Myths about milk: what you need to know about popular product

 Мифы о молоке: что надо знать о популярном продукте

The controversy surrounding milk not cease for many years.

Someone claims that adults are generally contraindicated in this “kids” product. Someone insists that it is useful only fresh milk straight from the cow, and milk from the store – just drink white. Someone proves that stored for a long time milk can only be due to the preservatives, antibiotics and other additives. Try to understand and to debunk some myths.


The most useful – fresh milk.

Yes, fresh milk obtained from healthy cows, indeed, the most useful and safe. It contains a lot of nutrients, and virtually no bacteria. Only here safe svezhevydoennogo milk is very long: after a couple of hours it contained natural antibacterial enzymes broken down, and in a fertile environment begin to actively proliferate the bacteria. And if the milk is immediately cooled, it will quickly turn sour. So in the farms the milk is cooled in special containers and sent for recycling in the milk with refrigeration equipment.

 Мифы о молоке: что надо знать о популярном продукте




Best milk home from the market

In this myth believe only people who lack imagination. All the rest in the form of a plastic bottles of coke filled with white liquid, a lot of questions. How healthy is the cow that gave the milk? Who and in what conditions it was milked? When she was last examined by a veterinarian? Not treating it with antibiotics? How much time has passed after milking, and how long the milk “traveled” to the market? Than washed (and washed) these same plastic bottles? And so on. In General, decide for yourself whether to play Russian roulette and buy milk from a stranger “privateers.” Especially, in the spontaneous markets where no examination is being conducted.


To boil means to kill all bacteria, but to a useful product

Right partly. Unfortunately, boiling kills not only harmful bacteria, but also many useful substances – vitamins, minerals, amino acids. First of all, it concerns a unique milk protein casein contained only in this product. Also when boiling the calcium and phosphorus transformed into insoluble compounds that the body can’t master. Therefore, boiled milk certainly much safer than raw, but the usefulness is hopelessly lagging. Therefore, the user should choose milk does not need boiling. For example, the milk of most children’s brands don’t need to boil as it passed a special heat treatment – the same process.

 Мифы о молоке: что надо знать о популярном продукте




All store-bought milk from one tank, just the price differs.

This is not so. Today there are two basic methods of processing of milk: pasteurization and ultra pasteurization. The first method is also developed in the XIX century the French microbiologist Louis Pasteur and gave him his name. This “classic” technique involves heating milk to 75-85 degrees and aged at this temperature for from 10 seconds to several minutes. Harmful bacteria in this case are dying, and this is their “germ” of the dispute remains “alive”. Over time, the spores begin to develop, therefore, pasteurized milk has a short shelf life, and be transported and should only be stored in the refrigerator. Ultra pasteurization is a more modern method for which suitable raw material of the highest quality. Milk is rapidly heated to 137-140 degrees, maintained at this temperature for 4 seconds and quickly cooled. Under the influence of high temperature killed not only bacteria, but also more heat-resistant spores, but the vitamins, minerals and other nutrients to suffer no time – too short heating-up period. The milk is then bottled in an airtight multilayer packages (where the bottling occurs in a sterile environment, prevent ingress of bacteria from the outside) and can be stored in a closed bag for a few months. And not in the fridge, just at room temperature.

 Мифы о молоке: что надо знать о популярном продукте




Stored for a long time can only milk that is stuffed with preservatives and antibiotics

It’s not true. Back to the technology of ultra pasteurization: as a result of brief exposure to high temperatures in the milk are killed all harmful microorganisms. Milk, to which no bacteria to turn sour not – no one to run this process. Bacteria from the outside also can not get into the product – this prevents a special multi-layer packing. That is why milk in a sealed package Tetra Pak can be stored for a long time, and no preservatives it does not need. But as soon as you opened the package you should put it in the fridge and use within 2 days, because the integrity is already compromised.


Once the milk is not sour itself, then something is wrong

This is the conclusion sometimes come to those who are trying to prepare curd or yogurt from packaged milk but do not add a special yeast, and just waiting to get the milk turned sour. Here it is worth considering two points. First, the process of souring milk start bacteria – including pathogens. And, as we have seen, in ultrapasteurization milk. And secondly, high-quality fermented milk product can be prepared only by means of “proper” bacteria contained in yeast and not bacteria accidentally “flown” in milk from the air in your kitchen. Read cooking recipes or, for example, instructions for yogurt makers milk should skachivat only with starter cultures.

 Мифы о молоке: что надо знать о популярном продукте




The best containers for milk glass

Glass bottle is really a traditional and proven packaging for milk. But it has several drawbacks: it is heavy, can break and, most importantly, let the sunlight in. Today there are more modern and sustainable option is the cardboard Tetra Pak. Each package is a complex and sophisticated structure of six layers of three different materials: cardboard, polyethylene and aluminum foil. Each material performs its function: for example, the foil protects the package contents from light and air, and also plays the role of a “refrigerator,” not allowing the pack to heat up. And the package just will not break )))