Milk and its products are ideal foods for the elderly, women, children and patients, but they are easy to deteriorate. The identification of hygienic quality of milk and dairy products can be carried out in the following ways.
Fresh milk: a white or yellowish uniform suspension with normal sensory characteristics, without clots and impurities, with a slightly sweet and unique fresh milk aroma. If the color of milk is found to be gray, yellow or red, and it has a sour taste, it means that the milk has gone bad and cannot be drunk.
Milk powder: The normal sensory characteristics should be light yellow powder with small and uniform particles, without quick knot and peculiar smell. When buying milk powder, check whether the packaging is tight, because if it is not tight, milk powder will deliquesce easily. In addition, we should pay attention to the shelf life, and the hygienic quality of expired milk powder is not guaranteed.
Yogurt: Ordinary yogurt, with the same color as fresh milk, dense, solid and uniform clots, pure and fragrant lactic acid smell and no bubbles. When the color and taste of milk change, the clot melts and a large amount of whey precipitates, it means that milk has deteriorated and should be discarded and not drunk.
Sweet condensed milk and evaporated milk: normal sweet condensed milk and evaporated milk are even light yellow and sweet. When poured out, the emulsion flows downward in a linear or ribbon shape. If clots, mildew spots, floating fat and peculiar smell are found, it means that the sanitary quality is poor and it cannot be eaten.
10, the processed food was contaminated.
Common sense of food safety
1, when buying food, pay attention to whether the food packaging has the manufacturer, the production date, whether the shelf life has passed, whether the food raw materials and nutrients are marked, and whether there is a QS logo. You can't buy three-no products.
2. Open the food package and check whether the food has proper sensory characteristics. Do not eat foods that are spoiled, rancid, moldy, moth-eaten, filthy, mixed with foreign bodies or other sensory properties. If protein food is sticky, fatty food has a whistling taste, carbohydrates have a fermented taste or drinks have abnormal sediment, you can't eat it.
3. Don't buy lunch boxes or food from unlicensed vendors around the campus to reduce the hidden dangers of food poisoning.
4. Pay attention to personal hygiene, wash your hands before and after meals, wash and disinfect your own tableware, don't put food in unclean containers, and don't litter in the canteen to prevent mosquitoes and flies from breeding.
5. Eat less fried and fried food.
Ways to buy cold drinks.
1. Look at the packaging: the product packaging is tight and complete, the trademark content is complete, and the product name, factory name, address, net weight, main components, production date and shelf life are clearly visible.
2, look at the color: the color of the product should be consistent with the name, if its color is too bright, it may be caused by adding too much pigment, do not buy and eat.
3. Smell: The fragrance of the product should be consistent with the product name, and it should be soft, pungent and tasteless. If there is an odor, it means it has deteriorated.
4. Taste: The taste of the product should be sweet and sour, and there should be no bitterness, astringency or alcoholic taste (except alcoholic beverages).