Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

Nutritional quality of dairy products


Published on

the ppt has the information about nutritional quality of dairy, marine ,and poultry products.....

  • Be the first to comment

  • Be the first to like this

Nutritional quality of dairy products

  1. 1. Nutritional quality of dairy products by PANDISELVAM.R 1M.Tech Agricultural Processing And Food Engineering Tamilnadu Agricultural University
  2. 2. MILK <ul><li>Cow  milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7% minerals  and supplies 66 kcal of energy per 100 grams.  </li></ul><ul><li>Milk protein is a rich source of essential amino acids. </li></ul>
  3. 3. Fat <ul><li>Butyric acid is responsible for its typical flavours and off-flavours (rancidity) of milk and its products. </li></ul><ul><li>significant role in nutritive value, flavor, smooth texture, soft body and rich taste to dairy products. </li></ul>
  4. 4. Protein <ul><li>Main proteins of milk are caseins , alpha-lactalbumin and beta-lactoglobulins. </li></ul>
  5. 5. Milk Sugar <ul><li>Lactose is readily fermented by the lactic acid bacteria producing lactic acid and is important both in the production of cultured milk products and in the spoilage of milk and milk products by souring. </li></ul><ul><li>Lactose is responsible for the defect known as ‘sandiness’ in ice cream. </li></ul>
  6. 6. Mineral <ul><li>Milk is an excellent source of calcium and phosphorus. </li></ul><ul><li>The minor constituents present in traces are Copper, Iron, Cobalt, Manganese, Silica and Zinc. </li></ul>
  7. 7. Vitamin <ul><li>Milk is good source of vitamin A & vitamin D </li></ul><ul><li>However, milk is deficient in vitamin C . </li></ul><ul><li>Fat rich milk products -contain large quantities of fat soluble vitamins. </li></ul><ul><li>Whole milk, skim milk and buttermilk contain water soluble vitamins. </li></ul>
  8. 8. Pigments <ul><li>carotene and xanthophyll , grouped together as carotenoids </li></ul><ul><li>Carotene - gives yellow colour to milk </li></ul><ul><li> - acts as an antioxidant </li></ul><ul><li> - precursor for vitamin A. </li></ul>
  9. 10. Microbiological Standards of raw milk <ul><li>CFU/ml Grade </li></ul><ul><li>Not exceeding 2,00,000 Very good </li></ul><ul><li>Between 2 to 10 lakhs good </li></ul><ul><li>Between 10 to 50 lakhs Fair </li></ul><ul><li>Over 50 lakhs Poor </li></ul><ul><li>Pasteurized milk (at the plant or final container) not exceeding 30,000 CFU </li></ul><ul><li>According to WHO code and principles the minimum SNF of milk should be 8.2 percent. </li></ul>
  10. 11. PFA Standards-Butter <ul><li>Milk Fat -not less than 80% </li></ul><ul><li>by weight </li></ul><ul><li>Common Salt -not more than 3% by </li></ul><ul><li>weight </li></ul><ul><li>Curd - not more than 1.5% </li></ul><ul><li>by weight </li></ul><ul><li>Moisture - not more than 16% </li></ul>
  11. 12. Microbiological Standards (BIS) <ul><li>Yeast & Mold count/ml Quantity </li></ul><ul><li>< 20Good </li></ul><ul><li>21-50 Fair </li></ul><ul><li>51-100 Poor </li></ul><ul><li>> 100 Very Poor . </li></ul>
  12. 13. <ul><li>Nutritional quality of marine products </li></ul>
  13. 14. Composition <ul><li>Fish is an excellent source of protein due to its quality & quantity </li></ul><ul><li>It has good quality protein compared to any other animal proteins </li></ul><ul><li>Protein - 20% </li></ul><ul><li>Biological value of fish protein - 80% </li></ul><ul><li>Not good sources of energy and carbohydrate </li></ul><ul><li>Not good sources of fat </li></ul><ul><ul><li>Fish contains less amount of fat compared to meat and poultry. </li></ul></ul><ul><ul><li>The lipid content of both fish and prawns is very low (range 1-28%) </li></ul></ul><ul><li>Fresh water fish & marine fish both good sources of PUFA </li></ul>
  14. 15. Cont….., <ul><ul><li>Omega-3 Fatty Acids </li></ul></ul><ul><ul><li>Fish is a good source of omega-3 fatty acids. Our bodies don't manufacture this nutrient, which helps protect against heart disease </li></ul></ul><ul><ul><li>In marine fish with fat content (1.8%) PUFA content is 0.39g/100g edible muscle. </li></ul></ul><ul><ul><li>In prawns the PUFA ranged from 0.2-0.3 g/100g edible muscle with total fat content of 1.0-1.8%. </li></ul></ul>
  15. 16. <ul><li>Rich in calcium particularly small fish when eaten with bones. </li></ul><ul><li>Marine fish are good sources of iodine. </li></ul><ul><li>Oysters are good sources of copper and iron. </li></ul><ul><li>Sodium content of fresh water fish is slightly less than meat. </li></ul><ul><li>Fish liver oils are excellent sources of fat soluble vitamins. </li></ul><ul><li>Rohu contains vitamin C. </li></ul>Cont…..,
  16. 18. <ul><li>Nutritional quality of </li></ul><ul><li>poultry products </li></ul>
  17. 19. Poultry <ul><li>Composition </li></ul><ul><li>High protein - 18 -25% - essential amino acids required for building body tissues. </li></ul><ul><li>Little fat on the meat of young birds, but the fat content is influenced by age, and species of poultry - less than half that of other meats. </li></ul><ul><li>Chicken fat - more unsaturated </li></ul><ul><li>Good source of B vitamins - niacin, riboflavin and minerals. </li></ul><ul><li>Because of its high protein-to-fat ratio, poultry meat is advantageous to persons who must restrict the intake of fats. </li></ul>
  18. 20. Poultry Products 220 406 15.36 24.85 245 Thigh 243 393 7.72 29.55 195 breast 183 404 19.3 26.64 288 wing 126 382 13.7 13.5 181 Egg 120 1034 14 14 216 sausage Potassium (mg) Sodium (mg) Fat (g) Protein (g) energy (cal) Poultry products
  19. 21. References <ul><ul><li>Nutritional Values of   </li></ul></ul><ul><ul><li> </li></ul></ul><ul><ul><li> </li></ul></ul><ul><ul><li> </li></ul></ul>