{"id":2341,"date":"2017-11-27T10:54:35","date_gmt":"2017-11-27T10:54:35","guid":{"rendered":"http:\/\/www.alimentlab.gr\/?page_id=2341"},"modified":"2017-11-27T11:01:41","modified_gmt":"2017-11-27T11:01:41","slug":"milk","status":"publish","type":"page","link":"https:\/\/www.alimentlab.gr\/en\/milk\/","title":{"rendered":"Milk"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row css=&#8221;.vc_custom_1452687555475{margin-bottom: 100px !important;}&#8221;][vc_column offset=&#8221;vc_col-lg-9 vc_col-md-9&#8243;][vc_single_image image=&#8221;2219&#8243; img_size=&#8221;stm-image-1110&#215;550-croped&#8221; css=&#8221;.vc_custom_1502207664872{margin-bottom: 45px !important;}&#8221;][vc_custom_heading text=&#8221;\u0393\u03ac\u03bb\u03b1&#8221; use_theme_fonts=&#8221;yes&#8221;][vc_column_text]<span style=\"font-weight: 400;\">The major components of milk are water, lactose, fat, protein and minerals.\u00a0Different kinds of milk are based by origin (cow, buffalo, sheep, goat, camel, donkey, soy, coconut), composition (rich or poor in fat), maintenance (term, powder), the production method (organic, free range, organic) and the reinforcement (vitamins, minerals, trace elements).<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The main physical properties of concern are the color, taste, odor, density and specific gravity, viscosity, the freezing and boiling point, pH and acidity.\u00a0Both milk and its products are first-class food for humans, as they provide essential nutrients (fat, carbohydrates, proteins) and a large amount of calcium and phosphorus in the body.\u00a0Some of the benefits are:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Improving health of bones and strengthening the musculature<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Providing variety of nutrients<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Anti-cancer action<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Lowers blood pressure and the incidence of type 2 diabetes<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">It helps weight loss and reduce abdominal fat<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">It hydrates the body and improves the appearance of skin<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">It enhances digestive function and is a major source of protein<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2211 size-full\" src=\"http:\/\/www.alimentlab.gr\/wp-content\/uploads\/2017\/08\/\u03b3\u03ac\u03bb\u03b1-aliment-lab.png\" alt=\"\" width=\"553\" height=\"367\" srcset=\"https:\/\/www.alimentlab.gr\/wp-content\/uploads\/2017\/08\/\u03b3\u03ac\u03bb\u03b1-aliment-lab.png 553w, https:\/\/www.alimentlab.gr\/wp-content\/uploads\/2017\/08\/\u03b3\u03ac\u03bb\u03b1-aliment-lab-300x199.png 300w\" sizes=\"auto, (max-width: 553px) 100vw, 553px\" \/><\/b><\/p>\n<p>&nbsp;<\/p>\n<p><b>In order to verify the suitability, are made the following resolutions:<\/b><\/p>\n<p>&nbsp;<\/p>\n<p><strong><b><i>A) <\/i><\/b>Microbiological:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li style=\"font-weight: 400;\">Total Mesophilic Flora: By the term &#8220;total mesophilic flora&#8221; (TVC) or &#8220;total number of microbes&#8221; (SAM) \u00a0means the number of all aerobic and optional anaerobic bacteria which can be grown by using certain substrate at 30 \u25e6C and give a colony forming unit (colonyformingunit or cfu).\u00a0This determination can be done by a number of methods, but usually the standard petri method (Standard Plate Count) is used.<\/li>\n<li style=\"font-weight: 400;\">Count the number of somatic cells (in the case of cow&#8217;s milk).\u00a0In a healthy breast, the number of somatic cells is almost constant except for the first few weeks after birth.\u00a0When the udder become infected, the immune system of the cow activates the number of somatic cells is increased.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b><i>B) Detection of Antibiotics:<\/i><\/b><\/p>\n<p><span style=\"font-weight: 400;\">The widespread and often excessive use of antibiotics for treatment diseases, particularly mastitis in dairy animals, and their illicit use as additives in animal feed has resulted the occurrence of residues of such substances in the milk.\u00a0Some of the antibiotics administered, legally or illegally, in livestock have been implicated occasionally toxic effects in animals.\u00a0For example chloramphenicol, which acts in the bone marrow and causes aplastic anemia in susceptible individuals, nitrofurans implicated for mutagenic and carcinogenic activity and sulfamethazine implicated in carcinogenic and teratogenic impact.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2212 size-full\" src=\"http:\/\/www.alimentlab.gr\/wp-content\/uploads\/2017\/08\/\u03b3\u03b1\u03bb\u03b1-aliment-lab-2.png\" alt=\"\" width=\"430\" height=\"318\" srcset=\"https:\/\/www.alimentlab.gr\/wp-content\/uploads\/2017\/08\/\u03b3\u03b1\u03bb\u03b1-aliment-lab-2.png 430w, https:\/\/www.alimentlab.gr\/wp-content\/uploads\/2017\/08\/\u03b3\u03b1\u03bb\u03b1-aliment-lab-2-300x222.png 300w\" sizes=\"auto, (max-width: 430px) 100vw, 430px\" \/><\/span><\/p>\n<p><b><i>C) Detection of adulteration with water:<\/i><\/b><\/p>\n<p><span style=\"font-weight: 400;\">The oldest method of milk adulteration is the addition of water.\u00a0The addition of water causes changes in physical-chemical characteristics of the milk, such as reduced specific gravity, reducing the fat content and the fat-free solid residue (Dry matter without fat) and low degree of increase of the milk clotting point.\u00a0Determination of adding water to the milk practiced either through mathematical calculation of Dry matter without fat of milk or using sensitive analytical devices (cryoscopic) that determine the increase of the milk clotting point.<\/span><\/p>\n<p><b><i>D) Determination of composition:<\/i><\/b><\/p>\n<p><span style=\"font-weight: 400;\">Determination of the basic components such as fat, residual solids non-fat (Dry matter without fat), total nitrogenous matter (mainly consisting of proteins) and lactose.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Regarding the recommendation, Dry matter without fat should have minimal fat levels at least 10% higher than the milk from which it came.\u00a0The same type of milk with a different chemical composition, directly affects the quality of cheese products and yogurt.\u00a0The chemical composition is affected by the type of dairy animal, the diet, and the living conditions.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><i><span style=\"font-weight: 400;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2214 size-full\" src=\"http:\/\/www.alimentlab.gr\/wp-content\/uploads\/2017\/08\/\u03b3\u03b1\u03bb\u03b1-3-aliment-lab.jpg\" alt=\"\" width=\"510\" height=\"288\" srcset=\"https:\/\/www.alimentlab.gr\/wp-content\/uploads\/2017\/08\/\u03b3\u03b1\u03bb\u03b1-3-aliment-lab.jpg 510w, https:\/\/www.alimentlab.gr\/wp-content\/uploads\/2017\/08\/\u03b3\u03b1\u03bb\u03b1-3-aliment-lab-300x169.jpg 300w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/span><\/i><\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/4&#8243; offset=&#8221;vc_hidden-sm vc_hidden-xs&#8221;][stm_sidebar sidebar=&#8221;619&#8243;][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row&#8221; el_class=&#8221;third_bg_color&#8221; css=&#8221;.vc_custom_1451889219674{margin-bottom: -60px !important;}&#8221;][vc_column][vc_cta h2=&#8221;\u039c\u03c0\u03bf\u03c1\u03b5\u03af\u03c4\u03b5 \u03bd\u03b1 \u03b5\u03c0\u03b9\u03ba\u03bf\u03b9\u03bd\u03c9\u03bd\u03ae\u03c3\u03b5\u03c4\u03b5 \u03bc\u03b1\u03b6\u03af \u03bc\u03b1\u03c2 \u03bc\u03ad\u03c3\u03c9 email \u03ba\u03b1\u03b9 \u03b8\u03b1 \u03c3\u03b1\u03c2 \u03b1\u03c0\u03b1\u03bd\u03c4\u03ae\u03c3\u03bf\u03c5\u03bc\u03b5 \u03c4\u03bf \u03c3\u03c5\u03bd\u03c4\u03bf\u03bc\u03cc\u03c4\u03b5\u03c1\u03bf!&#8221; h2_font_container=&#8221;font_size:20px|color:%23000000|line_height:24px&#8221; h2_use_theme_fonts=&#8221;yes&#8221; shape=&#8221;square&#8221; style=&#8221;flat&#8221; add_button=&#8221;right&#8221; btn_title=&#8221;\u0395\u03a0\u0399\u039a\u039f\u0399\u039d\u03a9\u039d\u0399\u0391&#8221; btn_style=&#8221;flat&#8221; btn_color=&#8221;theme_style_2&#8243; btn_align=&#8221;right&#8221; btn_i_align=&#8221;right&#8221; btn_i_icon_fontawesome=&#8221;fa fa-chevron-right&#8221; use_custom_fonts_h2=&#8221;true&#8221; btn_button_block=&#8221;true&#8221; btn_add_icon=&#8221;true&#8221; el_class=&#8221;third_bg_color&#8221; css=&#8221;.vc_custom_1486996271586{margin-bottom: 0px !important;}&#8221; btn_link=&#8221;url:http%3A%2F%2Fwww.alimentlab.gr%2Fcontact-us%2F|&#8221;][\/vc_cta][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row css=&#8221;.vc_custom_1452687555475{margin-bottom: 100px !important;}&#8221;][vc_column offset=&#8221;vc_col-lg-9 vc_col-md-9&#8243;][vc_single_image image=&#8221;2219&#8243; img_size=&#8221;stm-image-1110&#215;550-croped&#8221; css=&#8221;.vc_custom_1502207664872{margin-bottom: 45px !important;}&#8221;][vc_custom_heading text=&#8221;\u0393\u03ac\u03bb\u03b1&#8221; use_theme_fonts=&#8221;yes&#8221;][vc_column_text]The major components of milk are water, lactose, fat, protein and minerals.\u00a0Different kinds of milk are based by origin (cow, buffalo, sheep, goat, camel, donkey, soy, coconut), composition (rich or poor in fat), maintenance (term, powder), the production method (organic, free range, organic)<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2341","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Milk - Aliment Lab<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.alimentlab.gr\/en\/milk\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Milk - Aliment Lab\" \/>\n<meta property=\"og:description\" content=\"[vc_row css=&#8221;.vc_custom_1452687555475{margin-bottom: 100px !important;}&#8221;][vc_column offset=&#8221;vc_col-lg-9 vc_col-md-9&#8243;][vc_single_image image=&#8221;2219&#8243; 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\u039d\u03b5\u03c1\u03ce\u03bd  \u03a3\u03c5\u03bc\u03b2\u03bf\u03c5\u03bb\u03b5\u03c5\u03c4\u03b9\u03ba\u03ae \u0395\u03c0\u03b9\u03c7\u03b5\u03b9\u03c1\u03ae\u03c3\u03b5\u03c9\u03bd \u03a4\u03c1\u03bf\u03c6\u03af\u03bc\u03c9\u03bd\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.alimentlab.gr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Milk - Aliment Lab","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.alimentlab.gr\/en\/milk\/","og_locale":"en_US","og_type":"article","og_title":"Milk - Aliment Lab","og_description":"[vc_row css=&#8221;.vc_custom_1452687555475{margin-bottom: 100px !important;}&#8221;][vc_column offset=&#8221;vc_col-lg-9 vc_col-md-9&#8243;][vc_single_image image=&#8221;2219&#8243; img_size=&#8221;stm-image-1110&#215;550-croped&#8221; css=&#8221;.vc_custom_1502207664872{margin-bottom: 45px !important;}&#8221;][vc_custom_heading text=&#8221;\u0393\u03ac\u03bb\u03b1&#8221; use_theme_fonts=&#8221;yes&#8221;][vc_column_text]The major components of milk are water, lactose, fat, protein and minerals.\u00a0Different kinds of milk are based by origin (cow, buffalo, sheep, goat, camel, donkey, soy, coconut), composition (rich or poor in fat), maintenance (term, powder), the production method (organic, free range, organic)","og_url":"https:\/\/www.alimentlab.gr\/en\/milk\/","og_site_name":"Aliment Lab","article_publisher":"https:\/\/www.facebook.com\/alimentlab\/","article_modified_time":"2017-11-27T11:01:41+00:00","twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.alimentlab.gr\/en\/milk\/","url":"https:\/\/www.alimentlab.gr\/en\/milk\/","name":"Milk - Aliment Lab","isPartOf":{"@id":"https:\/\/www.alimentlab.gr\/#website"},"datePublished":"2017-11-27T10:54:35+00:00","dateModified":"2017-11-27T11:01:41+00:00","breadcrumb":{"@id":"https:\/\/www.alimentlab.gr\/en\/milk\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.alimentlab.gr\/en\/milk\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.alimentlab.gr\/en\/milk\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.alimentlab.gr\/en\/"},{"@type":"ListItem","position":2,"name":"Milk"}]},{"@type":"WebSite","@id":"https:\/\/www.alimentlab.gr\/#website","url":"https:\/\/www.alimentlab.gr\/","name":"Aliment Lab","description":"\u0395\u03c1\u03b3\u03b1\u03c3\u03c4\u03ae\u03c1\u03b9\u03bf \u0391\u03bd\u03ac\u03bb\u03c5\u03c3\u03b7\u03c2 \u03a4\u03c1\u03bf\u03c6\u03af\u03bc\u03c9\u03bd &amp; 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