The dairy products

THE MILK AND THE DAIRY PRODUCTS

                        I.            Chemical composition of milk

The milk is a yellow-white liquid, with sweet taste and a complex chemical composition  in according of space, alimentation, age, health of the animals. Cow milk contains 87,5% water and solids 12,5% made by: fat, lactose, protein, mineral substances, vitamins.

             Organic substances:

A.    The fat: triglycerides, sterols, phospholipids and free fat acids.

B.     Nitrogenous substances:

         1. protein substances:  antibodies, enzymes;

         2. proteinaceous substances:  free amino acids, creatinine, uric acid, sulfocianic acid.

C.     Non-nitrogenous substances : lactose, organic acids.

D.    Vitamins: - A, B1, B2, B3, B4, B5, B6, B12, C, D, E, K, P.

E.     Anorganic substances: - Ca, Na, K, Mg, Mn, Fe, Co, Cu, Zn, P

F.      Gases: - O2, N2, CO2, NH3

The milk’s fat.The fat is the most variable component, being fairly wide limits, even within the same species. From the chemical point of view, consists of: glycerides and association substances like: phospholipids, sterols, fats. Lipids are in the form of globules of milk fat with elliptic form elliptic, cells that are surrounded by the surface of a  lipoprotein membrane.

Due to the high degree of dispersion, the fat of milk has several features:

• emulsify easily and it is almost completely assimilated;

• has a melting point below body temperature (below 370C), so that the liquid promotes some enzymatic reactions;

• the lipoprotein membrane has a convenient pH for lipases' action

The fat (the glycerides) is formatted by mono-, di-, triglycerides containing saturated and unsaturated fatty acids in various proportions, which gives some properties of substances influencing the consistency and the conservation. These fat acids are:

·         Volatile - soluble (butyric, caproic);

                         - insoluble (caprylic (C8), caprynic(C10));

·         Less volatile: lauric acid (C12);

·         Non-volatile insoluble: myristic acid (C14), palmitic acid (C16), stearic acid (C18), arahnic acid (C20);

·         Unsaturated fatty acids with a straight link: oleic acid, C10 - C16;

·         Unconjugated polyunsaturated fatty acids: linoleic acid, linolenic acid, arachidonic acid

The oleic acid palmitic and stearic represents 70 – 75 % from total   and from this 1/3 is the oleic acid.

            The fat globules have sizes between 0.1 – 10 μ and are made in 3 layer. In the membrane’s structure there are : phospholipids, cholesterol, vitamin A, enzymes, protein, which are connected with phospholipidos  through  electrostatic links .

             The milk’s protein. The protein content of milk varies according to: species, race , alimentation , stage of lactation, the physiological state of the animal. Proteins are macromolecules formed by chaining about 25 residues of alpha-amino acids, their properties influencing specific properties of milk proteins. In milk there are three groups of proteins: casein, whey's proteins and proteozo-peptones.

             The milk’s Carbohydrates.  The milk contains a quantity of carbohydrates in solution and it prints the sweet taste. The carbohydrates are: neutral (lactose), nitrogen (N-acetylated glucosamine, N-acetylated galactosamine), acids (sialic acid is linked to the lactose and nitrogen substances).

            The galactose is found in milk in a proportion of 4.7 to 5.2% and represents 40% of the dry matter of the milk.

Lactose is the substrate for many microorganisms which produce fermentation with is a technological importance: obtaining acidic dairy, lactic acid and lactates , and for  ripening of the cheese. Into the milk, the lactose is found in two isoforms α, β, which differ by the position of a hydroxyl group (-OH) on a C of glucose, which are in balance.

             The milk’s vitamins. The milk is an important source of vitamins necessary for babies. Fat-soluble vitamins are found mainly in cream and butter, and the soluble in skimmed milk and whey. The vitamins are: A, B1, B2, B3, B4, B5, B6, B12, C, D, E, K, P.

            The milk’s enzymes. Their origin can be endogenous or exogenous (if enzymes from blood by passing through the breast tissue or when they are secreted by the microorganisms). They are:

ü  oxidoreductases: peroxidase, xanthine oxidase, catalase, sulfhidriloxidaza

ü  transferases: ribonuclease, lactozosintelaza;

The gases of the milk. The milk has variable gas content between 3-8%. CO2 prevailing immediately after milking, after which, if exposed to air increases the amount of CO2 and decreases the amount of O2 and N2. The milk contains a small amount of NH3.

The microorganisms are of three types: yeasts, molds and bacteria. Milk immediately after the milking has a number of micro-organisms, ranging from a few thousand / ml up to several million / ml.   Microorganisms are three types: yeasts, molds and bacteria. Yeasts can have negative role when ferment lactose with the formation of alcohols and gases, preventing the bloating of the cheese or taste defects. The molds can have a negative role (Monilisnigra, Penicillium house Cladosporiumbutyri, Mucor mucedo, Oediumlactis) and a positive role (camemberti Penicillium, Penicillium roqueforti).

      Sensory and physical properties of milk

            Sensory properties are:

Ø  Consistency: smooth, normal

Ø  Appearance: opaque liquid

Ø  Color: White - frosted to yellow – white 

The physical properties are as follows:

Ø  pH = 6.6-6.8

Ø  Temperature _freezing= -0.540 ÷ -0.580 º C

Ø  A = 16-20 and T (Thorner)

Ø  Degree of contamination = I (sheep's milk is acceptable grade II)

Ø  Fat = min. 3.2%

Ø  T = 100.2 º C

        

                                                                            II.         Dairy products

General methods for preserving milk

The way to prevent the alteration means there are 3 main groups of processes: physical, biochemical and chemical.

Physical processes

v  Cooling - Refrigeration and freezing

v  Heating - pasteurization and sterilization

v  Partial Dehydration - condensed milk

v  Heating and partial dehydration - condensed milk and sterilized

v  Heating, partial dehydration and added sugar - concentrated milk with sugar

v  Dehydration submitted - milk powder

v  Heating and centrifugal force - milk bactofugat

v  Dehydration submitted and instantinizarea - milk powders

v  Action radiation - radiation sterilized milk

Biochemical processes (uses and heating):

v  dairy lactic acid fermentation (iaur, buttermilk, milk Acidophilic);

v  lactic and alcoholic fermentation (kefir, cumâs).

Chemical processes (rarely used):

v  addition of antiseptics;

v  artificial acidification (cheese);

v  addition of H2O2 and catalase;

v  the addition of salt (to make cheese and butter).

Chilling involves lowering the temperature to 2 - 50C, allowing the extension phase temperature antibacterial milk, prevents the development of lactic acid bacteria and therefore prevents acidification of. Longer apply pasteurized milk hindering the development of vegetative and spore forms of microorganisms that have survived the pasteurization process or from subsequent infections.

Preservation of finished products such as milk, cream, sour milk products, butter and cheese are all made by refrigeration. Max length. Storage at 2 - 40 degrees that does not change shall be 2-3 days.

Freezing - if this applies to milk very slowly. It applies more to store butter, ice cream and in some cases for cream, fresh cheese and skim milk concentrate cows. The low temperatures used in the freeze produce profound changes in the metabolism of microorganisms, so that changes occur in the biochemical reaction rate and the formation of ice crystals on the substrate lead to dehydration thereof, increasing the concentration of the solution, the osmotic pressure which adversely affect the development of micro-organisms.

Pasteurization - method of preserving milk that seeks the destruction of pathogenic bacteria and microflora ordinary milk. When choosing pasteurization regime will take account of the destruction of microorganisms resistant to bactericidal effect of heat. It will choose a combination of temperature - time to ensure destruction of M. tuberculosis, the most resistant of all pathogenic micro-organisms did not survive certain that there is no other pathogen. Heating milk must change as little structure and composition, for which the pasteurization will meet certain conditions: heating to be homogeneous pasteurization is carried out in the absence of the air. The methods are:

1.      Heating milk on one side in thick. This applies in the case of milk intended for the manufacture of cheese.

2.      Heating the milk in a thin layer on one side. In applying this method is used Pasteuriser drum.

3.      Heating the milk in a thin layer on both sides. Use Pasteuriser plate, milk is heated in a thin layer on both sides, which aims to ensure the homogeneity of the efficiency of heat treatment and heating.

Milk sterilization is carried out by two basic systems:

Ø  Indirectly heating the milk by the use of the heat exchanger;

Ø  Heating the milk direct contact with heat (steam).

Direct heating is achieved in two ways: - injection of steam into the milk (upperization) - injection of milk in - a steam chamber (spray).

Admissibility of drinking milk

v  Acidity: 16-210T

v  The minimum is 1,028 to 1,030 regular milk and skimmed milk.

v  Delivery is maximum temperature 120C.

v  phosphatase and peroxidase reaction is negative.

v  fat percentage may be different: for standardized milk may be as follows: 2, 2.5, 3.5, 4, 7.

v  Color: White.

v  Smell and taste is pleasant.

v  Appearance: homogeneous, free from impurities and sediments.

v  From the microbiological point of view:

o   coliform 10/cm3

o   aerobic mesophilic 300000/cm3

o   E. coli 1/cm3

The acidic dairy technology

Acidic dairy products derived from the fermentation of milk with lactic acid bacteria added in as  a form of culture. Production of dairy is founded on the principle of conservation of milk by biochemical method, based on the antiseptic action of lactic acid bacteria produced by the fermentation of lactose into lactic acid.

Classification:

Ø  lactic fermented products: yogurt, buttermilk, biogurt, milk Acidophilic;

Ø  obtained by lactic fermentation and alcoholic: kefir, cumâs; acidophilous milk with yeast.

Items from the first category have a thicker curd (green chees), smooth and bubble-free. Accumulation of lactic acid during fermentation have an acid taste, slightly sour.

Products in the second category have a fine curd (green cheese) crossed by tiny bubbles of CO2. Taste is slightly astringent, acidifying due to accumulation of lactic acid, CO2 and alcohol.

During the manufacture of dairy acidic, a number of physicochemical and biochemical processes occurred, as follows:

ü  lactose fermentation of microorganisms;

ü  a decrease in pH due to the accumulation of lactic acid;

ü  formation of flavor substances;

ü  formation of ethanol and CO2, in some cases;

ü  coagulation of casein;

ü  proteolysis by removing aminoacids.

The nutritional value of dairy products is the quite high acid, which contains all the nutritional components of milk in something readily assimilable. The energy content of these products is low due to the transformation of part of the lactose into lactic acid and CO 2 and alcohol. Due to the fact that the fermentation products are formed, acidic dairy products and dietary properties are favorable for non-therapeutic role. Assimilation and digestion increases because the substances are partially hydrolyzed protein and curd (green cheese) obtained is fine, being more accessible the action of digestive enzymes.

Butter is a dairy product made by stirring fresh or fermented cream or milk. It is consumed spread on other dishes, as a condiment and it helps to cook or to make sauces or roasts. So, the butter is ate daily in many parts of the world. Butter consists in fat which is surrounded by tiny droplets of water, protein and milk. The most common type of butter is made from cow's milk, but also it can be obtained from the milk of other mammals, including sheep, goat, buffalo or yak. Sometimes you can add in butter salt, flavors, or preservatives.

Cream is a dairy product made by fat which rises to the surface of non-homogenized milk. Cream is obtained from cow or buffalo milk, unboiled, put in a bowl to caught (curd) in a cool dry place. After a few days fat milks rise to the surface in a thin or thicker crust , depending on the milk fat. This time of few days is shortened in industrial processes for obtain cream using centrifugals named cream separators.

Yogurt is a dairy product made by milk fermentation. Any milk may be used to produce yogurt, but today, cow's milk is the most commonly used. Yogurt has a texture like a gel and taste slightly sour because of fermentation of sugar from milk (lactose) into lactic acid.

Kefir (aka the kefirs) is a milk product made by fermented milk; it”s originated in the Caucasus area. It is prepared by introducing kefir grains in milk from cows, goats or sheeps. Traditional kefir was made in waterskins (bottles) that were hung near a doorway; anyone passing by hit the waterskin in order that milk and kefir grains to mix well.

Cheese is a dairy product obtained by coagulation of milk from some animals, mostly cows, but also goats, yak, sheeps and buffalo. In order to obtain coagulation of milk is used the junket, but some types of cheese is coagulated with acids such as vinegar or lemon juice, or with certain types of Cynara.

The junket is an enzyme traditionally obtained from the stomach of calves, but more frequently, currently it”s used microbiological substitutes (obtained in the laboratory). In order to reduce the pH and to develop the flavor, cheese get a special bacteria and some types of cheese have a mold inner shell or have mold inside. The natural color varies from white to yellow. In certain type of cheese is added different plants and spices. Variously types of cheese are the result of different types of bacterias and molds, different levels of milk fat and different ways to process cheese.

Fresh white cheese is a dairy product obtained by boiling the whey left after making curd/green cheese. Urda has a soft, crumbly texture. It's like Italian cheese "ricotta", having a high content of protein and low fat.

Whipped cream is a dairy product produced by churning cream which is used most often sweetened with sugar or other sweeteners. If cream contain over 30% fat after mixing it can double the volume by aeration.

                                                          III.                       The correct share of milk products in the daily menu

A recent study showed that one glass of milk per day not only brings important nutrients, but has positive effects on the brain, increasing its performance. Milk and milk products as foods with high nutritional value, but also a source of bioactive substances with multiple physiologic activities beneficial to the human body.

For an ordinary man it is recommended to use 2-3 servings of dairy a day, where a serving is 1 cup of milk, 1 200 ml yogurt, 50 g of feta cheese or half a cup of cottage cheese (enter category butter fat). Rations of cheese varies depending on the amount of milk consumed, as well as other animal foods in the daily diet of the person concerned (about 40 g/day).

For children and adolescents

• children 1 to 12 years: 400-600 ml/day

• teenagers: 300-500 ml/day

At birth, the infant's bones contain 30 g calcium, whole amount provided. In the first 4-6 months baby's diet consists exclusively in milk (either breast or formula to him) and then introduce the cheese and yogurt.

After the age of one year , milk must remain the basic food of the child, preferably whole milk, rich in fatty acids necessary for brain development and the nervous system.

In those small daily nutrition should not be missing 2 glasses of milk. When you are thirsty, drink water, and fruit juice to be classified in the category dessert and consumed in moderation. As children grow, and increase your daily requirement of calcium, puberty and adolescence as the period during which the maximum bone mass and bone capital is for the rest of his life. In reality, that's the critical age do not consume enough milk, and calcium deficiency is a rule!

Children who do not consume enough dairy products will compromise bone strength that cannot be retrieved later, even if calcium intake will be optimal. In other words, calcium deficiency in childhood and adolescence cannot be compensated later. Increased consumption of milk and milk products in childhood and adolescence leads to a 50% decrease in the risk of osteoporotic fractures, bone mineral mass gained in puberty then being maintained well into adulthood.

For adults

• 250-300 ml/day

Even though the bone growth in adults has been concluded, the accumulation of bone tissue occurs around the age of 35 years, after which the mineral density begins to fall in both sexes. In addition, the bone tissue is not fixed, but continually undergoes a process of renewal, so it takes a dietary intake of calcium/day 900mg.

In addition to the skeletal system, many other organs and systems of the human body benefits from their consumption of milk and milk products: immune system, digestive function, cardiovascular system and blood pressure. Milk accelerating the loss of the extra kilos, "quiets" the nervous system and relieves stress, protects teeth against caries and prevents calcium deficiency (hypocalcemia).

For seniors

• 300-500 ml/day

And after the age of 50 years, the milk remains the most valuable and efficient source of calcium and protein, vitamins and minerals, easy to digest. Intake, digestion and absorption of nutrients are negatively affected by aging, appetite decreases, and the synthesis of enzimee and her offspring.

Milk proteins have high quality and contain all the essential amino acids (which cannot be synthesized and must be brought in from food). Besides the fact that they are easy to digest milk proteins, immunoglobulins, lactoferină and contain enzymes that regulate digestion and immunity. Milk and its derivatives can cover at least 30% of daily protein requirements.

In milk are present all the minerals necessary for life, in the optimal proportions, easily absorbed and used effectively in the body. Lactose (milk sugar) enhances calcium absorption while the lactoferrin and lactalbumin (milk protein) increase the absorption of minerals.

The senior production of gastric acid is poor, which causes many vitamins and malabsorbţia favour the proliferation of intestinal bacterial flora. Milk makes up for this shortcoming, vitamins in milk being linked by special proteins that they protects the intestinal bacteria and extend their contact with the lining of the digestive to be absorbed. Thus, regular consumption of milk prevents fill of vitamin B12 and folic acid, so combat anemia in the elderly.

Milk and derivatives contain plenty of water and are easily consumed even by people with teething problems, therefore, milk is the best source of hydration for the elderly.

Non-fat milk and milk products can be considered as necessary and effective functional foods in the prevention and treatment of hypertension.

Milk: it is good for health or not? Three opinions on the pros and cons

Numerous studies have concluded that it is okay to consume a significant amount of daily milk because they have complete proteins, prevent osteoporosis, are the main source of calcium and helps in fixing bones, helps to weaken, it moisturizes and helps you sleep well. The research doesn't stop here and every time milk consumption declines further studies that highlight the other benefits it brings milk consumption. Let's not forget any of the ads that proclamează the benefits of regular consumption of dairy products. It is impossible not to notice and not stay with the idea that it's okay to consume many dairy regularly.

1. Dr. Mihaela Bilic, nutritionist

Dr. Mihaela Bilić, renowned nutritionist doctor in the country argues that it would be the ideal food milk if they contain fibre. In other words, milk has everything i need for the human body. "Milk is one of the rare food, if not the only, to present all the nutrients in optimal proportions and high bioavailability, thus being effectively utilized by the body. If he had, and we can call it the IDEAL FOOD, because I can live only by drinking milk and milk-based products. "

2. Prof. Dr. Nicolae Hancu, MD diabetes, nutrition, metabolic diseases and an honorary member of the Romanian Academy

Nicolae Hâncu doctor argues that healthy eating means eating foods from the five food groups: grains, fruits and vegetables, dairy, meat and legumes, fatty foods and sugary foods. He also argues that the yogurt should be eaten regularly by children, rather than milk.

3. Dr. Robert Morse, Naturopath recognized doctor (considered one of the greatest healers in the world). Doctor Robert Morse claims that cow's milk is for cows. "There is nothing wrong with drinking milk from birth, when you open your eyes and up to the age of two years. With the only condition that milk should be breast milk, i.e. fresh, unprocessed and natural. The problem is that many of the children are placed on the cow's milk or artificial formulas that are nearly 20 times more concentrated than cow's milk, "warns in his book specialist" to live healthily without toxins. " To understand why cow's milk is not suitable for children, you have to know that it has a protein content of not less than four times the size and concentration of minerals over six times higher than human milk, which makes it very difficult to digest for infants. In the absence of enzymes to digest, babies will have digestive problems, excessive secretion of mucus from the nose, the lungs, the brain and ears.

Doctor recommendations

Drink small amounts of fresh milk (1 cup/day) and increase the dosage gradually every 4-5 days until you reach tolerated him. The body will increase correspondingly lactase synthesis if you make a habit of drinking milk.

Drink the milk, the presence of other foods that can slow down intestinal transit and favoring the digestion. If you drink milk "on empty belly ' will be rapid gastric emptying, and the undigested lactose will quickly get into the colon, where fermentation occurs.

Use whole milk, digest lactose and fats slow down gastric emptying. The high temperature causes the acid hydrolysis of lactose, so warm up milk or eat it turned into buttermilk.

The secret of coffee with milk:

The coffee drunk at the end of the meal is a digestive, bitter taste her stimulating the release of bile salts, which accelerates intestinal transit. Coffee with milk has a different effect, the tannins in coffee precipitated proteins in milk and delay gastric emptying, and your stomach will be full for 2-3 hours, emphasizing the feeling of satiety. Therefore the coffee with milk is "girlfriend" slimming cure and can be eaten before, after, or better yet instead of table!

                       IV.            Dairy products and their effects on our health

The milk and the milk products are among the foods of particular importance in the growth of the child and during pregnancy and lactation, and throughout his entire life. Unfortunately, in recent years, people prefer foods high in fat and protein, which contributes to the emergence of various health problems at adulthood or old age. Although these foods are beneficial for health, they should be eaten in moderation.

The milk and the survival

The milk is a natural special - food for children and initial food for mammals’ babies. It is considered the food of life, the link between mother and baby. It often is associated with survival in the first years of life and   love of or for mother, so it is not surprising, that many persons are, for the whole life, addicted to this sweet essence of life. Theoretically, milk is the first food with sweet taste and witch teach us to feel the need for sugar.

What is lactose intolerance?

The lactose which is pure sugar, it should be easily digested and used to give energy to the body, but some children are lactose intolerant. Even many adults are sensitive to milk sugar, becoming allergic to this substance. Nearly half of the world population is lactose intolerant, which can result in bloating, abdominal pain and diarrhea after drinking the milk. Fortunately, most children have not adverse reactions to mother's milk and any other dairy products, at least in the first years of life.

When the breast milk is replaced in infant feeding with other milk, goat or cow milk, allergies have a much higher incidence. These types of milk are rich in protein, and the baby cannot handle invasion of new proteic cells.

Albumin and casein are two protein from milk that can give, especially for children, various side effects, like allergy. This is manifested by redness of the skin, eczema, chronic otitis media, hyperacidity and other health problems.

What is the composition of this food.

Even for adults, cow's milk and food derivates of it are not ideal to be consumed daily, especially industrial products. It is known that when an upset mother is breastfeeding her child, he will have intestinal problems, too. Thus, we think that would be the reaction of people to milk taken from some animals that are not properly treated, beaten, malnourished.

If we see the bright side, milk is a food rich in protein and a good source of calcium. Balance of essential amino acids it contains is much greater than for vegetables. Milk also contains many B vitamins, including B6 and B12, vitamins A, D and E, most of the minerals - although it has mainly calcium and phosphorus - as well as potassium and sodium. Includes trace amounts of zinc, iron, selenium, magnesium and copper, and some vitamin C, but certainly not enough to come how welcoming body needs.

A glass of milk contains about 300 milligrams of calcium, a high level that can not be found in other foods, and phosphorus, which is essential for bone health. Other foods, such as meat, nuts or different types of seeds have higher phosphorus content. Many kinds of cheese also contain very much calcium.

What milk fat can do us?

A major concern of physicians is the high fat content of milk. Eating regular whole milk or whole milk products leads to increased fat content, this having the effect of the occurrence of diseases. Whole milk is made up of 3.5 percent fat, but about half of the 150 calories they contain a milk have 8-9 grams fat (nine calories per gram).

The skimmed milk fats containing whole milk are reduced by half. Low fat whole milk and skimmed milk are similar in terms of content of minerals and vitamins, as well as in terms of levels of protein and carbohydrates. The only difference is the amount of fat. Another concern of the experts is that these types of milk are most often processed products. The natural milk that comes from the cow's udder during processing, boiled, treated with different preservatives and emulsifiers and diluted to create the pasteurized milk. During this process, the milk loses vitamins A, B12 and others, and biotin. Often, vitamin A and vitamin D are then added back into the milk broadcasted to strengthen.

Adults have to lay off with milk...

In general, do not recommend  drinking of milk,  by adults. A glass of warm milk before bedtime can help sleep better at night, most likely because it contains a substance called triptopan. But enough calcium and protein can be taken and many other foods.

For adults who tolerate dairy products, which are not overweight, have not high blood pressure, high levels of fat in the blood or a family history of heart disease sufferers, it is recommend  the moderate consumption of milk and products derived from it, but not every day as may arise a sensitivity to milk that will evolve over time. It is believed that yogurt and kefir, although some do not like these foods, are probably the best way to get your daily nutrients take it contains milk.

The butter should be eaten in small quantities

The Butter is made from milk with a machine and mainly contains milk fat. It is a very rich in fat and cholesterol, they are in large amounts vitamins A and D. It has low levels of other vitamins and minerals and has enough calories.

Yogurt - a product for a healthy life

Yogurt is the end product of the fermentation process so the whole milk, as well as of the skimmed milk which acts on bacteria and the yeast.

Many use it as an adjunct to digestion. Yogurt helps to recover the  normal acidophilic  bacterial flora of the colon leading to complete digestion and better value of food rich in fiber

7 adverse effects resulting from excessive consumption of dairy

1.         Dairy products have a high percentage of fat, mostly saturated

Cheese and processed cheese have a high fat counts, so it is preferable to choose feta, ricotta, fresh cheese or cheese pearls. Parmesan contains 7 times more calcium than milk, but it is preferable to eat grated over various dishes without overdoing.

2.         Cheese has more calories and low nutritional value

Avoid processed cheese because it is produced from waste products left over from other milk preparations. "It's a mixture of scraps of cheese, lots of fat (usually butter) and special salts  for emulsify the fats," explains nutritionist.

3.         Dairy foods contain trans fats that increase cholesterol

The highest concentration of trans fatty acids is found in cheese, cheese and butter, so people who have heart problems and high cholesterol is preferable to avoid the dairy products category. A healthier alternative is dairy goats and sheep, which have lower fat molecules, are easier to digest and have a low impact on blood lipid levels. The nutritionist recommends goat and sheep cheeses, for people with digestive problems.

4.         Dairy products are high in calories and stimulates appetite

How many times have you said that you can eat cheese at all? The explanation of this dependence is simple, as stated nutritionist: "Cheese is a food rich in fat, lack of fiber and low in carbohydrates. Gives no satiety, but on the contrary, stimulates appetite."

5.         Can trigger allergies

Tyramine of Camembert cheese, parmesan, brie or the mold can trigger allergic reactions for sensitive people.

6.         Increase blood pressure if consumed during treatment with antidepressants

People receiving treatment with antidepressants (monoamine oxidase inhibitors) should avoid all cheeses in brine, fermented or mold, warns nutritionist. Because rich in tyramine and histamine content intercaţionează with antidepressant medication and can cause high blood pressure.

7.         Too much salt

Cheeses are among the most tasty food, along with cold cuts and snacks. Too much salt can damage the heart and kidneys. The most unsalted cheeses are: curd, ricotta, Swiss cheese and pearls. Instead, the parmesan and feta cheese is salty, which should be consumed only as a condiment, not to do abuse them

Bactericidal power of milk

Immediately after milking, the milk contains substances that inhibit or destroy a series of micro-organisms. The bactericidal power of milk lasts 2-3 hours and is given by: agglutinins (antibodies) and lactoperoxidase (enzyme). These substances have weak activity in udder but become more active in freshly milked milk. Bactericidal power of milk may be extended if the temperature of milk decreases as follows:

If freshly milked milk is not cooled immediately and it is stored for longer, the existing microorganisms are  growing up in a rapid pace.

On heating milk to high temperatures occurring phenomena:

- At 80 ° C are destroyed lactam, favoring the growth of lactic acid bacteria;

- At 90-120 ° C one part of the protein is distorted, to form peptides, and promotes the development of streptococci, lactose is converted to reducing substances, including formic acid promote the development of lactobacilli;

- At 120 º C it is destroying growth factors and inhibit the growth of microorganisms.