24- Hygiene importance of milk and dairy products, eggs

What origin categories are foods classified into?

Animal and vegetable origin.

Name the 6 groups of foods by nutritive value.

1. Cereals and potatoes

2. Fruits and vegetables

3. Milk and milk products

4. Meat, eggs, fish, legumes, nuts

5. Fats and oils

6. Sugar, sugary products, pastry

Why is milk considered the "perfect food"?

It contains a balanced mix of proteins, fats, carbohydrates, vitamins, and minerals essential for growth.

What are the three main proteins in milk?

Casein, lacto-albumin, and lactoglobulin.

Which essential vitamin is absent in milk?

Vitamin C.

What minerals are abundant in milk?

Calcium, phosphorus, sodium, potassium, magnesium, cobalt, copper, iodine.

Which mineral is milk poor in?

Iron.

What vitamins does milk fat provide?

Retinol (Vitamin A)

Vitamin D.

Milk Products - what is cream?

Portion of milk with ≥18% milk fat

• separated by skimming.

What is curd?

Coagulated milk forming cloudy clots.

What is boiling used for in milk hygiene?

Kills most pathogens by raising temperature.

Describe pasteurization.

Heating milk, holding it, and rapid cooling to <10°C to kill microbes.

What does sterilization of milk achieve?

Destroys all microorganisms using high heat.

What is drying in milk processing?

Removing water via evaporation (roller or spray drying).

Why is cooling important in milk preservation?

Slows bacterial growth by lowering temperature.

Eggs – Which two nutrients are absent in eggs?

Carbohydrates and Vitamin C

Why are egg proteins considered the best?

They contain all 9 essential amino acids with high biological value.

What vitamins are present in eggs?

• all fat-soluble (A, D, E, K)

• water-soluble (except C).

What minerals are found in eggs?

Calcium, phosphorus, iron, zinc, and trace elements.