How to select quality milk and useful told technologist and expert Andrey Babayev, writes med2.
Read to the end to get the most useful information.
According to statistics, the milk begins to actively use during the cold season, when the vitamin is becoming less and their stock is worth to make up. During this period, sales increased, but unfortunately, increases the number of applications with the poisoning at the hospital.
In the store you can buy 4 kinds of milk:
1. Pasteurized.
2. Sterilized.
3. UHT.
4. Refurbished.
pasteurized
Pasteurized milk is passed delicate short-term heat treatment at a temperature of 65-95 ° C. At the same time it destroyed all vegetative pathogenic flora, but are lactic acid bacteria, leading to souring of milk. Therefore, pasteurized milk is stored for about 5 days.
Such milk retains much of the useful components, the more gentle heat treatment, the greater the benefit from this milk you get.
Sterilization
But when sterilizing milk already subjected to treatment of more serious than 100 ° C for 15-30 minutes. This milk is not microbes and their spores, and it has a long shelf life, but loses much of the nutrients. Thus, during sterilization for long term storage is reduced flavor and nutritional value of the product: carbohydrates partially degraded, destroyed part of the vitamins, taste and smell of milk and a milk rancid rather than sour.
When sterilizing milk can be kept from 1.5 months to 6 months depending on the type of packaging.
ultra-pasteurization
The modern way of treating milk - ultrapasteurized in which super raw milk is heated to a temperature of 135-137 ° C for a few seconds. Thus disappears microflora in milk and bacterial spores, and natural beneficial properties are retained with minimal losses. It is not stored for more than 6 months.
recovery
Reconstituted milk will appear in stores in winter, when there is no whole milk, made from milk powder and water, but it is rare in the milk market.
It should be noted that the reconstituted milk yield drinking milk from raw milk by biological value due to partial destruction during drying milk.
Under the influence of high temperatures is a decrease of vitamins, amino acids, and the loss of availability of other biologically active substances milk.
How to select quality milk
1. Choosing milk in refrigerated display cases, should carefully examine the labeling on the packaging, the manufacturer is required to must bear the inscription, which will help you to understand that before you: milk, milk product or milk product.
2. Milk is better to buy in glass and cartons, as in polyethylene milk spoils quickly.
3. Increasingly, there are fortified dairy products with useful additions "fortified milk," "milk, enriched with vitamin the C, calcium, "" milk with lactulose, "give preference to need it this milk products. As an additional entry in the milk essential nutrients that are lacking in our body, It helps to solve not only the problem of the deficit, but improves the condition of our regular use health.
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