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Mleko i mleczne napoje fermentowane oraz ich wpływ na zdrowie

Wolańska-Buzalska Diana, Wiśniewska Klaudia, Okręglicka Katarzyna

Przemysł Spożywczy

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2020

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T. 74, nr 10

30--37

PL

Mleko i produkty mleczne są głównym źródłem wapnia w diecie oraz ważnym źródłem witamin B2 i B12, białka, magnezu, cynku i potasu. Zgodnie z aktualnymi zaleceniami żywieniowymi codzienna dieta powinna zawierać co najmniej 2 duże szklanki mleka, które można zastąpić jogurtem, kefirem lub częściowo serem. Mimo wspomnianych rekomendacji jest to grupa produktów często eliminowana z diety z różnych przyczyn. Dodatkowo badania dotyczące spożycia mleka i produktów mlecznych oraz ich wpływu na zdrowie często dostarczają sprzecznych informacji. W artykule przedstawiono aktualne dane dotyczące wpływu spożycia mleka i mlecznych napojów fermentowanych na zdrowie człowieka, ze szczególnym uwzględnieniem otyłości, zespołu metabolicznego, cukrzycy typu 2, osteoporozy czy niektórych nowotworów. Spożycie odpowiedniej ilości mleka i jego przetworów, zgodnie z najnowszymi wytycznymi żywieniowymi, może korzystnie wpływać na zdrowie ludzi ze wszystkich grup wiekowych, z wyjątkiem osób z niektórymi schorzeniami, takimi jak nietolerancja laktozy lub alergia na białka mleka.

EN

Milk and dairy products are the main source of dietary calcium and an important source of vitamins B2 and B12, protein, magnesium, zinc and potassium. According to the current dietary recommendations, the daily diet should contain at least 2 large glasses of milk, which can be replaced with yogurt, kefir or partly cheese. Despite these recommendations, this group of products is often eliminated from the diet for various reasons. Additionally, studies of milk and dairy consumption and their health effects often provide conflicting information. The aim of this article is to present current data on the health impact of the consumption of milk and fermented milk drinks, with particular emphasis on obesity, metabolic syndrome, type 2 diabetes, osteoporosis and certain cancers. Adequate consumption of milk and milk products, in accordance with available dietary guidelines, can be beneficial to human health in all age groups, with the exception of people with certain medical conditions such as lactose intolerance or allergy to milk proteins.

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Energy saving in milk processing

Janzekovic M., Mursec B., Vindis P., Cus F.

Journal of Achievements in Materials and Manufacturing Engineering

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2009

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Vol. 33, nr 2

197-203

EN

Purpose: of this paper is to present the justification of replacement of the obsolete system for milk pasteurization and washing of the production line by the newer CIP system (cleaning in place) in the dairy. The latter ensures reliable washing and sterilization of lines and machines, which is one of the principal prerequisites for the product quality. Design/methodology/approach: The measurements were performed with the installed equipment CIP Module 5111 - 5116. The cleaning equipment is an 8 line satellite system. The SPS control and the visualization take place through the RAS (Remote - Access) network. The visualization data are archived and the visualization is connected to the PC network. The worn Alfa Laval pasteur has been replaced by the new Fischer equipment. Findings: The new CIP system assured 43% water saving, if compared with the old equipment. Saving of washing agents (caustic solution, acid) amounted to 11.5%. Due to smaller need for energy (gas, electricity) the energy costs were reduced by 19%. Research limitations/implications: The modern system for pasteurization and washing is closely connected with energy saving measures. It allows the production of safe milk products in accordance with HACCP (hazard analyses of critical control points) and reduces the hazard of injuries with chemicals. Practical implications: For any company the investments are a decisive factor for its growth and development. Modernization of systems for washing of production lines in dairies assures the cost reduction at all levels and the milk processing into high-quality milk products. Originality/value: The new CIP energy saving system has an influence on the costs of the dairy business activities and the reduction of environment burdening. Owing to the use of new equipment allowing 20 second maintaining time of pasteurization the pasteurization temperature has been reduced from 78°C to 76°C and, thus, the profitability of the pasteurization process has been improved.

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Modificirovannye krahmaly kompanii National Starch v moločnoj promyšlennosti

Aleksejewa H.

Inżynieria i Aparatura Chemiczna

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2005

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Nr 1-2

16-17

PL

Firma National Starch pomaga w wyborze najlepszych krochmali, daje rekomendacje metodyczne do wykorzystania ich w produkcji nabiału i znacznie skraca drogę produktu od laboratorium do konsumenta.

EN

The company National Starch helps not only in a choice of the best starch for your product, but also gives the recommendation of its application during preparation which time of product passage from a laboratory up to a supermarket essentially reduces.