Standardized milk

Standardized milk : A total of 2 liters of milk per day fully meets the needs of our body in trace elements such as phosphorus et calcium, as well as the need for fat. 4 cups of half-recovered milk the body's protein needs. Milk contains vitamins of the group B, vitamin A and a few others. But all this concerns only natural milk, with a content of fat from 1% to 9%. However, it is not always possible to buy a high-quality product on the shelves of city stores. Often, instead of milk, we can sell a dairy product or even just a white liquid with a smell of soybean. We can't find real raw milk in shops.
Instead, in the departments of dairy products of the store is full of bags with the words: "standardized milk" or "pasteurized milk".
Standardized milk is processed milk.
The goal of modern chain store milk producers is not to let the milk go bad for as long as possible. There are several ways for them to achieve this goal.
Natural Milk Processing Methods: The most common and cheapest way is sterilization. In this case, the milk is boiled several times.
The second way is pasteurization. This way is smoother compared to the previous one. Pasteurization means that the milk is kept for about half an hour at a temperature of 65 ° C to 70 ° C. There is another method of pasteurization : rapid heating (maintaining the milk at a temperature of 135 ° C for a few seconds), then almost instantaneous rapid cooling.
Milk standardization - bringing fat milk to the stallion by mixing it with milk from another fat, skimmed milk or cream, or by reducing the fat to the standard milk separation level (process of processing milk in the separator).
Ways to standardize milk: Standardized milk can be of several types .. Judging by the definition of standard milk, it is obtained from fresh raw milk by special processing, either by separator or by some other means. That is, the required fat content of standardized milk is obtained from the whole milk as a result of various technologies.
The second method is less harmless than the first. This reconstituted or recombined milk is prepared. powder. The maker of this milk simply adds water to the lait en poudre. He then pours it into attractive packaging and sells this milk on store shelves. Only here the buyer does not know what type of milk they are offered. After all, not all can to taste with powdered milk made from natural milk.
Undoubtedly, the implementation of natural milk is beneficial for everyone: the manufacturer, the buyer and the seller. However, the manufacturer wants to insure against the ruin of natural milk, because it quickly deteriorates.
Standardized milk (if obtained, of course, without powder), is the most efficient method of processing milk. Most of the beneficial substances of natural milk with its normalization remain unchanged.
In addition, natural milk can be contaminated, for example by salmonellosis. After all, no one will take responsibility for poor-quality milk. In this case, standardization is an important part of milk disinfection.
We are all buyers and of course we don't want to save on health and we have to choose a quality product. This is especially true for perishable foods such as milk. When buying standardized milk at the store, it is hoped that it belongs to the milk obtained from whole milk costs. It is better to give preference to standardized milk with a short shelf life and look at the manufacturer's badge.