Milk and dairy products are important in human nutrition as sources of:

• easily assimilable calcium
• squirrel
• vitamins A, B 2, B 12

Milk is the only food product in the first months of a newborn's life. With age, its importance in human nutrition remains, although already one year old child, and even more so a schoolchild and an adult, eat not only milk or dairy products, but also other types of products. In most parts of the world, basic dairy products are derived from cow's milk. In small quantities, goat, mare, less often camel milk, and even less often moose milk are used for food.

Milk and dairy products (whole milk, dairy products, cheese, cottage cheese) have a number of very valuable nutritional properties that cannot replace other products. Their most important role in human nutrition is to provide the body with calcium, vitamins B2, A, and complete protein. Without consumption of dairy products, it is difficult to gain in the daily diet the amount of calcium and vitamin B2 necessary for a person. The consumption of milk and dairy products is very important for the growth and development of children and adolescents, for the formation of the skeleton and teeth.

Cheese and cottage cheese are especially rich in protein, calcium and vitamin B 2. When choosing dairy products on a daily basis, preference should be given to low-fat products: semi-fat or low-fat cottage cheese, low-fat cheeses, kefir, yoghurts. Eating low-fat dairy products can lower your intake of animal fat and cholesterol, and your intake of protein, vitamin B 2 and calcium even increases.

Viewsdairyproductsandtheirreceiving

There are many dairy products available.

Drinking milk. The main part of milk is used directly to feed the population. It goes through some preliminary processing. Whole cow's milk contains 3-4% fat. Milk is produced with different fat content: from 0.5 to 6%. The protein content of whole milk is 3-4%. Milk is marketed in pasteurized or sterilized form. Pasteurized milk does not need to be boiled before use and can be stored in the refrigerator for no more than 36 hours. Sterilized milk is also produced (heated to 115 ° C for 15 or 60 minutes). This is milk of long storage, in which microorganisms are completely killed. For home use, pasteurized milk is preferred.

Condensed milk. This product is made for long-term storage of milk. "Condensed milk" is produced with sugar and without added sugar. Concentrate milk by evaporation under vacuum. Condensed milk with sugar contains up to 45% sugar. The nutritional value of condensed milk is lower than that of natural milk.

Powdered milk.Low moisture content (4-7%) allows for long-term storage of powdered milk as a canned milk source. On the basis of milk powder technology, specialized products for children's, medical or sports nutrition are developed.

Dairy products. In our country, kefir, yogurt, fermented baked milk, acidophilus, yogurt, sour cream, cottage cheese, and cheeses are widespread. Many nationalities have long been preparing their national fermented milk products: Russians - yogurt, varenets, cottage cheese and sour cream; Ukrainians - fermented baked milk; Georgians - matsoni; mountaineers - ayran and yogurt; Ossetians - kefir; Altaians - kurungu; Kazakhs, Bashkirs, Kirghiz, Kalmyks - kumis obtained from mare's milk, and shubat - from camel milk.

I.I. Mechnikov believed that one of the causes of aging human body is the effect on the body of harmful substances formed in the intestines under the influence of putrefactive microbes. It is possible to kill putrefactive microbes or to stop their rapid development by using fermented milk products, kefir and yogurt. Microbes, the so-called lactic acid bacteria and fungi, are able to displace pathogenic putrefactive bacteria from the intestines. Now this discovery of II Mechnikov is recognized all over the world. Yoghurts are new fermented milk products, discovered under the influence of II Mechnikov's ideas.

The essence of obtaining yogurt is the fermentation of milk with lactic acid bacteria, which are always present in milk. In industry, colonies of lactic acid bacteria are specially added to milk. Moreover, from milk sugar lactose bacteria form lactic acid, which gives food a sour taste. The type of lactic acid product depends on the type of lactic acid bacteria (or fungi, as in kefir) used in the ferment. Fermented milk products have all the nutritional properties of milk. In addition, people suffering from milk intolerance due to a lack of lactase can use fermented milk products, kefir, yogurt or yogurt, since they contain less milk sugar.

Cottage cheese. If the milk fermented with lactic acid bacteria is heated, then such curdled milk will curdle and settle to the bottom in the form of a white precipitate of proteins and mineral salts, and whey will separate from above. Curd is essentially a concentrate of casein fractions of milk proteins and mineral salts, mainly calcium. Depending on what kind of milk it is obtained from, cottage cheese can be fat (18% fat), semi-fat (5% or 9% fat) and low fat (less than 1% fat). According to its properties and production technology, cottage cheese occupies an intermediate position between fermented milk products and cheeses.

Cream and butter. In dairy factories, part of the milk is separated, i.e. separation into parts - containing fat and not containing or poor in fat. The part that contains a lot of fat is called cream. Cream can contain 10-30% fat and 2-3% protein. Cream is used to produce butter. Literally, the cream is mechanically churned into butter. Butter is almost 100% fat. Therefore, butter is not subject to recommendations for the consumption of dairy products. Its consumption should be limited.

Sour cream. This is a cream fermented by lactic acid bacteria. Sour cream is produced with a fat content of 15 to 40%. It is recommended to use sour cream with a lower percentage of fat.

Cheese. About 800 different types of cheese are produced in the world. In Russia, there is experience in the production of about 50 types of cheese, but currently they are produced much less. Cheese is divided into hard (such as Dutch, Russian, Poshekhonsky) and pickled (such as suluguni).

Cheeses are obtained by special fermentation of milk with bacteria. Then the milk is curdled (precipitated) with rennet isolated from the stomach of lambs and calves still feeding on mother's milk (rennet is the stomach of ruminants). The solid curd is heated appropriately. When heated, microorganisms develop rapidly, which lead to the formation of substances that give the cheese a specific taste and smell.

Ripening of cheeses lasts from several days to several months. For example, Swiss cheese is ripe 6 month, which affects its cost. At maturation, the bacteria partially digest proteins, fats and carbohydrates. The resulting products of processing by bacteria of these nutrients give cheeses a specific taste and smell.

Brynza - one of the few low-fat products from the cheese family. Cheese is produced from sheep or cow milk in the same way as cheeses using rennet. The feta cheese ripens for 10-15 days.

Nutritional value of cheeses and cottage cheese. Cheeses are the best dairy products with high nutritional value. These are concentrates of all nutritional qualities of milk. If a portion of milk is 200-250 ml (1 glass), then a portion of cheese is 40-50 g (1 slice), and they provide the same set of nutrients that can be obtained from dairy products. Cheese contains a lot of high-value food protein. Cheese contains a lot of vitamins A and B 2, as well as easily digestible calcium. However, cheeses are high in fat and cholesterol. The less fat in cheese, the healthier it is for nutrition, although its taste is not the most piquant. Cheese may well be used in any meal: a sandwich for breakfast, cheese with pasta or cottage cheese pancakes as a second dish, whipped curd mass as a dessert and in the form of many other dishes.

Ice cream. The content of basic nutrients in ice cream varies greatly: proteins - 3.0-5.5%, fats - 3.5-20.0%, carbohydrates - 14-17%. Ice cream contains all the components of milk, but it contains much more sugar, and there is also a lot of fat in the cream and ice cream. Therefore, ice cream is higher in calories than milk. This dairy product may contain various additives - nuts, fruits, aromas.

Milk is a natural, highly nutritious product that includes all the substances necessary to maintain the 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 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 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 IP 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 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 - a 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).

Milk contains almost all vitamins 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 poisonous foods their vital functions. 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 about 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 the main raw material for goods belonging to this group is milk.

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 one or another 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, dairy compound product, milk-containing product, 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 should contain more than 50% of milk constituents, 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 characteristics or consumer properties (including such products withdrawn 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 the following types of milk and dairy products are distinguished:

• raw milk - milk that has not undergone heat 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 components (without the use of dry whole milk, skimmed milk powder);
• whole milk - milk, the constituent parts of which have not been influenced by their regulation;
• standardized milk - milk, the values \u200b\u200bof the mass fraction of fat or protein, or SNF of which are brought in accordance with the norms established in the regulatory 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 physical and chemical properties product that has not been concentrated, thickened or dried.

Milk classification by type of heat treatmentprovides 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-treated 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 fatcontained in milk, it is subdivided into low fat, 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 can have different fat content and other components. 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, condensed milk without sugar, 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 made 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. The presence of sediment, small particles of flour and malt, as well as a grayish tint is allowed in milk.

Sterilized milk in bottles ("Mozhaiskoe") 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 should correspond to pasteurized. Milk is stored without access to light at a temperature not exceeding 20 ° C for 10 days.

Ionic milk 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 is chemical composition 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, milk from other farm animals - sheep, goats, mares, camels, buffaloes, etc. is used for nutrition and production of dairy products. The milk of these animals has differences in the quantitative content of basic substances and in the qualitative composition of proteins and fat.

Sheep 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 in sheep's milk contains more capric acid. The melting point of fat in sheep's milk is 35-38 ° C, fat globules are larger than in cow's milk. Density of sheep's milk 1035-1040 kg / m 3. Milk has a high biological value, contains significant quantities of essential amino acids, vitamins C, A, B, B2. It is mainly used for making feta cheese and other pickled cheeses.

Goat milk in chemical composition and some properties it is similar to cow. 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 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; differs from cow in a higher lactose content, less 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 delicate 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 less melting (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 making 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. Quality assessment, 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. 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 (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;
• ghee (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 children early age (ion exchanger - milk, close in composition to human milk by replacing calcium and magnesium ions with potassium and sodium ions; vitalact DM, etc.).

Creamdiffer 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. TO organoleptic indicators include appearance and consistency, color, taste and smell. The consistency of milk and cream should be homogeneous, without sediment, for cream - without stray lumps of fat and protein flakes. Color - white with a slightly yellowish or creamy shade (in low-fat milk slightly bluish tint allowed). Taste and smell - clean, without foreign tastes and smells.

The main physicochemical indicators the quality of milk and cream is 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).

The safety indicators of milk and cream include the content of toxic elements (lead, cadmium, copper, zinc, mercury, arsenic), mycotoxins (aflatoxin M 1), antibiotics, hormonal preparations, 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 ° C - 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.

What is milk? The types of milk and its beneficial properties will be presented in the materials of this article. We will also tell you about which animals give this product and how it should be properly stored.

General information

Milk is a nutrient fluid that is produced by the mammary glands of mammals. Its natural purpose is to feed babies that are not yet able to digest other foods.

Milk and dairy products are found in many types of ghjlernjd used by humans. Their production has become a huge industry.

Milk and dairy products

Milk is obtained through the secretion of mammalian mammary glands. It is a white liquid (sometimes it can have a yellowish tint) with a sweetish taste.

Most often in our country they use cow's milk processed in dairy factories. However, in other peoples, this product is often obtained as a result of milking other animals. For example, sheep, mares, camels, goats and others. So, mare's milk is ideal for making kumis, sheep's milk is made from sheep, and shubat is made from camel's.

Composition

What ingredients does milk include? There are different types of milk. That is why their composition also changes. It also depends on the breeds of animals, the stage of its lactation, the season, etc.

According to experts, this product includes complex proteins that contain all the essential amino acids.

The mammary gland of an animal consists of many cells permeated with lymphatic, blood and nerve vessels. It is they who deliver all the necessary substances for the synthesis of milk.

It should also be noted that this product contains fats and carbohydrates in the form of monosaccharides and lactose. The breakdown of the latter in the intestine is rather slow. This restrains the fermentation of this product.

The fat content of milk is determined by the amount of fat it contains. They are in a state of emulsion and are a complex mixture of triglycerides that contain fat-soluble vitamins and lecithin.

It should also be noted that the fat content of milk determines its calorie content. Although experts say that even the fattest product does not contain more than 60 kcal per 100 ml.

What kind of milk is there? Types of milk

Most often, pasteurized milk is consumed. It is divided into several types:

• Whole. This is which contains a certain amount of fat (i.e. 2.5% or 3.2%).
• Refurbished. Such milk is partially or completely prepared from canned milk, which is purified, pasteurized, homogenized, cooled, bottled, etc. This product is often obtained by dissolving dry whole milk in warm water and holding it for four hours. It is during this time that proteins are capable of swelling, the watery taste disappear, and normal density and viscosity are also formed.
• Melted. It's no secret that the color has a pleasant creamy shade. This is due to the fact that its fat content is at least 6%. It undergoes pasteurization and homogenization at a temperature of about 95 degrees with exposure for four hours. By the way, it is precisely such processing of the product that makes the color of baked milk creamy, and also gives it special taste and aroma.
• High fat milk. This is a normalized product that is homogenized. As a rule, it has a fat content of 6%.
• Protein. It's not just milk. In the process of normalization, condensed or powdered milk is added to it. Such a product is characterized by a high content of fat-free components.
• Fortified. This is very delicious milk and useful. It is made from a non-fatty or whole food and is fortified with vitamins C, A, and D.
• Non-greasy. The quality of low-fat milk always leaves much to be desired. This product is obtained from the pasteurized beverage by separating it. Usually its fat content is 0.05%.

Now you know what milk is. The types of milk have been listed above.

According to some nutritionists, such a sterilized product can cause significant harm. This is due to the fact that calcium and milk protein are denatured during such processing and further cause health problems.

Processing in factories

The harm of milk is that it can negatively affect the state of the human digestive system. However, this only happens if this product has been spoiled.

To increase the shelf life of the drink in question, new milk first filtered and cooled, and then sent to factories. There it is cleaned, pasteurized, normalized, homogenized, cooled and packaged.

Due to this processing, this drink retains all the useful qualities. Moreover, the growth and development of microorganisms trapped in it is prevented.

Milk of camels, cows, goats, mares, etc. is not produced, but is obtained by milking animals. However, in the future, it is subjected to special processing. This drink is purified in centrifugal milk purifiers, and also filtered under high pressure... As a result, all impurities are removed from the product.

Special centrifuges are used to rid milk of bacterial cells. As you know, this cleaning process is called bacteriofuning.

Types of processing

Milk simply cannot get to store shelves. In industrial conditions, it must be subjected to some kind of processing.

Normalization of milk is called an increase or decrease in the content of fatty droplets in it. This is done to bring the mentioned indicator to the norm.

The fat content of a store product should not be higher than 3.2%. To do this, it is processed using a separator-normalizer or mixed with whole milk.

Pasteurization of the drink in question is carried out to increase its shelf life. For this, normalized milk is subjected to heat treatment at a temperature of no more than 85 degrees with an exposure time of 15-20 seconds.

Pasteurization is short-term, instant and long-term. For all these types of processing, different equipment is used.

According to experts, instant pasteurization is carried out without exposure for a few seconds. In this case, the heating temperature reaches 85-90 degrees.

With short-term pasteurization, the drink is heated to 75 degrees and held for about 17 seconds.

Long-term pasteurization is carried out at a temperature of 65 degrees with an exposure of half an hour.

Most often in factories, milk, the price of which is indicated below, is subjected to short-term pasteurization.

Homogenization

Another type of milk processing is homogenization. This method is necessary for the further manufacture of fermented milk products.

What is homogenization? This is the mechanical crushing of fat droplets into small particles. This processing of the beverage is carried out in order to obtain an emulsion that does not delaminate during storage.

After homogenization, the product is quickly cooled to 4-6 degrees and sent for bottling.

Fermented milk products are obtained only from pasteurized milk. As a rule, this happens in two different ways - reservoir and thermostatic.

With the reservoir method, a ready-made product is poured into a container, which has been previously aged for ripening and fermentation in special containers.

With the thermostatic method, the homogenized drink is poured into containers and fermented in thermostats, and then cooled to a temperature of 8 degrees.

Storage

Usually milk is stored at a temperature of 2-5 degrees for about 2-3 days. With its industrial processing, this period can be increased several times. If milk is packaged in special bags or bottles, then its shelf life often reaches several months. However, the benefits of such a product are highly questionable.

To significantly increase the shelf life of the drink in question, it is thickened with sugar or dried.

Why shouldn't you drink milk?

The harm of milk lies in the fact that with its prolonged use, a person begins to experience severe weakness. According to some experts, lovers of this product quickly accumulate fats and accelerate the aging process.

It should also be noted that eating such foods can cause osteoporosis, allergies, indigestion, flatulence, and blockage of the artery. That is why many nutritionists recommend eliminating milk, butter and cream from their diet. As for low-fat yogurt and cheeses, you can afford them, but only in limited quantities.

The benefits of the product and its price

How much does milk cost? Its price depends on the type and method of processing. As a rule, the cost of one liter of such a drink varies between 30-65 rubles.

The health benefits of milk have been controversial for a long time. Some experts claim that this is a harmful product. However, most of them are of the opinion that this drink is very useful for normalizing cholesterol metabolism. It also has a beneficial effect on the digestive system.

The positive effect of this product on the human body is due to the content of a large amount of water in it, as well as the presence of methionine, which is involved in the formation of hemoglobin.

It should be noted that in the course of research, scientists have found that animal milk helps to stimulate the kidneys. In addition, they are the best remedies for the normalization of the intestinal flora. Their regular intake prevents putrefactive processes and restores the digestive system.

According to experts, the use of milk in food helps to protect the body. It reduces the sensitivity of cells to the hormone insulin. In addition, people who consume butter, milk, cheese and yoghurts every day are much less likely to have high cholesterol and high blood pressure.

A dairy diet reduces the risk of obesity syndrome and insulin resistance, which very often provoke the development of diabetes mellitus and cardiovascular diseases.

According to some scientists, high levels of potassium, calcium and magnesium in dairy products reduce the risk of hypertension. Moreover, thanks to this drink, you can exclude the development of heart attack, diabetes and stroke.

"Suffice it to say that milk is the only product that accompanies a person continuously throughout his life, from early infancy to ripe old age."

(V. Pokhlebkin)

For the normal development of the body and the long-term preservation of good health for people of different ages, a complete diet is required, which should contain enough fats, proteins, mineral salts, vitamins and other substances that satisfy the needs of the body. According to scientifically based standards, milk and dairy products should account for 1/3 of the nutrients consumed by a person per day.

An adult is recommended to consume daily dairy products in the following quantity (g): milk - 500, butter - 15, cheese - 18, cottage cheese - 20, sour cream or cream - 18, condensed or powdered milk - 100; in total, in terms of whole milk - 1.5 kg per day, and about 500 kg per year.

Dairy products should occupy a special and, perhaps, dominant place in the nutrition of children and adolescents, pregnant women and lactating mothers, and the elderly. According to the English scientist J. Shane, a person should die on the same diet that he entered into it.

Milk is the most complete food product. It contains over 200 different valuable components: 20 favorably balanced amino acids, over 147 fatty acids, milk sugar - lactose, a very rich assortment of minerals, trace elements, all types of vitamins, pigments, phosphatides, sterols, enzymes, hormones and other substances. All these substances are in it in the most favorable proportions for the human body.

Ancient philosophers, not knowing the chemical composition and physical properties of milk and observing its effect on the body, called milk "white blood", "juice of life."

Milk is not only a valuable food product, but also important remedy... It is useful for exhaustion, anemia, for diseases of the liver, kidneys, ureter system, for a variety of heart diseases and blood vessels, with atherosclerosis and hypertension.

Milk can rightfully be called one of the miracles on earth - it has everything you need to ensure the normal life of a person from birth to old age. Nature does not repeat many components of milk in other products.

Since ancient times, milk has served a person not only as a complete and irreplaceable food, but is also one of the sources of health and longevity. In terms of its nutritional value, milk can replace any food product, but nothing can replace milk.

So, for example, milk fat is different from animal and vegetable fats. It has a low melting point of 27–35 ° C. This is below the temperature of the human body. Therefore, fat passes into the human intestine in a liquid state and is more easily absorbed. Better assimilation of milk fat is also facilitated by the fact that it is found in milk in the form of tiny fat globules with an average diameter of 2-3 microns. They have a large contact surface with digestive juices, which also contributes to the rapid digestion of milk fat. It contains little stearic acid. All this ensures high (98%) digestibility of milk fat.

Or a component such as milk proteins (casein, albumin, globulin), which contain all the essential amino acids. Without these acids, human nutrition cannot be considered complete; without them, human life itself is generally impossible. Dairy proteins are more valuable than meat and fish proteins and are digested faster.

The daily consumption of 0.5 liters of milk and sour milk products (kefir, etc.) covers the daily requirement of the human body (about 35%) in animal protein.

The most common in the diet is cow's milk, but milk from goats, sheep, mares, buffalo, deer, donkeys, and camels is also a complete food.

Goat milkfor some indicators of the chemical composition it is superior to cow's milk. It contains more polyunsaturated fatty acids: linoleic 1.5 times, linolenic - almost 3 times. They increase the body's resistance to infectious diseases, contribute to the normalization of cholesterol metabolism, that is, they have an anti-sclerotic effect. There are vitamins A and D in goat milk, and there are about the same amount of iron salts in it as in cow's milk. Goat's milk, along with cow's milk, is recommended for infants as complementary foods, and sometimes as a substitute for breast milk.

Goat milk is mainly processed in a mixture with sheep's milk and is used to make feta cheese and brine cheeses.

Sheep milkalmost twice as fat as cow. But its fat contains a lot of caprylic and capric fatty acids, which have a specific smell that not everyone likes. Basically, sheep's milk is used to make feta cheese and other brine cheeses - chanakh, Ossetian.

Mare's milknutritionally inferior to cow, since it contains half the fat. But the high content of milk sugar (6.2%), albumin, globulin, vitamin C (25 times more than in cow's milk) gives it a special therapeutic and dietary value after fermentation in kumis. In terms of composition, mare's milk differs little from female milk, but in in kind it causes stomach upset in many people and is therefore only used in the form of kumis.

Buffalo milkit has a good taste and high nutritional value. It contains twice as much fat. It is used to prepare the matsun sour milk drink, some cheeses (mixed with cow), as well as butter.

Camel milkit has a specific taste, it contains a lot of fat, phosphorus and calcium salts. In desert and semi-desert zones, the local population consumes camel milk in fresh and prepares from it a nutritious refreshing sour-milk product - shubat.

Reindeer milkthe most high-calorie milk is known to the northern peoples. It is four times more calories than a cow's.

Freshly milked milk has a peculiarity - it can destroy or delay the development of microbes that enter it. This feature is called bactericidal property. As long as this property is preserved in milk, microbes do not develop in it and the milk does not spoil. The purer the milk and the faster it is cooled, the longer the bactericidal property remains in it. Uncooled milk begins to turn sour 2–4 hours after milking, while milk chilled to 8–10 ° C stays fresh for 48–60 hours.

In order to destroy pathogenic microbes, it is recommended to warm up (pasteurize) milk at 80–90 ° C for 2 minutes. Do not boil milk for a long time, as this reduces its nutritional value.

A separate pot should be used for pasteurization or boiling, as milk absorbs various odors. Cookware should have a thickened bottom. Store pasteurized milk in a clean container with a lid in a cool place.

The term "drinking" is purely conditional, meaning that this milk is a ready-to-drink product that has passed the cycle technological processing and potable. This word emphasizes the difference between milk - finished product and milk - raw materials for processing.

Drinking milk plays a leading role in the range of dairy products. More than 20% of all raw materials supplied for processing to dairies are spent on the production of drinking milk.

The dairy industry sells two types of drinking milk: pasteurized and sterilized. Pasteurization is especially widely used - heating milk from 63 to 100 ° C. The shops receive pasteurized milk with different fat content (1.5%; 2.5% and 3.2%).

Protein pasteurized milk containing 1% fat and 4.3–4.5% proteins is very useful; it is obtained by mixing whole milk with skimmed milk powder.

Pasteurized low-fat milk is also on sale. This milk is very useful for those for whom the consumption of animal fats is contraindicated.

Baked milk.A distinctive feature of its technology is heat treatment, which determines the color and taste of the product. As a result of heating to a temperature of 95–99 ° C and holding at it for 3-4 hours, the milk turns brown due to the formation of special substances (melanoidins) during the interaction of amino acids of proteins with milk sugar.

At home, delicious baked milk can be obtained if the boiled milk is immediately poured into a clean, rinsed hot water thermos and hold for 6-7 hours.

In some cases, in the practice of producing dairy products, sterilization is used - heating over 100 ° C. Pasteurization is detrimental to most types of microorganisms, but some of their forms still remain viable under this regime.

Packaged pasteurized milk is stored in home refrigerators without any visible deterioration in quality for two days. At the same time, opened paper and plastic bags storage is not recommended. Store milk in glass bottles unopened.

Milk is a favorable environment for the development of various microorganisms. Therefore, it is necessary to strictly follow the rules for its storage. It quickly turns sour, and unwanted microbial species can develop in it, sometimes giving the milk a bitter taste. Formed in this case, yogurt is not recommended to be eaten directly.

GOOD TO KNOW

To prevent sour milk during the heat, you need to put a few horseradish leaves in a pot of milk, and the milk will retain its freshness for several days.

If milk curdled during boiling, discard it, cool it, in a colander covered with gauze, and leave it that way for several hours to drain off excess water. Delicious cottage cheese will turn out.

Powdered milk can be added to anything: dough, dumplings, ground meat, minced fish, soups, sauces, etc.

If there is a little bit of jam, jam or honey in the jar that has started to dry, pour in hot milk and stir thoroughly. This makes a pleasant drink.

It is not recommended to use milk in combination with foods that cause bloating (cabbage, peas, vegetables, herbs, mineral waters, etc.), as well as after salted, smoked fish, oily meat food and sausages.

Having drunk a glass of warm milk at night, a person moves less in a dream, sleeps better. Older people are less likely to wake up and get up later. Warm milk promotes a deeper and more restful sleep, especially, surprisingly, in the second half of the night. The mechanism of this hypnotic effect is still a mystery.

Doctors recommend drinking milk slowly and in small sips, eating it with bread, cookies, etc. If you drink milk quickly and in large sips, then it, getting into the stomach and being exposed to the action of gastric juice, coagulates in large, hard-to-digest pieces.

“In a word, milk by itself, and in all its unexpected and amazing manifestations and reincarnations, is a whole kingdom in the food world, many-sided, like life itself, of which it is a symbol,” V. Pokhlebkin said.

Of course, each of us is familiar with milk from the cradle. From the moment of birth until a certain age, a child feeds exclusively on milk. It is included in the diet of an adult, especially an elderly person.

It is a yellowish-white product with a slightly sweet taste and pleasant smell. It is drunk fresh or boiled, used to make various soups, cereals, jelly. It is used to produce such valuable products as cream and sour cream. Milk can be whole and fat-free. There is sour milk in the form of yogurt and kefir. And finally, butter, cottage cheese, cheese and ice cream are also milk.

Milk is an amazing invention of nature. The emergence and development of higher life forms on our planet is associated with it. A man has long appreciated the nutritional value and healing properties of milk and not only learned to use this natural patent, but also significantly improved it.

Milk is given by mammals, that is, feeding their young with milk. There are about 6,000 species of such animals on our planet.

The best known is cow's milk. Of the approximately 400 million tons of milk produced annually in all countries of the world, the main share is cow milk. The milk yield of a cow can reach 10 tons per year or more. For example, the world record holder from Canada produced 19,985 kg of milk in a year - five and a half buckets a day. The maximum daily milk yield of 82.5 kg of milk was obtained from the cow of Vienna of the Yaroslavl breed, and the Zambina cow from the Federal Republic of Germany produced 727 kg of milk fat per year, which is almost 2 kg of butter daily.

In addition to cow's milk, milk from other domestic animals is used as food. So, in the Crimea, Central Asia, in some foreign countries, sheep milk is used for food. For 2–3 months, only 250–350 kg of milk is fed from a sheep, however, due to the large number of sheep, the amount of milk reaches significant values. And in Greece, sheep milk makes up almost half of all milk produced in the country. Along with sheep milk, goat milk has become widespread. A goat is usually milked for 5–8 months a year, giving more than 300 kg of milk.

In the Volga region, Kazakhstan, Central Asia, a significant amount of mare's milk is consumed. During lactation, which lasts about 6 months, the mare is capable of producing from 2 to 3 thousand kg of milk. Kumis is made from mare's milk, which is included in medical dietary nutrition.

In areas of hot deserts, one of the staple foods is camel milk. The annual milk yield for one-humped camels is about 2 thousand kg, and for two-humped camels - 1200 kg. Camel milk is sweeter and thicker than cow's milk, but it has a peculiar smell.

In the countries of Southeast Asia and Egypt, buffalo milk is consumed. A buffalo for 7-10 months of lactation gives about 4.5 thousand kg of milk. It has a good taste and high nutritional value. Buffaloes are bred in Azerbaijan, Georgia and Armenia.

In Altai, Pamir and China, female yaks are milked, in the mountainous regions of Central Asian countries - zebu and donkeys. The peoples of the Far North eat reindeer milk. In terms of nutritional value, 1 liter of reindeer milk is equal to almost 3.5 liters of cow's milk. And this is not surprising: whale milk contains 22.5% fat and more than 10% protein.

Thus, despite the differences in human conditions on Earth, the domestication of wild animals has led to the use of milk for food almost everywhere. However, even in prehistoric times, tastes in food were certainly divided. Sometimes the opposite tastes were so palpable that the food of some people aroused contempt and ridicule in others.

A classic example of this is the divergence of the pastoralists of Asia and Europe in their views on milk. While the peoples of Europe, Central and South Asia, throughout most of their history, have always consumed milk, often serving as their staple food, the Chinese, Japanese and many peoples of Southeast Asia have long been disgusted with milk. This was due to the national order, economy and cultural traditions of these peoples.

The process of domesticating wild animals by humans began several millennia ago and lasted a long time. Scientists claim that the first animals tamed by man were goats and sheep. This is evidenced by the bones found during excavations of ancient human settlements. It is believed that this happened about 10 thousand years ago. Perhaps, for the first time, the Greek historian Xenophon, who lived in the 5th-4th centuries, mentions goat breeding in his works. BC. The heroes of the myths of Ancient Greece, as a rule, were also fed with goat's milk.

Cattle were domesticated much later than sheep and goats. During the excavation of settlements on the territory of our country, archaeologists found clay cups, jugs and milk pans, which testify that they were already engaged in cattle breeding 5 thousand years ago. It is natural to assume that in different places the globe cattle were not domesticated at the same time. In Greece, it was bred 7 thousand years BC. e. During the excavation of burial grounds of the so-called Lusatian culture (Poland), evidence was found that animal husbandry on these lands already played an important role 2.5 thousand years ago.

It is believed that cattle were domesticated in ancient times, originally as draft animals. It is not for nothing that the cult of draft animals is almost the most ancient. The Babylonians, for example, portrayed kings as a winged bull with a human face. For many millennia before our time in Egypt, the god Apis was worshiped in the form of a horned bull. The bull was chosen as the deity. The chosen deity was kept in a special room and received the best food. His only duty was to make the so-called "sacred furrow" with a plow, followed by the new pharaoh who came to the throne.

It is believed that the ancestors of modern cattle were European and Asian tours, inhabiting vast areas of Europe and Asia. Until the XIII century. tours existed in the wild along with livestock. The predatory hunt for these animals led to their complete extermination. The last round died in Poland in 1627. The memory of these animals has survived to this day only in epics, songs, descriptions and images, as well as in the names of some cities and villages (for example, the city of Turov in Belarus).

We cannot now know about the originality of taste and nutritional qualities milk of rounds, but judging by the milk of ancient Russian and gray Ukrainian cattle - the closest relatives of the round and the ancestors of many existing breeds, the milk of these animals differed from the milk of modern cows with a higher density.

There was no milk in those days regular foodbut rather a delicacy. For example, among the ancient Greeks and Romans, drinking whole milk was considered a luxury, and it was always diluted with water. As evidenced by Russian manuscripts of the XI century. "Domostroy" and "Order from the sovereign", milk was supposed to be eaten on Sundays and holidays. At the same time, they did not use whole milk, but various dairy dishes, for example, milk jelly.

Milk became a daily food for people only in the 19th century. The first dairy plant in Russia is considered to be N.N. Muravyov, organized by him in 1807 at the Ostashevo estate near Moscow. By the second half of the 19th century. refers to the first attempt at an organized supply of milk to the urban population. In 1869 N.V. Vereshchagin opened a dairy warehouse in St. Petersburg, where milk was brought and from where it was delivered to consumers. This attempt ended in failure, as the milk was often spoiled. The urban population of large cities continued to buy milk from the peasants in the market.

A dairy enterprise with a sufficiently high technical and sanitary-hygienic level appeared in Moscow only in 1893.At the same time, the first dairy factories were organized in England (1863), France (1865), the USA (1885). ) and other countries. Dairy factories began to grow especially rapidly with the advent of separators designed to separate milk fat. Separators appeared in Russia at the end of the 19th century.

At the same time, the first schools for the training of specialists for the dairy industry appeared in Russia. The first such school was created in the village of Edimonovo (present-day Tver region) by N.V. Vereshchagin in 1871. The school taught reading and writing, caring for livestock, making cottage cheese, butter and cheese. And in 1911 the Institute of Dairy Farming was founded near the city of Vologda.

The growth of the urban population and the technical ability to process large quantities of milk required an increase in its production. It was necessary to increase the productivity of the dairy herd. To this end, high-yielding cattle, already available in Western Europe, began to be imported into Russia. For the first time, Dutch cows were brought to Russia under Peter I in 1700. The animals were housed in the floodplain of the Northern Dvina, which is rich in good pastures. By crossing with local cows, the oldest Russian breed, the Kholmogory, was created.

What is the reason for such attention given by people to milk? We have already partially answered this question. So, academician I.P. Pavlov in his experiments showed that assimilation of milk is the easiest work for the stomach. Thanks to their centuries-old experience, people have long been convinced that milk as a food product best corresponds to the recipe of the famous thinker of antiquity Hippocrates, who said that "... food should be a healing agent, and medicinal agents should be food."

At all times, milk was considered the easiest food and was recommended, first of all, for sick stomachs. Hippocrates 400 BC e. pointed out such diseases in which milk can or cannot be consumed. According to him, goat and mare's milk cures consumption, cow's milk cures gout and anemia, donkey's milk cures many diseases. He recommended drinking milk to nervous people. The famous physician Galen (131-200) believed that the cause of illness is the wrong mixing of the body's "juices" and suggested using donkey milk to restore the normal properties of "juices".

The famous Tajik scientist Avicenna (Abu-Ali Ibn-Sina), who lived over a thousand years ago, mentions the medicinal properties of milk in his "Canon of Medicine". He regarded milk as the best product not only for children, but also for people "advanced in years", advised to use goat and donkey milk with the addition of salt or honey.

In the Middle Ages, milk treatment was forgotten, only at the end of the 16th century. it began to be used again, first in France, and then in the rest of Europe. Thus, the French physician Raymond Restoro developed indications and contraindications for treatment with milk based on the teachings of Hippocrates. Now, for example, the naivety of the then doctors Fabricius, Willis, Bonnet, who, recommending milk treatment to improve blood, warned that it could clog the blood vessels and intestines when curdling, raises a smile.

In the XVIII century. Goffman first drew attention to the use of milk as an antidote and suggested diluting it with mineral water.

In the "Complete and General Home Medicine", published in Moscow in 1780, milk is referred to as the best remedy for the treatment of scurvy: "Scurvy, even the most powerful, can be cured by a plant-based diet. Often milk alone produces more in this disease than medicine. " This was fully confirmed during the Finnish campaign (1808–1809), when the military doctor N.A. Batalii successfully treated soldiers for scurvy with milk.

In 1865, St. Petersburg physician F. Karell described over 200 cases of successful use of skim milk in the treatment of diseases of the heart, lungs, liver, gastrointestinal tract and obesity.

Dairy diets are useful for decompensated heart disease, diseases of the liver and bile ducts, pancreas, and kidneys. They have proven themselves well in the form of fasting days for obesity, gout, chronic coronary insufficiency, myocardial infarction and other diseases, when the goal is to free the body from excess fluid and reduce body weight.

Much has been done for the use of milk for medicinal purposes by our scientists S.P. Botkin, N.I. Pirogov, I.I. Mechnikov and many others.

Now milk is used for poisoning with heavy metal salts, acids and alkalis, iodine and bromine. Goat milk is used for Botkin's disease, it promotes recovery from tuberculosis. Goat milk is indicative of stomach acidity and is recommended for people with asthma, eczema and hay fever. For a long time, the peoples of the southeastern countries have used kumis for the treatment, which is still widely used to treat tuberculosis patients.

The ease of assimilation of milk is explained by the high biological value its constituent parts. For example, the species specificity of milk proteins is almost similar to that of human tissue proteins. Niels Gustavson, summing up the results of one scientific conference on milk problems, half-jokingly, half-seriously said: "If you drink a liter of milk a day every day for 1200 months, consider that you are guaranteed 100 years of life!" If humor is discarded from the above statement of the scientist, then the use of milk is one of the factors of human longevity. This is confirmed by surveys about the dietary habits of the planet's centenarians. All of them, as a rule, always preferred dairy products to all other foods.

Russian scientist I.I. Mechnikov, dealing with the problem of prolonging human life, believed that the cause of aging is the poisoning of the body with products of rotting food in the colon. To avoid this, he suggested using foods containing lactic acid bacteria that produce lactic acid in the diet. He recommended for these purposes lactic acid bacteria "... milk, which sour under their influence," that is, to use yogurt to fight old age. And although I.I. Mechnikov overestimated the importance of lactic acid bacteria in prolonging human life, the brilliant principle of his idea - the use of antagonism of microbes in the struggle for the good of people - is still of colossal importance.

It has been established that dairy products, along with stimulating appetite, quenching thirst, improving the functioning of the gastrointestinal tract, are able to create a weakly acidic environment in the large intestines, contributing to the body's fight against the development of disease-causing origins.

The most nutritious and useful is freshly milked, so-called fresh milk. Almost all of its nutritional and healing properties are preserved in it. But most of the time we use milk from the store. It can be of the following types: whole milk, standardized, with the addition of skim milk or cream, containing 3.2% or 6% fat; reconstituted milk, produced in whole or in part from milk powder and containing 3.2% fat; baked milk, which has undergone long exposure at high temperatures and contains 6% fat; protein milk containing 1% or 2.5% fat with an increased (at least 10.5%) content of non-fat milk solids as a result of the addition of powdered or condensed milk; fortified whole milk, fortified with vitamin C; skimmed milk obtained from the separation of whole milk.

How much milk can a person drink per day? According to experts, the daily requirement for milk depends on age, nature of work, climatic and geographical conditions, etc. and ranges from 0.5 to 0.7 liters.

Drinking milk is part of a variety of dishes. Milk can be used to cook all kinds of soups using rice, millet, corn, potatoes, pearl barley, semolina and oatmeal, various pasta, vegetables and fruits. Cooking various buns, pancakes, pancakes and pretzels is not complete without milk. Milk is used in cooking nut halva... All kinds of puddings, cakes, casseroles, jelly and scrambled eggs are prepared in milk. And how many lovers of milk drinks are there ?! In England, for example, milk tea has become the national drink. In our country, coffee with milk is very common. There are a lot of recipes for making tea and coffee with milk. Milk is drunk with sugar and honey. Delicious drinks can be prepared with milk and pureed berries or berry juices, various jams, chicken yolks, ice cream.

Milk is 80% composed of water.You can set the amount of water in milk by drying it and weighing the dry residue on a scale. Generally, bulk milk contains an average of 12.5% \u200b\u200bdry matter. If you dry skim milk, you get a dry skim milk residue, the so-called SNF indicator. The average content of SNF in cow's milk is 9.44%.

The remaining milk solids have a very complex chemical composition. It contains about 250 different substances. According to the role and significance in human life, they put proteins,or proteins, milk. Calling proteins proteins (from the Greek "protos" - the first, the main one), scientists emphasized the exceptional importance of these substances for the life of plants and animals. Life is determined by the activity of proteins; the energy produced in a living cell is primarily spent on the synthesis of protein molecules, and then on the performance of many different operations by these molecules.

Proteins provide a group of diverse compounds. These connections are called amino acids.All proteins are composed of amino acids, but their sets are different in different proteins. The highest nutritional value are those proteins that contain amino acids in proportions closest to the proteins of body tissues.

One of the most complete proteins in nature are milk proteins, which contain all the essential amino acids and are almost completely absorbed. And when milk is added to other products, the digestibility of the latter increases. The amount of proteins in natural cow's milk is small - 2–5%. However, given the high milk yield of cows, the daily production of this product reaches an impressive size. For example, a cow with a milk yield of 20 liters per day secretes 660 g of protein.

The protein part of milk is represented mainly by simple proteins - casein, albumin and globulin.

Casein- the main protein of milk, it accounts for about 85% of all proteins. It is in the form of a phosphorus-calcium salt. If casein is separated from calcium, then it coagulates into a clot and precipitates. Under natural conditions, this is observed when milk sours: the resulting curd is nothing more than casein.

Globulinmilk contains approximately 6% and it is in a dissolved state. It is believed that it is globulin that is the carrier of the antibiotic properties of milk.

Albumenamong milk proteins it is about 2%. White sediment, which remains at the bottom after boiling milk, consists mainly of albumin.

Milk proteins are nitrogenous compounds, since along with carbon, hydrogen, phosphorus and oxygen, they contain about 16% nitrogen.

Some of the proteins in milk are enzymes called biological catalysts.These substances are capable of accelerating chemical reactions in the cell many times over.

One of the most important components of milk is fat.The amount of fat in milk is subject to significant fluctuations (in cows from 3% to 5-6%). Milk fat, like all fats, consists of glycerol and fatty acids, the number of which exceeds 100. Characteristic feature milk fat is considered to have a higher content of volatile fatty acids, soluble in water. These substances were named because when boiling, butyric, nylon, capric and caprylic acids are distilled along with water vapor. The indicator of the amount of volatile fatty acids for milk fat (Reichert-Meissl number) is in the range of 17–35, while for most fats of animal and vegetable origin it does not exceed 1.

In fresh or heated milk, fat is in the form of tiny droplets, visible only at high magnification. These droplets are distributed more or less evenly in freshly milked milk. When the milk is cooled, the fat hardens and takes the form of balls covered with a protein shell, which, when the milk settles, float to the top, forming cream. If the shells of the fat globules are destroyed, oil is formed.

Pure milk fat has a mild taste and smell, but in the form of butter it takes on a familiar aroma. Milk fat is relatively unstable and changes its qualities under the influence of heat, air and light. These changes are reduced to the destruction of fat molecules to fatty acids and their subsequent oxidation. So, when butyric acid is formed, we feel a pungent smell and taste of rancid fat, which is the reason for the deterioration of the oil.

In addition to pure fat, milk contains fat that is associated with other substances. Of the many such compounds, the most interesting is cholesterol.It was believed that food cholesterol is the cause of atherosclerosis and myocardial infarction. But it was found that the main amount of cholesterol in the body (about 75%) is formed directly by the body itself and only 25% comes from food. If an insufficient amount of cholesterol is supplied with food, this deficiency is compensated by its increased formation in the liver. Consequently, cholesterol must necessarily come with food, since it just regulates cholesterol metabolism in the body.

Another fatty substance is ergosterolunder the influence of sunlight, it turns into anti-rachitic vitamin D. Therefore, the nutritional value of milk also depends on the amount of cholesterol and ergosterol.

Milk also contains milk sugar,otherwise called lactose,which accounts for 4–5%. Milk sugar is less sweet than sugar from beets or cane sugar, but very similar in chemical composition. Like ordinary sugar, lactose contains glucose, or grape sugar, which takes part in various kinds of energy reactions and in the construction of more complex compounds. Plants synthesize glucose from carbon dioxide and water using solar energy. Animals get glucose by eating plant foods. Glucose is a permanent component of blood and tissue fluids. Its concentration in the blood is fairly constant and amounts to 80–90 mg per 100 ml. Glucose is the main substance of carbohydrate metabolism.

Lactose plays an important role in the manufacture of sour milk products. Under the influence of lactic acid bacteria, milk sugar is converted into lactic acid. It is on this process that the production of yogurt is based. In addition to lactic acid, some types of microorganisms can convert lactose into alcohol, which is used in the preparation of kefir and koumiss.

Milk is a rich source of vitamins and minerals. And although vitamins, in comparison with proteins, fats and sugar, are found in milk in extremely small quantities, their importance for the human body can hardly be overestimated.

Vitamins are often compared to catalysts for life. They are involved in all life-determining processes. The chemical composition of many vitamins has already been established, and they are obtained industrially. But vitamins in natural food have always been of paramount importance. In this regard, milk occupies a special place as a product containing a sufficient amount of almost all vitamins in their most natural ratio.

Of the vitamins that dissolve in milk fats, the most famous are vitamins A, D, E and K. Since these vitamins are soluble only in fats and are not found in aqueous solutions, they can only be found in whole milk.

Vitamin A.Formed in the body of a cow and other animals from plant dyes. For the first time in 1831 it was isolated from carrots and received the name carotene (the Latin name for carrots is carote). A number of yellow, orange and red pigments are now known, found in many herbal products and combined into one group - carotenoids. 1 liter of milk always contains about 0.15 mg of carotene.

The season of the year can be considered the main factor influencing milk carotenization. As a rule, summer milk is richer in carotene, winter milk is poorer. Loss of carotene during milk pasteurization does not exceed 15%. The richest in carotene are cream, sour cream and butter. In summer, the oil is more yellow. Milk carotene is easily absorbed by the human body, where it turns into vitamin A.Its lack leads to serious health problems.

Vitamin D(antirachitic) was discovered in 1922. It is formed only in animal organisms from substances contained in plants, yeast, molds, called provitamins. It participates in mineral metabolism, contributing to the intensive absorption and deposition of calcium and phosphorus in the bones.

Vitamin E(tocopherol) in pure form is an oily liquid, readily soluble in fats. It is involved in the metabolism of proteins, carbohydrates and fats. Tocopherols are synthesized only by plants and with them enter the organism. Milk contains on average about 1 mg / l of this vitamin and depends on the quality of feed. Tocopherol is quite stable when heated - temperatures of 170 ° C do not destroy it. With long-term storage of milk, the amount of vitamin decreases. Sour milk products are somewhat poorer in vitamin E. Tocopherol is of particular importance for the preservation of butter - it prevents it from going rancid.

Somewhat less in milk vitamin K,which is involved in blood clotting processes.

Of the water-soluble vitamins, milk contains all the B vitamins, vitamins H, PP, C and choline.

Vitamin B 1 (thiamine) was discovered in 1912, although information about it was already known in the 17th century in connection with polyneuritis. Adding a small amount of vitamin B 1 to food for people suffering from this serious illness completely relieves them of polyneuritis. Thiamine increases efficiency, the need for it increases with hard physical and mental work.

Conventional heat treatment of milk has no noticeable effect on its content. Lactic acid foods are usually richer in thiamine than natural milk. Cheese contains much less of it.

First availability information vitamin B 2 (riboflavin) in whey were obtained in 1784. B 2 is a yellow crystalline substance, poorly soluble in water. It is resistant to heat, but sensitive to light. Ultraviolet rays destroy it. In the body, riboflavin is involved in redox reactions, therefore, with a lack of it, the oxidation of organic substances is disrupted. Riboflavin is produced in sufficient quantities by the microflora of the digestive tract of humans and animals.

The average amount of vitamin B2 in milk is 1.6 mg / kg. Milk pasteurization practically does not affect the safety of riboflavin. Cheeses are also rich in riboflavin. 1 liter of milk can provide a person's need for vitamin B 2 by 50-60%.

Vitamin B 3 (pantothenic acid) is very widespread in nature. It is an integral part of all plant and animal tissues, for which it received the name "pantothenic acid" (from Greek - ubiquitous). Symptoms of vitamin B 3 deficiency are dermatitis, adrenal damage, depigmentation of hair, cessation of growth, damage nervous system and impaired coordination of movements, a decrease in the body's resistance to various diseases.

For the growth and development of animals and humans, vitamin B 3 is needed ready-made. The human need for pantothenic acid ranges from 3-4 mg to 25 mg per day. For people who are deficient in the vitamin, therapeutic doses reach 500 mg. Cow's milk contains about 2.7 mg of pantothenic acid per kg. Vitamin is heat resistant. Dairy products are poorer in vitamin B 3.

Vitamin B 6 (pyridoxine) was first discovered as a substance necessary for the treatment of skin diseases (hair loss, dermatitis, skin inflammation). With a lack of vitamin B 6, the hemoglobin content in the blood decreases and blood pressure... Deficiency of pyridoxine in humans is most often observed as a result of prolonged use of sulfa drugs or antibiotics. The daily human need for vitamin B 6 is 2-4 mg.

Vitamin B 12 (cyanocobalamin) is one of the most important vitamins necessary for life. Its lack in the body leads to a number of physiological disorders and causes malignant anemia with impaired hematopoietic function and a disorder of the nervous system. Malignant anemia has been known in medicine for over 100 years, but vitamin B 12 was discovered relatively recently. Vitamin B 12 is the only vitamin in nature that contains a metal - cobalt. This gave rise to its second name - cobalamin. Currently, cobalamin, along with the treatment of malignant anemia, is widely used to treat radiation sickness, various diseases of the nervous system, with injuries of the nervous, muscular and bone tissue.

Milk contains an average of 3.9 μg / l of vitamin B 12. Its level depends on the presence of cobalt salts in the feed. Cobalamin is almost not destroyed during milk pasteurization. It retains well during long-term storage. There is very little vitamin B 12 in sour-milk products. Therefore, these foods are sometimes fortified with vitamin B 12.

Vitamin B c is found in large quantities in the leaves of almost all plants, which gave it its name - "folic acid". Folic acid, like vitamin B 12, is associated with the processes of hematopoiesis and with its lack in the body, anemia develops. Of particular interest is the use of vitamin B C with cobalamin in the treatment of atherosclerosis, as well as in liver diseases and radiation sickness.

1 liter of milk usually contains 520-530 mcg of vitamin B c. The vitamin is not resistant to heat and is partially destroyed by heat treatment of milk. Therefore, pasteurized and powdered milk contains less folic acid than fresh milk. Sour-milk products, on the contrary, are richer in this vitamin.

Vitamin H(biotin) was discovered in 1901 as an integral part of bios - a substance necessary for the development of yeast. Later it turned out that this substance protects animals and humans from skin diseases. It is synthesized by the intestinal microflora. Lack of vitamin H can occur in case of suppression of its synthesis by the microflora of the gastrointestinal tract as a result of prolonged use drugsfor example sulfonamides.

The daily human need for biotin is 10–300 mcg. A high vitamin content is found in plant foods such as soy, peanuts, tea, black currants, raspberries, cocoa, tomatoes, walnut... Of the products of animal origin, the liver, kidneys, and egg yolk are the richest in biotin.

The amount of vitamin H in milk varies very widely - from 2 to 110 μg / l and depends on the season of the year. The loss of vitamin H during pasteurization does not exceed 10%, sterilization at a temperature of 112 ° C destroys it by 40%. Biotin in milk is resistant to daylight. The biotin content in fermented milk products changes little during maturation.

Vitamin PP(nicotinic acid) protects a person from pellagra, therefore the vitamin is sometimes called antipellargic. The daily human need for nicotinic acid is 15-25 mg. The need for vitamin increases during pregnancy, during physical work, and the use of antibiotics.

Milk is poor in niacin, but rich in tryptophan, from which the body can form a vitamin. The vitamin is resistant to heat, and heat treatment of milk has practically no effect on its content. In the manufacture of dairy products and cheeses, the amount of vitamin PP in them is reduced.

Vitamin C(ascorbic acid) was discovered in the adrenal glands of a bovine in 1934. However, a person became acquainted with the negative consequences of a lack of vitamin C a long time ago. Scurvy, caused by insufficient intake of vitamin C, has been known since ancient times. Now the role of ascorbic acid in the onset and treatment of this disease is well known.

Vitamin C is synthesized by many microorganisms, plants and animals, but it is not produced in the human body. The most valuable sources of vitamin C are rose hips, black currants, strawberries, oranges, tangerines, and cabbage.

A person's need for it ranges from 70 to 120 mg per day. The content of ascorbic acid in cow's milk varies from 3 to 35 mg / kg, depending on climatic conditions and other factors.

Vitamin C is very easily destroyed by temperature, atmospheric oxygen and light. Any heat treatment of milk leads to its significant destruction. The maximum amount of vitamin in milk can be preserved only if it is cooled after milking to 4 ° C and stored under such conditions for no more than 2 days. All sour milk products are poor in this vitamin.

Milk also contains other vitamins, but their value is not so great compared to those mentioned above.

Milk also contains some other acids, which are usually 0.1–0.26%. Of this class of substances, citric and phosphoric acids should be mentioned, the amount of which determines the stability of milk during boiling, pasteurization and drying. In addition, citric acid is fermented by lactic acid bacteria to form substances that give the familiar flavor to butter, sour cream.

Milk is a rich source of minerals. They provide the construction of supporting tissues of the skeleton, maintain the necessary osmotic pressure in blood cells, participate in the formation of digestive juices, hormones, vitamins and enzymes, and are oxygen carriers. For the convenience of classification, they are divided into macro- and microelements. Macronutrients include minerals, the concentration of which in living organisms exceeds 0.01%. These are calcium, phosphorus, sodium, potassium, magnesium, chlorine, sulfur and silicon.

Calciumand its compounds are a constant part of organisms. For example, in the human body, the amount of calcium is about 1.2 kg, of which 98% falls on the bones of the skeleton.

Among food products in terms of the content and the easiest digestibility of calcium, milk and dairy products should be put in first place, although calcium is absorbed only by 50% of them.

The richest in calcium is the milk of sheep and buffaloes (1 liter contains about 1.8 g of this substance). The amount of calcium in cow's milk is 1.1–1.4 g / l. Summer milk is poorer in calcium than winter milk. Dairy products are very rich in calcium: cheeses, powdered and condensed milk, cottage cheese.

Along with calcium, bone tissue contains about 40% of everything contained in the body phosphorus.The daily human need for phosphorus (1–1.5 g) is usually satisfied with a normal diet. The total amount of phosphorus in cow's milk is 0.9 g / l. Sheep's milk is the richest in phosphorus - almost 1.6 g / kg. There is a lot of phosphorus in cottage cheese, cheeses, and especially in dry dairy products.

The human body contains about 175 g of potassium, the bulk of this metal is found in cells. Potassiumnecessary for the normal functioning of the muscular system, including the work of the heart. Under normal nutritional conditions, potassium deficiency does not appear. Most often this occurs with exhaustion, prolonged vomiting, kidney damage. At the same time, appetite worsens, cardiac activity is upset, the composition of digestive juices changes and liver function is impaired.

Of all the minerals found in milk, potassium takes the first place. 1 liter of cow's milk contains on average about 1.5 g of potassium. Almost the same amount is found in cottage cheese, sour milk products and cheeses.

Usually the role of potassium in physiological processes is considered together with sodium.The human body contains approximately 250 g of sodium. Unlike potassium, sodium is not found in cells, but in the extracellular fluid. Table salt should be considered the main source of coverage for sodium requirements.

In milk, sodium is 3-5 times less than potassium. The same ratio between these substances is maintained in other dairy products.

All tissues of an adult contain about 25 g magnesium.Most of it is found in bones and about 1/5 in muscles and organs. Most foods contain adequate amounts of magnesium. Approximately 2/3 of the daily magnesium requirement enters the human body with cereals and vegetables. There is about 10 times less magnesium in milk than potassium and calcium.

Milk also contains a number of minerals. It - trace elements:aluminum, zinc, chromium, lead, tin, iodine, fluorine, silver, copper, iron, vanadium, lithium, helium and other elements. Despite the fact that the amount of these substances is calculated in tenths and hundredths of a microgram in a kilogram of food, their role is extremely important. Excess or deficiency of micronutrients leads to severe health disorders, to serious disorders metabolic processes... For example, the human body contains only about 4 g of pure iron. Its main part is hemoglobin, which carries oxygen to the tissues. Lack of iron in food causes various forms of anemia.

ABOUT healing properties mankind knew mineral substances in ancient times by the example of mineral waters. Evaluating the famous mineral waters and cow's milk, it can be argued that the latter is not only not inferior to mineral waters, but also surpasses them.

In addition, if the mineral substances of mineral waters are in a free state, in milk they are either bound to proteins, or are in the form of ready-made "bricks" for building larger molecules of complex organic substances. If the assimilation of free forms of minerals is influenced by a number of nutritional factors, then complex compounds are devoid of this disadvantage. This allows the body to almost completely assimilate the minerals of milk, and milk itself can be considered one of the best mineral drinks.

If you slightly change the words of a children's song, you get a grandiose truth, or even a postulate:

"Drink, people, milk -

You will be healthy! "

The production of sour milk products is based on the vital activity of lactic acid bacteria, which change the taste, dietary and biological properties of milk. Lactic acid bacteria can inhibit the development of other microorganisms. One milliliter of yogurt contains about 100 million lactic acid bacteria. They paralyze putrefactive microflora and stop the formation of harmful substances in the intestines.

Lactic acid products have dietary and medicinal properties - they normalize peristalsis and gastric secretion. The industry uses pure culture and special starter cultures of lactic acid bacteria.

There is a great variety of sour-milk products. Yogurt and varenets in Russia, matsun in Armenia, yogurt in Georgia, katyk in Azerbaijan and Central Asia, chal in Turkmenistan, kurunga in Northeast Asia, dzhugurt, ayran and kefir in the North Caucasus, kumis in Bashkiria, Kazakhstan, Tatarstan, fermented baked milk in Ukraine, leben in Egypt, yagurt (or yaurt) in Bulgaria, Romania, Turkey, Greece, burial milk in Norway, etc.

Ayran- mixed liquid jughurt, which is prepared in the household for future use. For better storage, the whey is partially removed from the mixed curd and salted.

Acidophilic curdled milk- from milk fermented with lactic acid streptococci and acidophilus bacillus.

Varenetsproduced from baked or sterilized (stewed) milk. In this case, there is some evaporation of moisture from the milk and its thickening. Varenets is thick, slightly viscous in consistency; its sour taste has a sweetish aftertaste.

Jugurtproduced in the North Caucasus (in Kabardino-Balkaria). This is squeezed sour milk, which looks like thick sour cream or pasta. Fat in it is 12-13%, and water is not more than 70%. Various dishes are prepared from such squeezed sour milk. It can be stored for long periods of time for consumption during the winter months as a creamy product.

Yogurt,or yagurt, or yaurt, became widespread in Europe and America. He has been known for a long time in Bulgaria. In some countries, yoghurt is produced from partially evaporated milk or from whole milk, to which milk powder is added.

Koumiss- sour milk drink of mixed fermentation from mare's or cow's milk. The leaven contains acidophilic and Bulgarian bacillus, as well as yeast. Natural kumis - made from mare's milk - contains the antibiotic nisin, which suppresses tubercle bacillus. Kumis has a tonic effect. The alcohol content in kumis is 1–2.5%. Cow's milk kumis is made from non-fat pasteurized milk with added sugar. Protein content 3%, carbohydrates 6.3%. Energy value 37 kcal. The consistency is homogeneous. The taste and smell are fermented milk, clean, with a yeast aftertaste.

Sour milk drink kurungacommon among Buryats, Mongols, Tuvinians, Khakassians, Oirots, etc. It is a product of lactic acid and alcoholic fermentation, pleasant to the taste, but not much different in consistency from kumis. By distilling kurunga, tarasun milk wine and a semi-liquid nutritious drink are obtained arsu.

Matsoni, matsun, katyk- different names for the same type of southern sour milk produced from cow, buffalo, sheep or goat milk... The main microflora of these products is Bulgarian bacillus and thermophilic lactic acid streptococci. Milk is fermented at elevated temperatures (48–55 ° C) and fermented in a heat-retaining device.

ButtermilkIs a slightly sour, cloudy liquid that remains after churning (churning) butter from cream or sour cream. In terms of nutritional and dietary advantages, buttermilk is close to whey obtained by curdling milk for cottage cheese or cheese. It is in them, and not in butter and cottage cheese, that some of the biologically active substances are concentrated, in particular lecithin and choline. Buttermilk itself and the dishes enriched with it contribute to the formation of readily soluble cholesterol compounds in the body. From such a supplement to a dietary and rational nutrition the walls of blood vessels become more elastic.

Buttermilk can be used to make almost all those products that are prepared from whole milk: yogurt, acidophilus, kefir, kumis, cottage cheese. Buttermilk curd is a dish, as if specially created by nature for the elderly and for those who are afraid of obesity. Whey is widely used for the production of kvass, jelly, jelly, etc.

Common curdled milk- from whole or skim milk fermented with pure cultures of lactic acid streptococci: fats 3.2%, proteins 2.8%, carbohydrates 4.1%; 56 kcal per 100 g. Curdled milk should have an undisturbed, sufficiently dense clot. The taste and smell are clean, sour milk, ryazhenka has a pasteurized taste. The color is white or slightly creamy.

Ryazhenka- from milk subjected to pasteurization at a temperature not lower than 95 ° C and fermented with pure cultures of thermophilic races (temperature-resistant) lactic acid streptococcus.

Cheeses- the most valuable milk concentrates. Cheeses differ in protein content (20-28%), fat (25-30%), calcium (1000-1060 mg per 100 g) and phosphorus (540-590 mg per 100 g). In terms of the balance of amino acids, they are an unsurpassed product. The calcium content in cheeses is 100 times more than in meat, and 8 times more than in cottage cheese. 80-100 g of cheese contains daily rate adult human calcium and phosphorus. The energy value of cheeses exceeds the calorie content of beef.

Assortment of cheeses - over 100 items. According to the method of production, all cheeses can be divided into natural - rennet and processed - made from natural cheeses with the addition of other components, they are also called processed cheeses. Rennet cheeses are subdivided into hard, soft and pickled cheeses. These cheeses are prepared by curdling milk with rennet followed by processing the curd.

Hard rennet cheeses: Swiss, Dutch, Kostroma, Yaroslavl, Russian, etc.

Soft rennet cheeses: Smolensky, Roquefort, etc.

Processed cheeses are made from various cheeses, cottage cheese, sour cream, butter, with or without spices, by heat treatment. Processed cheeses without fillers and spices: Russian, cream, etc. Paste-like processed cheeses: Druzhba, Yantar, Viola, etc.

Cottage cheese- an important source of easily digestible protein (14-18%), calcium, phosphorus, B vitamins. From a mixture of buttermilk (obtained by churning cream onto butter) and milk, table dietary cottage cheese (2% fat), dietary cottage cheese (5 or 11 % fat).

More than 40 types of curd products (curds, masses, etc.) are produced with the addition of sugar, butter, raisins, fruit juice.

Shubat(in Kazakhstan), or chal(in Turkmenistan) is a sour-milk, strongly foaming drink with a pronounced sour-milk taste and yeast smell from camel milk. The original sourdough for the preparation of the drink is sour milk of a camel - katyk.

In addition to these drinks, Mechnikov's curdled milk is also interesting (it differs from the ordinary one in a more sour taste and a dense curd) and southern curdled milk (slightly viscous, with a tingling, refreshing taste).

The simplest indicators of the quality of dairy products:

Good quality milk: white with a yellowish tinge, homogeneous without unpleasant tastes and odors. With a barely noticeable sour taste, a boil test is carried out - the milk coagulates if its acidity has increased. Skimmed milk has a bluish tint.

Signs of poor quality of sour milk drinks are a peroxidic, overly sour taste, an unpleasant, moldy taste and smell.

Sour cream is of poor quality: sour, with grains or lumps, with a moldy odor, frothy, with a curd consistency.

Cottage cheese is of poor quality: musty or sour odor, too sour, with a yeast aftertaste, swollen consistency.

In our country, various types of curdled milk, kefir, yoghurts, koumiss and other sour milk products are used. One could write a lot and a long time about their benefits for humans, listing the most amazing advantages.

It is appropriate here to tell an almost detective story related to the beginning of the mass production of kefir. This happened almost a century ago. Engineer Vasiliev, manager of the famous Moscow dairy breeder Blandov, was returning from a short trip through the mountains to Kislovodsk. The engineer's companion, a beautiful twenty-year-old girl, Irina Sakharova, tired of the tiring journey, dozed, leaning against his shoulder. It was getting dark. Two or three more hours, and they will be home. Suddenly, five black-masked horsemen rode around the bend and surrounded the phaeton.

It all happened almost instantly. A shot rang out. The frightened horses reared up. One of the attackers grabbed Irina, threw her over the saddle and rushed into the mountains; the others rushed after him. When the confused Vasiliev came to his senses, the horsemen had already disappeared. Pushing the coachman in the back, he ordered him to gallop at full speed to Kislovodsk. After some time, the lathered horses stopped at the building of the gendarme office ...

This is how this story related to kefir began. In general, the rumor about this, then a mysterious drink that heals many diseases and prolongs life, has penetrated into Russia for a long time. Many who have visited the North Caucasus have tasted it, and everyone was delighted with the extraordinary taste of kefir. But nobody managed to find out how it is prepared. The highlanders jealously kept the secret of the production of "a drink for pleasure" (translated into Russian, "kef" means "pleasure", "ir" - "drink"). There was a belief according to which the secret of making kefir should not be disclosed, it is also impossible to sell kefir fungi that were found in the crevices of the Caucasus Mountains, you should not even give them up for nothing, so as not to incur the wrath of God and not lose the leaven reserves. At the very beginning of the 20th century, Moscow doctors turned to the dairy breeder Blandov with a request to establish the production of kefir in Moscow. Blandov understood that the prestige of the company depends on the fulfillment of this request. It was necessary to send a skillful and loyal person to the Caucasus. The choice fell on Irina Sakharova. It was not made by chance. Irina brilliantly graduated from the girls' school of dairy farming.

At one of the exhibitions in Paris, Blandova's firm was awarded a gold medal for the oil prepared by a young specialist.

In the vicinity of Kislovodsk, Blandov had several cheese dairies, and together with the manager Vasiliev, Irina went to the mountains to a large supplier of milk and cheese, Prince Bek-Mirza Baycharov, hoping to get from him kefir fungi sacredly protected by the mountaineers. Bek-Mirza accepted them. Delighted with Irina's beauty, he promised to do whatever was asked. But ... time passed, but the matter did not move. I had to leave with nothing.

... Irina woke up in an unfamiliar sakla. And in the morning a young, stately Bek-Mirza came to her. Politely apologizing for the custom of stealing brides, he invited her to marry him. The girl refused. At this time, the gendarmes knocked on the door, whom Vasiliev had brought with him.

Soon the trial of Bek-Mirza took place. The judge, who did not want to aggravate relations with the influential prince, tried to reconcile him with Sakharova:

“He didn’t do anything wrong. Sorry - and that's the end of it.

“I can forgive the prince,” Irina, who was not lost, answered, “only on one condition: let him give me ten pounds of kefir fungi.

So they decided. The next morning Bek-Mirza sent Irina kefir mushrooms and a huge bouquet of black tulips.

A resourceful girl stayed in Kislovodsk for almost a month, collecting bit by bit the recipes for making kefir by the Karachais. And every morning she found a bouquet of beautiful flowers on the window. And some time later, the first bottles of kefir appeared in the Botkin hospital.

Of course, modern production of this lactic acid drink, as day from night, differs from the primitive method used by the mountaineers. They fermented in special leather bags (wineskins) filled with milk. In summer and spring, the bags were taken out into the street, and everyone who passed by kicked the wineskin - to get good quality kefir, it must be shaken as often as possible. The temperature required for fermentation was achieved by heating: in the summer - in the shade under lamb skins, in the winter - indoors.

Now kefir is prepared as follows: milk is pasteurized and fermented on kefir fungi containing lactic acid streptococci, sticks and milk yeast. Then the milk is stirred, poured into containers, corked and left to ferment at a temperature of 16–20 ° C for 18 hours, after which it is stored at a lower temperature (about 8 ° C) for no more than 1–3 days.

The dairy industry produces one-day kefir, which contains traces of alcohol. But if you keep it for three days, it becomes stronger (0.6% alcohol).

Kefir is not only refreshing and nutritious, but also a medicinal drink. It is especially valuable for convalescents, anemia, people with decreased appetite. It is also very useful for the elderly.

Kumis made from mare's milk is known as a favorite drink of the peoples of Central Asia and the East. Even in Herodotus (5th century BC), one can find information that kumis as a drink is very popular among the Scythian nomads. The Ipatiev Chronicle describes the flight of Prince Igor Seversky from the Polovtsian guards, intoxicated by drunk kumis (1182). The peoples of Western Europe did not know kumis until it was described by the French missionary Villienus Rübriki, who visited the Tatar Khanate in 1253 and noticed the intoxicating effect of this drink. The famous traveler Marco Polo, who visited Central Asia in the second half of the 13th century, compares kumis with white wine!

In ancient handwritten medical books, for example, in "Cool Vertograd", koumiss is referred to as an antidote for poisoning. In Russian fiction Kumis is mentioned in Aksakov's "Family Chronicle": the writer's mother was treated with kumis in Bashkiria as early as 1781.

Kumis became widespread as a healing agent only in the 19th century. The opening of the first kumis hospital by N.V. Postnikov in 1858 near Samara, the appearance of a regular steamship service along the Volga and especially the reviews of Moscow and St. Petersburg professors Inozemtsev, Botkin, Sklifosovsky.

Mechnikov wrote: “Among the beneficial bacteria, pride of place should be given to lactic acid bacilli. They produce lactic acid and interfere with the development of oil and putrefactive enzymes, which we must consider among our worst enemies. Enzymes readily adapt in our intestines and thus have a beneficial effect. They prevent decay and thereby reduce the release of esters of sulfonic acids ... Such carefully selected lactic acid enzymes can be obtained either from milk, which sour under their action, or from powder and tablets ... Since decay in the alimentary canal is one of the cases of general decrepitude of the human body, it was only natural to suggest the method I just mentioned. This method ... consists in the use of nutrients that are not contaminated with microbes ... and in the introduction into the digestive canal of artificially grown bacterial flora, including lactic acid microbes. " Mechnikov's proposal to use yogurt to combat old age found a wide response and generated heated discussions among scientists. The brilliant principle of his idea - the use of antagonism of bacteria in the struggle for the good of man - was of enormous importance.

I.P. Pavlov, having familiarized himself with this idea, considered it exaggerated, but did not reject its expediency: “Mechnikov suggests eating curdled milk, which contains microbes hostile to putrid ones. The microbes of curdled milk, if they do not destroy the putrefactive, then, in any case, hamper their activity. " In 1903 I.O. Podgaevsky discovered a more effective bacterium - "acidophilus bacillus", which prevents decay and takes root in the intestines.

It has now been established that lactic acid sticks form antibacterial substances that are capable of creating a weakly acidic environment in the colon, which contributes to the body's fight against the development of foreign and pathogenic microorganisms. Sour-milk products, due to the content of lactic acid and carbon dioxide, have a number of properties: they stimulate appetite, quench thirst, increase the peristalsis of the gastrointestinal tract, and improve kidney function.

All these advantages speak of the great importance of dairy products in our diet, this value can hardly be overestimated.

Mother's milk is ideal for feeding infants. However, for various reasons, some children already in the first months of life are deprived of breast milk or receive it insufficiently. What can replace human milk? Before answering this question, let's briefly consider the composition of human milk and, for example, cow's milk. Of the minerals in human milk, calcium is 3 times less than in cow's milk, phosphorus is 6 times less, sodium is 2.5 times, sulfur is 2 times, and iron is 2 times more.

Proteins in human milk are 2-3 times less than in cow's milk, and their composition is completely different. Of the 3.3% of the total protein in cow's milk, casein accounts for 2.6%, albumin 0.5%, globulin 0.2%, while in women's milk, out of 1.5% of the total protein content, 0.7% is casein. and 0.8% for the share of albumin and globulin. Therefore, human milk is considered albumin, and cow's milk is considered casein. The casein of cow's milk, under the influence of rennet, forms a dense clot, which is difficult for a child to digest; proteins of human milk under the action of the same enzyme form small, delicate flakes, which ensures its easy digestibility.

The fat composition of human and cow's milk is also different. The fat of human milk is richer in polyunsaturated unsaturated fatty acids, which are essential food substances; minerals in human milk are in an easily digestible form, which ensures normal growth of lean tissue.

Nowadays, babies are fed through dairy kitchens, where special mixtures are prepared from cow's milk. The industry produces a range of dry baby milk products. Powdered milk mixtures (B-rice, B-oats, B-buckwheat) consist of cow's milk, cereal broths or special flour and sugar.

Powdered milkfor infants it differs from ordinary milk powder in that cream and lactose are added to whole cow's milk to approximate its composition to female milk.

There have been developed full-fledged substitutes for breast milk "Baby" and "Baby", which are close in composition to human milk.

In kindergartens and nurseries, babies receive on average 550 g of natural milk, 45 g of cottage cheese, 10 g of sour cream, 30 g of butter and 8 g of cheese per day. For better assimilation food for children under 7 years old in the morning and afternoon hours it is better to give cottage cheese, cheese and milk, in the evening cereal and vegetable dishes with milk.

School-age children grow up vigorously and move a lot. They need increased nutrition for proper development. Schoolchildren spend from 600 to 700 kcal for 4-6 hours of study, depending on age and height, so they should receive a hot breakfast at school, in addition to their morning breakfast at home.

The body of a schoolchild needs proteins and fats of animal origin, they are required per day 2.5-3.5 g per 1 kg of weight, depending on age. For the formation of bones of the skeleton, the need for calcium and phosphorus salts is better met by cottage cheese, cheese and milk. Schoolchildren 11-14 years old are recommended: milk 0.5 liters, cottage cheese 50 g, sour cream 20 g, cheese 15 g. In addition, they should receive 175 g of meat, 75 g of fish, 325 g of bread and other products.

Sour creamIs a primordially Russian product. Previously, it was obtained in the most primitive way: the top layer was removed from sour raw milk. Now sour cream is made from pasteurized or chilled cream. Before fermentation, the cream is heated to 22 ° in winter and 18 ° in summer, and at fast track fermentation up to 27 ° in winter and 25 ° in summer. During the first three hours of fermentation, the cream is stirred three times, and then left alone until the end of fermentation. At the end of fermentation, the sour cream is stirred, cooled to 5–8 ° and left to ripen. The maturation process lasts from 24 to 28 hours.

Sour cream is a highly nutritious product. It is rich in fats, vitamins A, D, E, B 1, B 2, PP and C. It gives a long-lasting feeling of satiety. The fat in it is finely crushed, so it is easier to digest.

A very valuable dairy product is cottage cheese.Cottage cheese is necessary for children, especially young children, it is very useful for adults and even more for the elderly, both healthy and suffering from various diseases. The stores receive two types of cottage cheese - fatty, made from whole milk, and low-fat, made from skim milk.

Low-fat cottage cheese is a wonderful protein product, which contains about 17% protein and a relatively small amount of fat (0.5%). This cottage cheese is notable for its low calorie content - about 80 kcal per 100 g of product, which makes it possible to recommend it to obese people. With gout and other diseases associated with metabolic disorders, when meat or fish proteins cannot be consumed, they are replaced with cottage cheese proteins.

Cheese was well known long before our era. Homer tells in the Odyssey how travelers, having got into one cave, found a lot of cheeses in baskets. And about the Cyclops Polyphemus writes:

Milk goats and sheep, as is customary for everyone,
He took half of the white milk, instantly fermented,
I immediately squeezed it out and put it in tightly woven baskets ...

There are references to cheese in the Bible. The "tribal cheese" (tribal) was given to King David.

The process of curdling milk and making cheese was described by Aristotle in the 4th century. BC e. Greek cheese from the island of Demos was especially famous in ancient times - it was exported even to Rome. Later, the Romans developed their own varieties of cheese - for example, "moon cheese". It was so tasty that the Roman, describing the lady of the heart, compared her with the taste of "moon cheese"! In England, the first recorded cheese recipe was found in a 1390 cookbook owned by the chef of King Richard II.

In one book by French cheesemaker Andre Simon, which he wrote for 17 years, 839 types of cheese are mentioned!

It is interesting that almost all cheeses have geographical names: Swiss, Dutch, Kostroma, Russian and others. The names are associated with the localities where these cheeses were invented. Other names of cheeses are associated with the method of production or with their composition, in other cases they are the names of national cheeses (for example, suluguni, chanakh, porridge, kachkaval and others).

Let us recall Pushkin's lines from Eugene Onegin:

... And Strasbourg imperishable pie
Between the cheese of Limburgish live
And golden pineapple.

Probably the poet called him alive because there is mold in Limburg cheese. Its name comes from the Duchy of Limburg, which once existed on the territory of present-day Belgium.

Other interesting cheese - parmesan - named after italian city Parma. It is stored for 1–2 years in a cool, well-ventilated warehouse. The surface of the cheese is rubbed with vegetable oil from time to time. It has a pleasant, pungent aroma and a salty taste. Parmesan is used only for dressing or as a side dish for the famous Italian spaghetti.

Few cheeses have acquired a name by chance. For example, camembert cheese. His homeland is Normandy. This variety was created two hundred years ago by the Frenchwoman Maria Arel. So why Camembert? There is an assumption that Maria Arel named her cheese after the cheerful corporal Camembert, the hero of a popular children's fairy tale.

Nowadays, there are over 500 different cheeses. About 100 of them are produced by us. Cheese is a highly nutritious product. It contains up to 25% protein and up to 30% fat. Cheese is rich in phosphorus, salts of magnesium, potassium, sodium, trace elements that the body needs for metabolic processes, for hematopoiesis, hormones. There are more vitamins in cheese than in milk.

By consistency, cheeses are divided into hard and soft. Solid include such as Swiss, Dutch, Kostroma; to soft - slimy (road, Smolensk) and moldy (Roquefort, Camembert). There are also brine cheeses (for example, vats), which are kept in brine during maturation and storage. And an independent group is made up of processed cheeses (they are melted from hard and soft cheeses).

The organizer of industrial cheese making in Russia was Nikolai Vasilievich Vereshchagin, the elder brother of the Russian artist V.V. Vereshchagin. On his initiative, in 1866 in the village of Otrokovichi, Tver province, the first artel cheese factory was opened. Following her, cheese factories arose in other northern provinces.

Much later than cheese appeared butter.For many years, butter was produced in an artisanal way: milk was separated (divided into cream and skim milk), then the cream was cooled, left to mature, and then knocked down. This process was quite lengthy. Now the factories operate production lines, which have accelerated the preparation technology many times over.

A yellow, aromatic, mouth-watering piece of butter is a good addition to our breakfast. Butter is a fat-containing product. The oil contains about 84% fat, 14% water and small amounts of casein, sugar, mineral salts and vitamins A, D, E, K.

In the most ancient times, people were looking for refreshing remedies that were saving in the hot summer season. The "harbingers" of ice cream were fruit juices mixed with snow or ice, which were known in ancient times in the East. In China, fruit juices were frozen about 3000 years ago. Then this refreshing agent was adopted by the Arabs, Indians and Persians.

Alexander the Great, who did not tolerate heat well, drank fruit juices with snow during his campaigns in Persia and India. In the IV century BC. e. Hippocrates taught to consume frozen drinks. The educator of the Roman Caesar Nero Seneca reproached the Romans for their excessive passion for frozen fruit drinks.

In the 13th century, the Venetian traveler Marco Polo brought ice cream recipes from China. It aroused delight and became one of the most exquisite dishes at the courts. The ice cream recipes were classified, the disclosure of the secret was threatened with the death penalty. For four hundred years, the secret of making ice cream remained a secret. In 1660, the Italian Francesco Procopio opened the sale of ice cream in Paris. At the same place, there is a cafe to this day, which sells ice cream. The new delicacy quickly won the recognition of the Parisians. 16 years later, the first corporation of ice cream makers was formed in Paris - lemonade, as they were called.

Until the middle of the 18th century, ice cream was sold only in summer. Since 1750, Lemonade de Bruison began to make ice cream throughout the year. The then recipe for making ice cream was already close to modern recipes (sugar, egg white, vanilla were added to the cream).

In Russia, ice cream first appeared on the menu of the royal court and the nobility. Chapter XVI of the "Newest and Complete Cookbook" (translated from French), published in Moscow in 1791, was titled "Making all kinds of ice cream." In 1794, in St. Petersburg, the book "An Old Russian Housewife, Housekeeper and Cook" was published, in which one could get acquainted with the recipe for strawberry ice cream.

However, mass production of ice cream in Russia did not begin soon. The first ice cream shops appeared in 1932. It is interesting to compare the two figures: in 1940, 82 thousand tons of ice cream were sold in our country, and in 1969 - 357 thousand tons, that is, each of us ate on average 1 kilogram 400 grams. Our ice cream today is the most delicious, the best in the world. And the most high-calorie: 100 grams of ice cream contains 180-200 kilocalories.

Many types of ice cream, especially butter and ice cream, contain a significant amount of fat and sugar (up to 40%). The creamy popsicle contains 19.2%, the ice cream 14.1%, the milk 3.3% fat. Any ice cream contains up to 20% or more sugar. Proteins, vitamins and mineral salts are also transferred from milk and cream to ice cream. All this characterizes ice cream as a highly nutritious product.

Milk and the products obtained from it contain most of the nutrients the body needs, which are favorably balanced and well absorbed. Milk and many dairy products have dietary properties.

Cow's milk contains 3% complete proteins, mainly associated with calcium and phosphorus, casein and a little albumin and globulin, which are superior to casein in the content of essential amino acids. The following types of milk are produced: 2.5, 3.2 and 6% fat, lean, baked 4 and 6% fat, protein 1% fat with an increase to 4.3% protein. Milk fats are in the form of tiny globules, are easy to digest, contain cholesterol satisfactorily balanced with lecithin. Milk sugar lactose (4.7%) in the intestines breaks down into glucose and galactose. Milk is the main source of calcium (120 mg in 100 g of milk), which is better absorbed than any other product. Milk is relatively high in potassium and low in sodium, which allows for increased urination, for example, with edema. Milk is poor in essential fatty acids, iron and other hematopoietic microelements; it contains a small amount of all vitamins, most of all - B 2, A and D. Milk, especially when warm, requires minimal tension of the secretory function of the stomach for digestion and quickly leaves it. In its natural form and for the preparation of various dishes, it is indispensable in the diet therapy of many diseases. Whole milk is excluded or limited in acute enterocolitis or exacerbation of chronic ones with diarrhea, in the pre- and postoperative period, in case of intolerance from congenital or acquired after diseases of the gastrointestinal tract, a lack of the enzyme lactase in the intestine. Less commonly, intolerance is associated with an allergy to milk protein. Among the adult population of our country, milk intolerance is noted on average in 6%, and in case of intestinal diseases - in 15-30%.

Malted milk 1.5% fat is produced from cow's milk with the addition barley maltrich in carbohydrates and vitamins. It has a sweetish taste and viscous consistency... This milk is used in its natural form, for cereals, with tea and coffee.

In medical nutrition, mare, camel, goat and other types of milk are used. Mare's milk contains less fat (1%) and protein (2%), but more lactose (6.5%), albumin, essential fatty acids, vitamins C and A than cow's milk. Established a more favorable effect of mare's and camel's milk in diet therapy of chronic diseases of the digestive system - (peptic ulcer, hepatitis, etc.) compared with cow's.

Cream (10, 20 and 35% fat) is used for diseases of the oral cavity, esophagus, stomach with increased secretion, etc. The cream contains less lactose than milk.

In medical nutrition, you can use dry milk products, whole and fat-free, as well as condensed with and without sugar. Powdered milk "Smolenskoye" contains less fat and more protein than ordinary milk powder. Reconstituted milk is prepared from dry milk. For 1 L reconstituted milk take 110-130 g of sifted milk powder and 0.9 l of boiled (70 ° C) water. At a higher temperature, milk proteins coagulate, and the solubility of the powder decreases. To avoid lumps, the powder is first diluted with a small amount of water and mixed until a homogeneous semi-liquid mass. While stirring, add the rest of the water and put in a cool place for 30 minutes.

To enrich the diet with proteins and other nutrients of milk without increasing fat, use skim milk, milk whey, formed in the manufacture of cottage cheese and cheese (contains 1% proteins, 4% lactose, 0.2% fat), buttermilk obtained by churning cream onto butter. Buttermilk contains 0.5% fat, but more lecithin and choline than milk, 3% protein, 0.5% lactose, almost all minerals and vitamins characteristic (milk. Whey contains valuable albumin proteins, but less than in milk, vitamins and minerals, mainly calcium (60 mg per 100 g). In medical nutrition it is necessary to introduce drinks from milk whey (acidophilic yeast, sweet from fermented whey, with tomato juice, pasteurized whey, etc.), and also from buttermilk: "Ideal" pasteurized, fresh buttermilk, fermented - diet buttermilk, "New" "Ideal", sweet buttermilk drink (5% sugar), etc.

Dry protein mixture (SBS) is made from skimmed milk powder and clarified blood of slaughtered animals; contains 5% water, 1.4% fat, 58% high-value proteins, 27% lactose, rich in B vitamins, easily digestible iron, calcium and other minerals and lipotropic substances. Used as an addition to meals and in natural form (10 g 4 times a day with 100 ml of warm milk or water) in diets for peptic ulcer disease, chronic hepatitis, anemia and other diseases.

Powdered protein is used to enrich products, dishes and culinary products with high-grade protein. milk protein concentrates (casecites, coprecipitates) containing 3-6% water, 75-85% protein, 1-2% fat, 1-4% lactose, calcium and other minerals. Higher nutritional value have soluble coprecipitates, which, unlike casecites, contain not only casein, but also whey proteins of milk.

The role of fermented milk drinks obtained as a result of lactic acid fermentation and sometimes alcoholic fermentation after the addition of specially selected microbial starter cultures to milk is very important. In fermented foods, acidity increases due to the formation of lactose from lactose, proteins are partially broken down, the amount of B vitamins increases, and antibiotic properties appear. Compared to milk, these products are easier to digest, stimulate the secretion of the digestive glands, normalize the motor function of the intestine and suppress putrefactive and other harmful microbes in it.

More than 80 types of fermented milk drinks are produced: from different types of milk; using different starter cultures; fatty (3.2-6%), low fat (1-2.5%) and low fat; with normal and high content of dry non-fat milk residue (SNF), i.e. protein, lactose, mineral salts; with the addition of sugar, fruit juices, etc. kefir 2.5 and 3.2% fat, low-fat, Tallinn (1% fat, but more SNF), special - with a high protein content, fruit - of different fat with fruit syrups. Acidophilic drinks: acidophilus, Moskovsky drink (1% fat, 6% sugar), acidophilic and especially acidophilic yeast milk have antibiotic properties, are useful for anacid gastritis, colitis, dysentery, furunculosis, tuberculosis, etc. Contraindicated for gastritis with increased secretion ... Sour milk: ordinary - 3.2% fat and low-fat, Mechnikovskaya (3.2 or 6% fat) and southern - from special ferments, fermented baked milk - from a heated mixture of milk and cream (4 or 6% fat), varenets - from baked milk, 3 , 2% fat. Southern yogurt (yogurt, matsun) has the highest acidity. You cannot cook yogurt by "samokvass". A kind of yogurt - yogurt 1.5, 3.2 and 6% fat, as well as sweet or with fruit syrup (5% sugar). The amount of SNF and increased energy value in yoghurt.

IN aerine skim milk contains a high content of vitamin B. It is indicated for enterocolitis, taking antibiotics, obesity, diabetes mellitus and other diseases. They also produce low-fat aerin with fruit syrup (6% sugar) and Dnieper (1.5 and 3.2% fat). There is no fat in the Molodist drink, the protein content is increased, it is produced without sugar or with 5% sugar. Skimmed milk is used to produce the drink "Amateur". The "Snowball" drink (2.5 fat) is made sweet, with fruit syrup or puree (7% sugar). Kolomensky drink can be low-fat, with 1 and 2.5% fat, sugar-free, sweet, with fruit syrup. The Yubileiny drink is produced low-fat and with 3.2% fat, with or without sugar or fruit syrup. All these fermented milk drinks are applicable in medical nutrition, taking into account the content of fat and sugar in them.

In kumis from mare's milk, as a result of lactic acid and alcoholic fermentation, ethanol, lactic acid, carbon dioxide. Kumis activates metabolism, improves digestion, increases appetite. It is rich in vitamins and antimicrobial substances. Kumis is subdivided into weak, medium and strong, ripening for 1.2 or 3 days and containing, respectively, 0.5-1%, 1-1.5% and up to 2.5% alcohol. Strong koumiss has the highest acidity. Kumis treatment is carried out for pulmonary tuberculosis, gastritis with decreased secretion, chronic cholecystitis, enterocolitis, etc. Kumis treatment is contraindicated in exacerbation of pulmonary tuberculosis, peptic ulcer and gastritis with increased secretion, kidney disease, increased excitability of the nervous system, some liver diseases and of cardio-vascular system due to the presence of alcohol in koumiss. Kumis is consumed 1 liter per day, 1 glass per reception 10-15 minutes before meals. In the first 3-5 days, 0.5 l of koumiss is prescribed. 1 liter of kumis contains on average 16 g of protein, 10 g of fat, 50 g of carbohydrates, 1.63 mJ (390 kcal), 940 mg of calcium, 600 mg of phosphorus, 770 mg of potassium, 90 mg of vitamin C. dietary changes to avoid overfeeding and excess fluid intake. Also used is shubat (chal) - a fermented milk drink made from camel milk. Kumis is produced from skimmed cow's milk with added sugar. This expands the possibilities of kumis therapy in hospitals, sanatoriums, and diet canteens.

From the fermented cream, sour cream is obtained with a content of 10% fat (dietary), 20% (table), 25, 30, 36 and 40% (amateur). In sour cream 14, 18% (peasant) and 29% (homemade) fat, the protein content is increased. In medical nutrition, sour cream is mainly used to add to dishes and in sauces. The fermented milk product "Smetanka" (10% fat) with the addition of pectin or carrot filler is promising.

Cottage cheese (18 and 9% fat and low fat) is an important source of easily digestible protein - casein (14-18%), calcium, phosphorus, B vitamins. Fatty cottage cheese it is better to use it in its natural form, low-fat - for cheese cakes, puddings, etc. Curd has a lipotropic effect and is widely used for diseases of the liver, cardiovascular system, obesity, diabetes, after burns and bone fractures, and many other diseases. From a mixture of buttermilk and skim milk, cottage cheese (2% fat) is produced. Soft dietary cottage cheese has a delicate consistency - low-fat, with 5 or 11% fat, and also sweet. They produce dietary fresh, low-fat cottage cheese, which has 2-3 times less acidity than other types of cottage cheese.

Calcined and unleavened cottage cheese of low acidity can be obtained directly at the catering facilities. To prepare 100 g of calcined cottage cheese, 700 g of milk and 1.5-2 tablespoons of 10% calcium chloride are needed. The milk is boiled, cooled a little, calcium chloride is added with stirring, cooled, thrown back on cheesecloth and put under oppression. To prepare unleavened cottage cheese, you can curd milk by adding 2 tablespoons of 3% vinegar to 1 liter of milk. These types of cottage cheese are especially important for peptic ulcer and gastritis with increased secretion.

More than 50 types of curd products (curds, masses, creams, etc.) are produced from cottage cheese with the addition of butter, sugar (11-30%), sodium chloride (1.2-2.5%), raisins, etc. These products contain 7-9% protein, are sweet and salty, high fat (20-30%), fatty (13-17%), semi-fatty (5-9%), low-fat, diabetic with xylitol. From albumin curd obtained from whey, sweet or salty albumin curds (8.5 or 20% fat) are produced. Many curd products have an increased energy value - 1.3-1.7 mJ (300-400 kcal) per 100 g. Due to the rubbing, curd products are convenient for a number of dietary diets, but taking into account the content of fat, sugar or salt. By consistency and chemical composition to salty curd products close cheese mass "Kavkaz", obtained from milk whey (2% fat), and homemade cottage cheese (cheese) - 20% fat and low-fat. These products contain 12-18% complete proteins, 1-2% sodium chloride (table salt), have a relatively low acidity, are convenient for preparing various dishes, excluding salt-free diets.

High dietary and nutritional properties have fermented milk protein infusions: "Health", acidophilic, acidophilic "Stolichnaya". "Youth", "Moskvorechye". Passages contain 6-11% protein, they are produced low-fat and with 4-8% fat (in the paste "Moskvorechye" - 12%), with 12-24% sugar and without it, with fruit syrups, in particular wild rose.

Concentrated in cheese food substances milk: 23-26% protein, 25-30% fat (in the cheese sold, the fat content in dry matter is indicated), a lot of easily digestible calcium and phosphorus. The extractive substances of the cheese stimulate the appetite. The cheese contains 1.5-2.5% sodium chloride (table salt), brine cheeses (feta cheese, vats, etc.) - 4-6%. Lowered fat content (9-15%) for Lithuanian, Baltic, Vyru, Minsk, peasant and some other cheeses. These cheeses have more protein (28-31%). Green grated cheese is made from fermented skim milk with the addition of salt and the powder of sweet clover leaves, which give the cheese a special taste, aroma and color. Used as a seasoning for pasta, porridge, mashed potatoes, for sandwiches. In medical nutrition, mild, slightly salted and preferably not fatty cheeses are used, more often in diets for tuberculosis, chronic intestinal and liver diseases, during the recovery period after infections, for bone fractures, etc. Grated cheese is easier to digest than sliced \u200b\u200bcheese. Can be used highest grades processed cheese made from regular cheese, cottage cheese and other products. These cheeses have less protein, fat, calcium than conventional hard cheeses. The processed cheese "Yantar" has an increased fat content and little sodium chloride (1.2%); the "Coral" contains the "Ocean" paste.

In medical nutrition, dairy products with an improved fat composition are valuable. The beneficial effect of dietary acidophilic milk made from fat-free milk with the addition of corn oil, kefir, enriched with vegetable oils as sources of essential linoleic acid, for diseases of the liver and biliary tract, peptic ulcer, obesity, atherosclerosis and coronary heart disease. In the dietary "Lithuanian" and "Kazakhstani" cheeses, milk fat is replaced by vegetable fat. Improved balance of fatty acids due to vegetable oils in sour cream "Children's" and "Health", cottage cheese "Health", processed cheese "Diet". It is advisable to include in diets fortified milk and kefir, 100 g of which contains 10 mg of vitamin C.

Ice cream is a nutritious, easily digestible product, where the nutrients of milk and cream are supplemented with eggs and sugar. Ice cream can be used specifically in the diet for internal bleeding. Depending on the type (dairy, butter, ice cream), ice cream contains 3% protein, 3-15% fat, 15% sugar, 0.50-0.94 mJ (125-225 kcal).

Here are the indicators of the quality of dairy products.

Good quality milk:

• White with a yellowish tinge, homogeneous, without unpleasant tastes and odors. Milk with changes in taste, smell, color, consistency, with sediment is not allowed. With an indistinct sour taste, a boil test is carried out: even with a slight increase in acidity, the milk coagulates. Skim milk has a bluish tint, malt milk has a sediment and a grayish color.

Fermented milk drinks:

• Signs of poor quality fermented milk drinks are peroxidic, excessively sour, acetic acid taste, moldy taste and smell, viscous (except acidophilic products) and swollen consistency (except for kumis, kefir, acidophilic yeast milk).

Sour cream

• Benign sour cream: white or slightly yellowish, with a light lactic acid taste, without grains and lumps, which is established when stirring in hot water; poor quality: acidic or rancid, vinegar, moldy or putrid odor, frothy and cheesy consistency.

Cottage cheese

• Benign cottage cheese has a fermented milk smell and taste; poor-quality moldy, musty or sour odor, excessively sour or yeast taste, swelling, mucus, moldy.

Good quality cheese:

• Good quality cheese: taste without bitterness, elastic consistency] homogeneous, crust without cracks, mucus and mold (except for special types of cheese); poor quality: musty or sour smell, blooming, bloated form, crust with cracks, mold, mucus.