We gain love for milk from the first days of life. After all, who will deny that this is a very useful product for both children and adults? Of course, there are exceptions - the body of some people do not perceive a specific protein contained in milk - lactose.
Total 2 liters of milk per day fully satisfy the need of our body for such trace elements as phosphorus and calcium, as well as the need for fats. 4 cups of milk half recover the body's needs for proteins. Milk contains vitamins of group B, vitamin A and some others. But all this concerns only natural milk, with fat content from 1% to 9%. However, it is not always possible to buy a high-quality product on the store shelves in the city. Often, instead of milk, we can sell a dairy product or even just a white liquid with the smell of soy. You can't find real raw milk in the store.
Instead, in the dairy departments of the store is full of bags with the words: "normalized milk" or "pasteurized milk." What does this inscription actually mean?
What is normalized milk?
Normalized milk - it is processed milk.
The goal of modern milk producers for sale in a chain of stores is not to allow milk to turn sour as long as possible. There are many ways to achieve this goal.
Natural Milk Processing Methods
- The most common and cheapest way is sterilization. Milk in this case is boiled several times.
- The second way is pasteurization. This way is softer compared to the previous one. Pasteurization means that the milk is kept for about half an hour at a temperature of 65 ° C-70 ° C. There is another method of pasteurization: rapid heating (keeping the milk at a temperature of 135 ° C for a few seconds), and then - rapid, almost instantaneous cooling.
Normalization milk - bringing the milk fat to standard by mixing it with either milk of another fat, or skim milk, or with cream, or bringing the milk fat to a standard level by milk separation (process of milk processing in the separator).
Ways to normalize milk
Normalized milk can be of several types.. Judging from the definition of normalized milk, it is obtained from fresh raw milk by special treatment, either in the separator or by other means. That is, the required fat content of normalized milk is obtained of wholeof milk as a result of various technologies.
The second method is less harmless compared to the first. This is reconstituted, or recombined, milk that is prepared. of powder. The manufacturer of such milk simply adds water to the powdered milk. Then pours it in attractive packaging and sells on the shelves of stores. Only here the buyer does not know what kind of milk he is offered. After all, not all people can taste powdered milk from natural milk.
Powdered normalized milk has a specific sweetish taste, similar to dried milk!
Why milk is normalized?
Undoubtedly, the implementation of natural milk is beneficial to all: the manufacturer, the buyer and the seller. However, the manufacturer wants to insure against ruin on natural milk, because it deteriorates quickly.
Normalized milk (if obtained, of course, not from powder), is the most successful method of processing milk. Many of the beneficial substances of natural milk with its normalization remain unchanged.
In addition, natural milk may be contaminated, for example, with salmonellosis. After all, no one will take responsibility for poor quality milk. In this case Normalization is an important element of milk disinfection.
We are all buyers. And, of course, I want not to save on my health and choose a quality product. This is especially true of perishable foods such as milk. When buying normalized milk at the store, we would like to hope that it belongs to the kind that is obtained from whole fresh milk! It is better to give preference to normalized milk with a short shelf life and look at the manufacturer's badge.