Milk and dairy products. The benefits of dairy products

Milk and dairy products have long been famous for their healing properties. Dairy products are used both in folk and traditional medicine as effective means of treating a variety of diseases. Today, stores offer a huge range of dairy products: different types of milk, cream, sour cream, yoghurts, kefir, cottage cheese, cheese curds, desserts with various flavors and much more. The choice is really great, but are all dairy products offered by modern manufacturers equally healthy and what exactly is their benefit?

Dairy products, as they say, are really necessary for a person to maintain his health in good condition. Milk, kefir, cottage cheese contain proteins, amino acids, fats necessary for the human body. The use of dairy products is an excellent prevention and treatment of a number of different diseases. The main advantage of dairy products is their ability to have a positive effect on the intestinal microflora. Dairy products are also a great source of vitamin D and calcium, which help build strong bones and reduce the risk of bone formation.

Milk is considered a real source of health. And this is no coincidence. Fresh milk contains a large number of useful substances for humans. At the same time, the components of milk are perfectly balanced and easily absorbed by the human body. Milk has bactericidal properties, as well as the ability to reduce the effects of radiation and toxic substances.

Unfortunately, not every milk that you can buy in stores is equally healthy. Many of the proposed dairy products are fake. In order to increase the shelf life, milk can be diluted with water, soda and various can be added to it. In order to protect yourself from buying such milk, you must definitely read the information about the product on the label (naturalness, list of diluents), as well as look at the date of manufacture and expiration date. The longer the shelf life of milk, the less benefit from such a product. It is better to refuse to buy milk with a shelf life of more than 3-4 days. It is recommended to buy milk only in stores with good freezing equipment.

It must be remembered that during the pasteurization process, milk loses some useful properties, for example, the bactericidal effect. Pasteurized milk is good for health, but its benefits are much lower than in raw milk, especially fresh milk. Boiling milk also leads to the loss of some healing properties. The least benefit is in milk made from powdered milk. Therefore, when purchasing milk in a store, you should give preference to normalized milk, but not reconstituted.

The benefits of milk also depend on the ability to use it correctly. It is best to drink milk in or in the evening hours. Cold milk should not be consumed. Drink milk in small sips. Fresh milk is an independent dish, and therefore does not mix with other products. However, dried fruits or cinnamon can be added to milk as a flavoring additive. Drinking a glass of warm sweetened milk before bed can help you fall asleep faster.

Very healthy and kefir. Kefir strengthens the immune system, helps with dysbacteriosis, gastritis, liver and kidney diseases, atherosclerosis, hypertension, bronchitis and other diseases. Kefir also relieves sleep disorders and reduces the feeling of fatigue and depression. Kefir is recommended to drink for all people recovering from an illness, as well as for people suffering from various chronic infections.

Yogurt also has a number of healing properties. However, it is worth remembering that it is yogurt that is beneficial for health, and not yogurt products. Yoghurts are considered only fermented milk products that are not subjected to heat treatment and have a short shelf life. Yoghurts contain microflora, due to which the healing effect is carried out. Yoghurts normalize the work of the gastrointestinal tract, improve and have a general strengthening effect on the human body. If yogurt undergoes heat treatment, then it loses all beneficial bacteria. Such a product can no longer be called yogurt. It has a long shelf life, but does not represent any health benefits. Curdled milk also has medicinal properties. It is useful for colitis, gastritis, constipation, liver disease, hypertension and anemia.

Fermented milk products containing bifidobacteria are of particular benefit to the body. The main positive property of such products is that they restore the balance of the intestinal microflora. In addition, bifidobacteria produce B vitamins and vitamin K. Dairy products have a beneficial effect on the human body. However, they should be consumed in moderation, as excessive consumption of such products can lead to impaired calcium metabolism. Milk and dairy products should make up 25% of an adult's diet.

Dairy products are an essential element of a healthy diet. Regularly using them in normalized quantities, a person strengthens his immunity, protects himself from various ailments. The main thing when purchasing dairy products in stores and supermarkets is to carefully read the information on the packaging, pay attention to the composition of the product and the expiration date. If you follow these simple rules, milk and dairy products will really bring significant benefits to your health!

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.

Dairy products are present in the daily diet of almost every person. There is only a small proportion of people in whom milk protein causes an allergic reaction or is diagnosed with lactase deficiency (inability to digest lactose). For these reasons, they exclude milk and products from it from their menu. However, the vast majority of the world's population does not suffer from such ailments, so they can fully appreciate all the benefits dairy nutrition.

The benefits of dairy products

Products made on the basis of milk are full-fledged, complex foods, thanks to which fats (2.7-6.0%), proteins (2.5-4.8%) and carbohydrates (4.0- 5.6%). For example, a drunk liter of milk provides the body with a daily norm of amino acids of animal origin. Of particular importance are microorganisms that maintain normal intestinal microflora. As a result of the beneficial activity of lactic acid and propionic acid bacteria, the immune defense of the body increases, the work of the organs of the gastrointestinal tract is optimized. Composition of dairy products includes almost all existing vitamins, as well as immune bodies that prevent the development of pathogenic microflora. Dairy nutrition contributes to the replenishment of mineral substances, a significant proportion of which are calcium and phosphorus in an easily digestible form.

Healthy dairy products for women

Whole milk - 500 ml.
Butter - 15 gr.
Cheese - 18 gr.
Cottage cheese - 20 gr.
Sour cream - 18 gr.

If it was once believed that adults should limit milk consumption by replacing it with lactic acid products, now this myth has been completely debunked. Individual lactose intolerance is transmitted at the genetic level and has nothing to do with a person's age. If you often consumed milk as a child without any negative consequences, you can continue to indulge in this tasty and nutritious drink. Numerous studies on milk nutrition, only confirm the benefits of such a diet. For example, scientists at Boston University found a link between the daily presence of dairy products on the table and a reduced risk of developing uterine fibroids. This disease is often found in women who have crossed the 30-year milestone.

In particular, it was empirically found that women who consumed more than 4 servings of dairy products daily, the risk of developing a benign neoplasm was reduced by 30%. Although the mechanism of this phenomenon is not exactly explained, it has been proven that women's health is protected by reducing the activity of cell proliferation processes (tumor cell division). What is not a reason to supplement the usual menu with milk-based food? Every woman has something to think about, because dairy products are real helpers in maintaining the beauty of the body. Low-fat yoghurts, kefir, fermented baked milk will help in the fight against excess weight and in the normalization of the gastrointestinal tract. Cheeses will become a source of calcium, necessary for hair, teeth and bones. And cottage cheese will prevent liver diseases and improve the functioning of the nervous system.

Do not forget that any lactic acid products have undeniable effectiveness when used as masks for skin and hair. The famous beauties of antiquity Nefertiti and Cleopatra regularly took a bath filled with a miraculous drink. Goat milk many nutritionists refer to the most useful options. He is credited with medicinal properties, and this statement has a solid scientific basis. For example, in goat milk contains more potassium and cobalt (6 times) than cow's. The first element is necessary for the normal functioning of the cardiovascular system, and the second is involved in the processes of hematopoiesis and regulates metabolism. Since ancient times, the product has been used to treat consumption, gallstones, various diseases of the joints and skin, as well as to strengthen the immune system. In addition, it is indispensable for people who have an allergic reaction to cow's milk proteins.

Healthy dairy products for men

Men need just as much as women dairy nutrition. And often the need for men in dairy products is even greater. For example, the riboflavin contained in them is necessary for athletes and people who regularly experience serious physical exertion. Animal proteins included in composition of dairy products are an excellent "building material" for muscle tissue. And potassium prevents the development of cardiovascular diseases, to which representatives of the strong half of humanity are much more susceptible than women. Milk will help lower blood pressure, and cheeses, cottage cheese, sour cream and butter will become sources of calcium, which is involved in the formation and maintenance of bone strength.

Vitamins found in dairy products

The vitamins found in composition of dairy products, are presented in all existing variety. These include water-soluble and fat-soluble types. In milk and its derivatives, the amount of different vitamins varies. For example, most vitamins A, E and C are found in hard cheeses, butter and cream with a fat content of 20%. Vitamins B1, B2 and B3 predominate in milk powder, and B6 and B9 in full-fat cottage cheese. The vast majority of vitamins H and D are found in regular milk. To get vitamin PP, you also need to drink regular milk.

Dietary dairy products

Any fermented milk products are present in the diet food menu. Beneficial effect on the body is due directly composition of dairy products, as well as the presence in them of cultures of microorganisms that are used in the process of preparing fermented baked milk, kefir, yogurt, sour cream, cheese, etc. The type of microorganisms determines the taste of the product. For fermentation of lactic acid products, lactic streptococci, acidophilus or Bulgarian bacillus, kefir fungus are used. Microscopic bacteria and beneficial fungi normalize the intestinal microflora, inhibiting the activity of pathogenic bacteria.

However, dietary food can only be considered if it is low in fat. Therefore, preference should be given to lactic acid products with a reduced fat content or completely fat-free. In order not to doubt the dietary purpose of the product, it is necessary to carefully study composition of dairy products which is indicated on the label. It is clear that among the components indicated there should not be preservatives, chemical dyes and flavors, as well as other food additives that are incompatible with the principles of a healthy diet.

Dairy nutrition shown in any way. It is believed that fermented milk products are the most useful and are better absorbed by the body. Any food prepared on the basis of milk is a balanced cocktail of nutrients necessary for a person. For example, all dairy products, due to their high calcium content, are found in the diet for patients suffering from arterial hypertension. The volume of potassium, phosphorus and other microelements contained in a glass of milk satisfies the daily requirement of the body. Low-fat milk is allowed to drink for patients with diabetes. With caution, goat's milk is allowed, which is more fatty than cow's.

The diet for patients with various pathologies of the urinary tract also includes dairy products (except for hard cheeses). Milk actively removes toxins, therefore, in case of food poisoning with heavy metals, alkalis, acids, alcohol, warm whole milk drunk in a volume of 1.0-1.5 liters will help. Warm milk is used to treat sore throats. The best therapeutic effect is achieved by adding honey and butter to it. A glass of warm milk will help to cope with a headache, while kefir and whey have beneficial properties aimed at getting rid of the effects of an alcohol hangover.

Milk- the only food of animal origin, specifically designed for the nutrition of newborns. Archaeological excavations in many countries of the world show that for more than 6 thousand years people have been able to milk cows, goats, sheep, mares, llamas. Milk was considered food given to people by the gods. Even without knowing the chemical composition of milk, people successfully used it in nutrition, and above all for children, the sick and the elderly. This product was not bypassed by many thinkers of antiquity. Hippocrates first formulated the basics of milk treatment, Avicenna considered milk to be the best food for the elderly.

Special attitude to milk and cow in India. In hymns, tales, legends that tell about the life and occupations of the Hindi people, the cow is proclaimed the benefactor of the nation. And until now, the Hindi people consider the cow a sacred animal, here they never slaughter it for meat.

Milk was widely used in Russia. Peasants most often drank skimmed, skimmed milk. It was defended for about 5 days, the top layer was removed and sour cream was prepared (an original Russian product). In poor peasant families, they ate buttermilk - a product left over from churning butter. Rye dough was kneaded on buttermilk, buttermilk and whey were eaten with cottage cheese, mixtures for children were prepared on them.

Milk is the most balanced food product. One liter of it contains up to 36 grams of protein, 30-40 grams of fat, up to 7 grams of minerals. Milk contains up to 23 different vitamins, more than 20 amino acids and 20 fatty acids, up to 30 minerals, dyes, hormones, phosphotides, organic acids, milk sugar and other biologically active substances.

Milk and dairy products are easily absorbed by the human body. I.P. Pavlov noted that the minimum amount of digestive enzymes is consumed for the digestion of milk. In addition, milk protein, which belongs to the most valuable animal proteins, is the cheapest protein, since the smallest amount of feed protein is spent on its production. A number of unique properties of the main protein component of milk, casein, were discovered at the Institute of Nutrition of the Academy of Medical Sciences. It has been proven that casein does not need any cooking to improve its digestibility in the digestive tract, which is necessary for the proteins of all other foods. Further, during the digestion of this protein in the stomach of newborns, fragments (peptides) with hormonal activity are formed, which are involved in the regulation of the functions of some of the most important organs, such as the stomach, brain, and blood vessels. And finally, milk casein determines the high degree of assimilation of milk proteins in newborns. It has long been known that milk contains proteins (immunoglobulins) that are involved in protecting the body from pathogens.

Milk and dairy products are widely used in the nutrition of the population of our country. According to the recommendations of the Institute of Nutrition of the Academy of Medical Sciences, in the daily diet of an adult, milk and dairy products should account for approximately one third of all foods in terms of calories. Each person engaged in moderate physical labor should consume about a liter of milk daily or the corresponding amount of dairy products in terms of milk. For example, to prepare 1 kilogram of butter, 24 liters of milk are required, and for the same amount of cottage cheese - 8 liters of milk. Knowing this, you can easily calculate your daily diet of dairy products.

Milk is the best food for the sick, too. Only in some diseases, such as galactosemia (a hereditary disease associated with the absence of a digestive enzyme), milk is limited, as it causes an upset in the gastrointestinal tract in patients. It is also contraindicated for allergies to dairy products, colitis, gastritis with low acidity of gastric juice, dysentery, and kidney disease.

It is very important to eat dairy products correctly. Many housewives know that when milk is boiled, protein flakes form on the walls and bottom of the dishes - these are albumins, globulins. In practice, proteins are lost, since even it is difficult to clean the pan of burnt protein. Boiling milk leads to a significant change in its amino acid composition. And many of its enzymes lose their activity even with short-term heating. Therefore, milk should be boiled only if necessary, for example, brought in tanks, flasks. Milk, which is sold in stores in bags, bottles, is better not to boil.

When boiling various milks, we recommend putting washed, peeled and coarsely grated vegetables (carrots, pumpkins) on the bottom of the pan, carefully pour milk on top, so as not to raise the layer of vegetables from the bottom, and bring it to a boil. Another option: place the washed cereal or several of its types (rice, wheat, corn) on the bottom of the pan, pour a small amount of water so that the water slightly covers the cereal, and boil for 5-8 minutes, then carefully pour the milk on top and bring to a boil . Protein flakes that have settled on a vegetable or cereal "cushion" can be eaten as a side dish or porridge, after draining the milk. This method of boiling allows the use of coagulated milk proteins and leaves the dishes clean.

For the manufacture of lactic acid products, milk or cream is fermented with various starters or yeasts. Lactic acid products have a pleasant taste, high nutritional value, are easily digestible, and the lactic acid contained in them inhibits the development of putrefactive bacteria in the intestines. As a result of the fermentation process, the content of many vitamins in milk increases. The metabolic products of lactic acid bacteria contain antibiotics that are harmful to putrefactive and a number of pathogenic bacteria.

Dietary and medicinal properties of lactic acid products: curdled milk, kefir, acidophilus, buttermilk, whey, koumiss are well known. Another great Russian scientist I.I. Mechnikov pointed out that lactic acid bacteria contained in lactic acid products can have a beneficial effect on human health. Kumis has long been used in the treatment of tuberculosis, diseases of the gastrointestinal tract, liver, kidneys, and cardiovascular system.

Cottage cheese is a valuable food product. Its nutritional value is due to its high content of proteins, milk fat, calcium salts, phosphorus, lipotropic substances (methionine, choline, lecithin). Cottage cheese has a good balanced amino acid composition. Lactic acid of cottage cheese is a biologically active substance and normalizes the composition of the intestinal microflora.

During heat treatment, the cottage cheese is compacted due to the denaturation of the protein complex, while the attack of caseins by enzymes decreases, and, consequently, the nutritional value of the cottage cheese also decreases. Fans of cheesecakes, cottage cheese casseroles, and even with a well-fried crust, should think about this!

Cheese- the most ancient food product from dairy products.

In Homer's poems, cheese is not only mentioned as an everyday food. It also tells about the methods of its preparation in Ancient Greece. Cheese was made from the milk of sheep, cows, goats. In the work of Hippocrates "On Diet" cheese is characterized as follows: "Cheese is strong, nutritious and hot." The diet of ancient Olympic athletes consisted of fresh cheese, millet porridge and dry figs. In the Salerno Code of Health, that wonderful literary monument of medieval medicine, it is written: “Cheese is young, milk and wheat fill and nourish.”

In Russia, the first cheese factory was established in 1795 on the estate of Prince Meshchersky Lotoshino in the Tver province. The first cheeses were made by a master, ordered from abroad. Until the 20th century, it was an expensive product available only to the wealthy segments of the population. Therefore, cheese appeared rather late in cookbooks.

Cheese is a concentrate of milk. It contains hundreds of different substances that are so necessary for the human body.

Processed cheese is a relatively young product: it was first made in Switzerland. In our country, the production of processed cheeses was established in the 30s in Moscow, Leningrad and Rostov. This is a high calorie product. It contains up to 27 percent proteins, up to 28 percent fat, 6-7 percent salts, as well as fat- and water-soluble vitamins. In terms of fat and protein content, processed cheeses are superior to beef and pork. Processed cheese can be used as a seasoning for many dishes, especially liquid ones. Here is how, for example, seasoning for stew is prepared. Cheese is mixed with garlic and herbs (100 g of cheese, 1 tablespoon of herbs, 2 chopped garlic cloves) and stored in the refrigerator. Before eating, seasoning is added to the stew, brought to a boil and served. Processed cheese can also be mixed with raw grated vegetables (beets, carrots, pumpkin).

Butter is a valuable food product. It contains proteins, fats, phosphotides, lactose, minerals, organic acids and other compounds. It is undesirable to heat butter, as it loses its valuable qualities. Under the influence of high temperature in the range of 140-160 ° (fat temperature when heated), butter decomposes into fat, water and protein parts. In this case, a highly toxic aldehyde is formed - acrolein, which irritates the mucous membrane of the nasopharynx, many vitamins and other substances contained in the oil are destroyed, and its nutritional value is reduced. Therefore, the technological properties of butter are in many respects inferior to a number of fats: pork, vegetable oil, frying and cooking oil. The last two types of fat are specially developed by scientists for the frying process. Due to the fact that they contain moisture and a small amount of unsaturated fatty acids, such fats do not smoke and do not decompose when fried.

Consumer properties of the goods

The benefits of milk are obvious, because it contains the proteins necessary for a person; vitamins B1, B2, group D; calcium, potassium, phosphorus, iron, zinc, iodine.

However, some nutritionists believe that dairy products are simply harmful when consumed uncontrollably. And, indeed, excessive consumption of dairy products can lead to impaired calcium metabolism. Cheese and cottage cheese should be used carefully for those who have high cholesterol levels, because these dairy products contain a lot of animal fats.

Fermented milk products have a bactericidal effect, are absorbed better than milk, and have a general strengthening effect on the body.

Nutritionists have calculated that dairy should not be excluded from the diet, they should make up a third of the calorie content of the daily diet. It has been proven that two glasses of milk a day will be enough to satisfy the adult body's need for protein by 30%, potassium by 50%, and calcium and phosphorus by 75%. And that's the benefit of just pasteurized milk.

The myth that milk is not absorbed by the body of an adult. The natural amino acids of milk are so balanced that proteins are digested by as much as 98%, according to WHO.
According to this indicator, milk is in second place after eggs (100% absorption of amino acids). And milk calcium is also one of the most easily digestible natural products.

Milk can be: drinking, pasteurized, baked, protein, fortified and sterilized. The most common is pasteurized milk. Milk is heated to 70 degrees for 20-25 minutes. Beneficial microorganisms are preserved, and the fermentation process is prevented. You can store pasteurized milk for no longer than 36 hours. Fermented milk products are very popular among Russians - yogurt, fermented baked milk, cottage cheese, kefir, sour cream. Their benefits are undeniably high. Kefir is especially often recommended for medicinal purposes. Drinking up to 0.5 liters of kefir per day improves metabolism, removes toxins from the body, strengthens the cardiovascular system, liver, and kidneys. In general, kefir is useful, unlike milk, which doctors do not recommend for some people due to problems with the gastrointestinal tract.

How to choose quality dairy products

Before buying raw milk, be sure to check the documents with the seller: milk analysis is valid for only 1 day, a cow health report is valid for 1 month.

To check if you purchased natural sour cream, put some sour cream in warm water and let it stand. If sediment appears at the bottom, it means that vegetable fats have been added to the dairy product.

Unscrupulous manufacturers often add starch to sour cream to make it appear thicker. To detect starch in sour cream, add a drop of iodine to a spoonful of this product. If starch is present in the product, then a spoonful of sour cream will turn bluish.

A dairy product or a dairy compound product based on an emulsifiable fat base, the predominant constituent of which is milk fat.

Creamy vegetable spread

A product of milk processing on an emulsion fat basis, the mass fraction of total fat in which is from 39 to 95%, and the mass fraction of milk fat is from 50 to 95%.

Dairy product or dairy compound product produced using special starter cultures and technologies.

cheese product

Reconstituted milk processing product

Produced from concentrated or dry product of milk and water processing.

Recombined milk processing product

Produced from milk processing products and (or) their individual components and water.

If the contents of the package do not match its description, then this is a gross violation and the product is recognized as counterfeit. So, for example, under no pretext is it allowed to use the word “butter” on a package with a spread, or the concept of “milk”, “creamy”, “ice cream” when labeling ice cream, which includes vegetable fat, etc. One last piece of advice: if pasteurized milk is sour or just past its expiration date, it's best to throw it away, as it's likely not to go sour or even smell bad like rustic fresh milk. It will begin to rot, and this process will not be immediately noticeable. Milk with an expired shelf life is not suitable for food or for re-heat processing. The data are given from the table: mirsovetov.ru

The best dairy products according to the results of the annual All-Russian Contest "100 Best Goods of Russia"

The competition has existed for more than 12 years and has developed objective methods for assessing the quality of products, which has earned the trust of consumers. Over the past years, more than twenty-eight thousand enterprises and organizations have participated in the Contest, presenting about fifty-two thousand products at the regional stage, and about twenty-three thousand products at the federal stage.

2008
Pasteurized milk "Luzinskoye", fat content - 3.2%, classic / "Luzinsky" dairy plant
"Bifidok" kefir enriched with bifidobacteria, fat content - 2.5% O / Mednogorsk Dairy Products Plant
Sour cream / Nizhny Novgorod Dairy Plant (branch of Wimm-Bill-Dann OJSC)
Classic sour cream, low-fat, 15%, 20%, 25% fat "Praskovya Molochkova" / Pskov city dairy plant
Sour cream classic "Slavyanskaya", 20%, 30% fat / "Ryazan" Agro-dairy plant
Pasteurized yoghurt fermented milk drinks / Yuzhno-Sakhalinskiy Dairy Plant
Sour-milk product "Immunolact" / "Yuzhno-Sakhalinsk" Dairy plant
Drinking cream pasteurized 10% fat / Irbit Dairy Plant
Cheese "Dondukovsky" "Suluguni" / IP Petrov A.A.
Soft cheeses "Adygeisky" smoked, "Adygeisky" / "Shovgenovsky" dairy plant