What is included in the composition of milk and how to choose a quality product on the counter? Modern mixtures or store-bought milk - which is better.

If you have ever drunk real fresh milk, dairy products from the store may seem strange to you - “powdered”, of dubious taste and quality.

What is the difference between milk from under a cow and what manufacturers offer us? What “surprises” can you encounter when choosing store-bought milk? We will talk about all this.

Milk is one of the most desired products on our table. According to consumer demand, it can only be compared with bread! This product has high nutritional properties and will appeal to both adults and children. According to experts, fresh milk is the most beneficial for health. But unfortunately, not everyone has the opportunity to purchase it. Most often you have to be content with factory milk.

On the shelves of shops there is milk for every taste and budget: fatty, nutritious and fat-free “dietary”, Mozhaisk and baked, sterilized and pasteurized, with a short shelf life and something that will not go bad for nine months. How not to get confused in all this diversity and choose a really useful product for the family?

The main disadvantage of industrial milk, according to consumers, is its taste. It is inferior to real fresh milk. Trying to figure out what is the reason, many consumers come to the conclusion that all store-bought milk is “powdered”. But actually it is not! The unusual taste of store-bought milk is due to other reasons.

Few people know that farm milk (what we call "homemade" or "village") and a product of industrial production have a different structure. There are over 2 billion large fat globules floating in every milliliter of farm milk. While in the product from the store, these balls are broken into dust, and the size of each of them does not exceed 1 micron! Store-bought milk does not form foam when boiled, it is impossible to make butter and remove cream from it. But this is not the only reason for the change in the taste of the product!

Another point that directly affects the quality of milk is its processing. The temperature control required to make a product safe and drinkable gives the drink a taste of pasteurization. This is a forced measure, without which it is impossible to release good milk on the shelves, which will not cause poisoning and problems in the digestive tract.

Which milk is best?

On the label of industrial milk, you can find the inscriptions “whole” and “normalized”. Not all consumers know what they mean. Whole milk is a product of natural fat content, which ranges from 2.8 to 5%. And "normalized" milk can be made from several types of milk of different fat content: most often it is a combination of skimmed and full fat milk, brought to standard fat content - 1%, 2.5% or 3.2%.

The technology for the production of dairy products includes the mandatory processing of milk in a high temperature regime. This is necessary in order to disinfect the milk and provide it with a longer shelf life. The result is:

• pasteurized milk. It can be stored up to 15 days.
• practically sterile milk. The shelf life of such a product is 6-9 months.

What kind of milk
buy for
yogurt?

If you love homemade yogurt enriched with live bacteria and make it with store-bought milk, buy unfiltered pasteurized yogurt. In terms of its composition and quality characteristics, it is closest to raw milk. And remember: yogurt will not work from sterilized and ultra-pasteurized milk. Such milk does not sour!

Only a deaf person has never heard of antibiotics in milk today. This topic is being actively discussed by the media, the best experts are invited to comment: people want to know if there can really be antibiotics in milk, and what can it threaten them with?

Indeed, the world community has cause for concern. In the treatment of cattle, antibiotics are often used, but when the animal is sick, the regulatory documentation prescribes that the cattle be kept in quarantine. The latter should be maintained for some time after recovery - until the antibiotics are removed from the animal's body naturally. However, not all manufacturers adhere to the necessary safety conditions! And then laboratory tests find antibiotic substances in the dairy product. But, fortunately, these occurrences are rare.

Expert comment

Antibiotics are substances of natural or semi-synthetic origin that inhibit the growth of living cells. Simultaneously with the treatment of people with inflammatory diseases, animals are also given antibiotics. The milk of a cow that has been given antibiotics should be quarantined, but due to economic disadvantage, producers often do not do this, but put the milk into production.

It is impossible for buyers to determine whether there are antibiotics in milk without laboratory tests. By themselves, these substances are not harmful to the human body, but their accumulation can lead to the inactivity of similar antibiotics. That is, a person uses similar antibiotics, and they do not work.

How to recognize milk with antibiotics? You can leave pure milk in a glass for 4-5 hours with the addition of sour cream. Natural milk will turn into yogurt, and yogurt will not work from milk with antibiotics. Antibiotics cannot be neutralized. If you have found that your milk contains antibiotics, then you should refuse these products.

If pasteurized milk does not turn sour, in most cases this indicates the content of antibiotic substances in it. But don't blame the manufacturer if you're dealing with pasteurized filtered milk! Manufacturers seal this product using nitrogen. Therefore, at the end of the expiration date, milk does not turn sour, but becomes “carbonated”.

It is impossible to determine the quality of milk "by eye", so consumers have to trust their taste and personal feeling. Many do not believe in the benefits of milk with a long shelf life, believing that everything that is stored for more than two weeks is “solid chemistry”. In fact, the expiration date and the "naturalness" of milk are not synonymous. Manufacturers have many ways to extend the shelf life of the drink, while the feedstock can be anything.

Moreover, it is even more profitable for the manufacturer to produce low-quality milk with a short shelf life, people buy up such a product faster, - says Olga Soklova, researcher, expert of Roskontrol. So don't rely solely on this marker! Compliance of products with GOST and the availability of evidence of quality and safety - these are the markers that indicate milk that is good for health!

Roskontrol experts conducted a study of pasteurized milk of 16 well-known brands. The main goal was to find out if there is counterfeit on the shelves - milk with potentially dangerous additives (starch, chalk, soda and soap). Among other criteria for assessing the quality of the product, it was taken into account whether vegetable fats are used in the manufacture, and does the milk comply with GOST standards? According to the results of the study, the products of the Prostokvashino, Amka, Molochnaya Rechka, Our Farm, Yasny Lug, Vologda, Lianozovskoye, and Big Mug brands turned out to be the best.

Be healthy! Drink quality food!

Store shelves today are bursting with a variety of dairy products. And fatty, and fat-free, and in large bags, and in small cups. When buying milk, kefir or sour cream, we expect that, in addition to a tasty product for the table, we will also receive benefits for the body. But what do we really get with dairy products from the store?
Statistics show that all available cows do not produce even half of the milk put on store shelves. So what do we drink, thinking we drink milk and dairy products? The lack of raw materials and the desire to reduce production costs force producers to use various additives for milk production. Milk is produced not on the basis of valuable and healthy milk fats, but on vegetable fats with various additives.

Vegetable fats are derived from palm and coconut oils. They differ from milk fats in that they have a melting point of 39 degrees, and in our body they do not melt, but remain in a solid state and are deposited on the walls of blood vessels.

Vegetable fats in dairy products increase fat content. It would be more logical to do this by adding cream, but then dairy products would become too expensive. Starch, flour, soda, salicylic or boric acid may also be present in milk. These additives increase the shelf life of milk.

How to determine if you bought an incomprehensible mixture of flour, coconut oil, and what else is unclear under the guise of a natural product? If you drop acetic or citric acid into a dairy product, then milk with additives will bubble, releasing carbon dioxide. The presence of starch can be determined by dropping iodine: fake milk will turn blue, and natural milk will turn yellow.

Some manufacturers add antibiotics to milk to save on sterilization. This is prohibited by law, but very often antibiotics in dairy products are detected during tests. Antibiotics can also get into milk from a recently treated cow. According to the regulations, if a cow was injected with antibiotics, then milk from it cannot be taken for 10 days, but who will comply with this norm?

Exit - one. Buy natural milk, which is obtained by milking a cow, and not by mixing various chemicals. But milk from the market can also be of inadequate quality due to violation of storage rules. Milk remains sterile for up to an hour and a half after milking, and then microorganisms develop in it, their metabolic products, and they themselves can be hazardous to health.

So, why not give up milk altogether? No, just buying milk in the market is desirable from a friend, a trusted seller or directly from the hostess in the village. Do not buy milk bottled in plastic bottles, it is very quickly saturated with harmful substances.

When buying milk in a store, read the label carefully. If it says “Whole milk”, then it is natural milk, and it has only undergone heat treatment. "Normalized milk" is also natural milk. Milk of different fat content comes to the plant from different farms, it is mixed, degreased or cream is added, the fat content is adjusted to a certain standard. "Reconstituted milk" is milk made from dry powder. In terms of calories and mineral composition, it is no different from natural milk, but when milk is dried, it loses many valuable substances. And one more tip: when buying milk in a store, pay attention to the date of manufacture. Try to take packages from the depth of the rack, usually products with an expiring date are put forward.

Myths about health. Myth number two:

In order not to exhaust the supply of calcium in the body, you need to drink milk every day. Or: “Drink, children, milk, you will be healthy!”

If you are ready to take care of your health on your own, without waiting for osteoporosis, cancer and other diseases - find out the truth about milk, there are good reasons to exclude milk from your diet.

Milk contains proteins, fats, glucose, vitamins, and calcium, which, in fact, makes it so popular. It is believed that calcium is not enough for us, especially for the elderly.

Alas, milk is digested much worse than any other product. By consistency, it is a homogeneous liquid mass, so some even quench their thirst with milk - they drink it instead of water. However, when milk enters the stomach, the casein contained in it (and this is about eighty percent of all milk calcium) sticks together into one large lump, making digestion difficult.

In addition, store-bought milk is HOMOGENIZED. What does it mean? Homogenization is a process during which milk is mixed, thus achieving an even distribution of fat particles in the total mass. There is nothing good in homogenization, since when stirring, air enters the milk and milk fats turn into an oxidized oily substance. Eating oxidized milk fats means introducing a large amount of free radicals into your body; You definitely won't get any healthier.

During the further technological process of processing, milk containing oxidized fats is subjected to pasteurization at a temperature of more than one hundred degrees. Enzymes are very sensitive to heat; at temperatures from 45 to 115 degrees, they are completely destroyed. In other words, there are simply no precious enzymes in store-bought milk. Add to this the structure of proteins changed under the action of high temperature, and you will understand that we are talking about the worst of the products.

The proof of the dubious benefits of milk can be the news I heard: if newborn calves are fed store-bought milk, they die on the fourth or fifth day. No enzymes, no life.

DO YOU DRINK A LOT OF MILK? PREPARE FOR ALLERGIES AND OSTEOPOROSIS

I first became convinced of how harmful store-bought milk is thirty-five years ago when I examined the children of my relatives. Both babies were born in America and fell ill with atopic dermatitis at the age of five or six months. Their mother followed all the instructions of the pediatrician, but the dermatitis did not recede. At the age of three or four years, the children began attacks of the most severe DIARRHEA. Then there was BLOOD in their stool. The frightened mother rushed to me for help. I immediately did an endoscopic examination and found that both babies had early ulcerative colitis.

Ulcerative colitis often occurs with poor nutrition, so I asked what they feed children. It turned out that when babies developed dermatitis, mother, on the advice of a pediatrician, stopped breastfeeding them and transferred them to store-bought milk.

I advised her to immediately exclude both milk and dairy products from the children's menu. You can be sure that colitis, diarrhea, and even dermatitis soon disappeared.

Since then, I began to wonder what place milk occupies on my patients' menu, and found that addiction to dairy products often leads to allergies. My observations are confirmed by the latest scientific research, according to which milk consumption during pregnancy increases the likelihood that the baby will develop atopic dermatitis.

Over the past thirty years, the number of patients with dermatitis and hay fever has increased markedly in Japan. One in five is sick. Experts explain this outbreak of allergic diseases in different ways, but I believe that milk is to blame - in the early sixties it was introduced into the menu of school breakfasts.

The oxidized fats contained in milk multiply the number of harmful bacteria in the intestines and thereby harm its microflora. As a consequence, in free radicals are formed in the colon, as well as such toxins like hydrogen sulfide and ammonia. As a result, milk provokes not only various types of allergies, but also more serious diseases that increasingly affect children (leukemia, diabetes). This is evidenced by many scientific studies, the materials of which are now available via the Internet, and I encourage everyone who cares about his health to read them.

But the most terrible misconception is the widespread belief that milk allegedly saves from osteoporosis. People think that since calcium stores in the body are depleted with age, you need to drink more milk, since milk calcium is absorbed faster and better than calcium from other foods (for example, fish). Gross mistake. “More milk” is a direct path to osteoporosis!

The normal content of calcium in human blood is 9-10 mg. When you drink milk, the concentration of calcium in your blood increases dramatically. Yes, at first glance it may seem that he learned surprisingly well and quickly, but in reality it is not so simple. Your body, in order to remove excess calcium through the kidneys and intestines, makes so much effort that it soon begins to experience a deficiency. That is why in the USA, Sweden, Denmark, Finland - countries where dairy food is very popular - so many suffer from osteoporosis and bone fractures.

Fish and seaweed (a traditional Japanese food that is still reproached for being low in calcium), unlike milk, are digested slowly. The calcium content in the blood of those who eat such food increases smoothly and naturally. For this reason, in the old days, when the Japanese did not drink milk, they did not know what osteoporosis was.

The body can get the amount of calcium it needs, as well as other minerals, from shrimp, algae, and fish. And these products, unlike milk, are really useful.

STORE MILK IS OXIDIZED FAT

In terms of oxidation rate, milk, which is sold in our stores, ranks second after vegetable oil. Raw milk contains many useful elements: a variety of enzymes (enzymes that break down lactose, lipase, necessary for the absorption of fats, protease, which breaks down proteins). Natural milk also contains lactoferrin, which improves immunity and has antioxidant, anti-inflammatory, antiviral properties.

All this is no longer in store milk: in the process of processing, everything that was useful in it is simply destroyed.

I will briefly talk about how milk is processed. First, the cows are milked using milking machines. The resulting raw milk is stored for some time in special vats. Then it is brought to one place from different farms, poured into large tanks, mixed and homogenized. In fact, the fat droplets contained in the milk are homogenized.

Raw milk contains about 4% fat, most of which is concentrated in the form of small grains of fat - tiny "droplets". These grains of fat float to the surface. Therefore, if raw milk is allowed to stand for a while, a layer of cream forms on top. As a child, I drank store-bought milk (which was not homogenized at that time) from bottles a couple of times and I remember well the white layer of fat on the walls.

Now they use a homogenizer, it breaks the natural grains of fat into even smaller particles. However, during this process, milk fats come into contact with oxygen and turn into hydrogenated, that is, oxidized fats, and oxidized to such an extent that they can be called rusty.

As I said before, these fats are unhealthy. But that's not all.

To get rid of germs and bacteria, homogenized milk is heated (pasteurized). There are four types of pasteurization:

1. Prolonged heating at a temperature of 62-65 degrees for 30 minutes. This is the so-called "pasteurization at low temperature".
2. Prolonged heating at a temperature of more than 75 degrees for 15 minutes or more - "high temperature pasteurization".
3. Fast heating up to 72 and more degrees within 15 seconds. This is the most common pasteurization method.
4. Ultra high temperature fast heating - boil at 120-130 degrees for 2 seconds (or at 150 degrees for 1 second).

Fast pasteurization at high temperatures is common in most parts of the world. I have already said and I will repeat again: enzymes are very sensitive to heat, they begin to break down already at 48 degrees and finally die at 115 degrees. At the same time, it does not matter how quickly we raise the temperature to 130 degrees - anyway, almost all enzymes will die.

In addition, at ultra-high temperatures, the amount of oxidized fats in milk increases. Remember how easily the yolk of an overcooked egg breaks down: similar processes occur in milk proteins. The heat-sensitive lactoferrin also loses its potency.

That's why store-bought milk has become a harmful product!!!

Cow's milk is for calves

Cow's milk is mainly food for calves. The nutrients contained in milk are ideal for a newborn calf. But what suits the calf does not necessarily benefit the human.

Remember: animals drink milk only at the most tender age. In the wild, no adult animal drinks milk. Only people consciously take milk from representatives of another biological species, oxidize it and eat it. This is contrary to all laws of nature.

In Japanese schools, children are almost forced to drink cow's milk, as it is believed that the nutrients contained in it benefit the growing body. But if you think that cow's milk is identical to women's breast milk, then you are deeply mistaken. Yes, both have proteins, fats, lactose, iron, calcium, phosphorus, sodium, potassium and vitamins. But that's where the similarity ends.

The main protein in milk is casein. The human digestive system is not adapted to digest it. Milk also contains the antioxidant lactoferrin, which strengthens the immune system. However, in breast milk, the proportion of lactoferrin is 0.15%, and in cow's milk - only 0.01%. Thus, even when it comes to newborns, if they belong to different biological species, they also need different food.

But what about adults?

Take the same lactoferrin found in cow's milk. Even if you drink raw milk, it will still break down in the stomach under the action of gastric juice. With breast milk, the situation is exactly the same: the baby absorbs the lactoferrin contained there only because his stomach is still underdeveloped - there is little stomach acid in it. So, even human breast milk is meant exclusively for babies.

In my opinion, not only store-bought, but also fresh unprocessed milk is not suitable for adults. And if this product, which in its natural form is not very useful to a person, is homogenized and pasteurized at a high temperature, it completely turns into junk food. And we still persistently teach our children to drink it for breakfast every day!

In the body of an adult, there is too little lactase, an enzyme that breaks down lactose. Lactase is produced in excess during infancy, but decreases sharply with age. This is why some people experience stomach rumbles and diarrhea symptoms from milk - such are the consequences of a lack of special enzymes.

Lactose is a sugar present in the milk of mammals. In women's breast milk, lactose is as much as 7%, in cow's milk - only 4.5%. In early childhood, almost all children can drink lactose-rich breast milk, and in adulthood, as already mentioned, the lactase enzyme is not produced. In my opinion, this is quite eloquently said that adults should not drink milk.

For those of you who love the taste of milk and do not want to give it up, I would advise you to drink it less often, moreover, drink milk that has not been homogenized and pasteurized at a low temperature. And never force someone (whether it be an adult or a child) to drink milk who does not like it. From my point of view, drinking cow's milk does not bring any benefit to the human body.

From book ABOUT THE HARM OF "HEALTHY FOOD" by doctor Hiromi Shinya, who has examined and treated over 300,000 people with digestive ailments.

More details and research in the Lecture of the German professor Walter Veith "On the dangers of milk".

In many families, for a number of reasons, children are from birth. Parents gradually introduce ordinary store-bought milk into the diet, replacing milk formulas with it. Is it harmful and at what age should a child be given this product from the store?

Store-bought milk and adapted milk formula: which is better?

Packaged store-bought milk contains much less vitamins and minerals, fully satisfying the needs of the baby. It lacks important enzymes. They are destroyed during processing. A store-bought product may not turn sour for weeks at room temperature. It is difficult to get tasty yogurt or cottage cheese from it.

Milk from the store is sterilized at high temperatures. It may contain an antibiotic that enters the diet of cows through imported feed, and we get it from the cow in the finished product. Many types of long-term storage milk contain preservatives that are allergic not only for a child, but also for an adult. Sometimes soda is added to the milk powder during the manufacturing process to extend the shelf life. All this does not add to the usefulness of the store product.

Unlike store-bought milk, milk formulas for children contain the necessary trace elements and vitamins. They have a stable composition and milk protein mixtures do not cause allergic reactions in babies.

An unambiguous conclusion suggests itself: formula milk in a child's diet is much more useful than a store-bought product.

For many mothers, the question of at what age it is still possible to introduce regular milk into the diet of children remains relevant.

Moms take note!

Hello girls) I didn’t think that the problem of stretch marks would affect me, but I’ll write about it))) But I have nowhere to go, so I’m writing here: How did I get rid of stretch marks after childbirth? I will be very glad if my method helps you too ...

Children's age from three years old is ideal for appearing on the menu of store-bought milk

The introduction of new products into the daily diet of children should not harm the digestive system of a growing organism. Pediatricians recommend adhering to a specific scheme by which to give milk to a child.

If the baby is, then from the year you can try to introduce special baby food into the menu - milk and lactic acid products intended for the appropriate childhood. It is listed on the packaging. As a rule, they are sold in small volumes up to half a liter. Baby milk does not need to be boiled. The diet of a one-year-old baby includes a glass of milk, provided that it is well tolerated and there are no adverse reactions.

However, many mothers transfer babies who are bottle-fed to a store-bought product much earlier. In the absence and failures in digestion, it is diluted and gradually added to cereals for children from 9-11 months. Moms evaluate the reaction of the child's body to such an "adult" product. If a child has various disorders or allergies, then pediatricians strongly advise to refuse this new complementary food for about six months. It is advisable in this situation to get qualified advice from an experienced pediatrician.

What store-bought milk is better to give to a child?

Gradually introducing store-bought milk into the diet of a child after three years, it should be remembered that it is better to use ultra-pasteurized milk for baby food. It is safe and retains all vitamins and minerals.

Fat-free foods are recommended for older children. American nutritionists have proven that babies who regularly consume them are prone to obesity. In America, skim milk is given up until the child is five years old.

For those who have drunk a real steam room at least once, dairy products from a supermarket may seem at least strange. They have a completely different, unusual taste, which is called "powder". Let's see how it differs from under a cow from products manufactured under industrial conditions. Is it really more beneficial for the body? And how not to run into products of dubious quality in the supermarket?

What is the difference between natural and store-bought dairy products?

Since 2013, the Customs Union has had a technical regulation on the safety of milk and dairy products. It is designed to protect the lives and health of people, to prevent attempts by manufacturers to mislead buyers about the quality of products.

The technical regulations list more than 100 types of dairy products. All of them are combined into 3 large groups:

1. Dairy products - drinking milk, cottage cheese sour cream. Such products are made from milk or its components, without the addition of non-dairy fats and proteins. The composition may contain additional components that are needed for milk processing.
2. Dairy products - yoghurts with crispy flakes, curds with pieces of fruit. These products are also made from milk and its components, which are partially replaced by non-dairy components. The share of milk must be more than 50%, and in ice cream and sweet milk products - more than 40%.
3. Milk-containing products - sour cream, processed cheese. Such products are made from milk, its components and dairy products, but the allowable proportion of milk fat substitute is more than 50%. It is also possible to use non-dairy protein.

The packaging always indicates which group the product belongs to. The highest quality products are dairy products. Dairy compounds and milk-containing products are cheaper, but there are no useful substances left in them, and the taste may have little in common with the taste of real milk.

How to read the label correctly?

Always read the label before buying dairy products. Pay attention to the following information:

1. Name - if the product contains non-dairy components, it should be marked that it is a milk-containing product.
2. A manufacturer's standard or technical document in accordance with which milk is processed. Please note that, unlike GOST, the manufacturer can change the TU (technical specifications) at its discretion.
3. Ingredients listing all ingredients.
4. Mass fraction of fat in percent. On processed cheese, cheese products and low-fat milk processing products, the mass fraction of fat in dry matter is indicated in percent.
5. Mass fraction of milk fat - indicated on the packaging of milk-containing products.
6. The content of microorganisms - lactic acid bacteria, bifidobacteria and other probiotics.
7. The content of micro- and macroelements, vitamins and their relation to the daily human need.

Another issue is the expiration date. Dairy products made from natural milk without the addition of chemicals are always perishable, but such products can only be found in stores with great difficulty. If the expiration date is 3 days or more, then the product contains preservatives. The longer it can be stored, the more chemistry it contains and the less useful components for the body.