Benefits of milk in human nutrition
Introduction
Food, nutritional, social and economic characteristics of the product. Milk has improved in a great advance in human nutrition and its generalized consumption which has contributed to significantly improving the population’s health level. It has to be considered as a complete and balanced food, providing a high nutrient content in relation to caloric content: it provides high biological value proteins, carbohydrates (mainly in the form of lactose), fats, fat -soluble vitamins, complex vitaminsB and minerals, especially calcium and phosphorus.
Developing
In the structure of milk, we locate protein, lactose, fats, vitamins, minerals and enzymes. These components differ from each other by molecular size and their solubility, turning milk into a complicated physicochemical system: the minor molecules represented by salts, lactose and hydrosoluble vitamins are presented in a state of true solution. Major molecules, lipids, proteins and enzymes, appear in a colloidal state. From the point of view of nutritional value, milk proteins are of excellent qualities, providing all essential amino acids for human life.
Social and economic characteristics of the product. Milk consumption is objectively determined by the per capita income level;The consumption of milk and derivatives is quantitatively one of the most important foods of the Mexicans diet. It should be noted that in Mexico it requires increasing milk production to meet the demand of the population, which has a per capita consumption of 110 liters per year. Milk is a high consumption product in Mexican homes, it is part of daily life, we find it at breakfast or dinner;In Mexico, 10.7% of spending on mass consumption products, is intended for liquid milk.
They are the second category in which Mexican families spend more. UHT and pasteurized milk has many manufacturers, since by its surroundings local brands were generated in each region, and of course there are those who cover greater market than others reaching the national level. The industrialized milks: pasteurized, ultra pasteurized and powder, occupy the first marketing places manifesting a tendency towards the supply of urban areas, since they have accessible communication routes and concentrate groups with higher income levels. Definition, characteristics and important aspects of the hygiene system.
The thermal process suffered by milk consists of a preheating, a sterilization at ultraalta (UHT) temperature and a later time cooling in a very short time. To guarantee the hygienic-sanitary conditions of raw milk and subsequent quality of final product, the concentration of germs at 30ºC in raw cow’s milk must be less than 300.000 UFC/ml of milk immediately before its transformation and 100.000 UFC/ml in the case of thermally treated cow’s milk. Milk as raw material is the basis used for UHT treatment, so it is essential that they offer the required health guarantees.
conclusion
Raw milk and limestone should come from animals that meet the sanitary requirements. Cleaning and disinfection should be carried out with the frequency necessary to avoid any risk of pollution. In the case of vehicles, when other food products or other goods have been transported in the same container, effective cleaning between loads will be carried out to avoid the risk of pollution. The surfaces of the equipment that are to be in contact with milk and limestone (utensils, containers, tanks, etc., destined for milking, collection or transportation) must be easy to clean and, if necessary, disinfect, and stay in good condition, for which it will be necessary to use smooth, washable and non -toxic materials.
Leave feedback