Hygienic significance of milk, dairy products and eggs.
Milk, dairy products, and eggs are highly nutritious foods essential for growth, bone health, immunity, and metabolic functions. They are also potential carriers of pathogens, so proper hygiene and processing are critical.
I. Milk and Dairy Products
A. Nutritional Components
- Proteins (~3.2%): Complete, highly digestible (~98%).
- Casein (~80%): Forms casein-calcium-phosphate complex → bone development.
- Lactoalbumin (~12%): Rich in tryptophan, lysine, phenylalanine, sulfur-containing amino acids.
- Globulins: Support immunity.
- Fats (~3.5–5%): Essential fatty acids (linoleic, linolenic), phospholipids (lecithin), sterols, fat-soluble vitamins A, D, E.
- Carbohydrates (~4.5–7% lactose): Promotes beneficial gut bacteria, improves calcium absorption, inhibits harmful microflora.
- Minerals: Calcium, phosphorus, magnesium, potassium; low in iron, zinc, copper.
- Vitamins: A, riboflavin (B2), small amounts B1, B12; fat-soluble vitamins mainly in whole milk and butter.
B. Benefits of Fermented Dairy Products
- Yogurt, kefir, sour milk: Fermentation by lactic acid bacteria lowers intestinal pH, which inhibits harmful pathogens, enhances protein and mineral digestibility, and supports a healthy gut microbiota.
- Cottage cheese: High in protein and rich in calcium, phosphorus, and sulfur-containing amino acids, which help bone development, tissue recovery, and overall metabolism
C. Hygienic Considerations
- Risk of microbial contamination ( Salmonella, E. coli, Listeria) from animals or handling.
- pasteurisation and rapid cooling below 4°C are essential to prevent spoilage and microbial growth
- chemical residues ( antibiotics, pesticides) must be avoided through controlled production