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Aspectos Nutricionales Y Tecnológicos De La Leche

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Aspectos Nutricionales Y Tecnológicos De La Leche MINISTERIO DE AGRICULTURA DIRECCIÓN DE CRIANZAS ASPECTOS NUTRICIONALES Y TECNOLÓGICOS DE LA LECHE Pj. Zela S/n Jesús María Telf. 433 2899 JULIO DEL 2,005 2 ASPECTOS NUTRICIONALES Y TECNOLÓGICOS DE LA LECHE1 INDICE PROLOGO 1 GENERALIDADES EVOLUCIÓN DE LOS MAMÍFEROS DOMESTICACIÓN DE LOS ANIMALES DOMÉSTICOS ¿QUÉ ES LA LECHE? NORMA OFICIAL DE LA LECHE SUSTITUTOS LÁCTEOS HABITOS DE CONSUMO 2 COMPOSICIÓN DE LA LECHE PROTEÍNAS GRASAS HIDRATOS DECARBONO VITAMINAS MINERALES ENZIMAS ACIDEZ LACTOGÉNESIS Y ESTRUCTURA DE LA LECHE BIOINGENIERIA DE LA LECHE 3 VALOR NUTRITIVO DE LA LECHE VALOR NUTRITIVO DE LA LECHE CALIDAD DE LAS PROTEÍNAS CALIDAD DE LOS LIPIDOS INTOLERANCIA A LA LACTOSA ESTABILIDAD DE LAS VITAMINAS ENRIQUECIMIENTO DE LA LECHE 4 TECNOLOGÍA DE LA LECHE ANÁLISIS, CONTROL DE CALIDAD, HIGIENE Y SEGURIDAD DE LA LECHE FUNCIONES DE LAS PROTEINAS LÁCTEAS EN LOS ALIMENTOS DESNATURALIZACIÓN DE LAS PROTEINAS RENINA SEPARACIÓN DE FASES Y HOMOGENIZACIÓN CONSISTENCIA DE LA MANTEQUILLA INTERACCIÓN DE LA LACTOSA CONSERVACIÓN DE LA LECHE REOLOGÍA 5 DICCIONARIO DE TERMINOS LACTEOS BIBLIOGRAFÍA 1 Elaborado por el Ing. Mast. Cience José Mauricio Zavala Pope [email protected] 3 PRÓLOGO Hoy, el Perú tan carente de una dieta adecuada, requiere fomentar y promover su ganadería nacional, así como el incrementar el consumo de leche de su población y defender la idea de la necesidad de un mayor consumo de proteínas de origen animal y productos lácteos per cápita en nuestro país. Es por ello que la presente monografía, pretende complementar los especializados conocimientos Zootécnicos de los Especialistas de Crianzas, de las Direcciones Regionales encargados de la promoción láctea, con otras disciplinas relacionadas como la Nutrición Humana y la Ciencia y Tecnología de Alimentos, con la finalidad que la leche lleguen al consumidor a través de productos de mayor valor agregado, otorgando una mayor rentabilidad del agro. JULIO 2,005 4 1 GENERALIDADES EVOLUCIÓN DE LOS MAMÍFEROS DOMESTICACIÓN DE LOS ANIMALES DOMÉSTICOS ¿QUÉ ES LA LECHE? NORMA OFICIAL DE LA LECHE SUSTITUTOS LACTEOS HABITOS DE CONSUMO EVOLUCIÓN DE LOS MAMÍFEROS Los Mamíferos surgen como producto de una ventaja diferencial en la evolución filogenética de los animales vertebrados, con 125 millones de años el fósil del Eomaia scansoria, o “madre antigua” es el inicio de la línea hacia la revolución placentaria, las especies que adoptaron tales innovaciones adquirieron una ventaja en la selección natural por el medio ambiente y el sexo. En los proto mamíferos la leche fue originariamente un exudado de las glándulas sudoríparas modificadas adjuntas a la base de los pelos, tanto las glándulas mamarias como las sudoríparas producen agua, sales y proteínas; es el caso hasta hoy del ornitorrinco y el equidma que son los únicos ejemplos supervivientes de un grupo de mamíferos primitivos llamados monotremas. DOMESTICACIÓN DE LOS ANIMALES DOMÉSTICOS La domesticación de los mamíferos domésticos, se llevó a cabo durante el neolítico, coincidiendo con la época de la domesticación de las plantas; apreciemos la siguiente cronología: 5 Fechas aproximadas y lugares de domesticación Especie Fecha Lugar Perro 10,000 a.C. Suroeste de Asia, China, América del Norte Oveja 8,000 a.C. Suroeste de Asia Cabra 8,000 a.C. Suroeste de Asia Cerdo 8,000 a.C. China, Suroeste de Asia Vaca 6,000 a.C. Suroeste de Asia, India, norte de África Caballo 4,000 a.C. Ucrania Burro 4,000 a.C. Egipto Búfalo de la India 4,000 a.C. China? Llama/Alpaca 3,500 a.C. Andes Sudamericanos Camello (dos jorabas) 2,500 a.C. Asia Central Dromedario 2,500 a.C. Arábia Cuy 1,000 a.C. Andes Sudamericanos Conejo Edad Media Europa Rata de Lab. 2,000 d.C. USA Ratón de Lab. 2,000 d.C. USA Hamster 1,930 d.C. USA No ha sido determinado el reno y el yack. Así, la “pecuaria” es una actividad económica que data de 8 a 10 mil años, su nombre deviene del latín pecus que significa ganado; que junto con el salarium constituyeron las primeras monedas que dieron fin al sistema económico basado en el trueque. Con la domesticación de las especies productoras de leche el hombre adopta de la naturaleza nuevas nodrizas para la humanidad. ¿QUÉ ES LA LECHE? En su acepción más general, la leche es un alimento primordial segregado por las glándulas mamarias de los mamíferos con la finalidad de nutrir las crías en su primera fase de vida. Con la aparición de la producción láctea, los humanos inventamos un mecanismo inter– especies para amamantar a nuestra prole, así se alivió a la mujer de la función biológica a la que estaba atada, y comienza un ciclo de auto modificación, ajena a la evolución natural, en la que la cultura moldeará los futuros cambios genéticos de los organismos de su entorno, como de si mismo. Leches utilizadas en la alimentación desde tiempos ancestrales son las leches de oveja, cabra y vaca; siendo las de burra, yegua, reno y camello las menos relevantes. La composición de la leche varía con la especie, raza, tipo de alimentación, estado sanitario y fisiológico del animal, época del año y el número de ordeños: COMPOSICIÓN DE LA LECHE SEGÚN LA ESPECIE (en %) Especie Grasa Proteína Sólidos Totales Humana 3.75 1.63 12.57 Vacuna 3.70 3.50 12.80 Búfalo de agua 7.45 3.78 16.77 Cebú 4.97 3.18 13.45 Caprina 4.25 3.52 13.00 Ovina 7.90 5.23 19.29 Asnal 1.10 1.60 9.60 Caballar 1.70 2.10 10.50 Camélida 4.10 3.40 12.80 Reno 12.46 10.30 36.70 Fuente: Dr. S. Miralles de la Torre – A. Madrid 6 Como se aprecia en el cuadro anterior las leches difieren ampliamente en su composición de acuerdo a especie de la que proviene: la humana es más rica en hidratos de carbono y más pobre en proteínas; la de oveja, búfalo y rena son las más ricas en energía debido a su alto contenido de grasas y proteínas. En la actualidad, el hombre utiliza para alimentarse en gran escala, un sucedáneo de la leche materna de su propia especie, la leche de vaca. Las razas vacunas que hemos creado, más difundidas en el mundo destinadas a la producción lechera, pertenecen a la especie Bos Taurus: Jersey, Brown Swiss, Holstein, Simmental, Normanda, etc.; sin embargo son también importantes las razas descendientes del Bos Indicus provenientes de la India y del norte de África adaptadas a los climas tropicales: Nelore, Guserat, Gyr, Brama y sus cruces, y Bubalus Bubalis o búfalo de agua. COMPOSICIÓN MÉDIA REPRESENTATIVA DE LA LECHE DE VACA DE LAS RAZAS MÁS COMUNES EN EL PERÚ Sólidos Raza Agua Grasa Proteínas Lactosa Cenizas totales Jersey 85.47 5.05 3.78 5.00 0.70 14.53 Brown Swiss 86.87 3.85 3.48 5.08 0.72 13.13 Holstein 87.72 3.41 3.32 4.87 0.68 12.28 Fuente: O.R. Fennema. INFLUENCIA DE ALIMENTACIÓN SOBRE LA COMPOSICIÓN DE LA LECHE Dieta Grasa Proteína S. Totales Maximizar CTA > + 0.21.63 > > frecuencia de alimentos +0.2-0.3 >ligero > (concentrado) > 40 % CNE -1 ó + + 0.1-0.2 < < de 26 % FND -1 ó más +0.2-0..3 < Pequeño tamaño 1 ó más +0.2-0..3 < de partícula Exceso de fibra ligero 0.1-0.4 < Exceso de proteína bruta ----- poco efecto -- Fuente: Dr. S. Miralles de la Torre, CTA Consumo total de alimentos, CNE Carbohidratos no estructurales, FND Fibra neutro detergente La leche se define caracterizándola en lo que denominamos normas: NORMA OFICIAL DE LA LECHE Tengamos en cuenta algunas definiciones, según la última Norma Oficial Peruana vigente del 2003: Leche: es el producto íntegro de la secreción mamaria normal sin adición ni sustracción alguna y que ha sido obtenida mediante el ordeño. Leche cruda entera: es el producto íntegro no alterado ni adulterado del ordeño higiénico, regular y completo de vacas sanas y bien alimentadas, sin calostro y exento de color, olor, sabor y consistencia anormales y que no ha sido sometido a procesamiento o tratamiento alguno. 7 REQUISITOS FISICOS Y QUIMICOS DE LA LECHE DE VACA Materia Grasa (g/100g) Min. 3.2 Sólidos no graso (g/100g) Min. 8.2 Sólidos totales (g/100g) Min. 11.4 Impurezas macroscópicas, expresadas Max. 0.5 mg (grado 2) en mg de impurezas por 500 cm3 de leche Acidez, expresada en g de ácido láctico Min. 0.14 % por 100 g de leche Máx. 0.18 % Densidad a 20º C (g/cm3) Min. 1.0296 Máx. 1.0340 Indice de refracción del suero, 20ºC Min. 1.34179 (Lectura refractométrica 37.5) Ceniza total (g/100g) Máx. 0.7 Alcalinidd de la ceniza total Máx. 0.7 cm3 ml HCL 0.1 N/100 g Indice crioscópico Máx. -0.540ºC Sustancias conservadoras y cualquier Ausencia otra sustancia extraña a su naturaleza Prueva de alcohol (74% V/V Mínimo) No cuagulable Tratamiento que disminuye o modifique Ninguno sus componentes originales Prueva de la reductasa con azul de metileno Min. 4h REQUISITOS MICROBILÓGICOS Conteo de celulas somáticas Máx. 500,000 unidades por ml Numeración de microorganismos Máx. 1,000,000 ufc mesófilos, serobios y facultativos viables, por ml. Numeración de coliformes, por ml Máx. 1,000 ufc Fuente: NTP 2002.001 Otras definiciones según la norma precedente ITINTEC 202.085, 1991-03-12: Leche pasteurizada: es aquélla que ha sido sometida a un tratamiento térmico específico y por un tiempo determinado, para lograr la destrucción total de los organismos patógenos que pueda contener, sin alterar en forma considerable su composición, sabor ni valor alimenticio.
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