We choose and buy milk in the store. What is the best and most useful

"Drink, children, milk - you will be healthy!" It was with this motto that many and many generations of children were brought up and grew up. But times are changing, and there are fewer and fewer opportunities to drink real homemade milk “only from under a cow”. It is being replaced by store-bought, industrial milk. And it is far from always possible to say that it will be useful for your body.

If you take it right now and go to any store, to the dairy department, then at best, the percentage of ten packages will indicate what kind of milk the manufacturer poured into the container. And even then it is far from a fact that the truth will be written on the packaging. The most plausible would be the inscription: "Made from milk powder" or "With the addition of powdered milk." In other cases, it is generally not clear what is in the package.

The most surprising thing is that there are a lot of other inscriptions on the packages without indicating the composition, such as “fresh”, “high quality”, “unique”, “natural” and generally the best. In general, the main goal of manufacturers of such products is to sell their product. They do not care what will happen to the people (children in particular) who will drink this milk.

Consider the "usefulness" of different types of milk. The most unique and uncompetitive is natural, homemade milk. It does not undergo any industrial processing, it has its own fat content, inherent in the cow that gave it. In total, a glass of such milk will give a person approximately 13% of the daily norm of protein, phosphorus -18%, vitamin B2 - 12%, vitamin B12 - 15%, potassium - 10%, and, of course, a quarter of the daily calcium intake. By the way, it is precisely because of the high content of calcium that nutritionists advise drinking milk daily. Also, such milk will contain a fairly high proportion of magnesium, zinc, 35 mg of fatty acids, which are necessary for the human body.

The next type will be "whole" milk. As you know, it has quite large fat globules, it is they that give fresh milk such a specific taste. So, the quantity and, so to speak, the quality of these balls from cow to cow is different. It is on them that the fat content of milk is determined. Manufacturers also need milk taken from different cows to have a certain level of fat content. To do this, as well as to ensure that dairy products are suitable for mass consumption, a homogenization procedure is performed. That is, the milk is stirred until a homogeneous, or rather homogeneously fatty mass. That is, as if passing fat balls through special millstones, grinding them to a homogeneous state. Milk that has undergone such processing will be called whole milk, since milk and fat, although reduced to a homogeneous mass, are still one. Such a product will have a natural percentage of liquid and will not be so inferior in quality to natural milk. Its taste will be slightly different, it will also lose the ability to create a creamy film on its surface, but nevertheless, it is this milk that is the most useful store-bought milk.

Below in the pyramid of utility is normalized milk. This is the name of milk that has passed the following technological procedure - separation, that is, the separation of the original dairy product into a fat mixture and a liquid. This procedure is performed in order to control the level: they added more fat and less liquid - they received milk of increased (but fixed) fat content, they added the very fraction of fat - they received dietary milk. It is in this way that a fixed fat content is most often achieved - 1%, 2.8%, 3.2%, and so on.

Separately, it should be specified. There are several types of heat treatment, which differ in the presence of beneficial and harmful bacteria in the final product. After processing, we obtain the following types of milk: sterilized, pasteurized, ultra-pasteurized and baked. Sterilized milk is the safest, but it contains virtually no bacteria, neither good nor bad. Pasteurized is the most popular type of milk now, it is processed for only a few minutes at temperatures up to 100 degrees Celsius and contains practically no harmful bacteria, while beneficial bacteria are almost completely preserved. The main disadvantage of pasteurized milk is its short shelf life. UHT is a cross between pasteurized and sterile milk. And what is baked milk, I think everyone knows.

Those who like to drink milk should not refuse it, but if possible it is better to use the most natural and pasteurized milk at the lowest temperature. Also, you should never force a person to drink milk who does not want it. Since there is no desire, it means that the body does not need milk.

More on the topic:

Improving the quality of milk due to its rapid cooling Creating conditions for obtaining high quality milk Analysis of the economic efficiency of milk production Why does milk spoil quickly? The water requirement of dairy cows

There is nothing tastier homemade fresh milk! I can say this with full confidence now. And as a child, my grandmother literally followed me around with a small cup of still warm milk in her wrinkled hand, persuading me to drink at least a little. And I, a child of 6–7 years old, stamped my foot and declared: “I won’t!” No wonder, because in the summer at the grandmother's, children are supposed to relax, and not do what adults say.

I would like to return that time, wrap myself in a blanket, pour fresh milk into a large cup, take homemade cakes and spend the whole evening watching your favorite movie. But it is possible to do so! It is enough to buy a carton of milk in the store, boil and enjoy. But the taste is not the same, everyone will notice it. And it's not even that you are no longer in the village. It's just hard to name what they offer in the store real healthy milk.

Shop milk. Edible and not so additives

Hydrogenated fats

There are plenty of them in store-bought milk. The use of hydrogenated fats in the processing of milk is not prohibited, but limited. This is because the concentration of trans-fatty acids in them is very high. Unfortunately, not every manufacturer follows the recommendations of the Ministry of Health.

Water

Manufacturers do not save on it at all. Yes, it is added to milk to increase production volumes. The real surprise for consumers is the fact that sour cream is diluted with water and the resulting product is sold as kefir.

Chalk

Following the logic of manufacturers, if the chalk is white, then adding it to cottage cheese and sour cream is the same as sprinkling them with plenty of vitamins. Cottage cheese becomes more crumbly, and we like it more and more. Such the additive is harmless, but somehow I don’t really want to eat chalk instead of cottage cheese.

Starch

Modern dairy producers always add starch. Kefir, sour cream, butter, cottage cheese, milk without starch - like Antarctica without snow and ice.

Antibiotics

Quite a logical question - why add antibiotics? This is a sure way to save on sterilization costs. But such an additive leads to a decrease in human immunity.

Hydrogen peroxide

It is added to prevent curdling of the product. But the fact is that such a product is already unsuitable neither for consumption nor for processing.

Soda

Regular baking soda extends the shelf life of products. It is added to reconstituted milk. Reacting with proteins, soda forms ammonia. It gradually accumulates in the body and leads to various diseases.

Harm of milk

In the gastrointestinal tract, along with milk, antibiotics are partially absorbed into the blood, and with it it is already spread throughout the body. Bacteria do not suffer from a small dose. But thanks to this dose, they begin change your genetic code and are no longer susceptible to this type of antibiotics.

Hydrogen peroxide is a fairly powerful oxidizing agent. When ingested, it acts as free radicals. Peroxide begins to affect cells, destroys them and leads to mutation of cell nuclei in the DNA chain.

And now the answer to the age-old question: “Why doesn’t store-bought milk turn sour?” Precisely because it contains such a large number of preservatives and additives, stabilizers and flavors.

How to choose really high-quality milk? If you don't have a grandmother in the countryside and you have to buy products in a store, don't pay attention to the brand and price. There are two characteristics that you need to check when choosing a dairy product: composition and expiration date.

The shelf life of pasteurized milk should not exceed 72 hours. If it is much longer, it's time to think about what chemistry you owe to the always fresh milk in the refrigerator.

So how often do you buy milk in the store? Think about how many harmful substances have already entered the bloodstream and accumulated on the walls of the stomach. But it's never too late to start keeping track of what you buy and cook food for yourself and your children. Share information with your friends and followers. It's time to change your outlook on familiar things.

There is no way to check the taste of milk, smell it or conduct some other additional primary tests, as in the market. Moreover, milk is often sealed in paper or polyethylene opaque packaging, which means that it is not possible to see the contents. In other words, everything that is given to a person to make the right decision is packaging. From how carefully it will be read and will depend on the purchase or not.

Types of milk

1. Whole milk. It is considered the most natural, its processing is minimal. In its manufacture, milk is homogenized to turn the drink into a homogeneous mass. The separation process is thus excluded, that is, the fat content of milk remains natural. The difficulty lies in the fact that whole milk from the same cows at different times of the year may differ. Usually, whole milk is almost completely sent to the production of normalized. Supplying pure whole milk to stores is the exception rather than the rule. The cost of such a product will be considerable. Most often it is bottled in plastic bottles. The fat content of such milk, even from one manufacturer, will differ from batch to batch, and this should be indicated on the packaging. The shelf life of such a drink is also small - no more than 10 days.
2. Normalized. It is made by separating whole milk. The result is a fatty substance and skimmed milk. Then a huge batch of skimmed milk is brought to the required fat content by adding cream or whole milk.
3. Reconstituted milk. For its preparation, condensed milk or milk powder is used. When mixed with water or whey, a milky drink is obtained. This is exactly how “milk drink” should be written on the label, and nothing else, no matter how attractive its name may be. The mineral composition and calorie content of reconstituted milk is almost identical to normalized milk, but there are no valuable enzymes and lactic bacteria in such a drink.
   

   Attention! It is also impossible to say that reconstituted milk is absolutely NOT USEFUL. This milk is perfect for restoring muscle mass for athletes, as the protein in it remains unchanged. The presence of calcium and phosphorus in reconstituted milk also remains at a high level. Finally, this type of milk is the most affordable.

4. Pasteurized. Almost any store contains about 90% of this type of milk on the shelves. The pasteurization process itself speaks of heating the drink to 65-90 degrees for several minutes. This temperature allows you to kill most of the pathogenic bacteria, but the beneficial milk microflora remains. The pasteurization process allows you to extend the shelf life of the product. Most often, the manufacturer indicates the shelf life of pasteurized milk is 10-14 days, although in some cases it may be lower, within 7 days. Pasteurized milk does not need to be heated or boiled before drinking. It is immediately ready for use. It can also be used to make pancakes, cereals, soups and other dishes.
5. UHT. In this case, the process of heating milk does not take long, about 1-2 seconds, but the temperature for ultra-pasteurization is much higher, 125-138 degrees. This allows you to further increase the shelf life of milk, up to several months at room temperature. After opening the package, milk should be consumed no later than 4-5 days. UHT cannot be compared to boiling. Boiling destroys vitamin C, and many trace elements, such as calcium and phosphorus, turn into compounds that are poorly absorbed by the body.
6. Sterilized. In this case, the milk is heated to 100 degrees and above several times. Of course, not only harmful microbes are destroyed, but also unique beneficial dairy microorganisms that make up the flora of the drink. Such milk in the closed form will be stored without problems for six months. It is better to buy it for making cereals, soups, pancakes and other dishes, where during the cooking process the drink will be repeatedly heated.

   

7. Baked milk. It can be recognized by its cream color. For its preparation, milk is kept at a temperature of 85-98 degrees for several hours. This changes not only the color, but also the structure of the milk. It becomes thick, its fat content increases. If a person has problems with the cardiovascular system, cholesterol is elevated, then it is better to refuse to buy baked milk.
8. Vitaminized. In this case, microelements are artificially added to the drink. Not all doctors are delighted with such innovations and believe that artificial analogues are absorbed much worse than natural ones.
9. Lactose-free. It has hit the shelves in recent years. By complex membrane separation, milk sugar is removed from it. If a person does not have an allergy or intolerance to milk sugar, then there is no need to consume exclusively lactose-free milk either. Moreover, due to the difficulty of excreting lactose, such milk is much more expensive.

What else to pay attention to

Of course, for the expiration date. Delay in any store is a violation that is punishable by law. Next, read the volume of milk on the label. Many manufacturers act very cunningly, reducing the volume of a pack by 5-10%. Thus, a person does not buy a liter of milk, as he thinks, but only 900-950 ml.

The least of all is to be afraid of the milk of large well-known manufacturers. As a rule, they value their reputation, and therefore they carefully monitor the purity of raw milk entering the processing plant, and also do their best to ensure that their products win on the counter in all respects. However, new manufacturers can also please with high-quality and inexpensive products.

Waiting for a miracle, namely, fat whole milk in winter, is unreasonable. With the onset of cold weather, many producers are faced with a decrease in milk yield and total fat content of milk, and only a few manage to maintain production at the same level. That is why the quality of milk in winter can be slightly reduced, for example, due to the addition of dry milk powder. You can feel it while tasting.

Advice. You can also conduct a home experiment that allows you to find out if milk is diluted with water in production. To do this, 2 tablespoons of alcohol are mixed with 1 tbsp. milk, vigorously shaken for 30-40 seconds and poured onto a flat plate. In high-quality undiluted milk, flakes form already after 5 seconds. In the case of diluted milk, the formation of flakes will have to wait much longer. The more water was added, the longer the wait.

Finally, you can get the opinion of independent experts. For example, there is the Test Purchase program, where experts purchase several of the most popular types of products - milk, and test them. In the course is not only the opinion and reviews of third-party independent persons - buyers, but also a laboratory study. The most recent program for 2016 aired on September 6 and can be viewed on the channel's website. The 2016-2017 season generally paid a lot of attention to the primary foods that people consume every day. Today, the results of their research are available to everyone.

Control purchase of milk - video

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.

The composition of milk is very diverse. It includes about 100 different components.

Proteins are represented by casein, lactoalbumin, lactoglobulin. The latter has bactericidal properties, which is why drinking milk is so useful for colds. Just do not boil it, as some of the amino acids and proteins precipitate.

What is useful milk

Milk fat contains saturated and unsaturated fatty acids, and despite the fact that there are about 1.5 times more saturated, milk fat is well absorbed, as it is in this product in the form of an emulsion. In addition, it has a well-balanced cholesterol and lecithin.

Milk sugar - lactose - is found only in milk. It is the main energy supplier for babies. Some people cannot drink milk precisely because they are lactose sensitive.

Calcium and phosphorus are found in milk in large quantities and in a good proportion for absorption.

Summer milk contains many vitamins A, D, E; in winter, milk is rich in vitamins B2 and B6. Ascorbic acid (vitamin C) in milk is negligible, besides, it is lost during boiling and pasteurization. Relatively little in milk and iron with magnesium.

What are the benefits of dairy products

Cream is richer than milk in fat, but poorer in proteins, sugar and mineral salts. Compared to skim milk, cream contains much more phosphorus salts and a lot of lecithin.

Lactic acid products (yogurt, fermented baked milk, kefir, sour cream, cottage cheese, cheese, etc.). Lactic acid bacteria involved in the fermentation of milk and cream produce B vitamins - substances that have antibacterial properties and the ability to inhibit the growth of putrefactive microbes in the intestines.

Proteins under the influence of lactic acid bacteria turn into small and delicate flakes of polypeptides, which are more quickly absorbed by the body than untreated milk proteins.

Lactose is converted to lactic acid. People who are hypersensitive to lactose can safely consume sour milk products.

Calcium and phosphorus are more easily broken down and absorbed faster, as this is facilitated by lactic acid.

Is store-bought milk good for you?

In today's world, such a product - it would seem the most natural and natural - like milk can soon be listed in the Red Book. Store shelves are filled with pasteurized, sterilized, reconstituted milk and milk drinks.

The recent melamine scandal in China forced our authorities to impose a ban on the import of powdered milk and dairy products from China, but where is the guarantee that the same powder has not passed through customs earlier and is not lying somewhere in the manufacturer's warehouse, waiting in the wings.

Recall that due to the high content of melamine in milk in China, 53 thousand children suffered, four of whom died. Dairy producers have successfully diluted ordinary cow's milk with water, and since its consistency noticeably thinned, melamine, used in the manufacture of plastics, was added to such milk, which brought the protein content in milk to the desired amount.

In addition to melamine, antibiotics can also be found in milk, which are used to treat sick dairy cows. Such cows should be separated from the general herd, but who will monitor this? Very often, such milk ends up in a common tank.

Milk fat substitute may also be present in milk. Natural milk fat, taken from whole milk, is not cheap, and has long been in short supply, so manufacturers do not hesitate to add a substitute to sour cream, cottage cheese and other dairy products.

Normalized reconstituted or “recombined” milk cannot be called real and healthy either - it is restored from milk powder, in which oxysterols are formed when it is dried. They affect blood vessels more actively than cholesterol, and according to the results of recent medical experiments, they can lead to cancer. Therefore, natural and powdered milk are not identical products in terms of their usefulness.

Therefore, if you choose from all types of milk, then the “most useful”, which retained at least some share of naturalness, remains pasteurized. During pasteurization, milk is heated to 67 degrees for 30 minutes. This is the most gentle way of processing natural milk, used almost everywhere in the world. Thus, the manufacturer kills two birds with one stone - it increases the shelf life of the product and carries out its antibacterial treatment.

The situation with sterilization is much more complicated - milk is heated to 100 degrees several times, after which it is instantly cooled. This method completely destroys all the enzymes contained in milk, and is used for long-term transportation. Alas, the formula for store milk today is as follows - the longer the shelf life, the more useless the liquid inside the package.