1 / 12

« Dairy Production »

« Dairy Production ». NUTRITIONAL VAIUE OF MILK Man, in common with other mammals, is born a milk drinker , so milk is considered to be highly important for the nutrition and well-being of mammalian infants. It is interesting that the milks of all species contain the

rupali
Download Presentation

« Dairy Production »

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. «Dairy Production»

  2. NUTRITIONAL VAIUE OF MILK Man, in common with other mammals, is born a milk drinker , so milk is considered to be highly important for the nutrition and well-being of mammalian infants. It is interesting that the milks of all species contain the same nutrients, differing only in proportions. Having found milk good food, man domesticated various species of mammals for dairy purposes throughout the world. Cow milk is sure to be the principal type used in the world. Other animals utilized for their milk production include buffalo ( in India, China, Egypt, and the Philippines),goats (in the Mediterranean countries), reindeer (in northern Europe), and sheep ( in southern Europe ). In general, the processing technology used for cow milk can be successfully applied to milk obtained from other species. Cow milk has been used by man from the earliest times to provide both fresh and storable nutritious foods. The nutritional value of milk is indicated by the fact daily consumption of a quart (0,95 litre ) of cows’ milk supplies an average man with approximately all the , calcium, phosphorus, and riboflavin, one-half the protein, one third of the vitamin A, ascorbic acid, all the minerals needed daily. Considerable amounts of nicotinic acid and choline are also provided. Most milk is manufactured into more stable dairy products of worldwide commerce , such as butter, cheese , dried milk, ice-cream, yogurt and some others.

  3. Answer the questions: What is milk important for ? Do milk of al animals contain the same nutrients? Whose milk is the principal type in the world? What animals give milk? What dairy products is milk produced into? Tell about Nutritional value of milk

  4. YOGURT Yogurt originated in eastern Europe and it is believed to have been food in the Balkan countries for at least 2000years. Even today, the consumption of yogurt is more than 10 times greater per capita in Europe than in the United states. However, sales of yogurt in the United States as well as in Russia have increased in recent years more than those of any other item in the dairy produce. This is largely due to the introduction of fruit-flavoured yogurts and to an increased appreciation among consumers of the low-calorie, highly nutritional aspects of yogurt. Its most popular uses are as a between-meal shack, as a dessert, and as the noon meal. Yogurt is made in a similar fashion to buttermilk and sour cream, but it requires different bacteria and temperature. Traditionally, the product is said to have been made from milk concentrated by boiling. Today yogurt is made from homogenized whole, lowfat, or skin milk which are fortified with nonfat dry milk or fresh condensed skim milk in order too raise the total solids to 14-16 percent. When was yogurt originated? What countries consume more yogurt? Why does the consumption of yogurt increase? What are differences in the production of cheese and buttermilk ? Which milk is cheese made from?

  5. Agree or disagree 1.Yogurt was originated in Eastern Europe about two thousand years ago. 2.Americans consume more yogurt than European citizens. 3.The difference in manufacturing of yogurt and buttermilk lies in bacteria and Temperature. 4.There are small quantities of protein, lactose and B-vitamins in yogurt. 5.Yogurt can be made from homogenized whole, lowfat, or skim milk. 6.The body firmness of yogurt is increased by lowering the milk solids. 7.There are three popular types of fruit-flavoured yogurt. 8.Fruit of other flavours are added into Swiss-style yogurt after coagulation occurs and the mixture is cooled. 9.Manufactures put fruit at the top of the cup making Sundae-style yogurt. 10.Yogurt causes many problems to normal bacterial to the intestinal tract of humans. Complete the sentences 1.Yogurt was originated in…….. 2.People in……… consume more yogurt than people in the United States. 3.Yogurt, buttermilk and sour cream are made in a similar fashion but yogurt needs…….. 4…….. are used in manufacturing yogurt. 5.Sugar and fruit are added to yogurt to…….. 6.Fruit and flavours are added after…….. 7.Swiss-style yogurt and Sundae-style yogurt differ in…….

  6. BUTTER When the making of butter originated is not really known. Whatever the origin, butter has been used as food, and sometimes as a medicinal and cosmetic, for at least 5,000 years. Butter is known to be one of the most highly concentrated forms of fluid milk. One should process twenty litres of whole milk to produce one kilogram of butter. This process leaves approximately 198 litres of skim milk and buttermilk, which at one time were disposed of as animal feed or waste. Today the skim milk portion has greatly increased in value, as it is fully utilized in other products. Commercial butter is 80-82 percent milk fat, 16-17 percent water, and 1-2 percent mil solid other than fat (sometimes referred to as curd). It may contain salt, added directly to the butter in concentrations of 1to 2 percent. The addition of salt to butter is sure to contribute to its flavor and also acts as a preservative. The colour of butter reflects the concentration of carotene, which is known as yellow, fat-soluble pigment and a precursor of vitamin A. Today manufacturers add food colouring throughout the year to ensure a consistent colour. Where is butter used? What is butter? How much milk do we need to produce a kilogram of butter? Why do manufacturers add salt in butter ? What influences the colour of butter?

  7. Answer the questions 1.Do you like to eat dairy products? 2.what dairy products can you name? 3.Why are dairy products useful in our life? 4.Do you know anything about butter? Find in the Text: - Subject - The infinitive - Passive Voice - Modal verbs

  8. THE COMPOSITION OF MILK Hippocrates is generally recognized as the father of medicine and according too one of his earlystatements, he considered milk to be “the most nearly perfect food.” Although milk is a liquid and most often considered as a drink, it contains between 12 and 13 percent total solids and perhaps should be regarded as a food. In contrast, many “solid” foods, such as tomatoes, carrots, and lettuce, contain as little as 6 percent solids. Many factors influence the composition of milk, including breed, genetic constitution of the Individual cow, age of the cow, stage of lactation, interval between milkings , and certain diseaseconditions. The composition of milk varies among mammals. Goat milk has about the same nutrient composition as cow milk, but it differs in several characteristics. Goat milk is completely white in colour because all the beta-carotene is converted to vitamin A. Sheep milk is rich in nutrients, having 18 percent total solids (5,8 percent protein and 6,5 percent fat). Reindeer milk has the highest level of nutrients, with 36,7 percent total solids (10,3 percent protein and 22 percent fat).These high - fat, high - protein milks are excellent ingredients for cheese and other manufactured dairy products. The major components of milk are water, fat, protein, carbohydrate, and minerals. Who considered milk to be “the most nearly perfect food”? What factors influence the composition of milk? Does the composition of milk differ among mammals? Which milk has the highest level of nutrients? What components of milk can you name?

  9. Match the words 1.the perfect food 1.превращается 2.liquid 2.влиять 3.the completeness 3.прекраснаяеда 4.the sample 4.хлопья 5.to affect 5.длятого, чтобы 6.the composition of milk 6.жир 7.to achieve 7.белое по цвету 8.to vary 8.общее количество сухих веществ 9.contributing 9.полнота 10.while in colour 10.воздействие 11.is converted 11.составмолока 12.flakes 12.ценность 13.easily digested 13.проба 14.total solids 14.находить 15.protein 15.жидкость 16.to identify 16.достигать 17.in order to 17.способствующий 18.contribution 18.легко перевариваемый 19.value 19.отличаться 2.fat 20.белок

  10. Translate into English Твердый, порода, возраст, дойка, болезнь, самое богатое жиром, корм плохогокачества, недостаточное количество, относительно низкое по количествубелка и минералов, прописывается, молоко северных оленей, самый высокий, главный компонент, многочисленный, существенные аминокислоты,оценить.

  11. Cheese The real beginning of cheese – making is unrecorderd in history. However, it must have occurred within a few centuries after the domestication of the cow and other mammals. Cheese is known to have played an important role in the economy of many nations. It is found to have become one of the means of exchange because it provided milk in a moe portable and less perishable form. It is intresting that no other class of milk products or of ny other foods has been so greatly differentiated as have cheeses. There exist moe than 2000 names of cheeses , although sometimes similar products have different names. Diferent types of cheeses can be cassified in many ways, but the most commonly used classification is based on cheese hrd ness or ripening method: 1.very hard 2.hard 3. Semisoft 4.soft. Actually , there are so many types of cheese varying in flavor,aoma, body, and textue,that no gourmet should ever become bored with cheeses. Nowadays cheese producers are working hard at improving facilities , equipment, quality and volume of manufacturing methods . Cheese-making is considered to be now a science as well as an art.

  12. Put the verbs into the necessary forms: 1.The fermentation of milk into finished cheese (to require) several essential steps. 2.PH (must /to determine) correctly before cutting the curd. 3.It is important to determine pH correctly before (to cut) the curd. 4.Milk (to know) to coagulate due to bacterial activity. 5.Lactose stimulates growth of microorganisms (to produce) organic acids. 6.We like yogurt (to produce) by our local factories. 7.Harmless bacteria are added (to prevent) milk from spoilage. 8.If water is removed from milk it (can /to store) for longer periods. 9.Rome (to be) a rich market for cheese during the reign of the Caesars. 10.They (to fortify) skim milk with vitamin a next time. Answer the questions: 1.When was the first cheese produced ? 2.From milk of what animals can we produce cheese? 3.Why has cheese become one of the means of exchange? 4.What types of cheese can you name? 5.What is cheese-making compared with?

More Related