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

• absorbable calcium
• squirrel
• of 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 the nutrition of a person is preserved, even though a one-year-old child, and even more so a schoolboy and an adult person, eat not only milk or dairy products, but also other types of products. In most countries of the world, the main dairy products are obtained from cow's milk. In small quantities goat, mare are used in food, camel milk is more rare, and moose cow milk is even more rare.

Milk and dairy products (whole milk, dairy products, cheese, cottage cheese) have a number of very valuable nutritional properties that cannot be replaced by other products. Their most important role in human nutrition is to provide the body with calcium, vitamins B2, A, high-grade protein. Without consumption of dairy products is difficult to gain in the daily diet the amount of calcium and vitamin B 2 necessary for a person. 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.

Especially rich in protein, calcium and vitamin B 2 cheeses and cottage cheese. When choosing dairy products on a daily basis, low-fat foods should be preferred: bold or low-fat cottage cheese, low-fat cheeses, kefir, and yogurt. The use of low-fat dairy products can reduce the consumption of animal fat and cholesterol, while the consumption of protein, vitamin B 2 and calcium at the same time increases.

Kindsdairyproductsandtheirgetting

There are many dairy products.

Drinking milk. The main part of milk is used directly to feed the population. It pre-passes some processing. Whole cow's milk contains 3-4% fat. Milk is produced with a different fat content: from 0.5 to 6%. The protein content in whole milk is 3-4%. Milk goes on sale in pasteurized or sterilized form. Pasteurized milk does not need to be boiled before consumption 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). It is a milk of long-term storage, in which microorganisms are completely killed. For home use, it is preferable to use pasteurized milk.

Condensed milk. This product is produced for long-term storage of milk. “Condensed milk” is produced with sugar and without added sugar. Milk is concentrated 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 long-term storage of dry milk as a canned milk source. Based on the technology of milk powder, specialized products of baby, medical or sports nutrition are produced.

Dairy products. In our country, kefir, yogurt, ryazhenka, acidophilus, yogurt, sour cream, cottage cheese, cheeses are common. Many nationalities have long been preparing their national dairy products: Russians - yogurt, varenets, cottage cheese and sour cream; Ukrainians - ryazhenka; Georgians - matsoni; highlanders - ayran and yogurt; Ossetians - kefir; Altai - kurungu; Kazakhs, Bashkirs, Kirghiz, Kalmyks - koumiss derived from mare's milk, and shubat - from camels' milk.

I.I.Mechnikov believed that one of the causes of the aging of the human body is the effect on the body of harmful substances formed in the intestine under the action of putrefactive microbes. You can kill the putrefactive microbes or stop their rapid development by using sour milk products yogurt and yogurt. Microbes, the so-called lactic acid bacteria and fungi, are able to displace pathogenic putrefactive bacteria from the intestines. Now this discovery I. I. Mechnikova recognized worldwide. Yoghurts are new dairy products, opened under the influence of the ideas of I.I. Mechnikov.

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 specifically added to milk. At the same time, from lactose-free lactose, bacteria form lactic acid, which gives products a sour taste. The type of lactic acid product depends on the type of lactic acid bacteria (or fungi, as in kefir) used in sourdough. Dairy products have all the nutritional properties of milk. In addition, people suffering from intolerance to milk due to a lack of lactase, can use dairy products kefir, yogurt or yogurt, as they have less milk sugar.

Cottage cheese. If the milk fermented by lactic acid bacteria is heated, then such yogurt will curtail and settle to the bottom in the form of a white precipitate of proteins and mineral salts, and whey will separate from the top. Cottage cheese is essentially a concentrate of casein fractions of milk proteins and mineral salts, mainly calcium. Depending on the milk from which it is produced, the cottage cheese may be fat (18% fat), bold (5% or 9% fat) and low-fat (less than 1% fat). According to its properties and technology of production, cottage cheese occupies an intermediate position between fermented milk products and cheeses.

Cream and butter. In dairy plants, part of the milk is subjected to separation, i.e. the division into parts - containing fat and not containing or poor in fat. The part that contains a lot of fat is called cream. In the cream can be from 10 to 30% fat and 2-3% protein. Cream is made butter. In a literal sense, cream is mechanically churned into butter. Oil is almost 100% fat. Therefore, recommendations for the consumption of dairy products do not apply to butter. Its consumption should be limited.

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

Cheese In the world produce about 800 different types of cheeses. Russia has experience in the production of about 50 types of cheeses, but currently they are produced much less. Cheese is divided into hard (like Dutch, Russian, Poshekhonsky) and brine (like Suluguni).

Get cheese by special fermentation of milk with bacteria. Then the milk is coagulated (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 clot is appropriately heated. When heated, microorganisms thrive, which lead to the formation of substances that give the cheese a specific taste and smell.

The ripening of cheeses lasts from several days to several months. For example, Swiss cheese matures 6 month, which affects its value. When ripe, the bacteria partially digest proteins, fats and carbohydrates. The resulting products of the processing of bacteria of these nutrients give the cheese a specific taste and smell.

White cheese - one of the few low fat cheeses. They produce sheep cheese from sheep or cow's milk in the same way as cheeses using rennet. Ripened cheese 10-15 days.

Nutritional value of cheeses and cottage cheese. Cheese is the best dairy products of high nutritional value. These are concentrates of all food qualities of milk. If a portion of milk is 200-250 ml (1 cup), 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 has a lot of high-grade edible protein. Cheeses contain a lot of vitamins A and B 2, as well as easily digestible calcium. However, cheeses contain a lot of fat and cholesterol. The less fat in the cheese, the more useful it is for nutrition, although at the same time its taste is not the most piquant. Cheese may well be used in any meal: a sandwich for breakfast, cheese with macaroni or cheese curds as a main course, whipped curd as a dessert and in the form of many other dishes.

Ice cream. The content of the main 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 in cream and ice cream there is also a lot of fat. Therefore, ice cream is more caloric than milk. This dairy product may contain various additives - nuts, fruits, flavors.

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 pups).

Milk improves the ratio of the constituent parts of the diet. It contains all the necessary nutrients 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 need for them.

Dairy Product Classification

Milk is the secret of the mammary gland of mammals. Milk is synthesized from blood components. For the formation of 1 liter of milk through the udder of a cow must pass 540 liters of blood.

"Milk  - this is an amazing food prepared by nature itself, ”wrote academician I. P. Pavlov. Milk contains all the necessary nutrients for humans: proteins, fats, carbohydrates, vitamins, minerals, enzymes, hormones, immune bodies. Chemical 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 milk proteins - casein (2.7%), albumin (0.4%), globulin (0.12%) - are complete in amino acid composition. They have high nutritional value and good digestibility (96%).

Milk sugar (lactose)  found only in the milk of animals. In cow milk, lactose contains on average 4.7%. The sweetest milk is mare (up to 7% lactose). An important property of lactose used in the manufacture of fermented milk products is the ability to ferment under the influence of lactic acid and propionic acid bacteria, as well as yeast with the formation of lactic acid, alcohol, carbonic acid, butyric and citric acids. When heated, lactose reacts with amino groups of proteins and free amino acids - the reaction of melanoidinogenesis. As a result of the reaction, dark-colored compounds, melanoidins, are formed, giving the milk a brown tint (the color of baked milk).

Milk is a good source, especially of calcium and phosphorus, which are found in milk in easily digestible form and in a well-balanced ratio (1: 1.5).

In milk, almost all vitamins are found in small quantities: fat-soluble - A, D, E; water soluble - В 1, В 2, В 6, В 12, РР and others. Immune milk bodies inhibit the development of pathogenic (disease-causing) bacteria, neutralize the toxic products of their vital activity. During heat treatment of milk (pasteurization, sterilization), as well as during storage, the immune bodies are destroyed.

In milk there are various enzymes: the activity of some of them are judged on the quality and persistence of milk. For example, the enzyme phosphatase is destroyed during prolonged pasteurization; therefore, the phosphatase activity serves as a criterion for the presence of impurities of raw milk in pasteurized milk or the quality of heat treatment (pasteurization) of milk. The activity of the enzyme reductase is judged on 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 of "dairy products" is formed on the basis of raw materials, since milk is the main raw material for products belonging to this group.

Dairy products are divided into the following subgroups:

• drinking milk and cream;
• dairy products;
• butter (creamy and melted);
• cheeses (rennet and fermented milk);
• canned milk (condensed) and dry milk products;
• ice cream.

Milk classification

All types of milk differ primarily in the content of CO MO. on food additives and fillers, as well as on the method of heat treatment.

When developing this or that type of milk, first of all, take into account the taste habits of the multinational population of our country, the dietary value of the product and its production efficiency.

According to the technical regulations for milk and dairy products, which entered into force in December 2008, and the standards in force, the following basic terms are now adopted that characterize milk and dairy products:

Milk  - the product of the normal physiological secretion of the mammary glands of farm animals, obtained from one or several animals during lactation with one or more milking, without any additions to or extraction of any substances from this product;

Milk products  - milk processing products, including a dairy product, a dairy compound product, a milk-containing product, a by-product of milk processing;

Milk product  - food product, which is produced from milk and (or) its constituent parts without using non-dairy fat and protein and which may contain components that are functionally necessary for processing milk;

Milk compound product - food product made from milk and (or) dairy products without addition or added with by-products of milk processing and non-dairy components that are not added to replace the milk constituents. In this finished product, the constituent parts of milk should be more than 50%, in ice cream and sweet milk processing products - more than 40%;

Secondary raw milk  - a by-product of milk processing, a dairy product with partially lost identification features or consumer properties (including such products that were withdrawn within their expiration dates but meet the safety requirements for food raw materials) intended for use after processing;

Milk Processing Byproduct  - the accompanying product obtained during the production of milk processing products;

Milk drink  - dairy product made from concentrated or condensed milk or whole milk powder or skimmed milk powder and water.

Depending on the   extent and type of processing  The following types of milk and dairy products are distinguished:

• raw milk - milk, not subjected to 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 content of not more than 9%, produced from raw milk and (or) dairy products and subjected to heat treatment or other processing in order to regulate its constituents (without using whole milk powder, skimmed milk powder);
• whole milk - milk, the constituent parts of which are not affected by their regulation;
• normalized milk - milk, the values ​​of the mass fraction of fat or protein, or SOMO which are aligned with the standards established in regulatory or technical documents;
• reconstituted milk is a milk drink made by adding drinking water to a concentrated, condensed or dry milk processing product until the appropriate organoleptic and physicochemical properties of the product are obtained that have not been concentrated, condensed or dried.

Milk classification by   type of heat treatmentprovides for the following division:

• baked milk - drinking milk, subjected to heat treatment at a temperature of from 85 to 99 ° C with a shutter speed of at least 3 hours to achieve specific organoleptic properties;
• pasteurized, sterilized, UHT-treated milk - drinking milk, subjected to heat treatment in order to comply with the established requirements for microbiological safety indicators;
• thermalized milk - milk that has undergone recovery at a temperature of 60-68 ° C with a shutter speed of up to 30 s. Such processing is carried out either at the beginning or at the end of the technological process of the production of dairy products.

Depending on the   mass fraction of fatcontained in milk, it is divided into low-fat, low-fat, low-fat, classic and high-fat.

Milk classification and assortment

Pasteurized cow's milk, intended for human consumption, is divided into natural, whole (normalized or reduced), high-fat, baked, protein, fortified, non-fat, malt, and sterilized - to ion-exchange, vitalatac-DM, whole with cocoa or coffee.

Natural  - non-skimmed milk that does not contain any impurities. In such milk there can be various content of fat and other components. It serves as feedstock for the production of other types of milk, as well as dairy products.

Normalized -  milk, the fat content in which is brought to the norm of 2.5-3.2%. Depending on the fat content of the original milk, it is normalized with skimmed 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 completely or partially from spray-dried powdered cow milk, condensed milk without sugar, whole and low-fat; from skim milk, not canned; cream, butter and ghee.

High-fat milk -  milk brought cream to a fat content of 6% and subjected to homogenization.

Baked -  Milk, which is made up with cream to a fat content of 6%, is subjected to homogenization and prolonged heat treatment at high temperature.

Protein  - milk with a high content of dry fat-free substances, produced from the milk of normalized fat content, with the addition of powdered or condensed whole or skim milk.

Vitaminized  - Whole or non-fat pasteurized milk with added vitamin C.

Non-greasy  (skimmed) milk is produced by separating whole milk.

Malt - milk produced from normal processed pasteurized milk with the addition of malt extract rich in carbohydrates, vitamins, proteins, and biologically active elements. Milk contains 1.5% fat; It is characterized by high density (at least 1040 kg / m 3), slightly sweet taste, taste and aroma of malt. In milk, the presence of sediment, small particles of flour and malt, as well as a grayish tint.

Sterilized Bottled Milk  ("Mozhayskoe") contains 8.2% fat; its taste, smell and color are the same as in baked milk.

Sterilized milk in bags  contains 3.5% fat; according to taste, smell and color it must correspond to pasteurized. Milk is stored without access of light at a temperature not higher than 20 ° C for 10 days.

Ion milk  different low calcium content. In the child's stomach, it stirs to form a tender, easily digestible clot. Ion milk is produced without additives, with vitamins B and C, sweet (contains 7-7.5% of sugars), sweet with vitamins. This milk is packaged in 200 ml bottles and sterilized in autoclaves.

Vitalact-DM  - baby milk, which by chemical composition is close to the 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, iron. This milk contains 3.6% fat, its density is 1.036 g / cm 3.

The shelf life of ion-exchange milk and vital-DM act is not more than 48 hours at a temperature not higher than 8 ° С.

Milk can be classified according to the characteristics of milk obtained from various animals. Along with cow's food, milk and other farm animals such as sheep, goats, mares, camels, buffaloes, etc. are used to feed and produce 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 a sweetish aftertaste. Compared to bovine, it is more than 1.5 times richer in fat (5.4–8.5%) and protein, due to its high content of protein and salts, it is characterized by high acidity (20–28 ° T). Sheep's milk fat contains more capric acid. The melting point of sheep's milk fat is 35-38 ° C, the fat globules are larger than in cow's milk. The density of sheep milk is 1035-1040 kg / m 3. Milk has a high biological value, contains significant amounts of essential amino acids, vitamins C, A, B, B 2. Mainly used for the preparation of cheese and other pickled cheeses.

Goat milk  chemical composition and some properties similar to bovine. Contains more protein, fat and calcium, but less carotene and less heat resistant due to increased calcium content. Fat globules are smaller than in cow's, more capric and linoleic acids. Goat's milk is better absorbed by the human body than cow's, used for baby food, and mixed with sheep - for the preparation of cheese and pickled cheeses.

Mare's milk  called albumin - the ratio of casein to albumin in it is 1: 1. It is a white liquid with a bluish tinge of sweet taste; differs from the bovine high lactose content, lower amount of fat, salts and proteins. When souring and under the action of rennet, this milk will not give a clot, casein drops out in the form of small tender flakes, almost without changing the consistency of milk. The acidity of milk is 5-7 ° T, the content of vitamin C is 250-330 mg / kg. The fat of the mare's milk is more fusible (21-23 ° C), the fat globules are smaller than that of cow's milk. It has high bactericidal properties, in composition and properties, it differs little from the female. Used for the preparation of koumiss - a valuable dietary and medicinal product.

Reindeer milk  characterized by special thickness and exceptional nutritional value. The density resembles cream. When used, it is usually diluted. Due to the large amount of fat, reindeer milk goes too fast.

Classification and assortment of milk. Cream. Quality assessment, terms and conditions of storage of milk and cream

Classification and assortment of drinking milk. The composition of the milk is divided into natural: whole (natural, unchanged), normalized to fat (fat content brought to a certain value), skimmed and reconstituted, which is obtained from whole or skimmed milk, often mixed with natural. By type of heat treatment, milk is classified into pasteurized and sterilized.

There are the following types drinking milk:

• pasteurized (of different fat content - 1.5; 2.5; 3.2; 3.5; 6% and low-fat);
• sterilized (of different fat content - 0.5; 1.5; 1.8; 2; 2.5; 3.2; 3.5; 3.6; 4; 5.5; 6%). Milk produced using high-temperature technology (HTT or UHT), which involves rapid heating for 4-5 seconds to a temperature of 140 ° C, rapid cooling and aseptic filling (in sterile packaging under sterile conditions), is considered to be sterilized. So make the milk "House in the village", "Sweet Mila", "Lianozovo", "Tsaritsyn" and others. In addition, sterilized milk "Mozhayskoe", produced by a special technology;
• melted (with fat content of 4 and 6%), obtained by prolonged exposure (for 5-6 hours) at a temperature of 95-98 ° C;
• proteinaceous (with 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 - of different fat content), with flavoring fillers (chocolate, strawberry, banana, etc. - of different fat content);
• for young children (ionitic - milk, approximate in composition to female milk by replacing calcium and magnesium ions with ions of potassium and sodium; vitalact DM, etc.).

Creamdiffer from milk higher milk fat content. They are produced by separating milk. Cream is used as feedstock in the manufacture of sour cream and butter, as well as an independent food product. Pasteurized cream is produced (10, 20 and 35%), sterilized (10 and 20%), with sugar and flavoring fillers (cocoa, coffee, etc.).

Evaluation of the quality of milk and cream. The quality of milk and cream is evaluated by organoleptic, physicochemical and bacteriological parameters. To organoleptic indicators include the appearance and texture, color, taste and smell. The consistency of milk and cream should be uniform, without sediment, in cream - without lumped fat and protein flakes. The color is white with a slightly yellowish or cream shade (a slightly bluish tint is allowed in nonfat milk). Taste and smell - clean, without foreign tastes and odors.

The main physico-chemical indicators of the quality of milk and cream are the mass fraction of fat (in%, not less), acidity (in Turner degrees, not more), lack of phosphatase (in pasteurized milk and cream), for milk - density (g / cm 3 , not less), degree of purity. Bacteriological indications
  Teli - the total number of microorganisms in 1 ml of milk (cream) and the titer of bacteria of the group of intestinal sticks (BHCP).

The indicators of the safety of milk and cream include the content of toxic elements (lead, cadmium, copper, zinc, mercury, arsenic), mycotoxins (aflotoxin M 1), antibiotics, hormonal preparations, pesticides, radionuclides (cesium-134, -137; strontium-90 ), as well as microbiological (sanitary and hygienic) indicators. These safety indicators are common to dairy products.

Terms and conditions of storage. The temperature of milk and cream at release from the enterprise should be no more than 8 ° С (pasteurized) and 20 ° С (sterilized). Pasteurized milk and cream stored at a temperature not higher than 8 ° C for 36 hours after the end of the 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 regime and storage temperature, sterilized cream at the same temperature - no more than 30 days.

What is milk? Types of milk and its beneficial properties will be presented in the materials of this article. We will also tell you about what 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 cubs that are not yet able to digest other food.

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

Milk and dairy products

Milk is obtained by secreting the mammary glands of mammals. It is a white liquid (sometimes it may have a yellowish tint) with a sweetish taste.

Most often in our country they use cow milk processed in dairy plants. However, in other nations this product is often obtained by milking other animals. For example, sheep, mares, camels, goats and others. So, the mare's milk is ideal for making koumiss, making sheep cheese from sheep, and from camel - shubat.

Composition

What are the ingredients of milk? Types of milk are different. That is why their composition changes. It also depends on the animal breeds, the stage of its lactation, the time of year and so on.

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

The mammary gland of an animal consists of a multitude of cells permeated with lymphatic, blood and nerve vessels. They deliver all the necessary substances for the synthesis of milk.

It should also be noted that the composition of this product includes fats and carbohydrates in the form of monosaccharides and lactose. The splitting of the last in the intestine occurs rather slowly. Due to this, fermentation of this product is restrained.

Milk fat is determined by the amount of fat contained in it. They are in a state of emulsion and are a complex mixture of triglycerides, which contain fat-soluble vitamins and lecithin.

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

What is milk? Types of milk

Pasteurized milk is most commonly consumed. It is divided into several types:

• Whole. This which contains a certain amount of fat (that is, 2.5% or 3.2%).
• Refurbished. Such milk is partially or fully prepared from canned milk, which is cleaned, pasteurized, homogenized, cooled, poured and so on. This product is often obtained by dissolving powdered whole milk in warm water and holding it for four hours. It is during this time that proteins can swell, the watery taste disappears, and normal density and viscosity form.
• Ghee. It is no secret to anyone that the color has a pleasant creamy shade. This is due to the fact that its fat content is at least 6%. It is pasteurized and homogenized at a temperature of about 95 degrees and aged for four hours. By the way, it is this kind of processing that makes the color of baked milk creamy, and also gives it a special taste and aroma.
• Milk of high fat content. This is a normalized product that is subjected to homogenization. As a rule, it has a fat content of 6%.
• Protein. It is not just milk. In the process of normalization, condensed milk or milk powder is added to it. This product has a high content of fat-free components.
• Vitaminized. It is very tasty and healthy milk. It is made from a low-fat or whole product and is enriched with vitamins C, A and D.
• Non-greasy The quality of low-fat milk always leaves much to be desired. Such a product is obtained from a pasteurized beverage by separation. Usually its fat content is 0.05%.

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

According to some nutritionists, such a product that is subject to sterilization can cause significant harm. This is due to the fact that with such treatment, calcium and milk protein are denatured and subsequently cause health problems.

Recycling 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 beverage in question, fresh milk is first filtered and cooled, and then sent to factories. There it is cleaned, pasteurized, normalized, homogenized, and also cooled and packaged.

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

Milk, camels, cows, goats, mares, etc., do not produce, but produce by milking animals. However, in the future it is subjected to special treatment. This drink is cleaned in centrifugal milk cleaners, and also filtered under high pressure. As a result, all impurities are removed from the product.

To rid the milk of bacterial cells, use special centrifuges. As you know, this cleaning process is called baktefunirovaniem.

Types of processing

Just milk to get to the shops can not. In industrial conditions, it is necessarily subjected to any processing.

Normalization of milk is called an increase or decrease in the content of fat drops in it. Do this to bring the above indicator to the norm.

The fat content of the 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 considered beverage is carried out to increase its shelf life. To do this, the normalized milk is subjected to heat treatment at a temperature not exceeding 85 degrees with an exposure of 15-20 seconds.

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

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

Long pasteurization is carried out at a temperature of 65 degrees with a shutter speed 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 a mechanical crushing of droplets of fat into small particles. Such processing of the drink is carried out with the aim of obtaining an emulsion that does not stratify during storage.

After homogenization, the product is rapidly 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 thermostat.

In the reservoir method, the finished product, which was previously aged for ripening and ripening in special containers, is poured into the tank.

In the thermostat method, the homogenized beverage is poured into containers and fermented in thermostats, and then cooled to a temperature of 8 degrees.

Storage

Milk is usually 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 is very doubtful.

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

Why not drink milk?

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

It should also be noted that the use of such products can cause osteoporosis, allergies, indigestion, flatulence and artery blockage. That is why many nutritionists recommend to exclude from your diet, milk, butter and cream. As for low-fat yogurt and cheeses, they can afford, but only in limited quantities.

The benefits of the product and its price

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

Regarding the usefulness of milk has long been debated. Some experts claim that this is a harmful product. However, most of them are of the opinion that this drink is very useful for the normalization of 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 high content of water in it, as well as the presence of methionine, which is involved in the formation of hemoglobin.

It should be noted that during the research scientists found that animal milk helps stimulate kidney function. In addition, they represent the best means for the normalization of the intestinal flora. Their regular intake prevents the putrefactive processes and restores the work of the digestive system.

According to experts, the use of milk in food contributes to the protection of the body. It reduces the sensitivity of cells to the hormone insulin. In addition, people who consume butter, milk, cheeses and yogurts every day have a much lower incidence of high cholesterol and elevated blood pressure.

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

According to some scientists, potassium, calcium and magnesium in large quantities in dairy products reduce the risk of hypertension. Moreover, thanks to this drink it is possible to exclude the development of heart attack, diabetes mellitus and stroke.

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

(V. Pokhlebkin)

For the normal development of the body and long-term preservation of good health of people of different ages, a full-fledged diet is required, which should contain sufficient amounts of fats, proteins, mineral salts, vitamins and other substances that meet the needs of the body. According to science-based standards, milk and dairy products should be 1/3 of the nutrients consumed by man per day.

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

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

Milk is the most complete food. It contains over 200 different valuable components: 20 well-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 ratios for the human body.

The 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 an important therapeutic agent. It is useful in exhaustion, anemia, in diseases of the liver, kidneys, urethral system, in a variety of diseases of the heart and blood vessels, in atherosclerosis and hypertension.

Milk can rightly be called one of the wonders on earth - it has everything necessary to ensure the normal functioning of a person from birth to old age. Nature does not repeat many components of milk in other products.

Since ancient times, milk serves man not only a complete and indispensable food, but is also one of the sources of health and longevity. According to its nutritional value, milk can replace any food product, but nothing can replace milk.

For example, milk fat is different from animal and vegetable fats. It has a low melting point of 27–35 ° C. It is below the temperature of the human body. Therefore, fat enters the human intestine in a liquid state and is easier to digest. Better assimilation of milk fat contributes to the fact that it is in the milk in the form of the smallest fat globules with an average diameter of 2-3 microns. They have a large surface contact with digestive juices, which also contributes to the rapid digestion of milk fat. It contains little stearic acid. All this provides a 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 impossible. Milk proteins are more valuable than proteins of meat and fish, and are digested faster.

A 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 of cow's milk, but goats, sheep, mares, buffalo, deer, donkeys, camels serve as a complete food.

Goat milkby some indicators of chemical composition surpasses cow's milk. It contains more polyunsaturated fatty acids: linoleic by 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 antisclerotic effect. There are vitamins A and D in goat milk, and iron salts in it are about the same as in cow's milk. Goat milk, along with cow's milk, is recommended for infants as complementary foods, and sometimes as a substitute for mother's milk.

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

Sheep milkalmost twice as fat as a cow. But in its fat there are many caprylic and capric fatty acids that have a specific odor, which not everyone likes. Sheep milk is mainly used to make cheese and other pickled cheeses - chanakh, Ossetian.

Mare's milknutritionally inferior to the cow, because it is two times less fat. But the high content of milk sugar (6.2%), albumin, globulin, vitamin C (25 times more than in cow's milk) give it a special therapeutic and dietary value after souring in koumiss. The composition of the mare's milk differs little from the female, but in its natural form it causes upset stomach in many people and therefore is used only in the form of koumiss.

Buffalo milkit has good taste and high nutritional value. It contains twice as much fat. From it is prepared sour-milk drink matsun, some cheeses (mixed with cow), as well as butter.

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

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

Fresh milk has a peculiarity - it can destroy or retard the development of microbes that enter it. This feature is called a bactericidal property. As long as this property is preserved in milk, the microbes in it do not develop and the milk does not deteriorate. The cleaner the milk and the faster it is cooled, the longer the bactericidal property remains in it. Uncooled milk starts to turn sour after 2–4 hours after delivery, and cooled to 8–10 ° C remains fresh for 48–60 hours.

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

For pasteurization or boiling, you should have a separate saucepan, as the milk absorbs various odors. Dishes should have a thickened bottom. Store pasteurized milk in clean dishes, covered with a lid, in a cool place.

The term "drinking" is strictly conditional, denoting that this milk is a ready-to-eat product, past processing cycle and suitable for drinking. This word emphasizes the difference between milk - the finished product and milk - raw materials intended for processing.

Among dairy products, drinking milk has a dominant role. More than 20% of all raw materials supplied to dairy processing plants are consumed for the manufacture of drinking milk.

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

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

Sometimes pasteurized non-fat milk is also available. This milk is very useful for those who are contraindicated in the use of animal fats.

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 aging at it for 3-4 hours, the browning of milk occurs as a result of the formation of specific substances (melanoidins) when the amino acids of proteins interact with milk sugar.

At home, tasty melted milk can be obtained if you immediately pour boiled milk into a clean, rinsed with hot water thermos and hold for 6-7 hours.

In some cases, in the practice of dairy products, sterilization is used - heating above 100 ° C. Pasteurization is destructive for most species of microorganisms, but some of their forms in this mode still remain viable.

Packaged pasteurized milk is stored in household refrigerators without visible deterioration in quality for two days. In this case, opened paper and plastic bags should not be stored. Milk in glass bottles should be kept closed.

Milk is a favorable environment for the development of various microorganisms. Therefore, it is necessary to strictly observe the rules of its storage. It quickly turns sour, and it can develop undesirable species of microbes, sometimes giving the milk a bitter taste. Sour yogurt formed in such a case is not recommended for direct consumption.

GOOD TO KNOW

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

If the milk coagulates during boiling, flip it out, let it cool, in a colander covered with gauze, and leave it in this form for several hours to drain off the excess water. Get a delicious cottage cheese.

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

If there is some confiture left in the jar, jam or honey that has begun to dry, pour the hot milk and stir it thoroughly. Get a nice drink.

It is not recommended to use milk in combination with products that cause intestinal swelling (cabbage, peas, vegetables, greens, mineral waters, etc.), as well as after salted, smoked fish, fatty meat foods and sausages.

Having drunk a glass of warm milk for the night, the person in a dream moves less, sleeps better. Older people wake up less often and get up later. Warm milk contributes to a deeper and more peaceful sleep, especially, surprisingly, in the second half of the night. The mechanism of such a hypnotic effect remains a mystery.

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

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

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

It is a yellowish-white product that has a slightly sweet taste and pleasant smell. It is drunk fresh or boiled, used for cooking various soups, porridges, kissels. From it receive such valuable products as cream and sour cream. Milk is whole and skimmed. There is sour milk in the form of yogurt and kefir. And finally, butter, cottage cheese, cheese and ice cream - this is also milk.

Milk is an amazing invention of nature. The origin and development of higher forms of life on our planet is connected with it. A man has long appreciated the nutritional and medicinal properties of milk and not only learned how 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 most famous is cow's milk. Of the annually produced in all countries of the world about 400 million tons of milk, the main share is milk of cows. The yield of a cow can reach 10 tons per year or more. For example, the world recordist from Canada for the year gave 19,985 kg of milk - five and a half buckets a day. The maximum daily milk yield of 82.5 kg of milk was obtained from the Vienna cow of the Yaroslavl breed, and the Zambin 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 cows milk, other pets are used as food. So, in the Crimea, Central Asia, in some foreign countries sheep milk is used for food. In 2-3 months, only 250–350 kg of milk is supplied from the sheep, however, due to the large number of sheep, the amount of milk reaches significant values. And in Greece, sheep's milk makes up almost half of the total milk produced in the country. Along with sheep, goat's milk became widespread. Goats are usually milked 5–8 months a year, with more than 300 kg of milk.

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

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

Buffalo milk is consumed in the countries of Southeast Asia and in Egypt. 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, the Pamirs and in 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 equals almost 3.5 liter cow's milk And this is not surprising: the important milk contains 22.5% fat and more than 10% protein.

Thus, despite the differences in the human habitat on Earth, the domestication of wild animals almost universally led to the use of milk for food. However, even in prehistoric times, tastes in food, of course, were divided. Sometimes the opposite of tastes was so noticeable that the food of some people caused contempt and ridicule in others.

A classic example of this is the divergence of the pastoral population of Asia and Europe in their views on milk. If the people of Europe, Central and South Asia for almost all of their history have always consumed milk, which often served them as the staple food, the Chinese, Japanese and many people of Southeast Asia have long been disgusted with milk. It was connected with the national order, economy and cultural traditions of these peoples.

The process of taming wild animals by man began several thousand years ago and lasted a long time. Scientists say that the first animals tamed by man were goats and sheep. This is evidenced by the bones found during the excavation 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 writings. BC. The heroes of the myths of ancient Greece, as a rule, were also fed goat milk.

Cattle were cultivated much later than sheep and goats. During the excavation of settlements on the territory of our country, archaeologists found earthenware cups, jugs, and pails, which indicate that they were engaged in cattle breeding 5 thousand years ago. It is natural to assume that in different parts of the world the cattle was not domesticated at the same time. In Greece, it bred 7 thousand years BC. er During the excavations of the burial grounds of the so-called Lusatika culture (Poland), evidence was found that animal husbandry on these lands played an important role 2.5 thousand years ago.

It is believed that cattle were domesticated in ancient times initially as working cattle. No wonder the cult of working livestock is almost the most ancient. In the Babylonians, for example, kings were depicted in the form of a winged bull with a human face. For many thousands of years before our time in Egypt, worshiped the god Apis in the form of a horned bull. The bull was chosen by the deity. The chosen deity was kept in a special room and received the best feed. His only duty was to carry out the so-called “sacred furrow” by a plow followed by a new Pharaoh who had come to the throne.

It is believed that the progenitors of modern cattle were European and Asian tours that inhabited the vast expanses of Europe and Asia. Until the XIII century. tours existed in the wild state in parallel with the livestock. Predatory hunting of these animals led to their complete extermination. The last tour died in Poland in 1627. The memory of these animals has been preserved to this day only in the 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 the taste and nutritional qualities of the milk tours, but judging by the milk of Old Russian and gray Ukrainian cattle - the closest relatives of the tour and the pioneers of many existing breeds, the milk of these animals differed from the milk of modern cows in higher density.

In those days, milk was not ordinary food, but rather a delicacy. For example, in ancient Greeks and Romans, drinking whole milk was considered a luxury, and it was always diluted with water. According to Russian manuscripts of the XI century. "Domostroy" and "Mandate from the sovereign key house", the milk was supposed to eat on Sundays and public holidays. In this case, they consumed not whole milk, but various dairy dishes, for example, milk kissels.

Milk becomes everyday food of people only in the 19th century. The first dairy plant in Russia is considered the “Dairy” N.N. Muravyov, organized by him in 1807 in the estate Ostashevo near Moscow. By the second half of the nineteenth century. This is the first attempt at an organized supply of milk to the urban population. In 1869 N.V. Vereshchagin opened a milk warehouse in St. Petersburg, where milk was transported and from where it was delivered to consumers. This attempt ended in failure, as milk often deteriorated. The urban population of large cities continued to buy milk from farmers in the market.

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

At the same time, the first schools for training specialists for the dairy industry appear in Russia. The first such school was created in the village of Yedimonovo (the present Tver region) by the author of the first failed in St. Petersburg dairy plant N.V. Vereshchagin in 1871. The school taught literacy, care for livestock, cooking curd, butter and cheese. And in 1911, a dairy institute was founded near Vologda.

The growth of the urban population and the availability of the technical capacity to process large quantities of milk required an increase in its production. It was necessary to increase the productivity of dairy herds. For this purpose, high-quality 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 placed 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 explains such attention given by people to milk? In part, we have already answered this question. So, academician I.P. Pavlov in his experiments showed that the assimilation of milk is the easiest work for the stomach. People, thanks to their centuries-old experience, have long been convinced that milk as a food product best of all corresponds to the recipe of the famous ancient thinker Hippocrates, who said that "... food should be a healing tool, and healing tools should be food."

At all times, milk was considered the easiest food and was recommended, above all, for patients with stomachs. Hippocrates 400 years BC. er pointed to such diseases in which milk can or cannot be consumed. According to him, goat and mare's milk cures consumption, cow's gout and anemia, donkey - many diseases. He recommended drinking milk and nervous people. The famous doctor Galen (131–200) believed that the cause of the disease was the improper mixing of the “juices” of the body, and suggested using donkey milk to restore the normal properties of the “juices”.

The famous Tajik scientist Avicenna (Abu Ali Ibn Sina), who lived more than a thousand years ago, mentions the medicinal properties of milk in his “Canon of Medical Science”. He regarded milk as the best product not only for children, but also for people “moved 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 XVI century. it began to be used again first in France and then in the rest of Europe. Thus, the French physician Raymond Restore developed on the basis of the teachings of Hippocrates indications and contraindications for treatment with milk. Now, for example, the naivety of the then doctors, Fabritius, Willis, and Bonnet, who, recommending dairy treatment for blood improvement, warned that it could block the vessels and intestines, could be smiled.

In the XVIII century. Hoffman first drew attention to the use of milk as an antidote, and offered to dilute it with mineral water.

The Complete and Universal Home Health Clinic, published in Moscow in 1780, mentions milk as the best remedy for treating scurvy: “Scurvy, even the strongest, can be cured with a vegetable diet. Often milk alone produces more in this disease than medicines. ” This was fully confirmed during the Finnish campaign (1808–1809), when the military doctor N.А. Battles successfully treated the soldier for scurvy milk.

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

Milk diets are useful for decompensated heart disease, liver disease and bile ducts, pancreas, kidneys. They have proven themselves in the form of fasting days for obesity, gout, chronic coronary insufficiency, myocardial infarction and other diseases, when the aim is to release 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 salts of heavy metals, acids and alkalis, iodine and bromine. Goat's milk is used in the case of Botkin's disease; it promotes recovery from tuberculosis. Goat milk is indicative of increased acidity of the stomach, it is recommended for people suffering from asthma, eczema and hay fever. For a long time, the peoples of the south-eastern countries used koumiss for treatment, which is now widely used to treat patients with tuberculosis.

The ease of assimilation of milk is due to the high biological value of its components. For example, the species specificity of milk proteins is almost similar to human tissue proteins. Nils Gustavson, summing up one scientific conference on milk problems, half-jokingly half seriously said: “If you drink 1,200 liters of milk a day every day for 1,200 months, consider that you have 100 years of life guaranteed!”. If you reject humor from the above statement of a scientist, then milk consumption is one of the factors of people's longevity. This is confirmed by surveys on the nutritional characteristics of the longevity of the planet. All of them, as a rule, always preferred dairy products to the rest of the food.

Russian scientist I.I. Mechnikov, dealing with the problem of extending a person’s life, believed that the cause of aging is poisoning of the body with rotting food in the large intestines. To avoid this, he proposed to use in the diet products containing lactic acid bacteria that produce lactic acid. He recommended for these purposes the lactic acid bacteria “... milk, which has turned sour under their action,” that is, to use sour milk to fight old age. And although I.I. Mechnikov overestimated the importance of lactic acid bacteria in extending a person’s life, the brilliant principle of his idea - the use of antagonism of microbes in the struggle for the welfare of people - is still of enormous importance.

It has been established that sour-milk products, along with stimulation of appetite, quenching thirst, and improving the functioning of the gastrointestinal tract, are capable of creating a weakly acidic environment in the large intestines, contributing to the body's struggle against the development of disease-causing principles.

The most nutritious and beneficial is freshly-so-called, so-called fresh milk. It contains almost all of its nutritional and healing properties. But most often we use milk from the store. It is of the following types: whole milk, normalized, with the addition of skim milk or cream, containing 3.2% or 6% fat; reconstituted milk, produced completely or partially from dry milk and containing 3.2% fat; Baked milk, subjected to prolonged exposure to high temperature and containing 6% fat; protein milk, containing 1% or 2.5% fat with an increased (not less than 10.5%) content of skimmed milk powder as a result of the addition of dry or condensed milk; Whole fortified milk, enriched with vitamin C; skimmed milk, resulting from the separation of whole milk.

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

Drinking milk is part of a variety of dishes. You can cook all kinds of soups with milk using rice, millet, corn, potatoes, pearl-barley, semolina and oatmeal, various pasta, vegetables and fruits. Preparation of various buns, fritters, pancakes and pretzels does not do without milk. Milk is used in the preparation of nut halva. All sorts of puddings, cakes, casseroles, kissels and scrambled eggs are made with milk. And how many dairy drink lovers exist ?! In England, for example, milk tea has become a national drink. Coffee with milk is very common in our country. There are a lot of recipes for making tea and coffee with milk. Milk is drunk with sugar and honey. Very tasty drinks can be prepared with milk and pureed berries or berry juice, various jams, chicken yolks, ice cream.

Milk consists of 80% water.You can set the amount of water in milk by drying it and weighing the dry residue on the scales. Usually, packaged milk contains on average 12.5% ​​of dry matter. If you dry skimmed milk, you get dry skimmed milk residue, the so-called indicator of SOMO. The average content of SOMO in cow's milk is 9.44%.

The remaining dry milk residue has a very complex chemical composition. It contains about 250 different substances. On the role and importance in human life in the first place put squirrels,or proteins, milk. Calling proteins proteins (from the Greek. "Protos" - the first, main), scientists stressed the exceptional importance of these substances for the life of plants and animals. Life is determined by the activity of proteins; the energy generated in a living cell is primarily spent on the synthesis of protein molecules, and then on the performance of a variety of different operations by these molecules.

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

One of the most complete proteins in nature are milk proteins, which contain all the necessary amino acids, and are absorbed almost completely. 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 impressive sizes. For example, a cow with a milk yield of 20 liters per day releases 660 g of proteins.

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

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

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

Albumenmilk protein is about 2%. The white precipitate that remains on the bottom after boiling milk consists mainly of albumin.

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

Part of the milk protein is an enzyme called biological catalysts.These substances are able to accelerate many times the chemical reactions taking place in the cell.

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 glycerin and fatty acids, the number of which exceeds 100. A characteristic feature of milk fat is considered to be its high content of volatile fatty acids, soluble in water. These substances were named because when boiling, butyric, caproic, capric and caprylic acids are distilled with water vapor. The indicator of the amount of volatile fatty acids for milk fat (Reichert-Meissl number) is within 17–35, while for most animal and vegetable fats it does not exceed 1.

In fresh or heated milk, the fat is in the form of the smallest droplets, visible only at high magnification. These droplets in the fresh milk are distributed more or less evenly. When cooling the milk, the fat hardens and takes the form of balls, coated with a protein shell, which float to the top when the milk is allowed to stand, forming a cream. If the membranes of the fat globules are destroyed, an oil is formed.

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

In addition to pure fat, milk contains fat associated with other substances. Of the many such compounds of greatest interest 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 there is an insufficient amount of cholesterol with food, this deficiency is compensated by its increased formation in the liver. Consequently, cholesterol must come with food, because it regulates cholesterol metabolism in the body.

Other fat-like substance - ergosterolunder the influence of the sun's rays it turns into an anti-Arotic vitamin D. Therefore, the nutritional value of milk depends on the amount of cholesterol and ergosterol.

There is also milk milk sugar,otherwise called lactose,which accounts for 4–5%. Milk sugar is less sweet than sugar from beets or sugar cane, but is 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 constant component of blood and tissue fluids. Its concentration in the blood is fairly constant at 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, the lactose 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, as compared with proteins, fats and sugars, are found in milk in extremely small quantities, their importance for the human body cannot be overestimated.

Vitamins are often compared with catalysts of life. They participate in all life-determining processes. The chemical composition of many vitamins is already established, and they are produced industrially. But the vitamins of natural foods have always been given paramount importance. In this regard, milk occupies a special place as a product that contains 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 in aqueous solutions are not found, 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, found in many plant products and grouped into one group - carotinoids, are now known. 1 l of milk always contains about 0.15 mg of carotene.

The main factor influencing the carotenization of milk can be considered the season of the year. As a rule, summer milk is richer than carotene, winter milk is poorer. Carotene losses during milk pasteurization do not exceed 15%. The most rich carotene cream, sour cream and butter. In summer, the oil is more yellow. Carotene milk is easily absorbed by the human body, where it turns into vitamin A.Lack of it leads to severe health disorders.

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

Vitamin E(tocopherol) in its pure form is an oily liquid, soluble in fats. He is involved in the metabolism of proteins, carbohydrates and fats. Tocopherols are synthesized only by plants and with them fall into oragism. Milk contains on average about 1 mg / l of this vitamin and depends on the quality of feed. Tocopherol is quite stable when heated - a temperature of 170 ° C does not destroy it. With long-term storage of milk, the amount of vitamin is reduced. Somewhat poorer in vitamin E is sour-milk products. Of particular importance is tocopherol to preserve butter - it protects it from rancidity.

Somewhat Less Milk Contains vitamin k,which is involved in blood clotting processes.

From water-soluble vitamins in milk there are all the B vitamins, vitamins H, PP, C and choline.

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

Conventional heat treatment of milk does not have a noticeable effect on its content. Lactic acid products are usually richer in thiamine than natural milk. It contains much less cheese.

First availability information vitamin b  2 (riboflavin) in whey was 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 deficiency, the oxidation of organic substances is disturbed. Riboflavin in sufficient quantities is formed by the microflora of the digestive tract of humans and animals.

The average amount of vitamin B 2 in milk is 1.6 mg / kg. Pasteurization of milk practically does not affect the safety of riboflavin. Rich in riboflavin and cheeses. 1 l of milk can provide human need for vitamin b 2 to 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 he received the name "pantothenic acid" (from the Greek. - omnipresent). Symptoms of vitamin B 3 deficiency are dermatitis, adrenal lesions, depigmentation of hair, cessation of growth, damage to the nervous system and poor coordination of movements, reduced body resistance to various diseases.

For the growth and development of animals and humans, vitamin B 3 is needed in finished form. The human need for pantothenic acid ranges from 3-4 mg to 25 mg per day. For people who are vitamin-deficient, therapeutic doses reach 500 mg. Cow's milk contains about 2.7 mg of pantothenic acid in 1 kg. Vitamin heat resistant Dairy products are poorer than vitamin B 3.

Vitamin B  6 (pyridoxine) was first discovered as a substance needed to cure a skin disease (hair loss, dermatitis, skin inflammation). With a lack of vitamin B 6, the hemoglobin content in the blood decreases and blood pressure rises. Pyridoxine deficiency in humans is most often observed as a result of long-term use of sulfa drugs or antibiotics. The daily human need for vitamin B 6 is 2-4 mg.

Vitamin B  12 (cyanocobalamin) - one of the most important vitamins necessary for life. Its deficiency in the body leads to a number of physiological disorders and causes malignant anemia with impaired hematopoietic function and disorder of the nervous system. Malignant anemia has been known to medicine for over 100 years, but vitamin B 12 was discovered relatively recently. Vitamin B 12 is the only vitamin in nature that contains metal - cobalt. This led to his 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, and injuries to the nervous, muscular and bone tissues.

Milk contains on average 3.9 mcg / l of vitamin B 12. Its level depends on the presence of cobalt salts in the feed. Cobalamin is almost not destroyed by pasteurization of milk. It is well preserved during prolonged storage. In sour-milk products, vitamin B 12 is very small. Therefore, these products are sometimes enriched with vitamin B 12.

Vitamin B c is contained in large quantities in the leaves of almost all plants, which gave him the name “folic acid”. Folic acid, like vitamin B 12, is associated with blood formation processes and with its deficiency anemia develops in the body. Of particular interest is the use of vitamin B with cobalamin in the treatment of atherosclerosis, as well as in diseases of the liver and radiation sickness.

1 liter of milk usually contains 520–530 µg of vitamin B c. Vitamin is unstable to heat, and when heat-treated milk is partially destroyed. Therefore, pasteurized and dry milk contains less folic acid compared to fresh. Sour-milk products, on the contrary, are richer in this vitamin.

Vitamin H(biotin) was discovered in 1901 as part of the 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 intestinal microflora. A lack of vitamin H may occur if its synthesis is suppressed by the microflora of the gastrointestinal tract as a result of prolonged use of drugs, for example, sulfonamides.

The daily human need for biotin is 10-300 mcg. High content of vitamin is noted in such products of plant origin as soy, peanuts, tea, black currants, raspberries, cocoa, tomatoes, walnuts. Of animal products, liver, kidney, and egg yolk are richest in biotin.

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

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

Milk is poor in nicotinic acid, but is rich in tryptophan, from which vitamin can be produced in the body. Vitamin resistant to heat, and heat treatment of milk has virtually no effect on its content. In the manufacture of sour-milk products and cheese, the amount of vitamin PP in them is reduced.

Vitamin C(ascorbic acid) was found in the adrenal glands of a bull in 1934. However, a person got acquainted with the negative consequences of a lack of vitamin C for a very long time. Tsinga, caused by inadequate intake of vitamin C, was known in ancient times. Now the role of ascorbic acid in the occurrence and treatment of this disease is well known.

Vitamin C is synthesized by many microorganisms, plants and animals, but it is not formed in the human body. The most valuable sources of vitamin C are wild rose, black currant, strawberry, oranges, tangerines, cabbage.

The human 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, oxygen and light. Any heat treatment of milk leads to its significant destruction. The maximum amount of vitamin in milk can be maintained only if it is cooled after being dispensed to 4 ° C and stored in such conditions for no more than 2 days. All sour-milk products are poor in this vitamin.

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

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

Milk is a rich source of minerals. They provide the building 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, are carriers of oxygen. For convenience of classification, they are divided into macro and micronutrients. Macroelements include minerals whose concentration in living organisms exceeds 0.01%. These are calcium, phosphorus, sodium, potassium, magnesium, chlorine, sulfur and silicon.

Calciumand its compounds are a permanent part of organisms. For example, in the human body, the amount of calcium is about 1.2 kg, of which 98% is accounted for by the bones of the skeleton.

Among foodstuffs, according to the content and easiest digestibility of calcium, milk and dairy products should be put in the first place, although calcium is only 50% absorbed from them.

The most rich in calcium is the milk of sheep and buffaloes (1 l 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, dry and condensed milk, cottage cheese.

Along with calcium in the composition of bone tissue is about 40% of the total 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 milk is most rich in phosphorus - almost 1.6 g / kg. There is a lot of phosphorus in cottage cheese, cheeses and especially in dry milk products.

The human body contains about 175 grams of potassium, the main part of this metal is in the cells. Potassiumnecessary for the normal functioning of the muscular system, including the work of the heart. Under normal nutritional conditions, potassium deficiency does not manifest. Most often this occurs during 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 holds the first place. 1 liter of cow's milk contains on average about 1.5 g of potassium. Almost as much is his curd, sour-milk products and cheeses.

Usually the role of potassium in physiological processes is considered along with by sodium.In the human body is about 250 g of sodium. Unlike potassium, sodium is not contained in the cells, but in the extracellular fluid. The main source of coverage needs in sodium should be considered table salt.

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 in the bones and about 1/5 is in the muscles and organs. Most foods contain enough magnesium. Approximately 2/3 of the daily requirement of magnesium enters the human body with cereal products and vegetables. Magnesium in milk is about 10 times less 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 per kilogram of food, their role is extremely important. An excess or lack of trace elements leads to serious health disorders, to serious violations of metabolic processes. For example, in the human body contains only about 4 grams of pure iron. The main part of it falls on hemoglobin, which carries oxygen to the tissues. Lack of iron in food causes various forms of anemia.

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

In addition, if 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 the construction of larger molecules of complex organic substances. If the digestibility of free forms of mineral substances is influenced by a number of food factors, then complex compounds lack this disadvantage. This allows the body to almost completely absorb the minerals of milk, and the milk itself can be considered one of the best mineral drinks.

If you slightly change the words of a children's song, it turns out a great truth, or even the postulate:

"Drink, people, milk -

You will be healthy! "

The basis of obtaining sour-milk products is the vital activity of lactic acid bacteria, which alter the taste, diet and biological properties of milk. Lactic acid bacteria are able to suppress the development of other microorganisms. In one milliliter of yogurt contains about 100 million lactic acid bacteria. They paralyze the putrefactive microflora and stop the formation of harmful substances in the intestine.

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

Great variety of sour-milk products. Sour milk and varenets in Russia, matsun in Armenia, matsoni in Georgia, katyk in Azerbaijan and Central Asia, chal in Turkmenistan, kurung in Northeast Asia, jugurt, ayran and kefir in the North Caucasus, koumiss in Bashkiria, Kazakhstan, Tatariya, ryazhenka in Ukraine, leben in Egypt, yagurt (or yurt) in Bulgaria, Romania, Turkey, Greece, milk for burial in Norway, etc.

Airan- mixed liquid dzhugurt, which is prepared in the household for the future. For better storage, whey is partially removed from the stirred clot and salted.

Acidophilic sour milk- from milk, fermented with lactic streptococci and acidophilus sticks.

Varenetsproduced from baked or sterilized (stewed) milk. When this occurs, some evaporation of moisture from the milk and its thickening. Varenets is thick, slightly viscous in consistency, it has a sweetish taste in its acid taste.

Jugurtproduced in the North Caucasus (in Kabardino-Balkaria). It is squeezed sour milk, looks like thick cream or pasta. Fat in it is 12–13%, and water is not more than 70%. From this pressed yogurt prepare a variety of dishes. It can be stored for a long time for consumption in the winter months in the form of a creamy product.

Yogurt,or yogurt, or yurt, has become widespread in Europe and America. He has long been known in Bulgaria. In some countries, yogurt is made from partially evaporated milk or from whole milk, to which dry milk is added.

Koumiss- sour-milk drink of mixed fermentation from mare's or cow's milk. In leaven contains acidophilus and Bulgarian bacillus, as well as yeast. In natural koumiss - from mare's milk - contains antibiotic nisin, which suppresses the tubercle bacillus. Koumiss has a fortifying effect. The alcohol content in koumiss is 1–2.5%. Kumis from cow's milk is produced from skim pasteurized milk with added sugar. The protein content of 3%, carbohydrates 6.3%. Energy value of 37 kcal. The consistency is uniform. Taste and smell of fermented milk, clean, with a yeast flavor.

Milk sour drink kurungait is common among Buryats, Mongols, Tuvinians, Khakas, Oirot, etc. This is a product of lactic and alcoholic fermentation, pleasant to the taste, the consistency differs little from koumiss. By distillation, karungi get milk wine tarasun and semi-liquid nourishing drink. arsu.

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

Buttermilk- this is a slightly acidic, turbid liquid remaining after churning (buttermilk) butter from cream or sour cream. In terms of nutritional and dietary benefits, whey is close to buttermilk, obtained by currying milk for cottage cheese or cheese. It is in them, and not in butter and cottage cheese, that a part of biologically active substances is concentrated, in particular lecithin and choline. Buttermilk itself and the dishes enriched by it contribute to the formation of easily soluble cholesterol compounds in the body. From such an additive to dietary and rational nutrition, the walls of blood vessels become more elastic.

Almost all the products that are made from whole milk can be prepared from buttermilk: yogurt, acidophilus, kefir, koumiss, cottage cheese. Buttermilk cottage cheese is a dish, as if specially created by nature for the elderly and for those who fear obesity. Whey is widely used for the production of kvass, jelly, jelly, etc.

Sour milk ordinary- from whole or skim milk, fermented with pure cultures of lactic streptococci: 3.2% fat, 2.8% protein, 4.1% carbohydrate; 56 kcal per 100 g. Prostokvasha should have an undisturbed, fairly dense clot. The taste and smell are clean, sour-milk, in ryazhenka - with a taste of pasteurization. The color is white or slightly creamy.

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

Cheese- 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). The level of balance of amino acids are 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 the daily rate of adult calcium and phosphorus. The energy value of cheese exceeds the calorie content of beef.

The range of cheeses - more than 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 divided into hard, soft and brine. These cheeses are prepared by coagulating milk with rennet, followed by a clot.

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

Soft rennet cheeses: Smolensk, Roquefort, etc.

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

Cottage cheese- an important source of easily digestible protein (14–18%), calcium, phosphorus, vitamins of group B. Dietary cottage cheese (2% fat), diet cottage cheese (5 or 11) produce a mixture of buttermilk (obtained by churning cream into butter) and milk. % fat).

They produce more than 40 types of curd products (curd bars, masses, etc.) with added sugar, butter, raisins, and fruit juice.

Shubat(in Kazakhstan), or chal(in Turkmenistan) - a sour-milk, highly foaming drink with a pronounced sour-milk taste and a yeast smell made from camel's milk. The initial starter for the preparation of the drink is the sour milk of a camel - katyk

In addition to these drinks, interesting are Mechnikov sour milk (it differs from the ordinary one with a more acidic taste and dense clot) and southern sour milk (slightly viscous, with pinching, refreshing taste).

The simplest indicators of the quality of dairy products:

Benign milk: white with a yellowish tint, homogeneous without unpleasant tastes and odors. With a barely noticeable sour taste, they are tested for boiling - the milk is rolled up if its acidity has increased. Skimmed milk has a bluish tint.

Signs of the poor quality of sour-milk drinks are peroxide, too sour taste, unpleasant, moldy taste and smell.

Sour cream poor quality: sour, with grains or lumps, with a moldy odor, frothy, with a cottage cheese texture.

Poor cheese: musty or sour smell, too sour, with a yeast flavor, exfoliated consistency.

In our country, various types of yogurt, kefir, yogurt, koumiss and other sour-milk products are used. It would be possible to write about their benefit for a person a lot and for a long time, listing the most amazing advantages.

It is appropriate to tell an almost detective story related to the beginning of the mass production of kefir. It happened almost a century ago. Engineer Vasilyev, manager of the famous Moscow dairy 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 tedious way, was dozing, leaning against his shoulder. It was getting dark. Another two or three hours, and they will be at home. Suddenly, five riders in black masks rode out from around the bend and surrounded the phaeton.

It all happened almost instantly. Thundered shot. Frightened horses reared. One of the attackers grabbed Irina, threw her over the saddle and rushed to the mountains; others rushed after him. When confused Vasiliev came to himself, the riders had already disappeared. Pushing the coachman in the back, he ordered him to ride at full speed in Kislovodsk. After some time, the soaring horses stopped at the gendarme office ...

So began this story related to kefir. In general, the rumor about this, then a mysterious drink that heals many diseases and prolongs life, has entered Russia for a long time. Many who visited the North Caucasus, had to try it, and everyone was delighted with the unusual taste of kefir. But to find out how it is prepared, no one could. The mountaineers jealously kept the secret of the production of "drink for pleasure" (in Russian, "kef" means "pleasure", "ir" means "drink"). There was a belief that the secret of making kefir should not be disclosed, you should also not sell kefir fungi that were found in the crevices of the Caucasian mountains, you can not even give them a gift so as not to incur the wrath of God and not lose the leaven stocks. At the very beginning of the 20th century, Moscow doctors turned to the dairy Blandov with a request to start production of kefir in Moscow. Blandov understood that the prestige of the company depended on the fulfillment of this request. It was necessary to send a skilled and loyal person to the Caucasus. The choice fell on Irina Sakharova. It was made not by chance. Irina brilliantly graduated from the female school of dairy farming.

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

In the vicinity of Kislovodsk, Blandov had several cheese-makers and, together with the manager Vasilyev, Irina went to the mountains to see a major supplier of milk and cheese to Prince Bek-Mirze Baicharov, hoping to get kefiric fungi guarded by the highlanders. Bek-Mirza accepted them. Delighted with the beauty of Irina, he promised to do everything they asked. But ... as time went on, but it did not move. I had to leave with nothing.

... Irina woke up in an unfamiliar sakle. And in the morning a young, handsome Bek-Mirza appeared to her. Politely apologizing for the custom of stealing brides, he suggested that she marry him. The girl refused. At this time, the gendarmes, whom Vasiliev had brought with him, pounded on the door.

Soon the trial of Bek-Mirza was held. A judge who did not want to aggravate relations with an influential prince tried to reconcile him with Sakharova:

- He did not do anything wrong. Sorry - and that's the end of it.

“I can forgive the prince,” replied Irina, who did not get lost, “only under one condition: let him give me ten pounds of kefir fungi.”

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

For almost a month, a resourceful girl stayed in Kislovodsk, gathering up the recipes for making kefir by Karachai bit by bit. 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, the modern production of this lactic acid drink, like day from night, differs from the primitive method that the highlanders used. Fermentation in them proceeded in special leather bags (skins) filled with milk. In the summer and spring, the bags were carried out onto the street, and each one passing by kicked the waterskin with his foot - to get good quality kefir, it should be shaken as often as possible. The temperature required for fermentation was achieved by heating: in the summer - in the shade under the mutton skins, in the winter - indoors.

Now kefir is prepared as follows: milk is pasteurized and fermented on kefir fungi containing lactic streptococci, sticks and milk yeast. Then the milk is stirred, poured into containers, sealed and left for fermentation at a temperature of 16–20 ° C for 18 h, then 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 endure it for three days, it becomes stronger (0.6% alcohol).

Kefir is not only refreshing and nutritious, but also a healing drink. It is especially valuable for convalescents, anemia sufferers, people with reduced appetite. It is very useful for older people.

Koumiss, made from mare's milk, is known as the favorite drink of the peoples of Central Asia and the East. Even in Herodotus (V century BC), one can find information that koumiss as a drink is very popular among the nomadic Scythians. The Ipatiev Chronicle describes the flight of Prince Igor Seversky from the Polovtsian guards, drunk from drunk kumys (1182). Koumiss was not known to the peoples of Western Europe before it was described by French missionary Willienus Ryubrik, 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 koumiss with white wine!

In ancient handwritten medical books, for example, in the “Cool Helicopter City”, koumiss is described as an antidote for poisoning. In Russian literature, Kumis is mentioned in Aksakov’s “Family Chronicle”: the writer's mother was treated with koumiss in Bashkiria as early as 1781.

Koumiss was widely used as a healing tool only in the XIX century. Contributed to the further dissemination of kumys treatment, N.V. Postnikov in 1858 near Samara, the appearance of a regular steamship message on the Volga and especially reviews of Moscow and St. Petersburg professors Inozemtsev, Botkin, Sklifosovsky.

Mechnikov wrote: “Among the beneficial bacteria, an honorable place should be given to lactic acid bacteria. They produce lactic acid and interfere with the development of oily and putrefactive enzymes, which we must consider among the most terrible of our enemies. Enzymes easily adapt to our intestines and thus have a beneficial effect. They prevent decay and thus reduce the release of sulfonic esters ... Such carefully selected lactic acid enzymes can be obtained either from milk, which has calmed down under their action, or from powder and tablets ... Since rot in the digestive canal is one of the cases of general destruction of the human body, it was only natural to suggest the method I just mentioned. This method ... consists in consuming nutrients that are not infected with microbes ... and in introducing artificially grown bacterial flora into the digestive canal, including lactic acid microbes. " Mechnikov's proposal to use yogurt for the fight against old age has found a wide response and has generated heated discussions among scientists. The brilliant principle of his ideas - the use of antagonism of bacteria in the fight for the good of man - was of great importance.

I.P. Pavlov, having familiarized himself with this idea, considered it exaggerated, but did not reject its expediency: “Mechnikov suggests eating yogurt, which contains germs hostile to putrefactive. Microbes of yogurt, if they do not destroy the putrefactive, in any case, hamper their activities. " In 1903, I.O. Podgaevsky discovered a more effective bacterium, the “acidophilus bacillus,” which prevents rotting 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 large intestines, 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: stimulate the appetite, quench thirst, increase the motility of the gastrointestinal tract, improve kidney function.

All these advantages speak about the great importance of sour-milk products in our diet, this value can not be overestimated.

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

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

Different fat and composition of female and cow's milk. Fat of breast milk is richer than polyunsaturated unsaturated fatty acids, which are essential nutrients; minerals in human milk are in easily digestible form, which ensures the normal growth of lean tissue.

In our time, babies are fed through dairy kitchens, where special mixtures are made from cow's milk. The industry produces a range of dry baby dairy products. Dry milk mixes (B-rice, B-oat, B-buckwheat) consist of cow's milk, cereal broths or special flour and sugar.

Powdered milkfor infants, it differs from ordinary powdered milk in that cream and lactose are added to whole cow's milk in order to bring it closer to female milk.

Developed full-fledged substitutes for women's milk "Baby" and "Kid", similar in composition to women's milk.

In kindergartens and nurseries, babies get an average of 550 g of natural milk per day, 45 g of cottage cheese, 10 g of sour cream, 30 g of butter, and 8 g of cheese per day. For better digestion of food, children younger than 7 years old in the morning and afternoon hours should be given cottage cheese, cheese and milk, in the evening it is preferable to eat cereal and vegetable dishes with milk.

School-age children are growing rapidly and moving a lot. They need increased nutrition for proper development. Schoolchildren spend between 600 and 700 kcal for 4-6 hours of study, depending on age and height, so they should get a hot breakfast at school, in addition to the morning breakfast at home.

The schoolboy's body needs proteins and fats of animal origin, they need 2.5–3.5 g per 1 kg of weight per day, depending on age. For the formation of skeletal bones, the need for calcium and phosphorus salts is better satisfied by curd, cheese and milk. Schoolchildren of 11–14 years old are recommended: 0.5 l milk, 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 cream- originally Russian product. Previously, it was obtained in the most primitive way: the top layer was removed from sour raw milk. Now sour cream is obtained from pasteurized or chilled cream. Before fermentation, the cream is heated to 22 ° in winter and 18 ° in summer, and with the accelerated method of ripening to 27 ° in winter and 25 ° in summer. For the first three hours of fermentation, the cream is stirred three times and then left alone until the end of ripening. At the end of the fermentation, the sour cream is stirred, cooled to 5–8 ° and left to mature. The ripening process lasts from 24 to 28 hours.

Sour cream is a highly nutritious product. It has a lot of fat, vitamins A, D, E, B 1, B 2, PP and C. It gives a long 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. Two kinds of cottage cheese come to the stores - fatty, made from whole milk, and nonfatty, made from skimmed milk.

Low-fat cottage cheese is a remarkable protein product, in which about 17% protein and relatively small amount of fat (0.5%). This cottage cheese has a 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 the proteins of meat or fish can not be consumed, they are replaced by curd proteins.

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

Goats and sheep were milked, as is common with all
White took half the milk, instantly leavened,
He immediately squeezed and folded baskets into woven firmly ...

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

The process of coagulating milk and making cheese was described by Aristotle in the 4th century. BC er Greek cheese from the island of Demos was especially famous in antiquity - it was even taken to Rome. Later, the Romans had 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 recipe for making cheese was found in the cookbook of 1390, which belonged to the chef of King Richard II.

In one book of French cheese-maker Andre Simon, which he wrote for 17 years, 839 varieties of cheese are mentioned!

Interestingly, almost all cheeses have geographical names: Swiss, Dutch, Kostroma, Russian and others. Names are associated with the localities where these cheeses were invented. Other names of cheeses are associated with the mode of production or with their composition, in other cases they are the names of national cheeses (for example, suluguni, vats, cereals, swaying, and others).

Recall Pushkin's lines from "Eugene Onegin":

... And Strasbourg's pie is imperishable
Between the Limburg Cheese Alive
And golden pineapple.

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

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

Few cheeses have acquired the name by accident. 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 in honor of the cheerful corporal Camembert - the hero of a popular children's fairy tale.

Nowadays there are more than 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, microelements that the body needs for metabolic processes, for blood formation, and hormone activity. There are more vitamins in cheese than in milk.

The consistency of cheeses is divided into hard and soft. The hard include such as the Swiss, Dutch, Kostroma; to soft - mucous (road, Smolensk) and mold (Roquefort, Camembert). There are also brine cheeses (for example, vats) that are aged in brine during ripening and storage. And an independent group consists of processed cheeses (they are melted from hard and soft cheeses).

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

Much later, the cheese appeared butter.For many years, the butter was produced in an artisanal way: the milk was separated (divided into cream and skimmed milk), then the cream was cooled, left to mature, and then churned. This process was quite long. Now the production lines operate at the plants, which have speeded up the preparation technology many times.

A yellow, fragrant, appetizing piece of butter is a good addition to our breakfast. Butter is a fat-containing product. The composition of the oil includes about 84% fat, 14% water and minor amounts of casein, sugar, mineral salts and vitamins A, D, E, K.

In the most ancient times, people were looking for saving means in the hot summer season. The "forerunners" of ice cream were fruit juices mixed with snow or ice, which were known in antiquity in the East. In China, fruit juices froze about 3,000 years ago. Then this refreshing agent was adopted by the Arabs, Indians and Persians.

Alexander of Macedon, poorly endured the heat, consumed fruit juices with snow during trips to Persia and India. In the IV century BC. er Hippocrates taught to consume frozen beverages. The tutor of the Roman Caesar Nero Seneca reproached the Romans for being too keen on frozen fruit drinks.

In the XIII century, the Venetian traveler Marco Polo brought ice cream recipes from China. It caused delight and was among the most delicious dishes in the courtyards. Ice cream recipes were kept secret, the disclosure of secrets threatened with the death penalty. For four hundred years the secret of making ice cream remained secret. In 1660, Italian Francesco Procopio opened an ice cream sale in Paris. At the same place and to this day there is a cafe, which sells ice cream. The new delicacy quickly won the recognition of Parisians. After 16 years, the first ice cream corporation was formed in Paris - lemonade, as they were called.

Until the middle of the XVIII century ice cream was sold only in summer. Since 1750, lemonade de Bruison began making 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 appeared first in the menu of the royal court and nobility. Chapter XVI of the “Newest and Complete Cookbook” published in Moscow in 1791 (translated from French) was called “Make Every Ice Cream.” In 1794, in St. Petersburg, the book “The Old Russian Mistress, Housekeeper and Cook” appeared, in which one could get acquainted with the recipe of strawberry ice cream.

However, the mass production of ice cream in Russia began not soon. The first ice cream shops appeared in 1932. It is interesting to compare 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 400 pounds on average by 1 kilogram. Our ice cream today is the most delicious, the best in the world. And the most high-calorie: 100 grams of creamy ice cream contains 180–200 kilocalories.

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

Milk and products derived from it contain most of the nutrients needed by the body, which are well balanced and well digested. Milk and many dairy products have dietary properties.

Cow's milk contains 3% of high-grade proteins, mainly associated with calcium and phosphorus of casein and some albumin and globulin, exceeding casein in content of essential amino acids. The following types of milk are produced: 2.5, 3.2 and 6% fat, low-fat, melted 4 and 6% fat, protein 1% fat with an increase to 4.3% protein. Milk fats are in the form of the smallest balls, easily digested, contain cholesterol, satisfactorily balanced with lecithin. Milk sugar lactose (4.7%) in the intestine breaks down into glucose and galactose. Milk - the main source of calcium (120 mg per 100 g of milk), digestible better than any other products. Milk is relatively high in potassium and low in sodium, which makes it possible to increase urine output, for example, in case of edema. Milk is poor in essential fatty acids, iron and other hematopoietic microelements, contains small amounts of all the vitamins, most of all - B 2, A and D. Milk, especially in the form of heat, requires the secretory function of the stomach to digest the minimum strain 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 diarrhea, in the pre- and postoperative period, with its intolerance from congenital or acquired after diseases of the gastrointestinal tract 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 intestinal diseases - in 15-30%.

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

In medical nutrition mares, camel, goat and other types of milk are used. In mare's milk, there is less fat (1%) and protein (2%), but more lactose (6.5%), albumin, essential fatty acids, vitamins C and A, than in cow's. A more favorable effect of mare's and camel's milk was established in the diet therapy of chronic diseases of the digestive organs - (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. There is less lactose in cream than in milk.

In clinical nutrition can be applied dry milk products, whole and fat-free, and also condensed with sugar and without it. Smolenskoye milk powder contains less fat and more protein than regular milk powder. From powdered milk is prepared reconstituted. For 1 l reconstituted milk  take 110-130 g of sifted milk powder and 0.9 l of boiled (70 ° C) water. At higher temperatures, the milk proteins are coagulated, the solubility of the powder decreases. To avoid lumps, the powder is first diluted with a small amount of water and stirred until a homogeneous semi-liquid mass. While stirring, pour the rest of the water and set for 30 minutes in a cool place.

To enrich the diet with proteins and other food substances of milk without increasing fat use skimmed milk, whey,  formed in the manufacture of cottage cheese and cheese (contains 1% protein, 4% lactose, 0.2% fat), buttermilk, obtained by churning cream into butter. In buttermilk 0.5% fat, but more lecithin and choline than in milk, 3% protein, 0.5% lactose, almost all minerals and vitamins characteristic of (milk. In serum - valuable albumin proteins, but less than in milk, vitamins and minerals, mainly calcium (60 mg per 100 g). Drinks from whey (acidophilic yeast, sweet from fermented whey, with tomato juice, pasteurized whey, etc.) should be introduced into the therapeutic diet, and also from buttermilk: “Ideal” is pasteurized, fresh buttermilk, fermented - buttermilk diet, “Novelty” “Ideal”, apitok from sweet buttermilk (5% sugar), and others.

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

For enrichment of products, dishes and culinary products with full-fledged protein, powdered products are used. milk protein concentrates  (kazetsit, coprecipitate) containing 3-6%, water, 75-85% protein, 1-2% fat, 1-4% lactose, calcium and other minerals. Soluble co-precipitates have a higher nutritional value, which, in contrast to cascetes, contain not only casein, but also whey proteins of milk.

An important role in the clinical nutrition of fermented milk drinks, obtained as a result of lactic acid and sometimes alcoholic fermentation after introducing specially selected microbial starters into the milk. In acidified products, the acidity increases due to the formation of lactic acid from lactose, proteins are partially broken down, the amount of B vitamins increases, and antibiotic properties appear. Compared with milk, these products are easier to digest, stimulate the secretion of digestive glands, normalize the motor function of the intestine and suppress it putrid and other harmful microbes.

Produce more than 80 kinds of fermented milk drinks: from different types of milk; using different starters; fat (3.2–6%), low-fat (1-2.5%) and low-fat; with normal and elevated levels of skimmed milk residue (SOMO), i.e. protein, lactose, mineral salts; with the addition of sugar, fruit juices, etc. kefir  2.5 and 3.2% fat, non-fat, Tallinn (1% fat, but more SOMO), special - with a high content of protein, fruit - different fat content with fruit syrups. Acidophilic drinks:  acidophilus, Moskovsky drink (1% fat, 6% sugar), acidophilus and especially acidophilus-yeast milk have antibiotic properties, are useful for anacid gastritis, colitis, dysentery, furunculosis, tuberculosis, etc. Contraindicated in gastritis with increased secretion . Cold sour milk:  ordinary - 3.2% fat and non-fat, mechnikovskaya (3.2 or 6% fat) and southern - from special sourdough, ryazhenka - from heated mixture of milk and cream (4 or 6% fat), varenets - from baked milk, 3 , 2% fat. Sour yogurt has the highest acidity (matsoni, matsun). You can not cook the sour milk by "samokvasa." Variety of yogurt - yogurt  1.5, 3.2 and 6% fat, as well as sweet or with fruit syrup (5% sugar). The amount of SOMO and increased energy value is increased in yoghurt.

AT aerine From skimmed milk there is a high content of vitamin B group. It is indicated for enterocolitis, antibiotics, obesity, diabetes and other diseases. Aerin is also low-fat with fruit syrup (6% sugar) and Dnieper (1.5 and 3.2% fat). In the drink "Youth" there is no fat, the protein content is increased, it is produced without sugar or with 5% sugar. From skimmed milk produce drink "Amateur". Drink "Snowball" (2.5 fat) make sweet, with fruit syrup or mashed potatoes (7% sugar). Drink "Kolomna" is non-fat, with 1 and 2.5% fat, sugarless, sweet, with fruit syrup. Drink "Jubilee" produce low-fat and 3.2% fat, with or without sugar or fruit syrup. All these fermented milk drinks are applicable in clinical nutrition, taking into account their fat and sugar content.

In koumiss from mare's milk, as a result of lactic acid and alcoholic fermentation, ethyl alcohol, lactic acid, and carbon dioxide are formed. Kumys activates the metabolism, improves digestion, enhances appetite. It is rich in vitamins and antimicrobial agents. Kumys 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. Kymys treatment is carried out in pulmonary tuberculosis, gastritis with reduced secretion, chronic cholecystitis, enterocolitis, etc. Kymis treatment is contraindicated in acute exacerbation of pulmonary tuberculosis, peptic ulcer and gastritis with increased secretion, kidney disease, increased excitability of the nervous system, some diseases of the liver and the heart and the heart, and the heart and heart. system due to the presence of alcohol in koumiss. Kumis consumed 1 l per day, 1 cup at the reception for 10-15 minutes before a meal. In the first 3-5 days, 0.5 l of koumiss is prescribed. 1 l of koumiss 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. changes in diet to avoid overfeeding and excess fluid intake. Also used shubat (chal) - sour milk drink from camel milk. They produce koumiss from skimmed cow's milk with added sugar. This expands the possibilities of kumis treatment in hospitals, sanatoriums, diet canteens.

From fermented cream get sour cream with a content of 10% fat (diet), 20% (dining), 25, 30, 36 and 40% (amateur). In sour cream 14, 18% (peasant) and 29% (home) fat content increased protein content. In clinical nutrition, sour cream is mainly used for adding to dishes and in sauces. Sour-milk sour-milk product (10% fat) with the addition of pectin or carrot filler is promising.

Cottage cheese (18 and 9% fat and non-fat) is an important source of easily digestible protein - casein (14-18%), calcium, phosphorus, vitamins of group B. Fat cottage cheese is best used in its natural form, non-fat - for cheesecakes, puddings, etc. D. Cottage cheese has a lipotropic effect and is widely used in diseases of the liver, cardiovascular system, obesity, diabetes, after burns and bone fractures, and many other diseases. From a mixture of buttermilk and skimmed milk produce cottage cheese (2% fat). Soft diet cottage cheese has a soft texture - low-fat, with 5 or 11% fat, and also sweet. They produce dietary low-fat cottage cheese, which is 2-3 times less acidic than other types of cottage cheese.

Calcined and unleavened low-acid cottage cheese can be obtained directly on the kitchen. To prepare 100 g of calcined cottage cheese you need 700 g of milk and 1.5-2 tablespoons of 10% calcium chloride. Milk is boiled, cooled a little, with stirring calcium chloride is added, cooled, thrown back onto gauze and put under pressure. For cooking fresh cottage cheese, you can roll up the 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.

They produce more than 50 kinds of curd products (curds, masses, creams, etc.) from curd 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%), bold (5-9%), low-fat, diabetic with xylitol. From albuminous cottage cheese, obtained from whey, produce sweet or salty albumin curd bars (8.5 or 20% fat). Many cottage cheese products have an increased energy value - 1.3-1.7 mJ (300-400 kcal) per 100 g. Due to the confusion, curd products are convenient for a number of diets of therapeutic nutrition, but taking into account the content of fat, sugar or salt. In terms of consistency and chemical composition, the “Caucasus” curd mass obtained from whey (2% fat) and cottage cheese (cheese) are close to 20% fat and non-fat curd to salty curd products. These products contain 12-18% of high-grade proteins, 1-2% of sodium chloride (salt), have a relatively low acidity, are convenient for preparing various dishes, excluding salt-free diets.

Fermented milk protein extracts have high dietary and nutritional properties: “Health”, acidophilic, acidophilic “Stolichnaya”. "Youth", "Moskvoreche". Pasgis contain 6-11% protein, they are released low-fat and with 4-8% fat (in the Moskvorechye paste - 12%), with 12-24% sugar and without it, with fruit syrups, in particular dogrose.

Milk food substances are concentrated in cheese: 23-26% protein, 25-30% fat (in the cheese sold there is indicated the fat content in the dry matter), a lot of easily digestible calcium and phosphorus. Cheese extractives stimulate appetite. Cheese contains 1.5-2.5% sodium chloride (table salt), pickled cheeses (cheese, vats, etc.) - 4-6%. Low fat content (9-15%) in Lithuanian, Baltic, Võru, Minsk, peasant and some other cheeses. In these cheeses, more protein (28-31%). Green grated cheese is produced from fermented skim milk with the addition of salt and clover leaf powder, giving the cheese a special taste, aroma and color. Used as a seasoning for pasta, cereals, mashed potatoes, for sandwiches. In medical nutrition, non-acute, low-salted and preferably non-fat cheeses are used, most often in diets for tuberculosis, chronic intestinal diseases and liver, during the recovery period after infections, for bone fractures, etc. The grated cheese is easier to digest than sliced. You can use the highest grades of processed cheese produced from ordinary cheese, cottage cheese and other products. In these cheeses, there is less protein, fat, calcium than in conventional hard cheeses. In Yantar processed cheese, fat content and low sodium chloride (1.2%) are increased, Ocean paste is included in Coral.

In clinical nutrition valuable dairy products with an improved composition of fats. The beneficial effect of dietary acidophilus milk prepared from skimmed with the addition of corn oil, kefir enriched with vegetable oils as sources of irreplaceable linoleic acid, in diseases of the liver and biliary tract, ulcer, obesity, atherosclerosis and coronary heart disease has been established. In the dietetic "Lithuanian" and "Kazakhstan" cheeses, milk fat is replaced with vegetable fat. Improved balance of fatty acids due to vegetable oils in sour cream "Children's" and "Health", cottage cheese "Health", processed cheese "Dietary". It is desirable to include fortified milk and kefir in diets, 100 g of which contain 10 mg of vitamin C.

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

We give indicators of the quality of dairy products.

Benign milk:

• White color with a yellowish tint, uniform, without unpleasant tastes and odors. Milk with changes in taste, smell, color, texture, sediment is not allowed. With a fuzzy sour taste, a boiling test is carried out: even with a slight increase in acidity, the milk coagulates. Skimmed milk has a bluish tint, malt - sediment and grayish color.

Sour milk drinks:

• Signs of the poor quality of fermented milk drinks are peroxidic, excessively sour, acetic acid taste, moldy taste and smell, volatile (except for acidophilic products) and exfoliated consistency (except for kumys, kefir, acidophilus-yeast milk).

Sour cream

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

Cottage cheese

• Benign cottage cheese has a sour-milk smell and taste; substandard moldy, musty or sour smell, too sour or yeast taste, bloating, luscious, moldy.

Benign cheese:

• Cheese is benign: taste without bitterness, elastic texture] homogeneous, crust without cracks, mucus and mold (except for special types of cheese); substandard: musty or soured odor, form spreading, swollen, crust with cracks, mold, mucus.