If we consider the daily diet of a modern person, then it should be noted that fermented milk products occupy a leading place, are almost an obligatory food product, along with bread, vegetables, meat products. There are no people on Earth who did not know, did not meet, did not eat such products that are offered by the modern food industry around the world.
This feature is not some new trend or fashion, it has always been so, the entire history of the existence of man and mankind, as evidenced by numerous historical documents, some of which date back to millennia before the birth of Christ.
To understand why this happened, it is necessary to consider in detail what kind of products they are, what they are made of, what is their usefulness for people.
What are fermented milk products
The simplest answer to this question is given by the etymology of the word fermented milk, one of the roots of which is the word lactic, from the word milk... This is a product somehow associated with milk, which is oxidized, as evidenced by the second word.
Indeed, all products in this group are made from milk. For this, any milk of cattle is taken - cow, sheep, horse milk and even buffalo and camel milk. The specific, sour, qualities of such products are obtained due to the introduction of lactic acid bacteria or yeast into milk to change its original properties (they are made from mushrooms useful for digestion). This process is called fermentation, and the bacteria used (regardless of their type) is called sourdough.
Technologically, there are two types of fermentation in the preparation of all fermented milk products:
- fermented milk (one or more types of lactic acid bacteria are used to ferment milk)
- mixed (yeast, sugar, sometimes beneficial bacteria of the non-lactic acid group, enzymes are used).
Milk is a natural habitat for these bacteria. First of all, because of the polysaccharide it contains - lactose, which bacteria feed on. After the digestion of milk sugars, bacteria release by-substances - lactic acid, which gives a specific sour taste, carbon dioxide, water. Modern manufacturers add other additives that become a breeding ground for the life of bacteria.
Variety of fermented milk products and their main types
The types of fermented milk and other bacteria, additional ingredients, types of this or that milk used in production determine their huge variety. Dairy production technologists regularly improve production and offer new types of milk-based milk products. products.
The main types of k.-mol. products:
The list of types of fermented milk products is not limited to this, there are only thousands of types of cheese and it is prepared from different types of milk. About the variety and ubiquity of types k.-mol. the drinks are evidenced by the multitude of local, common in a specific geographic area, with local production characteristics. So, among the peoples of the Caucasus, kumis became widespread, in Central Asia - ayran, in Tataria, a local k.-mol. drink suzma and kort, in Bashkiria - orot and kaymak. Residents of Armenia prefer tan and machun, residents of Georgia produce yogurt, Ukrainians cook varenets. National k.-mol. the drink of the Egyptians is leben, and the inhabitants of Iceland use skyr.
How are fermented milk products useful?
Their use is in direct proportion to the usefulness of the main raw material for their production - milk. Despite the processes of fermentation, fermentation, most of the nutrients of milk do not undergo any changes, and, one might say, inherited by milk. products.
Almost all proteins and amino acids, animal fat, vitamins of groups A, B, D, PP, E, micro- and macroelements (calcium, magnesium, potassium, chlorides, selenium, iron, copper) of milk are "inherited". Carbohydrates, mainly lactose (milk sugar), are broken down by bacteria to glucose and galactose. Substances of the vital activity of lactic bacteria also turn out to be useful for human nutrition.
The main benefit is that they can be eaten by people who have problems with intolerance to proteins and carbohydrates in pure milk. So, people with hypolactasia (intolerance to milk sugar - lactose) can use almost all of them. products, since there is almost no lactose in them, even in fresh form, they contain it in a minimal amount.
Patients with allergic reactions to pure milk proteins (for example, caseinogen) can use their fermented types in cheeses, cottage cheese, in which the protein structure changes to casein.
The amount of so-called "bad cholesterol" contained in pure milk is significantly reduced under the influence of bacteria. The structure of polyunsaturated animal fats changes, which makes milk fat less harmful.
Fermented milk proteins are easier and faster to digest and absorb by the body. Carbohydrates do not require additional forces of the body to break down, since they are already broken down by bacteria to monosaccharides, which are the main building blocks for body tissues and cells.
Bacteria and their waste products are very useful for the normal functioning of the intestines, normalize metabolic processes, eliminate inflammation of the mucous membranes, and destroy most of the putrefactive bacteria. Especially useful in this sense are probiotics and lactobacilli, which are found in yoghurts. They are almost the only remedy that restores the intestinal microflora in the initial forms of dysbacteriosis of a different nature. This property of yoghurts gives an unambiguously positive answer to the frequently discussed question: do yoghurts relate to k.-mol. or not?
High-fat products (sour cream, fermented baked milk, varenets) and containing a large amount of protein (cottage cheese, cheese) are recommended by doctors during the rehabilitation period after severe surgical interventions, underweight, dystrophy, and lack of muscle mass.
Low-fat cottage cheese, kefir, yoghurts, due to their low calorie content, are an obligatory part of some diets and weight loss programs.
Why are fermented milk products harmful?
The harm of fermented milk products is also due to the peculiarities of the harm from drinking milk.
Due to the high content of organic lactic acid, it is not recommended to use k.-mol. drinks for those suffering from gastric ulcer, gastritis with high acidity.
Patients with milk protein allergy are advised to refrain from taking any dairy products until the allergen is accurately identified.
People with high cholesterol are offered to use only low-fat milk products. products.
Fermented milk products are an integral part of the human diet, starting from childhood. The technology for their preparation is based on the fermentation of milk, which is obtained from various animals - goats, cows, sheep, mares, buffaloes and even camels. From the article you will find out what belongs to fermented milk products. Their list is very long, but often it includes products that only "pretend" to be such, having in fact a different origin.
Properties of fermented milk products
Features of fermented milk products
Products such as kefir, butter, yoghurts, cottage cheese and many others are well known to us and are often eaten. All of them are the result of fermentation from different types of milk and its derivatives (cream, low-fat products, whey).
The basis of the technology for the production of fermented milk products is the same - it is fermentation with the help of yeast or bacteria. Sometimes boiled or pasteurized milk is fermented. This is done in order to prevent the development of harmful microorganisms and to protect a person.
People have known about the properties of fermented milk products since ancient times. They were famous not only for their nutritional value and rich vitamin composition, but also for their medicinal properties. However, some peoples are still unfamiliar with or do not recognize such products. These are Eskimos, Chinese, Australian aborigines and some others.
The benefits of fermented milk products
A special place among all micro- and macroelements in fermented milk products is occupied by lactic acid, which is able to fight the activity of putrefactive microorganisms in the body. In addition, fermentation products:
- well absorbed and easy to digest;
- rich in vitamins that are well absorbed;
- allow lactose and milk sugar to be well absorbed;
- suitable for people who are lactose intolerant;
- stimulate digestion processes;
- protect the intestines from infections and normalize its activity;
- prevent tuberculosis;
- increase the absorption of calcium;
- vitamins A, B, E, D.
Fermented milk products production technology
All fermented milk products can be divided into three large groups:
- those that are produced by fermenting milk with bacteria are fermentation products. This is yogurt, rennet cheese, yogurt, acidophilus, etc.;
- those that are the result of alcoholic fermentation and lactic acid fermentation. Not only ordinary lactic acid is released from milk sugar, but also carbon dioxide, alcohol or volatile acids. This is kefir, koumiss, shubat;
- those that are obtained without fermentation - cream, condensed milk, butter.
Types of fermented milk products
Varenets
Varenets is a fermented milk product that has been known for many centuries. They began to cook it in Siberia from baked milk. The technology of its preparation is not complicated - the milk should languish in a Russian oven. During simmering, the milk evaporates, and the creamy foam should sink to the bottom all the time. When the milk has evaporated to 1/3 of its original volume, it turns into a thick mass with a slightly reddish tinge. Then sourdough is introduced into it, in the role of which sour cream may well act.
Yogurt
Sour milk is also a traditional product for Russian cuisine. The basis of its preparation is boiled milk, which has cooled down. They put a sourdough in it, which can become a crust of black bread. By the way, it is not necessary to use even a leaven for yogurt, because it is fermented due to the action of lactic acid lactococcus. Milk with or without sourdough should be placed in a warm place, where it will stay for 10 to 12 hours.
Ryazhenka
Ryazhenka is a special kind of curdled milk, except that its homeland is Ukraine and it is prepared from milk with cream and clay pots. It is prepared with languor on the verge of boiling, but does not boil. When the milk becomes creamy, sourdough sour cream or streptococcal bacteria are added to it.
Cheese
Cheese is also a fermented milk product, which has many different varieties that cannot be listed. Among them are soft and hard, moldy, young and many others.
Butter
Butter is a product that was prepared in Ancient Russia and was one of the most expensive. It is prepared by "churning" milk, sour cream. Vologda butter has a special technology, and is made from cream, which is heated almost to a boil, but does not boil.
Kefir
Kefir is a double fermentation product. The “kefir fungi”, which have a very complex structure, act as a starter culture. Kefir has the most beneficial effect on the body, helps fight diseases and strengthens the immune system.
Shubat
Shubat is also a double fermentation product, only it is made from camel milk.
Cream
Cream is a product that is harvested from the surface of fresh milk if it has stood for several hours after a goat, sheep or cow has been milked.
The list of fermented milk products is very large. Among them are ayran, and cottage cheese, and kurt, and yogurt and many, many other products.
Fake fermented milk products
Among the products there are those that are considered to be fermented milk, although in fact they are not. Among them:
- soy milk tofu, which has become very popular;
- margarine from fats in the composition. Even milk fat may not be in it;
- spread is a kind of soft margarine.
When buying fermented milk products, you need to strive not only to try something new, to choose something useful, but also to pay attention to the expiration dates. A spoiled fermented milk product may not cause poisoning, but it will entail not the most pleasant sensations and upset the digestive system.
Milk is a natural, highly nutritious product that includes all the substances necessary to maintain life and development of the body for a long time (it is separated by the mammary gland during the period of feeding the young).
Milk improves the ratio of the constituent parts of the diet. It contains all the nutrients necessary for the human body (proteins, fats, carbohydrates, minerals, vitamins) in an easily digestible form, while the ratio of nutrients in milk is optimal to meet the body's needs for them.
Dairy product classification
Milk is the secretion of the mammalian mammary gland. Milk is synthesized from blood constituents. For the formation of 1 liter of milk, 540 liters of blood must pass through the udder of a cow.
"Milk- this is an amazing food prepared by nature itself ", - wrote academician I. P. Pavlov. Milk contains all the nutrients necessary for a person: proteins, fats, carbohydrates, vitamins, minerals, enzymes, hormones, immune bodies. the composition of milk depends on many factors: the quality of the feed, the season, the age of the animal, its breed, etc.
The nutritional value... The content in cow's milk ranges from 2.7 to 3.8%. The main proteins of milk - casein (2.7%), albumin (0.4%), globulin (0.12%) - are complete in terms of amino acid composition. They have a high nutritional value and good digestibility (96%).
Milk sugar (lactose) found only in animal milk. In cow's milk, lactose contains an average of 4.7%. The sweetest milk is mare (up to 7% lactose). An important property of lactose used in the manufacture of fermented milk products is the ability to ferment under the influence of lactic acid and propionic acid bacteria, as well as yeast with the formation of lactic acid, alcohol, carbon dioxide, butyric and citric acids. When heated, lactose reacts with amino groups of proteins and free amino acids - the reaction of melanoidin formation. As a result of the reaction, dark-colored compounds are formed - melanoidins, which give the milk a brown tint (the color of baked milk).
Milk is a good source, especially calcium and phosphorus, which are found in milk in an easily digestible form and in a well balanced ratio (1: 1.5).
Almost all vitamins are contained in milk in small amounts: fat-soluble - A, D, E; water-soluble - B 1, B 2, B 6, B 12, PP, etc. Immune bodies of milk prevent the development of pathogenic (pathogenic) bacteria, neutralize the poisonous products of their vital activity. During heat treatment of milk (pasteurization, sterilization), as well as during storage, the immune bodies are destroyed.
Various enzymes are present in milk: the activity of some of them is used to judge the quality and preservation of milk. So, for example, the phosphatase enzyme is destroyed during prolonged pasteurization, therefore, the phosphatase activity serves as a criterion for the presence of impurities of raw milk in pasteurized or the quality of heat treatment (pasteurization) of milk. The activity of the reductase enzyme is used to judge the bacterial contamination of milk (reductase test).
Daily physiological norms of consumption of milk and dairy products for an adult are: whole milk - 500 g; butter - 15 g; cheese - 18 g; cottage cheese - 20 g; sour cream - 18 g.
Classification of dairy products. The group "dairy products" is formed on the basis of raw materials, since milk is the main raw material for goods belonging to this group.
Dairy products are divided into the following subgroups:
- drinking milk and cream;
- dairy products;
- cow butter (butter and ghee);
- cheeses (rennet and fermented milk);
- canned milk (condensed) and dry milk products;
- ice cream.
Milk classification
All types of milk differ primarily in the content of CO MO. on food additives and fillers, as well as on the method of heat treatment.
When developing this or that type of milk, first of all, the taste habits of the multinational population of our country, the dietary value of the product and the efficiency of its production are taken into account.
According to the technical regulations for milk and dairy products, which entered into force in December 2008, and the current standards, the following basic terms are currently adopted to characterize milk and dairy products:
Milk- a product of normal physiological secretion of the mammary glands of farm animals, obtained from one or more animals during lactation during one or more milking, without any additions to this product or extraction of any substances from it;
Milk products- milk processing products, including a dairy product, a dairy compound product, a milk-containing product, a by-product of milk processing;
Milk product- a food product that is made from milk and (or) its components without the use of non-dairy fat and protein, and which may contain components that are functionally necessary for milk processing;
Dairy compound product- a food product made from milk and (or) dairy products without or with addition of milk processing by-products and non-dairy components that are not added to replace milk constituents. This finished product must contain more than 50% of the constituent parts of milk, more than 40% in ice cream and sweet milk processing products;
Secondary milk raw materials- a by-product of milk processing, a dairy product with partially lost identification or consumer properties (including such products recalled within their shelf life, but meeting safety requirements for food raw materials), intended for use after processing;
Milk processing by-product- a by-product obtained during the production of milk processing products;
Milk drink- a dairy product made from concentrated or condensed milk or whole milk powder or skimmed milk powder and water.
Depending on the degree and type of processing distinguish between the following types of milk and dairy products:
- raw milk - milk that has not undergone thermal treatment at a temperature of more than 40 ° C or processing, as a result of which its constituent parts change;
- drinking milk - milk with a fat mass fraction of not more than 9%, produced from raw milk and (or) dairy products and subjected to heat treatment or other processing in order to regulate its constituents (without the use of whole milk powder, skimmed milk powder);
- whole milk - milk, the constituent parts of which have not been influenced by their regulation;
- standardized milk - milk, the values of the mass fraction of fat or protein, or SNF of which are brought in accordance with the norms established in the normative or technical documents;
- reconstituted milk - a milk drink made by adding drinking water to a concentrated, condensed or dry milk processing product until the corresponding organoleptic and physicochemical properties of the product are achieved, which has not been concentrated, condensed or dried.
Milk classification by type of heat treatment provides for the following division:
- baked milk - drinking milk subjected to heat treatment at temperatures from 85 to 99 ° C with an exposure time of at least 3 hours until specific organoleptic properties are achieved;
- pasteurized, sterilized, UHT-processed milk - drinking milk subjected to heat treatment in order to comply with the established requirements for microbiological safety indicators;
- thermized milk - milk that has undergone health improvement at a temperature of 60-68 ° C with an exposure time of up to 30 s. This processing is carried out either at the beginning or at the end of the technological process for the production of dairy products.
Depending on the mass fraction of fat contained in milk, it is divided into skim, low-fat, low-fat, classic and high-fat.
Classification and assortment of milk
Pasteurized cow's milk intended for human consumption is subdivided into natural, whole (normalized or reconstituted), high-fat, baked, protein, fortified, low-fat, malted, and sterilized - into ion exchanger, vitalactat-DM, whole with cocoa or coffee.
Natural- full-fat milk that does not contain any impurities. Such milk may contain different fat content and other constituents. It serves as a raw material for the production of other types of milk, as well as dairy products.
Normalized - milk, the fat content of which has been brought to the norm of 2.5-3.2%. Depending on the fat content of the original milk, it is normalized with skim milk or cream according to the calculation, followed by homogenization, pasteurization and cooling.
Refurbished- milk with a fat content of 2.5-3.2%, produced in whole or in part from spray-dried cow's milk powder, sweetened condensed milk, whole and low-fat; from non-canned skim milk; from cream, butter and ghee.
High fat milk - milk, brought with cream to a fat content of 6% and homogenized.
Melted - milk, which is brought with cream to a fat content of 6%, is subjected to homogenization and prolonged heat treatment at a high temperature.
Protein- milk with a high content of dry fat-free substances, produced from milk normalized in terms of fat content, with the addition of dry or condensed whole or skim milk.
Fortified- whole or low-fat pasteurized milk with added vitamin C.
Non-greasy(skim) milk is obtained by separating whole milk.
Malt - milk produced from normal iso wan pasteurized milk with the addition of malt extract rich in carbohydrates, vitamins, proteins, biologically active elements. Milk contains 1.5% fat; characterized by high density (not less than 1040 kg / m 3), slightly sweetish taste, smack and aroma of malt. Milk is allowed to contain sediment, small particles of flour and malt, as well as a grayish tint.
Sterilized milk in bottles("Mozhaiskoye") contains 8.2% fat; its taste, smell and color are the same as that of baked milk.
Sterilized milk in bags contains 3.5% fat; in taste, smell and color, it must correspond to pasteurized. Milk is stored without access to light at a temperature not exceeding 20 ° C for 10 days.
Ionic milk it has a low calcium content. In the child's stomach, it curdles to form a delicate, easily digestible clot. Ionic milk is produced without additives, with vitamins B and C, sweet (contains 7-7.5% sugars), sweet with vitamins. This milk is packaged in 200 ml bottles and sterilized in autoclaves.
Vitalakt-DM- baby milk, which in chemical composition is close to mother's milk. It is produced from high-quality whole milk enriched with whey proteins, polyunsaturated fatty acids, complex sugars, fat- and water-soluble vitamins, and iron. This milk contains 3.6% fat, its density is 1.036 g / cm 3.
The shelf life of ion exchange milk and vital acta-DM is no more than 48 hours at a temperature not exceeding 8 ° C.
Milk can be classified according to the characteristics of milk obtained from various animals. Along with cow milk for nutrition and production of dairy products, milk from other farm animals - sheep, goats, mares, camels, buffaloes, etc. is used. The milk of these animals has differences in the quantitative content of basic substances and in the qualitative composition of proteins and fat.
Sheep's milk - white with a yellowish tinge, viscous liquid with a characteristic odor and sweetish aftertaste. Compared to cow, it is more than 1.5 times richer in fat (5.4-8.5%) and protein, due to the high content of protein and salts, it is characterized by high acidity (20-28 ° T). The fat of sheep's milk contains more capric acid. The melting temperature of fat in sheep's milk is 35-38 ° C, fat globules are larger than in cow's milk. The density of sheep milk is 1035-1040 kg / m 3. Milk has a high biological value, contains significant amounts of essential amino acids, vitamins C, A, B, B2. It is mainly used for making feta cheese and other brine cheeses.
Goat milk in chemical composition and some properties it is similar to cow. It contains more protein, fat and calcium, but less carotene and is less heat-stable due to its high calcium content. Fat globules are smaller than in cow, more capric and linoleic acids. Goat's milk is better absorbed by the human body than cow's milk, it is used for baby food, and mixed with sheep's milk - for making feta cheese and brine cheeses.
Mare's milk called albumin - the ratio of casein to albumin in it is 1: 1. It is a liquid of sweet taste, white with a bluish tinge; It differs from cow's in a higher lactose content, lower amount of fat, salts and proteins. When souring and under the influence of rennet, this milk will not clot, casein falls out in the form of small tender flakes, almost without changing the consistency of milk. The acidity of milk is 5-7 ° T, the content of vitamin C is 250-330 mg / kg. The fat of the mare's milk is more fusible (21-23 ° C), the fat globules are smaller than that of cow's milk. It has high bactericidal properties, in composition and properties it differs little from the female one. It is used for the preparation of kumis - a valuable dietary and medicinal product.
Reindeer milk characterized by a special density and exceptional nutritional value. It resembles cream in its density. It is usually diluted when consumed. Due to the large amount of fat, reindeer milk goes rancid very quickly.
Classification and assortment of milk. Cream. Assessment of the quality, conditions and terms of storage of milk and cream
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 milk. By the type of heat treatment, milk is classified into pasteurized and sterilized.
There are the following types drinking milk:
- pasteurized (various fat content - 1.5; 2.5; 3.2; 3.5; 6% and low-fat);
- sterilized (various fat content - 0.5; 1.5; 1.8; 2; 2.5; 3.2; 3.5; 3.6; 4; 5.5; 6%). Sterilized milk includes milk obtained using high-temperature technology (HTT or UHT), which involves rapid heating 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", etc. 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.).
Cream differ from milk in a higher milk fat content. They are obtained by separating milk. Cream is used as a raw material in the manufacture of sour cream and butter, as well as an independent food product. They produce pasteurized cream (10, 20 and 35%), sterilized (10 and 20%), with sugar and flavorings (cocoa, coffee, etc.).
Quality assessment of milk and cream... The quality of milk and cream is assessed by organoleptic, physicochemical and bacteriological indicators. The organoleptic indicators include the appearance and consistency, color, taste and smell. The consistency of milk and cream should be uniform, without sediment, for cream - without stray lumps of fat and protein flakes. Color - white with a slightly yellowish or creamy tinge (a slightly bluish tint is allowed in low-fat milk). Taste and smell - clean, without foreign tastes and smells.
The main physical and chemical indicators of the quality of milk and cream are the mass fraction of fat (in%, not less), acidity (in Turner's degrees, not more), the absence of phosphatase (in pasteurized milk and cream), for milk - density (g / cm 3 , not less), degree of purity. Bacteriological indications
bodies - the total number of microorganisms in 1 ml of milk (cream) and the titer of bacteria of the group of Escherichia coli (BCGC).
Safety indicators of milk and cream include the content of toxic elements (lead, cadmium, copper, zinc, mercury, arsenic), mycotoxins (aflatoxin M 1), antibiotics, hormonal drugs, pesticides, radionuclides (cesium-134, -137; strontium-90 ), as well as microbiological (sanitary and hygienic) indicators. The specified safety indicators are common for dairy products.
Storage conditions and periods... The temperature of milk and cream upon release from the enterprise should be no more than 8 ° С (pasteurized) and 20 ° С (sterilized). Pasteurized milk and cream are stored at a temperature not exceeding 8 ° C for 36 hours from the end of the technological process. Sterilized milk is stored at a temperature not exceeding 20 ° С - from 10 days to
6 months depending on the type of packaging, sterilization mode and storage temperature, sterilized cream at the same temperature - no more than 30 days.
The population of large cities in the country consumes cow's milk, processed in state-owned dairy factories. Milk processing in dairy factories ensures the quality of this product for mass consumption.
MILK PROCESSING AT DAIRY FACTORIES.
To prevent the rapid development of microorganisms that have entered the milk, lengthening the shelf life of the original quality, the milked milk is filtered and cooled, and then sent to dairies, where it is taken in quantity and quality, after which it is purified, normalized, pasteurized (or sterilized), homogenized, cooled and Milk is purified on centrifugal milk purifiers or by pressure filtration on filters through filter cloths to remove impurities.
Due to their small size, the complete separation of bacterial cells from milk cannot be achieved by centrifugal cleaning on a separator. For this purpose, special centrifuges are used, and the cleaning process is called bacteriofuning.
Milk normalization consists in reducing or increasing the content of fat or dry fat-free substances in it. Milk with a fat content of more than 3.2% is normalized by passing it through standardizing separators or by mixing with whole milk containing at least 3.2% fat.
To extend the shelf life of milk when the quality changes, it is pasteurized. Depending on the equipment available at the dairy factories, pasteurization can be instant, short-term or long-term.
Instant pasteurization is carried out in a few seconds without exposure at a temperature of 85-90 degrees, short-term - at 74-76 degrees with an exposure of 15-20 seconds, long-term - at a temperature of 65 degrees with an exposure of 30 minutes.
The most widely used method is short-term pasteurization.
HOMOGENIZATION- is an intensive mechanical treatment of milk in order to crush fat globules into smaller ones.
Then the milk is quickly cooled to a temperature not higher than 4-6 degrees and sent for bottling.
Milk is also sterilized. Such milk can be stored for a longer time. Milk activation is sometimes used. This sterilization method is based on the use of ultraviolet and infrared radiation.
ASSORTMENT OF MILK
For direct consumption, pasteurized or sterilized milk is used.
PASTEURIZED MILK
It is produced in the following assortment:
Whole milk 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.
HIGH FAT MILK is prepared from standardized milk with
content of 6% fat, 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.
VITAMINIZED MILK is prepared from whole or low-fat milk enriched with vitamins A, C, D2.
LOW-FAT MILK is a 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%.
CHARACTERISTICS OF MILK OF VARIOUS ANIMALS.
Along with cow milk, milk from other animals is used in the national economy.
Sheep's milk in comparison with cow's milk is richer in fat and protein 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'S 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. In terms of density, it resembles cream; when consumed, it is usually diluted.
MILK PRODUCTS
An extensive group of food products made from whole milk or its derivatives (cream, skim milk, whey). All dairy products are subdivided into whole milk products, canned milk products, cheeses, butter , baby milk products and dry milk products Special group (by manufacturing method) milk products make up fermented milk products (kefir, koumiss, acidophilus, sour cream and others), obtained by lactic acid or mixed fermentation.
Whole milk products (made from whole milk milk) include more than 100 titles; they are produced mainly in urban dairy factories. The main whole milk products are pasteurized milk, kefir, yogurt, sour cream, cottage cheese. Fat kefir is made from pasteurized milk containing 2.5 and 3.2% fat, and low-fat - from pasteurized skim milk. Curdled milk (from pasteurized milk): Mechnikovskaya - made from pure cultures of lactic acid streptococci with the addition of Bulgarian bacillus cultures; acidophilic - on the same starter culture with the addition of acidophilic bacillus; Ukrainian (“fermented baked milk”) - from a mixture of pasteurized milk and cream, aged for 2-3 hours at t 95 ° С, on a ferment from pure cultures of thermophilic races of lactic acid streptococcus; ordinary - on a leaven from pure cultures of lactic acid streptococcus. Sour milk is produced with a fat content of 2.5-3.2%, and Ukrainian - 4.6%. Sour cream is produced by fermenting normalized cream by cultures of lactic acid streptococci; its fat content is 20, 25, 30, 36 and 40% (amateur). Cottage cheese is produced in fat (18%), semi-fat (9%) and low-fat (from pasteurized milk). Baby milk products- dry mixes consisting of milk, cream, with the addition of sugar, vitamins, iron salts, various types of flour and vegetable oil, similar in composition to human milk. Ion-exchange milk is also close in composition to human milk — fresh cow's milk, processed in ion-exchange columns. Sugar is added to it. Canned milk is produced from pasteurized milk or cream by condensation in special vacuum apparatus; then condensed milk is preserved by sterilization or by adding beet (cane) sugar. Cocoa and coffee extract are used as additives. Dry milk products are produced from whole skimmed pasteurized milk or from cream by drying in special apparatus. The finished product contains 4-7% moisture.
Dairy products are subject to microbiological and physicochemical control. Everything milk products should not contain residual amounts of plant protection chemicals. Ready for release dairy products control the observance of the pasteurization regime, acidity, moisture content, fat, established by the relevant GOSTs. In salty dairy products determine the content of table salt, and in sweets - the sugar content. The quality of dairy products is controlled by factory, regional and republican laboratories of the dairy industry, sanitary and epidemiological stations, and quality inspections.
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