What does whole cow's milk consist of? Contraindications and harms of milk
Milk is loved and known all over the world. It is used in human diet of different ages, but there are scientists who claim that the drink is harmful to health. Despite such loud statements, his fans are not decreasing, since milk has unique composition and is an ingredient for the production of butter, cheeses, and fermented milk products.
Product properties
Milk has been consumed by humans since ancient times, and it has always been believed that it only has a beneficial effect on the body. Although the benefits of the drink are increasingly being questioned, few people are ready to completely eliminate the product from their diet.
Milk can be obtained not only from cows, but also from horses and goats; each drink has a different composition. The most commonly used milk in the diet is coarse milk. cattle. The composition often depends on the health of the animal and what it eats. The production of the drink on an industrial scale has been put on a large scale, as stand-alone product it is used by about 80% of the world's population, the rest prefer to eat derivative products.
The composition contains 3.2% proteins, so the product is nutritious. Every farmer monitors this indicator, as it is important for assessing the quality of the drink. It is the protein contained in milk that is absorbed by the human body by 95%. Its peculiarity is that it contains essential amino acids, the absence of which leads to metabolic disorders.
Methionine is responsible for the metabolism of fat cells, it helps prevent degeneration of a very important internal organ- liver. For the synthesis of serotonin - the hormone of happiness - milk contains tryptophan, the lack of which leads to such serious problems like diabetes, cancer and even tuberculosis.
It also contains a component such as lysine, which is responsible for the normal composition of the blood. With its deficiency, a person develops anemia, muscular dystrophy, the lungs and liver stop working normally, the bones suffer from a lack of calcium.
Casein, which is found in cow's milk, comes in two forms:
- alpha - may cause allergic reactions;
- beta – well absorbed.
Long-term studies have shown that the drink is simply irreplaceable for humans. No other product can compete with it in terms of the number of useful elements. Anyone who has problems with the heart should definitely eat this product, since the lactose found there helps improve the condition.
If we talk specifically about lactose, then there are those who have acute intolerance to it, so they cannot consume the product. As a rule, those who have digestive problems suffer from intolerance, so it is recommended to consume fermented milk products.
Vitamin B12 contained in milk has a positive effect on the human body. He helps psycho-emotional state a person and even calms him down, so before going to bed it is recommended to drink a glass of warm drink with a spoon of honey.
Athletes for whom it is a rich source of energy due to the fats and proteins it contains should not exclude the product from their diet. The product has a positive effect on growth muscle mass, skeleton.
Despite such a number of useful elements, full fat milk It is not useful for everyone, so on the shelves you can find product options that differ in this indicator. It can be in the range from 1 to 5%. It is possible to adjust the fat content on an industrial scale; the percentage is increased by adding cream, and reduced by skimming.
An allergy can be not only to milk itself, but also to casein. There are scientists who have given examples where drinking this drink caused an increase in acidity in the gastric juice, resulting in the development of an ulcer. But there are also those who boldly claim today that cow’s milk, when consumed regularly, leads to the formation malignant tumor. However, to specifically name the component that contributes to the development cancer cells while no one can yet.
The quality of the product is negatively affected by the treatment of animals on the part of producers, who often administer antibiotics and hormones in order to achieve the necessary results. All this negatively affects the drink that we have to eat.
That is why, if there is an opportunity to buy milk from a farmer who grazes an animal in the fields, it is better not to postpone this decision. True, it’s worth knowing that the animal is healthy and not being too lazy to pasteurize the product. This will not affect its benefits, but you can protect yourself from diseases transmitted through milk.
Kinds
Milk is different taking into account the features of modern production, namely:
- whole;
- pasteurized;
- UHT;
- sterilized.
A natural product without any additional processing is called whole. You can purchase it directly from cattle breeders, since it is not sold on an industrial scale.
Pasteurized meat undergoes temperature treatment, but it is not boiled, only heated to a maximum of 80 degrees. The pasteurization process can be long, lasting half an hour, but at a temperature not exceeding 65 C, or it can be short or even instantaneous. The higher the drink is heated, the less time it is processed, since it may lose all its beneficial qualities. Ultrapasteurization is heating a product to 150 degrees for two seconds.
A completely different type of drink processing is sterilization. Above one hundred degrees, milk boils for more than half an hour. The goal is not to preserve useful elements, but to extend the shelf life. On average, such a product can remain in the refrigerator and be edible for thirty days. It is for this reason that sterilized milk becomes most in demand, especially on hot days. It is well transported, which is important for residents of distant regions.
Chemical composition
Homemade cow's milk has biological activity and consists of vitamins, carbohydrates, fats, proteins. In fact, the mineral composition is very rich, so its benefits cannot be disputed. Few people know that 87.5 percent of this drink is water, and the rest useful elements, including calcium content, are concentrated in the remaining percentages.
It was possible to determine this only during the process laboratory research, when the sample was dried at a temperature of 105 degrees. The dry residue was studied in detail by scientists who wanted to understand in more detail chemical composition and the amount of nutrients in 100 grams of the product. If, when water is removed, at least 9% of the total mass dry skim milk residue, then this is high-quality milk. This is how manufacturers are recognized who dilute goods for sale with water to increase income.
Among other things, the drink contains concentrated great amount essential vitamins different groups:
An important component is beta-carotene and acids, including:
- ascorbic acid;
- nucleic;
- fat;
- amino acids.
Reception at on a regular basis helps a person control cholesterol levels and obtain calcium necessary for bone development. For this reason, milk is given to children because they musculoskeletal system requires support.
Among the useful microelements:
- chlorides;
- magnesium;
- potassium;
- phosphorus.
The chemical composition of the product will vary depending on the time of year, living conditions, age and quality of animal food.
This is interesting, but only humans consume the milk of other mammal species. The balance of BZHU for a glass of milk plays important role in determining the quality of a product.
Since milk is produced by the cow to feed the calf, the human body cannot absorb all the trace elements from it. If the balance is optimal for an animal, it is not so for a person. This is one of the reasons why scientists began to think about real benefit product.
Cow's milk proteins contain casein, on average 80%, the remaining 20% is whey protein. In newborns, they can completely satisfy the body’s need for amino acids, and this is the main value of the product. You need to understand that different types contain in breast milk a certain proportion of casein and whey proteins. If we look at cow's, goat's and even sheep's milk in more detail, there is more casein in it, which is why it is called that. But albumin-globulin has more protein whey. This is true for humans, horses and donkeys.
By the way, the breed of livestock also affects the ratio of trace elements in the product. Therefore, some are considered dairy products, while others are considered meat products.
The nutritional value
The nutritional value of a drink is its most important indicator. For a visual representation, scientists even compiled a table indicating percentage proteins, fats and carbohydrates.
BJU looks like a glass of milk in the following way:
- 88 g water;
- 3.2 g protein;
- 3.25 g fat;
- 5.2 – carbohydrates;
- 0.35 – vitamins and elements.
The average fat percentage should be at least 3.5%. Since the drink is used as the main raw material for the creation of other products, the quality of cream, sour cream and even cottage cheese will depend on this indicator.
About twenty various acids is part of cow's milk. Pour point - 28 degrees. It is worth saying that fat has a small specific gravity, so it accumulates on the surface in the form of cream.
They contain great content vitamins such as:
That is why milk, which is obtained on farms, not sterilized to extend the shelf life, but consumed only in a pasteurized state, has a beneficial effect on a person, strengthening his body, enriching him with necessary microelements.
You will be pleased with the low calorie content of the product, only 62 kcal. This indicator plays an important role in the issue of product demand in the market. modern market. Drinks based on this component can be used by people who are watching their diet. Nutritionists have a positive attitude towards regular consumption of the product, not only in fresh, but also in sour form.
If you are one of the body watchers, then cow's milk should be part of your diet, unless you are allergic to casein. Cooking has learned to use the drink in different ways and create many dishes from it. Even baby formulas are produced on an industrial scale using this essential product.
The product can only be obtained on an industrial scale, using special installations where moisture evaporates from milk. To use the mixture in the future, it is diluted with water in the proportion described on the package. In this form, food for a child has the same useful qualities the same as whole milk.
The product first appeared on store shelves in the 19th century. The northern regions of the country became the main consumers, since delivery there natural product, unsterilized, while retaining all the beneficial properties, was impossible. It is worth understanding that it is useful powdered milk remains only under one condition - the manufacturer strictly followed the technology, using high quality raw materials.
In conclusion, I would like to say that cow's milk is loved in different countries, regardless of age. Despite attempts by scientists to express their negative attitude to the drink, this product is gaining more and more fans. It is unique in composition and properties and cannot be replaced by anything else, therefore, in the absence of intolerance, it would be reckless to exclude milk from the child’s diet.
It cannot be prohibited from using it, since the product helps create a huge amount fermented milk products, the use of which also has a positive effect on the human body. Modern technologies allow you to create products that can delight you with their taste qualities. Without milk, kefir and fermented baked milk, yoghurts and ayran will disappear from the shelves.
The main thing you should pay attention to is quality, only that and nothing more.
About the dangers and benefits of milk, as well as its calorie content, see the following video.
Cow's milk is the most common type of milk produced worldwide on an industrial scale. It has pleasant taste and aroma, as well as white uniform color.
Kinds
The lactation period of cows is quite long. It is 305 days. There are three stages:
Colostrum period: 7-10 days after calving
Normal milk production period: 280 days
period of old milk release: 7-14 days before the end of the lactation period.
Colostrum and old milk differ from normal milk in their physicochemical, organoleptic and technological characteristics.
Compound
Milk contains a huge amount of substances beneficial to the human body. Moreover, they are in an easily digestible form and in optimal proportions. Cow's milk contains proteins, fats, carbohydrates, mono- and disaccharides, organic acids, vitamins - retinol, beta-carotene, ascorbic acid, E, B1, B2, B9, PP, micro- and macroelements - potassium, calcium, sodium, iron, magnesium, cobalt, copper, fluorine, manganese, iodine, phosphorus, zinc, etc. In total, it contains more than 50 elements.
Application
Milk is consumed in pure form, based on it, numerous fermented milk products and cheeses are made. It is also included in many dishes and cocktails.
Beneficial features
Determined that milk protein It is easier to digest by the human body than meat and fish protein.
400 grams of milk per day provides daily requirement human body in calcium.
Milk has a beneficial effect on the vital activity of intestinal microflora, strengthens skeletal system and teeth, has a positive effect on the condition of hair and skin, helps with kidney diseases, anemia, tuberculosis, nervous system disorders, prevents the development cardiovascular diseases, maintains vascular elasticity, reduces arterial pressure, relieves heartburn, has an immunomodulatory effect, and makes you feel better during migraines.
If you drink it before bed, it has a calming effect. When consumed in the morning, it relieves drowsiness and gives strength.
Restrictions on use
Some people are lactose intolerant and also allergic to milk, which may be due to the presence of casein, a difficult-to-digest protein. People who cannot drink milk are advised to switch to fermented milk products.
Milk all information
Discussions about the benefits and harms of milk do not subside constantly. Many experts confirm that milk is a very healthy product, and harm to the body is caused only in cases associated with physiological characteristics of an individual person.
Rational consumption of milk can protect the body from many diseases. Research institutes are conducting numerous studies of milk, which are revealing new, beneficial properties of this miracle product.
For example, milk is not considered a drink, but a food. Milk, as a nutritious product and a remedy, has been used since ancient times; healers used milk to treat various types of diseases. The most popular type of milk in the world is cow's milk.
This is exactly what we will tell you about.
Milk composition:
Milk varies in composition depending on many factors (animal breed, diet, health status, etc.), but in general the composition of milk can be described as follows. Milk consists of approximately 87% water and 13% matter, which consists of milk fat, protein, milk sugar and minerals.
Milk contains vitamins A, D, and group B (B1, B2, B12), macro- and microelements such as calcium, potassium, phosphorus, magnesium, sodium, iron, fluorine, iodine, etc. A distinctive feature of milk is that the nutrients contained in it are perfectly absorbed by the human body.
The calorie content of milk, depending on many factors, can range from 30 to 80 kcal per 100 grams of product. Milk strengthens the immune system and has a positive effect on many human organs. It is a good remedy for fighting colds and protecting against other diseases.
Scientific research data shows that regular consumption of milk reduces the risk of cardiovascular diseases by 15-20%. It helps lower blood pressure, reduces swelling, milk reduces the likelihood of cancer - various types of cancer. It also has a beneficial effect on the functioning of the gastrointestinal tract, reduces acidity, copes with heartburn, and is a healer for gastritis and peptic ulcers.
Useful properties and contraindications— MILK
For better absorption, it is recommended to drink milk slowly, in small sips. Milk reduces the not always beneficial effects of salty or sour foods on the body. Reduces the risk of developing diabetes.
Milk is necessary for children, as it provides the body with almost all the beneficial substances necessary for the growth and development of the child’s body, and, of course, is the main source of calcium for the skeletal system.
Milk has a calming effect on the nervous system and helps cope with insomnia. A cup of warm milk with a spoonful of honey dissolved in it, consumed an hour before bedtime, is a popular folk remedy for insomnia.
Milk is good preventive a remedy for osteoporosis, an important product in people's diets, as an assistant to people who want to get rid of excess weight, experts recommend milk to many people in their diet.
By drinking milk, the feeling of hunger will go away. Calcium in milk significantly reduces the amount of fat in the body, and (CLG) conjugated linoleic acids contained in its composition and dairy products reduce the formation of new fatty deposits.
Contraindications and the harm of milk:
Having such wonderful beneficial properties, milk, unfortunately, can be contraindicated and harmful. It is not recommended to consume milk for people with lactose enzyme deficiency, due to the fact that it leads to gastrointestinal upset. That's not all, milk can cause allergies.
Contraindicated milk for people prone to the deposition of calcium salts in blood vessels, as well as the formation of phosphate stones in the kidneys. Besides this, nowadays cows purpose which is the production of milk in industrial production, all sorts of additives are added to the feed, which include (including hormones), which often remain in the milk and can cause irreparable harm to the human body.
If you follow simple rules: drinking milk will bring maximum benefits; It is best to drink milk on an empty stomach 30-90 minutes before meals, in small sips. It is better to combine milk with berries, fruits, honey and nuts, make milk puddings, mousses and other dishes, and consume them as a snack.
Milk porridge with various cereals will also benefit the body. It is not advisable to immediately wash down your food with milk. Nutritionists advise refraining from combining milk with plums, fresh vegetables, smoked and salted fish, and sausages. It is also not always beneficial to eat sweet baked goods with milk.
Milk benefits, harm, calorie content
Calorie content different products using milk
- Milk - 50-58 kilocalories
- Coffee with milk - 58-64 kilocalories
- Oatmeal with milk - 102-107 kilocalories
- Wheat porridge with milk - 346 kilocalories
- Rice porridge with milk - 97 kilocalories
- Semolina porridge with milk - 98 kilocalories
The benefits of milk
What are the benefits of milk? Research shows that milk contains more than a hundred valuable components, balanced and fatty amino acids, minerals, including calcium.
Milk is an obvious benefit!
0.5 liters of this product is enough to replenish the daily calcium requirement in the human body.
The benefits of milk as a separate product are known to everyone, but the benefits of tea with milk are not known to many. Black tea, of course, can increase blood pressure, but at the same time, it increases protection against heart attack. It can strengthen bones and lift your spirits. Tea and milk are benefits proven by time and numerous studies. Milk enhances the effect of tea, which is rich in antioxidants.
The benefits and harms of milk:
For some, milk is beneficial, but for others it can be harmful. People with osteoporosis, colds, hypertension, heartburn, vitamin deficiency, athletes, children under 6 years old, and insomnia should drink 1 glass twice a day.
Harm of milk
Milk itself cannot cause harm. But for some diseases it is not suitable. Such ailments include: lactose intolerance, allergy to milk antigen, presence phosphate stones in the kidneys.
After the age of 55-60 years, the benefits and harms of drinking milk have not been fully studied. But you still need to limit daily consumption product up to 300 grams.
Milk cannot cause harm to the body if you do not consume it in its pure form, but cook porridge with it. It is better to dilute it with water 1:1.
The product should be consumed gradually, slowly, in small sips. This meal will allow gastric juice It is better to process the milk and extract all the nutrients from it.
If a child does not like milk, but he needs it, then you can make cottage cheese or fruit yogurt from it. Children should definitely drink about 250-300 grams of milk per day. How younger child, the more dairy products he needs. For getting sufficient quantity Calcium and dairy products are necessary in the diet, but within reasonable limits.
If milk or any dairy products are poorly tolerated, you can get calcium from vegetables and fruits.
(vit. A)
Human milk is ideal for feeding babies. It is believed that children raised on mother's milk have good immunity and general health.
The composition of human milk during lactation varies greatly depending on the mother’s diet, her individual characteristics and even the time of day. The total amount of proteins in human milk is 0.9÷2.0%, which is 2-3 times lower than in cow's milk, with casein containing about 40% and whey proteins - 60%. The size of casein micelles is 42 nm.
Human milk contains more lactose - 6÷7% and about 1% of other more complex oligosaccharides that stimulate development in the intestines infant bifidobacteria. It contains more active hydrolytic enzymes - lipase, amylase, protease, but does not contain xanthioxidase and is characterized by less active peroxidase and alkaline phosphatase. The main factors in the immunological protection of human milk are the enzymes lysozyme and lactoferrin.
Compound
- Dry matter - 11.9%
- Fat - 3.9%
- Protein - 1.0% (including casein - 0.4%)
- Lactose - 6.8%
- Minerals - 0.2%
Properties
Human milk has the following physical, chemical and technological properties:
- acidity = 3÷6°T, pH = 6.8÷4.7
- density = 1026÷1036 kg/m³
- thermal stability is high (more than 50 minutes at 130 °C), which is explained low content ionized calcium.
Methods for adapting infant formula from cow's milk to the composition of human milk come down to reducing the amount of proteins, balancing essential acids, polyunsaturated fatty acids, minerals(Ca, P, Na), vitamins, protective substances, increased lactose.
Cow's milk
| Whole cow's milk Nutritional value per 100 g of product |
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| Energy value 60 kcal 250 kJ | ||||||||||||||||||||||||||||||||||||||||
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| 100 ml corresponds to 103 g Source: USDA Nutrient database |
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Cow's milk - mother's milk cows - produced in large quantities and is the most sold type of animal milk.
Average chemical composition
- Water - 87,5 %
- Solids - 12,5 %
- Milk fat - 3.5%
- Dry skimmed milk residue - 9.0%:
- Proteins - 3.2%
- Casein - 2.6%
- Whey proteins - 0.6%
- Milk sugar lactose - 4.7÷4.9%
- Minerals - 0.8%
- Non-protein nitrogenous compounds - 0.02÷0.08%
- Vitamins, pigments, enzymes, hormones - microquantities
- Proteins - 3.2%
- Gases- 5÷7 cm³ per 100 cm³ of milk
- Carbon dioxide - 50÷70%
- Nitrogen - 20÷30%
- Oxygen - 5÷10%
- Ammonia - traces
Dry milk residue - the residue after drying a sample of milk until constant weight at t=102÷105°C.
Skimmed milk powder - an indicator of the naturalness of milk. If it is less than 8%, then the milk is considered to be diluted with water.
Normalization of milk - bringing the properties of milk, such as fat content, content of dry matter, carbohydrates, vitamins, minerals, to standard or corresponding specification values by mixing it with milk that has other properties, using a dispenser or separation.
Milk has a liquid consistency not because of the large amount of water, but because all substances are dissolved in each other.
Milk minerals
Study mineral composition milk ash using polarography, ionometry, atomic adsorption spectrometry and others modern methods, showed the presence of more than 50 elements in it. They are divided into macro- And microelements .
Macronutrients
The main minerals of milk are calcium, magnesium, potassium, sodium, phosphorus, chlorine and sulfur, as well as salts - phosphates, citrates and chlorides.
Calcium is the most important macronutrient in milk. It is contained in an easily digestible form and is well balanced with phosphorus. The calcium content in cow's milk ranges from 100 to 140 mg%. Its amount depends on feeding rations, breed of animal, stage of lactation and time of year. In summer, the Ca content is lower than in winter.
Ca is present in milk in three forms:
- In the form of free or ionized calcium - 10% of total calcium (8.5÷11.5 mg%)
- In the form of calcium phosphates and citrates - about 68%
- Calcium tightly bound to casein - about 22%
It has not yet been clarified in what form Ca phosphates and citrates are found in milk. These can be Ca phosphate, Ca hydrogen phosphate, Ca dihydroxophosphate and more complex compounds. However, it is known that most of these salts are in a colloidal state and a small part (20-30%) is in the form of true solutions.
Phosphorus. The P content ranges from 74 to 130 mg%. It changes little throughout the year, decreases only slightly in the spring, and depends more on feeding rations, animal breed and stage of lactation. P is contained in milk in mineral and organic forms. Inorganic compounds are represented by phosphates of calcium and other metals, their content is about 45÷100 mg%. Organic compounds- this is phosphorus in the composition of casein, phospholipids, phosphorus esters of carbohydrates, a number of enzymes, and nucleic acids.
Magnesium. The amount of magnesium in milk is insignificant and amounts to 12÷14 mg%. Mg is a necessary component of the animal body - it plays an important role in the development of the newborn’s immunity, increases its resistance to intestinal diseases, improves their growth and development, and is also necessary for normal life microflora of the rumen stomach, has a positive effect on the productivity of adult animals. Mg probably occurs in milk in the same chemical compounds as Ca. The composition of Mg salts is similar to the composition of Ca salts, but the share of salts in the true solution accounts for 65÷75% Mg.
Potassium and sodium. The K content in milk ranges from 135 to 170 mg%, Na - from 30 to 77 mg%. Their number depends on physiological composition animals and changes slightly throughout the year - by the end of the year the sodium content increases and potassium decreases.
Potassium and sodium salts are contained in milk in an ionic-molecular state in the form of well-dissociating chlorides, phosphates and nitrates. They have great physiological significance. Sodium and potassium chlorides provide a certain amount of osmotic pressure in blood and milk, which is necessary for normal processes life activity. Their phosphates and carbonates are part of milk buffer systems that maintain a constant concentration of hydrogen ions within narrow limits. In addition, phosphates and citrates of potassium and sodium create conditions in milk for the dissolution of poorly soluble substances. clean water calcium salts (and magnesium). Thus they provide salt balance , that is, a certain ratio between calcium ions and anions of phosphorus and citric acid, promoting dissolution. The amount of ionized calcium depends on it, which in turn affects the dispersion of casein micelles and their thermal stability.
Microelements
Pollutants
- Toxic elements - lead (no more than 0.1 mg/kg), arsenic (no more than 0.05 mg/kg), cadmium (0.03 mg/kg), mercury (0.005 mg/kg)
- Mycotoxins - aflatoxin M1
- Antibiotics - chloramphenicol, tetracycline group, streptomycin, penicillin
- Inhibiting substances (detergents and disinfectants, antibiotics, soda)
- Pesticides
- Radionuclides - cesium-137, strontium-90
- Hormones - estrogen and similar. IN large quantities are contained only in fresh milk, therefore frequent use fresh milk in large quantities can lead to earlier puberty in girls and delayed puberty in boys. After appropriate preparation for implementation, the amount of hormones is reduced to a very low level.
- Bacteria
Consumption standards
Lactation period
Lactation period is the process of formation and release of milk from the mammary gland. On average, it lasts 300 days for cows. There are 3 stages in it:
- Colostrum- about 7÷10 days after calving
- Period of obtaining normal milk- 280 days
- Period of obtaining old milk- 7÷14 days before the end of lactation
Colostrum and old milk are considered abnormal milk because the sudden change physiological state animal at the beginning and end of the lactation stage is accompanied by the formation of a secretion, composition, physico-chemical. the organoleptic and technological properties of which differ significantly from the same indicators of normal milk.
| Index | Milk | Colostrum | Old milk |
|---|---|---|---|
| Mass fraction of dry substances | 12,5 % | 25÷30% | 16÷17% |
| Mass fraction of fat | 3,5 % | 5,4 % | 6,7 % |
| Mass fraction of protein | 3,2 % | 15.2% (due to whey proteins) | 5,3 % |
| Mass fraction of lactose | 4,8 % | ↓ 3,3 % | ↓ 3,7 % |
| Min. substances (salts) | 0,8 % | 1,2 % | 0,8 % |
| Vitamins | Micro quantities | ||
| Enzymes | Micro quantities | lipase | lipase |
| Organoleptic indicators | Color - light yellow or white, Taste - clean, slightly sweet, characteristic of milk | Color - yellow-brown, Taste - bitter, salty, thick consistency. | Color - yellow, Taste - bitter, thick consistency |
| Viscosity | 0.0018 Pa s | 0.025 Pa s | |
| Titratable acidity | 15.99÷20.99°T | 53°T | 14÷16°T |
Chemical properties of milk
- Acidity
- Buffering
Acidity- an indicator of milk freshness, one of the main criteria for assessing its quality. Determined in milk titratable And active acidity.
Active acidity is determined by the concentration of free hydrogen ions and is expressed pH value- negative logarithm of the concentration of free hydrogen ions in solution, expressed in pH units.
In fresh milk pH = 6.68, that is, milk has a slightly acidic environment. Active acidity is determined by the potentiometric method on a pH meter.
Milk has a slightly acidic environment, since it contains salts (phosphoric acid and citric acid), proteins and carbon dioxide.
Titrated acidity is measured in degrees Turner (°T). In accordance with GOST 3624, titratable acidity shows the number of cubic centimeters of decinormal (0.1 N) alkali solution used to neutralize 100 cm³ of milk or 100 g of product with double the volume of distilled water in the presence of the phenolphthalein indicator. The end of titration is the appearance of a faint pink color that does not disappear within 1 minute. Titratable acidity of freshly milked milk = 16÷18°T, acceptable value for normal milk 15.99÷20.99°T .
IN Western countries other units of titratable acidity are used:
- degrees Soxclet-Henkel (°SH) - Germany, Czech Republic, Poland, Slovakia. When determining this acidity, an alkali of 0.25N is used.
- Dornik degrees (°D) - Holland, use 0.09N alkali.
- in percent lactic acid (% lactic acid) - USA, Cuba.
1°SH = 2.25°D = 2.5°T = 0.0225% lactic acid
Buffering Buffer systems have the ability to maintain a constant pH of the environment when adding acids and alkalis. They consist of weak acid and its salt formed by a strong base, or from a mixture of two acid salts of a weak acid. The higher the buffering properties of milk, the more acid or alkali is required to change its pH. The amount of acid that must be added to 100 cm³ of milk to change its pH by one is called buffer capacity milk.
Redox potential is the ability of milk constituents to gain or lose electrons. Milk contains chemical compounds, capable of easily oxidizing and being restored: vitamin C, vitamin E, vitamin B, amino acid cysteine, oxygen, enzymes. The redox potential of milk is designated E and is equal to 0.25÷0.35 V. E is determined by the potentiometric method. Factors influencing the change in E:
- Heating milk reduces E
- Presence of metals sharply increases E
- Presence of microorganisms increases E
The oxidation-reduction potential of milk serves indirect method determination of bacterial contamination of milk.
Bactericidal properties of milk
Milk after milking contains microorganisms, the number of which not only does not increase within 2 hours, but also decreases. The ability of milk to suppress the action of microorganisms is called bactericidal properties, and the period of time during which bactericidal properties appear in milk is called bactericidal phase .
The bactericidal properties of milk are due to the presence of enzymes (lysozyme, peroxidase), immunoglobulins, and leukocytes.
The bactericidal phase depends on:
- bacterial contamination, which depends on compliance with sanitary and hygienic conditions
- milk temperature (the higher, the shorter the b. phase)
If the milk is immediately cleaned after milking and cooled to 4 °C, then the duration of the bactericidal phase will be 24 hours, if it is at 0 °C - up to 48 hours.
Physical properties of milk
- Density
- Viscosity
- Surface tension
- Osmotic pressure and freezing temperature
- Electrical conductivity
Density- mass of milk at t=20 °C, contained in a unit volume. Density is one of the most important indicators naturalness of milk. It is measured in g/cm³, kg/m³ and in degrees Hydrometer (°A) - a conventional unit that corresponds to hundredths and thousandths of density, expressed in g/cm³ and kg/m³.
The density of natural milk should not be lower 1.027g/cm³ =1027kg/m³=27°A. The density of raw milk should not be less than 28°A, for high-quality milk it should not be less than 27°A. If the density is below 27°A, then you can suspect that the milk is diluted with water: adding 10% water to milk reduces the density by 3°A.
The density of milk is a function of its composition, that is, it depends on the fat content. Density skim milk higher than average, cream density lower than average density milk. The main method for determining density is hydrometric.
Viscosity- the property of a liquid to provide resistance when moving one part relative to another. Viscosity is measured in Pa s, on average at t = 20 °C the viscosity is 0.0018 Pa s. Viscosity depends on the mass fraction of dry substances, and greatest influence proteins, fats, as well as their states of aggregation have an effect.
The main factors influencing the viscosity of milk:
- Mass fraction of fat and degree of dispersion : the more fat and smaller sizes fat globules, the higher the viscosity reading. The viscosity of homogenized milk is higher than non-homogenized milk, since the total surface of the fat phase increases.
- Mass fraction of solids in milk: the more, the higher the viscosity.
- Temperature treatment: Increasing the temperature of milk to 55 °C leads to a decrease in viscosity due to more uniform distribution constituents of milk and melting of refractory triglycerides that make up milk fat. A further increase in t leads to an increase in viscosity, as whey proteins are denatured and deposited on casein micelles.
- Aggregate state of casein: it can change directionally during technological processing of milk during the preparation of certain fermented milk products (cottage cheese, kefir), and the viscosity increases.
Viscosity is determined using Ostwald, Heppler and rotational viscometers.
Surface tension is expressed by the force acting per unit length of the interface between two phases air - milk. Surface tension is measured in N/m and is 0.0727 N/m for water and 0.05 N/m for milk. The lower surface tension of milk is due to the presence of surface active substances(surfactants) in the form of milk plasma proteins, fat globule membranes, phospholipids and fatty acids.
Surface tension depends on:
- t environment
- chemical composition of milk
- processing modes
- milk storage duration
- oxygen content
- aggregative state of proteins and fat
- lipase enzyme activity
The foaming of milk is directly dependent on surface tension.
Osmosis- one-way diffusion of the solvent into the solution. The force causing osmosis per unit surface of a semipermeable membrane is osmotic pressure. Osmotic pressure of milk normal composition- relatively constant value = 0.66 MPa. It is due to the content in milk mineral salts and lactose. The higher the osmotic pressure, the less likely it is for microorganisms to develop in dairy products. This principle is used in canning technology, as well as in production where syrup (sugar) is used.
Osmotic pressure is calculated by t freezing milk, since the freezing temperature also depends on the mass fraction of lactose and minerals. freezing t is a constant value, on average it is - 0.555 °C(according to GOST 52054 no higher than - 0.520 °C). Diluting milk with water increases the freezing point. The naturalness of the milk is judged by its size. freezing t is determined by cryoscopic method.
Electrical conductivity milk - the reciprocal of electrical resistance. It is characterized by the ability of a solution to conduct electricity; electrical conductivity is measured by Siemens/m. Milk is a poor conductor of electricity, but electrical conductivity can increase in mastitis milk due to changes in the composition of minerals. Electrical conductivity is due to the presence of hydrogen, potassium, sodium, calcium, magnesium and chlorine ions in milk. For milk = 0.46 Siemens/m.
Organoleptic properties of milk
Fresh raw milk is characterized by certain organoleptic or sensory characteristics: appearance, consistency, color, taste and smell. In accordance with GOST 13264-88, the purchased milk must be a homogeneous liquid without sediment or flakes, from white to slightly creamy in color, without foreign tastes and odors that are unusual for it.
The white color and opacity of milk is caused by light-scattering colloidal particles of proteins and fat globules, the creamy shade is due to carotene dissolved in fat, the pleasant, sweetish-salty taste is due to lactose, chlorides, fatty acid, as well as fat and proteins. Fat gives milk some tenderness, lactose - sweetness, chlorides - saltiness, proteins and some salts - fullness of taste.
To the number aromatic And flavoring agents raw milk may contain a small amount of dimethyl sulfide (<0,01 мг%) и метилсульфида (<0,001 мг%), ацетона (<2 мг%), диацетила (<0,1 мг%),свободных жирных кислот(до 10 мг%), в том числе летучих жирных кислот(до 5 мг%), а также незначительное количество ацетальдегида и других монокарбонильных соединений, карбоновых кислот (пировиноградной и молочной), аминосоединений (свободных аминокислот, пептидов, аминов, аммиака).
An increase in the content of chlorides, the above and some other volatile substances in milk leads, as a rule, to a change in the normal taste and smell of milk and the appearance of vices. The reasons and timing of their occurrence are varied. Thus, a number of taste and odor defects may appear in milk before milking. These include defects caused by changes in the chemical composition of milk when physiological processes in the animal’s body are disrupted and feed substances with a specific taste and smell enter the mammary gland with the blood. For example, colostrum, old milk and milk obtained from animals with mastitis, ketosis and other diseases have pronounced tastes (bitter, salty).
Other defects in taste and smell may appear in milk after milking - if the rules of storage, transportation and primary processing of milk are violated. Rancid, oxidized, soapy and other tastes and odors in milk are caused by lipolysis and fat oxidation. Various defects are caused by the adsorption of odors from poorly washed containers, unventilated premises, lubricating oils, gasoline, etc., as well as contamination of milk by detergents and disinfectants, medications, and pesticides.
Thus, the taste and smell of raw milk are influenced by numerous factors - health status, breed and living conditions of the animals. feeding ration, stage of lactation, duration and storage conditions of milk, primary processing regimes.
Heat and vacuum processing of milk and dairy products
Purpose and types of heat treatment. Freshly milked milk has an animal's body temperature of about 37°C, which then drops to room temperature, i.e. about 20-25°C. This temperature range is optimal for the development of microorganisms found in raw milk. To maintain the quality of milk, it is necessary to prevent the proliferation of microorganisms. This can be achieved by heat treatment of milk, in which, under conditions of elevated temperature, the number of microorganisms decreases or their complete destruction occurs (thermalization, pasteurization, sterilization), or by decreasing the temperature (cooling and freezing). The purpose of heat treatment is to prevent the transmission of infectious diseases through milk and to increase the stability of milk during storage. To enhance the effect in the production of dairy products, they combine heating of dairy raw materials to 100°C or higher, followed by immediate cooling to the temperatures required by the standard. The effectiveness of heat treatment depends on the resistance of microorganisms, the stability of its components and the intensity of heat treatment. The intensity of heat treatment depends on the temperature used, the duration of its exposure and the movement of the product during processing.
1. Cooling of dairy raw materials and dairy products. In order to inhibit the development of microorganisms. enzymatic and physico-chemical processes when cooling dairy raw materials and dairy products, the temperature is reduced to 2-10 ° C and stored at this temperature until processing. Depending on the final cooling temperature, physical and chemical processes can occur in products to a greater or lesser extent. caused by the action of enzymes and microbiological processes. A decrease in temperature leads to the suppression of the vital activity of microorganisms. The effect of low temperatures on a microbial cell is based on disruption of the complex relationship of metabolic reactions and damage to the mechanism of transfer of soluble substances across the cell membrane. Along with this, there is a change in the qualitative composition of the microflora. Some groups of microorganisms (psychrophiles) are able to multiply quite quickly at a temperature of 0-5°C. Thus, cooling products to low temperatures does not exclude the possibility of microbiological spoilage, since the causative agents of spoilage of protein-containing products are predominantly putrefactive bacteria. When heat is removed, the thermal molecular movement slows down and the state of the milk components changes; first of all, casein has a predominant number of hydrophobic bonds. At a temperature of about 60°C, the strength of hydrophobic bonds is highest. As the temperature decreases, the strength of hydrophobic bonds weakens, and agglomerates disintegrate into smaller formations. Disaggregation is reversible, but only partially, and the reverse process occurs at a slower rate. Therefore, after storing milk for a long time at a temperature of 2-6°C, its ability to curdle with rennet noticeably deteriorates. The resulting clot is characterized by the ability to syneresis and less strength. The instability of hydrophone bonds leads to increased enzyme activity. primarily xanthine oxidase and catalase, associated with casein and the protein components of fat globules in the shell. Xanthine oxidase catalyzes the oxidation of many aldehydes to acids, and catalase catalyzes the oxidation of unsaturated fatty acids and alcohols by peroxides. When milk raw materials are cooled, partial hardening and crystallization of milk fat in fat globules occurs, which leads to a weakening of the bonds in the shells, since the glyceride layer loses its elasticity and becomes more susceptible to mechanical stress. Cooling and storage of chilled dairy raw materials leads to the destruction of vitamins. For example, vitamin C is destroyed by 18% when chilled milk is stored for 2 days and by 67% when chilled milk is stored for 3 days. When milk is cooled, the composition of the microflora of raw milk changes - the growth of mesophilic and thermophilic microflora slows down and psychrophilic bacteria begin to predominate, developing in milk from 5 to 15 ° C.
2. Freezing of raw milk and dairy products. During freezing, more noticeable physicochemical and biochemical changes occur than during cooling, and their depth depends on the speed of freezing and the storage temperature of frozen products. The changes are caused by the processes of water crystallization, redistribution of moisture between the structural formations of milk components, and an increase in the concentration of substances dissolved in the liquid phase. The moisture contained in milk determines the consistency and structure of the product, determining its stability during storage. Bound moisture has different properties from free moisture. It freezes at lower temperatures, has less dissolution ability, lower heat capacity, and increased density. The amount of bound moisture, in addition to its physicochemical properties, is determined by its dispersity. As the dispersion of the product increases, the amount of bound moisture increases. During slow freezing (-10°C) with the formation of large crystals outside the cells, the initial ratio of the volumes of the intercellular and intracellular space changes due to the redistribution of moisture and the phase transition of water. Rapid freezing (-22°C) prevents significant diffusion redistribution of moisture and dissolved substances and promotes the formation of small, evenly distributed ice crystals. The smallest crystals form in the surface layers of the product. When water freezes, crystals of various shapes are formed, having sharp tops and edges, as a result of which they can adversely affect coarse components. Maximum crystal formation occurs at temperatures from -2 to -8°C, therefore, to prevent the formation of large ice crystals during freezing, it is necessary to ensure a rapid decrease in temperatures in this range. In addition, in this temperature range the content of dissolved substances in unfrozen moisture increases, the rate of some reactions increases, enzymes are released and lipids are oxidized. With slow freezing, about 4% free and 3.5% bound moisture remains unfrozen. Free moisture has an increased concentration of proteins, mineral salts and lactose. This leads to aggregation and disaggregation of casein micelles and their loss of stability. This is facilitated by the crystallization of lactose when the milk is cooled and vigorously stirred before freezing. With slow freezing, partial or complete denaturation of proteins occurs. Such changes in proteins lead to a decrease in the ability to coagulate under the influence of rennet. During slow freezing, raw milk becomes stratified. Freezing is accompanied by a decrease in the number and activity of microorganisms without their complete destruction. Due to changes in the state of protein-lipid complexes and mechanical destruction of the microbial cell by ice crystals, damage to the membrane structures of the cell is possible. The highest degree of death of microorganisms occurs at temperatures of -10...-12°C. Storage at such temperatures allows you to preserve products without microbiological spoilage.
3.Pasteurization of dairy raw materials. The main purpose of pasteurization is the destruction of pathogenic toxin-forming microflora and inactivation of enzymes. As a result, the transmission of infectious diseases through milk and dairy products is eliminated and a longer shelf life is ensured. In milk from a sick cow, from the hands of sick personnel, contaminated feed, drinking water, dishes, etc. pathogenic microorganisms such as tuberculosis, brucellosis, plague, anthrax, E. coli, etc. can enter. These diseases can be transmitted to humans through milk. The resistance of various pathogenic microorganisms to temperature varies. As a rule, pathogenic microorganisms die at relatively low temperatures. The most resistant to heat among non-spore-forming microorganisms is the tuberculosis bacillus. The causative agent of tuberculosis dies at temperatures of 60-65°C within 30 minutes. However, there is information that to destroy the tuberculosis bacillus, a higher temperature is required (75 ° C with exposure for 30 minutes.) This is explained by the fact that resistance to temperature conditions, depending on numerous factors, may not be the same for different strains. Therefore, when using milk from cows suspected of having tuberculosis, it is necessary to heat it to a temperature of 80°C for 30 minutes or boil it. Milk from sick animals must be destroyed. The rest of the non-spore-forming pathogenic microflora dies at lower temperatures than the tuberculosis bacillus. In this regard, when justifying milk pasteurization regimes, temple treatment of the tuberculosis bacillus is taken as a basis. One of the sanitary indicator microorganisms that can lead to various types of toxicosis and intestinal poisoning are coliform bacteria (coliforms). The presence of these bacteria in milk indicates a violation of the required sanitary and hygienic conditions for milk production. They cannot withstand heating milk to 60°C for 30 minutes. With the help of pasteurization in milk, only vegetative forms of microflora can be destroyed, since the presence of spores increases the thermal resistance of microorganisms by 10-15, and sometimes by 50°C. Heating milk raw materials to pasteurization temperatures leads to inactivation of enzymes, the thermal stability of which is also individual, like the thermal stability of microorganisms. Temperature regimes of pasteurization adopted in the dairy industry completely inactivate alkaline phosphatase. It is known that after heating milk to 65°C for 30 minutes, phosphatase is not detected in it. Phosphatase heat treatment is used in the dairy industry to determine the effectiveness of milk pasteurization in the production of pasteurized drinking milk. In the production of fermented milk drinks or butter, the effectiveness of pasteurization is determined by testing for xanthine oxidase, which is inactivated at temperatures of about 80°C. Proteases are inactivated at temperatures above 75°C, native lipases at 80°C, and bacterial lipases at 90°C. The essence of thermal destruction of microorganisms and enzymes is thermal denaturation of the protein components of cells, during which their polypeptide chains unfold with loss of biological properties. The theoretical foundations of pasteurization are described by the Dahlberg-Cook equation in relation to the tuberculosis bacillus: lnz=α - βt
where z is the time of exposure to temperature, (s); α,β - coefficients equal to 36.84 and 0.48, respectively; t - pasteurization temperature, (°C). The equation shows the relationship between temperature and time for the destruction of microorganisms and enzymes. In production, the actual holding time Q during heat treatment of dairy raw materials should not be less than the theoretical values z. When Q=z, the pasteurization process is considered to be carried out correctly; at Q
- Long-term pasteurization t=65°C, z=30 minutes
- Flash pasteurization t=71-74°C, z=40 s
- Flash pasteurization t=85°C, z=8-10 s
The effectiveness of pasteurization of dairy raw materials in the production of various dairy products depends on the temperature and time of the process. The initial bacterial contamination and mechanical contamination of raw milk are of great importance. The effectiveness of pasteurization is expressed by the ratio of the number of bacteria destroyed by pasteurization to the number of bacteria contained in the original milk. Pasteurization efficiency should reach 99.5-99.98%. To ensure this value, the raw material must contain no more than 3 10 6 COE per 1 cm³ of the total number of bacteria (mesophilic aerobic and facultative anaerobic microorganisms KMAFAnM), and heat-resistant bacteria should not be more than 3 10 4 per 1 cm³, and coliform bacteria rods should not be found in 0.001 cm³ of raw materials. The effectiveness of pasteurization according to three indicators after the cooling section of the pasteurization plant is monitored in production at least once a decade. Coliforms should not be detected in 10 cm³ of milk, the phosphatase test should be negative, and the total number of mesophilic aerobic and facultative anaerobic microorganisms should not be higher than 10 4 per 1 cm³.
4. Sterilization of dairy raw materials. In the dairy industry, raw milk is sterilized according to three basic schemes:
- single-stage packaged- after pouring the milk into packaging and sealing it hermetically at a temperature of 115-120°C with a resting period of 15-30 minutes;
- two-stage- preliminary sterilization of dairy raw materials in a stream at a temperature of 130-150°C for a few seconds, and then secondary sterilization after bottling milk or dairy products and its hermetically sealed at a temperature of 115-120°C for 15-20 minutes.
- single-stage with aseptic filling- indirect or direct sterilization of dairy raw materials at a temperature of 135-150°C for several seconds, followed by packaging under aseptic conditions in sterile containers.
Depending on the specifics of production and packaging of the finished product, raw milk is sterilized in a periodic and continuous manner. Periodic sterilization is carried out by placing the packaged product in an autoclave and creating a vacuum of 0.08 MPa in it, which corresponds to a temperature of 121°C. The product is kept at this temperature for 15-30 minutes. Then the temperature is reduced to 20°C. Milk is supplied for sterilization normalized, homogenized, and preheated. Continuous sterilization in packaging is carried out in hydrostatic tower sterilizers. The bottled product is fed into the first sterilizer tower, where it is heated to (86±1)°C. In the second tower, the bottled product is heated to a temperature of 115-125°C and held for 20-30 minutes, depending on the volume of the bottle. In the third sterilizer tower, bottles are cooled to a temperature of (65±5)°C, in the fourth - to (40±5)°C. Further cooling takes place in the product storage chamber. The entire processing cycle in a tower sterilizer is approximately 1 hour. This milk is stored at a temperature of 1-20°C for no more than 2 months from the time of production. Sterilization of raw milk after filling into packaging in a horizontal rotational sterilizer with a valve seal is carried out at a temperature of 132-140°C for 10-12 minutes. The entire processing cycle lasts 30-35 minutes. For longer storage of milk and dairy products, ultra-high-temperature processing of dairy raw materials in a stream is used ( UHT-treated), carried out at temperatures of 135-145 ° C with a holding time of 2-4 s with the obligatory implementation of the technological process after sterilization and packaging under aseptic conditions. UHT treatment of milk ensures the destruction of bacteria and their spores, inactivation of enzymes with minimal changes in taste, color and food consistency. The temperature and duration of heating required for this depend on the amount and type of spore-forming microflora in the feedstock. Typically, the presence of a large number of spore-forming microflora is associated with increased general bacterial contamination of milk. When selecting milk for UHT treatment, this fact should be taken into account and raw materials with a total amount of no more than 3·10 5 COE per 1 cm³ should be used. UHT processing of dairy raw materials is carried out in a flow with aseptic filling using two heating methods:
- direct (steam contact) heating by injection (injection) of steam into milk or supply of milk into a steam environment;
- indirect (indirect) heating of milk through a heat transfer surface.
Direct heating of dairy raw materials is effective if it is necessary to immediately heat it to the sterilization temperature. The milk is instantly heated to a temperature of 140-145°C and enters the stand for 1-3 seconds. Disadvantages of this method: the product comes into direct contact with the heating medium. Dairy raw materials must have high heat resistance, and steam must undergo special purification so as not to be a source of contamination of sterilized milk. In addition, after steam sterilization, raw milk has increased humidity due to condensation entering it. The condensate is removed from the milk into a vacuum evaporator, where the sterilized milk is supplied. A vacuum of 0.04 MPa is maintained in the vacuum chamber, at which milk boils at a temperature of about 80°C. Condensate that gets into the milk in the sterilization chamber is removed along with steam from the milk during boiling. With the indirect method, milk raw materials are heated from a heating medium through a heat transfer surface in heat exchange units. In the dairy industry, tubular and plate heat exchangers are the most common.
Usage
Goat milk is used to treat gastrointestinal diseases, tuberculosis, remove heavy metal salts from the body, and for baby food. Some fermented milk products are produced from it - feta cheese and pickled cheeses.
Milk has high biological value. Its proteins and fat are well digestible. Milk fat has a low melting point - 21÷23°C, and contains less low-molecular fatty acids, but more saturated fatty acids, compared to cow's milk fat. The amount of polyunsaturated fatty acids in it is almost 10 times higher than in cow milk. Proteins have a well-balanced amino acid composition. Mare's milk significantly exceeds cow's milk in terms of ascorbic acid content; its amount can reach 13 mg/m³ or more. however, it contains less riboflavin in the blood, and in response, calcium is released from the bone to balance the blood composition. As a result, bones become less strong and healthy.According to some studies, cow's milk may cause some forms of cancer, cardiovascular and other diseases.
Based on milk and dairy products, medicinal and dietary products have been developed, including children's products for sick and premature babies, by removing part of the lactose from the milk ("Entypes"), by adding various additives (milk protein hydrolyzate, taurine, polyunsaturated fatty acids, selenium , iron and lysozyme), lactic acid bacteria (acidophilus bacilli and bifidobacteria).
Milk is an exceptional food prepared by nature itself. This product contains everything necessary to ensure normal human life from birth to old age. In terms of the completeness of its chemical composition, no other natural food can compare with milk. Milk contains more than 100 different valuable components. Here are the main parts of this unique complex: proteins, fats, milk sugar, mineral salts, vitamins, dozens of enzymes and hormones. Each of the components of milk has outstanding biological value. And one more feature: many components of milk are not duplicated by nature in any other products. First of all, milk proteins contain absolutely essential amino acids. Without these acids, not only human nutrition cannot be considered complete, but in general human life without them is impossible. Growth amino acids (methionine and lysine) are especially important. Dairy proteins are more valuable and are digested faster than meat and fish proteins. They consist of caseins, albumins, globulins, which contain a full set of essential amino acids in the ratios required by the human body. Milk contains literally all the elements of the D.I. table. Mendeleev, in comparison with many products used to build bones, teeth, blood, and nerve tissue. Milk calcium is absorbed better than calcium from cereals, bread and vegetables, which makes it especially valuable for a growing body, for pregnant and lactating women, as well as the elderly. Milk also contains microelements necessary for the body, such as salts, iron, copper and iodine. At all times of the year, milk contains an extensive complex of vitamins, enzymes, hormones and, of course, immune bodies, which are very effective in the fight against pathogenic microbes. Milk remains one of the most healthy and nutritious foods to this day. Half a liter of milk per day covers an adult’s need for 30% protein, 25% fat, 75% calcium and phosphorus, 50% potassium. The first food from the moment of birth is milk. Many people continue to love him into old age. For a newborn, milk is the only food, and nature has generously endowed it with biologically active substances. I.P. Pavlov called milk an amazing food prepared by nature itself. In older people, lack of fluid in the body causes poor health, lethargy, fatigue, headaches, etc. Milk can be an additional source of fluid. Milk is used to treat gout, disorders of the nervous system, digestive organs, and anemia. It was also used as an antidote. Nutritionists believe that milk and dairy products should make up 1/3 of the daily calorie intake. Diet therapy using milk was scientifically substantiated by Russian doctors of the 19th century G.A. Zakharyin, F.I. Inozemtsev, F.A. Karell. This diet reduced my appetite. The person tolerated this treatment quite easily, painlessly losing excess fat reserves. The scientifically proven daily intake of milk and dairy products is about 1 liter. for an adult and 0.5 l. for a child. - milk Cow's milk obtained from healthy animals and meeting the requirements of the standard and sanitary and veterinary rules. [GOST 17164 71] Subjects of production. whole milk cont. from cows milk Synonyms milk ...
raw cow's milk- žalias karvių pienas statusas Aprobuotas sritis pienininkystė apibrėžtis Natūralus karvių pienas, kuris nebuvo pašildytas iki aukštesnės kaip 40 °C temperatūros ir neapdorotas kitu tos pat vertės efektyvumo metodu , be priedų, nepakeistos pirminės … Lithuanian dictionary (lietuvių žodynas)
MILK- MILK. Contents: Physiol. value and consumption of M...... 612 Chem. and physical properties of M............. 615 Bacteria of M. and their destruction........ 622 Falsification of M................ 629 Production and distribution M....... 630 Dairy... ...
MILK- MILK. The great Russian scientist physiologist I.P. Pavlov wrote about milk: “Among the varieties of human food, milk is in an exceptional position, and this is a consistent recognition of both everyday experience and medicine. Milk is always considered by everyone... ... Concise Encyclopedia of Housekeeping
VEGETABLE MILK- produced from various oil-containing fruits. The starting materials for the preparation of vegetable milk and plant milk are 1) American nut (Pa ranuss), fruits of Bertholletia excelsa. 2) Used nut (Buchenkern), beech fruits... ... Great Medical Encyclopedia
MILK, milk, many no, cf. 1. White or yellowish liquid secreted by the mammary glands of women and female mammals after childbirth to feed the baby or calf. A woman in labor has lost her milk. Goat milk. Mare's milk. 2. Cow's milk... Ushakov's Explanatory Dictionary
MILK, liquid food secreted by the mammary GLANDS of females of almost all mammals for feeding their offspring. The milk of domestic cattle, sheep, goats, horses, camels and reindeer has been used by people for food since... ... Scientific and technical encyclopedic dictionary
milk- A product of normal physiological secretion of the mammary glands of a cow, sheep, goat, camel, buffalo, mare, obtained from one or more animals from one or more milkings. Note Depending on the type of animal, milk is called... ... Technical Translator's Guide
Milk is usually a person's first food from birth and remains the main food for several months. With mother's milk, the baby receives absolutely all the vitamins, minerals and nutrients that he needs for proper development. Milk is a unique product that a person, after leaving infancy, continues to consume.
Among the huge variety of types of this drink, cow's milk is the most popular. However, cases when preference is given to goat, sheep, deer and other types of drink are also not uncommon.
Chemical composition, nutritional value and calorie content of milk
Milk is a product whose mineral composition, vitamin content and the ratio of proteins, fats and carbohydrates directly depend on what the animal ate, what the conditions were for its keeping and on some other external factors. So, depending on the cow’s feed, the fat content of the drink changes, and along with it, the calorie content of the milk and its taste. In general, it is generally accepted that 100 g of cow's milk contains:
- 88 g water;
- 3.2 g protein;
- 2.35 g fat. Of these, saturated – 1.9 g; monosaturated – 0.8 g; polyunsaturated – 0.2 g;
- 5.2 g carbohydrates, including disaccharides and lactose;
- 28 mcg retinol or vitamin A;
- 0.04 g thiamine or vitamin B1;
- 0.18 mg riboflavin or vitamin B2;
- 0.44 mcg cobalamin or vitamin B12;
- 2 IU vitamin D;
- 113 mg calcium;
- 10 mg magnesium;
- 143 mg potassium.
A small amount of cow's milk also contains sodium, phosphorus, sulfur, chlorine, and trace elements - copper, iodine, iron, selenium, chromium, manganese, cobalt, molybdenum, tin, aluminum, strontium.
The calorie content of milk is also a frequently changing indicator, but in general this value is about 60 Kcal per 100 g.
Useful properties of milk
It’s unfortunate, but the benefits of milk are greatly reduced when it is pasteurized and sterilized. However, this is the price for a product purified from bacteria and harmful impurities. However, modern manufacturers strive to ensure that the product on consumers’ tables is not only safe, but also healthy.
Thus, lactose, which is contained in milk, has a beneficial effect on the functioning of the liver, heart and kidneys. The protein casein, which contains the amino acid methionine, helps it in this.
Calcium, which is so beneficial to the body at any age, is contained in the natural drink in sufficient quantities in a form that is easily absorbed by the body and is perfectly balanced with phosphorus. In childhood, calcium is necessary for the formation of skeletal bones, and in old age it helps prevent osteoporosis. It is curious that the calcium content in cow's milk is lower in summer than in winter. Experts say that calcium absorption increases when taken simultaneously with foods containing vitamin D.
The benefits of milk in the treatment of colds have been appreciated by more than one generation. Warm milk, with the addition of honey or raspberry jam, as well as badger fat, can raise the most hopeless patient who has come down with a cold to his feet. The fact is that the fight against viral infections requires the participation of immunoglobulins - special elements formed from protein foods. Casein, a milk protein, is not only an excellent basis for the formation of immunoglobulins, but is also better absorbed by the body than others.
Getting rid of insomnia and headaches are another beneficial properties of milk. The high content of tryptophan and phenylalanine acids in this drink has a sedative effect on our body. The recipe is simple: drink a glass of warm, if possible, fresh milk with honey added an hour before bedtime. For headaches, it is recommended to add a raw egg to a bowl of freshly boiled drink. This cocktail, taken throughout the week, can relieve the most severe headaches.
The benefits of milk for heartburn are known to most women expecting a child. This drink reduces acidity and reduces pain in various gastrointestinal diseases, including gastritis and ulcers. In order to be sure to forget about heartburn for a long time, you should drink milk slowly, in small sips.
The use of milk in cosmetology began thousands of years ago, when the famous beauty and conqueror of hearts Cleopatra pampered herself with luxurious milk baths. Nowadays, the global beauty industry offers women creams, lotions, and gels based on milk proteins, which are designed to give youth and beauty.
Harmful properties of milk
Unfortunately, milk and milk-based products are not beneficial for everyone. Milk often causes harm when consumed in excess.
In most cases, the negative consequences of consuming this food product haunt those people who suffer from a deficiency of the enzyme responsible for the breakdown of lactose. Its absence significantly reduces absorption milk sugar, which entails fermentation of the drink in the intestines, and this, in turn, causes diarrhea. This phenomenon cannot be called widespread - it is characteristic of only about 15% of the population of our planet.
In addition, cow's milk is a strong allergen. The occurrence of a rash, itching, bloating, nausea or vomiting when drinking it are signs of an allergy, indicating the need to stop taking this drink. However, other milk-based products - cottage cheese, cheese, kefir, yogurt - are, as a rule, much better absorbed. Unlike cow's milk, goat's milk rarely causes harm in the form of allergies.
For older people, the harm of milk is no less pronounced than the benefit. On the one hand, the drink replenishes calcium deficiency, on the other hand, it is one of the reasons for the development of atherosclerosis.
If there is a tendency to deposit calcium salts in blood vessels, milk is also contraindicated.
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