Advertising of dairy products presentation. Presentation of milk and dairy products
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"Cookery". Topic: “Milk and dairy products” Completed by: technology teacher MOU secondary school No. 125 Abuzyarova O.M.
2 slide
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Lesson topic: "MILK AND DAIRY PRODUCTS." "Drink, children, milk - you will be healthy!"
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The purpose of the lesson: To acquaint students with the nutritional value of milk and dairy products; milkshake technology. To cultivate a careful attitude to food, accuracy, efficiency, responsibility.
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Milk is called the "elixir of life", because. milk contains all the nutrients needed by a growing body. For many millennia, it has been used by man from the first days of life to old age. Cow's milk is an aqueous solution of more than two hundred different organic and mineral substances. The composition of milk includes all the necessary nutrients and vitamins:
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The value of milk lies in the fact that the nutrients that make up its composition are very easily absorbed by the body. Therefore, milk is indispensable in dietary and baby food. Without milk, children do not grow well, often get sick and get tired quickly, especially schoolchildren. Children should drink at least two glasses of milk daily.
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Milk is a perishable product, it does not keep for a long time. To neutralize it from microbes and protect it from sourness, it is boiled at home, and pasteurized at dairies (heated to a temperature of 80 - 85º). Milk should be stored in the refrigerator for no more than the prescribed period. Do not store milk in an open container and near other products that emit odors (fish, onions, etc.), as milk easily absorbs these odors. I will introduce you to the shelf life of milk and dairy products.
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Shelf life of milk and dairy products PRODUCTS SHELF LIFE (at a temperature of +4 to +8º C) Raw milk 20 hours. Dairy products 24 hours. Curd 36 hours. Sour cream 72 hours. Cheese from 5 to 15 days. Butter 5 days. Ghee butter 15 days.
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Milk is obtained from animals: cows, goats, horses, camels, buffaloes, sheep. Various peoples prepare their national fermented milk products.
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National fermented milk products Various nations prepare their own national fermented milk products. NATIONALITIES NATIONALITY NAME OF THE PRODUCT WHAT MILK IS USED Russian Prostokvasha, Varenets, sour cream Cow's Ukrainians Ryazhenka Cow's Kazakhs, Kirghiz, Uzbeks Kurt, chal Cow's, sheep's, goat's Caucasian highlanders Airan, yogurt Cow's Georgian Matsoni Cow's, buffalo, sheep's, goat's Armenians, Buffalo's Cow's sheep, goat Azerbaijanis Katyk Cow, buffalo, sheep, goat Ossetians Kefir Cow Altaians, Buryats Kefir Cow, mare Bashkirs, Kalmyks Kumis, shubat Mare, cow, camel
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Along with milk, other dairy products are also used in nutrition: cream, sour cream, butter, kefir, curdled milk, fermented baked milk, varenets, cheeses, curd products, etc.
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Hot curd dishes are prepared from semi-fat cottage cheese. These include cheesecakes, casseroles, dumplings, puddings, pancakes with cottage cheese. Before cooking, the cottage cheese is rubbed or passed through a meat grinder. In the old days, cottage cheese was called cheese. So it is called now in some parts of the country. This is where the name of a common dish made from cottage cheese comes from - “syrniki”.
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I want to introduce you to a wonderful product that children need for normal growth and development. It helps to strengthen the skeletal system, muscles, nails, hair. Cottage cheese is a valuable food product, as it contains protein, fat, vitamins A, E, B vitamins. It is especially valued for the content of calcium salts, therefore, cottage cheese dishes are recommended in children's and dietary nutrition
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Dishes from milk and dairy products Milk and dairy products are widely used in cooking. TYPES OF DISHES NAMES DISHES Soups With cereals, with pasta, with vegetables, with dumplings or dumplings Kashi Semolina, rice, wheat, oatmeal Curd dishes Cheesecakes, casseroles, puddings, cereals, cottage cheese with milk, cottage cheese with sour cream Sauces and dressings Dairy, sour cream , sour cream with tomato, sour cream dressing Sweet dishes and drinks Milk jelly, milk jelly, milk creams, ice cream, cocktail Dough products Vareniki, pancakes, pancakes, pies, cheesecakes
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In industry, many dairy and sour-milk products are obtained from milk. You have already met them. Modern dairies are equipped with advanced technology: automatic machines, units for pasteurization, cooling and bottling of milk. These enterprises employ masters of whole-milk and sour cream-curd production, cheese and butter makers, apparatchiks for the production of condensed milk. Dairy products need to be handled with care. For their production and supply of the population with them, a huge amount of work is spent by many workers of the agro-industrial complex - shepherds, milkmaids, machine operators, as well as workers in production and the service sector - workers in dairies, vehicles, sellers, etc.
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If you have sour milk left, use it to make pancakes, pancakes, cottage cheese. It is very useful to drink yogurt. But be sure to monitor the quality of dairy products. Stale foods have a specific unpleasant odor. Their surface is covered with a moss-like film, becomes slippery, the color changes, and a bitter taste appears.
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Today we are going to prepare the MILK SHAKER To prepare the dish we will need: Inventory Name Quantity Bowl 1 Glass 1 Bender 1
The group "dairy products" is formed byraw sign, since the main raw material for
The goods belonging to this group are milk.
Dairy products are divided into the following
subgroups:
- drinking milk and cream;
- dairy products;
- cow's butter (butter and ghee);
- cheeses (rennet and sour milk);
- canned milk (condensed) and
dry dairy products;
- ice cream.
Milk
Milk - natural,highly nutritious product
all the substances needed for
maintenance of life and development of the organism in
for a long time.
Milk is the secret
mammary gland of mammals.
Milk is synthesized from constituents
blood substances. For the formation of 1 liter of milk
540 liters must pass through the udder of a cow
blood. The chemical composition of milk
depends on species and breed
animals, seasons,
livestock feeding conditions and
other factors.
Milk according to its composition
is a complex
system consisting of
organic and inorganic
connections.
The chemical composition of milk
Milk sugar (lactose). Lactose in cow's milk is on averagecontains 4.7%. The sweetest milk is mare (up to 7% lactose).
An important indicator of the chemical composition of milk is dry
skimmed milk residue (SOMO), according to the content of which
judge the naturalness of milk.
protein substances. Milk protein is called casein. Casein
refers to complex proteins, in milk it is found in the form
calcium salt, which gives it its white color.
Milk fat (an average of 3.8%) is in the form of fat
balls coated with shells that prevent them from sticking together.
The chemical composition of milk
Minerals play an important role in the formation of newtissue cells, enzymes, vitamins, hormones, as well as in
mineral metabolism of the body. Content
minerals in milk up to 1%. Among mineral
salts contained in milk, a special place is occupied by salts
calcium and phosphorus.
Of the enzymes in milk, perixidase, reductase,
phosphatase, catalase, lactase, lipase.
Milk contains vitamins: fat-soluble (A, D, E, K)
and water-soluble (B1, B2, B3, B6, B12, PP, C, H-biotin), folic
acid.
The chemical composition of milk
Bactericidal substances - immune bodies exertdetrimental or inhibitory effect on microorganisms,
got into milk.
Hormones are regulators of complex biochemical
processes and carry out communication between separate bodies.
Dyes - carotene, chlorophyll, xanthophyll
pass into milk from the feed.
Water is the main part of milk, the amount of water determines
the physical state of the product, physico-chemical and
biochemical processes in it.
Technological scheme for the production of drinking milk
- Acceptance- Normalization
- Homogenization
- Heat treatment
- Bottling
- Capping
- Marking
- Storage
- Transportation
- Implementation Essence of pasteurization For durability
milk during storage
milk is in
partial destruction, sterilization is used,
in which they die
microorganisms
only micro-organisms
milk in heating
and bacterial spores.
740C for 15-20 s.
The composition of milk while sterilizing milk
carried out in autoclaves
does not change.
at a temperature of 1200C in
within 20 min.
Milk classification
All kinds of milk differ beforetotal by SOMO content, by food
additives and fillers, as well as
heat treatment method.
According to the technical regulations for
milk and dairy products and
current standards, currently
time adopted the following main
terms for milk
dairy products: Milk is a product of normal physiological secretion
mammary glands of farm animals, obtained from
one or more animals during lactation with one and
over milking, without any additions to this product or
extracting any substances from it;
Dairy products - products of milk processing,
including a dairy product, a dairy compound
product, milk-containing product, by-product
milk processing;
A dairy product is a food product that is made from
milk and (or) its components without the use of
non-dairy fat and protein and which may contain
functionally necessary for milk processing
Components; Dairy compound product is a food product,
made from milk and (or) dairy products
without or with the addition of by-products
processing of milk and non-dairy components, which
not added to replace the constituents of milk. In that
the finished product of the constituent parts of milk should be more than 50
%, in ice cream and sweet products of milk processing -
more than 40%;
Milk-containing product is a food product,
made from milk and (or) dairy products, and (or)
by-products of milk and non-dairy processing
components, including non-dairy fats and (or) proteins, with
mass fraction of milk solids in solids
finished product not less than 20%; Secondary dairy raw materials - a by-product of processing
milk, dairy product with partially lost
identification features or consumer
properties (including such products recalled within
their expiration dates, but corresponding to the requirements
food raw materials safety requirements),
intended for use after processing;
By-product of milk processing - obtained in
the process of production of milk processing products
related product;
Milk drink is a dairy product made from
concentrated or condensed milk or powdered
whole milk or skimmed milk powder and water.
Depending on the degree and type of processing, the following types of milk and dairy products are distinguished:
raw milk - milk that has not been subjected to thermalprocessing at a temperature of more than 40 ° C or processing, in
as a result of which its constituent parts change;
drinking milk - milk with a mass fraction of fat not more than 9
%, produced from raw milk and (or) dairy
products and subjected to heat treatment or other
processing in order to regulate its constituent parts (without
use of whole milk powder, skimmed milk powder
milk); whole milk - milk, the components of which are not
exposed through their regulation;
normalized milk - milk, mass fraction values
fat or protein, or SOMO of which are given in
compliance with the standards established in the regulatory or
technical documents;
reconstituted milk - milk drink,
made by adding drinking water to
concentrated, thickened or dry product
milk processing until the relevant
organoleptic and physico-chemical properties of the product,
not subjected to concentration, thickening or
drying.
The classification of milk according to the type of heat treatment provides for the following division:
baked milk - drinking milk subjected to thermalprocessing at a temperature of 85 to 99 ° C with an exposure of at least 3
h until specific organoleptic properties are achieved;
pasteurized, sterilized, UHT-treated milk -
drinking milk subjected to heat treatment for the purpose of
compliance with established requirements for microbiological
safety indicators;
thermized milk - milk that has undergone rehabilitation
at a temperature of 60-68 ° C with an exposure of up to 30 s. Such processing
carried out either at the beginning or at the end of the technological process
production of dairy products. Depending on the mass fraction of fat,
contained in milk, it is divided into:
- low fat
- low fat
- low fat
- classical,
- high-fat.
Types of milk
Natural - non-skimmed milk that does not containany impurities.
Normalized - milk, the fat content of which
brought to the norm of 2.5-3.2%.
Reconstituted - milk with a fat content of 2.5-3.2
% produced wholly or partly from dry
cow's milk, sweetened condensed milk, whole
and lean; from skimmed milk,
canned; from cream, butter and
ghee.
Types of milk
High-fat milk - milk brought tocream to a fat content of 6% and subjected to
homogenization.
Baked - milk, which is brought with cream to the content
fat 6%, subjected to homogenization and long
heat treatment at high temperature.
Protein - milk with a high content of dry
fat free substances.
Fortified - whole or low fat
pasteurized milk with added vitamin C.
Types of milk
Low-fat (skimmed) milk is obtained byseparation of whole milk.
Malted - milk produced from normalized
pasteurized milk with the addition of malt extract.
Sterilized bottled milk contains 8.2% fat; his
taste, smell and color are the same as baked milk.
Ionic milk is characterized by a reduced content
calcium.
Vitalakt-DM - baby milk, which, according to the chemical
composition close to breast milk. Milk can be classified according to characteristics
milk obtained from various animals:
Sheep milk - white with a yellowish tint viscous
liquid with a characteristic odor and sweetish
smack. Compared to cow's, it is more than
1.5 times richer in fat (5.4-8.5%) and protein,
Goat milk by chemical composition and some
properties similar to cow. Contains more protein
fat and calcium, but little carotene and less
heat-resistant due to the high content
calcium. Mare's milk is called albumin -
the ratio of casein to albumin in it is 1:1. It
is white with bluish
a touch of liquid sweet taste; is different
from cow high content
lactose, less fat, salts and
proteins.
Reindeer milk is characterized by a special
density and exceptional food
value. Thickness resembles cream.
Cream
Differ from milk in increasedmilk fat content. They receive
by separating milk.
Cream is used as raw material
in the manufacture of sour cream and butter
oils, as well as an independent
food product.
Pasteurized cream produced
(10, 20 and 35%), sterilized (10 and 20%),
with sugar and flavorings.
Evaluation of the quality of milk and cream
The quality of milk and cream is evaluated by organoleptic,physicochemical and bacteriological indicators.
Organoleptic indicators include:
The consistency of milk and cream should be homogeneous, without
sediment, for cream - without stray lumps of fat and flakes
squirrel.
Color - white with slightly yellowish or cream
tint (low-fat milk may have a slightly bluish
shade).
Taste and smell - clean, without foreign tastes and
odors. The main physical and chemical indicators of milk quality and
cream are the mass fraction of fat (in%, not less), acidity (in
degrees Turner, no more), the absence of phosphatase (in
pasteurized milk and cream), for milk - density
(g/cm3, not less), degree of purity.
Bacteriological indicators - total
microorganisms in 1 ml of milk (cream) and the titer of bacteria of the group
Escherichia coli (BGKP).
The safety indicators of milk and cream include the content
toxic elements (lead, cadmium, copper, zinc, mercury,
arsenic), antibiotics, hormones, pesticides,
radionuclides, as well as microbiological (sanitary and hygienic) indicators.
Terms and conditions of storage
The temperature of milk and cream at the outlet from the enterpriseshould be no more than 8°С (pasteurized) and 20°С
(sterilized).
Pasteurized milk and cream are stored at
not higher than 8°C within 36 hours from the end
technological process.
Sterilized milk is stored at a temperature not exceeding
20°C - from 10 days to 6 months depending on the type
packaging, sterilization mode and storage temperature,
sterilized cream at the same temperature - no more
30 days.
Dairy products
Fermented milk groupsproducts:
- sour milk drinks
- sour cream
- cottage cheese and curd products
Sour-milk according to the nature of fermentation is divided into groups
The first group includesproducts received in
result of lactic acid
fermentation - ryazhenka,
curdled milk, acidophilic
milk, cottage cheese, sour cream, yogurt
etc. These products
characterized
sour milk taste
dense and homogeneous
clot of gas bubbles.
To the second group
include products from
mixed fermentation
(lactic and
alcohol) - koumiss,
kefir, etc. They
characterized
sour milk taste
but sharper
illuminating. Dairy products have a large dietary and
medicinal value. Contain more biologically valuable
substances are water-soluble vitamins. They include
lactic acid and antibiotics.
Lactic acid and lactic acid bacteria
products that can take root in the intestines, suppress
putrefactive microflora.
Aromatic substances, acids and alcohol contained in
fermented milk products, stimulate appetite, stimulate
secretion of gastric juice, improve metabolism.
Dairy products are easily digested in the gastrointestinal tract and quickly absorbed by the human body.
Sour milk drinks
For productionliquid fermented milk
drinks use
whole or
lean cow
milk, cream, buttermilk,
whey, yeast and
fillers. Manufacturing technology
fermented milk drinks:
- preparation of raw materials (milk or cream)
- normalize it by fat
- heat treatment
- homogenization
- cooling down to temperature
fermentation
- fermentation process
- ripening and cooling
Assortment of dairy drinks
Buttermilk is different from othersfermented milk drinks dense,
undisturbed clot without gas bubbles.
Depending on the technology
and composition of bacterial starter cultures
produce yogurt:
Ordinary, Mechnikovskaya, Southern,
Puff, Citrus.
Varenets is made from sterilized
and baked milk, fermented with pure
cultures of thermophilic lactic acid
streptococci, with or without
adding bulgarian sticks. Ryazhenka is prepared from
normalized melted
milk fermented with pure
cultures of lactic acid
streptococci with the addition of or
without adding bulgarian sticks.
acidophilus drinks
have the greatest
preventive and curative
properties. Range:
acidophilus milk and
acidophilus. Yogurt is a special kind
curdled milk cooked on
thermophilic lactic acid
streptococcus and bacillus bulgaricus
at a temperature of 40-450C.
In the production of yoghurts
food flavorings are used
products, fragrances,
consistency stabilizers and
natural fruit supplements. Yogurt depending on the mass fraction
fat is divided into:
- non-fat milk (not more than 0.1%):
- low-fat milk (from 0.3
up to 2.5%);
- dairy bold (from 1.2 to 4.5%);
- milky cream (from 4.7 to 7%);
- creamy milk (from 4.5 to 9.5%);
- creamy (not less than 10%). Kefir is a product
lactic acid and alcohol
fermentation produced from
normalized or
low fat
pasteurized milk
by fermentation
kefir fungi or a mixture
them with pure cultures
lactic streptococci,
sticks and yeast. Kumis is made from mare's milk.
Kumis is easily absorbed by the body and has
valuable dietary and medicinal properties.
Depending on the type of raw material, koumiss is produced
natural - from unpasteurized mare
milk 1% fat and koumiss from cow's milk
1.5% fat.
By ripening time from the moment of fermentation
koumiss is divided into weak (one-day,
containing 0.6% alcohol); medium (two days -
1.1% alcohol) and strong (three-day - 1.6% alcohol).
Storage of fermented milk drinks
temperature 4-80C - the implementation period is notmore than 36 hours
natural kefir - 4-80C - no more than 48 hours
koumiss from cow's milk - 4-80С - not
more than 72h
yogurt - (4±2) 0С - no more than 30 days
Sour cream
- fermented milk product,produced by
ripening
normalized
pasteurized cream
pure cultures
lactic acid
streptococci with
subsequent maturation
the resulting clot.
Technological scheme for the production of sour cream
- acceptance and separation of milk- cream normalization
- pasteurization
- homogenization
- cooling
- fermentation and fermentation
cream
- packaging
- cooling and ripening
sour cream
- storage and transportation According to the fat content, sour cream is divided into types:
- increased fat content - 36%;
- ordinary - 30%;
- canteen - 25, 20, 15%;
- dietary - 10%.
The quality of sour cream is evaluated by organoleptic
(appearance and texture, taste and smell, color) and physicochemical (mass fraction of fat, solids,
acidity) indicators.
Sour cream is stored at a temperature from 0 to 60C.
Shelf life of sour cream 15, 20 and 25% fat at
temperature from 0 to 60C no more than 72 hours, 10% fat content - no
more than 48 hours from the date of manufacture.
Cottage cheese and curd products
Cottage cheese is made from wholenormalized or
fat-free pasteurized
milk by fermentation
sourdough prepared on
pure cultures of lactic acid
bacteria with or without
adding rennet and
separating some of the whey from
clot.
There are two ways to produce cottage cheese:
- acidicproduce lean
cottage cheese.
- acid rennet
produce cottage cheese
bold and bold.
According to the fat content, cottage cheese is divided into:
bold (18%), bold (9%), non-greasy,
peasant (5%), canteen (2%), children's (15%),
soft dietary fat content 5.5; eleven; 12%,
lean and fruity. Curd products
made from cottage cheese
made from
pasteurized milk with
adding flavor and
aromatic fillers.
These products include
cheese and curd masses,
cakes, creams and pastes; products
cottage cheese.
Storage of curd products and cottage cheese
Store cottage cheese, curd products, cakescottage cheese, semi-finished products
temperature 4-80C. shelf life (no more)
respectively 36, 36, 24, 36 hours.
Frozen dumplings are stored at
temperature not higher than -100C, shelf life -
15 days;
Frozen cottage cheese - -180С, term
storage from 4 to 6 months.
Milk canned food
- products,made from
natural milk and
food fillers,
which as a result
special processing and
packaging may long
time to save your
consumer properties.
Depending on the source of raw materials and the method of preservation, canned milk products are divided into
Condensed milkcanned food
- whole milk condensed with
sugar
- condensed cream with sugar
- cocoa with condensed milk
and sugar
- coffee with condensed
cream and sugar
Dry dairy products
- whole milk powder
- dry milk
fat-free
- dry cream
- dairy products
dry Store condensed milk canned food at a temperature of 0 to
100С and relative air humidity not higher than 75% from 10 to
12 months
Dry dairy products are stored at temperatures from 1 to 100C
and relative air humidity not higher than 75% for 8
months from the day of production.
Ice cream
sweet refreshing product thatobtained by beating and
freezing milk or fruit mixtures with sugar and
stabilizers, and for some species
add flavor and aroma
fillers.
Ice cream has a high nutritional
and biological value.
Ice cream, depending on the composition of the raw materials used, is divided into groups:
- milk based- on a fruit and berry basis
- based on sugar
- on dairy and fruit and berry
basis
- milk-containing
- made without milling Depending on the normalized mass fraction of fat
ice cream is divided into low-fat, low-fat,
classic, fat and high fat.
Ice cream depending on the flavorings used
and fillers are divided into chocolate, creme brulee,
nut, fruit, with jam, with soft caramel, etc.
Depending on temperature and consistency, ice cream
subdivided into soft and hardened;
depending on the method of manufacture - on a single layer,
multi-layered, glazed, decorated, products from
ice cream;
depending on the weight and type of packaging - by weight and
packaged. The quality of ice cream is evaluated
by organoleptic (structure,
texture, color, appearance)
and physicochemical (mass
proportion of fat, sucrose, dry
substances, acidity)
indicators.
Store ice cream in
refrigerators chambers at
temperature -300C. best before date
from 2 to 4 months
natasha sidorova
Presentation "Milk and dairy products"
I think that the project has brought good results. Children showed great interest in working on this topic, they were happy to conduct experiments with milk and dairy products brought pictures, poems, proverbs. And with pleasure they drank tea with a pie of their own baking. And most importantly, the children began to eat dishes based on milk!
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Sour cream Sour cream: useful properties and contraindications. Sour cream, like other fermented milk products, has a positive effect on the digestive system, improves the intestinal microflora. During heat treatment, the beneficial bacteria contained in sour cream die, so this product is recommended to be consumed fresh, for example, eat with cottage cheese or dress salads. Sour cream helps to strengthen bone tissue, saturates the body with vitamins and minerals, and has a positive effect on reproductive function. Unlike most fermented milk products, sour cream promotes weight gain and is therefore recommended for people who want to increase body weight. Also, sour cream is advised to be used by people exhausted by diseases, with poor appetite. Regular consumption of sour cream helps to strengthen muscle tissue, improve mental activity, improve mood. Sour cream is widely used in cosmetology as the basis for all kinds of masks.
Curdled milk Curdled milk: useful properties and contraindications. Prostokvasha is a popular fermented milk product in Russia, Ukraine, Georgia, Armenia and other countries. Varenets and fermented baked milk are varieties of curdled milk. Useful properties of curdled milk are no less wide than those of other fermented milk products. Yogurt has a beneficial effect on the functioning of the entire gastrointestinal tract, normalizes microflora, improves intestinal motility and pancreas function, and helps to remove toxins from the body. Yogurt is recommended for constipation, gastritis, colitis and other disorders of the digestive system. This product has a good effect on the cardiovascular system, it is useful for hypertension, atherosclerosis, anemia and coronary heart disease. Due to the rich mineral composition, experts recommend including yogurt in the diet of children. Regular use of yogurt improves the condition of the skin, nails and hair. Yogurt is often included in weight loss diets. hair
Butter Despite the fact that butter was one of the staple foods of our ancestors, now it is increasingly being replaced by vegetable oil, fearing bad cholesterol. What do those who completely refuse butter lose? Butter is primarily responsible for smooth skin, beautiful hair and strong nails, and all because it contains fat-soluble vitamins A, D, E, K, as well as 20 essential fatty acids. Responsible for smooth skin
Ice cream Most of our compatriots are very fond of ice cream. Some foreigners, having been in Russia, tell in horror at home that Russians eat ice cream even in winter, in thirty degrees of frost, and on the street. We can say that there are some exaggerations in this, but in general everything is true. In Russia, both children and adults buy ice cream for any reason: to eat, calm their nerves, "charge" their brains, just satisfy their hunger, cool off on a hot day, etc. Attitudes towards ice cream are different, especially among nutritionists. Someone thinks that you can eat it almost every day, while someone does not recommend more than twice a week. Whether ice cream is harmful to health or healthy, it is impossible to say for sure. Most likely, the well-known statement that applies to almost any food product will be true - everything needs a measure. And ice cream can also be both relatively healthy and harmful. What kind of product is ice cream? Ice cream can be soft or hardened - this is about the method of production. Soft ice cream is never colder than -5°C, cannot be stored for a long time, and is very delicate in taste. Hardened ice cream is frozen in factories down to -25°C, and can be stored in this form for a whole year. It is very dense and hard. Ice cream also differs according to the degree of fat content: milk, cream, ice cream and fruit and berry.
Milkshake Children don't like milk. But as soon as you add ice cream and fruits to it, they start drinking it with great. Just don’t mix milk with pineapples and don’t add cocoa - knowing these and other secrets of milkshakes, you will learn how to make the best cocktails in the world. Who exactly invented and produced the first milkshake - history is silent, but it is safe to say that this happened in the 1920s in America during the Great Depression and Prohibition. Whether this drink was the fruit of a bored bartender's fantasy or a little encouragement for the fastidious son of a Chicago gangster is unknown. But the fact that the milkshake instantly gained popularity is an undeniable fact. In addition to the delicate taste and amazing aroma, this drink is an excellent source of energy. It is high in calories but low in fat. The cocktail is rich in trace elements, proteins, minerals and vitamins, so it is ideal for a child's breakfast or afternoon snack. And, of course, he will become the highlight of the program in a fun company of your offspring's friends! And it doesn’t matter if it’s a birthday celebration or the kids just decide to wait out the rain at your place.
Milk (most importantly) Mammalian milk has a different composition due to the species characteristics of the organism for which it is intended. That is, cow's milk has a different composition in relation to goat, sheep, camel, and even more so to human milk. It is worth noting that in nature a newborn consumes milk for a certain period, after which he never returns to this type of nutrition. If we draw an analogy (since a person also belongs to the class of mammals), he also should not consume milk in adulthood. As you can see, even with a superficial, logical analysis, the scales tend to be that a person should not continue drinking milk after the mother has stopped breastfeeding, but to make the information as objective as possible, let's analyze the pros and cons, a little deeper.
Milk and dairy products
Discipline: Commodity science of food products
Lecturer: Eleusyzova B.M.
TOPIC OF THE LESSON :Milk and dairy products.
- The purpose of the lesson: To generalize and consolidate knowledge about the commodity characteristics of milk and dairy products to promote the formation of professional competencies
- Milk is a multicomponent, balanced system with nutritional and bactericidal properties.
- Milk contains:
- fats are a source of energy
- Proteins are the building blocks of our body
- Mineral salts and vitamins.
milk
According to the method of heat treatment milk is divided into pasteurized and sterilized.
pasteurized produce the following types: with a fat content of 2.5; 3.5; 1.5; 3.2 and 6% fat; ghee – with a fat content of 4 and 6%;
protein- 1 and 2.5% fat; With vitamin C, containing 3.2 and 2.5% fat and not fatty: not greasy .
sterilized milk produced with a fat content of 3.2 and 2.5%; 1.5 and 2.5%.
The chemical composition of milk
squirrels(casein, albumin, globulin);
minerals(calcium, phosphorus, potassium, magnesium and others);
vitamins: A (for growth and vision), D, E, B1
(thiamine - for the absorption of sugar) and others;
milk enzymes(lipase and others), contributing to better digestion and metabolism;
milk sugar(lactose), necessary for the functioning of the heart, liver, kidneys. Gives milk a sweetish taste;
milk gases(oxygen, hydrogen, carbon dioxide) evaporate during boiling, while foam forms on the surface of the milk.
minerals 0.7%
water
milk sugar 4.7-5.2%
proteins 2.8-4.3%
vitamins A, D, E
Meaning of milk:
Protein - 16.6%
Fats - 12.9%
Calcium - 63.5%
Phosphorus - 28.5%
Iron - 3.3%
Vitamin A - 10.7%
Vitamin B - 9.8%
Vitamin B 2 - 31.6%
Vitamin PP - 2.4%
Vitamin C - 4.3%
- How old is milk? - Man discovered milk 7 - 8 thousand years ago. This is evidenced by the excavations of archaeologists, legends, legends and fairy tales.
- Ancient scientists wrote about milk - Herodotus, Aristotle, Hippocrates
- People eat the milk of goats, sheep, buffaloes, camels, mares, donkeys, and deer.
- Goat milk is considered the most nutritious and close to mother's breast milk.
- One liter of milk provides the daily requirement for proteins, fats and carbohydrates.
- Calcium in milk is found together with vitamin D and, due to this, is quickly absorbed.
- Milk is very high in calories, 100 grams - 60 kcal
milk quality requirements
Milk should be in the form of a homogeneous liquid, without sediment. The color is white with a slightly yellowish tint, melted with a creamy tint, non-greasy with a slightly bluish tint.
It is not allowed to accept milk with bitter, fodder, rancid and other foreign tastes and odors, as well as contaminated.
- Milk occupies an important place in the human diet.
- Milk is a valuable food product that has a beneficial effect on the development of the body.
- Ancient doctors prescribed milk in the treatment of pulmonary tuberculosis, stomach diseases.
- In ancient Egypt, Rome, milk was used in the treatment of anemia.
- The main rule is to treat this product like food.
- It does not go well with meat, eggs, nuts.
- It goes well with sweet fruits, berries, boiled potatoes and various cereals.
- Be healthy and strong -
DRINK MILK!
Solve the crossword: 1. A fermented-milk dietary product, is a thick fermented milk. 2. Sour-milk health-improving low-alcohol drink, useful in the treatment of tuberculosis, anemia and other diseases. 3. Heat treatment of milk at a temperature of more than 100 C, followed by its holding at this temperature 4. Heating milk to a temperature of 65 C, followed by keeping it at this temperature for half an hour. 5. Bacterial composition that causes fermentation. 6. Traditionally, this average of milk produced is 3.5%. 7. Fermented milk product obtained from baked cow's milk.
Answers to the crossword
