2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Dairy products are the column of the food table, which is an integral component of a complete diet. Although veganism to some extent denies animal food, including milk, as an animal product, no one can deny that it is the biological fluid that develops life.
Dairy products include dairy drinks, soft, hard and fragrant cheeses, as well as yogurt. Some of them are obtained from whole milk, others from skimmed milk, which is subjected to lactic acid and alcoholic fermentation. The starting product for most dairy products are cow's milk, buffalo milk, goat's milk, sheep's milk and some others.
The count dairy products is a source of nutrients and nutrients that are important for health. Because of the dairy industry and dubious methods of raising animals, theories have emerged that rightly prove that the milk we drink is not the real and pure product that our ancestors used.
Lactic acid products are suitable for use by adults and children with certain conditions. For example, over a certain age, the consumption of fresh milk should be kept to a minimum due to the difficulty experienced by the body when processing milk.
Due to the fact that milk is a perishable product, over time people have found a way to "harness" it to various other products that are far more sustainable and durable. The use of different types of lactic acid bacteria is the key to the diversity of these foods.
They cause fermentation processes and produce various yogurt products. The end result of the vital activity of lactic acid microorganisms produces a variety of dairy products, which today are popular, loved and even known for their healing properties.
Types of dairy products
Fresh milk, as a starting product for the preparation of various dairy products, has a different composition depending on its origin, which is one of the reasons for the variety of flavors and aromas among dairy products.
First of all, we may need to mention Bulgarian yogurt, which is distributed around the world. The main bacterium in it is Lactobacillus Bulgaricus, which has countless proven prophylactic and curative properties. Cottage cheese is a product that you can easily get by crossing the yogurt. It is obtained through the use of lactic acid streptococci and resembles Italian ricotta.
In other countries, other lactic acid products are popular, such as plain yogurt, mazoni, various acidophilic milks, kefir, koumiss and others, which use a variety of lactic acid bacteria. Some of the less popular dairy products in our country are acidophilus, acidophilic milk, koumiss, the last of which was known thousands of years ago as a healing and cooling drink.
The colorful palette of dairy products is complemented by a wide variety of cheeses that are produced around the world and that fascinate with the uniqueness of its taste, which depends on the type of milk, technological process, climatic conditions and ultimately even on the food has swallowed.
France is a kind of Mecca of various and fragrant cheeses. In the country you can enjoy over 150 local cheeses, which are a real temptation for the palate. Various Italian, Dutch, Austrian, German, English and Belgian cheeses are also world popular. Cheddar, Roquefort, Gorgonzola, Gouda, Parmesan are among the most popular.
There are 2 main types of cheese in our country - white brined and yellow - yellow cheese, which are a trademark of the native milk processing. Native dairy specialties include cottage cheese, cream cheese and Danube cheese, known for its high fat content and soft texture.
Quality standard for dairy products
Due to the acute problem related to the quality of the dairy products produced in our country, in recent years strict measures and strict requirements have been introduced regarding the method of production of yogurt, yellow cheese and various types of cheese. Until recently, huge amounts of vegetable fats were used in the production of milk, cheese and yellow cheese, which is inherently unacceptable and these products should not be called dairy.
It is a common practice even so far for dairies to handle machines that can easily mix vegetable and animal fat, and the final product is questionable in terms of quality and can in no way be called a complete dairy product. Dairy processors and producers who want to sell such mixtures in the retail chain have a red light in the use of the name "dairy product". According to experts, these foods should only be called "plant product".
Composition of dairy products
As a rule, animal milk is a valuable source of high-quality protein and the most easily digestible calcium. The composition of milk contains phosphorus, certain amounts of many other minerals (excluding iron). Milk and dairy products contain the full range of vitamins, with the greatest importance and amount of vitamin B2. It is important to note that insufficient intake of milk and dairy products causes insufficient intake of calcium and vitamin B2 with food.
Quality, real whole milk supplies our body with significant amounts of fat. In each dairy product the fats are in different doses, as well as all other vitamins and minerals. Skimmed milk products are also available on the market. Semi-skimmed milk is 2-1% fat, and skim milk contains 0.1%. The percentage of fat in full-fat cottage cheese, for example, is about 16%, but skimmed cottage cheese contains only 0.6% fat.
Dairy products are also butter and cream, which are sources mainly of fat and vitamin A. Most cheeses are an important source of protein (16-30 g / 100 g) and calcium (200-1200 mg / 100 g). They contain 3-6 times more vitamin A than milk and 2 times more vitamin B2.
Doses of folic acid are also much higher than milk. In cheese, milk sugar is almost completely broken down. The most greasy are the yellow cheeses (30-60%), which is a red light, suggesting that their consumption should be quite measured. Bulgarian cow's brined cheese is considered far more dietary because it contains about 19 g of fat per 100 g.
The nutritional value of yogurt is higher than that of fresh, because the protein and milk sugar in it are better absorbed. In addition, lactic acid bacteria additionally form B vitamins in the human gut.
We need to clarify that the main protein in cow's milk and most animal milk is casein (about 80% of the total), which is bound to calcium.
The so-called "Crossing" of milk occurs under the influence of acids and enzymes, which leads to the breakdown of the casein-calcium complex. Casein "coagulates" or clots form. This process underlies the absorption of the main milk protein in the stomach and, of course, the changes in the structure of the milk in the production of dairy products. Special "rennet" enzymes are used for cheese, while lactic acid is the cause of lactic acid products.
In human milk, the main protein is albumin, which is absorbed in the digestive tract much better than casein. This is because it forms far fewer protein clots. Mare's and donkey's milk are albumin milks. There is no better food for the newborn than breast milk, because it also contains the so-called various immunoglobulins that transmit immunity from the mother to the newborn.
Storage of dairy products
Dairy products are relatively durable as long as the basic rules of storage are followed, which are different for each type of cheese, yellow cheese or milk. Pasteurization is the process that makes it possible to store milk longer and more fully. The harder the cheeses, the greater their durability. Soft cheeses are the least durable.
Some species dairy products are suitable for freezing. For example, the shelf life of milk in a chamber or freezer is 2-3 months. The cream is frozen in small plastic containers and it is possible to freeze it, both in neutral form and whipped.
Soft cheeses from dairy products are more suitable for freezing than hard ones. You must pre-wrap them in aluminum or polyethylene foil, even if they are individual small tiles of cheese or yellow cheese. They have a maximum shelf life of 6 to 8 months. You can also freeze butter, and for maximum durability it is also good to wrap it in plastic wrap. This way you can keep the oil for up to 6 months.
Culinary use of dairy products
Dairy products are really widely used in various cuisines around the world. Fresh and yogurt are used in many desserts and dishes, consumed alone, are used in many meat and vegetable dishes. Yellow cheese and cheese are also very common - in a number of dishes and appetizers. Everyone can consume dairy products according to their tastes and individual preferences.
Benefits of dairy products
Lactic acid, obtained by exposure to lactic acid bacteria, inhibits the development of harmful microorganisms not only in milk but also in human intestines. Dairy products are a source of a large number of live lactic acid bacteria that suppress, in some cases even stop the development of harmful microorganisms in the intestines that cause disease.
Calcium, c dairy products is a mineral that is vital for building bones and teeth. Insufficient intake of milk and dairy products may increase the risk of osteoporosis. Yogurt is invaluable for its health properties. It is a source of probiotics that contain live microorganisms.
These little friends of ours have many benefits for our health. Lactic acid bacteria have a pronounced antimicrobial activity, suppressing the growth of harmful microbes in food and intestines and thus reduce the incidence of intestinal disorders. That is why they are important for young children, in whom diarrhea often causes rapid dehydration with severe consequences.
Lactic acid bacteria are important for good digestion and have the ability to reduce constipation. They have a beneficial effect on the immune system, reduce the risk of atherosclerosis because it lowers blood cholesterol. It has even been shown that these bacteria are able to reduce carcinogenic (cancer-forming) elements and enzymes in the rectum, which suggests that they are an important tool in the prevention of cancer.
The bioactive peptides formed during the fermentation processes lower the blood pressure, stimulate the immunity and reduce the formation of blood clots. Calcium also helps lower blood pressure. In addition, dairy products are good for teeth, reducing the possibility of caries.
This is because milk has an alkaline reaction and neutralizes the acids produced by the fermentation of sugars in the mouth, which can be harmful to the teeth. Bacteria in yogurt kill developing microorganisms in the oral cavity. Regular consumption of dairy products, including cheese, guarantees us a sufficient intake of calcium, protein and phosphorus.
Harm from dairy products
Dairy products in recent years they have become the apple of discord. Opinions are polarized, with defenders on one side and opponents of these foods on the other. The World Health Organization and all national associations of nutrition and dietetics recommend regular consumption of milk and dairy products. At the same time, respected nutritionists call milk "white poison."
As for cow's milk, the wrong way of raising non-animals suggests that the cows are injected with hormones in order to make faster and larger doses of product. These cow hormones are stored in the milk we consume. Dairy products such as butter, cream, whole milk and cheese are a serious source of fat and saturated fatty acids, which automatically increases the risk of obesity and heart disease.
It is alleged that the excessive use of such dairy products may be associated with an increased incidence of cardiovascular disease and even prostate and kidney cancer. Some experts strongly recommend the use of low-fat / skimmed milk and dairy products.
Some people, mostly adults and less often children, are deficient in the enzyme lactase, which breaks down milk sugar. In such cases, problems often occur, such as stomach upsets, cramps and pain, gas, disorder. These people should not consume fresh milk and even cheeses that have minimal amounts of milk sugar.
There is a theory that it is clear that the early introduction of milk (before the 9th month) in infants may increase the risk of developing a milk allergy. Goat's milk is known to cause fewer allergies than cow's milk. In addition, more than 1 liter of milk per day in young children could lead to anemic conditions due to its low iron content.
In addition, early consumption of milk in early childhood increases the levels of antibodies to cow's milk and increases the risk of developing autoimmune disease and diabetes if the child has a diabetic parent. Some people who regularly consume cheese often have headaches because the milk protein in the product forms the amine tyramine, the culprit for migraines.
Recommended:
Why Consume Unsalted Dairy Products
Milk is one of the most valuable food products because it contains complete proteins, carbohydrates, easily digestible fats and extremely useful for human growth vitamins and minerals. In addition, it produces almost no waste, as it is literally absorbed by the body.
For And Against Low-fat Dairy Products
In recent years, it has become quite fashionable to consume only low-fat dairy products . You've probably noticed the dozens of ads and brochures that promote low-fat dairy products. In fact, the industry that makes these products mainly benefits women who want to eat healthily and lose an inch from the waist.
Meat In Our Country Is More Fake Than Dairy Products
The products imitating meat on our markets are more than dairy products, said the chairman of the Association of Pasture Animals Stanko Dimitrov. The data of the association show that less than 20% of the meat products in the trade network are from Bulgarian raw materials.
Do People Need Dairy Products? Here Is What Science Says
There has always been a debate about whether people really need milk and dairy products. Whatever is said on the subject, at some point everyone decides for himself whether to consume these products or not. However, nutrition is based on science, and it has a particular opinion, especially in the light of recent research on the subject.
Recognition Of Dairy Products With Vegetable Fats
Dairy products are often offered in stores at a suspiciously low price. What is their nutritional content and how to recognize the palm from the milk, we will try to advise you in the following lines. First we must note that the cheese with vegetable fat is too white, it looks almost like chalk.
