Tip 1: How to choose a separator
Tip 1: How to choose a separator
Domestic separator for dairy products will allowhome conditions oil and cream. The length of service life and hygiene of the separation process depends not only on the observance of the operating rules of the device, but also on the correct choice.
Instructions
1
Before you buy separator, determine, given the number of milk yields inwhat productivity you will need. Most of the machines on the market are able to process fifty or eighty liters of milk per hour. As a rule, for an economy of not more than three cows, simple separators. Owners of large farms will need more productive units.
2
Separators for milk are divided into two types: manual and electric. The indisputable advantage of manual separatora - work without electricity withthe same degree of purification of milk from fat, as an electrical analog. The latter, in turn, does not require the application of physical effort. However, the motor of such a device, sensitive to voltage fluctuations in the network, can fail. The performance of manual and electrical devices from each other does not differ much. They, equally spinning bowls, perform up to ten thousand revolutions per minute.
3
Choosing a manual separator, note which material it is made of. It is believed that the device made of metal is stronger, but with proper handling separator, made of high-quality plastic, will serve no less. In addition, the metal separator manual type may not be very convenient.
4
Another important parameter is the size of the bowl. Most models have a capacity of five and a half liters. If we take into account that the productivity separatorbut is eighty liters per hour, it becomes clear that the milk will need to be poured every four minutes. That is why machines with a bowl capacity of twelve liters are preferable.
5
Choosing an electrical separator, pay special attention to the motor. It must be reliable, durable and resistant to voltage fluctuations in the network. It is desirable that the device is equipped with a special protection system.
Tip 2: How to choose the milk in the store
Milk is different in quality andnutritious properties. Competing in the application of food technologies, manufacturers, unfortunately, are constantly working on how to maximally reduce the cost of the product. It even goes so far that there is no milk in it. How to choose the milk in the store to make it as high as possible?
Instructions
1
First, it should be remembered that milk shouldbe sold in sealed packaging. Carefully examine it, if it is damaged, if the product does not leak from it. Do not buy a swollen pack - this may be a sign of a violation of storage conditions. And, of course, when choosing milk in the store, pay attention to the expiration date: it's not worth taking not only the expired product, but also one with the storage period ending in a day or two.
2
Good milk has a rich white orcream. In this case, the saturation of the milk indicates its sufficient fat content. The fat content of the product should be between 2.5 and 6 percent, if it is lower, it can not be fully called milk. When removing fat from the beverage, it also loses a number of useful constituents, for example, vitamins D, A, E and K.
3
Milk should not be transparent. If it is so, it means that the product has repeatedly passed through the separator or simply diluted with water. If the milk is sold in a transparent plastic bottle, you can see it immediately, in another case, to evaluate the color, you will have to buy it for testing. Also a sign of poor quality of milk is a bluish tinge.
4
There is a simple test that allowsdetermine whether the milk is good. Just drop it into a glass of water. A drop of natural milk sinks to the bottom and gradually dissolves. If the product behaves differently, something is wrong with it.
5
You probably paid attention to the fact that sometimesthe shelf life of milk is several months. This is sterilized milk, which produces ultra-high temperature processing. We are talking about heating the product to 130-140 degrees, at which almost all microorganisms die, including useful ones, vitamins are destroyed. Almost the same way, ultra-pasteurized milk is obtained, but after heating to 130-150 degrees it is immediately cooled to 4-5 ° C. Such a variant of milk can be stored for one and a half to two months if the temperature regime is observed. As for its usefulness, it destroys a significant part of useful substances.
6
It is best to choose in the store milk, whichbelongs to the category of "pasteurized". It is heated at a temperature of 70 degrees for about a minute. This is enough to kill the pathogenic microflora and save most of the useful components of the product: lactic acid bacteria, vitamins. The shelf life of such milk is usually a week or less.
Tip 3: How to determine the quality of dairy products
Currently, the stores offer a huge choice dairy products. But with all this diversity is greatprobability of buying a poor-quality product. Indeed, in recent times, cases of milk falsification, the use of all kinds of additives, fillers, flavors by producers are not uncommon. A real dairy products, according to the standards, should contain only components of milk origin. So how to choose the "right" dairy product and do not make a mistake in the offered assortment.
Instructions
1
First, take the rule of buying dairy products only in stores. Here the risk to buy substandard products is several times less than in other places. As for domestic dairy products, which are usually sold in markets and bazaars,then, of course, they are more useful and valuable for health, but only if they are made from the milk of a healthy animal and with the observance of sanitary and hygienic conditions.
2
When choosing dairy products pay particular attention to the shelf life. So, for the sourdairy products without heat treatment, the shelf life is about a week, and for dairy products, which do not include stabilizers, and even less - 4-5 days.
3
You should also carefully examine the composition of the products indicated on the package, since quality first of all depends on raw materials and ingredients. For example, butter should not consist of vegetable fats, otherwise it will not be butter, but a spread.
4
Without fear for health, you can buy pasteurized and sterilized milk, but again, provided that the shelf life is met.
5
If you still buy milk in the bazaars, thentake only in glass jars. On the natural milk can be recognized by the layer of cream, which should be about 2-3 fingers thick. A layer in the form of a thin film indicates that the milk was diluted or passed through a separator. You can check the milk and the presence of various impurities. For this we need a litmus test. Lower the paper blue into milk - if it turns red, it means that there are chemical impurities in the milk. A red litmus paper, which in this experiment will turn blue, indicates the presence of soda in milk.
6
Some unscrupulous sellers add to thesour cream starch as a thickener. To determine at home its presence, it is enough to drip iodine into sour cream. If sour cream turns blue, then there is definitely starch there.
7
Can be determined at home and the degreefreshness of cottage cheese. Fresh cottage cheese should be uniform in composition and color. If it has a yellowish tint, it is a stale product, and a pinkish color indicates a violent growth of microorganisms. Both can not be acquired!
8
A separate conversation deserves the choice of a loved onedelicacies and children, and adults - ice cream. You should treat it with extreme caution. If the ice cream cake is deformed, it means that it was already defrosted. This, of course, will not add flavor to our product. If the ice cream melts before you start eating it, it contains too much water or sugar. On the long-term storage of the product says the uneven color of ice cream, and the excess water can be judged by the ice crystals on the product.
9
In order to not hurt your health, be more demanding and attentive to your choice and buy proven products.
