Nutritional quality of dairy products by PANDISELVAM.R 1M.Tech Agricultural Processing And Food Engineering Tamilnadu Agricultural University

MILK

Cow milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7% minerals  and supplies 66 kcal of energy per 100 grams. 

Milk protein is a rich source of essential amino acids.

Fat

Butyric acid is responsible for its typical flavours and off-flavours (rancidity) of milk and its products.

significant role in nutritive value, flavor, smooth texture, soft body and rich taste to dairy products.

Protein

Main proteins of milk are caseins, alpha-lactalbumin and beta-lactoglobulins.

Milk Sugar

Lactose is readily fermented by the lactic acid bacteria producing lactic acid and is important both in the production of cultured milk products and in the spoilage of milk and milk products by souring.

Lactose is responsible for the defect known as ‘sandiness’ in ice cream.

Mineral

Milk is an excellent source of calcium and phosphorus.

The minor constituents present in traces are Copper, Iron, Cobalt, Manganese, Silica and Zinc.

Vitamin

Milk is good source of vitamin A & vitamin D

However, milk is deficient in vitamin C.

Fat rich milk products -contain large quantities of fat soluble vitamins.

Whole milk, skim milk and buttermilk contain water soluble vitamins.

Pigments

carotene and xanthophyll, grouped together as carotenoids

Carotene - gives yellow colour to milk - acts as an antioxidant - precursor for vitamin A.

Microbiological Standards of raw of raw milkmilk

CFU/mlCFU/ml GradeGrade

Not exceeding 2,00,000Not exceeding 2,00,000 Very goodVery good

Between 2 to 10 lakhsBetween 2 to 10 lakhs goodgood

Between 10 to 50 lakhs Between 10 to 50 lakhs FairFair

Over 50 lakhsOver 50 lakhs PoorPoor

Pasteurized milk (at the plant or final Pasteurized milk (at the plant or final container) not exceeding 30,000 CFUcontainer) not exceeding 30,000 CFU

According to WHO code and principles the minimum SNF of milk should be 8.2 percent.

PFA Standards-Butter

Milk Fat -not less than 80%

by weightCommon Salt -not more than 3% by weightCurd - not more than 1.5% by weightMoisture - not more than 16%

Microbiological Standards (BIS)

Yeast & Mold count/ml Quantity < 20Good 21-50 Fair 51-100 Poor > 100 Very Poor .

Nutritional quality of marine products

Composition Fish is an excellent source of protein due to its quality &

quantity It has good quality protein compared to any other animal

proteins Protein - 20% Biological value of fish protein - 80% Not good sources of energy and carbohydrate Not good sources of fat

Fish contains less amount of fat compared to meat and poultry.

The lipid content of both fish and prawns is very low (range 1-28%)

Fresh water fish & marine fish both good sources of PUFA

Cont…..,

Omega-3 Fatty Acids Fish is a good source of omega-3 fatty acids.

Our bodies don't manufacture this nutrient, which helps protect against heart disease

In marine fish with fat content (1.8%) PUFA content is 0.39g/100g edible muscle.

In prawns the PUFA ranged from 0.2-0.3

g/100g edible muscle with total fat

content of 1.0-1.8%.

Rich in calcium particularly small fish when eaten

with bones.

Marine fish are good sources of iodine.

Oysters are good sources of copper and iron. Sodium content of fresh water fish is slightly less

than meat. Fish liver oils are excellent sources of fat soluble

vitamins. Rohu contains vitamin C.

Cont…..,

Nutritional quality of poultry products

PoultryCompositionHigh protein - 18 -25% - essential amino acids required for building body tissues.Little fat on the meat of young birds, but the fat content is influenced by age, and species of poultry - less than half that of other meats.Chicken fat - more unsaturated Good source of B vitamins - niacin, riboflavin and minerals. Because of its high protein-to-fat ratio, poultry meat is advantageous to persons who must restrict the intake of fats.

Poultry Products

Poultryproducts

energy(cal)

Protein(g)

Fat (g)

Sodium(mg)

Potassium(mg)

sausage 216 14 14 1034 120

Egg 181 13.5 13.7 382 126

wing 288 26.64 19.3 404 183

breast 195 29.55 7.72 393 243

Thigh 245 24.85 15.36 406 220

References

1. Nutritional Values of FisheHow.com 2. http://www.ehow.com/facts3. www.fatsecret.com 4. www.dietnut.in