the Hygienic characteristic of foodstuff of an animal origin
Meat and meat products
In a food of the population meat and meat products are used basically as a source of high-grade and well acquired fibers. Besides, meat easily gives in to culinary processing, and the big assortment of dishes, koto -
rye it is possible to prepare from meat, allows to diversify a food considerably.
In meat contains most tsenny fibers of a muscular fabric - miozin, the globulin, containing all irreplaceable amino acids. To less valuable fibers who contain in a connecting fabric, collagen, elastin concern.
The Maintenance jgorg an in meat fluctuates from 4 to 30% . The sated fat acids - stearin, palmitinovaja, possessing a fusion heat, cause tugoplavkost fat. Besides, the structure of fat of meat includes cholesterol.
In a muscular fabric of meat 1-2%, in a liver - 5% of carbohydrates (glikogena) contain.
Meat of well-fad animals more than meat exhausted, contains the high-grade fibers, well acquired fats and carbohydrates.
The Mineral structure of meat is presented kaliem, phosphorus, iron, sodium, zinc, copper, iodine, components about 1,5%.
In meat contain nicotinic acid (3-4 mg in 100, tiamin (0,07-0,9 mg), riboflavin (0,15-0,18мг). It is a lot of vitamins, especially retinola (to 4 mg), contains in a liver.
The Important component of meat are soluble in water nitrogenous ekstraktivnye the substances causing taste, aroma and sokogonnoe action of meat products and raising allocation of gastric juice. The quantity of these substances an animal increases with the years. In meat the water considerable quantity (65-70%) that does this product perishable contains.
Organoleptichesky and sanitary-chemical indicators of meat. At organolepticheskom research pay attention to appearance of meat, a consistence and a condition of fat, sinews, joints, a bone brain. After trial cooking organolepticheski investigate a broth and define taste and a smell of boiled meat.
J the Basic signs of good-quality meat the following. Outside meat is covered ' by a crust podsyhanija ', on (a cut slightly damp, colour from light pink to dark red, depending on a kind and age of an animal, and also degree obeskrovlivanija it at slaughter, fat of yellow or white colour, dense, elastic at pressing by a finger. At definition of a consistence of meat the pole is quickly levelled. The bone brain fills all cavity of a tubular bone, a sinew elastic. Articulate surfaces smooth, shining. At meat cooking the transparent fragrant broth, taste and a smell pleasant turns out.
At chemical research of meat define the maintenance of flying fat acids, amino-ammoniac nitrogen and spend reaction with copper sulphate in a broth received at trial cooking of meat. Thus are guided by following indicators of high quality of meat: the maintenance of flying fat acids should not exceed 0,35 ml, amino-ammoniac nitrogen in fresh meat - 80 mg; the broth in reaction with copper sulphate should be transparent or slightly muddy.
Substandard meat is characterised by following indicators: the meat surface osliznena, a consistence flabby, colour grey or greenish, at pressing on meat a pole is not levelled by a finger, taste and a smell sharply worsen at cooking; fat has a smeared consistence, a putrefactive smell; the bone brain of dark colour, easily comes off a bone; a broth muddy with an unpleasant putrefactive smell. It allows to reject meat without the further chemical researches.
The Diseases transferred through meat. Them concern first of all zoonoznye infections - the Siberian ulcer, a tuberculosis, brutsellez, jashchur and also helminthic invazii.
The Siberian ulcer is especially dangerous, if it is revealed at the hammered animal as its contacts to other hulks and infection of the last are possible. The actions warning distribution of the Siberian ulcer, following. If the Siberian ulcer is found out in a shelter of animals all contact animals impart and isolate. If it is revealed on mjasopererabatyvajushchem the conveyor, stop meat-packing plant work, do cuts from suspected sites of hulks and immediately direct them on bakterioskopiju. At detection of the activator of the Siberian ulcer of the hulk burn or utilise. Besides, establish degree of danger of other hulks. The hulks suspected of contact to the hulk of an animal, sick of the Siberian ulcer, not later than six hours from the moment of slaughter sterilise in a steam sterilizer (autoclave). If this condition is impracticable, the hulk put on a cold in the isolated refrigerator and store during 24 ch at temperature not above 10 °s, then use as conditionally suitable meat. Otherwise hulks of animals destroy.
The Tuberculosis is caused by three kinds of a tubercular stick: human, bull and bird's. The person can catch any of them. Actions for the prevention of infection of people a tuberculosis the following. If the animal is exhausted, the hulk destroy at an establishment of any form of a tuberculosis: generalizovannoj, localised or bone. If the exhaustion is not marked, and is established what nibud the body amazed with a tuberculosis, hulks after removal of the amazed body direct on neutralisation. At the bone form of a tuberculosis meat separate from bones and neutralise, and the bone fabric goes on technical recycling. At detection generalizovannoj forms of a tuberculosis at hens tushki destroy, localised - the amazed part reject, and the rests tushek boil during 1 ch from the moment of boiling.
Brutsellez amazes all kinds of animals. Brutselly migrate from an animal to an animal. At thermal processing they perish. Meat of animals with clinical or pato-logo-anatomic changes carry to conditionally suitable product, and it is subject to neutralisation.
The Attendants should have overalls (rubber an apron and gloves, boots), to watch for condition of hands, to work in gloves. A preventive measure at brutselleze are also inoculations.
JAshchur arises at infection of animals with a filtered virus which perishes at temperature 80 °s. Bodies of the ill animals after slaughter should pass the following processing: muscles remove, and a skeleton boil during 2,5 ch or burn, as in a bone brain the virus well remains and lives till 70 days. From the animals sick jashchurom, bones do not use, and meat neutralise. After slaughter careful disinfection of premises is made.
Helminthic invazii can be transferred to the person through meat. So the person can catch larvae pork and bull tsepnja (solitera), trihinellami.
The Larva pork tsepnja in meat is called finnoj, and disease at the use finnoznogo meat as the person - teniozom. Finns represent the vials of serovato-white colour located in internal bodies, in a muscular fabric of intercostal muscles and muscles of a forward wall of a stomach. At the use of badly boiled thoroughly meat the person invaziruetsja soliterom which length makes some metres. Thus at people the anaemia caused by infringement of synthesis tsianokobal-amina (vitamin B 2 ) and folic acid develops.
As Finns have size of an average pea, they are visible with open years. If on the area of 40 sm 2 find out more than three Finn, hulks of animals are liable to destruction, if less than three Finn, hulks and an offal consider conditionally suitable and neutralise. It is recommended three ways of neutralisation: the first - thermal processing of small pieces of meat in weight no more than 2,5 kg and thickness no more than 8 sm within three hours; the second - meat freezing at temperature - 10 °s and keeping within 10 days; the third - zasol pieces of meat with the subsequent pouring by a brine so that the maintenance of salt after 3-week endurance made 5-7%.
Trihinellez often arises at the use of pork from patients trihinellezom animals. Thus in guts at the person in 2-3 days the form of a parasite is formed polovozrelaja. Born larvae get into a lymph, blood, and then in muscles where in 3-6 months put on in a capsule (obyzvestvljajutsja). In inkapsulirovannom a condition viability trihinell remains for years. Trihinelly have the small sizes (less than 1 mm), therefore are not visible with open years. Danger trihinelleza consists that neither thermal processing, nor freezing do not relieve meat from trihinell. Therefore on all meat-packing plants and the markets it should be spent three-hinelloskopija. Two average samples of meat thus take, of everyone do 12 cuts and flatten out in special kompressoriume. Cuts study in trihinelloskope or a microscope with increase in 60-100 times. Larvae trihinell look like helicoid formations. If in 24 cuts find though 1 trihinellu, meat destroy.
Sausage products. Distinguish three kinds of sausages: boiled, half-smoked and syrokopchenye.
Boiled sausages are perishable food because of the high humidity making about 75% (for low-grade sausages), low percent of salt (2 2,5%) and absence of a technological stage of processing by a smoke. All it creates good conditions for development of microorganisms which cause fast damage of sausages.
Half-smoked sausages can be two kinds: summer, or boiled-smoked, and actually half-smoked. Boiled-smoked sausages smoke twice - before cooking and after it, half-smoked - once. These sausages are not especially perishable as are processed by a smoke possessing preserving properties. They are more proof also because humidity makes less than 55%, and salt contains in bolshem quantity - to 3-3,5%.
Syrokopchenye sausages do not cook, but subject to long smoking. The salt maintenance in them of 7-8%, humidity - 30%. In this connection syrokopchenye sausages can be stored by months. The remained microflora at storage is oppressed. However at wrong storage and these sausages can spoil basically at the expense of oxidation of fats.
Manufacture and the sanitary-chemical characteristic of sausage products. The first technological stage of preparation of sausages is zasol the meat crushed on a meat grinder. This stage lasts 6-12 ch at temperature 2 4 °s. Infringement of these conditions conducts to meat damage. Then forcemeat arrives in a mixer where preliminary add 8% of ice that the prepared forcemeat had temperature 10 °s. The third stage is addition of nitrites and nitrates which give to sausages pink colour. Nitrites are more dangerous to the person, than nitrates or saltpeter which are malotoksichnymi.
According to a compounding into a mincemeat can enter either nitrites, or nitrates, or a combination of that and another. In the event that nitrates enter, they under the influence of microorganisms are restored to nitrites. Nitrites incorporate with eritrotsitami, forming metgemoglobin, the proof connection causing pink colouring of meat.
As nitrites possess toxicity their solutions for addition in forcemeat prepare in laboratory of the enterprise of the food-processing industry. The solution of nitrites prepares only on one change and is stored under the lock.
The Following stage is a deposit of sausages or consolidation by their crude forcemeat. For boiled and half-smoked sausages of a deposit it is made depending on a thickness during 2-б ch, for syrokopchenyh-10 days. The temperature thus should be no more than 2 °s.
Then boiled and half-smoked sausages fry at temperature 80-110 °s during 2-3 ch, and sausages and sausages - 30 minutes At this stage of preparation distemper - round in a long loaf should make 25-45 °s.
Further sausage boil during 30-40 mines provided that the temperature in a long loaf will be equal 69 70 °s.
Smoking of sausages is spent at temperature 50 With With and more low in the same chambers where it was spent obzharka. Duration of smoking happens from 30 mines to 2 ch for boiled and half-smoked sausages, 4 days - for syrokopchenyh at temperature 18-20 With S.Posle of smoking all sausages should be dried within 1-2 days before reception of standard humidity. At smoking the smoke into which structure enter formalin, phenol, krezol is used. These substances give to smoked sausages a specific smell. As in a smoke contains 3,4-benzpiren, possessing cancerogenic properties, the method of smoking by means of special koptilnoj has been offered a liquid. It contains similar with 3,4-benzpirenom aromatic substances, but is safe for health.
Except the sausages listed above kinds exist bezobolochnye sausages or meat bread. On meat-packing plants they are reliably neutralised at temperature 175 “With during 3-4 ch, but as there is no cover, they quickly become soiled.
Livernye sausages on 40% consist of boiled sinews, on 40% - from a pork skin and on 20% - from groats. Naturally, firmness in relation to microorganisms of these sausages the low.
Blood sausages also are insufficiently steady against microorganisms as contain on 15% of a pork skin and cervical otruba, 50% of blood and 20% of groats.
The Reason of damage of sausages of any kind is first of all putrefactive decomposition which it is possible to explain either substandard raw materials, or wrong storage of sausages at high temperature and humidity. In putrefactive decomposition of sausages participate protej, an intestinal stick, psihrofilnye gramotritsatelnye sticks.
Occurrence of the sticky slime, an unpleasant smell concerns initial signs of damage. In the subsequent when microorganisms get into forcemeat, the cover gets is dirty-grey colour, forcemeat under a cover is softened, appears a putrefactive smell. In that case sausage is rejected.
At wrong storage fat syrokopchenyh and boiled-smoked sausages can progorkat. progorkanie it is caused by the decomposition of fat caused by microorganisms. Thus there is a yellow colour and a smell osalivanija fat.
Organoleptichesky research for the purpose of revealing of damage of sausages make on a place of their manufacture. Thus for external examination from party select 10% of sausage products and define a cover integrity, colour, presence of slime, larvae of flies.
1% of sausage products from the examined quantity (not less than two long loafs) take for the further research, cut lengthways and define a forcemeat condition inside under a cover, covers, a smell, colour and if it is possible, taste.
On each party of a product the document named the certificate, or a waybill in which following data are specified stands out: date of manufacturing of sausage, term of its realisation and storage temperature. The periods of storage confirmed MZ the USSR of 27.06.74, make for livernyh sausages and zeltsev - 12, for boiled sausages of II grade - 48 and for sausages of I grade - 72 ch.
Fish and fish products
Fish the same as also meat of animals, is a source of fibers in a food of the person. The edible part of fish contains 16-21% of fibers, 0,4-30% of fats and 0,5% of the carbohydrates presented in a kind glikogena.
Fibers in fish differ from fibers of meat of animals only on structure and are presented basically ihtulinom and collagen. The first of them concerns to high-grade as contains all irreplaceable amino acids. Collagen - defective fiber, at heating quickly turns in gelatin, and at cooling forms gel. The collagen maintenance in fishes of various breeds fluctuates from 1,6 to 5%. Thanks to the high maintenance of methionine, meat of fishes possesses lipotropnym action. Other amino acids (lizin, arginin), promoting organism growth, do this product necessary in a children's food.
Fats of fishes are well acquired thanks to presence in them of nonsaturated fat acids. Biological value of fish is raised also by fat-soluble vitamins being in it. Especially much they contain in cod-liver oil (retinol, kaltsiferoly). Fats of fishes provide feeling of saturation of an organism. The more fat in fabrics of fish, the longer the food is in a stomach and the feeling of saturation remains.
The Mineral structure of meat of fishes is various. In fabrics of fat breeds of fishes many microcells, including iodine contain. In smaller quantity there is a fluorine, copper, arsenic, zinc, lead and especially iron. Except fat-soluble vitamins in fish in a small amount water-soluble vitamins contain also.
ekstraktivnyh substances in fish contains less, than in meat of animals. But, being in a stomach, they cause the big secretion of digestive juice.
Thanks to the flavouring features fish becomes boring. Therefore, to change these flavouring properties, apply a pickles, vjalenie, smoking, pickling. At a pickles fish loses a quantity of fibers, ekstraktivnyh substances, mineral elements, water-soluble vitamins which pass in a brine. At vymachivanii food value of fish decreases even more, as loss of the specified substances increases. The greatest nutritional value possess vjalenye and smoked fish products which keep the components at drying.
The Fresh and cooled good-quality fish has the pure surface covered with transparent slime, the glossy scales which hardly are coming off a skin, brightly red gills, convex transparent eyes, the dense muscular fabric badly separating from bones.
Cooking of good-quality fish gives a transparent fragrant broth, a gentle consistence of meat and pleasant taste.
As fish at the expense of the big moisture content concerns perishable food at its long storage, as a result of ability to live of the microorganisms which are constantly being on a surface of a body of fish, putrefactive processes develop. They amplify at rise in temperature indoors. Thus gills become brown or grey, scales easily slushchivaetsja, eyes sink down. At the expense of microorganisms probably occurrence ' sunburn ' along a spine column for the reasons described above. The muscular fabric of fish easily separates from bones, has a smeared consistence. In such cases fish is rejected.
The Chemical indicator of fish is the maintenance of salt, a moisture, ammonia and hydrogen sulphide. The salt maintenance is supposed in malosolenoj to fish of 6-8%, srednesolenoj - 9-12 and krepkosolenoj - 13-17%. Smoked fish can have from 5 to 14% of salt. The big concentration of salt worsens taste and reduces food value of fish.
Ammonia and hydrogen sulphide, being end-products of disintegration of fibers, simultaneously are indicators of putrefactive decomposition of fish. In the presence of these substances fish is rejected.
The Quantity of a moisture in any kind of fish is in limits of 70-80%. The raised moisture content reduces food value and promotes product damage.
Gelmintozy, transferred through fish. Fish can be an infection source gelmintami and the development reason gelmintozov: difillobotrioza and opistorhoza.
Difillobotrioz it is connected with the use in food of the fish amazed with larvae wide lentetsa (Diphyllobotrium latum) - plerotserkoidami in the length more than 1 sm and width 2-3 mm. In this connection they can be found out with open years, especially in small fish at whom plerotser-koidy appear through even through a skin in the form of strips or whitish stains. Often these larvae meet at a pike, a ruff, a perch, nalima, a pike perch, etc. Getting together with fish in guts of the person, plerotserkoidy develop there to polovozreloj forms and reach length to 10 m. Presence polovozreloj forms of it gelminta in a thin gut of the person is accompanied pernitsioznoj by an anaemia connected with infringement endogennogo of synthesis tsianokobalamina, ishudaniem, a pain in a stomach, a headache, the general weakness.
Opistorhoz develops at the use of the fish amazed with larvae cat's dvuustki - Opistorchis feli-neus. polovozrelaja dvuustka can be in a human body, dogs and cats. Places of its localisation: a liver, a bilious bubble, a pancreas. Allocated dvuustkoj eggs get to water with excrements, are swallowed by molluscs which then are eaten by fish. In a mollusc larvae are formed of eggs - metatserkarii. Getting to guts of fish, metatserkarii are transferred with blood to a muscular fabric where they become covered by a thick connecting cover. Depending on localisation of this parasite in a human body disease symptoms happen are various. At liver defeat the pain in nadchrevnoj areas and the right podrebere, a headache, the raised temperature (38 °s), absence of appetite, ishudanie, liver increase is marked.
At defeat of a bilious bubble the nausea, vomiting, dizziness are observed hepatic kolika. Disease can pass in the chronic form and last for years.
Gelmintozy, as a rule, happen at those people who use fish in a crude kind (stroganinu) or insufficiently it boils or fry. Good thermal processing of fish is the basic means of preventive maintenance gelmintozov. Smoking and zasol fishes are the best methods of neutralisation. The important pro -
lakticheskim means is also protection of reservoirs from faecal pollution, and also sanitary-educator th work.
The Sanitary-chemical characteristic of tinned fish. Zasol fishes it is made usually with addition of ice for the damage prevention. At not enough high concentration of salt and at the raised temperature of air microorganisms, pronikshie in a muscular fabric of fish, cause gemoliz blood, propityvanie and colouring of the fabrics surrounding large blood vessels by it, located along a spine column. Change of colour of a muscular fabric name ' sunburn '.
At long storage of salty fish on air there is a touch of orange colour - a rust which grows out of fat oxidation. Fish with this defect gets unpleasant taste and a prorancid smell from which intensity the question on its use in a population food is solved. If the rust is located on a surface of fish, after processing by a strong solution of salt it can be used in food. If the rust has got into a muscular fabric, fish is rejected.
The Insanitary condition of places vylova fishes, its cutting and storage often leads to defeat of salty fish prygunkom - a larva of a cheese fly. Places of localisation of larvae are gills, analnoe an aperture, a skin under scales. Sometimes prygunok gets into a muscular fabric. For clearing of fish from prygunka it immerse in tubs with a strong solution of salt and mix. Larvae emerging thus catch and destroy. If larvae get into a belly cavity and fabrics, fish is destroyed or goes on technical recycling. At hit prygunka in the food channel at the person the nausea, vomiting, a pain in a stomach, gemorragii develop.
Vjalenaja, smoked, dried fish can be amazed with larvae of a bug-kozheeda. Larvae are called ' shashel ', have well developed jaws and are very gluttonous. Getting through gills and a mouth in fish, larvae eat internal bodies and a muscular fabric, leaving one cover. Get rid of larvae, hanging out fish on the sun, airing it or fumigating with sulphur.
At detection shashela in industrial and warehouse make careful disinfection and dezinsektsiju, and infected shashelem fish isolate.
Milk and dairy products.
The Milk developed by mammary glands of mammals, has received wide use in a population food. Most of all use in food the cow milk.
The Maintenance of fibers in milk averages from 3 to 3,3%. Fibers of milk are presented by casein (2,5 2,7%), albuminom (0,5%) and globulin (0,1%). Albumin contains lizin and serosoderzhashchie amino acids: triptofan, tsistin. Milk amino acids are successfully balanced and well acquired.
The Size of dairy fat is not constant and in the cow milk makes 2,5-6%. Milk fat is acquired on 98% and contains vitamins. High comprehensibility speaks that fat is in a kind of the smallest emulsii (0,5 billion fatty balls of milk in 1 ml). Each ball is surrounded belkovo-letsitinovoj by a cover thanks to which they do not stick together and do not form fat conglomerates. At milk knocking down in manufacture of cream, sour creams, oils this cover collapses and leaves in pahtu in summary the fat congestion turns out.
Dairy sugar (lactose) makes 4,8-5% and impacts to milk sweetish relish. Lactose participates in milk turning sour, decaying thus on monosaharidy glucose and galaktozu. Of the last it is formed on two molecules of dairy acid. Dairy acid at rn =4,5-4,6 otshchepljaet calcium from casein and casein stvorazhivaetsja.
Mineral substances in milk make 0,7-0,8%. Special value is represented by calcium (1200 mg/l) and phosphorus (950 mg/l). They are well acquired. In milk gland (1 mg/l) is not enough. And as milk is the basic product in a food of children, this lack compensate for the use account in food of children of vegetables, apples.
The Vitamin structure of milk is presented retinolom (0,5 mg/l), tiaminom (0,5 mg/l), riboflavinom (1,5 mg/l). In dairy-sour products quantity riboflavina on 20% more than in initial milk. The maintenance ergo-kaltsiferola in milk the small.
Enzymes - reduktaza, peroksidaza, fosfataza - are developed in milk thanks to microflora. In this connection at sanitary examination of milk reaction to a reduk-basin is used as an indirect indicator bacterial obsemenenija crude milk and cream. Fosfataza and peroksidaza are used as laboratory tests at the control of hectares by milk pasteurisation.
Bacterial pollution of milk is caused neskol-. kimi factors; in the speed and in temperature, coolings J of milk (for example, at temperature 30 °s bacterial 1 pollution arises through 2 ch, at 24 °s - 6, at 10 °s-; 24, initial quantity of microorganisms in milk.
Bacterial pollution of milk begins already from the moment of a yield of milk. Therefore only fast cooling of milk to 4 °s interferes with intensive development of microorganisms and promotes preservation of its quality before receipt on molokozavod. The Great value thus has also security of farms the cold and hot water, washing and disinfectants. Bacterial pollution of milk depends also on a sanitary condition of ware and the equipment on farms. In connection with that that the milk yield of milk is made now basically by machine way, the ware and the equipment should wash after everyone dojki. The condition of a skin of an udder of the animal which cleanliness depends on a laying which is necessary for changing regularly Matters also. The udder before dojkoj should be washed. After dojki it is necessary to filter and cool milk to 10 °s.
The epidemic role of milk as it can be a source of infection with a tuberculosis, the Siberian ulcer, brutsellezom, jashchurom, toksoplazmozom, the Ku-fever and other infectious diseases dangerous to the person Is great.
Extremely dangerously for the person milk of cows, sheep, the goats sick of a mastitis (an udder inflammation). It contains purulent allocation of glands in which in a considerable quantity are found out stafilokokki and the streptococci which are activators of food poisonings.
Pathogenic microorganisms get to milk not only from sick animals, but also through sick people, bacilli carriers, from environment. They find favorable conditions in milk for the development and, breeding, can cause distribution of infectious diseases as dairy-sour bacteria are not capable to suppress their ability to live completely.
Activators of a belly typhus and a paratyphus can keep the ability to live in milk over 20 days. Especially long survives and quickly dysenteric stick Zonne breeds in milk. A tubercular stick coxpaняет the ability to live in milk of 10 days, in lactic products - 20 days, in cheeses - 2 years. Activators brutselleza in milk live 10-40 days, in lactic products-15, in oil creamy - 30 days.
Sanitary requirements to quality of milk. At a sanitary estimation of quality of milk are guided it orga-nolepticheskimi by indicators, acidity, a chemical compound and degree obsemenennosti. Specifications of these indicators are specified in GOST 13264-70 ' Milk cow. Requirements at preparations '.
Reduktaznaja test is an indirect indicator bacterial obsemenenija milk. The more microflorae in milk, the more actively this enzyme. There are 2 tests on reduktazu: with metilenovym dark blue, with rezazurinom.
Reduktaznaja test with rezazurinom is less long on time. Results of reactions define on colouring disappearance. In the first variant with metilenovym dark blue results look through through 20 mines, 2 and 5,5 ch, in the second - through 20 mines and 1 ch, Rezazurin under action reduktazy there pass some stages of restoration which have various colouring. Colouring change testifies to quantity of this enzyme and degree obsemenennosti. In the beginning there is a sine-steel colour. Under the influence of enzyme rezazurin it is restored to rezarufina which paints milk in pink colour. From rezarufina it is formed degidrorezarufin - milk becomes colourless. If through 20 mines in a test tube there is a white colouring, milk is estimated as very bad (the fourth class). If through 1 ch milk colouring becomes pink or white, milk carry to the third class. If colouring thus blue-violet, is considered, that milk of the second class. If milk through 1 ch does not change the colouring, it carry to the first class.
The Class bacterial obsemenennosti milk define in accordance with GOST 9225-84 ' Milk and dairy products. Methods of the microbiological analysis ', to dairy-sour products concern curdled milk, kefir, sour cream, cottage cheese. They possess high food value and well influence digestion and the general condition of an organism as the dairy-sour microflora in guts oppresses development and reproduction of putrefactive microorganisms. It has been stated for the first time I.I.Mechnikovym and confirmed by experiences And. P.Pavlova.
Dairy-sour products concern the perishable. At long storage in them start to develop
plesnevye mushrooms, yeast which cause damage of moloch-yo-sour products. Therefore terms and temperature of storage of these products which should be stored at temperature not above 6 °s have great value. The Period of storage of all makes a pier of internally-sour products 36 ch, except sour cream which is stored 72 ch,
Dairy-sour products prepare from the pasteurised milk on pure cultures of dairy-sour bacteria. The major component of dairy-sour products is dairy acid which possesses biological activity and development of putrefactive microflora brakes.
Cottage cheese is made of the whole milk containing about 15% of casein, 18% of fat and 3000 mg/l of well acquired calcium. In it all fat-soluble vitamins remain almost. A cottage cheese period of storage - 36 ch.
The Cow oil is most valuable of all food fats, It contains 83-84% of dairy fat, and also retinol, kaltsiferoly and tokoferoly. The Butter store within 10 days.
Cream carry to products of high fat content and power value. They are issued 35, 20 and 10% of fat content.
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