necessary for strengthening hair and nails, vitamin A for eyes, vitamins of group B for a good complexion. Today all these properties of milk are used in modern cosmetics.
Fat -4%
Protein - 3.6%
Milk sugar - 5%
Minerals – 0,7%
Water - 87%
Milk is most important
For many of us, it is a symbol of childhood and health. It is the very first person who tries it, having been born. But it is also a great cosmetic product.
The beauties of the ancient world washed themselves with cow's milk and firmly believed that baths and masks made of it could make them irresistible, and their skin velvety, tender and white. It is known for certain that the Roman queen Poppaea never parted with a whole herd of donkeys (according to legend, there were more than 500 of them), because she bathed in their milk every day. Beauty Cleopatra washed herself with fresh milk every morning. They say that the Soviet star Lyubov Orlova also liked to take milk baths, which is probably why she always had an excellent complexion ...
Slide number 10
What else do I know about milk?
Due to its nutritional value, milk can replace any product, but no product can replace milk. More than 200 useful substances have been found in milk, which are completely absorbed by the human body.
Slide number 11
Why is milk white?
Not only people feed their newborn babies with mother's milk. There are more than 6,000 other mammals on the globe that feed their young with milk. In addition to the well-known cows and goats, whose milk people are happy to consume, these are also horses, camels, cats, whales, hares, hedgehogs and many others. Their milk is different in taste, fat content, and in the composition of the substances that it contains. But everyone has it white. White color gives milk protein milk. Rabbits have the most protein in milk (15%), which is why rabbit milk is the whitest. Protein in whale milk is 12%, in reindeer - 10%. The fat content of milk is different for everyone. Mares have the least fat in milk, but it contains more milk sugar, so a healing drink, kumis, is prepared from mare's milk. The fattest milk in whales and seals is 45% and 53%. They are followed by reindeer and hares, whose milk is so nutritious that one lunch, for example, is enough for a hare for 2-3 days.
Slide number 12
Dairy products
Cheese is obtained from milk fermented in a special way.
Ayran is a drink similar to kefir.
Kefir is a thick drink made from fermented milk.
Koumiss is mare's milk.
Oil is a fatty substance.
Reverse - skim milk.
Buttermilk is a non-fat cream.
Curd is a curd mass.
Soufflé - cream or milk with sugar for making ice cream.
Cheese is a cheese made from sheep's milk.
Yogurt is a fermented milk product with vitamins and fruit additives.
Matsoni is curdled milk.
Milk is a white liquid secreted by the mammary glands of females.
Cream - thick top layer of milk.
Slide number 13
Dairy products
Curd - curds of sour milk.
Varenets - fermented baked milk.
Ryazhenka - fermented baked milk.
Sour cream is a product made from sour cream.
Blancmange - cream jelly.
Ice cream is a frozen sweet dish made from cream.
Whey is a liquid sludge of curdled milk.
Sour milk - thick sour milk.
Lactobacillin is a type of curdled milk.
Slide number 14
How much milk does a child 3-7 years old need?
Experts have calculated: at this age, children need 500-600 g of milk per day, including that which is spent on cooking porridge, vegetable puree, omelet. It is very useful to replace part of the milk with kefir.
For example, a child receives a morning portion of milk with porridge, a cup of milk or kefir is given for an afternoon snack, a cup for dinner.
Between breakfast, lunch, dinner, milk should not be given - FACT MILK IS NOT A DRINK, BUT FOOD, it contains 13% of dry matter, which includes proteins, carbohydrates, fat. An excess of milk reduces appetite and can, displacing other healthy dishes, in particular meat, contribute to the development of anemia in the child.
Slide number 15
Is the milk the same?
Let's compare the milk of a cow and a reindeer:
Cow: Deer:
Water - 87% Water - 68%
Fat content - 4% Fat content - 17%
Reindeer milk contains 2 times less sugar, 3 times more casein and about 5 times more other proteins.
Slide number 16
Goat milk
If it is necessary to consume milk, it should be remembered that besides mother's milk, the most useful is goat's milk for all ages.
Raw goat milk is the purest product.
It has been proven that cow's milk produces a lot of mucus, while goat's milk does not.
The goat is probably the cleanest pet. Her excretory organs are close to ideal, hence the reason for her friendly disposition. Being a pure animal, the goat does not suffer from tuberculosis, brucellosis and other diseases that cows suffer from. Goat's milk contains more protein-free nitrogen, higher in niacin and thiamine, than any other food.
Goat's milk is extremely effective for diarrhea in children due to its high niacin content. It contains almost double the amount of albumin and globulin - especially valuable parts of milk protein. It is also richer in easily digestible fat. It contains vitamins A and D.
There is almost the same amount of iron salts in goat milk as in cow's milk.
Slide number 17
Camel milk
By nutritional value and it tastes like cow, but it contains more fat (up to 5%), as well as calcium and phosphorus salts.
Slide number 18
Slide number 19
Sheep milk
Sheep milk is almost 2 times fatter than cow's milk. But its fat contains fatty acids that have a specific smell that not everyone likes.
Used for making feta cheese and local cheeses.
Slide number 20
Mare's milk
Nutritionally inferior to cow.
Slide number 21
Who drinks milk and whose?
In the Caucasus - goat and sheep
In Central Asia - camel milk
In the North - deer
In Britain - cow
In Spain - sheep
In the Arabian deserts - camel milk
In Egypt - buffalo milk
In Peru - milk of llamas
In Tibet - yak milk
In Lapland - reindeer
Milk from both donkeys and mare is also used in nutrition.
Slide number 22
Milk and egg shake
Mash the yolks of 3 eggs from the 3rd table. tablespoons of sugar, add 3-4 teaspoons. spoons berry syrup and then, stirring gently, pour in 3 cups of chilled milk.
Pour cocktail into glasses. It is better to drink it through a straw.
Slide number 23
Milk jelly
Add sugar to hot milk, boil. Dissolve starch in a small amount of milk, add, stirring occasionally. in milk and stand for 5-6 minutes (bringing to a boil) over low heat, stirring all the time. You can add vanillin. Pour into glasses, cool.
Slide number 24
Milk jelly
Recipe: milk-750g, sugar-120g, vanillin-0.03g, gelatin-30g, water (for gelatin) -180g.
Sequence of work:
1. Pour gelatin cold water and leave to swell for 1 hour.
2. Pour milk into a saucepan with a capacity of 1 liter, bring to a boil and remove from heat.
3. Vanillin, sugar, add to hot milk.
4. Throw the swollen gelatin on a sieve, let the water drain and put in hot milk.
5. Stirring continuously, bring the milk with gelatin to a boil. The gelatin should dissolve completely.
6. Pour the milk mixture into jelly molds, let it cool to 30 * C and refrigerate.
7. After complete solidification, the mold is immersed in hot water (50 * C) for several seconds to make it easier to remove the jelly.
Slide number 25
Alpine lunch
This dish is prepared in Corinthia - the very region of Austria where the town of Weigensfeld is located - where Bitner's balm is produced.
Milk soup
2 liters of milk, 2 eggs, 0.5 kg of flour, a pinch of salt.
Knead eggs, flour, 1 liter of milk and salt into the dough.
Put the remaining milk on fire. Grate the dough and put in boiling milk. Do not interfere.
Slide number 26
Milk and cosmetics
Try milk and dairy products for yourself as cosmetics, the result will pleasantly surprise you!
If you want to make an express face mask, boil an apple in a small amount of milk, rub through a sieve and apply the resulting warm mass to your face, rinse off with cold water after 20 minutes, the skin acquires a fresh and youthful look.
If your skin lacks vitamins, take 1 table. a spoonful of fresh cottage cheese, vegetable oil, add a little milk and carrot juice, apply on face for 20 minutes, then rinse with warm water.
If you have chapped, rough skin, pour 2-3 tablespoons. Spoons oatmeal milk or cream. Mix everything and apply on face for 20 minutes, then rinse.
If you have dull, dry skin, take a milk and honey bath. Dissolve 1 cup of honey in 1 liter of warm milk. Add the resulting mixture to the bath.
If your eyelids are swollen, soak cotton swabs in fresh milk (1/2 tablespoon per swab) and place on your eyes for 10 minutes.
"Good advice", 2006
Slide number 27
Poems from childhood ...
Kitten-cat Knocks, strum ...
Kitty, kitty - cat, Knocks, strumming on the street:
Kitty is a gray barrel! Thomas rides a chicken
Come, kitty, spend the night, Timoshka - on the cat
To swing my baby, to lull. On a curved track.
How I will pay you, the cat, for the work. -Where, Thomas, are you going?
I'll give you a piece of cake and a jug of milk. Where are you driving?
Black cow - I'm going to mow hay.
The cow was grazing in a green meadow. -What do you want hay for?
Oh, what will happen now, I can't understand: - Feed the cows.
She ate emerald grass - What do you want cows for?
And blue cornflower to add. - Milk. Drink, children, milk - you will be healthy!
The value of milk also lies in the fact that the nutrients that make up the composition are very easily and quickly absorbed by the body.
Milk is irreplaceable in dietary and baby food.
Milk and dairy products contain a sufficient amount of easily digestible calcium - especially necessary for the normal formation of the skeleton of children.
Without milk, children grow poorly, often get sick and get tired quickly, especially schoolchildren.
Children should drink at least two glasses of milk every day.
Slide number 31
Slide number 32
Information sources
1. G. Shalaeva, L. Kashinskaya. All about everything. Volume 7. Company "Klyuch-S", Philological Society "Slovo", Center for the Humanities at the Faculty of Journalism, Lomonosov Moscow State University, Moscow, 1994.
2. GP Shalaeva. All about everything. Volume 4. Company "Klyuch-S", Philological Society "Slovo", TKO AST, Moscow, 1994.
3. M.A.Vorobyova. Dairy culinary. Moscow, publishing house AST. 1999.
5. A.Ya.Labzina, E.V. Vasilchenko, L.N. Kuznetsova. Service worker. 5kl. Moscow. Education. 1982.
6. N. Bely. Amur region - granary of the Far East. Khabarovsk. Publishing house "Priamurskie vedomosti" .2002.
7. Magazines of different years: "School and Production", "Peasant", "Rabotnitsa".
8. I.B.Klavdieva, I.V. Aksenova. Culinary calendar. 1994.
9. T.N. Putintseva. We welcome guests. Calendar. 2007.
10.G.P. Lobarev, M.M. Panfilova. Family calendar. 1998.
11. E.V.Shish. Desserts and drinks. LLC "Harvest". 1999.
12. A. N. Kudyan. The hostess about food products. Minsk: Uradzhai, 1978.
1 slide
Milk Presentation on the subject "Fundamentals of expertise and commodity science 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 that are not yet able to digest other food. Milk is found in many products used by humans, and its production has become a major industry. Natural milk is one of the irreplaceable human food products, because it contains nutritional and biologically active substances necessary for the body in a balanced state. The nutritional value per 100 g whole cow's milk Energy value: 60 kcal = 250 kJ
3 slide
Classification Classification and assortment of drinking milk. According to its composition, milk is divided into natural: whole (natural, unchanged), normalized by fat content (fat content brought to a certain value), skim and reconstituted, which is obtained from dry whole or skim milk, often mixed with natural. By the type of heat treatment, milk is classified into pasteurized and sterilized. There are the following types of drinking milk: pasteurized (different fat content - 1.5; 2.5; 3.2; 3.5; 6% and low-fat); sterilized (different 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 within 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", "Mila Mila", "Lianozovskoe", "Tsaritsinskoe" and others are made. In addition, milk "Mozhaiskoye", produced according to a special technology, is referred to as sterilized milk; rendered (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 - different fat content), with flavoring fillers (chocolate, strawberry, banana, etc. - different fat content); for young children (ion exchange milk, which is similar in composition to human milk by replacing calcium and magnesium ions with potassium and sodium ions; vitalact DM, etc.).
4 slide
Fun Facts Cows don't give milk until they have a calf. A cow's udder contains 11 to 23 liters of milk. Goat's milk is the main ingredient in cheese 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 that 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 per life Milk is 85-95% water. The rest is made up of vitamins, proteins, carbohydrates and fats. Before the milking machine was invented, farmers could milk on the order of six cows per hour, but today this figure has risen to more than a hundred cows per hour. Camel milk is not curdled. It is easily absorbed by people with lactose intolerance and contains more vitamin C than cow's. Camel milk is a staple food for desert peoples and Somalis. With milk, you can easily remove a fresh ink stain. It is recommended to clean gilded frames and mirrors with milk. According to archaeological data, during the Neolithic period, people could not yet drink animal milk - their bodies lacked a gene necessary for the assimilation of lactose. This ability came to our ancestors later, due to a genetic mutation.
5 slide
Chemical composition Milk components are divided into true and extraneous, and true - into main and secondary based on their content in milk (Fig. 5.1). Such main components as milk fat, lactose, breech, lactalbunin, lactoglobulin, are compounds that are synthesized in the mammary gland and are found only in milk. When producing, evaluating the composition and quality of milk, it is customary to isolate the content of the fat phase and milk plasma (all other components, except for fat). From a technological and economic point of view, milk can be divided into water and dry matter, which includes milk fat and dry non-fat milk residue (SNF) (Figure 5.2).
6 slide
Dairy products Dairy products - food products made from milk (usually cow, goat): ayran alcoholic drinks from milk Acidophilus (fermented milk dietary product) varenets katyk yogurt kefir kumis Matsun (Armenian and cargo yogurt made from boiled cow, buffalo, sheep, camel or goat milk.) reverse (skim milk) buttermilk curdled fermented milk condensed milk cream butter sour cream milk powder whey cheese cottage cheese baked milk Shubat (fermented milk drink made from camel milk. Traditional drink Kazakhs.)
7 slide
Average chem. composition Water - 87.4% Solids - 12.6% Milk fat- 3.5% Skimmed milk solids - 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 milk Carbon dioxide - 50-70% Nitrogen - 20-30% Oxygen - 5 -10% Ammonia - traces * Milk powder - the residue after drying a sample of milk to constant weight at t = 102-105 ° C. * Skimmed milk powder is an indicator of milk naturalness. 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 adsorption spectrometry and other modern methods showed the presence of more than 50 elements in it. They are subdivided into macro- and micronutrients. Macronutrients The main minerals of 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 found 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 P content 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 organism - it plays an important role in the development of the immunity of the newborn, increases its resistance to intestinal diseases, improves their growth and development, and is also necessary for the normal functioning of the rumen microflora, 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 insignificantly during the year - by the end of the year, the sodium content rises and the potassium content decreases. Potassium and sodium salts provide salt balance, that is, a certain ratio between calcium ions and phosphoric and citric acid promoting 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 are sick with mastitis. Milk minerals
9 slide
10 slide
How can you tell good milk from bad milk? Color Rustic cow's milk should be opaque, saturated white, sometimes even "creamy" color, because its fat content is quite high - from 3 to 6%. If the milk you bought is liquid, watery, "cyanotic" in color, it means that it was diluted with water. Of course, you shouldn't buy such milk next time. To determine whether milk has been 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 a while (after 5-8 hours), thick, heavy cream... A hostess who sells a little standing, and not just milked milk, can either stir them again in the milk, or remove them. In the first case, after a while, the cream will again float to the surface in an even dense layer, in the second - there will be very little or no cream at all. Smell Good milk must smell fresh milk... It cannot smell sour. And most importantly, milk should not smell like manure. The only exception will be freshly milked milk: it sometimes has a light, barely perceptible smell of the barn, which, however, disappears very quickly. Acid Good milk should turn sour - turn into curdled milk. This is totally 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 yoghurt... If, on the contrary, you want the milk to stay sour longer, store it in the refrigerator. Spring and summer milk does not sour during the day, autumn milk (from about October) is stored longer - it does not deteriorate within 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, metro Kievskaya, st. Mozhaisky Val, 11. On weekends. Leningradsky market, metro Airport, st. Hourly, 11. On weekends. Riga market, metro Rizhskaya, Prospect Mira, 88. On weekends. Educational and experimental farm of the Moscow Agricultural Academy named after V.I. K. A. Timiryazev, Academic building No. 4 (Zoo station), metro Voykovskaya, Timiryazevskaya, st. Pasechnaya, 4. Every day, from 8.00 to 11.00. Globus Gourmet chain of stores (Bolshaya Yakimanka, 22; Novy Arbat, 19, p. 1; Petrovka, 2; 8th km of Rublevo-Uspenskoe shosse, 8; Pokrovka, 2; Leningradskoe shosse, 112; Kutuzovsky pr-t, 48) Chain of stores "Azbuka Vkusa"