AIK Gevorkyan: Caution: Food!

AIK Gevorkyan The cover of the book “Caution: Food! How to stop getting into producer tricks and learn how to buy useful food "

The Eksmo Publishing House presents an expert on the quality and safety of food products by Ayk Gevorkyan “Caution: Food! How to stop getting into producer tricks and learn how to buy useful food. ”

Among the abundance of products stored on the shelves and appearing in advertising, today it is really difficult to choose something tasty and healthy. In addition, we are used to looking for familiar labels and tastes of our childhood on the shelves, and unscrupulous manufacturers skillfully use this. How to protect your health and prevent yourself from deceiving? In his first book, Aik Gevorkyan tried to collect all the information on how not to fall into the trap of manufacturers and what products are truly healthy and what place is anywhere, but not in your stomach.

We offer to read a fragment of the section of a book on dairy products.

Solid milk with sugar

I once laid out on my page on Instagram a photo from the filming of a television program dedicated to condensed milk with sugar, and one of my good friends wrote a comment that could eat a whole bank of condensed milk in one approach. Her figure allows this, but not everyone is so lucky. There is a whole milk condensed with sugar with spoons or banks - you decide, the main thing is that you correctly choose this delicious product.

As a package for milk, a solid condensed with sugar, tin cans and plastic containers are used.

A product packaged in a tin jar mainly has a shelf life more than in other types of containers. But pay attention to the type of package, do not buy dairy canned milk in a deformed tin can and in polymer packaging (like mayonnaise), in which the lid is not tightly screwed and easily removed.

If you have met the inscription GOST on the package, this is not a guarantee that you have a natural product.

In the Russian Federation, GOST 31688 “Canned Dairys is in force. Milk and cream condensed with sugar. Specifications ”, and natural condensed milk is produced precisely on this GOST. And the name of such a product “Milk is whole condensed with sugar” / “condensed whole milk with sugar” / “whole condensed milk with sugar”. The word "milk" is necessarily in the name of a natural product.

Also in the Russian Federation, GOST 31703 “canned milk -containing condensed with sugar. General technical conditions ”, and in such a product, in addition to the dairy component, there are allowed dairy fat substitutes (vegetable fats), acidity regulators, antioxidants, aromatizers, thickeners and preservatives - in general, continuous chemistry. I once met canned foods with a substitute for milk fat and sugar, condensed, produced according to GOST 31703, on the label of which was written in large letters “condensed milk with sugar”. Not knowledgeable, not a informed person might have thought that in front of him is a solid monitor condensed with sugar. Do not go to such a deception of our unscrupulous manufacturers. Read the labels more attentively, do not let yourself be deceived. By the way, condensed milk produced according to TU, in most cases contains vegetable fats.

The color of high-quality milk is solid condensed with sugar-white with a light cream shade, uniform in all mass. The consistency of the product is homogeneous, viscous along the mass, without the presence of felt milk sugar crystals (lactose). If you feel mourning, then with a high probability starch is added to the product, that is, in front of you is a fake.

In the production of condensed milk, the raw materials undergo high -temperature processing (pasteurization, sterilization) in order to get rid of microorganisms.

If you find mold in the product after opening (in the form of a button or worm), this means that the technology for manufacturing condensed milk or the integrity of the packaging was violated. Regardless of the causes of mold, such a product is dangerous. Return the bank to the store and demand your money back.

Pay attention to information about the expiration date after opening the packaging. As with other products, after opening the packaging, the life span is calculated by days and not for months. Give preference to those manufacturers who take the shelf life on the label after opening the packaging.

Well, friends, we figured out condensed milk, went on? On the refrigerator shelves we are met by sour cream and cottage cheese - one of the most popular foods, and often falsified.

According to the legislation of the Russian Federation, sour cream is a fermented milk product produced by beating cream with the addition of or without the addition of dairy products using fermented lactic acidic microorganisms. The mass fraction of milk fat in sour cream is at least 10 percent.

The composition of natural sour cream - dairy products (cream) and leaven.

The packaging of sour cream should have the inscription: “The number of lactic acid microorganisms is at least 1 × 107 CFO/g”. Moreover, this norm is indicated at the end of the shelf life of the product. Laose acidic microorganisms are useful for our body. Frankly: in my experience, not always at the end of the expiration date, their number corresponds to the norm - at least 1 × 107 CFU/g. Lolarly acidic microorganisms are very moody and sour cream is perishable during storage. Therefore, at the stage of manufacture of sour cream, manufacturers add these beneficial microorganisms with a large margin - up to 1 × 1010 CFU/g, or even more.

Recommendation: Want to please your gastrointestinal tract with useful microorganisms-buy freshly prepared sour cream.

After buying, at home, pay attention to the organoleptic characteristics of sour cream. Outwardly, sour cream is a homogeneous thick mass with a glossy surface. For a product with a mass fraction of fat from 10 to 20 %, an insufficiently thick, slightly viscous consistency with a slight grapiness is allowed. If you feel mourning, then return the product to the store and demand the money back, as this may indicate that starch was added to sour cream to obtain the desired consistency.

The color of high -quality sour cream is white with a cream tint, uniform in all mass, and in no way yellow. Even sour cream with mass fractions of fat 40 % or more should not be yellow. The yellow color may indicate that the product has either dyes or vegetable fats.

Although, in accordance with GOST, the expiration date of the source from the moment of the end of the technological process is set by the manufacturer, I personally believe that the period of up to 14 days should be optimal under the refrigeration conditions of storage. Do not forget about the shelf life of the product after opening the packaging.

Pass on the sour cream, which has a packaging deformed, its integrity is violated. Such a product is teeming with microbes. Buy sour cream in those networks where the temperature conditions of the product storage are observed.

There are a lot of varieties of cottage cheese . We discuss some of them.

Cottage cheese is a fermented milk product made using fermentation microorganisms, followed by the removal of serum, with or without the addition of components of milk.

The first thing to say about the quality of cottage cheese is its price. Dear readers, 1 kg of cottage cheese cannot cost 150 rubles. For the production of 1 kg of cottage cheese, 5-8 liters of milk are used, this product cannot be cheap. The minimum price of a real cottage cheese for 1 kg starts from 350 rubles.

If you thought that in the composition of cottage cheese produced according to GOST they use only whole milk, I hurry to disappoint you. According to GOST, of course, only dairy products are used, but they can be dry (milk milk, whole milk is dry). But GOST categorically prohibits vegetable oils.

High -quality cottage cheese in consistency should be soft, smeared or crumbly, with or without tangible particles of milk protein. For a low -fat product, a slight selection of serum is the norm, do not be alarmed.

The taste of cottage cheese should be fermented milk, and if the cottage cheese is made of restored milk, then with a taste of milk milk. The color is white or with a cream tint and uniform throughout the mass of the product. If the color is uneven, this may indicate a violation of manufacturing technology, the addition of vegetable fats or dyes to the product, which are designed to disguise the falsified composition (adding non -low -quality or low -quality dairy ingredients).

In the manufacture of cottage cheese, special fermentation microorganisms are used. The cottage cheese, like sour cream, is rich in useful lactic acid microorganisms, but their number at the end of the expiration date is slightly lower than that of sour cream - at least 1 × 106 CFU/g.

Grain cottage cheese is a crumbly dairy product made of cottage cheese grain, with or without the addition of cream and table salt. In the manufacture of this type of cottage cheese, enzyme preparations are used. Grain cottage cheese can be called young cheese.

The consistency of grain cottage cheese should be crumbly, with clearly distinguishable soft cottage cheese grains covered with cream. Pay attention to the words about the coating of cottage cheese grain with cream. Many people think that this is excessive moisture and such a product is spoiled, but no, expensive readers, grain cottage cheese produced according to GOST should contain cream. The color of such cottage cheese is from white to yellowish with a cream tint.

By the way, the acidity of the grain cottage cheese is much less than that of the usual one. This information can be useful for those who have problems with the acidity of the gastrointestinal tract.

Often, manufacturers take the following inscription to the label of cottage cheese and dairy products: "Do not store the product after opening the packaging." Of course, it sounds ridiculous, but this suggests that if you have hidden the packaging of the product, you must immediately eat it, you should not even store it in the refrigerator. This inscription additionally confirms my words said at the beginning of the chapter that the composition of dairy products is very favorable for the growth and development of microorganisms, even in refrigeration conditions.

Should I remind you of the integrity of the packaging? ..