Universidad Tecnológica de Huejotzingo

The dairy products

By elaborated

Eduardo Rojas Sánchez Amairani Saray Juárez Pérez Pablo Gabriel Reyes Cerón

Verónica Castellanos Garcés Juan Alfredo Carvajal Gutiérrez

English

Sirenia Dolores Flores Cajica

08/03/2013

Whey the importance in food industry

The dairy industry is one of the most important in

the industry sectors according to statistics a 90% of

the milk used in cheese-making industry is

eliminated as same whey which contains 55% of

milk ingredients, some of them are lactose, soluble

proteins, lipids and minerals, most of times this is

scrapped spoiling a great source of nutrients and providing a

source of dangerous pollution in some

largely sometimes whey is used in 45% as

liquid 30% powder, 15% as lactose and by-

products and the rest as whey protein

concentrates.

In the last years it has been

thought in a way to reduce air pollution by what has been

proposed is to develop products with lower costs of production

with a good level of food quality and acceptability of taste some

of these products are found as refreshing, fermented and

alcoholic beverages among others.

Whey is one substance liquid that he is obtained from the

separation of the clot in the preparation of cheese, milk is

a liquid translucent greenish obtained from precipitation of

casein in milk.

There are two types of whey the first is sweet because this

based primarily based on coagulation by Renin with a pH

of 6.5 second is called acid since it results from the

process of fermentation or the addition of organic acids or

mineral acids for coagulation of casein.

Whey has a rich and varied range in proteins that possess

both physical, chemical and functional properties one of

its main components is the β-lactoglobulin (β-LG) by 10%

then a-lactoglobulin by 4% and other proteins such as

lactoferrin, lactoperoxidase, inmoglobulinas and the β-LG

glycomacropeptides is produced in the milk of ruminants

with high resistance to gastric digestion in humans

causing intolerance or alergenisidad the same may be

reduced or eliminated by industrial sterilization, heating

and high hydrostatic pressure treatment and by means of hydrolysis that

improve

digestibility.

As raw whey is excellent since through this you can get different

fermentation products to technological level while it is a pollution problem

generated considerable variety of products since proteins containing

whey are very useful in

the food industry.

DAIRY PRODUCTS

Dairy products are a group of food that include principally yogurth, cheese, cream, butter and

milk, being the last one the most important component of this group. These food because of

their nutritional characteristics are the most basics and complets in nutrients composition like:

carbohydrates, proteins, fatties, vitamins and minerals.

The milk is a natural secretion of

the mammals glands of domestics

species, destinated for human

consumption.

The yogurth is a fermentated

milk obtained because of the

action of certain bacteria

(Streptococcus termophilus y

Lactobacillus bulgaricus),

which transformate the lactose to

lactic acid.

The cheese is a product that

result of coagulate the milk and

the separate the most cuantity

of serum.

Exist infinity of varieties of

cheese depends on the origin

milk, the water content and the

characteristic microorganisms

involve in their maduration,

termic treatment and the fatty porcentage. There are two kind of cheese: naturals and

processed.

The butter is a product with a high content of saturated fatties, cholesterol, calories and

liposoluble vitamins (vitamins A and D). It is obtain virtue of shot and massed the skim of milk.

The cream can obtain in domestic form leaving repose the milk to separate the fatty or skim

that contain because of density differences. There are many types of cream: pasteurized,

esterilized, acidificated and chantilly.

NORMA OFICIAL MEXICANA NOM-155-SCFI-2003. LECHE, FORMULA LACTEA Y PRODUCTO LACTEO COMBINADO. DENOMINACION, ESPECIFICACIONES FISICOQUIMICAS, INFORMACION COMERCIAL Y METODOS DE PRUEBA. ABSTRACT: This article is very interesting, as such gives us information about a food rich in vitamins, minerals, protein and fat, which is very essential for the human being, what is it? Milk is an essential nutrient for the growth of the human being by the percentage of nutrients that have. Approximately consists of 87% water and 13% solids as vitamins (A, D, B2, B1, B6 and B12), minerals (calcium, phosphorus, zinc and magnesium) proteins (casein and the whey), lactose (milk sugar) and butterfat (milk fat itself). In all this food provides 58 nutrients, said by the National Chamber of Industrial Milk (CANILEC), physicochemical specification, commercial information and test methods ", says that milk must have at least 30 grams of protein per liter, of which at least 21 grams should be casein.

This standard is applicable to different types of milk, milk formula and combined milk product that is sold in the Mexican territory, which indicates the difference between milks and milk products combined formulas is precisely the amount of protein contained therein. The first must have at least 22 grams and 15 grams second. Should they contain 30 grams then cease to be formulas or milk products to become milks.

This standard should consult other standards for use as standards: NOM-002-SCFI-1993 Productos preenvasados, contenido neto. Tolerancias y métodos de verificación publicada en el Diario Oficial de la Federación el 13 de octubre de 1993. NOM-008-SCFI-2002Sistema General de Unidades de Medida, publicada en el Diario Oficial de la Federación el 27 de noviembre de 1993. NOM-030-scfi-1993 Información comercial. Declaración de cantidad de la etiqueta. Especificaciones, publicada en el Diario Oficial de la Federación el 29 de octubre de 1993. NOM-086-SSA1-1194 Bienes y servicios. Alimentos y bebidas no alcohólicas con modificación en su composición. Especificaciones nutrimentales, publicada en el Diario Oficial de la Federación el 26 de junio de 1994. NOM-116-SSA1-1994 Bienes y Servicios. Determinación de humedad en alimentos por tratamiento térmico. Método por arena o gasa publicada en el Diario Oficial de la Federación el 10 de agosto de 1995 NOM-184-SSA1-2002 Productos y servicios. Leche, formula láctea y producto lácteo combinado. Especificaciones sanitarias, publicadas en el diario Oficial de la Federación el 23 de octubre del 2002. NOM-185-SSA1-2002 Productos y Servicios. Mantequilla, cremas, producto lácteo condensado azucarado, productos lácteos fermentados y acidificados, dulces a base de leche. Especificaciones sanitarias, publicado en el Diario Oficial de la Federación el 15 de octubre del 2002. NMX-F-210-1971 Método de prueba para la determinación de grasa butírica en leche en polvo. NMX-F-424-S-1982 Productos alimenticios para uso humano. Determinación de la densidad en leche fluida. NMX-F-490-1999-NORMEXAlimentos-Aceites y grasas. Determinación de la composición e ácidos grasos a partir de C6

por cromatografía de gases.

This rule provides specific values of other characteristics such as acidity and density of milk among others. Also ensures the authenticity of the product also quickly identifies which type of product is in the store merchandiser giving steps to specify whether our dairy product is good or bad. Consider the specifications of each type of milk, the percentage of nutrients, optimal

management of equipment, proper symbols to be used in the process, also instructions for

processes, handling and sampling.

Benefits of cow's milk: Vitamins and Elements

*Cow milk contains riboflavin (vitamin B2) and vitamin B12. Basic energy

production in the body and cardiovascular

protection. Vitamin B12 plays an important

role in the production of red blood cells. Also

prevents anemia and helps in the full

development of nerve cells. It also increases

metabolism to carbohydrate and fat cells.

* Cow milk contains iodine generous amount, which is an integral

component of thyroid hormones and thyroxine.

* Vitamin A is present in cow's milk is necessary for the growth and

development of the epithelial

and mucosal tissues. These

tissues protect the body against

invading organisms and toxins.

* Cow milk prevents the

formation of kidney stones in

the body.

* A cup of cow milk provides

10.8% of the body need every

day for potassium. Potassium is required for the contraction of muscles,

including the heart and is also required for nerve transmission.

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