Today, the majority of the population takes milk not from cows, but in supermarkets. Many buyers do not know how shop milk differs from fresh milk, how useful it is and what happens. We will understand the types of milk and the terminology written on the packaging.
Natural milk
The taste and composition of milk given by cows is influenced by the time of year, breed, feed, animal health and mood. A natural freshly milked product is characterized by high fat content and density. This nutritious product is extremely healthy and tasty, however, it is susceptible to sour-milk bacteria, therefore it spoils very quickly - it turns sour.
Natural milk happens:
- Paired. This is the name of a fresh, just-baked product. No heat treatment. Fresh milk is warm, it still stores the temperature of the burenka.
- Whole. This is the name of milk, which has not been subjected to any artificial influence, except thermal. Its structure, composition and fat content remains unchanged. The fat content of whole milk is 8-9.5%. Short shelf life - it turns sour in a day.
Once, only children could drink cow milk - only their body produced lactose, an enzyme necessary for the breakdown of milk. Scientists believe that later, due to gene mutation, the adult population acquired this ability.
It is whole and fresh milk that has healing properties. It is expensive. But selling it in its raw form is officially prohibited. Non-processed milk - boiling, pasteurization or sterilization, may be infected with brucellosis or leukemia.
In order not to become infected with infectious diseases, do not buy milk in private markets from private traders.
Types of milk depending on processing
The nutritional value of milk and even its taste depend on the processing method. The tasks of the dairy industry in the production of milk:
- keep maximum nutrients;
- destroy pathogens;
- create products with a long shelf life.
Pasteurized
Pasteurization is the heat treatment of milk at temperatures below 100 ° C. At home, milk is simply boiled, brought to 100 ° C - this leads to the destruction of most of the vitamins and nutrients. Pasteurization can reduce nutrient loss by destroying microbes. After heat treatment, the milk is cooled and packaged. Pasteurized milk, placed in the refrigerator, stores its taste for 5 days.
The most persistent pathogens are tuberculosis pathogens. To destroy them, milk must be heated to 80-90 ° C.
In industry, several pasteurization methods are used:
- Low-temperature - heat the raw material to 76 ° C.
- High temperature - up to 77-100 ° С.
How natural is the pasteurized product can be checked by ripening. Milk diluted with “chemistry” does not perceive sour-milk flora - neither kefir nor yogurt can be obtained from it.
Types of pasteurization, depending on the duration and temperature of heating - in table 1.
Table 1
Type of pasteurization | Processing time | Temperature ° C |
Long | 30 minutes | 65 |
Short-term | 15-40 minutes | 71-75 |
Instant | 8-10 seconds | 85 |
Pasteurization allows you to save more nutrients than boiling and sterilization. The advantage of pasteurization is that milk can be fermented. The disadvantage is the low shelf life. In unopened packaging, it is stored for 4-15 days.
Sterilized
Sterilization of milk - heat treatment, in which there is a complete destruction of microorganisms, fungi, spores, enzymes. Sterilized milk can be stored for up to 6 months, without preservatives.
At home, sterilization is carried out in a container filled with water - milk is put there and boiled for 30 minutes. In industry, two sterilization methods are used:
- Single stage. The heating temperature is 115-120 ° C. Processing time - 15-30 minutes. Next, the raw materials are sent to a vacuum chamber, then poured into packaging.
- Two stage. This method increases the sterility of the product. This treatment leads to profound changes in the composition and structure of milk. First, the feed is sterilized for several seconds at a temperature of 130-150 ° C. The second stage is processing for 15-20 minutes at a temperature of –115-120 ° С.
Benefits of sterilization:
- complete disinfection of the product;
- high resistance to lactic acid bacteria;
- long stored and well transported.
Sterilization causes a change in the constituent components. Casein is able to withstand temperatures up to 140 ° C, but lactose is destroyed by such heating - lactulose is formed.
Ultra-pasteurized
Ultra-pasteurization is often called aseptic pasteurization. The methodology provides for the processing of raw milk with ultra-high temperatures. The duration of exposure is only 3-4 seconds. Temperature - 135-145 ° С. Then the product is immediately cooled to 4-5 ° C and poured into aseptic bags. The benefits of ultra-pasteurization:
- the destruction of all microorganisms and their spores;
- preservation of a significant portion of milk protein;
- high preservation of vitamin and mineral composition;
- long-term safety - 6-8 weeks;
Ultra-pasteurized milk can be stored at room temperature, and before use it does not need to be boiled. Since milk killed all bacteria - harmful and useful, it does not sour even with open packaging. If the ultra-pasteurized milk spoils, it becomes bitter - due to the oxidation of milk fat. Then the milk proteins deteriorate - they rot, and the product fouls.
Neither cottage cheese nor yogurt will come out of UP milk, but yogurt, if you have special yeast, can be made.
Ghee
Baked milk is obtained by heating the raw material to 85 ° C. Exposure - half an hour. There is another heating option - heating to 105 ° C with a holding time of 15 minutes. Baked milk is a delicious nutty flavor product. The color of baked milk is rich cream. During processing, significant changes occur in the composition of milk:
- proteins are destroyed almost completely;
- vitamins are destroyed;
- the mass fraction of fats is growing.
When heating milk, pathogens of tuberculosis do not die!
New technologies
Traditional processing methods have disadvantages due to which scientists are constantly looking for new technologies for the food industry. Today new milk processing options are offered:
- Ultraviolet. The raw materials are treated with ultraviolet radiation, creating an airtight, thickness-controlled milk layer. Irradiation is performed in the range of 165-185 nm. The layer thickness is 80-120 microns. The technology uses the ability of ultraviolet radiation to destroy the DNA of microorganisms - they lose their ability to reproduce. The industry today produces CCM light sterilizers that can be used in livestock farms.
- Infrared The industry produces devices - infrared pasteurizers, which are used for pasteurization of milk from cows with mastitis. Such milk is not suitable for humans, but it can be used to feed calves. There are 3 groups of devices - up to 300, 500-1500 and 2000-5000 l / h.
Types of milk depending on normalization and fat content
The food industry does not just pack the resulting milk raw materials, but subject it to special processing. The composition of the milk, its taste, nutritional value, shelf life and other characteristics depend on how the milk is processed. Let us consider in more detail the types of milk produced by the dairy industry.
Normalized
Normalization of milk provides for the adjustment of the components of the raw material - fat content and solids. At the same time, increase the shelf life of the product.
Normalized milk is obtained from whole milk. The product is divided into components - skim milk and fat. To obtain the desired fat content, cream of whole milk is added to skim milk.
GOST established that the normalized milk fat content should not exceed 3.5%. Normalized milk is stored for 7-10 days. Unlike whole milk, normalized milk is less fatty, it has much less trace elements and vitamins. But it contains vitamin B and H, potassium, calcium, phosphorus - however, in smaller quantities compared to whole milk.
At each stage of normalization, certain equipment is used. Cream is isolated from whole milk - part of them are removed, and part is mixed with skim milk, achieving the desired fat content. The advantage of normalized milk is the ability to obtain the desired fat content.
Refurbished
This is a drink made from concentrated milk and water. Use dry powder or condensed milk. In terms of composition and caloric content, reconstituted milk is similar to normalized, but it is of little use, since useful properties are lost during drying.
The recovery process from milk powder looks like this:
- Dry powder is diluted in warm water.
- After a few hours, the normal density and viscosity of the product is restored. Additives and preservatives are not put in the drink.
- The resulting milk mixture is purified, subjected to heat treatment and packaged.
Once upon a time, a product obtained from dry milk powder was sold as “milk”. After the introduction of FZ-88 - “Technical regulation for milk and dairy products”, such products are called “milk drinks”. Now this is the name of all products obtained by mixing water and concentrated or condensed milk, whole / skimmed milk powder.
Mixed
This is a compromise between a refurbished and a normalized product. It is made from both products. The restored milk is inferior in biological value to the normalized analogue. “Milk drinks” usually appear on the shelves in the winter, when whole milk is not enough.
Select
Selected milk is of the highest quality. It has a high nutritional value, as it is made from the best raw materials. It is not sterilized or separated. Such a product is only pasteurized, which allows you to save most of its usefulness.
Selected milk, unlike conventional production, does not allow mixing of raw materials of different varieties. Only milk with improved characteristics is used - as a rule, it is taken from certain farmers. Selected raw materials are not normalized or mixed with skim milk - its fat content remains at a natural level.
Selected milk of each batch may have its own fat content - it is indicated on the package. Such products last longer, as they are made from raw materials of exceptional quality and with a reduced microbial content. Selected milk is much higher than usual. It is indispensable in baby food, it is also interested in people who are eager to consume natural products.
Other types of milk
The dairy industry, trying to meet the needs and requirements of customers, produces different types of milk with unique properties. Such products are designed for a specific target audience or created for specific food purposes.
Homogenized
If the milk is left to stand for a while, after some time, cream accumulates on top of the cream. The fatter the milk, the thicker the layer. Milk fat is small balls. In dairy production, milk is homogenized - pressed, grinding balls of fat. After processing, milk fat is evenly distributed in the volume of milk.
Pros of homogenization:
- improved milk taste;
- digestion is simplified.
Citizens are accustomed to the fact that milk has a uniform consistency. They are more likely to be wary of the process of cream formation.
Recombined
This product is prepared from various components - milk fat, dry matter, cream, condensed milk. Products can be prepared from cheap and low-quality raw materials, or substitutes unsafe for health. When you see the inscription “recombined” on the package, it’s better to put it aside, and take the milk with the inscription “normalized”.
To determine if there is a dry substance in the store milk or not, try it. An artificial, surrogate flavor will indicate the presence of powder. Unnatural milk is especially plentiful in the winter season. Read the labels on the package before you buy milk.
Lactose free
Lactose is a carbohydrate of the disaccharide group. In a lactose-free product, glucose and galactose are used instead of lactose. Such milk is well absorbed. For other characteristics, it is similar to natural. It retains taste and nutrition. It has a lot of proteins, calcium, phosphorus, potassium, vitamins.
Protein
This is a sour-milk mixture of cottage cheese and buttermilk. Buttermilk - skim milk obtained by churning butter. Protein milk is a medicinal product used for the treatment and prevention of gastrointestinal diseases. They are also fed infants.
Protein milk is rich in vitamins B, C, H, D, PP. It also contains choline, iron, selenium, molybdenum, calcium, potassium, as well as natural compounds that are important for the body. Calorie content of protein milk is 52 kcal per 100 ml.
Fortified
Vitaminized milk is made from whole normalized. Artificial vitamins in a certain proportion are added to natural milk. Milk enriched with a milk-vitamin complex is similar in composition, organoleptic and physico-chemical parameters to whole milk.
In fortified milk, the vitamin C content is 10 mg per 100 ml. The manufacturing process for fortified milk is similar to the production of pasteurized milk. To reduce the loss of vitamin C, it is added to milk after pasteurization.
Frozen
Freezing is used for long-term storage of milk. If you slowly freeze milk - to a temperature of minus 10 ° C, then milk protein is partially destroyed. Quick freezing at minus 22 ° C is preferable.
Freezing reduces the number of microorganisms, makes milk safer, but the microflora is not completely destroyed.
Repeated freezing of milk is excluded - it completely loses its properties and becomes a useless drink.
In industry, freezing is used to store a concentrated product. Pasteurized, homogenized and condensed milk is Packed and frozen. Freezing allows you to increase the shelf life of the product and reduce transportation costs.
Milk fat
On any milk package, its fat content is indicated, according to which each buyer can choose a product that meets his needs:
- Non-fat (non-fat). Its fat content is not necessarily 0%. Fat content is allowed up to 1%. Such fat content is preferred by people who, for health reasons, are forbidden to eat fat. Such milk is the only opportunity to enjoy dairy.
- Low fat. Fat content is 1-2%. Manufacturers claim that the product is most in demand with a fat content of 1.5%. It has a good taste and at the same time does not harm the figure and the body.
- Fat content of 3.5%. This is the average fat content of homemade milk, which is guided by choosing milk in bags.
- More than 4.5%. This is a very fat milk. If it is sold in a store, most likely its fat content is artificial - the collected milk fat was added to it. But in the village you can find natural milk of similar fat content. There are breeds - for example, Jersey cows that produce milk, the fat content of which reaches 8%. Such milk helps with nursing patients - when you need enhanced nutrition.
What type of milk is better?
It is easy to guess that in the ranking of the usefulness of milk, the first place is occupied by homemade milk, milked from a healthy burenka. If homemade milk is bought on the market, you should not drink it unboiled - it can contain infections, viruses, and pathogenic bacteria.
If you buy milk in a store, then the best option is pasteurized products. It, in comparison with other types of milk, is most useful. But pasteurized milk is stored only 5-7 days. Therefore, those who make purchases in hypermarkets for a week, it is better to buy ultra-pasteurized milk.
Sterilized milk is stored for the longest time - up to six months. But in utility it is inferior to pasteurized. It is better to take it in extreme cases - for example, on the road. The least useful is reconstituted milk made from concentrates.
Of particular value is selected milk - this is the highest quality product. But hope for the special usefulness of fortified milk is not worth it.
Briefly about the composition of milk
In the consumption rating, cow's milk has gone far ahead compared to other types of milk - mare, goat, and buffalo. This product consists of 85-90% of water. The remaining 10-15% is a dry substance, the usefulness and taste of milk depends on its composition. The composition of milk is in table 2.
table 2
Substance | Concentration | Composition |
Fat | 2,8-4,5% | milk fat contains essential fatty acids - the human body does not synthesize them |
Protein | 3,3-3,9% | casein, lactalbumin and lactoglobulin (20 amino acids, of which 8 are irreplaceable) |
Carbohydrates | 3,0-5,5% | sugar, lactose |
Salt | 0,7-0,8% | salts of calcium, phosphorus, potassium, etc. |
If a person is allergic to alpha-1s-casein, and this is a common occurrence, then he can drink goat milk - it contains beta-casein.
Calorie content of milk depends on fat content:
- in 100 ml of the product, with a fat content of 2.8% - 60 kcal;
- in 100 ml of the product, with a fat content of 4.5% - 74 kcal.
Milk contains valuable vitamins - A and D3, E, K, C, B1, B2, B6, B12, about 50 micro and macro elements. Unfortunately, milk may also contain harmful substances (lead, mercury, cadmium, arsenic, and others) - they can get into it with food.
Reviews
Lidia Novikova, 38 years old, Dedovsk. I don’t take milk at the bazaar - I’m afraid of infection, and I don’t trust the cleanliness of sellers. In the store I prefer to take pasteurized milk - they say it is more useful than others. I do not buy sterilized, it does not even turn sour - it just goes bad, as if it were not milk at all.
Nikolay Evseev, 44 years old, Oryol region. I know firsthand how to dilute milk on a farm. Then it will be diluted at the dairy, processed, the fat will be expelled, the vitamins will be destroyed and all that is useful - but it will cost three times the price! Therefore, I take only homemade milk on the market - from trusted suppliers. And in the summer, in a tree, we drink a pair at all.
Galina Shapovalova, 46 years old, Kotelnich. I used to take pasteurized milk. She noticed that after him I started having stomach problems. I decided to change the product - I began to buy ultra-pasteurized. The stomach responds very well - no problem after consuming milk. Consulted with a gastroenterologist - why this happens. He explained that the pasteurized product contains bacteria that cause stomach upset, but in the ultra-pasteurized there are no such bacteria.
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For milk to bring real benefits to the body, it must be processed in a special way. When buying this product in a store, pay attention to the inscriptions made on the packaging and choose the option that suits you in all respects - taste, fat content, usefulness, shelf life.
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