Parámetros de calidad en productos lácteos

Summary

Dairy products, especially yogurt and cream, are essential in human nutrition, offering key macro and micronutrients across all life stages. They help reduce the risk of cardiovascular diseases, diabetes, obesity, and metabolic syndrome. Yogurt, a popular global food, is made through fermentation of milk, providing biological activity through protein breakdown. The script details various types of yogurt, their nutritional specifications, and microbiological standards. It also covers cream's nutritional profile, types based on fat content, and their uses in different dishes. The importance of product quality and compliance with regulations is emphasized throughout.

Takeaways

• 😀 Dairy products are essential for nutrition at all stages of life and help meet macro and micronutrient needs.
• 😀 Consumption of dairy products can reduce the risk of cardiovascular diseases, type 2 diabetes, obesity, and metabolic syndrome.
• 😀 Yogurt is a popular and widely consumed food worldwide due to its nutritional and functional properties.
• 😀 According to the Mexican Official Standard, yogurt is produced through the fermentation of standardized or non-standardized milk using microorganisms like Streptococcus thermophilus and Lactobacillus bulgaricus.
• 😀 The nutritional benefits of yogurt come primarily from milk proteins, mainly caseins, which can be hydrolyzed to release bioactive peptides.
• 😀 Yogurt is classified into four types based on its ingredients: plain yogurt, plain yogurt with sweeteners, flavored yogurt, and yogurt with added fruits or other foods.
• 😀 Yogurt can be sold as either stirred or drinkable yogurt, depending on the processing method.
• 😀 The protein content in yogurt should be at least 3.1%, with a maximum butterfat content of 7%, and a minimum titratable acidity of 0.5%.
• 😀 Yogurt microbiological standards require a minimum of 10^7 colony-forming units per gram of Streptococcus thermophilus and Lactobacillus bulgaricus combined.
• 😀 Cream is a dairy product obtained from the centrifugation of raw milk and is rich in fat, calcium, carbohydrates, and various vitamins, including A, D, B1, B2, and B12.
• 😀 The fat content in cream varies, and creams are classified as light, medium, premium, or extra fat, with no vegetable or non-dairy animal fats allowed in the product.

Q & A

What role do dairy products play in human nutrition?

Dairy products are essential in providing both macronutrients and micronutrients at all stages of life. Their consumption is linked to a reduced risk of cardiovascular diseases, type 2 diabetes, obesity, and metabolic syndrome.

Why is yogurt so popular worldwide?

Yogurt is popular due to its nutritional and functional properties. It is consumed globally for its health benefits, which include supporting digestion and providing essential nutrients like protein and calcium.

What is the definition of yogurt according to the Mexican Official Standard (NOM)?

Yogurt, according to the NOM, is a product obtained from the fermentation of standardized or non-standardized milk through microorganisms like Streptococcus thermophilus and Lactobacillus bulgaricus, resulting in a reduction in pH.

How do casein proteins in yogurt contribute to its functionality?

Casein proteins in yogurt can undergo hydrolysis, releasing bioactive peptides. These peptides have biological activity and are produced during digestion, fermentation, or maturation of dairy products.

What are the different types of yogurt as classified by the NOM?

The NOM classifies yogurt into four types: natural yogurt (without added sweeteners or flavorings), natural yogurt with sweeteners, flavored yogurt (with added sweeteners, flavorings, or aromas), and yogurt with fruits or other additives like honey, chocolate, or nuts.

What specifications must natural yogurt meet according to the NOM?

Natural yogurt must meet specific criteria, such as a minimum of 3.1% milk protein, a maximum of 7% butterfat, a titratable acidity of at least 0.5%, and a minimum of 8.25% total solids.

How is the quality of yogurt determined by its composition?

The quality of yogurt is determined by factors such as its protein content, fat content, and acidity. The acidity reflects the freshness of the milk and yogurt, while the protein should come mainly from casein, which constitutes at least 80% of the milk protein.

What is the process by which cream is made from milk?

Cream is a dairy product obtained by centrifuging raw milk, which separates the fat from the liquid portion. It is then used in various foods, both savory and sweet, and contains significant amounts of fat, proteins, carbohydrates, and vitamins.

What are the different types of cream based on their fat content?

Cream is classified based on fat content: light cream (10-17.9%), medium cream (18-24.9%), regular cream (25-29.9%), premium cream (30-34.9%), and extra-fat cream (over 35%).

What quality standards must cream meet according to the NOM?

Cream must not contain any vegetable fats or animal fats other than those derived from milk. It should contain 1.4-2.5% protein, at least 0.5% acidity, and must meet the appropriate specifications based on the type of cream.