What is milk? See the milk and the yogo coris of authority will be presented in the materials of the article. Also, we tell you about those creatures who give the right product and take it right.
Milk is called the life of the homeland, which is viroblyayutsya by milk veins of savtsiv. Due to natural recognitions, children grow up, as if they are not yet able to over-pick others.
Milk and milk products enter the warehouse richly seen ghjlernjd, which are vicarious by people. Your virility has become a majestic galuzz of industry.
Milk comes out of the secretion of milk glands savtsiv. Vono is home to a white color (and may be the mother of a yellow color) with licorice relish.
Most of our country vicarious cow's milk, harvested at dairies. However, among other peoples, this product is often inherited from other creatures. For example, sheep, kobilits, camels, kіz and others. So, the milk of kobilis is ideal for preparing kumis, for making sheep's brinza, and for camel's - shubat.
Which ingredients include milk? See milk є raznі. Therefore, that warehouse is being changed. Also, wines lie in different species of creatures, stages of yogo lactation, and sometimes other times.
Zgіdno z firm fahіvtsіv, tsey product includes collapsible proteins, yakі mіstya have all the essential amino acids.
The milk vein of a creature is composed of impersonal clitins, pierced by lymphatic, blood-bearing and nerve vessels. They themselves deliver the necessary speech for the synthesis of milk.
It is also important that the product contains fat and carbohydrates in the form of monosaccharides and lactose. The splitting of the rest in the intestines must be milked properly. Zavdyaki to whom streams the fermentation of this product.
The fat content of milk is determined by the amount of fat, which is the same for some. The stench is used to emulsify and fold the sum of triglycerides, as if to take away fat-reducing vitamins and lecithin.
It is also important to note that the fat content of milk determines its calorie content. Wanting fahіvtsі stverdzhuyut, scho navit fat product not more than 60 kcal per 100 ml.
Pasteurized milk is most often used in zhu. It is subdivided into a sprat of species:
Now you know how milk is. Look at the milk, the bulk was re-raised more.
According to the opinion of some nutritionists, such a product, scalable to sterilization, can lead to pure harm. At the same time, similar processes of calcium and milk protein are denatured and nadally reveal health problems.
The slipperiness of milk is due to the fact that it can negatively pour into the camp of the human herbal system. However, it is less likely to happen to that person, as the whole product is already sealed.
In order to increase the term of saving, I will drink, what is being looked at, the guy will filter and cool the milk, and then we will correct it in the backwaters. There it is cleaned, pasteurized, normalized, homogenized, and also cooled and packaged.
For the rahunok of such a dressing, the drink saves all the brown things. Ponad those, zapobіgaєtsya rostannya that development of microorganіzmіv, yakі nіgo.
The milk of camels, cows, kiz, kobilits does not spit, but looks like a path to the creatures. However, it was given to give special consideration. This drink is cleaned at the water center milk purifiers, and also filtered under a high vice. As a result of this product, all houses are visible.
To save the milk of bacterial cells, vicorist special centrifuges. Apparently, such a process of purification is called baktefunuvannyam.
You can’t just drink milk on the shelves of shops. In the industrial minds of yoga obov'yazkovo poddaet be-yak_y obrobtsi.
The normalization of milk is called an increase in the decrease in the place of some fatty drops. To shy away from bringing the predicted showman to the norm.
The fat content of a store-bought product can be higher than 3.2%. For this yogo, they are processed with an additional separator-normalizer or mixed with whole milk.
The pasteurization of the analyzed water should be carried out with an abbreviation of the term of yogo conservation. For which milk is normalized, a thermal test is performed at a temperature of no more than 85 degrees with a vitrification time of 15-20 seconds.
Pasteurization is short, instantaneous and quick. For these species, vicory cuts are adjusted differently.
Zgіdno with firm fahіvtsіv, mitteva pasteurization zdіysnyuєtsya without a showcase for a few seconds. With this, the heating temperature is 85-90 degrees.
With short-hour pasteurization, the drink is heated up to 75 degrees and vitrified for about 17 seconds.
Trival pasteurization is carried out at a temperature of 65 degrees from the vitreous at the pivgodin.
Most of the milk at the factories, the price of which is indicated further, they give short-hour pasteurization.
Another type of milk processing is homogenization. This method is necessary for further preparation of fermented milk products.
What is homogenization? Tse mechanical crushing of droplets of fat into small pieces. I’ll drink such a drink with the method of possession of emulsion, so that I don’t grow up at the hour of saving.
After the homogenization is carried out, the product is cooled down to 4-6 degrees and refilled for bottling.
Fermented milk products are taken from pasteurized milk. As a rule, there are two people different ways- reservoir and thermostatic.
With the reservoir method, the finished product is poured into the container, which is vitrified in the front for ripening and fermentation in special containers.
With the thermostatic method of homogenization, the drink is poured at the container and fermented in thermostats, and then cooled to a temperature of 8 degrees.
Sound milk is taken at a normal temperature of 2-5 degrees, close to 2-3 decibels. During this period of industrial processing, there may be an increase in kilka times. If milk is packaged in special packages or bottles, then the term “yogo attachment” is often used for many months. The proteosity of such a product is doubtful.
To signifi- cantly increase the term of saving, I will drink, what you can see, what you can see, thicken with a circle or hang.
The frivolity of milk is due to the fact that when it is thriving, a person begins to become very weak. At the thought of some fahіvtsіv, lovers of this product will accumulate fat and the processes of old will soon come to fruition.
It is also significant that the introduction of such products can cause osteoporosis, allergies, unetched ducts, flatulence, and blockage of the artery. Even so, many nutritionists recommend including milk, butter and tops in your diet. If you want low-fat yoghurt and sirіv, then you can afford it, but only in smaller quantities.
How much milk? The price of yoga to lie in view of the way of processing. As a rule, the amount of one liter of such a drink varies between 30-65 rubles.
For a long time, super-chicks have been sharpened for a long time. Deyakі fahivtsі stverdzhuyut, scho tse slippery product. However, most of them are supplemented with ideas that this drink is more corrosive for normalizing cholesterol metabolism. Also wine is beneficially poured into the etching system.
The positive effect of this product on the body of a person is connected with a new large amount of water, as well as the presence of methionine, which takes a part in the enlightenment of hemoglobin.
It is impossible not to recognize those who, during the course of investigations, were installed, that the milk of the creatures stimulated the nirok. Besides, є best bones indicated for the normalization of intestinal flora. The regular use of pereskodzhaє rotten processes and innovate the work of the herbal system.
Zgіdno z strong fahіvtsіv, vzhivannya milk in їzhu spriyaє zakhistu organism. It reduces the sensitivity of clitin to the hormone insulin. In addition, people who are able to get butter, milk, siri and yoghurt in the day, are more likely to be careful. high rіven cholesterol and the rise of AT.
Dairy diet changes the risk of obesity syndrome and insulin resistance, as it often provokes the development of circulatory diabetes and cardiovascular diseases.
At the thought of okremikh vchenih, potassium, calcium and magnesium, which are found in dairy products in a large number, reduce the risk of hypertension. More than that, if you drink it, you can turn off the development of a heart attack, circulatory diabetes, and a stroke.
Vinahid is brought to the food industry, the cream of the milk industry. Calcium rich milk dairy product includes a large amount of non-ionic calcium gel and polyphosphate of grub quality, which can take six phosphate groups. Non-ionic calcium and calcium - hydrolyzing pectin, calcium-citrem, lactate-citrate calcium complex or balanced sumish calcium lactate and calcium carbonate. There is also a way of preparing calcium-enriched milk or a dairy product and this option. Vinahid allows to prevent coagulation of milk proteins, gelation during milk storage for 2 months and precipitation of calcium when added to the product. And also take the product without bitterness, or a non-dominant taste. 3 stars and 13 z.p. f-li, 1 tab.
The field of technology, to which extent wine should lie
Dany wines are brought to the level of food production, zocrema, calcium-enriched food products, and more specifically, it is worth drinking milk of three-time harvest, enriched with calcium.
Riven tekhniki
Calcium is an important element in the eating of people, necessary for the normal functioning of the bones and also for the support of other metabolic functions of the body, such as, for example, the transmission of a nerve impulse, blood pharyngitis, the functioning of cells and the shortness of m'yaziv. The most common methods of enrichment of food products with calcium include vikoristannya gerel calcium or non-reactive or non-reactive at a pH close to neutral.
Rich in calcium for the enrichment of food products, being indistinguishable or essentially indistinguishable at pH values close to neutral, for example, calcium carbonate, calcium phosphate, calcium citrate and other calcium salts of organic or inorganic acids, as a result, they precipitate. Other sources of calcium, yakі є razchinnimi or practically razchinnimi at pH close to neutral, such as calcium chloride, calcium hydroxide and calcium salts of deyakyh organic acids, vzaimodiyut z milk proteins, scho produce to їх unbazhzhany coagulation na.
In an ingenious way for stabilizing or changing the sedimentation of calcium and milk proteins in milk drinks, adding calcium gerel, adding guar gum, pectin and/or other speeches, to give the milk a non-powerful high. Destabilization of proteins, for example, conversion to gel, coagulation and sedimentation, is explained by the main rank of manifestation in the system of free calcium ions.
For this reason, the mother was cherished for calcium for enrichment of drinks, to avenge milk, casein, or dairy milk, or other dairy products, as it would not call for coagulation, gelation, and that precipitation. It is also important that these calcium-enriched products are a little good. savory flavors without bitterness or non-dominant product prismak. Supplementing calcium to rare products, especially milk, and drinking milk-based drinks - on the right is an arch. Firstly, high-quality calcium (calcium chloride and chlorine) is combined with milk proteins to produce up to їх coagulation and an hour of processing at the temperature of pasteurization. In another way, indeterminate calcium deposits, although they do not destabilize the micellar structure of the proteins, the proteins themselves will be easily deposited. Thirdly, supplementing calcium can change the equal and colloidal form of calcium in milk, leading to the establishment of cross-linked links in proteins, which can create problems through conversion to the gel.
The main problem for the milk of a trivial saving is the transformation of yoga into a gel in an hour. Regardless of the low detailed investigation of the defect, the general theory of the mechanism of gelation during storage is not yet known. Zgіykhnoy Danami, proteoles, vickets by native ta/abed bacherial thermal proteases, the reason for the gelutrennya under the zbergannі, Inslіdzhennya, to the mechanism, the subject of the fіzikoi mutual melon No studies have been found on the prevention of gelation when storing milk or dairy products enriched with calcium in literary dzherelah.
Patent AU 88768 82 describes a dairy product stabilization that includes UHT sterilized milk and a stabilizing amount of polyphosphate or sum of polyphosphates and/or ionic calcium.
Patent GB 446529 describes a dairy product, which should contain sodium hexametaphosphate and add calcium strength to increase the overcorrectness of a dairy product.
EP-A-0875153 descriptions of enrichment of a food product, for example milk, to compensate for the enrichment of a balanced sum of calcium lactate and calcium carbonate, stabilized by glucuronic acid.
Applicants simultaneously filed U.S.S.N 09/113401 (WO 00/02462) applications for enrichment of a grub product to compensate for the balance of calcium lactate and calcium carbonate, stabilizing glucuronic acid.
If calcium enriched milk can undergo thermal processing, such as pasteurization, UHT-pasteurization, UHT-sterilization (UHT-ultra-high-temperature processing), autoclaving and storage in the refrigerator without coagulation and sedimentation for 2 months. In this calcium-rich milk there is no bitterness, no third-party taste. However, the conversion to gel when taken was remembered after 2-2.5 months at room temperature.
To that, it is also necessary to increase the calcium-rich milk and dairy products of a thriving conservation, in which there is no gelation when saving, it is important to reduce the savory qualities.
The essence of winemaking
The applicants of Viyavivavili, Vikoristannya Polihospataty Kharchovo Yajovo, Scho Mayut Shonamenha 6 phosphate groups, the hexametaphosphate of the NahMP (NahMP) by the Kalziy Molochazi, the Zabrivnoye of the Molotsi in the UHT-sophisticated 6-sidedly dilute
Zgіdno zdim wine is transported with calcium-enriched milk and dairy products, which include the amount of neoionic calcium and the polyphosphate of kharchovo yakost, which may be the least six phosphate groups.
As a dzherelo calcium, it is possible to vicorate, for example, calcium hydrolyzation pectin, calcium - a negatively charging emulsifier (for example, citrem-monota diglyceride ester of citric acid), metastable complex lactate and calcium citrate or balanced by the sum of calcium carbonate lactate.
Pectin and citrem are additives, yakі zazvichay zastosovuyutsya in the food industry, pectin is like a snack, and citrem is like an emulsifier. Pectin, which naturally occurs in fruits such as apples, and naturally contains calcium, can be hydrolyzed by standard methods. Zytreme means citric acid ethers esterified with pharyngeal acids of mono- and diglycerides. Also, vicorists can be sodium, potassium and calcium salts of these spoluks.
The metastable complex of lactate and calcium citrate is removed in a way of mutual suspension of puddle dzherel calcium, such as calcium hydroxide, calcium oxide or calcium carbonate, with a variety of lactic and citric acids. The first complex is reportedly described in WO 00/64267.
The sum of calcium lactate and calcium carbonate is balanced by the sum of these two salts in such a ratio, that a large part of calcium is represented by non-ionic (non-ionic) calcium carbonate.
The amount of sum of calcium salts in a rich grub product can become 0.1 to 5%, more importantly 0.2 to 1.0% for a vase in a rozrahunka for a grub product.
At the same time, as vicarious, the sum of calcium lactate and calcium carbonate is balanced, to a rich grub product, it also includes dzherelo glucuronic acid. When the total balance of calcium lactate and calcium carbonate is more or less equal, the ratio of calcium lactate and calcium carbonate can become 1:2 to 3:1, more importantly 1:1.7 to 1:1.9.
The polyphosphate of kharchovy quality, which can take six phosphate groups, can be, for example, ammonium polyphosphate or puddle metal which can be a cyclic polyphosphate, more importantly sodium or potassium polyphosphate. We especially reduce sodium hexametaphosphate.
The amount of polyphosphate of grub quality, which can take six phosphate groups, present in the enriched grub product, is due to be sufficient for inhibition of gelation when saved and can become 0.05 to 0.3%, most importantly 0.2% to 0. more shortly, 0.12 to 0.15% per carapace in a rozrahunka for a grub product.
Withdrawal on the basis of milk, a grub product can be used as a milk drink, for example chocolate milk, or else, for example, juices. When bajannі to such a grub product can be included other minerals or vitamins.
Like dzherelo glucuronic acid, you can vicorate ghatti gum or gum arabic. The amount of Arabic gum included in the enrichment product can be 0.05 to 2.5%, more important 0.1 to 1.0% and more important 0.2 to 0.5% product. Without saying that they are supposed to be a theory, the Applicants believe that the excess of glucuronic acid in gum arabic is mixed with suspended calcium for the ionic bond without increasing the viscosity.
The presence of carageenan is pleasant, which can be in the lambda-or iota-form, the shortest one is kappa-carrageenan. The amount of carrageenan included in the product can become 0.005 to 0.1%, more importantly 0.01 to 0.05%, more importantly 0.01 to 0.03% for the food product.
Ingredients can be added to the milk base okremo or yak sumish. Milk sweat can be processed UHT without any front processing (for example, regulation instead of dry speech) and front thermal processing.
Збагачені харчові продукти, що містять збагачувальну кількість збалансованої суміші лактату кальцію і карбонату кальцію разом з джерелом глюкуронової кислоти, можуть бути приготовані шляхом змішування збалансованої суміші лактату кальцію і карбонату кальцію з поліфосфатом харчової якості, що мають, принаймні, шість фосфат. acid and addition of the taken sum to the food products.
A balanced sum of calcium lactate, calcium carbonate and glucuronic acid can be added both in the form of aqueous suspensions and dry powders.
To adjust the pH of calcium-rich milk, it is important to add a pudding agent. Practically, for neutralization, it is possible to vicorate any auxiliary agent that is added to grub stagnation, including (without oxidizing them): sodium hydroxide, potassium hydroxide, ammonium hydroxide, magnesium hydroxide, sodium carbonate, sodium bicarbonate, potassium carbonate and potassium bicarbonate.
З успіхом можна використовувати каррагенан при додаванні його до харчового продукту, переважно - перед тим, як буде додано збалансовану суміш лактату кальцію та карбонату кальцію (або кальцій - гідролізований пектин або кальцій - цитрем або метастабільний лактат-цитратний кальцієвий комплекс) разом з поліфосфатом харчової якості with the use of six phosphate groups. Carrageenan can also be added to a food product, both in a water suspension, and in a dry one.
When the balance is balanced, the sum of calcium lactate, calcium carbonate, dzherelo glucuronic acid and neob'yazkovo - carrageenan, as well as polyphosphate of grub quality with six phosphate groups can be mixed together and added to the powder.
Upon completion of UHT-sterilized calcium-enriched seperate (taken) milk, bottled in aseptic tanks in 133 ml bottles of glass, the Applicants showed that the addition of polyphosphate to the food quality with the use of six phosphate groups at cold temperatures. The results of assessment of calcium-enriched skimmed milk (with addition without addition of sodium hexametaphosphate) when taken at room temperature are shown in the following table:
| Tab. | |||||||||||||
| Warehouse for calcium-fortified milk | Hour of saving (months) | Hour of saving (months) | Hour of saving (months) | ||||||||||
| 1 | 2 | 4 | 5 | 6 | 1 | 2 | 4 | 5 | 6 | 4 | 5 | 6 | |
| Viscosity according to Brookfield (SP) | We see gelation | Siege (dry vaga) | |||||||||||
| Without NaHMP | 11,3 | 16,5 | 32,5 | 52,5 | 99,1 | 1 | 7 | 10 | 10 | 10 | 0,09 | 1,39 | 5,61 |
| 3 NaHMP (0.075%) | 3,7 | 5,0 | 4,5 | 4,5 | 5,3 | 0 | 0 | 0 | 0 | 0 | 0,050 | 0,050 | 0,050 |
| 3 NaHMP (0.150%) | 5,0 | 4,5 | 6,5 | 5,4 | 5,3 | 0 | 0 | 0 | 0 | 0 | 0,040 | 0,020 | 0,02 0 |
| * The siege was based on the results of settling after centrifugation at 1800 g for 5 minutes and hanging the siege at room temperature for a night. | |||||||||||||
| ** Visually, the loss of the gel was rated on a scale of 0 to 10 points, based on a 0 value given to the weight of the gel, and a 10-string gel was given to the whole subject. |
Thus, calcium-enriched milk during storage did not show any gel and significant increase in viscosity with the addition of sodium hexametaphosphate (NaHMP) compared to enriched milk without NaHMP.
They gave no coagulation of protein, sedimentation of salts, or third-party priming was also not detected. Similar results were taken for calcium-enriched 2% (fat) milk filled in 250 ml Tetra Brik® sterile packs (Tetra Pak Inc., Chicago) with addition of hexametaphosphate. It was established that the milk was enriched with calcium, if hexametaphosphate was added, it was stable, gelation was not detected at a 6-month-long storage at room temperature, however, without hexametaphosphate, the gel was already gelled after 2-2.5 months at storage temperature.
Vіdomostі, scho confirm the feasibility of building winemaking
Increased calcium intake of milk (Zmist Ca: 50% more, lower in greater intake of milk).
12.0 g of kappa-carageenan and 200 g of gum arabic, add up to 10 kg of skimmed milk for dispensing when mixed and mix for 5 minutes at high dryness.
Let's add 70 kg of skimmed milk to the ration when mixing.
61.6 g of pentahydrate calcium lactate, 100.0 g of micronized calcium carbonate and 122.0 g of sodium hexametaphosphate are added when mixed into milk with carageenan and gum arabic, then the dryness is gradually reduced. After 10 minutes of mixing, the pH of calcium-rich milk should be adjusted with 10% sodium hydroxide to 6.8-6.9.
Milk is heated front to 175°F, processed at ultra high temperature (UHT) 298°F with 5 strokes of steam injection, cooled down to 175°F and homogenized at 175°F with 2500/500 psi vise. Then the milk is chilled to 40°F, sterile bottled in 133 ml glass bottles and stored for 6 months at room temperature.
After 6 months, the product was evaluated by a qualification commission of 5 experts, which established that the milk became stable, without turning into a gel, without settling, coagulation, and with a delicious taste.
1. Calcium-enriched milk or a dairy product, which includes an enriched amount of non-ionic calcium gel and a polyphosphate of a cranberry quality, which may include six phosphate groups.
2. Calcium-enriched milk or a dairy product according to paragraph 1, as it is considered that it is not calcium-hydrolyzed pectin, calcium-citrem, lactate-citrate calcium complex, or balanced with the sum of calcium-lactate-calcium carbonate.
3. Calcium-enriched milk or a dairy product according to paragraph 1, as it is thought that instead of adding calcium, it should be 0.1-5% for a rozrahunka for a product.
4. Calcium-enriched milk or a dairy product according to paragraph 2, as it should be noted that when vikoristannі like non-ionic calcium calcium balance sumish calcium lactate and calcium carbonate dodatkovo include glucuronic acid.
5. Calcium-enriched milk or a dairy product according to paragraph 2, which is considered to be, that when vicarious as non-ionic calcium, the balance of calcium lactate and calcium carbonate is reduced to calcium lactate and calcium carbonate 1:2-3.
6. Calcium-enriched milk or a dairy product according to paragraph 1, if it is taken into account that it contains polyphosphate of grub quality, which may, accept, six phosphate groups, in an enriched product, it should be 0.05-0.3% per vaga in rozrahunka per vaga product.
7. Calcium-enriched milk or a dairy product according to paragraph 1, as it is noted that the polyphosphate of a grub-like quality, which can accept six phosphate groups, is sodium hexametaphosphate.
8. Calcium-enriched milk, or a dairy product according to paragraph 4, is considered to be glucuronic acid and gum arabic.
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INTERNATIONAL RADA OF STANDARDIZATION, METROLOGY AND CERTIFICATION
INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION
INTERNATIONAL
STANDARD
MILK ZBAGACHENE
Vidannya official
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Standardinform |
Objectives, the main ambush and the main procedure for carrying out the work of the interstate standardization was established by GOST 1.0-92 “The international system of standardization. Basic provisions” and GOST 1.2-2009 “International system of standardization. International standards, rules and recommendations for international standardization. Rules for opening, accepting, zastosuvannya, updating that skasuvannya "
Vіdomostі about the standard
1 RESOLVED by the Federal State Budgetary Scientific Establishment "All-Russian Scientific and Advanced Institute of Dairy Industry" (FDBNU "UNIMI")
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology (Rosstandart)
3 TO BE ACCEPTED by the International Council of Standardization, Metrology and Certification (protocol dated November 12, 2015, No. 82-P)
4 By order federal agency from technical regulation and metrology in 30 leaf fall 2015 No. 2088-st international standard GOST 33478-2015 introduced as a national standard Russian Federation from 1 lime 2016
5 INTRODUCED ABOVE
Information about changes to this standard is published in the national information indicator "National Standards", and the text of changes and amendments is published in the "National Standards" information indicator. At the time of revision (replacement) or the reference to the standard, it will be published by the six-thousandth informational indicator "National Standards". Vidpovidna іnformatsija, podomlennya and texts are also posted at information system infamous courtship - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet
© Standartinform, 2016
In the Russian Federation, this standard cannot be updated, or frequently issued, replicated and extended as an official version without the permission of the Federal Agency for Technical Regulation and Metrology
Technical regulations of the Union of Ministers TR TS 021/2011 "On the safety of grub products"
Technical Regulations of the Union of Ministers TR TS 033/2013 "On the safety of milk and dairy products"
Technical regulations of the Mitny union TR CU 029/2012 “Vimogi security food additives, flavoring agents and technological additional benefits"
Technical Regulations of the Union of Trade Unions TR TS 022/2011 "Kharchova products should be labeled"
Technical regulations of the Union of Ministers TR TS 005/2011 "On the safety of packaging"
UDC 637.146.2:006.354 GKS 67.100.10 N17 OKP92 22Yu
Key words: milk pitne enrichment, classification, technical data, indications, characteristics, labeling, packaging, acceptance rules, methods of control, transportation, storage
Editor Z.Yu. Belyakova Proofreader O.V. Lazareva Computer layout A.V. Balvanovich
Signed to the other on 08.02.2016. Format 60×84Vs.
Uel. pich. l. 1.40. Circulation 51 approx. Zach. 120.
Prepared on the basis of the electronic version given by the retailer to the standard
FSUE "STANDARTINFORM"
123995 Moscow, Granatny prov., 4. www.gostinfo.ru [email protected]
Enriched drinking milk. General specifications
Date of entry - 2016-07-01
This standard is expanded on the packaged in the soft package after the thermal processing or the thermal processing in the soft package, the milk is enriched (hereinafter - the product), as it is prepared from the cow's milk. raw milk and (or) dairy products, enriched with milk protein, vitamins, microelements, prebiotic speeches (prebiotics), polyunsaturated fatty acids, phospholipids, grub fibers, are recognized for direct living in hedgehogs.
Vymogi, scho to ensure the safety of the product, vikladenі at 5.1.4 - 5.1.6, vimog to the strength - at 5.1.2, 5.1.3, vimog before marking - at 5.3.
At this standard, there is no normative force on the following standards:
At this standard, the terms and definitions have been established, inserted , , .
4.1 The product, in the form of milk syrovin, is prepared from:
Whole milk;
normalized milk;
Low-fat milk.
4.2 The fallow product under the thermal processing regime is subdivided into:
Pasteurizations;
Sterilizations;
UHT.
4.3 The product is fallow from the fry and biologically active speeches, which are vicarious, and are prepared for enrichment:
milk protein;
Vitamins and their complexes (premixes);
prebiotics;
Kharchovy fibers;
Micro- and/or macroelements;
Polyunsaturated fatty acids (PUFAs);
Phospholipids.
5.1.1 The product is manufactured in accordance with any standard of technical documents, standards of organizations, approved in order for a specific product name, and with all possible regulatory legal acts.
5.1.2 The product is responsible for the organoleptic characteristics according to the indications indicated in Table 1.
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Table 1 |
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5.1.3 For physical and chemical indications, the product is subject to the standards specified in Table 2.
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Table 2 |
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Completion of tables 2 |
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15 For a product enriched with milk protein. Notes: 1 For a product made from non-selected milk, the mass fraction of fat is set to the range of actual values (for example, from 3.2% to 3.9%), the values of other indications according to the norms of Table 2. 2 Масові частки біологічно активних речовин (вітамінів, мікро- та макроелементів, харчових волокон, пребіотиків, ПНЖК, фосфоліпідів та ін.) встановлюють у технічних документах або стандартах організацій на конкретне найменування продукту із зазначенням відношення кількості доданих інгредієнтів до добової норми їх споживання. In case of dermatological food or biologically active speech, vicorystane for enrichment, it is necessary to bring to the level of the introduction in 100 ml, or 100 g, or a single serving of the product is not less than 5% of the level of the additional reduction, as well as the maximum speeches in the product are not guilty of revisiting the upper safe rіvennja of such speeches (for the obviousness of such rіvnіv). |
5.1.4 Permissible equals instead of potentially unsafe speeches in the product are not guilty of overestimation, .
5.1.5 Permissible balance of micro-organisms in the product is not to blame
5.1.6 The product of ultra-pasteurization (with aseptic filling) and sterilization is subject to industrial sterility.
5.2 Vimogi to Sirovini
5.2.1 To prepare a pasteurized product, infuse the following syrup:
5.4 Packaging
5.4.1 Packing materials, softening and transport packaging, which are used for packing the product, are due to the necessary documents, probably to the point of such stench prepared, and to ensure the safety and security of the product during its transportation, saving and realization.
5.4.2 The product must be packed in a flat pack with a step on the group and/or transport packaging.
5.4.3 The range of permissible negative values for the net weight of the product in one packaging unit according to the nominal value - according to the normative and technical documents that exist on the territory of the powers that have adopted the standard.
5.4.4 Bulk packing must be molded according to GOST 25776.
5.4.5 Transport packages are formed according to GOST 23285 and GOST 26663.
5.4.6 The overpack must be packed in such a way that at least one single group package and/or overpack is visible on the skin side of the overpack.
The packing of the transport package is carried out in ways that ensure the preservation of the lower rows of the group and / or transport packaging without any deformation.
5.4.7 The product, which is shipped to the regions of the Kraynoi Pivnochi and brought to them by the mass, is packed according to GOST 15846.
6.2 To re-verify the quality of the product, depending on the document, prior to which the product of a particular name has been prepared, carry out pre-delivery (valid to GOST 26809.1) and periodic testing.
6.3 Primary testing is carried out by the method of vibratory control for the skin batch of the product for the validity of the document for the product of a specific name: for the quality of the packaging, the correctness of the application of the marking, the net weight or the overall product, organoleptic and physical and chemical indications.
6.4 Periodic testing should be carried out for indicators of safety (pesticides, toxic elements, antibiotics, radionuclides, aflatoxin, microbiological indicators) depending on the program of virobnicheskogo control.
6.5 Dioxin, melamine, GMOs are indicated in case of priming in case of possible presence in food syrovin.
6.6 In the event of unsatisfactory results, testing, even if one of the indicators of viability (exceeding the normalized value), should be carried out a repeated analysis of the double sample sample taken from the same batch of the product.
GOST 26754 GOST 3626
7.16 Appointment of the mass fraction of food fibers - according to the methods, regulatory documents that are on the territory of the powers, as they praised the standard.
7.17 The appointment of the mass fraction of lactulose - according to the methods, regulatory documents that are on the territory of the powers, as they praised the standard.
7.18 Appointment of the mass fraction of PUFA - according to the methods, regulatory documents that are on the territory of the powers, as they praised the standard.
7.19 Appointment of phospholipids - for methods, validated in the prescribed manner.
7.20 Designation instead of toxic elements:
8.4 The product of pasteurizations, ultra-pasteurizations (without aseptic bottling) is taken at a temperature of (4 ± 2) °C.
The product of sterilization and ultra-pasteurization (with aseptic bottling) is stored at a temperature of 2 to 25 °C.
The term of applicability to the product after the completion of the technological process, establishes a vibrator with the improvement of the normative legal acts in the field of food safety.
At the right choice milk for the diet of a child, whose drink will become a savory helper for the development of a child's organism.
Whoever cares that he gave milk to a child and a great person is no more than a tricky trick of marketers, but it’s not so.
Store-bought milk is not adapted for consumption by children under 3 years of age. You won't bring ochіkuvanoy koristі that may appear unsafe for the health of the child.
The negative effect of the introduction of non-adapted milk in early age can overtake the child already in adulthood, provoking atherosclerosis, diabetes mellitus chi hypertension.
Sirovina for the production of baby dairy products is selected only on certified farms from ecologically clean areas. Fermi in ob'yazkovoy order to regularly pass the re-checks of the Russian state supervision and the Ministry the strong state RF. All at once we guarantee that the milk is taken from a healthy cow without unsafe pathologies.
In addition, syrovina may be similar to the highest grade and the 2nd group of heat resistance (according to GOST 32252–2013). Such suvorih could not hang before the splendid milk.
When you enter the plant, then after the completion of the production baby milk pass a report review for the presence of pathogenic bacteria, fungi, toxic elements and chemical contamination.
The products are spun on four lines at specially equipped workshops with strict sterility regulations, lower hours of raw milk production.
As a container for pickers, they give priority to a hand-held and hermetic tetra-pack with aseptic dressing. The Danish type of packaging protects the child's milk from being infected at the stage of packaging and allows you to drink to save freshness for a long time.
Vіdpovіdno up to paragraph 2 of Art. 35 of the Technical Regulations, obligatory packaging of dairy products for children early century may be not more than 0.25 l.
Ale, far from all virobniki call for qiu vimogu.
The most modern and most efficient way of thermal processing. Vіn allows you to completely eliminate all pathogenic microorganism and superchicks, but save valuable protein, vitamins mineral speeches.
Zvichayne milk is most likely to go through a more primitive processing at the same time as pasteurization.
The fat content of baby milk is from 2.5% to 3.5%. Tsya fat content is natural, but chi is not taken away with additional soy concentrates.
The mass portion of the protein, up to the GOST 32252-2013 standard, is responsible for becoming 3% - the optimal figure for the body, which is growing.
One of the main factors of freshness of baby milk. The degree of acidity growth through the reproduction of live bacteria, which ferment lactic zucchini into lactic acid. These processes are carried out to non-negotiable changes at the warehouse for drinking, for example, reducing the stability of the protein to thermal processing.
The GOST standards dictate to the brewers the rate of acidity of baby milk is not higher than 19 ° Turner. For a similar watering of a wild calm, the maximum value is 21 ° Turner.
In numerical expression, the difference seems to be unimportant, but in fact it plays a serious role for the lower grass path of the little one.
For a larger crusty child, milk is enriched with vitamins A, B1, B2, C and D. Deyakі virobniki supplemented with calcium or iodine.
There are three methods of thermal processing of milk approved for children.
Milk is vitrified at a temperature of 100 ° C with a stretch of 20–30 strands. With this order, with the use of pathogenic flora, it is practical to bend and fold the speech.
Among the people, the type of milk is called "dead", the shards of wine did not carry neither shkodi nor cory.
Danish type of thermal processing:
Pasteurization allows you to save the vitamin-mineral warehouse of milk with minimal costs, but not to clean up the spores of pathogenic bacteria. Such a drunken short term of appurtenance cannot be used by the careless, especially for children.
The most thorough method of thermal processing of dairy products.
In the process of ultrapasteurization, milk is heated up to 135–150 °С for 1–2 seconds, then cools sharply to 4–5 °С. High temperatures reduce the incidence of pathogens and bacterial superchicks, but still save corys natural warehouse drink.
The term for saving ultra-pasteurized milk can be used up to the date of delivery, which is often used to save mothers and tat. It is very important for anyone who cares that such a result can be achieved for the amount of preservatives, but not so. Here the rich is not in chemical additives, but in ideal asepsis.
Ultra-pasteurization is a guarantee of high milk quality. Syrovina, as it conforms to the standards, immediately burns in the process of thermal processing.
Reliable confirmation of the food chain can be known in the norms All-world organization for the protection of health(WHO).
Choosing milk for a child, change your mind, that your child will come for a century. About tse povіdomit markuvannya.
Let's bring respect to the warehouse. The optimal choice is the normalization of a whole product.
Obov'yazkovo familiarize yourself with the term of appurtenance thermal processing method. Bazhano choose pasteurized or ultra-pasteurized milk, shards in new life and vitamins, and mineral speech. In the form of a sterilized drink, I will drink a little crusty.
At home, having opened the package, evaluate the color of the radiance: when the wine is too dark, it varies from rich white to low cream. The drunk is not guilty, but we transcendently see - such milk was diluted with water, or it passed through the bagatorase separation.
There are two reliable methods to experimentally convert milk to a high quality.
Trademark "Agusha" has been on the market for more than 30 years. Over the course of an hour, the won won the trust of not less than a million Russian mothers, and our state, as it purchases the products of this company for children's dairy kitchens.
Most of the fathers are satisfied with the quality of the mark. Ale є y tі, whom the price will bet.
Based on the results of bacteriological tests, Agusha milk is completely safe and conforms to all standards established by Russia.
The assortment of "Agushi" includes:
"Frutonyanya" - one of the great Russian brands of production child eating. For 10 years of foundation, the brand has won dozens of awards for high quality and distinguished taste at the great exhibitions, all-Russian competitions and tasting visits.
In assortment:
"Bellakt" is a Belarusian brand with a great history of forty years. The company can enjoy the farming state near the famous nature reserve "Bilovezka Pushcha" with a friendly ecological environment.
2-04-2012, 23:20
In the food diet of people, the most deficient is vitamin C. For the most part, for the grapevine, lime, sickle and spring, instead of vitamin C, it is less than the norm, and in the spring months, the deficiency of yoga is 50%.
The amount of vitamin C in milk is not much greater. Due to the light oxidation, it is significant that the amount of milk is destroyed during the processing and transportation of milk. With the improvement of these factors, pasteurized milk is enriched with vitamin C.
Fortified milk may have the same warehouse, organoleptic and physical and chemical indications that pasteurized unselected milk. In case of vitamin C, it may be less than 10 mg per 100 ml of milk. To increase the cost of 1 ton of milk, add 110 g of ascorbic acid. When milk is due to mother, the acidity is not more than 18 ° T, the addition of ascorbic acid increases the acidity of the product.
The technological process of fortified milk production consists of the quiet operations themselves, which are the production of pasteurized milk. To reduce the consumption of vitamin C, add it to the milk after pasteurization. For this vitamin preparation, it looks like a powder, which is added from a rosemary 110 g per 1000 liters of milk for children of an early age and 210 g for children of an older age and mature, hang properly at the tank with constant stirring, then continue to stir with a pull of 30-40 min. The finished product is bottled and stored before sale at a temperature not higher than 4 ° C, the fluctuations of the temperature increase are not only negatively signified on the quality of milk, but also increase vitamin C.
For children young age(Up to three years) milk is produced with a complex of vitamins A, C and D2. Yogo is prepared on the basis of milk with an acidity not higher than 18 °T and an air content of not less than 1028 kg/m3 with the addition of vitamin A in olive oil, vitamin D2 in olive oil and ascorbic acid (vitamin C). Vitamins should be administered to normalized milk before pasteurization. From fat-reducing vitamins A and D2, a milk-vitamin concentrate is prepared, for which it is necessary to add a large number of vitamins A and D2 to milk, increase it to a temperature of 60-85 ° C, and so it is necessary to stir it up. Milk-vitamin concentrate is homogenized, and then it is introduced into normal milk, which induces vitaminization. Vitamin C is added to milk after pasteurization, as described above.
In different countries, milk is enriched in a different way: with just one vitamin, or, navpak, the whole complex, and also add iodine to a new preparation.
