Wholesale trade in dairy products okVED. Milk, lactic acid products, eggs, edible fats

determines the degree to which a product raises blood sugar and determines the insulin response of the pancreas. The lower glycemic index, the more often you should eat such foods. The higher the glycemic index, the less often these foods are included in your diet.
Short glycemic index: 10-35.
Average glycemic index 35-50.
High glycemic index: over 50.

Overall score
This is an indicator based on a combination of the following factors: calorie content, glycemic index, content of proteins, fats and carbohydrates... Each product is rated on a scale from 0 to 10 and determines how much a particular product is recommended for use during a weight loss program. The overall rating is not related to the "absolute benefit" of a particular product, but only indicates how much the product helps or hinders. The higher the overall score, the more often such foods are recommended to be consumed; the lower - the less often.

There are many interesting and sometimes strange facts about dairy products. For example, ice cream, the fatter, the healthier and has a lower glycemic index. Or the fact that whey inhibits weight loss. But, this is a topic for a separate post. In the meantime, just a table nutritional value of these products to us.

The food of any family certainly includes products of animal origin.

First, because they are delicious.

Secondly, they contain substances useful to the human body that are not found in plant products.

Since the human body is unable to produce these substances on its own, dairy products must be included in the diet.

Let us first verify this using the example of an integral milk.

Useful properties of milk

As a dietary food product, cottage cheese is used in the treatment of:

• obesity;
• diseases of the liver, heart;
• in the fight against hypertension and atherosclerosis.

Foods such as milk, cheese, cottage cheese, eggs, donated by nature, contain complete proteins. They supply the human body with essential amino acids. This is their advantage over products of plant origin and invaluable benefits.

Cheese is one of the most useful products ever invented by mankind.

This article will focus on what determines the beneficial properties of cheese, what valuable substances it contains.

In addition, to whom it is useful, and under what features it can harm.

At the end of the article are given useful tips and recommendations for choosing cheese in the store.

It also provides tips on how to store the product properly at home.

Milk- valuable food product... Milk is especially important in the nutrition of children, the sick and the elderly. High nutritional properties milk is due to the fact that it contains easily digestible complete proteins (3.3%), fats (3.2%), milk sugar (4.5%), vitamins A, D, C, B, mineral salts (calcium, phosphorus , potassium, etc.).

Good quality milk has White color with a slightly yellowish tinge. A reddish color indicates an admixture of blood (in case of udder disease) or infection with bacteria not characteristic of milk, and can also be associated with feeding animals with beets. A bluish tint indicates that the milk has been diluted with water or skimmed. Milk smells easily, so it should be stored separately from odoriferous substances.

Taste fresh milk sweetish. When souring, a sour taste is felt. If wormwood, bitterness or some medicinal substances get into livestock feed, milk may have a bitter or salty taste. The consistency of the milk should be moderately thick, but not watery or slimy.

According to GOST 352-41, milk intended for sale must be natural and obtained from healthy cows; it must contain at least 3.2% fat, have an acidity of no more than 21 ° for bottled and no more than 22 ° for flask, at least 8% of dry fat-free substance. Milk should be free of foreign odors and tastes,
Due to the influence of ambient temperature on the quantitative and qualitative composition of the microflora of milk, according to the established sanitary regulations, the milk after receiving it must be cooled so that when it is delivered to the collection point it has a temperature of no higher than 10 °. Flask and bottled milk is stored in the container in which it arrived at a temperature of 0 to 8 °.

Lactic acid products... These include yogurt, kefir, cottage cheese, sour cream, etc.

Sour milk should be white or slightly yellowish; fermented milk smell and taste, without foreign taste; the consistency is homogeneous, without swelling of the separated whey.

Kefir is usually milky white or slightly yellowish in color; sour milk smell and taste, refreshing; the consistency is homogeneous and delicate. Kefir should not contain curd flakes and whey released in large quantities. Slight gas formation is allowed due to normal lactic acid microflora. One-day kefir has a laxative effect, three-day kefir strengthens.

The cottage cheese should have a milky white color, sour milk taste and smell, a homogeneous, delicate non-flowing and not fragile consistency. There should be no foreign impurities in the curd.

Sour cream has a white or slightly yellow color, delicate, fermented milk smell and taste, thick, homogeneous consistency. There should be no grains in the sour cream.

Eggs- tasty, nutritious product... They contain valuable protein (12%), fat (11.4%), carbohydrates (0.49%), vitamins (A, D, B1, B2, PP), mineral salts.

The quality of eggs is determined organoleptically and ovoscoping (translucency). On the fresh eggs when ovoscoping there are no spots, and spoiled ones do not transmit light or have spots.

Edible fats... IN butter contains up to 85% milk fat and about 12-13% water. It is good dietary product... It is absorbed by 95-98%. Contains a lot of vitamins A and D. When stored in the light, it turns rancid and "salted" in the heat.

Vegetable oils are a valuable high-calorie product (in 100 g - 900 calories). Indispensable in nutrition due to the content of vitamin E, unsaturated fatty acids and phosphatides. Recommended for the elderly and patients with atherosclerosis (20-30 g per day).