Whey is a milk elixir. Types, composition and sources of milk proteins

Dorofei Apaeva
Pediatrician,
Moscow

Nice to meet you, curd...

Curd is the main source of these amino acids. In addition, it contains three more essential amino acids - histidine, phenylalanine and lysine. Cottage cheese is also rich in some vitamins - folic acid, B12, B6, B2, niacin. And of course, everyone knows that cottage cheese has a lot of calcium and phosphorus. Moreover, the ratio of these two elements in cottage cheese is close to optimal for absorption and assimilation by the body. These minerals form the basis of bone tissue and teeth. That is why they are necessary for children during the period of active growth and development.

When is the meeting?

Cottage cheese is introduced into the diet of infants no earlier than 6 months. The fact is that during the processing of protein in the body, many acidic nitrogenous compounds are formed, which create increased load on the immature kidneys of a baby. In this regard, the "abuse" of cottage cheese (prescribing it earlier than six months or exceeding the recommended daily dosages) may subsequently "respond" to the appearance of salts in the child's urine - oxalates, urates and phosphates, metabolic disorders, increased blood pressure.

If the first complementary foods are offered to the baby at 6 months, then the turn of cottage cheese comes at about 7.5-8 months (after the introduction of vegetables, cereals, fruits). Some experts consider it right to first introduce meat into the baby's diet and only then cottage cheese, others - in the reverse order (cottage cheese - meat).

In special cases (insufficient weight gain, pronounced manifestations of rickets), cottage cheese can be assigned as one of the first dishes of complementary foods, but this decision must be made by the pediatrician observing the baby. And even in such cases, they try not to offer this product to the baby before 6 months.

They start, as always when introducing a new dish, with a % teaspoon (about 3-5 grams). It is better to offer cottage cheese in the morning so that you can watch the baby until the evening. If during the day you do not notice any unpleasant phenomena (skin rash, upset stool, bloating, severe anxiety), the next day you can give the little one no more than 1 teaspoon of cottage cheese.

In the absence of adverse reactions, the dose is gradually increased to 30 grams by 9 months, to 40 grams by 10 months and 50 grams by 11-12 months.

Curd in in kind children often refuse to eat. Then it is good to mix it with fruit puree, especially with the one that the child eats with pleasure. Fruit purees with cottage cheese combine easily digestible proteins (due to cottage cheese) and a higher carbohydrate content (due to fruit puree), which is especially useful for children who are stunted, with reduced body weight, poor appetite. They contain calcium and potassium, which are necessary for the normal functioning of the neuromuscular system of the child.

Special cases

We must not forget that cottage cheese is made from cow's milk. And although milk proteins undergo some modification during the cooking process, children who are allergic to cow's milk protein often develop allergic reactions to cottage cheese. Such babies should wait with the introduction of cottage cheese for at least 10-12 months, and sometimes much longer (it all depends on the severity allergic reaction). Moreover, children with allergies should not introduce new foods without consulting an allergist.

Sometimes intolerance to cottage cheese occurs with severe lactase deficiency. This condition is observed when there is not enough lactase enzyme in the gastrointestinal tract, which is necessary for digestion. milk sugar, or lactose. Lactose is part of fresh milk (both breast milk and animal milk - cow, goat), is present in much smaller quantities in fermented milk products, since lactic acid bacteria process milk sugar into lactic acid. Lactase deficiency is when the amount of lactase produced by the digestive glands is not enough to digest the amount of lactose that comes from food. The causes of this condition can be both an increased amount of lactose and a real lack of an enzyme in the body. The main symptom of lactase deficiency is loose, watery, sour-smelling stools. Often this condition is also accompanied by bloating and pain in it. There is very little milk sugar (lactose) left in the curd, since most of it is processed by lactic acid bacteria (they are used as a starter culture). But if there is a significant lack of lactase, even this minimal amount lactose can provoke intolerance to the product. It is manifested by the appearance of watery, liquefied stools, sometimes with an admixture of greenery, rumbling in the abdomen, bloating, less often pain. Such problems must be solved together with a pediatrician or gastroenterologist. If the baby is already receiving lactase enzyme replacement therapy, the dose may need to be increased. If such therapy has not been prescribed, it may be necessary to wait a few more months with the introduction of cottage cheese.

Shouldn't give fatty cottage cheese a child suffering from an acute illness or weakened as a result of a serious illness. The maximum allowable fat content of cottage cheese is 15%. The digestion of fats requires a lot of energy, which in such periods is needed for other purposes.

The protein of cottage cheese is represented mainly by casein, the main protein in the milk of all mammals. In milk, the molecules of this protein have their original structure (that is, like the molecules of any protein, they are folded in a certain way), so casein is soluble. IN acidic environment(which occurs when milk is sour), casein molecules undergo denaturation - first they unfold, and then twist again, but in a random way. Denatured casein is no longer soluble and begins to clump. That is why standing yogurt is stratified: a layer of whey is formed below (water and milk sugar, which is processed by lactic acid bacteria) and the top layer is milk fat and denatured casein. As the temperature rises, the denaturation process accelerates.

There are several recipes for making cottage cheese. At home, you can get fresh (calcined) and sour cottage cheese. Remember: cottage cheese is a perishable product.

After cooking, it should be stored in the refrigerator for no more than 2-3 days.

What to choose?

The industry produces children's curds with natural fruit fillers. They allow you to enrich the diet of the baby with vitamins, microelements and dietary fiber, as well as significantly diversify the palette of tastes. But we would not recommend using these curds in the first year of life. The fact is that added fruits increase the risk of developing allergies. In addition, the composition of these products always includes sugar, which is not recommended for infants due to the risk of developing caries and being overweight. If you give a baby under 1 year old purchased cottage cheese, then it is desirable that it be children's cottage cheese without fruit fillers.

Cooking sour curd with leaven. For 1 liter of milk, you will need 50-75 g of yogurt or sour cream for sourdough. Milk must be boiled and cooled to a temperature of 35-40 ° C. Boiling in this case used as a sterilization so that by-product bacterial cultures do not develop in the milk. It is necessary to cool the milk so that the living bacteria of the starter do not die. Add the starter to the cooled milk and leave it for a while in a warm place until the milk acquires the consistency of yogurt. The sour milk is heated until whey separates. In order for the cottage cheese to turn out tender and tasty, it is better to heat the milk in a water bath. In extreme cases, you can put it on a very slow fire, in no case allowing boiling. If you heat the mass quickly, the denaturation of the protein will be very rough, and the curd will clump into hard, tasteless lumps.

Some recipes suggest not even waiting for the whey to peel off - it is only supposed to slowly heat the sour milk to a temperature of 60-80 ° C and remove from heat. The separation of whey should occur in this case as it cools. Thus, the curd of the most delicate consistency is obtained.

As soon as you notice the separation of the whey, remove the milk from the heat and drain it into a sieve or colander with a clean gauze laid on top of it. After draining the main volume of whey, the curd is suspended in gauze. If you want to get a firmer curd, you can put it under a small weight, in this case more whey will be removed, and the final product will be drier. However, for babies it is better to leave a more delicate, semi-liquid consistency.

Preparation of sour curd without sourdough. To prepare 50 g of cottage cheese, you will need about 250-300 ml of kefir. Pour one-day kefir into a saucepan and heat over low heat or in a water bath until curdled (whey exfoliates). Pour the cooled mass into a sieve or colander lined with gauze. After draining the whey, the resulting curd can be rubbed through a sieve to obtain a more homogeneous mass.

Preparation of unleavened (calcined) cottage cheese. In addition to milk, you will need a solution of calcium chloride, which can be bought at a pharmacy. For 300 ml of milk - approximately 3 ml of the drug. Milk is boiled, cooled, added calcium chloride from the ampoule and the resulting mixture is again brought to a boil (preferably in enamelware). During the heating process, the mixture curdles. It is thrown back into a colander or sieve, as described above.

. In accordance with this, fat (18%), bold (9%) and low-fat cottage cheese (no more than 3%) are distinguished. Bold also includes soft diet cottage cheese.

According to the method of coagulation of milk proteins, cottage cheese is divided into acid and acid-rennet. Sour curd is usually prepared from skimmed milk. In this case, the protein coagulates under the action of lactic acid, which is formed in the process of lactic acid fermentation, which develops as a result of the introduction of starter cultures into milk.

Acid-rennet curd differs from acid curd in that when it is produced, rennet is used simultaneously to coagulate milk proteins (or) and starter cultures of lactic acid bacteria.

The words "cottage cheese" and "cheese" in Russian are separated. In Old Russian, Ukrainian, Serbian and some other Slavic languages, the word "sir" means both cheese itself and cottage cheese, so it’s quite for a long time everything that was made from cottage cheese was called "cheese" (for example,).

cottage cheese is "complete" and contains all the essential. The degree of digestibility of cottage cheese protein by the human body is slightly higher than protein, which makes cottage cheese popular in bodybuilding, especially among vegan and vegan bodybuilders

Compound

The composition of cottage cheese is truly healing! It, like milk, contains a milk protein called casein. He possesses nutritional value and perfectly replaces animal proteins. Only 300 g of this product fully satisfies the body's daily protein requirement. Delicious cottage cheese rich in minerals that strengthen bone tissue well. This product also contains amino acids that prevent kidney disease, as well as B vitamins that prevent the development of atherosclerosis. Cottage cheese calories may vary depending on fat content.

Beneficial features

Like milk and sour cream, cottage cheese, thanks to the minerals it contains and a large amount of calcium, helps to strengthen bone tissue, improves work nervous system, has a positive effect on the metabolic process as a whole. Cottage cheese contains a large amount of proteins, calcium salts, milk fats, phosphorus salts (moreover, curd proteins are digested much more gently) and lipotropic substances that promote the dissolution of fat in cells, which, in particular, prevents the development of cellulite.

Unlike other dairy products, natural rustic cottage cheese at the same time contains complete proteins and a small amount of fat, which allows the body to get enough, and at the same time get the benefits of this product. After all, cottage cheese is one of the few dairy products that does not have any contraindications. The use of cottage cheese is useful for liver diseases, hypertension, stomach ulcers, atherosclerosis, pathologies of the pancreas and gallbladder, bowel diseases.

Cottage cheese indispensable as a permanent component of baby food, largely due to the amino acid it contains - methionine. And together with tryptophan, another amino acid, methionine incottage cheese helps to maintain the functions of the respiratory, hematopoietic, digestive and nervous systems. Also cottage cheeserich in choline and lecithin. It is believed that cottage cheese contains the optimal combination of phosphorus and potassium, sodium and potassium compounds.

And all these useful substances are contained primarily in natural, freshly prepared cottage cheese, obtained in a natural way, because in store-bought cottage cheese, which has gone through more than one stage of special industrial processing, useful substances are destroyed, remaining in a small amount. Country cottage cheese prepared in ecologically favorable conditions from fresh milkand taste, and smell, and even appearance, not to mention the benefits, are completely different.

High-quality cottage cheese - a guarantee good health!

Production

It is known that people have learned to docottage cheese even in ancient times. One of the versions of the appearance of this environmentally friendly fermented milk product is considered to be chance. Perhaps our ancestors once simply turned sour cow's milk, and the serum, thus obtained, is also accidentally glass. The remaining loose (although it could have been dense) mass turned out to be not just edible, but very tasty and healthy. This was the curd. In ancient times, milk was also curdled using rennet animals in the household.

In pre-Petrine Russia, the preparation of cottage cheese was a common element of household. It was also called cheese, sour cheese. Hence the confusion in the names "syrniki" and "cottage cheese". And only at the end of the 19th century, cottage cheese began to be produced industrially.

Manufacturing

Manufacturing process the process for making cottage cheese looks like this: milk is normalized (the desired fat content is set), pasteurized and poured into baths. The baths maintain a certain temperature, which is necessary for the normal course of processes. IN warm milk leaven and pepsin are added. After some time, a curd grain is formed in the bath, which forms a monolith (milk proteins coagulate and precipitate, forming a sticky mass). At the same time, curd begins to stand out. - transparent yellowish liquid - a by-product of production. At the final stage, the curd monolith is cut by strings into small pieces in order to increase the surface area and facilitate the outflow of serum. Next, the curd grain is squeezed and cooled. At the end technological process curd is being packaged.

T. F. Efremova New dictionary of the Russian language. Explanatory derivational -M.: Russian language, 2000. - T. II. (P-Z). - 1088 p. - 5000 copies - .

CHEMICAL COMPOSITION OF COTTAGE CHEESE

First of all, cottage cheese contains, as already reported, protein. It also contains minerals, lactose (milk sugar), fat, enzymes, hormones, vitamins, carbon dioxide.

In total, cottage cheese contains 12 vitamins. These are vitamins of groups A, D, B, C. Also, cottage cheese contains a large amount of calcium, iron, and phosphorus. The most remarkable thing is that all these substances are in the curd in a perfectly balanced state and in a more concentrated form than, for example, in milk. From 500 g of milk, about 200 g of cottage cheese is obtained, respectively, the value of cottage cheese is much higher than that of milk.

PROTEINS

What is, for example, that protein, the value of which we have repeatedly mentioned in cottage cheese? Proteins are macromolecular substances twisted into chains consisting of hundreds of amino acid residues. Enzymes, which are also found in cottage cheese, also belong to proteins. They accelerate biochemical reactions in the body, and each of them performs a strictly defined function.

Proteins are very important substances. They must be in the human body in correct proportions. Protein deficiency leads to anemia, anemia, diseases of internal organs, in particular, the liver, pancreas, various skin inflammations, diarrhea, weight loss, fatigue, and reduced resistance to infections.

But it is also important not to oversaturate the body with excessive consumption of protein foods. This gives a very large load on the liver, kidneys - those organs that are responsible for removing toxins from the body. After all, excess proteins do not accumulate in the body, as happens, for example, with fats. Therefore, the supply of proteins must be constantly replenished.

Curd contains amino acids. It should be noted that some types of amino acids are not produced independently by the human body, they should only be supplied with food.

These amino acids are: tryptophan, lysine, methionine. These amino acids, which are indispensable, are responsible for limiting the absorption of food, their deficiency leads to a limitation in the absorption of other amino acids by the human body. Valine: This amino acid is involved in the synthesis of hemoglobin. Lycine, isolicin, threonine, which are also essential amino acids; phenylalanine - its lack and improper metabolism can lead to dementia; and finally, histidine, which is responsible for the growth and development of the child.

FATS

The content of easily digestible milk fat in cottage cheese is also very important in human nutrition, since the possibilities for the accumulation and synthesis of fat by the human body are very limited. Fats are divided into protoplasmic and reserve. Those that are part of the cells are called protoplasmic, those that accumulate as a result of food consumption are called reserve.

Fats are processed in the small intestine with the help of a special enzyme: lipase. This enzyme is activated only in combination with bile produced by the pancreas. So when you, dear reader, eat fatty pork, beef, lamb, and even more fat, you put a very big load on your liver and pancreas.

Of course, if these organs are in a satisfactory condition, then you can sometimes make them work. However, if there are certain functional disorders in their work, the fat contained in these meat products can cause irreparable harm to your health.

What to do in this case? After all, it is impossible to completely abandon animal fats, their lack is also detrimental to human health? This is where it will look natural to turn to animal fats found in dairy products. The highest concentration of milk fat in cheeses, sour cream and, of course, cottage cheese. The transition to milk fats is especially important for people with liver diseases: cirrhosis, hepatitis.

In dairy products, in particular cottage cheese, as already mentioned, there is methionine - an essential acid with a lipotropic effect, that is, it helps to reduce the accumulation of fat in the liver. This amino acid is part of the phosphatides - substances involved in the metabolism of fats in the body. It should be noted here that fatty liver can lead to cirrhosis, so it is very important to prevent this by eating dairy fats whenever possible.

CARBOHYDRATES

Many products can serve as a source of carbohydrates: flour and all products from it, such as bread, muffins, buns, pies, cakes; rice and rice flour; buckwheat; semolina and many others.

The group of carbohydrates includes: polysaccharides glycogen and starch, disaccharides sucrose and milk sugar, monosaccharides fructose, glucose, galactose. What benefits do carbohydrates bring to our body, why are they so important? First and foremost, carbohydrates serve as a source of energy. With all that, they are quickly consumed by the body, so their constant replenishment is required. But an excess of carbohydrates is not very good for human health.

As a result of this, diseases such as hyperglycemia, obesity, diabetes mellitus can occur.

Cottage cheese as a source of carbohydrates may not seem very good. valuable product, but this is only at first glance. It contains only a small amount of galactose and milk sugar, but this is its advantage, not a disadvantage, since in therapeutic diet for patients with diabetes, for example, it will be the number one product.

Carbohydrates are processed in our body with the help of the pancreas, which produces a special hormone called insulin. At diabetes The work of the pancreas is disrupted, as a result of which glucose begins to flow directly into the blood. For people suffering from this disease, it is very important to follow a diet that contains a large amount of consumed easily digestible proteins and fats, and at the same time a very small amount of carbohydrates. Cottage cheese completely fits these parameters, since proteins, as we have already said, are completely digestible in it, and are contained in a half-split state (pepsinization), fats are absorbed by 98%, and carbohydrates of exactly the type that will not harm the diseased organ - pancreas.

Some mild forms of diabetes (such as gestational diabetes) can be treated almost entirely with a diet that focuses on lactic acid foods. Due to their composition, they give rest to the secretory apparatus of the pancreas.

MINERALS

Minerals that a person receives with food are very important for his life. As for cottage cheese, it contains, of course, first of all calcium, iron, then magnesium, phosphorus and some others, but their amount is not so great.

Calcium is the most important building material of the human skeleton. Suffice it to say that in combination with phosphates and fluorides, calcium makes up 98% of bone tissue and teeth. Lack of calcium can cause diseases such as rickets, osteoporosis, osteomalacia. As can be seen from the names, these diseases are associated with disorders of the musculoskeletal system. Calcium is also involved in the excitability of the nervous system and muscle contraction, in enzyme metabolism.

Do you see how important calcium is for the growth and health of your body? But the most important source of calcium is cottage cheese. A healthy adult is recommended to consume only 200 g of cottage cheese per day, and daily requirement in calcium will be satisfied. This is very little, if we consider that, for example, more than half a liter of milk would have to be drunk for this purpose. Cottage cheese, as it were, concentrates all the amount of calcium that is present in the first source product - milk.

However, as we have already said, for the production of bone tissue, calcium combines with another mineral substance, which is also found in excess in cottage cheese - phosphorus. Phosphorus is very important for the created bone system to be at the proper level, it is actively involved in the structure of bone tissue and the prevention of its destruction.

There is a lot of iron in cottage cheese compared to milk. Is it worth saying that such a microelement as iron is extremely important for the human body? The amount of iron determines the level of hemoglobin in the blood, or rather, the amount of red blood cells in the blood. A person who does not receive a certain amount of iron from food can get sick with various forms of anemia, and this disease is very dangerous, especially for a growing organism. Thus, the presence of these substances in cottage cheese allows us to strongly recommend it in baby food, as well as in the diet of pregnant and lactating mothers.

VITAMINS

Vitamins belong to the category of substances that scientists had no idea about for a long time. It was believed that for normal life, a person needs only fats, proteins and carbohydrates. However, light on the existence of some other substances necessary for the human body was shed by one experiment carried out in 1881 by the Russian scientist N. N. Lunin.

In an effort to find out what underlies rational nutrition, he began to feed several experimental animals only sterilized food - completely pure proteins, fats and carbohydrates obtained from milk. In addition to this artificial food, he gave the animals water and mineral supplements. It would seem that the animals received everything that was only considered necessary for nutrition at that time, but they fell ill, gradually weakened, and eventually died. However, it is interesting that if the animals, along with such artificial food, were given natural milk, they remained completely healthy, moreover, they gave the impression of well-groomed and full of vitality.

The results of this study shed some light on such a terrible disease as scurvy, but it was not until 1910 that vitamins were discovered.

Sources of vitamins are plant food, and animal. However, we are now talking about one of the dairy products - cottage cheese, and as you just learned, natural milk alone helped replace the entire complex of vitamins in the diet of animals receiving artificial food. This means that the composition and ratio of vitamins in cottage cheese - a concentrated dairy product - is ideal.

Vitamins are organic substances that regulate the metabolism in the human body. They come mainly with food and are not produced by the internal organs and glands themselves. With a lack of any group of vitamins, beriberi occurs - a serious disease that lowers a person's immunity, makes him susceptible to disease, and is expressed by general fatigue and weakness. With this disease, all body systems are loosened, including the circulatory, gastrointestinal, and nervous systems. Therefore, it is so important that a person receives all the necessary vitamins with food. There are as many as 12 of them in cottage cheese, and these are vitamins of groups A, B, C, D and many others.

Vitamin A affects the development of growth, vision, the condition of the skin and mucous membranes. Lack of it in nutrition can lead to the so-called "night blindness" - weakening of vision at dusk. Vitamin A is also very important for a growing organism. Therefore, cottage cheese must be included in the diet of the child. In fact, in our country, the supply of children with dairy products has been set at a high level - from the age of three months, the baby begins to receive cottage cheese and milk from the children's kitchen. Thus, cottage cheese is the first complementary food for a child - an acquaintance with food other than mother's milk.

Vitamin C, found in cottage cheese, is also very important for human life. Recall that a lack of this vitamin alone can lead to scurvy, which we have already mentioned - a disease when the mucous membranes become inflamed, teeth loosen and fall out, joints swell, general weakness and weight loss are observed, and if this vitamin is not supplied to the body in time, death is possible.

B vitamins are also found in cottage cheese. Vitamin B1 is involved in the metabolism of carbohydrates, its content in cottage cheese is not very high. Vitamin B1 helps in the oxidation of glucose. Since the content of milk sugar in cottage cheese is small, this helps to limit it to such a small amount. In general, the lack of this vitamin leads to multiple inflammation of the nerve trunks (food polyneuritis), tissue metabolism disorders, and muscle weakness.

Vitamin B2 is needed for the normal metabolism of proteins and carbohydrates, it is very important for the proper growth of the body, wound healing. It is responsible for tissue respiration and energy production. Needless to say, a growing child's body needs cottage cheese, in which it is found in large quantities. The lack of this vitamin is expressed in peeling of the skin, irritation of the mucous membranes of the eyes, affects visual acuity.

Vitamin B12 plays a very important role in the process of hematopoiesis. With its deficiency, anemia can develop.

Nicotinic acid (vitamin PP) is involved in the composition of enzymes that produce oxidative processes in the body. The amino acid tryptophan, found in cottage cheese, is synthesized by our body into this acid. Its deficiency leads to weakness, insomnia, fatigue, and inflammation of the skin (pellagra).

We should especially talk about vitamin D, which, although not found in cottage cheese, can be produced by the human body under the influence of sun rays of provitamins, which cottage cheese is rich in. Vitamin D is essential for the growth of the human body, and especially the body of a child. It participates in the exchange of calcium and phosphorus, which is present in sufficient quantities in cottage cheese, and is responsible for the growth of the child, as well as for the condition of bones and teeth. If the child's body is deprived of this vitamin, then this leads to a general weakening of the bone apparatus, its deformation. This disease is called rickets. Also, without this vitamin, immunity to many diseases decreases.

Having considered the composition of such a useful product in all respects as cottage cheese, we can recommend its use to both healthy and sick people. Now there are practically no diseases in which cottage cheese would be contraindicated. One can only make a definite choice in favor of fatty or fat-free cottage cheese, fresh or sour. It is very useful for healthy people to use cottage cheese as a preventive measure against various diseases, and simply as a tasty and nutritious food. food product.

Determination of impurities

Foreign impurities added to adulterate milk can be detected by special methods. So, soda in milk is determined using alcohol solution rosolic acid. Milk containing soda, when added to this acid, turns pink-red. An admixture of starch can be detected by the reaction of milk with an iodine solution (Lugol's solution). Adding this solution to a small amount of test milk in a test tube produces a blue color.

The following reactions are put on the presence of preservatives added to milk to prevent souring. Hydrogen peroxide is determined by reaction with a 1% sulfuric acid solution of vanadic acid. Milk turns red in the presence of hydrogen peroxide. In the presence of formaldehyde, the layering of milk on a special reagent (concentrated sulfuric acid with a few drops of nitric acid added to it) leads to the formation of a violet or faint yellow-brown ring at the fusion boundary.

Adulteration of milk and other products is extremely a rare event in our reality, however, in some cases it can still take place. The falsification of milk reduces not only its nutritional value, but also its biological value (reduces the content of protein and fat) and is extremely dangerous in epidemiological terms. So, for example, the addition of soda, reducing the acidity of milk, contributes to the destruction of vitamin C and the growth of putrefactive microflora, including pathogenic ones. Under normal conditions, an increase in acidity is due to the growth of lactic acid bacteria, which inhibit the growth of extraneous, mainly putrefactive, microflora. When falsifying milk with contaminated water or with foreign impurities, in addition, microorganisms - causative agents of intestinal infections. Getting into milk, they find favorable conditions for their development and, multiplying, cause an outbreak of an infectious disease.

Due to the fact that cases of milk falsification are most often possible in the markets, veterinary and sanitary examination laboratories are now working there. In them, milk that goes on sale from individuals, collective farms, etc., is subjected to the simplest laboratory research: organoleptic properties, relative density, acidity, fat content, dry residue are determined by the formula. Individuals, collective farms and state farms must also submit certificates from the veterinary supervision authorities on the state of animal health to milk control stations. After that, a permit for the sale of milk is issued.

Poor quality or adulterated milk is rejected. In this case, the milk is denatured by adding bright dyes(beetroot juice, etc.) so that it is not sold.

reaction to starch

Dishes and reagents: 1) test tube; 2) 10 ml cylindrical pipette; 3) Lugol's reagent.

Definition progress. Pour 5 ml of milk into a test tube, add 2-3 drops of Lugol's reagent and mix. In the presence of starch, blue coloration of milk occurs.

Source: Okorokova Yu.I., Eremin Yu.N. Food hygiene - 3rd ed. - M. Medicine, 1981

Starch - And , which is alpha . Starch formula:(C 6 H 10 O 5 )n. Starch, synthesized by various plants in chloroplasts, under the action of at , differs somewhat in the structure of grains, the degree of polymerization of molecules, the structure of polymer chains, and physicochemical properties.

Physical and chemical properties

Tasteless, amorphous powder , insoluble in cold water. Under the microscope, you can see that it is a granular powder; when compressing the starch powder in the hand, it emits a characteristic "squeak" caused by the friction of the particles.

Swells (dissolves) in hot water, forming solution - ; with solution forms a connection-inclusion, which has blue color. In water, with the addition of acids (diluted H 2 SO 4 etc.) how , gradually with a decrease in molecular weight, with the formation of the so-called. "soluble starch", dextrins, up to .

Starch molecules are heterogeneous in size. Starch is a mixture of linear and branched macromolecules.

Under action or heated with acids undergoes hydrolysis. Equation:(C 6 H 10 O 5 )n + nH 2 O-H 2 SO 4 → nC 6 H 12 O 6 .

Qualitative reactions:

Starch, unlike glucose, does not ;

Like sucrose, it does not reduce copper (II) hydroxide;

Interacts with iodine (staining in Blue colour).

Being a polyhydric alcohol, starch forms ethers and esters. A characteristic qualitative reaction to starch is its reaction with iodine ( starch iodine reaction ):

When iodine reacts with starch, enable connection (clathrate) channel type. Clathrate is a complex compound in which particles of one substance (“guest molecules”) are introduced into the crystal structure of “host molecules”. Amylose molecules act as "host molecules" and iodine molecules act as "guests". Iodine molecules are located in the channel of the helix with a diameter of  1 nm, created by the amylose molecule, in the form of chains Once in the helix, iodine molecules are strongly influenced by their environment (OH groups), as a result of which the I–I bond length increases to 0.306 nm (in the iodine molecule, the bond length is 0.267 nm). Moreover, this length is the same for all iodine atoms in the chain. This process is accompanied by a change in the brown color of iodine to blue-violet ( max 620–680 nm). Amylopectin, unlike amylose, gives a red-violet color with iodine ( max 520–555 nm).

Dextrins formed during heat treatment starch, acid or enzymatic hydrolysis, also react with iodine. However, the color of the complex is highly dependent on the molar mass of the polymer (see Fig. table).

Low molecular weight dextrins begin to show external signs of reactions of the aldehyde form of glucose, because as the polymer chain decreases, the proportion of reducing terminal glucose residues increases.

Table - Color reactions of dextrins with iodine

Dextrin (C 6 H 10 O 5) k

Degree of polymerization k

Staining of the complex with iodine

Amylodextrins

Blue or purple

Erythrodextrins

25–29

Red

Ochrodextrins

21–24

tan

Maltodextrins

Lack of response

1 2 3

Figure - Starch grains from various natural sources under a microscope ( 1 - from potatoes,

2 - from corn, 3 - from wheat)

Starch is widely distributed in plants and is a reserve source of energy for them. It is mainly found in tubers, seeds and roots in the form of grains. Depending on the plant, grain (see. drawing) differ in shape and size (average 0.002–0.15 mm). The largest grains are potato starch. In cereals, the starch content reaches  70% (in rice grains up to 80%), in potatoes  20%. The main raw materials for starch are potatoes and corn.

Starch is used as a food product medicines and for starching clothes. It is used to obtain molasses, glucose and ethyl alcohol, as well as in analytical chemistry to detect iodine.

L.A. Yakovishin

Questions

1) Proteins are ...

2) For the qualitative detection of protein in natural object you can use the reaction:

- “silver mirror”

- "Wagner"

biuret

Any of the above

3) A qualitative reaction to a protein is its interaction with

1) freshly precipitated copper (II) hydroxide
2) copper (II) sulfate
3) sodium hydroxide
4) nitric acid

3)XANTHOPROTEIN , color qualities. district on add conc. HNO 3 3 .

4) Why does the interaction of starch and iodine produce a blue color: when they are heated, the solution becomes colorless, when cooled, it reappears?

5) What compounds are the structural units of protein molecules? Give them a description and give their examples in the form of structural formulas.

6) Describe chemical composition, structure and properties of proteins.

7) What biological functions do proteins perform in the body?

8) What chemical bond is called a peptide? Write the reaction for the formation of a dipeptide.

9). Fill in the table "Classification of proteins"

Type of squirrel

Protein composition

1. proteins -

……………. -

………….

have a non-protein part (complex protein)

2. …………. -

defective -

The whole set of amino acids

…………….

10) Complete the sentence, insert the missing words:

………… the Fischer-Danilevsky theory represents a protein molecule as a long chain of ……… ……… connected ………. connections.

alanine

serine

….

polypeptide

11) Fill in the tables:

1) "Types of protein structure"

Structure name

What is

What connections are supported

1. primary

linear circuit

peptide

2. ……………

……………….

……………….

3. ……………

……………….

……………….

4. ……………

……………….

……………….

2) " Chemical properties proteins"

Property

Process essence

Causes

1. Hydrolysis

Breakdown of protein into individual amino acids

The action of enzymes

2. ………….

Oxidation on heating

Heat

3. …………

…………………

1) ………….

2) ………….

3) ………….

4) ………….

12) Carry out "color reactions" on proteins ( laboratory work).

Experience 1. Take a clean test tube, pour 1 ml of chicken protein solution into it, add 0.5 ml of concentrated nitric acid (carefully!). What are you watching?

Experience 2. Pour 1 ml of copper sulfate solution into a clean test tube, add sodium hydroxide solution until a blue precipitate forms. Then add 1 ml of protein solution. What are you watching?

Enter the results of observations in the table

Name of the reaction

Reagents used

Observations

1.xantoprotein

……………….

……………….

2. biuret

……………….

……………….

Answers:

1) Proteins (polypeptides) - biopolymers built from residues
-amino acids connected peptide(amide) bonds.

2) 2) Biuret reaction, color reaction to , which is carried out by adding a dilute aqueous solution to the alkaline solution of the latter Cu 2+ (usually CuSO 4). In this case, the solution turns into an intense purple color due to the formation of a complex Comm. (formula I, M + - alkali metal cation). In a reaction similar to biuret, many substances enter, containing at least two amide groups, aminohydroxyethylene group -CH(NH 2)CH(OH)-, amides and imides and some other connections. The reaction products in this case are purple or blue in color. In conditions biuret reaction give a violet color, which was used for their qualitative and quantitative analysis.

Lit.: Carrer P., Course . For its implementation to the solution add conc. HNO 3 until the formation of sediment stops, to-ry when heated. dyed in yellow. The coloration results from 3 due to xantoprotein .

5-8)

Formally, the formation of a protein macromolecule can be represented as a polycondensation reaction of -amino acids:

When two molecules interact -amino acids, a reaction occurs between the amino group of one molecule and the carboxyl group of another. This leads to the formationdipeptide ( ).

From three molecules of -amino acids (glycine + alanine + glycine) a tripeptide is formed:

H 2 N-CH 2 CO-NH-CH (CH 3) -CO-NH-CH 2 COOH

Similarly, the formation of tetra-, penta- and polypeptides occurs.

The molecular weights of various proteins (polypeptides) range from 10,000 to several million. Protein macromolecules have a stereoregular structure, which is extremely important for their manifestation of certain biological properties.
Despite the abundance of proteins, they contain residues of only 22 -amino acids.

The functions of proteins in nature are universal:

catalytic (enzymes);

regulatory (hormones);

structural (wool keratin, silk fibroin, collagen);

motor (actin, myosin);

transport (hemoglobin);

spare (casein, egg albumin);

protective (immunoglobulins), etc.

The various functions of proteins are determined -amino acid composition and structure of their highly organized macromolecules.

There are 4 levels of structural organization of proteins.

Primary Structure- certain sequence  -amino acid residues in the polypeptide chain.

secondary structure- the conformation of the polypeptide chain, fixed by many hydrogen bonds between N-H groups and C=O. One of the secondary structure models is  -spiral.

Tertiary structure- the form of a twisted spiral in space, formed mainly due to disulfide bridges -S-S-, hydrogen bonds, hydrophobic and ionic interactions.

Quaternary structure- aggregates of several protein macromolecules (protein complexes) formed due to the interaction of different polypeptide chains.

Which natural polymers have a branched structure of macromolecules:

a) amylose;

d) nucleic acids;

b) amylopectin;

e) natural rubber;

c) proteins;

g) cellulose?

Cottage cheese is a fermented milk product that can be added to the diet at any phase of training, whether it is a period of mass gain or drying. Below you will find out how cottage cheese is useful, which type is better and whether it is possible to eat fatty species or better limited to low fat.

Recall that the following parameters depend on the correct balanced diet:

• set of muscle mass,
• muscle fiber quality
• the energy of the athlete as a whole.

We offer to consider such a familiar product - cottage cheese. What can he give a bodybuilder, is it necessary to eat it at all?

What is cottage cheese good for the body?

Cottage cheese is one of the important components of the diet of a bodybuilder. Numerous studies confirm this fact. A lot depends on its use, and what exactly - we will consider in this publication.

Let's immediately determine which cottage cheese is more useful fat-free or fatty? There is no single answer. If you are on a diet and count every calorie, then you need to use fat-free cottage cheese, besides, calcium from it will be better absorbed. But on the other hand for health, skin, hair and so on.

Conclusion: when balanced diet when there is enough fat and other nutrients in the body, it is better to eat fat-free cottage cheese. Otherwise, bold will benefit.

What is in cottage cheese?

Cottage cheese is a fermented milk product. It happens: fatty (18%), fat-free (3%) and bold (9%). Is it worth mentioning that high-quality cottage cheese contains proteins, fats, and long carbohydrates, as well as vitamins, calcium, casein ...

All these "comrades" help to keep the energy charge in the body. As for casein, which has a decay time of 4 hours, it allows you to feed the body with protein for as long as 5 hours, which is especially valuable for bodybuilders.

The bulk of the protein found in cottage cheese has a fast breakdown chain, so eating this food will help you recover from your workout quickly and efficiently.

How much protein is in cottage cheese?

Approximately how many grams of protein in cottage cheese of different fat content per 100 g of product:

• homemade cottage cheese - about 15 g
• fat-free - from 18 to 22 g
• fat content 5% - 21 g
• fat content 9% - 16 g
• fat content 18% - 14 g

The calcium contained in dairy products, without exaggeration, is very important in the process of qualitative muscle growth. Also, cottage cheese contains a lot of vitamins A, B, C, PP, phosphorus, iron, zinc and magnesium. Any dietitian will confirm you with certainty that the more in the product so useful substances the more valuable and useful it is. And now we will find out how much protein is in cottage cheese and other useful elements.

For reference, 100 grams of cottage cheese contains:

• 120 kcal,
• 18 grams of protein
• 0.5-18 grams of fat,
• 164 mg calcium
• 220 mg phosphorus,
• 0.4 mg iron,
• 0.5 mg vitamin C,
• 0.08 grams of vitamin A,
• 0.4 mg B vitamins.

As you can see, the list is more than impressive. Your body will definitely thank you!

Useful properties of cottage cheese

Curd right after workout

Eating fermented milk products immediately after a workout is the right decision, it will allow you to restore energy and protein to "tired" muscles.

It must be remembered that depending on your goals (weight loss, weight gain, drying), the amount of cottage cheese consumed, which is necessary specifically for you, will depend.

Drying

If you are now at the drying stage, that is, you are not interested in acquiring unnecessary kilograms, then you can not use cottage cheese with a fat content of more than 5%.

There is it - it is recommended in small portions of 150 grams throughout the day. Do not add honey or sugar. Do not love this product? It doesn't matter - you can replace it egg whites, fish, poultry meat. The last meal before training for 2 hours, after - 1.5 hours.

Watch a video about cottage cheese from Stanislav Lindover.

Set of muscle mass

In a set of muscle mass - cottage cheese for you best friend. It is recommended to use a natural fermented milk product, since it contains a lot of useful protein, which is a building material for muscles. There is a lot of useless soy in unnatural cottage cheese.

When gaining mass, it is necessary to eat cottage cheese in large quantities without fear (without exaggeration). Having eaten a serving of cottage cheese 1 hour before bedtime, you will supply the body with energy and proteins. The body repairs and grows during sleep. Casein, on the other hand, effectively slows down catabolism, so it will be rational to use it at night.

If you decide to lose weight

During this period, you need to eat only fat-free cottage cheese to reduce total calories food, at the expense of fats. Portions are small, but you can allow an increase in the number of meals.

How to make cottage cheese tastier?

Curd in pure form it will quickly become boring, and you will literally turn back from it. What to do in a similar situation?

The good news is there are thousands of ways. For example, beat cottage cheese, nuts, raisins, dried apricots, banana, apple, yogurt in a mixer. As a result, you will get the perfect and, most importantly, very tasty curd cocktail.

It's even healthier because you don't have to chew as much, plus you get a huge array of vitamins, minerals, and other nutrients.

What can be added to cottage cheese:

• Fruits and berries
• Syrup
• Dried fruits
• nuts
• Dairy products

The composition of the mixture can be changed from time to time, adding ingredients to taste. Such necks are better absorbed by the body and do not become boring. Maximum daily portion cottage cheese - 500 grams (should not exceed it).

Recipes:

Classics of the genre

Ingredients: 300 grams of cottage cheese; 2 carrots; semolina (1 tablespoon); sugar (1 tablespoon); 1 egg; raisins (1 tablespoon); flour (2 tablespoons); olive oil (4 tablespoons); salt - exclusively to taste.

Method of preparation: mix everything thoroughly and enjoy the taste.

Dedicated to sweet tooth

Ingredients: cottage cheese (400 grams); 2 eggs; orange cottage cheese; sour cream (200 grams); sweetener (5 tablets).

Cooking method: as in previous recipe, mix everything thoroughly and enjoy the treat.

Of course, you can change the composition, focusing on your own taste preferences.

Test "Natural or not"

If you doubt the "origin" of cottage cheese, then you should not take risks, because poor quality product not only will it not help you achieve your goal, but it becomes an object of health risk.

Let's start testing

We take a pipette and a jar of iodine. When you drop a drop of iodine on cottage cheese, then:

• natural cottage cheese will remain white,
• poor quality - turn blue.

Note: the same experiment can be carried out with the determination of milk for naturalness.

And here is a video review of cottage cheese, everything is considered here beneficial features cottage cheese, how to distinguish high-quality from low-quality and much more.

Protein products are necessary for a person for good nutrition and a healthy body. Protein products can be animal or plant origin, but the ratio of proteins with the rest of the food elements is preferably at least 25-30%.

Proteins are involved in the construction of muscle, bone and connective tissue, provide timely regeneration, that is, tissue repair, carry oxygen and lipids with blood, support immunity and are simply necessary for a healthy and fulfilling life. It is important to note that the absence, as well as an excess of proteins, negatively affect nutritional balance and human health. Nutritionists recommend 25-30% protein in a typical adult daily diet healthy person. At the same time, it is permissible for this balance to change during the week, but it is unacceptable if during the week and more protein food is not enough or its excess persists. The typical norm of proteins of a modern city dweller should be 1 g per kilogram of weight, with strong physical exertion, 2 g per kilogram of weight is recommended. So, an adult man weighing 70-80 kg should receive at least 70-80 g of pure protein per day. If we take into account that the champions in protein content contain only about 20-25 g of protein per 100 g of their weight, then to replenish proteins, you need to eat about 400 g of meat, 5 eggs, 500 g of cottage cheese, 600 g of oatmeal or 1 kg 200 per day. g beans.

Of course, it makes no sense to eat the same protein foods, just diversify your diet and include in your diet small amounts of a wide variety of foods that contain proteins. For breakfast, you can eat scrambled eggs with beans or oatmeal with banana and cottage cheese, afternoon snack vegetable salad with lentil sprouts, a cheese sandwich and a milkshake or milkshake, and in the evening it’s good to dine with a meat or fish dish, or maybe Indian-style lentil dal. A rich selection of protein products in modern stores allows you to diversify your diet as much as possible and not get hung up on meat or cottage cheese.

Protein deficiency

The most common problem for residents of megacities is the lack of protein or its poor quality. Quality should be understood as a combination of protein with a large or predominant proportion of fat, such as sausage, proteins with difficult digestibility, such as legumes or fresh milk, canned food.

What contains protein

Fish
. Seafood
. Milk and dairy products (cheese, cottage cheese, kefir)
. Legumes

Milk

The easiest and most effective source of protein is milk. It is with the mother's milk that the baby receives essential proteins and is growing very fast. An adult person needs less milk, and many simply cannot digest it. The point is that as an adult human body devoid of those essential enzymes that effectively broke down milk protein in childhood. So, if you feel heaviness in your stomach after a glass of milk, then it is most likely logical to replace fresh milk. fermented milk products. In this case, cottage cheese, cheeses, yogurt, kefir and others help. fermented milk drinks. Do not forget that in addition to high protein content, dairy products are also high in fat content. For example, in cheese and even more so in butter. Dairy products should not be avoided due to their fat content, normal moderation is sufficient.

Do not forget that milk powder, which is widely used in Food Industry, as well as butter substitutes or low-calorie cheese products from vegetable fats, outwardly resembling milk fats due to the action of emulsifiers, are not related to milk, are not useful and do not contain valuable milk protein. Be careful not to let the packaging fool your mind. Eat only natural!

Meat

Meat is a very efficient and affordable source of protein. Meat contains 22 amino acids, of which 8 are not synthesized in the human body and are essential. There is only one in the world herbal product that successfully competes with meat in terms of the quantity and quality of protein and amino acids is quinoa. But more about quinoa later.

The largest amount of protein is found in veal, venison, horse meat, buffalo and beef. Very high-quality protein in turkey meat and a little less in chicken.

The meat is easy to cook, it is perfectly digestible and it takes a lot of protein to get a serving of protein. less meat than legumes or cereals. The best way to cook meat is roasting or frying.

Whole pieces of meat (steaks) should be baked in an oven heated to 270-300 degrees for about 10-15 minutes, pouring fat and juices. If you are cooking a stew or baking meat with vegetables, lower the heating temperature to 220 degrees and increase the baking time to 70-80 minutes. A whole chicken or chicken should be baked for 60-90 minutes at 190-200 degrees, a duck for 120 minutes at 200 degrees or 180 minutes (3 hours) at 180 degrees. At high temperature cook the meat for a short time, when the temperature drops, increase the cooking time of the meat - this way all the tasty and healthy juices will be preserved in it, and the meat will not burn.

Roasting meat

The meat should be fried in a 1 cm layer of hot fat. The temperature of the fat is very high, and upon contact with the meat, it forms a thin crust on it, preventing the juices from flowing out of the meat. At the same time, the meat is fried evenly, remains juicy and tasty.

Meat cooking

Cooking - the least effective method cooking meat. In the process of cooking, meat comes out into the broth most of nutrients, so the most useful thing in boiled meat is the broth. However, you can cook in another way: lower small pieces of meat in a small amount of water (about 1-1.5 liters per 1 kg of meat) with spices over high heat under a lid. 15 minutes of cooking in this style is enough for the meat to be cooked, but not boiled.

Fish

Fish is an excellent source of protein. The protein of fish meat is perfectly digested, and high-quality fish oil is much healthier than fat, say, pork. In countries where they eat more fish, they suffer less from cardiovascular diseases, and the elderly live to a ripe old age active and in their right mind.

Seafood

Mussels, crabs, shrimp, oysters, clams, squids, octopuses and other scaleless marine edible animals are very rich in protein. The rules for selection and preparation are the same as for fish, with the difference that many seafood cook even faster - 2-3 minutes and you're done. Say, if you digest squid or mussels, they will look like rubber. Caviar can be included in the same category. Caviar is very rich in protein and other useful substances. The disadvantage of caviar is one - the high price.

An excellent source of protein. Each egg contains 12-13 g of pure protein. The main thing - do not forget that the yolks contain a huge amount of fat and cholesterol. If you only need protein - separate it from the yolk and cook protein scrambled eggs or add liquid protein to soups.

Dairy products: cottage cheese, sour cream, kefir, cheese

The leaders in protein content among dairy products are cottage cheese and cheese. These products are easy to digest and very useful. Cottage cheese can be eaten without restrictions, but cheese is often high in fat and should be eaten in moderation. In the case of cheese, the good old rule applies: less is better. Eat quality cheese high in fat, but in small portions. The fat content of real cheese from natural milk cannot be low due to the peculiarities of the production of this ancient dairy delicacy. But "low-calorie" cheese can become due to the use of milk powder and emulsifiers. In addition to the low price, there is also a low content of nutrients, including protein. Don't skimp on yourself and your family!

Sour cream, kefir, ayran, yogurt, buttermilk, kaymak, katyk, tan and other milk products also contain protein, but in a smaller amount due to the large volume of liquid. The fat content of the product does not affect the protein content, but low fat often talks about the use of powdered milk, in which the protein is of poor quality.

Legumes: peas, beans, lentils, chickpeas, mung beans

Most of the inhabitants of the Earth fill the need for proteins with the help of legumes. This is most of Asia, India, the Near and Middle East and African countries. Beans, in all their diversity, are the basis of the diet of billions of people who practice vegetarianism, and this fact simply cannot be ignored.

Legume protein is of lesser quality than animal protein, but if the diet is rich enough and includes milk, cereals, fruits, vegetables, herbs and spices, then legumes are enough for good nutrition. In Rus', peas have always been grown and cooked, which was one of the main sources of protein along with milk, cottage cheese, fish and oats.

Any legumes require simple but mandatory cooking rules:
. Be sure to soak the beans in cold water. Beans and chickpeas - for 8-12 hours, peas for 6-8 hours, lentils and mung beans - for about an hour or you can not soak at all.
. After soaking, drain the remaining water and rinse the beans.
. Salt all beans at the end of cooking. If you salt them at the beginning of cooking, they will remain firm.

Legumes are ideally combined with vegetables, look good in soups, in meat and fish dishes. Cold beans with scrambled eggs, bacon and toast is a classic English breakfast. In India, dal is a spicy lentil soup with ghee and lots of spices. Dal in India is called several dozen varieties of lentils of various colors and properties. Dal is cooked for an hour or more, lentils are boiled into puree, carrots, onions, spices and tomatoes are added to it. This is a very beautiful bright and tasty satiating dish rich in protein.

You will be surprised, but buckwheat, oats and pearl barley also have protein. At the same time, the quality of the protein is excellent, but its content is lower than in meat, fish, milk or beans. However, if we eat good portion buckwheat porridge, we get 25 grams of pure protein, and this is not so little, say, in a glass of kefir the same protein is only 8-9 grams.

In addition to buckwheat, there is a lot of protein in oatmeal and quinoa. if you love cereals, then pay attention to the traditional ones, which require 15-20 minutes of cooking, in such flakes there is a minimal impact on the grain and a high protein content. And if you boil oatmeal in milk, you get a double serving of protein. Do not forget that oatmeal contains a lot of beneficial trace elements. Oatmeal is considered one of the traditional English breakfasts and if you look at how the British play football, then the love of oatmeal will no longer seem strange. A powerful influx of proteins for breakfast before a physically intense day allows you to effectively build up muscle mass or just be in shape. And if you choose between a sweet bun with jam and coffee, then oatmeal and a glass of vegetable juice will be much more effective.

The most interesting is the protein of the South American quinoa cereal. 100 g of quinoa contains almost 15 g of protein, which brings quinoa closer to meat. Except a large number The protein in quinoa contains all the essential amino acids found in meat and fish. This the only product of non-animal origin with complete proteins, which makes quinoa a unique plant-based protein product. Quinoa is cooked just like any other grain. Salt the water as little as possible. Quinoa tastes slightly salty. Quinoa can be eaten as a side dish or used in warm salads and stew.

Protein is also found in pearl barley (barley), wheat, rye, rice and other cereals in different proportions, but in smaller quantities than in meat, fish, seafood, milk, cottage cheese, cheese and legumes. Unfortunately, the least amount of protein is found in fruits and vegetables.

Protein delusions

A typical example is sausage. In addition to meat, sausage contains fat, milk, soy and water. To get 20 grams of pure protein, you have to eat 200 grams of smoked or a pound boiled sausage, while the amount of fat will be critically high or even dangerous for the health of blood vessels and the heart. The same goes for substitute products. These can be milk drinks, curds, sweet yoghurts, mayonnaises and sauces that are not directly related to the products they imitate. Accordingly, the protein in them is critically small or not at all.

The choice of protein products is great, and its variety will allow you to indulge in good nutrition. More protein sources will protect against the lack of important elements contained in various foods, whether it be meat, fish, milk, cereals or beans. Eat quality fresh protein foods and be healthy!

Alexey Borodin