The difference between whole milk and drinking milk. Milk minerals

Milk is a product that can be found on store shelves in several versions. Milk is divided into varieties depending on the values ​​​​of specific indicators, namely: the percentage of dry fat-free residue (thanks to this figure, you can determine whether the product was diluted with water), the presence food additives, method of heat treatment, etc. We propose to understand in detail how whole milk differs from normalized?

Whole milk - what does it mean?

Whole milk is a product that has not been subjected to any type of treatment that changes the composition. Cleaning by straining is allowed in order to get rid of all those particles that have entered the liquid during milking. It is this milk that is the basis for the manufacture of other varieties of the product. Not everyone gives whole milk to children, since the fat content in it is not adjusted, and it is not advisable for a child to give a product fatter than 2.5% - this can lead to problems with blood vessels in the future.

What is standardized milk?

Standardized milk- a product that, using certain methods, has been brought to the required characteristics according to regulatory documentation. The simplest example of such normalization is the established fat content of a purchased product at the level of 2.5 and 3.2%. Milk obtained from a cow has a higher fat content and at the same time they will not be the same. Standardization concerns not only this parameter of the product, but also those that are not particularly informative for an ordinary person - protein, dry fat-free residue, etc.

Difference between normalized and whole milk

These types of milk differ from each other in composition and level of production processing. Whole milk has natural characteristics, as it is not subjected to any processing (with the exception of pasteurization in some cases). And normalized milk is put in order and meets all the parameters and standards. It has a fixed fat content, which allows you to choose a more suitable type of product.

The benefits and harms of whole cow's milk

The largest number useful substances contains natural whole milk, which has not been subjected to industrial processing. The product contains vitamins (B6, B12, A, E, K, C), as well as macro- and microelements. The product contains calcium, which is absorbed from milk in almost in full. For this reason, milk will be useful people to prevent problems with musculoskeletal system and patients with osteoporosis.

The natural product also has other useful properties:

• help in the fight against viral infections(exactly protein food indispensable in the formation of cells of the immune system);
• sleep normalization. If a person cannot fall asleep, he needs to drink a glass an hour before bedtime. warm milk, preferably with the addition of honey. Due to the content of certain amino acids, such "preparation" will have a sedative effect on the nervous system;
• has a diuretic effect;
• lowers acidity, which is indispensable in the fight against heartburn;
• the supply of vitamin B2, which regulates metabolism, will help in weight loss (in this case, you need to drink skim milk);
• used as a means to relieve inflammation and moisturize the skin (it will be difficult to find a person who has not heard of the famous Cleopatra baths).

However, there are some nuances in the use of this product. So, to this day, there are disputes about the benefits of the product for adults, as some argue that it is quite difficult for an adult to absorb such a product. Some people are born lactose intolerant (in their digestive system the enzyme that processes it is missing) - approximately 15% of the world's population suffers from this problem.

The main danger of the product lies in the fact that it is considered strong allergen, provoking pronounced reactions of the body. However, it is not contraindicated dairy products. When drinking milk, you should adhere to a reasonable framework, especially during pregnancy. Yes, milk is very good for the body. future mother, but if you drink it more than half a liter a day, then the load on the kidneys will increase, which should be avoided.

Milk is what is obtained from a lactating animal (more often a cow, less often a goat, etc.) without any additions or extractions.

A dairy product is already obtained from milk (including reconstituted, normalized, recombined), and it may contain only additives necessary for technological processing (for example, emulsifiers, stabilizers, etc.). So, kefir is obtained from milk, but if it is kefir, which contains a stabilizer, then on the product packaging you will find the inscription - “kefir product”. But the inscription milk-containing product indicates that this product contains only 20% or more of milk, as well as non-dairy fats and proteins (usually vegetable). Most milk-containing products are yoghurt products, sour cream products, condensed milk, drinks.

What is the difference between whole and drinking milk?

Whole milk is milk that has not been regulated constituent parts milk. Simply put, this is milk in which, after receiving from a cow, the fat content, the content of proteins, carbohydrates and other natural components did not change at the plant. Such milk is only subjected to heat treatment (usually pasteurization). But drinking milk (that is, ready-to-drink) is obtained from natural raw milk (or restored from milk powder) without the addition of non-dairy components, and is subjected to the same heat treatment as whole milk. Its composition can be changed by normalization (for example, reduce the fat content compared to raw milk received at the factory). If the package says simply "milk", then know that it is drinkable, and not whole (STB allows not to specify that milk is drinkable).

What is better milk - normalized or reconstituted?

Paying attention to the composition of milk, you can see the inscription - milk is normalized (indicated by the letter H), reconstituted (B), mixed (C), as well as recombined milk. “Normalized” means that the fat content of the milk has been adjusted to that indicated on the package. For example, in raw milk, the fat content is 4%, and in normalized milk, the fat content is adjusted to 3.6% (excess cream is removed), as established in the technical documents (TU) for this finished product. In the same way, non-fat dry milk residue (i.e. protein content) can be changed in normalized milk.

Consumers avoid buying reconstituted milk because it is made from condensed or powdered milk and water (“powdered milk”). As a rule, reconstituted milk appears on the shelves in winter, when there is not enough whole milk (in summer you will not find such milk on the shelves). It should be noted that reconstituted milk is inferior to normalized milk. biological value due to partial destruction during milk drying under the influence of high temperatures of vitamins, a decrease in the availability of amino acids and the loss of other biologically active substances of milk (hormones, enzymes). So, as always, the consumer is right.

Blended milk is a compromise solution to this problem, as it mixes normalized and reconstituted milk. But recombined milk is prepared from milk and components of non-dairy origin and water, so a beautiful combination of words - "sterilized recombined milk" - should not mislead you.

Pasteurization, sterilization or ultra-pasteurization - what's the difference?

In addition to nutrients, milk contains biologically active substances: enzymes, hormones, immunobiological compounds, as well as pigments (lactoflavin). It must be remembered that heat treatment, which is mandatory for milk and dairy products, reduces the activity and concentration of these compounds. Therefore, the more gentle heat treatment, the more benefit from this milk you will receive.

If your family drinks milk quickly and there is no need to leave an open package in the refrigerator, then it is definitely better to buy pasteurized milk. This milk keeps most useful ingredients. During pasteurization, milk is heated to a temperature of 65°C (30 minutes) to 95°C (15-20 seconds), depending on the pasteurization mode. In this case, all vegetative pathogenic flora is destroyed, but spores survive. Therefore, pasteurized milk is stored for a short time (several days), and then it can turn sour (since lactic acid bacteria remain in it after gentle treatment, leading to milk fermentation).

But during sterilization, milk is subjected to more serious (over 100 ° C) processing for a certain time (on average 15-30 minutes). Such milk is completely sterile (no microbes and their spores) and has long term storage, however, loses a significant part of the nutrients. So, when sterilizing for long-term storage decreased taste and the nutritional value product: carbohydrates are partially broken down, enzymes are inactivated, some of the vitamins are destroyed, the color, taste, smell of milk changes. By the way, if such milk is on long time“Forget” in an open package in the refrigerator, then it will not turn sour (since the lactic acid flora is completely destroyed during sterilization), but it will go rancid due to the penetration of butyric and other bacteria into the open package with milk. The same situation can happen with UHT milk.

Intermediate position is occupied modern way milk processing - ultra-pasteurization (or over-pasteurization), in which raw milk highest quality undergoes instant (3-4 seconds) processing at a temperature of 135-137 ° C and cools quickly. At the same time, microflora and bacterial spores are killed in milk, and natural beneficial features saved with minimal loss. Often such milk is packaged in sterile conditions(aseptic filling). All this allows you to extend the shelf life of milk without the use of preservatives. By the way, the use of any preservatives in the production of milk is prohibited by law (the most harmless preservative can be soda, which reduces the likelihood of its sourness).

And, of course, boiling pasteurized and, especially, ultra-pasteurized milk at home is superfluous, since it significantly reduces the biological activity of the product. So, when boiling, the content of vitamins A and C decreases by almost 2 times. Nutrients are lost in the range from 15 to 20% due to the formation of precipitation of proteins, fat and calcium salts on the walls of the dishes (all the benefits go to curled up “foams”). Therefore, when you cook porridge, it is better to first boil the cereal in a small amount, and then pour milk and warm it up a little (do not boil) and let it brew. Of course, this does not apply to milk from a cow, which you buy in the village from your hands - you must boil it!

What kind of milk is better to use for making fermented milk products at home?

If you buy milk from which you plan to make curdled milk or cottage cheese at home, then keep in mind that you need to add a special starter to any milk, and not wait for the formation of “samokvass” (especially since, as you already know, ultra-pasteurized and sterilized milk does not turn sour, but rancid). Moreover, self-sour milk (this happens only with pasteurized milk) can contain not only useful fermented milk, but also pathogenic microorganisms, which can cause food poisoning. For the preparation of yogurt, it is better to buy a bacterial starter that contains the Bulgarian bacterium and thermophilic streptococcus.

Is milk better without fortifiers?

Fortified dairy products with useful supplements: “fortified milk”, “milk enriched with vitamin C, calcium”, “milk with lactulose”, etc. In my opinion, it is these dairy products that should be preferred. Since the additional introduction of irreplaceable nutrients, which are lacking in our body, helps to solve not only the problem of their deficiency, but also regular use improves our health.

My favorite milk is with lactulose. The point is that with regular products lactulose does not enter our body, but only with enriched ones. At the same time, lactulose helps to eliminate all the problems associated with intestinal dysbacteriosis (and, unfortunately, it occurs in every second, especially after taking antibiotics and oral contraceptives). Thanks to lactulose, a favorable environment is created for the reproduction of normal intestinal bifidoflora and the growth of pathogenic microorganisms is inhibited, peristalsis is stimulated, and even the absorption of calcium salts from milk improves. The only thing to consider is the laxative effect of such milk.

Lactose-free milk - is it good for everyone?

Another product that has already appeared on our shelves is lactose-free milk (not to be confused with lactulose). But this milk is better to drink not for everyone, but only for those who do not tolerate whole milk, due to lactase deficiency. Lactose itself is a unique milk sugar that stimulates nervous system, has a preventive effect on cardiovascular diseases. But if there is not enough enzyme that breaks down milk sugar (lactase), then after drinking whole milk, bloating occurs, liquid (often frothy) stools up to 8-10 times a day and discomfort in the intestines. By the way, you can confirm lactase deficiency by analyzing feces for carbohydrates.

In which package to choose milk?

Buying pasteurized milk plastic bags(it is, as you know, cheaper than other packages), be sure to use it within a day after opening (unfortunately, it quickly turns sour). If, after opening, the milk must stand in the refrigerator, then it is better to give preference to a cardboard package (“tetrapack”), which consists of six layers, which, in addition to cardboard, also includes thin layers aluminum foil and polyethylene. Such a package completely protects the product from light, it is absolutely hermetic, there is no air inside, so the packaging allows you to save useful qualities milk. And after opening the "tetrapack", such milk is stored a little longer than milk from polyethylene. By the way, if you see that the cardboard packaging is somewhat swollen, then most likely it was stored in a humid room, as a result of which the cardboard swells and the packaging may lose its tightness. Of course, such a product should be put aside.

It is better not to buy milk in transparent bottles, since light (sunlight or from fluorescent lamps) leads to the partial destruction of milk proteins and the oxidation of fats and vitamins. And as a result of the oxidation of sulfur-containing and other amino acids, a specific aftertaste arises, which is called “sunny” taste by experts.
In addition, prolonged contact with the plastic of milk bottles is undesirable.

In any case, when taking a package of milk from a refrigerated display case, pay attention to the sensors that show the temperature in this display case. It should be from two to six degrees, no higher and no lower: if it is colder in the window, the milk will freeze, and after thawing, its quality parameters will be spoiled, and if it is higher, then it is quite possible that it will be spoiled (and the manufacturer is not to blame here ).

raw. This milk was not heated above 40 degrees. Raw milk is not available in stores.

drinking. Mass fraction of fat is not more than 9%. This milk is made from raw milk or dairy products and is heat treated. The production does not use powdered whole milk and powdered skimmed milk.

Normalized. Milk, the mass fraction of fat or protein of which is brought into line with the standards. For example, milk has a fat content of 3.2%.

Refurbished. Water is added to milk powder or condensed milk. The result is milk drink, tastes quite similar to milk.

Whole. Standardized milk or reconstituted milk with a specified fat content.

low fat. Milk with a mass fraction of fat content of 0.05%.

Vitaminized. Milk enriched with various vitamin and mineral complexes.

Protein. Milk with low fat content. It usually contains either powdered milk or skim milk. Thus, high content squirrel.

ionite. Milk that is close in composition to women's milk, it replaces calcium and magnesium ions with potassium and sodium ions.

heat treatment

pasteurized. The most popular heat treatment method. Milk is pasteurized by heating it to a temperature of 60 degrees (maintained for 60 minutes) or up to 80 degrees (maintained for 30 minutes). Such milk is stored for 5-10 days.

sterilized. Milk is heated to a temperature above 100 degrees for 20-30 minutes. Such milk is stored for no more than 2 months.

UHT. Milk is heated to a temperature of 135–150 g for 1–2 seconds. And immediately cooled to a temperature of 4-5 degrees. Stored up to 6 months, can stand without a refrigerator.

Ghee. Milk subjected to heating to 85 to 99 ° C with an exposure of at least 3 hours. Milk changes its taste greatly and becomes creamy.

Thermized. Milk that has been rehabilitated at a temperature of 60-68 ° C with an exposure of up to 30 seconds.

Dairy

Milk products. So they write on a product that is made from milk processing products.

milk drink. Produced from concentrated or condensed milk, or whole milk powder, or skimmed milk powder. And of course, water.

Whole milk obtained directly from the cow.

Reconstituted milk obtained from milk powder, adding water to it in the required proportions, thus restoring it to normal milk. By palatability such milk is somewhat inferior to whole milk: powdered, after all. However, the method of milk production by reduction is widely used in places where it is difficult to deliver whole milk and dairy production not developed.

Now let's spend small digression to dairy production, where the processing of raw materials is divided into stages. Simplistically, the following stages of whole milk production can be distinguished:

• purification from impurities;
• normalization;
• homogenization;
• pasteurization, sterilization or ultra-pasteurization;
• package.

Normalized

With the purification of impurities, everything is clear. Let's take a look at normalization. Milk with different fat content is found on store shelves: 0.5%, 1.5%, 2.5%, 3.5%, 4.5%, 6%, etc. So the process of bringing milk to a certain percentage of fat content is called normalization, and the resulting milk - normalized. In practice, it is more often necessary to reduce the fat content of milk than to increase it. To do this, in special installations-normalizers, the required amount of skimmed milk (to reduce fat content), or cream (to increase fat content) is added to a certain amount of whole milk. Often, to improve manufacturability production process, the normalization step is combined with the purification step. So, normalized milk is nothing more than milk reduced to a certain fat content.

Homogenized

Homogenesis necessary for milk with a fat content of 3.5% - 6%, to prevent the separation of milk into fat on top and milk on the bottom. During homogenization, milk is mixed in a special way: it is pumped at a temperature of about 60 ° C and a pressure of 12.5 - 15 MPa, thus obtaining a finely dispersed, homogeneous mass.

Pasteurized, UHT and Sterilized

Pasteurization- the process of one-time heating of milk to 60°C for 60 minutes or at a temperature of 70-80°C for 30 minutes. Depending on the organization of the technological process, each enterprise has its own scheme and mode of pasteurization. Sometimes milk can be aged for several seconds - minutes. The shelf life of pasteurized milk in regular packaging is 36 hours from the date of manufacture at a temperature not exceeding 8°C.

UHT- process heat treatment milk in order to destroy pathogenic microorganisms and extend its shelf life. During UHT milk is heated to a temperature of 135-150°C and immediately cooled to 4-5°C. The shelf life of such milk in regular packaging is 6 weeks.

Sterlization- complete liberation of milk from all types of microorganisms located on surfaces, equipment, in the food product. Such milk can withstand long periods of storage and transportation even without refrigeration. Milk is sterilized at a temperature of 115 - 145 ° C, in one or two steps, for a few seconds at a time. In sterilized milk, 36-45% of the finely dispersed part of casein falls out. Vitamins are destroyed: A (up to 35%), B (up to 25%) B2 (up to 5%), B6 ​​(up to 25%). Vitamin C is destroyed up to 60%. The shelf life of sterilized milk in ordinary packaging is up to 2 months from the date of manufacture at a temperature of 1 to 20 °C.

Packaging and distribution

Modern packaging allows you to further increase the shelf life of milk. For example, UHT milk in Tetra Pak aseptic packaging is stored for 6 months at a temperature of 1 to 25°C.

Ready milk undergoes strict microbiological control at the enterprise, after which it is sent to store shelves.

As you can see, no harmful substances are added to milk during its production, and the inscriptions on the boxes indicate by what method the product was brought to the required fat content and by what method the pathogenic and dangerous microflora for human health was destroyed in it. Another thing is that the amount of vitamins during production processing and long-term storage is reduced, but this is a completely different story.

Milk or milk product?

The first thing we pay attention to when choosing a package of milk - is it milk? In accordance with the STB "Dairy and milk-containing products", the labeling of the packaging must necessarily include an inscription that will help the consumer understand what is in front of him - milk, milk product or milk product. What is the difference?

Milk is what is obtained from a lactating animal (more often a cow, less often a goat, etc.) without any additions or extractions.

A dairy product is already obtained from milk (including reconstituted, normalized, recombined), and it may contain only additives necessary for technological processing (for example, emulsifiers, stabilizers, etc.). So, kefir is obtained from milk, but if it is kefir, which contains a stabilizer, then on the product packaging you will find the inscription - “kefir product”. But the inscription milk-containing product indicates that this product contains only 20% or more of milk, as well as non-dairy fats and proteins (usually vegetable). More often milk-containing products are yoghurt products, sour cream products, condensed milk, drinks.

What is the difference between whole and drinking milk?

Whole milk is milk that has not been regulated by the constituents of milk. Simply put, this is milk in which, after receiving from a cow, the fat content, the content of proteins, carbohydrates and other natural components did not change at the factory. Such milk is only subjected to heat treatment (usually pasteurization). But drinking milk (that is, ready-to-drink) is obtained from natural raw milk (or restored from milk powder) without the addition of non-dairy components, and is subjected to the same heat treatment as whole milk. Its composition can be changed by normalization (for example, reduce the fat content compared to raw milk received at the factory). If the package says simply "milk", then know that it is drinkable, and not whole (STB allows not to specify that milk is drinkable).

Which is better milk - normalized or reconstituted?

Paying attention to the composition of milk, you can see the inscription - normalized milk (indicated by the letter H), reconstituted (B), mixed (C), as well as recombined milk. “Normalized” means that the fat content of the milk has been adjusted to that indicated on the package. For example, in raw milk, the fat content is 4%, and in normalized milk, the fat content is adjusted to 3.6% (excess cream is removed), as established in the technical documents (TU) for this finished product. In the same way, non-fat dry milk residue (i.e. protein content) can be changed in normalized milk.

Consumers avoid buying reconstituted milk because it is made from condensed or powdered milk and water (“powdered milk”). As a rule, reconstituted milk appears on the shelves in winter, when there is not enough whole milk (in summer you will not find such milk on the shelves). It should be noted that reconstituted milk is inferior to normalized milk in terms of biological value due to the partial destruction of vitamins during milk drying under the influence of high temperatures, a decrease in the availability of amino acids and the loss of other biologically active substances of milk (hormones, enzymes). So, as always, the consumer is right.

Blended milk is a compromise solution to this problem, as it mixes normalized and reconstituted milk. But recombined milk is made from milk and components of non-dairy origin and water, so the beautiful combination of words - “sterilized recombined milk” - should not mislead you.

Pasteurization, sterilization or UHT - what's the difference?

In addition to nutrients, milk contains biologically active substances: enzymes, hormones, immunobiological compounds, as well as pigments (lactoflavin). It must be remembered that heat treatment, which is mandatory for milk and dairy products, reduces the activity and concentration of these compounds. Therefore, the more gentle the heat treatment, the more benefits you will get from this milk.

If your family drinks milk quickly and there is no need to leave an open package in the refrigerator, then it is definitely better to buy pasteurized milk. Such milk retains most of the beneficial components. During pasteurization, milk is heated to a temperature of 65°C (30 minutes) to 95°C (15-20 seconds), depending on the pasteurization mode. In this case, all vegetative pathogenic flora is destroyed, but spores survive. Therefore, pasteurized milk is stored for a short time (several days), and then it can turn sour (since lactic acid bacteria remain in it after gentle treatment, leading to milk fermentation).

But during sterilization, milk is subjected to more serious (over 100 ° C) processing for a certain time (on average 15-30 minutes). Such milk is completely sterile (no microbes and their spores) and has a long shelf life, but loses a significant part of the nutrients. So, during sterilization for long-term storage, the taste and nutritional value of the product decreases: carbohydrates are partially broken down, enzymes are inactivated, some of the vitamins are destroyed, the color, taste, and smell of milk change. By the way, if such milk is “forgotten” for a long time in an open package in the refrigerator, then it will not turn sour (since the lactic acid flora is completely destroyed during sterilization), but it will go rancid due to the penetration of butyric and other bacteria into an open package with milk. The same situation can happen with UHT milk.

An intermediate position is occupied by a modern method of milk processing - ultra-pasteurization (or over-pasteurization), in which raw milk of the highest quality undergoes instant (3-4 seconds) processing at a temperature of 135-137 ° C and is quickly cooled. At the same time, microflora and bacterial spores are killed in milk, and natural beneficial properties are preserved with minimal losses. Often such milk is packaged under sterile conditions (aseptic filling). All this allows you to extend the shelf life of milk without the use of preservatives. By the way, the use of any preservatives in the production of milk is prohibited by law (the most harmless preservative can be soda, which reduces the likelihood of its sourness).

And, of course, boiling pasteurized and, especially, ultra-pasteurized milk at home is superfluous, since it significantly reduces the biological activity of the product. So, when boiling, the content of vitamins A and C decreases by almost 2 times. Nutrients are lost in the range from 15 to 20% due to the formation of precipitation of proteins, fat and calcium salts on the walls of the dishes (all the benefits go to curled up “foams”). Therefore, when you cook porridge, it is better to first boil the cereal in a small amount, and then pour milk and warm it up a little (do not boil) and let it brew. Of course, this does not apply to milk from a cow, which you buy in the village from your hands - you must boil it!

What kind of milk is better to use for making fermented milk products at home?

If you buy milk from which you plan to make curdled milk or cottage cheese at home, then keep in mind that you need to add a special starter to any milk, and not wait for the formation of “samokvass” (especially since, as you already know, ultra-pasteurized and sterilized milk does not turn sour, but rancid). Moreover, self-sour milk (this happens only with pasteurized milk) can contain not only beneficial fermented milk, but also pathogenic microorganisms, which can cause food poisoning. For the preparation of yogurt, it is better to buy a bacterial starter that contains the Bulgarian bacterium and thermophilic streptococcus.

Is milk better without fortifiers?

Fortified dairy products with useful additives are increasingly common on the shelves: “fortified milk”, “milk enriched with vitamin C, calcium”, “milk with lactulose”, etc. In my opinion, it is these dairy products that should be preferred. Since the additional introduction of essential nutrients into milk, which are lacking in our body, helps to solve not only the problem of their deficiency, but with regular use improves our health.

My favorite milk is with lactulose. The fact is that lactulose does not enter our body with ordinary products, but only with enriched ones. At the same time, lactulose helps to eliminate all the problems associated with intestinal dysbacteriosis (and, unfortunately, it occurs in every second, especially after taking antibiotics and oral contraceptives). Thanks to lactulose, a favorable environment is created for the reproduction of normal intestinal bifidoflora and the growth of pathogenic microorganisms is inhibited, peristalsis is stimulated, and even the absorption of calcium salts from milk improves. The only thing to consider is the laxative effect of such milk.

Lactose-free milk - is it good for everyone?

Another product that has already appeared on our shelves is lactose-free milk (not to be confused with lactulose). But this milk is better to drink not for everyone, but only for those who do not tolerate whole milk, due to lactase deficiency. Lactose itself is a unique milk sugar that stimulates the nervous system and has a preventive effect in cardiovascular diseases. But if there is not enough enzyme that breaks down milk sugar (lactase), then after drinking whole milk, bloating occurs, liquid (often frothy) stools up to 8-10 times a day and discomfort in the intestines. By the way, you can confirm lactase deficiency by analyzing feces for carbohydrates.

In which package to choose milk?

When buying pasteurized milk in plastic bags (as you know, it is cheaper than other packages), be sure to use it within a day after opening (unfortunately, it turns sour quickly). If the milk after opening should stand in the refrigerator, then it is better to give preference to a cardboard package (“tetrapack”), which consists of six layers, which, in addition to cardboard, also includes thin layers of aluminum foil and polyethylene. Such a package completely protects the product from light, it is absolutely hermetic, there is no air inside, so the packaging allows you to save the beneficial qualities of milk. And after opening the "tetrapack", such milk is stored a little longer than milk from polyethylene. By the way, if you see that the cardboard packaging is somewhat swollen, then most likely it was stored in a humid room, as a result of which the cardboard swells and the packaging may lose its tightness. Of course, such a product should be put aside.

It is better not to buy milk in transparent bottles, since light (sunlight or from fluorescent lamps) leads to the partial destruction of milk proteins and the oxidation of fats and vitamins. And as a result of the oxidation of sulfur-containing and other amino acids, a specific aftertaste arises, which is called “sunny” taste by experts.
In addition, prolonged contact with the plastic of milk bottles is undesirable.

In any case, when taking a package of milk from a refrigerated display case, pay attention to the sensors that show the temperature in this display case. It should be from two to six degrees, no higher and no lower: if it is colder in the window, the milk will freeze, and after thawing, its quality parameters will be spoiled, and if it is higher, then it is quite possible that it will be spoiled (and the manufacturer is not to blame here ).

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What “normalized” milk means, and how it differs from other types of this product, is worth understanding in order to understand the difference.

Why is milk processed?

It is unlikely that anyone will dispute the benefits of milk for the human body, especially for children. This product is sold in abundance both in private markets and on store shelves - from stalls to supermarkets.

It is better to understand what normalized milk, whole, pasteurized, reconstituted or drinking milk means before the product is bought and tested.

The difference between these products lies in the way they are processed, enriched and normalized. The general concept of "milk" is not inherent in all types of these products, since there is also the term "milk drink", which is not considered milk.

Any milk, even bought from a private trader, must undergo heat treatment in order to protect it from possible viruses and unwanted microorganisms.

In the dairy industry, heat treatment is carried out for other purposes - to extend the shelf life of this product on store shelves. It is from the degree and method of heating that its name depends.

normalized milk

Milk normalized - what is it, no matter how natural product, which led to the corresponding GOSTs by special processing? It is made from whole milk, which means that it is free of chemical impurities and additives.

Since dairy products are brought from various farms, in which each cow has its own degree of fat content, milkiness, saturation and taste of milk, it is diluted, bringing it to standards that correspond to the concept of “drinking milk”.

Normalized and whole milk differ in fat composition. In the whole, its percentage is from 2.8 to 8%, and normalized milk is brought by dilution to the indicators adopted by GOSTs - 2.0–2.5%.

Each manufacturer has the main goal - to have a demand for his product, and optimal time storage allowed it to be realized in time. In order not to incur losses in the production of this perishable product, unscrupulous manufacturers claim that their sterilized or reconstituted product is normalized milk, which is natural drink, which in fact is not.

Free legal advice:

Differences in Dairy Processing

Normalized milk is obtained in several ways:

• Cow's milk of different fat content is drained into a separator and completely defatted, after which fat is added to it to the appropriate norm.
• From whole milk, either excess fat is removed, or cream is added if the percentage of fat content is below GOST.

Therefore, when the package says "Milk from standardized milk", it means that the whole product is brought to the norm by dilution.

Producer Tricks

Some manufacturers try to present reconstituted milk as normalized. According to the composition of fat content, it may have standards corresponding to GOSTs, but it is made not from whole milk, but from powdered milk. For its production, milk powder is taken, formed by spray drying, diluted with water and aged for up to 4 hours at a maximum temperature of plus 6 degrees. During this time, the components dissolve, after which the product undergoes pasteurization, homogenization, cooling and bottling.

Although milk powder is made from whole milk, after numerous treatments, no useful properties remain in it.

Now the concept of "normalized milk" is disclosed, what it is and its difference from other types of dairy products. The next stage of processing is the impact on the product of high temperature.

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Heat treatment of milk

To disinfect and increase the shelf life of milk, it is subjected to heat treatment. varying degrees difficulties. Depending on the temperature, in the future, these products are divided into pasteurized, sterilized, ultra-pasteurized and baked milk. Normalized milk, which it would not mean according to manufacturers, has its own degree of naturalness and safety, provided for by GOSTs.

Thermization and sterilization

Thermization means heating raw materials to a temperature of 60–68 degrees for 30 seconds, which does not affect the change in the chemical and alkaline balance of the product, but is detrimental to possible bacteria.

Sterilization is the heating of raw milk above 100 degrees, and the heating process itself can be carried out in two ways:

1. Heat treatment is carried out in one step, in which milk heated to 75 degrees is released from air, and then abruptly heated to + for 1 second and cooled. After cooling, the product is homogenized and filled into sterile soft milk bags.
2. Two-stage sterilization involves heating the raw material to 140–150 degrees for 5 seconds, then cooling and bottling with sealed lids. The second stage is the sterilization of bottles with the product in an autoclave at a temperature of 120 degrees for 20 minutes.

So, we figured out what sterilization and normalized milk mean. It also becomes clear that these are incompatible things, since with such a high heat treatment, the durability of the product grows up to 2 months, and the beneficial substances disappear.

Pasteurization and heating of milk

Pasteurization is a gentle heat treatment, when the heating temperature is not brought to the boiling point. At the same time, in the microbiological sense, milk is disinfected, and its beneficial properties are preserved. This happens because pathogenic microorganisms die at a lower temperature than dairy. The shelf life of this product depends on the packaging and can range from 36 hours to 3-5 days. Normalized milk, GOST confirms this, past the pasteurization process, has excellent drinking qualities and has a fat content corresponding to the table of quality parameters.

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Milk heating is also heat treatment, but of a different property. At the same time, the raw materials are “tormented” for 3 hours at a temperature of 85 to 99 degrees or 15 minutes at 105 degrees. At the same time, the number of useful properties is somewhat reduced, but milk acquires pleasant taste and beautiful cream color.

As can be seen from the above, normalized milk (which is now known) has every chance of becoming a frequent guest on the tables of store customers.

Milk products

As you know, not only milk itself is useful, but everything lactic acid products out of him. For people who are on diets, manufacturers have responded by releasing skimmed milk, which seems to have useful properties, but is completely free of fat. Its fat content is up to 0.05%. It is worth checking how useful this product is, but the difference in calories is significant. At the same time, if we compare the number of microelements, it will be almost the same, since vitamins A, D, magnesium and other elements are added to skimmed milk.

If a child is born in a family where parents are predisposed to obesity, then in the absence of natural feeding, the baby can be given skim milk from the second month. The habit of using this particular product will help him avoid weight problems in the future.

You can often see the inscription "Made from normalized milk" on dairy products, which means that the product is made either from whole milk, with an artificially reduced rate of fat, or from milk powder diluted to the desired state.

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counterfeit goods

Sadly, but dairy products have not escaped the encroachment of counterfeiters. It turns out that this is easy to do, even without breaking the law. Each manufacturer is obliged to indicate the composition of milk or its derivatives. They do this without fear of being caught for obviously low quality products at the price of natural milk. For example, specifying in the composition vegetable oil, but using palm, which is poorly absorbed human body, the manufacturer is not legally lying.

Therefore, when vegetable fats are indicated in the composition of ice cream, there is no milk in such a product, and this pure fake. According to GOSTs, ice cream, which has in its composition the replacement of milk fats with vegetable ones, should inform consumers about this on the label and be called vegetable-creamy.

Exactly the same “attacks” of falsifiers are subjected to other sour-milk products, such as cottage cheese. Vegetable fats, usually cheap, began to be introduced into its composition. Palm oil. By law, the company is obliged to indicate this not only in the composition, but also on the label. Such cottage cheese must have the name " curd product". Manufacturers do not violate anything, but indicate this in such places and so small that it is impossible to read without a magnifying glass.

Therefore, before putting dairy products in the basket, it is better to spend a few minutes searching for information with the words “Made from. ".

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What is the difference between whole milk and standardized milk?

Even a sophisticated buyer never thought about the fact that the most useful species milk are whole and pasteurized milk. How are the two types of milk different from each other? Indeed, on the shelves of hypermarkets compete with each other at least ten firms that produce milk, which is of different quality, but the prices for it do not differ at all.

Fake?

Many unscrupulous sellers falsify their products in order to increase the shelf life of their products.

Many of us choose dairy products by eye, that is, by appearance. And this is wrong. After all, even in laboratory conditions it is impossible to determine whole milk from reconstituted raw materials. But still, there are a couple of signs by which you can determine how whole milk differs from normalized milk.

Diluted with water?

What tricks do dairy producers go to in order to sell their product. However, in order to find live milk on the shelves, you will have to go through more than one supermarket. Just imagine the picture of how milk is made from milk powder. How can you drink this crap! You say, but let's look at everything in order.

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Whole milk

Whole milk is milk that has not undergone any processing other than heat (thermal).

• The standard fat content of whole milk is from 8-9.5%. But the maximum fat content of milk allowed for sale at technical regulations for milk and dairy products should be no more than 8.9%.
• Shelf life. Raw whole milk has the shortest shelf life available. After 5 hours of storage forms thick foam from cream. And it fades in a day. Pasteurized whole milk is stored for three days.
• Whole milk is the most beneficial for our body. After all, it contains almost all vitamins, amino acids and trace elements.
• Before processing, whole milk is cleaned of impurities under high pressure. After processing, the pasteurization process follows. Milk is heated for a few seconds to a temperature of 90 degrees, and then it is also quickly cooled to 4-6 degrees.
• Most often, whole milk is poured into glass containers or plastic bottles liter capacity.

normalized milk

Normalized milk is of two types.

1. Whole milk processed by bringing to necessary norm fat content, slightly less than whole.
2. Normalized reconstituted milk. It is made from dry concentrated dehydrate (dry milk concentrate) milk and the addition of water.

Fat content of normalized milk according to GOST - no more than 3.5%. Shelf life of standardized milk proper storage is from 7 to 10 days.

How is it processed

Normalized milk is more difficult to process. This is a whole technological process! Such milk is first cleaned, then subjected to the process of normalization, homogenization, pasteurization and cooled using special cooling systems.

After cooling, normalized milk is stored for two days in special containers and then only poured into packages.

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Package

The packaging of normalized milk differs from whole milk, because it is made to order for dairies. As a rule, this is a convenient plastic bag or a tetrapack - pressed paper cardboard with foil.

So what is the difference between normalized milk and whole milk?

The most obvious difference between whole milk and normalized (reconstituted) milk is in its percentage of fat content and shelf life, as well as the degree of processing, it is minimal. In normalized milk, fat content is obtained artificially, and therefore it has a longer shelf life.

Remember that there are countless fakes for a dairy product, so you need to know what is the difference between normalized (reconstituted) milk and whole milk, and which dairy product is simply a falsification.

Is it milk: important questions when choosing milk

What is pasteurized and sterilized milk?

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There are many ways to process raw milk: home boil, pasteurization, sterilization. Milk is processed primarily in order to destroy all pathogenic bacteria that may be contained in the raw product.

Sterilized milk can be stored for months, but its biovalue is the lowest. During sterilization, raw milk is heated and kept for minutes at a temperature of 120 to 150 degrees. It loses most of the nutrients. However, such a product can be stored for almost a year at room temperature and not sour. At the same time, some experts believe that not everything is so sad - milk only loses its taste, but vitamins still remain.

Pasteurized milk is also heated, but only below degrees and kept at this temperature for not so long. This is the most gentle and gentle way in which milk retains all the vitamins and beneficial properties. Such milk is stored for only a few days.

There is an opinion that any heat treatment violates the composition of milk, and if it is not possible to drink fresh milk, it is better to drink farm milk.

However, experts say that factory pasteurized milk is not dead. It retains all the useful substances, but viruses and microbes die. Protein, fats and vitamins are protected from heating by a pressure of three atmospheres.

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What is normalized and reconstituted milk? What is the difference between whole and drinking milk?

Reconstituted is milk that, as the name suggests, is "reconstituted" from condensed milk or powdered milk by adding water.

Normalized is milk, the fat content of which is brought to that indicated on the package (for example, cream was removed from raw milk with a fat content of 4%, bringing the milk fat content to 3.6%).

Whole milk is milk in which, after receiving from a cow, neither the fat content nor the content of proteins, carbohydrates and other components has changed. Such milk is only subjected to heat treatment (pasteurization, or, less commonly, sterilization).

Drinking milk - obtained from natural milk or restored from milk powder, and then also subjected to heat treatment. At the same time, its composition can be changed (increase or decrease the amount of fat, for example). It is believed that if the package says simply "milk", then it is drinkable, not whole.

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What fat content of milk do you prefer?

It is due to fat that milk has a light yellow color. In the dairy business, fat means quality. And experts advise choosing whole milk with a fat content of 3.6 to 4.6%, since it is in such a product that vitamins are contained that contribute to better assimilation calcium.

Is there any benefit to skim milk?

In skim milk, there is actually fat, but very, very little - about 0.1%. It must be understood that defatting is an artificial process, cows do not give such milk. Skimmed milk also tastes different. Moreover, according to latest research Skim milk does not contain, for example, vitamin A.

Consumers, terrified that animal fats are sources of “ bad cholesterol”, supposedly the scourge of modern mankind, often prefer low-fat milk or completely skimmed. Meanwhile, in 2014, scientists at the University of Cambridge found that there was no link between dairy cholesterol and heart disease. So it doesn't matter to the heart if you drink skim milk or full fat milk.

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There are other paradoxical results of observations: children who consume whole milk remain healthy; and those who drink skim milk are more likely to become obese later on.

Therefore, look for the inscription “whole” milk on the pack - this means that the milk contains the same percentage of fat content as in the feedstock, that is, it has not been degreased and restored. healthy person with a normal body weight, it is perfect. Leave the skimmed milk for diet food those to whom it is prescribed by a doctor.

Are there any differences in the composition of industrial and farm milk?

It all depends on the quality of the raw milk itself, as well as how it has been processed. If milk from farms is already purified and cooled, with a small bacterial contamination and is pasteurized under gentle conditions, then there are practically no differences in terms of the content of useful substances in milk.

There are no pathogens in pasteurized milk, and the composition of vitamins and microelements differs little from raw milk. But if you are buying raw milk for the first time from unfamiliar farmers, then it is better to boil it.

Why does milk industrial production fat content is clearly indicated, and does farm milk have floating borders?

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This is not entirely true. The fat content of milk that you can buy on the farm is really “floating” (for example, the label indicates 3.5-4%, not 3.5 or 4) and depends on many factors: the time of year, breed, cow nutrition and many more. Similarly, on the shelves of shops you can buy industrial milk with a "floating" percentage of fat content (for example, from 3.5 to 6.0%). This suggests that the milk that came from the farm was not defatted at the factory and was not restored to the set value for its fat content.

Is it true that it is better to choose milk that has a short shelf life?

Milk with a short shelf life is healthier than milk with a long shelf life. Therefore, for daily consumption, and especially in the children's diet, it is better to give preference to it. Milk long term storage should not be consumed daily, but it is simply indispensable on long trips, hiking in nature and in the preparation of other culinary dishes, where it is used as an ingredient (baking, etc.).

Is it true that milk contains hormones and antibiotics that were fed to cows?

Antibiotics are given to cows if they are sick. During this time, the cows are in quarantine and their milk must not be processed. Sometimes drugs can be given to animals as a preventive measure. But antibiotics are not specifically added to milk. And when a batch of raw milk is received for processing, manufacturers carry out “quality control”, examining and analyzing raw materials.

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On the other hand, chemistry has stepped so far that now practically in any product you can find traces of almost the entire periodic table, including, for example, mercury and gold. However, in excess of the established safe rate manufacturers usually follow strictly - first of all, it’s more calm for them.

As for hormones, it happens that producers inject growth hormones into cows. But it is a peptide hormone that is broken down and digested in the stomach, so this technology is considered safe.

In addition, in natural milk there are hormones and without any drugs. Fresh milk, for example, is full of estrogen, the female hormone. As well as growth hormone, which is so necessary for babies, drinking milk. At the same time, some experts believe that in adults it promotes the growth of tumors.

Why does store-bought milk not sour for a long time? Is it unnatural?

Milk does not sour because bacteria do not develop in it. As you remember, supermarkets do not sell raw milk - only processed. That does not prevent him from remaining natural cow's milk.

Milk sours thanks to lactic acid bacteria that feed on milk sugar (lactose) and produce lactic acid (it gives kefir, for example, its sour taste). These same bacteria are usually destroyed by high temperatures. And even when you open a pack of milk and leave it in the refrigerator, the bacteria that have flown through a small hole will multiply for a very long time, due to their a small amount. This is about sterilized milk. But in pasteurized there are more such bacteria and the souring process goes faster.

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By the way, Dr. Komarovsky, following the recommendation of the chemist Sergey Belkov, gives advice to those who continue to doubt the naturalness of milk: if you pour ferment into sterilized milk (that is, intentionally add these same bacteria to it), and put it in a warm place, then the milk will be fermented , and quite quickly. Here is the proof of the naturalness of long-term storage milk.

Why does milk from bags not sour, but rot and rancid?

Because not only lactic acid bacteria (which feed on milk sugar) can live in milk, but also bacteria that feed on protein and fat. And if proteolytic or lipolytic bacteria take over in an open package of milk, then the spoiled milk will not be sour, but rotten.

And if the so-called psychrotrophic microorganisms win in the struggle of microorganisms (they reproduce perfectly even when negative temperatures, that is, in the refrigerator), then the milk will taste rancid.

What to look for when choosing a brand of milk?

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First of all, you need to look at the degree of processing - pasteurization or sterilization. Next, look at the expiration date. If pasteurized milk has a shelf life of no more than 7 days, most likely, all useful substances and trace elements have been preserved in it. Finally, you need to look not only at the packaging, but also at the shelf. quality milk will still be in the fridge.

So which milk should you choose?

It all depends on your goals.

If you use milk mainly for cooking other dishes, sterilized milk of the fat content specified in the recipe is fine for you.

If you are desperately counting calories, but you cannot deny yourself milk, for example, coffee or cereal, skim milk will help you. Although it does not benefit your body, there will be no harm from it (and an extra source of fat, too).

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If we are talking about milk for children, preference should be given to pasteurized, whole milk, with a short shelf life.

If you are sure that you need to buy "only natural products"- do not rush to buy the first milk that comes across with the label" farm ". If the manufacturer is not yet known to you, first collect more information about him. And only if nothing bothers you - make friends with his dairy products.

What is whole milk and how is it different from normalized milk?

Milk is a product that can be found on store shelves in several versions. Milk is divided into varieties depending on the values ​​​​of specific indicators, namely: the percentage of dry fat-free residue (thanks to this figure, you can determine whether the product was diluted with water), the presence of food additives, the method of heat treatment, etc. We offer you to understand in detail what whole milk is different from normalized?

Whole milk - what does it mean?

Whole milk is a product that has not been subjected to any type of processing that changes the composition. Cleaning by straining is allowed in order to get rid of all those particles that have entered the liquid during milking. It is this milk that is the basis for the manufacture of other varieties of the product. Not everyone gives whole milk to children, since the fat content in it is not adjusted, and it is not advisable for a child to give a product fatter than 2.5% - this can lead to problems with blood vessels in the future.

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What is standardized milk?

Normalized milk is a product that, using certain methods, has been brought to the required characteristics according to regulatory documentation. The simplest example of such normalization is the established fat content of a purchased product at the level of 2.5 and 3.2%. Milk obtained from a cow has a higher fat content and at the same time they will not be the same. Standardization concerns not only this parameter of the product, but also those that are not particularly informative for an ordinary person - protein, dry fat-free residue, etc.

Difference between normalized and whole milk

These types of milk differ from each other in composition and level of production processing. Whole milk has natural characteristics, as it is not subjected to any processing (with the exception of pasteurization in some cases). And normalized milk is put in order and meets all the parameters and standards. It has a fixed fat content, which allows you to choose a more suitable type of product.

The benefits and harms of whole cow's milk

The greatest amount of nutrients contains natural whole milk, which has not been subjected to industrial processing. The product contains vitamins (B6, B12, A, E, K, C), as well as macro- and microelements. The product contains calcium, which is absorbed almost in full from milk. For this reason, milk will be useful for people to prevent problems with the musculoskeletal system and patients with osteoporosis.

The natural product also has other useful properties:

• help in the fight against viral infections (it is protein food that is indispensable in the formation of cells of the immune system);
• sleep normalization. If a person cannot fall asleep, he should drink a glass of warm milk, preferably with the addition of honey, an hour before bedtime. Due to the content of certain amino acids, such "preparation" will have a sedative effect on the nervous system;
• has a diuretic effect;
• lowers acidity, which is indispensable in the fight against heartburn;
• the supply of vitamin B2, which regulates metabolism, will help in weight loss (in this case, you need to drink skim milk);
• used as a means to relieve inflammation and moisturize the skin (it will be difficult to find a person who has not heard of the famous Cleopatra baths).

However, there are some nuances in the use of this product. So, to this day, there are disputes about the benefits of the product for adults, as some argue that it is quite difficult for an adult to absorb such a product. Some people are born lactose intolerant (their digestive system lacks the enzyme that processes it) - approximately 15% of the world's population suffers from this problem.

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The main danger of the product lies in the fact that it is considered a strong allergen that provokes pronounced reactions of the body. At the same time, sour-milk products are not contraindicated for people with allergies. When drinking milk, you should adhere to a reasonable framework, especially during pregnancy. So, milk is extremely useful for the body of a future mother, but if you drink it more than half a liter a day, then the load on the kidneys will increase, which should be avoided.

How is normalized milk different from regular whole milk?

Normalized milk is milk reduced to a certain fat content.

The average fat content of cow's milk is 3.2% - 3.5%, and milk of different percentage fat content is produced:

1.5%, 2.5%, 3.2%, 4%, 6% - that is, cream is skimmed somewhere, bringing it to the desired percentage of fat content, and somewhere, on the contrary, cream is added, increasing fat content.

Whole milk is milk from a specific cow with a certain percentage of fat content. This percentage can vary dramatically in the same cow. the percentage of fat content of whole milk is influenced by: the weather that was during milking, the ambient temperature, food, the mood of the animal (fat content drops if the cow has prolonged stress). It is impossible to predict the fat content of whole milk - it can change.

Normalized milk - has a clear, prescribed percentage of fat content. As indicated on the packaging - it is. The percentage of fat content is artificially changed. Eat different ways increase or decrease in the fat content of milk, but one way or another - the process is artificial.

Normalized milk is convenient for mass sale and for cooking - the percentage of fat content is always known.

Whole milk - natural, without processing. Fat content varies.

Whole milk is milk obtained from a cow without changing its fat content. But, if someone is familiar with farming or bought milk in the villages from housewives, then he knows that the fat content of milk varies from cow to cow. Moreover, in the same cow, fat content can vary depending on the time of year, the feed received and other factors. Sometimes you buy milk from the hostess, but it is not tasty at all ( low fat), or vice versa - half a can of cream on the second day.

When buying milk in a store, we rely on a strictly defined fat content (most often 3.2%, 2.5% or 1.5%). To obtain such a percentage, milk from different cows (with different fat content) is mixed and, by adding or removing its fatty component (cream), the fat content is adjusted to the required one.

Normalized milk is milk that is obtained after the removal of fats. It is made in factories and its fat content is somewhere around 2.5%.

Whole milk is regular milk, which has not changed either in composition or in quality. This product has a higher fat content - 3.5%.

The normal natural fat content of milk is approximately 5%. This is whole milk. Each breed and individual is different.

Normalized is the one that has been brought to the desired fat content. More often than 2.5% is the most useful for an adult organism.

Normalized milk is such milk, in which the fat content differs from the natural content of fat in milk. So normal cow's milk contains 3.5% fat, but in the normalized one you can most often find 1.5%, 2.5, 3.2% - that is, fat-free. In addition, such milk can be artificially saturated with vitamins and minerals.

Even by the word "normalized" you can guess that this is milk that has led to a certain fat content. If I'm not mistaken, the average fat content is 3.2 and 3.5 percent, and so, milk is produced not only of these fat contents, but also of large and smaller ones. To do this, milk is normalized (cream is removed or added).

Normalized milk is obtained by mixing milk of different fat content in order to bring it to a certain norm. Obtaining normalized milk does not involve heat treatment. In some cases, simultaneous pasteurization or enrichment with vitamins is performed.

Normalized milk is adjusted to a certain percentage of fat content. To do this, it is mixed with different fat content and not subjected to heat treatment. The only thing that can add is vitamins. Usually fat content is from 1 percent to 6. Next it will be cream (10,15,20,33 percent)

The main difference between normalized milk and whole milk is its artificial bringing to a specific percentage of fat content (from 1 to 30 percent). But whole milk is natural milk, which has a fat content of about three percent.

Milk is a product that can be supplied to the consumer in several varieties. For example, be normalized or whole. What are the features of both products?

What is standardized milk?

Under normalized refers to pasteurized milk, in which the content of the required percentage of fat is provided. The corresponding indicator, as a rule, is set in special industry standards.

In order to normalize the milk undergoes a certain technological processing. This procedure is carried out to increase the shelf life of the product: it can take quite a long time from the moment it is received at the livestock farm to being placed on the counter and actually sold. Raw milk usually has time to sour in the appropriate time period.

There are several ways to normalize the product in question:

1. sterilization (most often carried out by boiling);
2. pasteurization (in accordance with the standard requirements established for this technology);
3. mixing with milk of higher fat content;
4. separation (artificial increase in the fat content of the product).

The raw material for obtaining a normalized product is fresh, new milk. Some technology experts believe that powdered milk can also be classified as normalized, provided that it contains the required percentage of fat content.

What is Whole Milk?

Under whole milk refers to a product in which the percentage of fat is not increased compared to that present in fresh milk obtained on a livestock farm. Similarly, whole milk maintains the original levels of proteins, carbohydrates and other natural ingredients. In most cases, the respective product undergoes only one type of treatment - pasteurization, again, in order to increase its shelf life.

Comparison

The main difference between normalized milk and whole milk is that the product of the first type appears as a result of an increase or decrease in the level of fat content - in accordance with the established standards for the original fresh milk. The second type of product has the same percentage of fat content and other nutritional components as fresh milk. Both types of product, as a rule, undergo pasteurization - in order to increase the shelf life.

Normalized milk in some cases is also recognized powder product. Which, in turn, in most cases does not correspond to the characteristics of whole milk. But technological standards adopted in a number of countries around the world may allow the recognition of powdered milk as whole product if it is chemical composition close to pair.

Having determined the difference between normalized and whole milk, we will reflect the conclusions in the table.

Table