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Benefits of Dairy Products
Dairy produces that rock
We are conversant with the high nutritional value of fruits such as oranges, lime, pineapple, mangoes, carrots, water melon and several other fruits and vegetables loaded with vitamins and minerals that help our body fright diseases while keeping us trim and healthy. But other food and drink sources have their own benefits like seafood fish shrimps, prawns or diary products like milk, cheese or yogurt. Diary products are generally edible food or drink obtained from animals like the goat, sheep, cow, buffalo and a few others in the cattle family their milk being lactose rich and nutritious and have several other benefits to our bodies.
Cheese, goat milk, yogurt are dairy products that are beneficial to us, they help in putting good bacteria into our body through the intestine and stomach walls thereby aiding digestion, reducing causative agents of diarrhea and supporting free bowel movement. Diary produce also add much needed vitamins, helps in weight loss and is a source of protein. Top diary products include full cream milk, cheese, yogurt and other derivatives from milk, diary produce can only collected from cows, sheep, buffalo, reindeer, camels yaks and goats.
A splice of cheese on plate
The origins of yogurt is shrouded in mystery being postulated that the delicious drink might have come out of experimentation, curiosity, mistake or blind luck, the health drink has been with us for a very long time could be up to 200 years. The full fat yogurt contains rich natural value to the body every 100g consists of 257kg of energy and 47g of carbohydrates other essential ingredients are sugar 47g, fat 33 g and saturated/ mono saturated 21g and 0.9g respectively it is loaded with vitamin A about 3%, riboflavin 0.14, calcium 121mg.
During the process of storage the presence of lactose may reduce during the long storage period, but the yogurt is still quite useful to the body. Fermented products may include top derivatives like soy milk and other milk types such as almond or coconut milk.
Strawberry frozen yogurt on a plate
How to make Yogurt
Yogurt cultures are fermented with diary products like goat, emus or cow milk and some micro organisms to produce rich yogurt, in order to make yogurt the process involves heating of the milk to 176 Fahrenheit which effectively destroys harmful bacteria in the culture, the heating has another function which is to curl the milk into semi solid, the milk is boiled, cooled then the good bacteria is introduced into the mix with a steady temperature of 112 Fahrenheit during this process. The yogurt can be sweetened with sugar or honey to reduce the sour taste and flavored such as cherry, blueberry, peach, raspberry, vanilla, strawberry, apple, orange and other fruit tastes, the thickness , creaminess and texture depends on the yogurt manufacturer and what purpose it serves.
Healing properties of yogurt
The healing power of yogurt can be seen in menstrual problems, gastric ailments such as stomach pain diarrhea, poor bowel movement and stomach ache, in many countries yogurt is part of there staple and is drunk or introduced into a variety of culinary delights, yogurt is rich in protein has glucose and other lacteous derivatives making it a voluble health food and drinks.
Other uses of yogurt are cosmetics, creams, soaps used in medication and beverage drinks, different types include kefir, Matson, Caspian, Tarator, Rahmjoghurt, Raito, Zabadi, Dahl and many more ranging into the thousands.
More about Dairy produces
Cheese, goat milk, yogurt, cream butter, kefir, ice cream are diary products that are beneficial to us, they help in putting good bacteria into our intestine thereby aids digestion, reducing causative agents of diarrhea and supporting free bowel movement. Dairy produce also add much needed vitamins, helps in weight loss and is a source of protein.
Cheese is the direct produce derived from the coagulation of milk protein called casein, many live stock are responsible for the production of edible milk like the sheep, buffalo, cattle (cows), goat and buffalo. The production of edible cheese involves the introduction of an enzyme referred to as rennet which acts upon the acidified process and causes a reaction in the milk that affords the milk to coagulate.
The derivative of the now coagulated milk is a press churned and rolled mold we know as cheese, the cheese quality depends on many factors including the dietary requirement of the animal that produced the milk in the first place. The dietary condition affects the quality of the milk harvested and other conditions during the preparation of the cheese like how long the cheese was left to age, the kind of flavors, spices applied, herbs used method of pasteurization, quality of bacteria introduced and butterfat content ratio.
Early cheese had a very sour bitter taste but with improvement it the technique and types of flavor available to cheese makers the produce have become a homestead delight, the cheese could be vegetarian cheese by fermentation of a certain fungus mucor miehei, regular when acidified and curdled by bacteria and the introduction of lactic acid, sugar, lemon juice or the introduction of vinegar., others could be garlic, chives or different kinds of berries.
Properly stored cheese can boast of long shelf life and maturing with age giving the cheese added texture and aroma. Cheese is preserved either with preservatives or through natural means by applying different levels of salt, the salt impacts on the final produce so strict regulation according to the type of cheese or palate of the region.
Cheese is heated between 90 to130 degree Fahrenheit with other processes inclusive like souring the milk which is the process were acidification occurs and bacteria and vinegar is introduced this separates the solid mold and liquid and converts the sugar found in milk into lactic acid. Cheese can be curdled either by the introduction of acidity or the use of rennet’s or both. After the curd processing the solid mold/cheese is then collected, packaged and stored usually in rows of shelves were they would age and mature.
Regions where Cheese is found
Cheese can be found in almost every country in the world from European countries like Poland, Italy, France, Germany, Great Britain is abundant it America, Mexico and even the middle east like Egypt, Saudi Arabia and Libya, China is a leading producer of cheese including several Asian countries. Cheese making can be dated far back to 200BC if archeological finding in Egyptian tombs can be relied on, and ancient roman and Greek legends. In modern day Europe, England alone has over 800 variety of cheese, Italy about 500 and other parts like Spain having as many.
Cheese can be eating the way it is or used in different recipes, once the container or preservative medium is opened the cheese has a quicker deterioration shelf life except when preserved further with refrigeration.
Yogurt and Ice cream in a bowl
Type of milk
Non animal milk consumed by man is
1 coconut milk
2 almond milk
3 soy milk
4 rice milk
Another variant of milk when processes is powdered milk , instant full cream powdered milk must have good solubility, should easily dilution in water which allows the manufacturer add other nutrients and vitamins that are not readily available in natural milk extracts. Powdered milk is fortified with vitamin A, vitamin C, vitamin D3, vitamin E, calcium, phosphorous, sodium, chloride, magnesium and iron. All this additions although good for the body brings up some ethical issues so people should be aware of exactly what they consume.
Natural Animal milk contains
The natural animal milk composition is usually, water, protein, fat, saturated fatty acids, monosaturated fatty acids, polyunsaturated fatty acids, carbohydrates, cholesterol, calcium, energy and vitamins. Some of the added nutrients found in powdered milk can be found in natural animal milk like tryptophan, isoleucine, lactose, sugars and many more.
A list of some cheese
As I established earlier there are several thousand types of cheese which could be listed according to flavor, texture, herbs or spices used during the cheese making process. But I shall only mention a few.
2 Abbot gold
4 Tibetan cheese
7 Dahl chhena
8 Kesong puti
9 Imsil and many more.
Something about milk
Milk is well known to all and come in various forms like the full cream milk, condensed milk, pasteurized milk, powdered milk in liquid or powdery form. Milk in its pure form is extracted from cattle and as a rule is generally produced by mammal to feed their young. Milk is not only subject to mammals but other things produce some kind of milk like agricultural extracts or plant milk.
Cattle milk is the most common type consumed by over ten billion people world wide, they contain antibodies, nutrients and vitamins that help fight against infectious diseases while nourishing the body. In new mothers exclusive breast feeding is recommended to aid the child develop mental and physical skills faster as well as reduce the possibility of disease and infection since the baby derives all the nutrients and disease fighting properties from the mother.
Domesticated animals reared exclusively for milk has cow milk as the fore runner having local diary farmers and heavy duty automated milking plants that produce up to eighty percent of all milk consumed worldwide making the cattle an all important food (meat)and milk source.
Milk can be consumed in its liquid form or used in products like butter, cheese or yogurt, it contains lipids, protein, carbohydrates, amino acid, fatty acid, water and lactose. Milk is processed through the method called pasteurization; pasteurization is applied as a means of killing harmful bacteria and enzymes, microbes in the milk through the introduction of heat treatment and the immediate cooling, other methods of processing the milk are micro-filtration, ultra pasteurization.
Vegetarian or regular cheese
The human body needs different elements to keep us strong and productive like fruits, vegetables, grains, foods rich in protein, oils and diary products, they help us fight disease and illness, manage or weight, add and reduce calories and also increase our metabolism. Low fat diary produces like cheese, yogurt, low fat milk offer many health related benefits like calcium which regulates bone strength some research even allude that linoleum acid in milk reduces the risk of breast cancer agents by lowering mammary tumors, calcium rich milk reduces menstrual pain and other interesting yet surprising facts.
Milk and milk products have long documented benefits to the body by putting good bacteria into our intestines through yogurt, cheese and other vitamin through milk consumption, the benefits out ways any underling risks so long as moderation and common sense is applied we will always have diary products that rock.
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