Information about dairy products. What about dairy products? (list)

Dairy products are very important for catering establishments. Not a single institution of this kind can do without their use.

Sour cream is added to ready meals and used to make sauces. Cheesecakes, cottage cheese pancakes, casseroles and other dishes are prepared from cottage cheese. Butter, cream, milk, cheese and condensed milk are also used in cooking. And, of course, one cannot fail to mention such a beloved dessert as.

Milk classification

Milk is a product produced by farm animals during lactation, without adding or separating any substances from it.

By origin, milk is divided into cow's, sheep's, goat's, mare's and camel's, etc. In Russia, cow's milk is most often eaten and used to prepare other food products.

Milk can be:

1. Natural. This is full-fat milk without impurities, it may differ in the content of fat and other beneficial substances. Other types of milk are produced from natural milk, as well as dairy products.
2. Normalized milk has a fat content of 2.5-3.2%. It is normalized by adding skimmed milk or cream to natural, depending on the percentage of fat. The milk is then homogenized, pasteurized and cooled.
3. Reconstituted milk is obtained from powdered or condensed and skimmed milk.
4. High-fat milk, brought to a fat content of 6% by adding cream and homogenized.
5. Baked milk is high-fat milk subjected to long-term treatment at high temperatures.
6. Skimmed milk is obtained by separating whole milk.
7. Fortified - pasteurized milk (whole or skimmed) with added vitamin C.

Types of dairy products

A dairy product is produced from milk and/or its constituents without the addition of fat or protein of non-dairy origin. The composition of the product may contain components necessary for the processing of milk. There are the following types of dairy products.

Products obtained by milk separation

These include cream, butter and whey. Cream is milk fat separated from the bulk of milk. Butter - obtained by whipping cream, so the composition does not differ from them. are fat dissolved in liquid, and oil, on the contrary, is liquid in fat. Therefore, the oil has a harder and denser consistency.

Whey is the product that remains after the curdling and straining of milk. It is used to make cheeses and in some dishes.

The main feature of these products is that no chemical reactions occur during their preparation. Therefore, they retain the properties of milk.

Dairy products

Fermented milk products are obtained by processing milk sugar with various lactic acid bacteria. These foods are easier for many people to digest than whole milk. Fermented milk products include kefir, yogurt, fermented baked milk, curdled milk, ayran, koumiss, cottage cheese, cheese, sour cream.

Products obtained by heat treatment of milk

This is ice cream, pasteurized and baked milk.

Products of concentration of milk, which are obtained by extracting water from it

This is condensed and dry milk.

Cheeses, in turn, are divided into:

• hard;
• soft, characterized by a delicate texture and oiliness;
• brine, having a specific salty taste;
• processed, obtained by processing natural cheeses.

Dairy products for catering establishments

Dairy products are included in the daily diet of most visitors to catering establishments. Which suppliers of these products are best known in the domestic market

Suppliers-leaders of dairy products

A reliable and trusted food supplier is very important when starting a new or expanding an existing food service business. The success and popularity of the institution is impossible without fresh and high-quality products.

Today in Russia there are many producers of milk and dairy products. Dairies and farms annually produce about 30 million liters of milk.

The largest producers are OJSC Ostankino Dairy Plant, OJSC Ruzskoe Moloko, CJSC Barnaul Dairy Plant, Trading House Boris and Pavel, Bely Ostrov, Trade and Production Group.

Belarusian companies also supply dairy products to the Russian market. Among them, the most famous are OJSC Glubokoe Milk Canning Plant, OJSC Rogachev Milk Canning Plant, OJSC Polotsk Dairy Plant.

Milk from Finland is supplied by CJSC Valio St. Petersburg, a subsidiary of JSC Valio. You can find out more information about manufacturers at specialized exhibitions.

How to choose quality dairy products

When buying milk or dairy products from a manufacturer, you need to check for certification and a declaration of compliance with international or national standards.

In order to be completely sure of the quality of milk, you can use a special analyzer.

When analyzing milk, the following characteristics are determined:

• percentage of proteins, fats and lactose;
• the presence or absence of bacteria;
• the number of somatic cells;
• acidity of milk;
• heat resistance and freezing point.

Milk analyzers allow you to quickly determine these indicators without the use of chemical compositions. There are the following types:

• Ultrasonic devices transmit ultrasonic vibrations through the milk, then the computer to which the device is connected compares the received data with the standard ones.
• Infrared are based on the spectral analysis of the infrared region of milk radiation.

To work with an infrared analyzer, special knowledge is required, therefore, ultrasonic is more convenient for use in catering establishments.

A total of 257 samples of dairy products were tested.

Main remarks and violations

Samples with violations:

• butter - 16;
• cheeses - 15;
• ice cream - 7;
• glazed curds - 5;
• processed cheeses - 2;
• milk - 2;
• kefir - 1;
• cottage cheese - 1

An unscrupulous manufacturer uses milk fat substitutes to reduce the cost of production, "forgetting" to report this on the label and mention that butter is now not butter at all, but a spread, and cheese is not cheese, but a cheese product.

Does this pose any danger to the buyer? No. Is it consumer fraud? Indeed, at the price of a high-quality, natural product, a cheap surrogate is sold. And the quality of the vegetable fats themselves sometimes leaves much to be desired.

Most falsification is in cheeses and butter.

Vegetable fats not listed in the composition are contained in 40% of butter samples tested by Roskontrol and 33% of cheese samples.

Samples with violations:

• sour cream - 8;
• kefir - 5;
• glazed curds - 5;
• processed cheeses - 4;
• cottage cheese, including grained - 4

Falsification was found in 26 samples out of 257.

Starch and/or stabilizers are added to thicken the product.

The need to use a stabilizer to give the desired consistency indicates a violation of the production technology and poor quality raw materials.

Samples with violations:

• butter - 12;
• processed cheeses - 5;
• cottage cheese - 3;
• grained cottage cheese - 2;
• condensed milk - 2;
• ice cream - 1

Nutritional miscalculations are one of the most common errors in all food categories. At the same time, it is difficult to say in which situation the deception is intentional, and in which it is the result of ordinary negligence.

Often, the nutritional value is indicated literally "by eye" based on reference data. Although a serious lack of fat or protein may also indicate that low-quality raw materials are used.

Samples with violations:

• cottage cheese - 10;
• glazed curds - 8;
• butter - 4;
• kefir - 3;
• milk - 2;
• sour cream - 2;
• yogurt - 1;
• grained cottage cheese - 1;
• ryazhenka - 1

Violation of safety requirements for microbiological indicators - the presence in the product of an unacceptable number of microorganisms, such as mold, yeast, bacteria of the Escherichia coli group, salmonella, listeria and others.

Here we are talking about a direct threat to health. Such a product can cause severe food poisoning, especially when it comes to children and the elderly.

And, of course, such violations indicate that the production does not comply with sanitary rules and regulations.

Samples with violations:

• yogurts - 4;
• cottage cheese - 3;
• kefir - 2;
• ryazhenka - 1

Lactic acid microorganisms are a type of bacteria beneficial to the human body. Thanks to them, kefir, yogurt, fermented baked milk and other dairy products are so useful for the human body.

The absence or insufficient number of lactic acid microorganisms may indicate a violation of the production technology.

Samples with violations:

• milk - 7;
• condensed milk - 7;
• processed cheeses - 6;
• glazed curds - 3;
• sour cream - 3;
• cottage cheese - 1;
• yogurts - 1;
• ice cream - 1

Phosphates are added to many foods. Meanwhile, they cannot be consumed uncontrollably - it is important for a person that phosphorus enters the body in a one-to-one ratio with calcium. If the balance is disturbed, the process of washing calcium out of the bones begins, which can lead to serious health problems. The amount of added phosphates in products and their total content is strictly regulated.

Antibiotics in dairy products should not be in principle.

As for preservatives, their presence is allowed in a number of dairy products, but the manufacturer is obliged to report this on the label. And this rule is not always observed.

Samples with violations:

• glazed curds - 8;
• condensed milk - 4;
• cottage cheese products - 3;
• cheeses - 2;
• kefir - 1;
• processed cheeses - 1

The picture on the product packaging and the invented name give the false impression that this is a specialized product for children's nutrition, but it is not.

Such products often contain preservatives, dyes and other additives that are prohibited for use in baby food products.

Alekseenko Alexey Nikolaevich, assistant to the head of Rosselkhoznadzor:

- In general, the presented statistics correspond to the situation in the dairy products market. As the Minister of Industry and Trade of Russia Denis Manturov recently stated in the Federation Council, "in the food industry, counterfeit dairy products are estimated at 20 percent." The figures vary from region to region, but the order of numbers remains the same.

The reasons for such an abundance of falsification are the lack of a system of end-to-end control according to the principle "from field to counter" - and, accordingly, the impunity of "chemists".

Only a system of transparent and strict certification of food raw materials for safety and quality can affect the situation. Such a system should ensure the traceability of each consignment. It should completely exclude the entry of dangerous and low-quality products into circulation.

— The monitoring of the quality of food products, carried out by Roskontrol over the past three years, shows a lack of stability even among large manufacturers. The ways of counterfeiting goods are changing, taking into account the latest scientific achievements, the activity of regulatory authorities and the dynamics of prices for raw materials, but the total share of counterfeit goods remains almost unchanged.

This indicates the need for a serious change in the approach to control, both at the pre-market stage and during the circulation of products on the market.

This is what it was created for. , which implies regular checks of samples of goods from store shelves - for food products from 4 to 12 times a year.

Together with the developed product traceability system “from field to counter”, our system will be able to minimize the proportion of counterfeit and low-quality products. This approach will allow consumers to navigate the variety of products presented in trade, focusing on labeling. Sign of Roskontrol and make informed choices. And for conscientious manufacturers, this is an effective tool for increasing sales and developing production.

For those who have drunk a real steam room at least once, dairy products from a supermarket may seem at least strange. They have a completely different, unusual taste, which is called "powder". Let's see how it differs from under a cow from products manufactured under industrial conditions. Is it really more beneficial for the body? And how not to run into products of dubious quality in the supermarket?

What is the difference between natural and store-bought dairy products?

Since 2013, the Customs Union has had a technical regulation on the safety of milk and dairy products. It is designed to protect the lives and health of people, to prevent attempts by manufacturers to mislead buyers about the quality of products.

The technical regulations list more than 100 types of dairy products. All of them are combined into 3 large groups:

1. Dairy products - drinking milk, cottage cheese sour cream. Such products are made from milk or its components, without the addition of non-dairy fats and proteins. The composition may contain additional components that are needed for milk processing.
2. Dairy products - yoghurts with crispy flakes, curds with pieces of fruit. These products are also made from milk and its components, which are partially replaced by non-dairy components. The share of milk must be more than 50%, and in ice cream and sweet milk products - more than 40%.
3. Milk-containing products - sour cream, processed cheese. Such products are made from milk, its components and dairy products, but the allowable proportion of milk fat substitute is more than 50%. It is also possible to use non-dairy protein.

The packaging always indicates which group the product belongs to. The highest quality products are dairy products. Dairy compounds and milk-containing products are cheaper, but there are no useful substances left in them, and the taste may have little in common with the taste of real milk.

How to read the label correctly?

Always read the label before buying dairy products. Pay attention to the following information:

1. Name - if the product contains non-dairy components, it should be marked that it is a milk-containing product.
2. A manufacturer's standard or technical document in accordance with which milk is processed. Please note that, unlike GOST, the manufacturer can change the TU (technical specifications) at its discretion.
3. Ingredients listing all ingredients.
4. Mass fraction of fat in percent. On processed cheese, cheese products and low-fat milk processing products, the mass fraction of fat in dry matter is indicated in percent.
5. Mass fraction of milk fat - indicated on the packaging of milk-containing products.
6. The content of microorganisms - lactic acid bacteria, bifidobacteria and other probiotics.
7. The content of micro- and macroelements, vitamins and their relation to the daily human need.

Another issue is the expiration date. Dairy products made from natural milk without the addition of chemicals are always perishable, but such products can only be found in stores with great difficulty. If the expiration date is 3 days or more, then the product contains preservatives. The longer it can be stored, the more chemistry it contains and the less useful components for the body.

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 which animals give this product and how it should be stored properly.

General information

Milk is a nutrient fluid that is produced by the mammary glands of mammals. Its natural purpose is to feed babies who 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 through the secretion of 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's milk processed in dairies. However, in other nations, this product is often obtained as a result of milking other animals. For example, sheep, mares, camels, goats and others. So, mare's milk is ideal for making koumiss, sheep's milk is used to make cheese, and camel's milk is used for shubat.

Compound

What are the components of milk? There are different types of milk. As a result, their composition also changes. It also depends on the breeds of animals, 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 many cells penetrated by lymphatic, blood and nerve vessels. It is they who deliver all the necessary substances for the synthesis of milk.

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

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

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

What is milk? Types of milk

The most commonly used food is pasteurized milk. It is divided into several types:

• Whole. This is which contains a certain amount of fat (that is, 2.5% or 3.2%).
• Refurbished. Such milk is partially or completely prepared from canned milk, which is cleaned, pasteurized, homogenized, cooled, bottled, etc. This product is often obtained by dissolving whole milk powder in warm water and aging it for four hours. It is during this time that the proteins are able to swell, the watery taste disappears, and normal density and viscosity are formed.
• Ghee. It's no secret that the color has a nice creamy tint. This is due to the fact that its fat content is at least 6%. It undergoes pasteurization and homogenization at a temperature of about 95 degrees with exposure for four hours. By the way, it is this processing of the product that makes the color of baked milk creamy, and also gives it a special taste and aroma.
• High fat milk. This is a normalized product that is subjected to homogenization. As a rule, it has a fat content of 6%.
• Protein. It's not just milk. In the process of normalization, condensed or dried milk is added to it. Such a product is characterized by a high content of fat-free components.
• Vitaminized. This is a very tasty and healthy milk. It is made from lean or whole food and is fortified with vitamins C, A and D.
• Non-greasy. The quality of low-fat milk always leaves much to be desired. Such a product is obtained from a pasteurized beverage by separating it. Usually its fat content is 0.05%.

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

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

Processing in factories

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

To increase the shelf life of the drink 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 processing, this drink retains all the beneficial qualities. Moreover, the growth and development of microorganisms trapped in it is prevented.

Camels, cows, goats, mares, etc. do not produce milk, but are obtained by milking animals. However, in the future it is subjected to special processing. 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, special centrifuges are used. As you know, such a purification process is called baktefuning.

Types of processing

Just milk can not get on the shelves of stores. In industrial conditions, it must be subjected to some kind of processing.

Normalization of milk is an increase or decrease in the content of fat droplets in it. They do this to bring the mentioned indicator to the norm.

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

Pasteurization of the drink in question is carried out to increase its shelf life. To do this, normalized milk is subjected to heat treatment at a temperature of not more than 85 degrees with an exposure of 15-20 seconds.

Pasteurization can be 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 several seconds. In this case, the heating temperature reaches 85-90 degrees.

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

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

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

Homogenization

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

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

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

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

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

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

Storage

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

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

Why shouldn't you drink milk?

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

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

The benefits of the product and its price

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

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

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

It should also be noted that in the course of research, scientists have found that animal milk helps to stimulate the kidneys. In addition, they are the best means designed to normalize the intestinal flora. Their regular intake prevents putrefactive processes and restores 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 are much less likely to have high cholesterol and high blood pressure.

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

According to some scientists, potassium, calcium and magnesium contained in dairy products in large quantities reduce the risk of hypertension. Moreover, thanks to this drink, the development of a heart attack, diabetes and stroke can be excluded.

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 (separated by the mammary gland during the period of feeding the cubs).

Milk improves the ratio of the components of the diet. It contains all the nutrients necessary for the human body (proteins, fats, carbohydrates, minerals, vitamins) in an easily digestible form, while the ratio of nutrients in milk is optimal to meet the body's need for them.

Classification of dairy products

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

"Milk- this is an amazing food prepared by nature itself, "wrote Academician I.P. Pavlov. Milk contains all the nutrients necessary for 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 time of year, the age of the animal, its breed, etc.

The nutritional value. The content in cow's milk ranges from 2.7 to 3.8%. The main proteins of milk - casein (2.7%), albumin (0.4%), globulin (0.12%) - are complete in amino acid composition. They have a high nutritional value and good digestibility (96%).

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

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

Milk contains almost all vitamins in small amounts: fat-soluble vitamins A, D, E; water-soluble - B 1, B 2, B 6, B 12, PP, etc. The immune bodies of milk prevent the development of pathogenic (pathogenic) bacteria, neutralize the toxic products of their vital activity. During heat treatment of milk (pasteurization, sterilization), as well as during storage, immune bodies are destroyed.

Milk contains various enzymes: the activity of some of them is used to judge the quality and preservation of milk. For example, the enzyme phosphatase is destroyed during long-term pasteurization, so the activity of phosphatase serves as a criterion for the presence of impurities in raw milk in pasteurized milk or the quality of heat treatment (pasteurization) of milk. According to the activity of the reductase enzyme, the bacterial contamination of milk is judged (reductase test).

The daily physiological norms for the consumption of milk and dairy products for an adult are: whole milk - 500 g; butter - 15 g; cheese - 18 g; cottage cheese - 20 g; sour cream - 18 g.

Classification of dairy products. The group "dairy products" is formed on the basis of raw materials, since the main raw material for goods belonging to this group is milk.

Dairy products are divided into the following subgroups:

• drinking milk and cream;
• dairy products;
• cow's butter (butter and ghee);
• cheeses (rennet and sour milk);
• canned milk (condensed) and dry dairy products;
• ice cream.

Milk classification

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

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

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

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

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

Milk product- a food product that is made from milk and (or) its components without the use of non-dairy fat and protein and which may contain components that are functionally necessary for milk processing;

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

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

By-product of milk processing— a by-product obtained during the production of milk processing products;

milk drink— a dairy product made from concentrated or condensed milk or whole milk powder or skimmed milk powder and water.

Depending on the degree and type of processing There are the following types of milk and dairy products:

• raw milk - milk that has not been subjected to heat treatment at a temperature of more than 40 ° C or treatment, as a result of which its constituent parts are changed;
• drinking milk - milk with a mass fraction of fat not exceeding 9%, produced from raw milk and (or) dairy products and subjected to heat treatment or other treatment in order to regulate its components (without the use of whole milk powder, skimmed milk powder);
• whole milk - milk, the constituent parts of which have not been affected by their regulation;
• normalized milk - milk, the values ​​of the mass fraction of fat or protein, or SOMO of which are brought into line with the standards established in regulatory or technical documents;
• reconstituted milk - a milk drink made by adding drinking water to a concentrated, condensed or dry milk processing product until the appropriate organoleptic and physico-chemical properties of the product are achieved, which have not been concentrated, condensed or dried.

Classification of milk according to type of heat treatment provides for the following division:

• baked milk - drinking milk subjected to heat treatment at a temperature of 85 to 99 ° C with an exposure of at least 3 hours until specific organoleptic properties are achieved;
• pasteurized, sterilized, UHT-treated milk - drinking milk subjected to heat treatment in order to comply with the established requirements for microbiological safety indicators;
• thermized milk - milk that has been cured at a temperature of 60-68 ° C with an exposure of up to 30 seconds. Such processing is carried out either at the beginning or at the end of the technological process for the production of dairy products.

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

Classification and assortment of milk

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

natural- full-fat milk that does not contain any impurities. Such milk may have different fat content and other constituents. It serves as a raw material for the production of other types of milk, as well as dairy products.

Normalized - milk, the fat content of which 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 in whole or in part from spray-dried cow's milk powder, sweetened condensed milk, whole and non-fat; from skimmed milk, not canned; from cream, butter and melted butter.

High fat milk milk adjusted with cream to a fat content of 6% and subjected to homogenization.

Ghee - milk, which is brought with cream to a fat content of 6%, is subjected to homogenization and long-term heat treatment at high temperature.

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

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

Low fat(skimmed) milk is obtained by separating whole milk.

Malt - milk made from normal pasteurized milk with the addition of malt extract, rich in carbohydrates, vitamins, proteins, and biologically active elements. Milk contains 1.5% fat; characterized by high density (not less than 1040 kg/m3), slightly sweetish taste, flavor and aroma of malt. The presence of sediment, small particles of flour and malt, as well as a grayish tint is allowed in milk.

Sterilized bottled milk("Mozhayskoye") contains 8.2% fat; its taste, smell and color are the same as baked milk.

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

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

Vitalact-DM- baby milk, which is similar in chemical composition to mother's milk. It is produced from high-quality whole milk enriched with whey proteins, polyunsaturated fatty acids, complex sugars, fat- and water-soluble vitamins, and iron. This milk contains 3.6% fat, its density is 1.036 g/cm3.

The shelf life of ion-exchange milk and vital act-DM is no more than 48 hours at a temperature not exceeding 8 °C.

Milk can be classified according to the characteristics of milk obtained from various animals. Along with cow milk, milk of other agricultural animals is used for nutrition and the production of dairy products - sheep, goats, mares, camels, buffaloes, etc. 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 tint viscous liquid with a characteristic odor and a sweetish aftertaste. Compared to cow's, it is more than 1.5 times richer in fat (5.4-8.5%) and protein, due to the high content of protein and salts it is characterized by high acidity (20-28 °T). Sheep milk fat contains more capric acid. The melting point of fat in sheep's milk is 35-38 ° C, the fat globules are larger than in cow's milk. The density of sheep's 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 . It is mainly used for making feta cheese and other pickled cheeses.

Goat milk in chemical composition and some properties similar to cow. It contains more protein, fat and calcium, but little carotene and less thermal stability due to the 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 milk, it is used for baby food, and mixed with sheep's milk for making brynza 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 tint of sweet taste; differs from cow's in an increased content of lactose, less fat, salts and proteins. When soured and under the action of rennet, this milk will not give a clot, casein falls out in the form of small, delicate flakes, almost without changing the consistency of milk. The acidity of milk is 5-7 °T, the content of vitamin C is 250-330 mg/kg. Mare's milk fat is more fusible (21-23 ° C), fat globules are smaller than those of cow's milk. It has high bactericidal properties, in composition and properties it differs little from the female one. It is used for the preparation of koumiss, a valuable dietary and medicinal product.

reindeer milk characterized by a special density and exceptional nutritional value. Thickness resembles cream. When used, it is usually diluted. Due to the large amount of fat, reindeer milk goes rancid very quickly.

Classification and assortment of milk. Cream. Assessment of quality, conditions and terms of storage of milk and cream

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

There are the following types drinking milk:

• pasteurized (various fat content - 1.5; 2.5; 3.2; 3.5; 6% and non-fat);
• sterilized (various fat content - 0.5; 1.5; 1.8; 2; 2.5; 3.2; 3.5; 3.6; 4; 5.5; 6%). Sterilized milk includes milk obtained using high-temperature technology (HTT or UHT), which involves rapid heating for 4-5 seconds to a temperature of 140 ° C, rapid cooling and aseptic filling (into sterile containers under sterile conditions). This is how milk is made "House in the Village", "Sweet Mila", "Lianozovskoye", "Tsaritsynskoye" and others. In addition, Mozhayskoye milk, produced according to a special technology, is referred to as sterilized;
• ghee (with a fat content of 4 and 6%), obtained by long exposure (for 5-6 hours) at a temperature of 95-98°C;
• protein (with a fat content of 1 and 2.5%) - with an increased concentration of proteins due to the addition of skimmed milk powder;
• enriched with fillers: fortified (with vitamin C - 0.05; 2.5; 3.2%; with a complex of vitamins and minerals - of various fat content), with flavoring fillers (chocolate, strawberry, banana, etc. - of various fat content);
• for young children (ionic - milk, close in composition to human milk due to the replacement of calcium and magnesium ions with potassium and sodium ions; vitalact DM, etc.).

Cream differ from milk in the increased content of milk fat. They are obtained by separating milk. Cream is used as a raw material in the manufacture of sour cream and butter, as well as an independent food product. They produce cream pasteurized (10, 20 and 35%), sterilized (10 and 20%), with sugar and flavoring agents (cocoa, coffee, etc.).

Evaluation of the quality of milk and cream. The quality of milk and cream is evaluated by organoleptic, physico-chemical and bacteriological indicators. Organoleptic characteristics include appearance and texture, color, taste and smell. The consistency of milk and cream should be homogeneous, without sediment, for cream - without lumps of fat and protein flakes. Color - white with a slightly yellowish or creamy tinge (low-fat milk may have a slightly bluish tinge). The taste and smell are clean, without foreign tastes and smells.

The main physical and chemical indicators of the quality of milk and cream are the mass fraction of fat (in%, not less), acidity (in Turner degrees, not more), the absence of phosphatase (in pasteurized milk and cream), for milk - density (g / cm 3 , not less), degree of purity. Bacteriological indications
tel — the total number of microorganisms in 1 ml of milk (cream) and the titer of bacteria of the Escherichia coli group (CGB).

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

Terms and conditions of storage. The temperature of milk and cream upon release from the enterprise should be no more than 8°C (pasteurized) and 20°C (sterilized). Pasteurized milk and cream are stored at a temperature not exceeding 8°C for 36 hours from the end of the technological process. Sterilized milk is stored at a temperature not exceeding 20 ° C - from 10 days to
6 months depending on the type of packaging, sterilization mode and storage temperature, sterilized cream at the same temperature - no more than 30 days.