Daily consumption of cow's milk ensures strong immunity, healthy sleep, beautiful skin, proper development of muscle tissue and the absence of pathologies in the work of the organs of the cardiovascular system. Moreover, the product is recommended by doctors as a prophylactic against cancer. Therefore, you need to be able to navigate well in the specific features of this drink. What they mean, how they differ, and for whom they are intended - let us understand together.
Natural milk
For many, this product is associated with summer holidays in the countryside. And for good reason. Because it is impossible to find such raw materials in noisy megacities and small cities. And the bright inscriptions “Natural” found on the packages are just a marketing ploy.
Did you know? Cow's milk appeared in the human diet more than 10 thousand years ago, when animals were domesticated. It has been scientifically proven that initially only children used this product, since their organisms produced lactose. This particular enzyme contributed to the breakdown of the drink. Over time, as a result of a genetic mutation, such a feature also appeared in the adult population of Northern Europe. Today, precisely because of the absence of lactose, the inhabitants of Africa, Australia, Vietnam, Cambodia, China, and Japan are categorically rejecting this product.
But even the home-produced milk just received from a cow differs in its composition depending on the season, the quality of the food, the health and the mood of the animal. That is why many farmers practice music therapy in the barns. To this end, horned include calm compositions of the classics. 
Fresh natural product is characterized by high fat content and density, susceptibility to lactic acid bacteria, as well as a short shelf life.
It happens:
- paired - is a fresh raw material that has not undergone heat treatment and still keeps the temperature of the animal;
- whole - its composition was not subjected to artificial adjustment and regulation.
The natural product always retains its primary structure and fat content. It is rich in vitamins A, groups B, D, E, K, as well as calcium, potassium, magnesium, sodium, phosphorus, iron, manganese, copper, selenium, zinc.
The main component of milk is calcium. If you do not consume milk, the use of spinach, broccoli, sesame seeds, watercress, parsley, dill, basil, white cabbage, and savoy cabbage will help to keep this component in the body at the right level.But its characteristic feature is the ability to lose half of the vital minerals for a person within half an hour after milk yield. The product is considered to be low-calorie, therefore, shown in diets. It is also necessary for the full growth of still fragile organisms, the formation of teeth and bones.
Did you know? Fresh milk during thunderstorms always sour much faster. Our ancestors attributed this to mysticism, and biochemists - with the influence of long waves of electromagnetic pulses. No one can explain exactly how this mechanism works. But it has been experimentally established that only raw materials that have passed ultra-pasteurization are not afraid of thunderstorms. And all because it no longer has microflora that could start the process of souring.
Many medical luminaries say that milk improves a person’s mood, because it contains components responsible for the production of the hormone of happiness.
The product is recommended for:
- vision improvement;
- heart work;
- cleaning vessels;
- quick absorption of sugar;
- reduce the risk of rickets and osteoporosis.
We advise you to read about how to milk a cow to get high milk yield.That is why whole or fresh milk is not cheap. But in its raw form it is forbidden to sell. This is associated with a high risk of contracting dangerous diseases: leukemia, brucellosis. Therefore, avoid shopping in spontaneous markets with grandmothers.
Milk processing methods
Heat treatment of raw materials allows to extend its usefulness and disinfect against infection. For example, from a sick cow, as well as from the hands of an infected owner, feed, water or dirty dishes, streptococci, staphylococcus, E. coli, tuberculosis and plague can get into the milk.
There are several ways to handle it. Let us consider their specifics in more detail, since the choice of technology is radically displayed on the product composition.
Important! In order to preserve the freshness of the product longer, you need to store it in sterile clean dishes. If there is no time to pre-sterilize the jar, at least spill it with boiling water. The same applies to the cover. It is best to store the product in a clay, earthenware, glass, porcelain container with a narrow neck.
Sterilization
The technology provides for heat treatment of raw materials at a temperature of 115-120 degrees Celsius. It allows you to eliminate all microorganisms, fungal spores, as well as inactivating enzymes.
At home, the sterilization process is carried out in a container with water. The container with raw materials is immersed in it and boiled for half an hour. The higher the temperature, the more the color and taste of the product changes.
Familiarize yourself with the beneficial properties of propolis milk.
On an industrial scale, single-stage processing is most often used with a one-time heating up to 130 degrees and subsequent bottling. Some manufacturers prefer the use of ultra-high temperatures (within 140 degrees) with a two-hour exposure.
Ready drink can be stored in the refrigerator no more than 34 hours from the moment of packaging. The advantages of this type of treatment are complete disinfection and increase the resistance of the drink to lactic acid bacteria. 
Plant for sterilizing milk Sterilized raw materials, even without refrigeration, can be stored for a long time and tolerate transportation.
Important! It is undesirable to cook dairy dishes and boil milk in an enamel bowl. In it the product quickly burns. A categorical ban imposed on the use of galvanized, copper and tinned tin containers..
Pasteurization
We are talking about heat treatment at temperatures below 100 degrees Celsius. It is carried out with the aim of inactivating enzymes and disinfection. The finished product has a specific taste characteristics and smell.
Pasteurization destroys many types of microorganisms, and also under conditions of subsequent cooling and antiseptic packaging eliminates re-infection. Such a product in the refrigerator does not deteriorate for 5 days.
Video: milk pasteurization Among the most resistant pathogenic organisms, experts call tuberculosis pathogens. For their destruction will need to heat the raw material to 80-90 degrees.
There are also differences in a favorable environment for the destruction of enzymes. For example, phosphatase is blocked at 73 ° C, native lipase at 75 ° C, and bacterial lipase at 90 ° C.
In industry, these types of pasteurization are popular:
- low temperature - requires only 76 ° C;
- high temperature - produced at a temperature range of 77-100 ° C.
Important! The naturalness of the product is easy to check for fermentation. If the raw material is diluted with chemical powders, it is completely insensitive to fermented milk microflora. From it, yogurt will not work. To check, add 1 tablespoon of sour cream to a glass of milk. The sour product will witness its naturalness.
Ultrapasteurization
Experts call this type of UHT treatment. It is produced at a temperature of 145 degrees Celsius and requires sterility. The process is carried out in a closed system and provides a few hours of exposure.
There are various methods of ultrapasteurization. The first is to contact the raw material with a heated surface up to 135-145 degrees. The second is produced using direct mixing of sterile steam and processed milk. This is done in similar thermal conditions.
Did you know? In the global market, milk production leadership is entrusted to the United States of America..
Heating
Provides heating of the raw material to a temperature of 85 ° C, followed by exposure for 30 minutes. Other technology is carried out in conditions of heating to a temperature of 105 ° C and a 15-minute exposure. 
The baked product has a rich cream color and a peculiar nutty flavor. The processing process does not destroy alkaline phosphatase, and also does not destroy the causative agents of tuberculosis.
Cow's milk can also be replaced by a product of plant origin. It is made from almonds, walnuts, oats, pumpkin seeds, cashews.
Thermalization
It consists in heating the raw material to 60-68 ° C and half-hour exposure. At the same time some pathological microorganisms are destroyed, but the nutritional value of milk does not suffer.
Did you know? Our ancestors, in order to prevent milk from souring, threw frogs at him. From a scientific point of view, this is due to the development of specific mucus, which has antimicrobial and antifungal properties..Video: milk after heat treatment
Milk normalization
Often on the labels of dairy products you can see the inscription: "Normalized milk." It is prepared from whole raw materials and does not provide for any chemical intervention. What are the features of such a variety, how it is done and how useful it is - consider further.
Normalized milk
This product is characterized by technological manipulations, which allow to correct the components of the raw materials. They can concern dry substances and fat content. Modern technologies are also aimed at increasing the shelf life of the finished product.
Each stage of normalization involves the use of a certain type of machines. This process is as follows: first, the cream is separated from the whole raw material and degreased, then some of the cream is removed, and the rest is mixed in a special apparatus with precise control of the desired fat content, and then the normalizer mixes everything qualitatively to prevent the cream from lagging.
Video: how milk is normalized The advantage of this variety is the ability to select the desired indicator of fat. But many experts believe that the most useful properties of the product, which passed a minimum of treatments.
Reconstituted milk
It is a product whose main components are water and dry powdery substances. It should be noted that the reconstituted milk is usually regulated as a milk drink.
We recommend to get acquainted with the beneficial properties of coconut milk.It is impossible to categorically assert its harm, since the dry powder has the same composition as liquid milk. However, its nutritional value is much reduced compared to natural raw materials.
Mixed milk
It is a consistency of natural pasteurized raw materials and dry milk powder. This is done to adjust certain components of the product. By its useful characteristics inferior to natural milk.
Recombinant Milk
Prepared from precast materials with different components. For example, its ingredients are milk fat, water, dry matter, cream, condensed milk. With the help of computer technology are determined by the indicators corresponding to GOST.
When you see in the store packaging labeled "Normalized" and "Recombinant", it is better to give preference to the first option. This is due to the fact that many unscrupulous manufacturers prepare the product with the use of cheap and not always safe for health substitutes for high-quality ingredients.
Important! To recognize the dry matter in the store milk, it is enough to try it. The mouth of the surrogate will be immediately noticeable in the mouth. Consider that the chances of acquiring a natural product increase from May to September.
What is lactose-free milk
Lactose is one of the most important class carbohydrates. Interrelated with carboxyl and hydroxyl groups, they form biologically active compounds.
Lactose-free product is devoid of these components, and the rest of the characteristics has many similarities with the natural. The peculiarity of this product is good digestibility, which is associated with the separation in its composition of glucose and galactose.
The drink retains its benefits and taste. Among its nutrients prevail:
- proteins (are a building material for muscles, affect metabolic processes);
- calcium (necessary for the normal development of teeth, bone tissue, hair, nails, affects blood clotting);
- phosphorus (controls bone strength);
- potassium (responsible for adjusting the water-salt balance in the human body, normalizes heart rhythms);
- Vitamins D, B12, A, B2, B3 (they support the proper functionality of the organs).
Video: properties of lactose free milk
Lactose-free milk is indicated for people diagnosed with lactose deficiency.
Important! If you drop the milk into a glass with water, the high-quality whole product will dissolve and gently sink to the bottom, and diluted with water will spread on the surface.
Which milk is better for drinking?
The most valuable is considered natural fresh or whole milk. But if it is not possible to get it directly from under the cow, you will have to look for a quality store option.
Moreover, the use of a raw product is allowed only when you can speak with confidence about the health of the cow, its hygiene, cleanliness and milk yield. And in all other cases, homemade milk requires boiling. After all, the risk of infection several times exceeds its benefit.
Industrial variations donate a loss of nutritional value and the primary taste of milk, but they guarantee its decontamination. It should be noted that the higher the temperature during heat treatment, the less vitamins and minerals remain in the composition. 
In order not to become the owner of a completely useless product, give preference to the sterilized, pasteurized, as well as normalized product. Mixed and recombined types are less useful.
Important! In order to distinguish real milk from milk drink, you need to add a drop of iodine to the product glass. The original version will turn yellow, and the surrogate turns blue or acquires other shades that are not typical for iodine.
Nutritionists advise caution in treating milk to people prone to allergic reactions, as well as to those who have signs of individual intolerance to dairy substances and lactase deficiency.
Reduce the consumption of milk is and people who have reached the fiftieth anniversary. This is due to the non-optimal fatty acid composition of the product, which may lead to the rapid development of atherosclerosis.
Video: how to choose high-quality milk
Do not drink too much milk. The optimal amount of drink depends on the age of the person.
For example:
- in the age group of 25-35 years, doctors recommend drinking about 3 glasses daily;
- at the age of 35-45, only 2 glasses per day are needed;
- and in the period from 45 to 50 years it was recommended to limit 100 g of milk per day.
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