Energy value of milk and dairy products. Physiological value of dairy products Nutritional and energy value of fermented milk products

6 Nutritional and biological value of fermented milk products

Fermented milk products include various products made from natural heat-treated milk without the addition of non-dairy components using special starter cultures and the use of specific technologies: acidophilus - a product made by fermenting milk with pure cultures of lactic acidophilus, lactococci and a starter prepared on kefir fungi in equal proportions;

ayran is a national product of mixed lactic acid and alcohol fermentation, produced by fermenting milk with pure cultures of thermophilic lactic acid streptococci, lactic acid Bulgarian bacillus and yeast;

Varenets is a national product produced by fermenting sterilized or heat-treated milk at a temperature of (97 ± 2) ° C for 40...80 minutes with pure cultures of thermophilic lactic acid streptococci;

kefir is a national product of mixed lactic acid and alcohol fermentation, produced by fermenting milk with a starter prepared with kefir grains without the addition of pure cultures of lactic acid bacteria and yeast;

kumis is a national product of mixed lactic acid and alcohol fermentation, produced by fermenting mare's milk with pure cultures of Bulgarian and acidophilic lactic acid rods and yeast;

curdled milk is a national product made by fermenting milk with pure cultures of lactococci and/or thermophilic lactic acid streptococci;

Mechnikovskaya curdled milk is a national product made by fermenting milk with pure cultures of thermophilic lactic acid streptococci and Bulgarian bacillus;

Ryazhenka is a national product made from a mixture of baked milk and cream by fermentation with pure cultures of thermophilic lactic acid streptococci;

sour cream is a product made by fermenting cream with pure cultures of lactococci or a mixture of pure cultures of lactococci and thermophilic lactic acid streptococci in the ratio (0.8... 1.2): 1;

yogurt is a product with a high content of nonfat milk solids, produced by fermenting with a protosymbiotic mixture of pure cultures of thermophilic lactic acid streptococci and Bulgarian bacillus. Yoghurts may contain nutritional supplements, fruits, vegetables and their processed products.

Most fermented milk products belong to the so-called probiotic dairy products, made with the addition of live cultures of probiotic microorganisms and prebiotics. The content of probiotic microorganisms in the finished fermented milk product at the end of the shelf life should be at least 107 CFU per 1 g of product, and yeast (if used) at least 104 (for kumiss - 103) CFU per 1 g of product.

Every day, the diet of an adult healthy person with an energy consumption of 2800 kcal of milk and liquid dairy products (in any assortment) should include at least 500 g.

Protein-fat dairy products, which include cottage cheese and cheeses, contain 14...30% protein, up to 32% fat and 120...1,000 mg% calcium. Cheeses also contain a high sodium content - up to 1,000 mg%.

It is important to remember that the absorption of calcium from fatty dairy products decreases in direct proportion to their fat content, which is due to the saponification of this mineral and, therefore, limiting its bioavailability.

Cottage cheese. This is a fermented milk product produced by fermenting milk with pure cultures of lactococci or a mixture of pure cultures of lactococci and thermophilic lactic acid streptococci in the ratio (1.5...2.5): 1 through the use of acid, acid-rennet or thermoacid coagulation methods proteins followed by removal of whey by self-pressing or pressing. Cottage cheese contains at least 106 CFU of lactic acid bacteria per 1 g of product, and the mass fraction of protein must be at least 14% (without the addition of non-dairy components). Curd masses and soft curd products are prepared from raw material cottage cheese.

Curd mass is a paste that retains its shape without packaging, made from cottage cheese with the addition of butter or cream (with a mass fraction of butter or cream of at least 5%). It is allowed to add fruits, candied fruits, dried fruits, nuts, and herbs to the curd mass, which not only improves (makes it more diverse) the organoleptic properties, but also increases the nutritional value of the finished product.

Soft curd products are made from cottage cheese and other dairy components and vegetable raw materials and can vary in fat content from 0 to 15%. At the same time, the content of mono- and disaccharides in curd masses and soft curd products may increase, both due to fruit and berry additives and as a result of the direct introduction of sugar into the recipe.

Cheeses. According to the method of production, they are divided into rennet and lactic acid. Rennet cheeses are made by treating milk with rennet (chymosin), isolated from the stomach of lambs or calves or obtained by genetic engineering. As a result of the influence of chymosin, a solid clot is formed, which subsequently ripens, depending on the type of cheese, from several days (brynza, suluguni) to several months ( hard cheeses). In the process of cheese fermentation, the main place is occupied by the hydrolytic and lactic acid breakdown of proteins and the conversion of lactose into lactic acid.

For lactic acid cheeses, the main process of their ripening is the fermentation of milk with special bacterial cultures, followed by ripening and compaction.

Depending on their appearance, cheeses are divided into hard (Dutch, Swiss, Russian, etc.), soft (Roquefort, Dorogobuzhsky), brine (brynza, suluguni) and processed. Processed cheeses include a large group of packaged (small-piece) products made from cheese with the addition of butter, milk powder and various flavoring additives.

Cottage cheese and cheeses have high rates nutritional value(according to the content of essential nutrients, biological value, digestibility, assimilation). At the same time, the high content of animal fat in products of this group is a limitation for their expanded use in nutrition.

List of used literature

1. Tverdokhleb G.V., Dilanyan Z.Kh., Chekulaeva L.V., Schiller G.G. Technology of milk and dairy products. – M.: Agropromizdat, 1991. – 463 p.

2. Nutritional and biological value of dairy products for children and medical nutrition: Sat. scientific tr. / Ed. P.F. Krasheninina: M.; Agropromizdat, 1985, - 96 p.

3. Gorbatova V.I. Biochemistry of milk and dairy products.-M.: Light and food industry, 1984.

4. Shepelev A.F., Pechenezhskaya I.A. Commodity research and examination of food products..-M: ICC MarT, 2004.-992p.

5. Goncharova V.I., Goloshchanova E.Ya. Food merchandising. - M.: Economics, 1990.

6. Gorfunkep I.I., Kononov V.S. etc. Commodity research of meat, fish, dairy and fatty goods: Tutorial for universities. - M.: Economics, 1985.

7. Lazarev E.I. Merchandising of food products. - M.: Economics, 1982.

The nutritional value of milk and products prepared on its basis determines its importance in childhood and dietary nutrition. By including such food in your diet, you will saturate your body with calcium and other valuable substances. Milk makes a person healthier and more beautiful.

What is the nutritional value?

If you are interested in certain characteristics of products, you should know for sure what they mean. So, nutritional value is full list properties that satisfy the physiological needs of the body. Most often, this concept refers to the content of proteins, fats and carbohydrates in every 100 grams of product.

It is also worth noting the importance of such an indicator as biological value. It characterizes compliance with amino acid requirements human body. Speaking about energy value, it is worth noting that this is the number of calories that are released during the processing of the product by the body.

Milk: chemical composition and nutritional value

Milk is the first human food, which provides the body with everything it needs from birth. Thanks to the rich chemical composition manages to maintain the active functioning of the body. So, milk contains the following substances:

• proteins;
• fats;
• milk sugar;
• mineral salts;
• water.

It is worth noting that this is a basic set of components that cannot fully characterize milk. The chemical composition and nutritional value can vary greatly depending on the origin of the product and how it is processed.

If we take a closer look at the proteins contained in milk, they are represented by albumin, globulin and casein. The latter is involved in the formation of glycopolymacropeptide, which increases the digestibility of other components. All proteins are easy to absorb and contain all the amino acids necessary for the body.

Fats in milk are contained in the form of tiny particles. They form everyone's favorite cream. Milk fat is 96% absorbed by the body, which is due to its high dispersion. Its content in the product depends on the season (in summer this indicator decreases), as well as the quality of care for the animal.

Considering such an indicator as food, energy value milk, one cannot fail to mention the carbohydrate component. It is represented by lactose. Precisely the presence of this component due to the possibility of preparing fermented milk products.

The nutritional value of milk is determined by the increased content of vitamins. The main ones are A and B. Present in small quantities ascorbic acid, niacin, riboflavin and thiamine. The highest concentration of vitamins in milk is observed in the summer. This indicator may also be affected by the processing method and storage conditions.

More about vitamins

As already mentioned, the nutritional value of milk and dairy products is largely due to the high content of vitamins in them. So, if we take a closer look at the chemical composition, we can note the presence of the following useful components in it:

Different types of milk

The nutritional value of milk is largely determined by its origin. Thus, deer is considered the most nutritious. The concentration of proteins and fats reaches 11% and 20%, respectively. As for the vitamin component, it is three times more saturated than in the case of cow's milk.

The nutritional value of milk is largely determined by the nature of the proteins it contains. Thus, most farm animals (including cows and goats) produce casein milk. And, for example, mare and donkey are albuminous. Since its composition is most similar to mother's milk, such milk is an ideal substitute for feeding infants. Albumin particles are several times smaller than casein, and therefore we can talk about its good digestibility.

Whole milk

Despite the fact that milk is one of the most common products that is familiar from childhood, not everyone thinks that there are several types that are characterized by certain indicators. So, first you should pay attention to whole milk. The nutritional value, in this case, will be the highest, because the product has not been subjected to any processing. An exception may be the straining process, which is carried out immediately after milking.

Whole milk contains the largest amount of vitamins and microelements. There is also a high concentration of calcium, which is almost completely absorbed by the body. This product is credited with strengthening the immune system, normalizing the functioning of the nervous system, eliminating heartburn, and accelerating metabolism.

However, there are a number of skepticisms regarding whole milk. Given its high fat content, it is not suitable for feeding children. And even in adulthood, not everyone tolerates this product well. Thus, according to the latest data, a sixth of the world's population suffers from lactose intolerance. Whole milk is an allergen and can also cause dangerous infections.

Skimmed milk

The desire to be slim makes people buy products labeled “0% fat.” This trend has also affected milk. The amount of fat in it does not exceed 0.1%. In fact, this is the so-called skim milk, which is obtained by separating cream from milk. It may be of interest to consumers that most of this milk is not sent to store shelves, but back to farms to feed animals.

You should not place high hopes on a product such as skim milk. Its nutritional value is negligible. Carbohydrates and proteins, respectively, 5% and 3%. Calorie content is characterized by 35 kcal. Moreover, such milk is characterized by a rich vitamin and mineral composition. However, doctors do not recommend using it on an ongoing basis.

It is worth paying attention to the manufacturing process. The nutritional value of dry, skim milk is significantly reduced during processing. When the fat component is removed, vitamins A and D are almost completely removed from the product. Thus, the proteins and calcium that remain in the milk are not absorbed by the body. With frequent consumption of skim and powdered milk, the body's own resources are depleted.

Powdered milk: nutritional value

In a big city it is not always possible to find a natural product. In addition, people strive to give known substances a more convenient form, for example, a powder. A clear example Powdered milk can serve. The nutritional value of this product is the same as the original. But for this you need to prepare the so-called reconstituted milk. To do this, the powder is diluted in water (1:7). At the same time, it is quite possible to make homemade kefir, cottage cheese and other healthy products from such milk.

The nutritional and biological value of milk is preserved thanks to a special manufacturing technology. Drying is quick and the temperature does not exceed 40 degrees. So everything useful material are saved. And thanks to the low moisture content (no more than 6%), long-term storage of the product is ensured.

Nutritional value of condensed milk

It is worth admitting that few people are interested in such a question as nutritional value. For most people, this is a favorite delicacy. Nevertheless, condensed milk is not only tasty, but also very useful product. To begin with, it is worth noting the high protein content in this product. Its concentration can reach 35%.

Essentially, condensed milk is evaporated cow's milk. The nutritional value of the final product is slightly lower, but overall it is no less healthy. Condensed milk is completely absorbed by the body, saturating it with calcium and phosphorus. Thus, by regularly consuming this product, you can strengthen the health of your bones, eyes and enhance mental activity.

However, condensed milk should not be overused. The fact is that it contains a significant amount of sugar, which results in a high calorie content (328 kcal) and a significant carbohydrate component (55.5 g). A large amount of the product contributes to the development of obesity, diabetes and caries.

Dairy products

The composition and nutritional value of milk make this product one of the most popular. Nevertheless, few people like it in its pure form. Most people prefer fermented milk products. They not only preserve the benefits of milk, but also have a beneficial effect on the functioning of the digestive system. So, you should especially pay attention to the following products:

• Kefir is prepared from pasteurized milk. A special starter is added to it, after which the fermentation process begins. The nutritional value of this product depends entirely on the quality of the milk. If a whole product is used, then the protein component accounts for almost 3%, the concentration of fats is 3%, and carbohydrates are 4%.
• prepared from a pasteurized product using bacterial cultures. It will contain approximately equal amounts of fat and carbohydrates (about 3%) and 10% carbohydrates. Given the low acidity of the product, it is actively used in artificial feeding of children.
• "Belact" is also a fermented milk product produced using bacteria. It is characterized by a high content of enzymes. Another feature of the product is the presence of substances that resemble antibiotics in their properties.
• "Narine" is a fermented milk product that came to us from Armenia. There it is actively used for feeding infants. Thanks to the special bacteria contained in the sourdough, the acidity level is quite low. And when it enters the body, “Narine” activates the production of a substance that suppresses pathogenic microbes. Proteins and fats in the product account for 3% and 4%, respectively, and carbohydrates - just over 6%.
• Kumis is traditionally made from mare's milk. Nevertheless, there are recipes adapted for cow's milk. A starter culture that contains bacteria and yeast is added to the milk. The nutritional value largely depends on the quality of the base and the degree of ripeness. It can contain up to 3% proteins, up to 1% fats and 6% carbohydrates. The product is good for digestion and also has a general strengthening effect.
• Yogurt is not just a popular fermented milk product, but also a favorite delicacy. In ancient times, it was prepared exclusively from To obtain yogurt, you need to add the so-called Bulgarian stick to the base. On average, the calorie content of the finished product is 57 kcal. It contains 4%, 2% and 6% of proteins, fats and carbohydrates, respectively. These indicators may vary depending on the type of milk and processing method. It is worth noting that only pure yogurt, which does not contain dyes or flavoring additives, has exceptional benefits.

Other Popular Products

Since ancient times, people have been interested in such a question as the nutritional value of milk. A great variety of dairy products are prepared on its basis. However, there are a number of popular ones that are almost always present on the table, namely:

• Cottage cheese is one of the most valuable food products, which is characterized by a high protein content (about 14%). Its preparation is based on the processes Cottage cheese is characterized by high acidity. But this indicator decreases with increasing fat content of the product.
• The cheese making process is based on the precipitation of casein. Depending on how the milk is processed, the product can be hard, soft, brine or processed. The protein component can reach 30% (as well as fat).
• Sour cream is a product made from pasteurized cream. It is quite fatty (this figure can reach 40%).

Milk quality

The high nutritional value of milk proteins determines the popularity of this product. Nevertheless, only what is of high quality is useful for the body. The characteristics of milk largely depend on how the processing was carried out.

The milk that arrives at the plant is first checked for organoleptic indicators. If it turns out to meet the standards, it is carefully filtered to remove foreign impurities. Next, the fat content is normalized by adding skim milk or cream.

The most important stages are pasteurization and sterilization. These processes are necessary to destroy pathogens, as well as a number of enzymes. Thus, it is possible to obtain a safe product that is characterized by long-term storage.

Pasteurization is carried out by prolonged heating. As a result, the milk changes its natural taste. It is also worth noting the decrease in calcium concentration in the product.

Is milk dangerous for humans?

The nutritional and biological value of milk makes this product one of the most useful. However, it is worth mentioning the danger it poses. Milk can serve as a source of dangerous infectious diseases. In this case, viruses can enter the product from an animal and during processing.

Viruses can be contained not only in milk, but also in products prepared from it. At the same time, the incubation period of bacteria increases. So, most dangerous diseases transmitted through milk are the following:

• Foot and mouth disease is a viral disease that affects the mucous membrane and respiratory tract. It appears in the form of blisters and ulcers. The virus of this disease is resistant to heat. To get rid of it, you need to boil the milk for at least 5 minutes.
• Brucellosis is a disease that affects almost all body systems. Its danger is that initial stage it is practically asymptomatic. Milk from animals infected with brucellosis is subjected to prolonged boiling followed by pasteurization.
• Tuberculosis primarily affects the respiratory system. If such an infection is detected in an animal, then milk is strictly prohibited from being consumed.
• Other dangerous infections are anthrax, rabies, hepatitis, plague and others. Animals with such diseases are subject to destruction with the obligatory presence of a sanitary doctor.

Conclusion

From the very first days of a person’s life, it is milk that supplies the body with all the necessary nutrients and vitamins. Thus, the benefits of this product are undeniable. To maintain bones, digestive, nervous and other systems of the body in optimal condition, milk simply must be present in the diet. It is important to choose a quality product, and treat whole or low-fat products with caution.

At the moment, there is a wide range of dairy products on the market, which are also characterized by high nutritional value. Among them you can often find many copies marked “Farm” or “Rustic”. Contrary to fashion trends, such products should be treated with special caution, because milk that has not been subjected to heat treatment and pasteurization may contain viruses that are dangerous to humans.

Fermented milk products are highly valuable food products with dietary and medicinal properties.

Fermented milk products have a pleasant, refreshing taste and contain lactic acid, carbon dioxide, and alcohol. These substances stimulate appetite, enhance the secretory and motor activity of the stomach and* intestines. The digestibility of fermented milk products is higher than that of milk. This can be explained by the fact that under the influence of gastric juice, fermented milk products form small flakes that are more accessible to the action of enzymes. There is evidence that the presence of lactic acid in fermented milk products increases the absorption of calcium and phosphorus.

Fermented milk products have a higher content of vitamins. Lactic acid bacteria contained in such products easily take root in the intestines and are antagonists of its putrefactive microflora. Fermented milk products have antibiotic properties; the antibiotics nisin, lactolin, and others have been isolated from them.

Fermented milk drinks are perishable products, so there is a deadline for their sale.

The industrial production of fermented milk products is based on the widespread use of pure cultures of lactic acid bacteria in modern installations that ensure high quality products.

According to the nature of biochemical processes, fermented milk products are divided into lactic acid fermentation drinks and mixed (lactic acid and alcohol) fermentation drinks.

Products of lactic acid fermentation include

All types of curdled milk,

acidophilus milk,

Acidophilus paste.

Curdled milk are produced from cow's milk by fermenting it with starter cultures of pure cultures of lactic acid bacteria. Several types of yogurt are made.

Common curdled milk is prepared from pasteurized milk using pure cultures of lactic acid streptococci.

Mechnikov yogurt is obtained by using a starter made from lactic acid streptococcus and Bulgarian bacillus.

Acidophilus curdled milk is prepared by fermenting from lactic acid streptococcus and acidophilus bacillus.

Southern curdled milk is obtained by fermenting pasteurized milk with a starter made from pure cultures of lactic acid streptococcus, lactic acid bacillus, with or without the addition of yeast. In different republics it goes by different names: matsoni (Georgia), yogurt (North Caucasus).

Varenets is prepared from milk (baked) sterilized or kept at 95°C for 2-3 hours and a starter from a pure culture of lactic acid streptococci with or without the addition of lactic acid bacillus.

Curdled milk should have a low-fat sour milk taste, a homogeneous curd without gas bubbles. Whey separation can be no more than 3%. The fat content in yogurt should be 3.2%, in fermented baked milk 6 and 8%. The acidity of these drinks should not exceed 110°T, and for southern yogurt - 140°T. The titer of E. coli should not be lower than 0.3.

Acidophilus products(acidophilus milk, acidophilus, acidophilus-yeast milk,

acidophilus paste) are prepared using starter cultures from pure cultures of acidophilus bacillus. In the production of acidophilus, lactic streptococcus and kefir starters are additionally used, and in the production of acidophilus-yeast milk, specially selected races of yeast are used. These products have the consistency of liquid sour cream, their acidity should be 75-130° T. The titer of E. coli is not lower than 0.3.

Acidophilus paste is obtained from milk fermented with acidophilus bacillus by self-pressing the curd in calico bags for 14-16 hours at 6-8° C. A low-fat paste is produced or with a fat content of 4-8%. The paste contains 12, 20 and 24% sucrose, 80, 70, 60% moisture. Its acidity is about 200° T.

Acidophilus paste is effective for constipation and flatulence. Possessing an antibiotic effect, it helps reduce putrefactive processes in the intestines and is used in the treatment of Achilles gastritis, ulcerative colitis, and rectosigmoiditis.

Acidophilus-yeast milk has active antibiotic properties; it is indicated in the treatment of tuberculosis, intestinal diseases, and furunculosis.

Mixed fermentation drinks include

Kurunga, chal.

In these products, as a result of lactic acid and alcohol fermentation, lactic acid is formed, ethanol and carbon dioxide.

Kefir is prepared from pasteurized cow's milk by fermenting it with a starter prepared with kefir grains or specially selected pure cultures, followed by maturation of the fermented curd. Fermented milk is kept in a refrigerator at 6-8° C, which is necessary for the development of alcoholic fermentation, which gives the product a sharp, refreshing taste.

Kefir can be full-fat from whole milk or low-fat if made from skim milk. The fat content of full-fat kefir is at least 3.2%. According to the ripening period, kefir can be weak (one-day ripening), medium (two-day) and strong (three-day).

Acidity accordingly ranges from 90 to 120° T, alcohol content - from 0.2 to 0.6%. Serum discharge should be no more than 2%. The titer of E. coli is not lower than 0.3.

Kefir has a beneficial effect on digestion, intestinal motor function, and reduces the intensity of putrefactive processes in the intestines.

Kumis is prepared from mare's or cow's milk by fermenting it with cultures of lactic acid bacteria and milk yeast. It is fermented in tanks or wooden barrels, then the drink is poured into bottles, which are placed in a refrigerator for maturation at a temperature of 6 ° C.

When making kumis from cow's milk, 20% water and 5% beet sugar are added to skim milk. This makes it possible to obtain a drink whose organoleptic properties and structure are close to kumis made from mare’s milk.

Kumis should have a sour-alcohol taste, be carbonated, and resemble thick sour cream in consistency. Depending on the ripening period, it can be weak (one-day ripening), medium (two-day) and strong (three-day). The acidity of kumiss accordingly ranges from 60-80 to 120° T, the alcohol content is from 1 to 2.5%. The titer of E. coli should not be lower than 0.3. Kumis has a general strengthening effect and is used in the treatment of tuberculosis.

Kurunga is a carbonated lactic acid drink made from cow's milk; widespread in East Asia.

Chal is made from camel milk. It is consumed by the population of Central Asia.

Sour cream is a fermented milk product that is obtained by fermenting cream with a starter prepared with pure cultures of lactic acid streptococci. It should be produced only from pasteurized cream, heated to 85° C. Cooling and ripening of sour cream is carried out in a refrigerator at a temperature of 5-6° C for 1-2 days.

Depending on the production method and fat content, sour cream can have different fat content: 30%, 40% (amateur), 10% (dietary). The acidity of premium 30% fat sour cream should be 65-90° T and 65-100° T for 1st grade sour cream.

Cottage cheese. .The process of producing cottage cheese consists of fermenting milk with lactic acid bacteria,

218 removal of excess moisture from the curd to obtain a concentrated protein product (protein content 15-16%). The industry has adopted two methods for producing cottage cheese: acid-rennet and acid.

Depending on the source raw material, there are fat cottage cheese (fat 18%, moisture 65%, acidity 200-225°T), semi-fat (fat 9%, moisture 73%, acidity 210-240°T), low-fat (humidity 80%, acidity 220-270° T).

Cottage cheese has high biological value. It contains protein and calcium in larger quantities than milk. Cottage cheese contains balanced amino acids, which makes it a valuable source of animal protein. 200-300 g of cottage cheese satisfy the daily need for essential amino acids and calcium. Particularly important is the methionine in cottage cheese, which is easily used in the body for the synthesis of choline.

Cottage cheese helps remove cholesterol from the body, and therefore can have a therapeutic effect in atherosclerosis. There is information that cottage cheese also has a diuretic effect, therefore it is indicated for impaired renal excretory function.

Cheeses are made from milk by precipitation and subsequent processing of casein. The cheese production process consists of the following operations: preparing milk for curdling (normalization, pasteurization, introducing bacterial starters), curdling milk, cutting and dehydrating the cheese mass by heating; molding, pressing, salting, ripening cheese.

Based on the method of milk coagulation, a distinction is made between fermented milk and rennet cheeses. In the first case, milk coagulates under the influence of lactic acid formed by the lactic acid flora, in the second case - due to the introduced rennet. The industry mainly produces rennet cheeses. Depending on the characteristics of the technological process, cheeses are distinguished:

1) hard (Swiss, Soviet, Dutch, Kostroma, etc.);

2) soft (Dorogobuzhsky, Medynsky, Smolensky, etc.);

3) pickled cheese (brynza, Kobi, suluguni, etc.);

4) melted, which are made by melting the crushed cheese mass at a temperature of 75-80 ° C for 8-12 minutes in the presence of melting salts.

Cheeses are a rich source of biologically valuable protein (15-27 g per 100 g of product), milk fat (20-32 g), calcium (750-1000 mg), phosphorus (400-600 mg), as well as vitamin A ( 0.2 mg), thiamine (0.1 mg), riboflavin (0.5 mg).

To get cheese good quality The quality of the source milk and compliance with the required ripening periods are of great importance.

Cheeses should be stored in a dry, well-ventilated room with an air temperature of 8-10 ° C. When laying one circle of cheese on another, spacers made of plywood or waxed cardboard are required. Every 7-10 days, the circles are shifted, and the emerging mucus and mold are removed by wiping the cheese rind with a clean napkin moistened with a weak solution of table salt.

Violation of the physical and chemical processes of cheese production and recommended storage conditions leads to the formation of swelling, molding of the surface and subcrustal layer, and sometimes the appearance of an unusual color. All of the listed types of spoilage of cheeses allow them to be removed from sale and sent for industrial processing or technical disposal.

Ice cream is a widely distributed product. This is a highly valuable food product containing 3.5-4.5% protein, 2.8-17% milk fat, 12-30% sucrose, calcium and phosphorus salts, vitamins A and B.

Of the numerous types of ice cream, 95% are creamy and dairy types of ice cream and only 5% are non-dairy (fruit, etc.).

The raw materials for making ice cream are milk and dairy products, sugar, eggs and egg products, flavoring agents (cocoa, coffee, vanilla, etc.), and stabilizer substances with gelling properties.

Deep grinding and shaking methods are widely used in ice cream production.

The latter increase the surface of contact of the product with air and increase the risk of infection of the product.

According to the existing standard, the total number of microorganisms should not exceed 300,000 in 1 g of ice cream, and there should be no pathogenic and toxigenic bacteria.

Ice cream is a perishable product and must be stored at a temperature no higher than -10° C. Melted and re-frozen ice cream is especially dangerous. It should not be allowed to be implemented.

Topic 5. Sanitary and hygienic assessment of milk

and dairy products

Nutritional and biological value of milk and dairy products. The nutritional and biological value of milk lies in the optimal balance of its components, easy digestibility (95-98%) and high utilization of all plastic and energy substances necessary for the body. Milk contains all the nutrients the body needs, so milk and dairy products are indispensable in the diet of sick people, children and the elderly. It contains complete proteins, fats, vitamins, and mineral salts. In total, about 100 biologically important substances have been found in milk. The inclusion of milk and dairy products in the diet improves the balance of the amino acid composition of proteins throughout the diet and significantly increases the body's supply of calcium. The chemical composition of cow's milk is as follows: proteins 3.5%, fats 3.4% (not less than 3.2%), carbohydrates in the form of milk sugar (lactose) - 4.6%, mineral salts 0.75%, water 87, 8%. The chemical composition of milk varies depending on the breed of animals, time of year, nature of feed, age of animals, lactation period, milk processing technology.

Squirrels milk presented casein, albumin(lactoalbumin) and globulin(lactoglobulin). They are complete and contain all the amino acids necessary for the body. Milk proteins are easily accessible to digestive enzymes, and casein has a regulatory effect on increasing the digestibility of other nutrients. When milk sours, casein splits off calcium and curdles. Albumin is the most valuable protein in milk; when boiled, it coagulates, forming foam, and partially precipitates.

Cow, goat, sheep, mare, donkey, deer, camel, and buffalo milk are used in human nutrition. Buffalo and sheep milk have particularly high nutritional and energy properties. The most nutritious is reindeer milk, containing up to 20% fat, 10.5% protein, and 3 times more vitamins than cow’s milk. Human milk contains 1.25% protein, therefore, cow's and any other milk requires dilution when feeding infants. Based on the nature of the proteins, the milk of various animals can be divided into casein(casein 75% or more) and albumin(casein 50% or less). Casein milk includes the milk of most lactating farm animals, including cows and goats. Albumin milk includes mare's and donkey's milk. The peculiarities of albumin milk are its higher biological and nutritional value, due to a better balance of amino acids, high sugar content and the ability to form small, tender flakes when soured. Albumin milk has properties similar to human milk and is its best substitute. Albumin particles are 10 times smaller than casein, whose particles are larger and when curdled in the stomach infant Cow's milk protein forms large, dense, coarse flakes that are difficult to digest.

Main protein cow's milk is casein, which in milk contains 81.9% of the total amount of milk proteins. Lactoalbumin contained in milk in the amount of 12.1%, lactoglobulin 6%. Milk fat It is one of the most valuable fats in terms of nutritional and biological properties. It is in a state of emulsion and a high degree of dispersion. This fat has high taste properties. Milk fat contains phospholipids (0.03 g per 100 g of cow's milk) and cholesterol (0.01 g). Due to the low melting point (within 28-36˚С) and high dispersion, milk fat is absorbed by 94-96%. As a rule, the fat content of milk is higher in autumn, winter and spring than in summer. With good animal care, the amount of fat in cow's milk can reach 6-7%. Carbohydrates in milk are in the form of milk sugar - lactose. This is the only milk carbohydrate found nowhere else. Lactose is a disaccharide; upon hydrolysis, it breaks down into glucose and galactose. The entry of lactose into the intestines has a normalizing effect on the composition of beneficial intestinal flora. Milk intolerance, which occurs in many people, is caused by the lack of enzymes in the body that break down galactose.

Milk sugar is of great importance in the production of lactic acid products. Under the influence of lactic acid bacteria, it is converted into lactic acid; this causes casein to coagulate. This process is observed in the production of sour cream, yogurt, cottage cheese, and kefir.

Minerals. Milk contains a wide range of macro- and microelements. Calcium and phosphorus are of particular importance in the mineral composition of milk. It also contains potassium, sodium, iron, and sulfur. They are found in milk in an easily digestible form. Microelements include zinc, copper, iodine, fluorine, manganese, etc. The calcium content in milk is 1.2 g/kg.

Vitamins. Almost all known vitamins are present in milk in small quantities. The main vitamins of milk are vitamins A and D, and also contains some amounts of ascorbic acid, thiamine, riboflavin, and nicotinic acid. In the summer, when animals eat succulent green food, the content of vitamins in milk increases. The calorie content of milk is low and averages 66 kcal per 100 g of product. Milk contains a number of enzymes.

Milk causes weak secretion of the gastric glands and is therefore indicated for peptic ulcers and hyperacid gastritis. Due to the presence of lactose, when milk is consumed, microflora develops in the intestines, delaying putrefactive processes. Milk contains little salt, and therefore it is recommended for people suffering from nephritis and edema. Milk does not contain nucleic compounds, therefore, it is indicated for persons with impaired purine metabolism. For feverish patients, milk is both a light food and drink.

The overall balance of all substances that make up milk is characterized by an anti-sclerotic orientation, which has a normalizing effect on serum cholesterol levels.

TO fermented milk products include: sour cream, curdled milk, cottage cheese, acidophilus milk, kefir, kumiss and others. They are obtained by fermenting pre-pasteurized milk with starter cultures of fermented milk microbes. The medicinal properties of lactic acid products are explained by the fact that they are absorbed 2-3 times easier and faster than milk, which forms dense large clots in the stomach, suppression of the growth of putrefactive intestinal microflora, and the presence of antibiotics produced by the lactic fermentation rod that affect pathogenic microbes. I.I. Mechnikov attached great importance to fermented milk products in preventing premature aging, one of the reasons for which he saw in the “self-poisoning” of the body with products formed during the processes of putrefaction in the intestines.

Curdled milk is close to milk in its nutritional properties. Fresh one-day yogurt enhances intestinal motility and has a laxative effect. Two to three days old yogurt can have a strengthening effect. Under the influence of ordinary yogurt, the intestinal microflora changes, but the lactic acid microbes contained in yogurt do not find favorable conditions for survival in the intestine.

Acidophilus bacillus takes root well in the human intestine and is used to make acidophilic lactic acid products. It is more effective in the fight against putrefactive microflora. Acidophilus milk is used to prepare patients for surgery, to treat putrefactive colitis, dyspepsia in children, constipation and other diseases. If regular milk is absorbed by 32% after an hour, then lactic acid products by 91% during this time.

To make kefir, milk is fermented with kefir mushrooms. When making kumis, milk (mare or cow) is fermented with pure cultures of Bulgarian bacillus or milk yeast. Depending on the ripening period, kefir and kumis are divided into weak (one-day), medium (two-day) and strong (three-day). The alcohol content in weak kefir is 0.2%, on average - 0.4%, in strong kefir - 0.6%. Weak kefir has a laxative effect and is used to eliminate and prevent constipation. Kumis is a well-carbonated drink due to the presence of carbon dioxide. The alcohol content in kumys is from 1 to 2.5%. It has a strengthening effect, improves digestion, metabolism and is widely used for medicinal purposes for chronic bronchitis, pulmonary tuberculosis and anacid gastritis.

Cottage cheese is a kind of concentrate of protein and calcium, and therefore has high biological value. It helps prevent fatty liver. It has anti-sclerotic properties, increases diuresis and is widely used in the nutrition of children and the elderly.

Milk provides a good environment for the development of microorganisms. The main diseases transmitted to humans through milk are tuberculosis, brucellosis, foot-and-mouth disease and coccal infections. Intestinal infections (dysentery), polio, which can be introduced into milk at all stages of its receipt, transportation, processing and distribution, can be transmitted through milk. With milk, infectious agents can be transferred to butter, cottage cheese, yogurt and other dairy products. Typhoid fever pathogens survive in yogurt for up to 5 days, in cottage cheese for up to 26 days, in butter for up to 21 days. The polio pathogen remains viable in dairy products for up to 3 months. The possibility of transmission of diphtheria and scarlet fever through milk has been proven. Infection of milk is usually associated with bacteria carriers working in dairies and other dairy facilities.

Particularly dangerous infections. Milk from animals suffering from anthrax, rabies, infectious jaundice, cattle plague and other diseases is subject to destruction on site in the presence of representatives of veterinary and sanitary supervision.

Tuberculosis. The greatest danger to humans is milk from animals with severe clinical manifestations of the disease, especially with udder tuberculosis. The milk of such animals is not allowed to be used for food. Animals with a positive reaction to tuberculosis are allocated to special herds, and milk on farms is necessarily disinfected by heating to 85˚C for 30 minutes.

Brucellosis. Brucellosis affects cows, sheep and goats. Milk from animals with brucellosis is subject to mandatory boiling at the point of receipt for 5 minutes, followed by repeated pasteurization at dairies.

foot and mouth disease– the disease is caused by a filter virus that is not resistant to heat. Heating milk to 80˚C for 30 minutes or boiling it for 5 minutes destroys the virus. Milk is allowed for sale within the farm only after heat treatment.

Topic 3. Sanitary and hygienic assessment of meat

and meat products

Sanitary and hygienic examination of food products carried out by a sanitary doctor on a scheduled basis and outside the plan in the presence of special epidemiological indications. The purpose of sanitary examination is to establish the quality of food products and identify properties that may adversely affect public health. The quality of food products produced by food enterprises is regulated by the standards and regulations established in the country.

During storage, transportation and sale, food products can change their original properties: taste, appearance, smell; Products may contain harmful impurities or microorganisms that make them hazardous to health. All products, depending on their quality, are usually divided into the following categories:

Benign (standard)– products that meet all standard requirements. There is no danger in eating them. Such products are allowed to be used for food without restrictions.

Conditionally eligible– products with certain defects, which in their natural form pose a danger to human health and require mandatory (usually heat) treatment to neutralize them. For example, fresh fish, in the muscle tissue of which tapeworm larvae were found; meat of animals suffering from brucellosis, leukemia, tuberculosis, foot-and-mouth disease, etc.

Products with reduced nutritional value (non-standard)– these are products that have defects that reduce their nutritional value, but do not prevent their consumption under normal conditions, that is, they do not pose a danger to human health. These products were prepared in violation of the technological processing regime, storage conditions and periods, or for other reasons. For example, low-fat milk, high-moisture bread.

Falsified products are products that have been artificially given some properties and characteristics in order to hide shortcomings (or for the purpose of profit). For example, baking soda can be added to milk to help cover up the acidity. Neutralizing lactic acid, soda does not delay the development of putrefactive microorganisms and promotes the destruction of vitamin C. Such milk is not suitable for consumption.

Surrogates– products similar to natural ones in organoleptic characteristics (smell, taste, color, appearance), but prepared artificially with the appropriate indication on the label. These are coffee surrogates made from cereals; fruit essences instead of natural juices; soy meat, mayonnaise, black caviar.

Poor quality products– these are products that are unsuitable for food, both in natural and processed forms, because they are dangerous to human health or unsuitable for consumption due to unsatisfactory organoleptic properties. Violation of the quality of food products may be due to their decomposition components, in particular protein under the influence of putrefactive microflora, fat under the influence of physical and chemical factors. Products can become of poor quality due to infection with helminth larvae, as well as contamination with pesticides and other toxic substances above the maximum permissible concentration. Examples of low-quality products are rancid fats, moldy bread, rotting meat, and flour with a high content of ergot.

Nutritional and biological value of meat and meat products. The meat of warm-blooded animals is the most important food product, which is a source of complete protein, fat, vitamins, mineral salts, as well as extractives (creatine, purine bases, lactic acid, glycogen, glucose, lactic acid, etc.). Animal meat, due to its chemical composition, provides the body with vital proteins and contains favorably balanced all essential amino acids. Compared to plant products, meat has higher digestibility, low “palatability”, and high satiety.

The chemical composition, organoleptic properties and nutritional value of meat vary significantly depending on the type, age and nutritional status of the animal, as well as the part of the carcass. The protein content in meat is 11-21%. The amount of fat varies depending on the fatness of the animal, for example in beef from 3 to 23%, in pork up to 37%. The meat of well-fed animals not only has greater energy value, but also contains more essential amino acids and biologically valuable fats. There are few carbohydrates (glycogen) in meat, less than 1%. Of the mineral substances, the main ones are macroelements such as phosphorus, magnesium, potassium, sodium, the content of which differs little in various types meat. Meat is also a source of some microelements - gland, copper, zinc, iodine, etc. Iron is 3 times better absorbed from meat than from plant products. Meat contains various vitamins: thiamine, riboflavin, pyridoxine, nicotinic and pantothenic acids, as well as choline. Innards (offal) - liver, kidneys, etc. contain less protein, but are very rich in vitamins A, group B and others.

Water-soluble nitrogenous extractive substances of meat give it a unique aroma and taste and stimulate the secretion of digestive juices and the activity of the nervous system. When cooking meat, 1/3 to 2/3 of the extractive substances goes into the broth, so boiled meat is preferable in chemically gentle diets. Boiled meat is widely used in dietary nutrition for gastritis, peptic ulcers, liver diseases and other diseases of the digestive system.

The digestibility of meat is high: fats are digested by 94%; lean pork and veal proteins 90%, beef – 75%, lamb – 70%.

The main feature of meat fats is their refractoriness. Meat fats are distinguished by a significant content of solid, saturated fatty acids, which have high temperature melting. With a decrease in fatness, significant changes occur in the composition of fat: the content of polyunsaturated fatty acids (PUFAs) decreases and the content of saturated, solid fatty acids sharply increases, and therefore the melting point of fats increases. Lean cattle fat has less biological value and is characterized by low digestibility. Saturated substances predominate in beef and lamb fatty acid, and the content of essential polyunsaturated fatty acids (linoleic, linolenic) is insignificant. Pork contains a lot of PUFAs. In terms of biological properties, pork fat is the best. There is 1.5 times less cholesterol in the muscle tissue of warm-blooded animals than in fat tissue.

Poultry meat contains more proteins: chicken – 18-20%, turkey – 24.7% and extractives; proteins and fats are absorbed better. Poultry meat lipids contain more PUFAs than beef and lamb. White meat is rich in phosphorus, sulfur and iron. Duck and geese meat is not used in dietary nutrition, since the fat content is 36 - 38%.

Meat is a perishable product. When it rots, amino acids decompose with the release of ammonia, hydrogen sulfide and other foul-smelling gases. When fats are oxidized, volatile fatty acids are released. This not only worsens the organoleptic properties of the product, but also reduces its nutritional value.

Meat can cause food poisoning, most often caused by salmonella. Infectious animal diseases (zoonoses) can be transmitted to humans through meat. Meat from animals suffering from anthrax and other especially dangerous infections is not allowed for food and must be destroyed. For less dangerous infections (brucellosis, tuberculosis, foot-and-mouth disease, leukemia, etc.), meat is used as conditionally suitable. Such meat can only be sold through catering establishments, where they most often thoroughly boil it for 2.5 - 3 hours in pieces weighing no more than 2 kg and up to 8 cm thick. Animal meat can also be a source of human infection with certain helminths (finnosis , trichinosis).

Protection of consumer health from these diseases is ensured by veterinary supervision. Livestock is slaughtered at meat processing plants and slaughterhouses under the supervision and control of the veterinary and sanitary service.

Infection of animal meat can be intravital or post-mortem. In exhausted and overworked animals, intravital bacteremia and penetration of salmonella and other microflora from the intestine into muscle tissue and internal organs. During the process of slaughtering animals and removing entrails, direct contamination of the carcass with intestinal contents is possible. To avoid this, the intestine should be removed only after applying double ligatures to both ends. To prevent abundant growth of microbes, meat should be stored at an air temperature of 0˚ to +4˚С, and frozen meat - at a temperature below 0˚С.

BREAD

Nutritional and biological value of bread. Cereals (wheat, rye, corn, oats, barley) are used to make flour, from which bread is baked, flat cakes, and used in the preparation of various dishes. The properties of flour depend on the quality of grinding and the % “yield” (the ratio of the mass of the resulting flour to the mass of the original grain): coarse flour (yield - 95-99%) contains bran, with finer grinding (yield 10-75%) Wheat flour The lower the % yield, the whiter and more tender it is. 74-85% of proteins are absorbed from coarse flour, and up to 92% from fine flour, but the flour contains less B vitamins and minerals. When baking bread and bakery products, yeast is used, as well as milk, eggs, flavoring and aromatic substances.

Belkov in rye bread 5.0-5.2%, in rye-wheat – 6.3%, in wheat bread and buns – from 6.7 to 8.7%; fat in rye, rye-wheat and wheat bread is 0.7-1.2%, in white buns - up to 1.9%; carbohydrates from 42.5% in rye to 52.7% in products made from premium wheat flour. The calorie content of black bread is 204-221 kcal, white bread is 229-266 kcal.

Dietary varieties of baked goods are produced: protein-wheat bread and crackers are recommended for diabetes, obesity, and diathesis; protein-bran bread - for the same diseases accompanied by constipation; salt-free (achloride) bread and crackers - for diseases of the kidneys, heart, hypertension, as well as for various inflammatory processes accompanied by edema. Wheat-bran (doctor's) bread is recommended for pregnant women and nursing mothers, as well as for constipation and nervous diseases; bread made from crushed wheat grain - for obesity and habitual constipation. For exacerbations of hyperacid gastritis, stomach and duodenal ulcers, crackers with low acidity are used. Milk and high-calorie buns are used for the same stomach diseases, as well as in the nutrition of pregnant and lactating women, in baby food, for rickets, tuberculosis, and bone fractures.

During storage, bread becomes stale as a result of changes in the colloidal structure of starch (synersis) and the release of water. Stabilizers or freezing prevent bread from becoming stale. Bread should be stored in well-ventilated areas at a temperature of 16-18ºС. They transport bread and bakery products in trays using specialized transport.

Freshly baked bread does not contain microorganisms, but with high humidity, low acidity and long-term storage, bacteria (spore-forming “potato stick” - Bac. Mesentericus, conditionally pathogenic vegetative anaerobe “miracle stick” - Bac. prodegiosus) and molds ( Aspergillus, Penicillium, Fusarium, Cephalosporium, Trichoderma, Stachibotris). The crumb of bread affected by the “potato stick” is translucent, viscous, sticky, brownish in color with an unpleasant odor of rotting potatoes or fruit (irritates the stomach, causing dyspeptic symptoms). When affected by the “miracle stick,” bright red mucous spots appear in the crumb. Molds can cause severe food poisoning (mycotoxicosis): ergotism, fusarium, aflatoxicosis.

Food poisoning (BY) - diseases caused by eating foods that are heavily contaminated with microorganisms or containing toxic substances of a microbial or chemical nature. Food poisoning is not transmitted from a sick person to a healthy person.

Food poisoning of microbial nature. The cause of PO of a microbial nature is microorganisms (bacteria and microscopic molds) and/or toxic products of their vital activity.

Bacterial food poisoning represented by toxic infections and bacterial toxicoses.

Foodborne illnesses are a group of acute bacterial intestinal infections caused by pathogenic and opportunistic bacteria that produce endotoxins. In the gastrointestinal tract of a sick person, pathogens remain alive for 7-15 days, causing symptoms characteristic of infectious diseases with pronounced toxic manifestations. Main signs of food poisoning: simultaneous illness of a group of people who ate the same food; territorial limitation of the disease; clear connection with food consumption; sudden onset (outbreak) of the disease with an incubation period of 6-24 hours, quick termination outbreaks after the withdrawal of an epidemically dangerous product. Prevention: 1. prevention of infection of food products and prepared foods; 2. ensuring storage conditions that exclude massive proliferation of microorganisms; 3. reliable heat treatment before consuming questionable (contaminated) food products.

Salmonellosis. The endogenous route of infection of poultry meat and eggs may be associated with intravital disease of primary salmonellosis (infectious abortion and paratyphoid enteritis of cattle, typhus of piglets, paratyphoid of calves and waterfowl) of animals intended for slaughter and secondary salmonellosis of weakened animals. The exogenous route is caused by violation of sanitary rules during cutting of carcasses, transportation, storage and culinary processing, as well as by bacteria carriage by a catering worker. Salmonella survival rate: 1) in the refrigerator at 7–10°C 6–13 days in sausage and sausage products, 45 days in pasteurized milk, 60–65 days in raw eggs, omelettes and raw pork; 2) in the freezer for up to 13 months. in frozen meat. Salmonella survives at high concentrations of salt and acids in foods. Salmonella die instantly when boiled, at 56 0 C - after 1-2 minutes. However, longer processing times are required to eliminate Salmonella in large cuts of meat and dense foods. Most cases of salmonellosis are associated with meat (70-80%), milk (10%), fish (3.5%). There are frequent cases of infection through the eggs of intravitally infected waterfowl (ducks, geese), as well as confectionery products prepared using chicken eggs with a contaminated surface without heat treatment. If the source of salmonella is a bacterial carrier, then any food product can cause salmonellosis.

Characteristic signs of salmonellosis: incubation period 12-24 hours; sudden acute onset; bacteremia with the release of salmonella exotoxin and the release of endotoxin into the blood after the death of salmonella; the patient's body temperature is 38-40 0 C; repeated vomiting; stool for 1-3 days is copious, liquid, with green mucus and streaks of blood (the appearance of blood in the stool of children is especially common, which is due to the involvement of the large intestine in the infectious process); dehydration of the body; signs of general toxicosis (pallor, weakness, loss of appetite, headache, muscle cramps and pain); the duration of the disease is 3-5 days, subsequent prolonged release of bacteria in the feces is possible. There are 2 fundamentally different clinical forms of salmonellosis: typhus-like (with all the signs of gastroenteritis) and influenza-like (along with dyspeptic disorders, catarrhal phenomena). The mortality rate is about 1%.

Milk is a unique product in terms of nutritional and biological value, digestibility and importance for the body. Indeed, milk and dairy products contain numerous and important nutrients necessary for the growth, development and maintenance of the most important vital functions of the human body.

Hippocrates first formulated the principles of treatment with milk. Avicenna counted milk the best food for older people. Milk was used to treat many diseases and was also used as an antidote.

A.P. Chekhov wrote that “for big bellies” he followed a diet in which the sufferer does not eat anything for two weeks, and satisfies the feeling of hunger with half a glass of milk. Excessive consumption of milk worsens appetite. This is useful for those who are planning to lose weight. The diet provided for the opportunity to consume 1.5 liters of fresh milk during the day in 10-15 doses, which is approximately 12 g of protein, 48 g of fat and 70 g of carbohydrates. The energy value of such a diet is 870 kcal.

However, before using such an ancient remedy for excess weight, you should consult a doctor. The fact is that in some diseases, for example, galactosia (a hereditary disease associated with the absence or insufficient synthesis of an enzyme that promotes the absorption of milk sugar - lactose, which is found under normal conditions in the epithelial cells of the colon mucosa), its use is undesirable. In the absence of this enzyme, the milk sugar lactose is not broken down into glucose and galactose. In this case, intestinal bacteria begin to use it. As a result, lactic, acetic and other organic acids, as well as gases, are formed. These byproducts irritate the intestinal mucosa and delay the absorption of water, which is the cause of diarrhea. It should be noted that digestive tract allergies do not have their own specific clinical symptoms. So, in the case of milk allergy or in the absence of the lactose enzyme in the small intestinal mucosa, the same disorders occur. The reasons for these violations are various. With allergies of the small intestine, spasm of the muscle layer occurs, increased peristalsis and swelling of the mucous membrane, which leads to diarrhea.

Both in cases of allergic reactions and in cases of low absorption of lactose, patients after drinking milk experience a feeling of heaviness, abdominal pain and flatulence.

Physiological experiments in the laboratory of I.P. Pavlov proved that milk and dairy products, containing numerous and important elements necessary for human growth and development, ensure the maintenance of the most important vital functions and have high biological value.

I.M. Gordeev, an employee of this laboratory, studied the effects of whole and skim milk, cream, sour cream, yogurt, butter and cottage cheese on the dog’s gastric glands. It turned out that it depends primarily on the content of fat and lactic acid in these products.

The presence of fat in food increases the time it spends in the stomach. For milk this time is approximately 4-5 hours, for cheese 6-7 hours.

Since dairy products are often consumed together with other foods, it is important to emphasize that mixed foods are digested in the stomach with less effort than the corresponding amount of pure nutrients in terms of calorie content. Bread with milk and bread with cheese produce less juice with less digestive power than the same 300 calories of bread with meat or eggs.

This property of milk, as well as the fact that the assimilation of milk proteins requires less digestive energy than the assimilation of bread proteins, gave I. P. Pavlov reason to consider milk “the easiest food... which is given for weak and sick stomachs and a lot of other severe general diseases, such as heart, kidney, etc.” After all, it is known that protein is the most important nutrient used to build body cells, enzymes, hormones, protective bodies and fluids. He actively participates in all life processes(metabolism), performing numerous and varied functions in the body.

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