Which UHT milk to choose? UHT milk: properties and benefits

News from RIPI - the Russian Institute of Consumer Testing - is related to milk. Experts conducted tests on UHT milk. What kind of milk is this and how does it differ from pasteurized milk?

Both pasteurization and UHT help milk last longer in our refrigerators. True, in the second option the shelf life is much longer and when using aseptic packaging, the milk does not even require a cold place.

With the help of pasteurization, milk is freed from most pathogenic microorganisms when it is thermally processed for several minutes from 63 to 100 degrees.

Ultra-pasteurization is a more tricky process, but it also gives more results in terms of removing pathogenic bacteria than pasteurization. The milk is heated to 135-150 degrees for 1-2 seconds, and then sharply cooled to 4-5 degrees. All this happens in 4 seconds.

Is there anything beneficial left in UHT milk? Undoubtedly. It is even fair to note that with ultra-pasteurization the least amount of changes is observed in comparison with other processing methods (pasteurization, sterilization). In Soviet times, milk was pasteurized at 78 degrees, and this was the best option for preserving the benefits of milk, but such milk was not stored for a long time.

What changes in milk during ultrapasteurization:

Enzymes are destroyed
The amount of vitamins is reduced by 10%
Proteins change slightly

What remains useful after ultra-pasteurization:

Calcium and other important trace elements
Most of the vitamins (although milk is not the product we hope to enrich the body with vitamins)
Milk protein and fats - they slightly change their structure, maintaining nutritional value and digestibility.

If you look at ultrapasteurization soberly, with this process manufacturers protect consumers from microorganisms that can lead to serious illnesses.

All milk in kindergartens is currently UHT.

So, let's move on to the most important thing - the results of the UHT milk test. Samples of 11 brands of milk were selected for testing in accordance with GOST 31450-2013 “Drinking milk. Technical conditions". Purchases took place in Kazan, Krasnoyarsk, Voronezh, Omsk and Ulan-Ude.

What the researchers were looking for:

Compliance with fat content and volume indicated on the package
Presence of vegetable fats
The information on the packaging is correct

According to the test results: none of the milk samples was counterfeit - no non-dairy fats were found. All manufacturers are also in perfect order with volume, and in some samples it is even a little too high. But the percentage of fat content in some representatives was underestimated. The names of such milk can be found on the RIPI website. Experts also noted shortcomings in the information content on the packaging of some milk producers.

What conclusions can be drawn from this? Frightening rumors about the quality of milk are exaggerated. However, vigilance always saves the average person who cares about the health of his family. Taking milk at random based on the brightness of the packaging is not the best solution. It is more useful to inquire about the manufacturer’s reputation and the results of control tests similar to those carried out by RIPI.

Milk is a source of beneficial enzymes, fatty acids, calcium, vitamins (A, C, D and group B), hormones and immune bodies, and has antitoxic properties. Milk protein is easily digestible, which is why milk is a favorite product among athletes who build muscle mass, and in everyday life milk is ideal for maintaining overall tone. Milk has a beneficial effect on digestion and the nervous system. Scientists have proven that a glass of milk at night improves sleep. The conclusion suggests itself - milk, a product of which should be present daily in the diet of each of us, but there is one thing...

Since childhood, we have been taught that village milk obtained in the traditional way is rightfully considered the healthiest. But the opportunity to milk the cow Zorka in the evening and drink a glass of fresh milk in one gulp for a resident of a metropolis or even a small regional town does not seem very realistic. And besides, in the 21st century it would not hurt to know that when consuming fresh milk, the risk most often exceeds the benefit, because it contains not only the valuable vitamins and minerals listed above. If the cow is sick, or the barn does not comply with sanitary standards, then pathogenic microbes and bacteria can get into the milk.

So, what should a modern resident of a big city do, who was first imposed a stereotype that he only needs to drink fresh milk, and now smart uncles and aunts-experts prohibit consuming it for safety reasons?

Here, dairy producers came to the aid of confused people; it is thanks to their efforts that the shelves of stores and supermarkets are literally bursting with an abundance of different types of milk. Buyers just have to choose among this variety a quality product that will bring maximum benefits to the body.

Let's start with the fact that not all milk sold in stores is created equal. Surely, each of you has seen different markings on milk packages? Milk is “pasteurized,” “sterilized,” or “ultra-pasteurized.” What do these terms mean? If earlier on packages of store-bought milk you could see only 2 inscriptions: “sterilized” and “pasteurized”, to which our fellow citizens are somehow accustomed, now very often you see packages with the inscription “ultra-pasteurized milk”. So what are dairy producers hiding behind these labels from ordinary buyers?

It's time to increase our level of food literacy and finally understand the issue of choosing this unique drink for humans with an exceptional composition of nutrients in order to understand how milk is produced after all. After all, few people think that preserving all the beneficial properties of milk from the moment it is received until it reaches our table is possible only through proper processing and storage.

So, the topic of today's article is the whole truth about UHT milk.

First, let's look at the existing types of milk processing.

Type of milk processing No. 1. Pasteurization

Pasteurization technology - one-time heating of liquid products or substances to 60 °C for 60 minutes or at a temperature of 70-80 °C for 30 minutes.

Note that the technology was discovered in the mid-19th century by the French microbiologist Louis Pasteur.

Task: used to disinfect food products, as well as to extend their shelf life.

During pasteurization, the vegetative forms of microorganisms in the product die, but the spores remain in a viable state and, when favorable conditions arise, begin to develop intensively. Therefore, pasteurized products (milk, beer, etc.) are stored at low temperatures for a very short time.

Pros

After pasteurization, milk at least retains most of the beneficial components

Cons

Pasteurization does not completely protect against germs and harmful bacteria - while getting rid of some, it only makes other spores less active.

After pasteurization, milk is not completely free of germs, so it quickly turns sour.

Shelf life: pasteurized milk does not last long - even sealed and refrigerated, it can be stored for only a few days, and at room temperature its life is reduced to several hours.

Type of milk processing No. 2. Sterilization

Sterilization technology - milk is kept at a temperature above 100°C for 20-30 minutes.

Task:complete freedom from all types of microorganisms, including bacteria and their spores, fungi, virions, as well as prion protein.

Pros

The milk is completely sterile

Has a long shelf life

Cons

Sterilized milk loses almost all useful components during processing.

Shelf life: about six months

Type of milk processing No. 3. Ultra-pasteurization (link to product)

UHT technology - processing raw milk for 2-3 seconds with sterile steam at a temperature of 135-150°C. After which the milk is immediately cooled to 4-5 °C and poured into sterile sealed packaging.

Task:produce high-quality drinking milk that does not need to be boiled.

After all, boiled milk loses many of its healing properties, proteins decompose and heat-sensitive vitamin C is destroyed, and calcium and phosphorus turn into insoluble compounds that are not absorbed by the human body.

Today, ultrapasteurization is one of the most gentle ways to process milk. After the processing of raw milk, UHT milk retains a significant portion of all water-soluble vitamins B1, B6, B12, C, polyunsaturated fatty acids, lysine and cystine. Concentration of beta-carotene, as well as vitamins A, D, B2, B3, PP, H.

The main advantage of UHT milk over pasteurized...

Upon completion of the pasteurization process, some heat-resistant bacteria and their spores remain in the milk, and with ultra-pasteurization, due to the higher processing temperature, the bacteria in the milk are completely destroyed, while all the beneficial substances in the milk are preserved, since the heat treatment lasts only 2-4 seconds!

Pros

Under ultra-pasteurization conditions, milk sugar (lactose) is not destroyed, and mineral salts (calcium, for example), vitamins and valuable enzymes retain their properties.

In this way, microflora and bacterial spores are removed from the milk, which lead to sour milk.

Ultra-pasteurization allows you to obtain milk that is completely free not only from microbes, but also from their spores and vegetative forms, so when consuming such milk you can be calm about your health.

Cons

Once you have opened a package of UHT milk, you should store it in the refrigerator for no more than 4-5 days, otherwise it will spoil like any other.

Shelf life: UHT milk after processing is stored sealed for 6 weeks or longer at room temperature.

Interesting fact

Ultrapasteurization of milk is the most advanced and popular milk processing technique in the world. In 1989, the US Institute of Food Technology called this system "the greatest achievement of food technology of the 20th century." In France, Germany, Belgium, Spain and some other countries, this milk accounts for up to 90% of the total volume of product consumed.

I would like producers in Russia to give preference to this particular type of milk processing in order to displace sterilized milk from store shelves.

3 myths about UHT milk

At the moment, a huge number of myths and misconceptions have accumulated around UHT milk regarding the influence of this processing process on the quality of the product, the preservation of its beneficial properties, and so on. We have selected three of the most popular myths and propose to understand them together.

Myth No. 1.

UHT milk is the same as sterilized milk.

As we found out, sterilization is a fairly long process of boiling milk, which lasts from 3-5 minutes to half an hour at a temperature of about 100 degrees. At the exit, sterilized milk loses a significant part of both harmful and beneficial substances.

Conclusion: In essence, sterilized milk is a white liquid that resembles milk, but is not milk in the full sense of the word.

On the contrary, ultra-pasteurization technology is based on gentle temperature treatment, in which in just a few seconds the milk is heated and immediately cooled, and then immediately poured into special cardboard packaging under sterile conditions.

During this processing of milk, all vitamins and microelements remain intact, unlike shot milk7

Myth No. 2.

UHT milk must be boiled.

Dear readers, let's remember once and for all - UHT milk cannot be boiled under any circumstances! It is only necessary to boil milk bought on the market “from under the cow” in order to kill the pathogenic bacteria contained in it, which enter and multiply in the milk immediately after milking. It should be remembered that boiling destroys a good part of the beneficial substances.

Conclusion: UHT milk is a ready-to-use safe product that has undergone gentle temperature treatment, which preserves all the benefits of milk. Such milk can be stored in a closed bag for up to five months, even at room temperature (not in the refrigerator) and does not require any additional heat treatment.

Myth No. 3

UHT milk lasts so long because it contains preservatives.

This is also a fairly common misconception among home “experts”. In fact, there is nothing superfluous in ultra-pasteurized milk - it is a whole and healthy product.

Conclusion: The secret of milk with a long shelf life lies in the rapid heating of fresh milk to high temperatures and sterile conditions of bottling into special cardboard packaging. Such careful processing allows natural milk to be stored unopened for several months, preserving all its benefits.

We hope that you have now become more competent consumers and can confidently choose from all the variety on the market the dairy product that will be most tasty and healthy for you.

Ultra-pasteurized milk is a high-quality product that, thanks to scientific developments and unique heat treatment technology, is not inferior in quality to fresh milk, retaining for a long time all the beneficial substances necessary for a person.

And in conclusion, I would like to once again warn and protect you and your loved ones. Buying raw milk from an unfamiliar milkman can lead to very unpleasant consequences - from mild stomach upset to serious poisoning with subsequent hospitalization. In the modern realities of our deceptive world, it is better to give preference to high-quality store-bought UHT milk - an absolutely safe and very healthy product.

Be healthy, your “Milk ABC”!

Surely each of you, looking at the shelves with dairy products in stores, wondered:

- What is it that they put in milk that allows it to stand at room temperature for 6 months and not spoil?

- What do the words “restored”, “normalized”, “pasteurized”, “ultra-pasteurized” mean?

- What are the benefits/harms of such milk?

Today we will find out. First of all, let's focus on the fact that milk can be whole And restored.

Whole milk obtained directly from the cow.

Reconstituted milk obtained from milk powder by adding water to it in the required proportions, thus restoring it to normal milk. In terms of taste, such milk is somewhat inferior to whole milk: it is powdered, after all. However, the method of producing milk by reconstitution is widely used in those places where the delivery of whole milk is difficult and dairy production is not developed.

Now let's take a short excursion to dairy production, where the processing of raw materials is divided into stages. Simplified, the following stages of whole milk production can be distinguished:

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

Normalized

Everything is clear with purification from impurities. Let's look at normalization. On store shelves you can find milk with different fat contents: 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 is normalized. In practice, it is more often necessary to reduce the fat content of milk rather than increase it. To do this, in special normalizing units, the required amount of skim milk (to reduce fat content) or cream (to increase fat content) is added to a certain amount of whole milk. Often, to improve the manufacturability of the production process, the normalization stage is combined with the purification stage. So, normalized milk is nothing more than milk reduced to a certain fat content.

Homogenized

Homozenization necessary for milk with a fat content of 3.5% - 6%, to prevent milk from separating into fat on top and milk on the bottom. During homogenization, milk is mixed in a special way: pumped at a temperature of about 60°C and a pressure of 12.5 - 15 MPa, thus obtaining a fine, 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 pasteurization scheme and mode. Sometimes the milk can be kept for several seconds - minutes. The shelf life of pasteurized milk in regular packaging is 36 hours from the date of production at a temperature not exceeding 8°C.

Ultra pasteurization- the process of heat treatment of milk in order to destroy pathogenic microorganisms and extend its shelf life. During ultra-pasteurization, 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.

Sterilization- complete liberation of milk from all types of microorganisms located on surfaces, equipment, and in the food product itself. This 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, a few seconds per step. In sterilized milk, 36 - 45% of the finely divided 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 regular packaging is up to 2 months from the date of production at temperatures from 1 to 20 °C.

Packaging and sales

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

The finished 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 pathogenic and dangerous microflora were destroyed in it. Another thing is that the amount of vitamins is reduced during production processing and long-term storage, but that’s a completely different story.

Have delicious normalized and pasteurized milk, friends =)

Previously, on store shelves you could see milk with two types of processing: sterilized and pasteurized. Nowadays people often see the inscription “ultra-pasteurized” on milk cartons. It is important for a person buying this product necessary for life to know what this new processing method is and how it affects the taste, freshness and benefits of milk.

What is UHT milk

The process of heat treatment of milk to extend its shelf life, but while maintaining its beneficial properties, is called ultra-pasteurization. Some people still prefer to buy unprocessed fresh product at the market, but do not think about how dangerous it is, because such an environment is an excellent basis for the proliferation of pathogenic microorganisms.

You can boil raw milk, but then the nutrient liquid will lose the lion's share of nutrients. Currently, more and more advanced methods of processing dairy products are being used. The manufacturer claims that ultra-pasteurized milk is a process in which all vitamins and microelements are preserved. The secret lies in the technique used: for 4 seconds the dairy product is exposed to a very high temperature of 135-140°C, and then quickly cooled to 5°C.

This procedure is fatal to pathogenic bacteria and spores, but beneficial substances in such a short period of time do not even have time to change their structure, not to mention complete destruction, as during boiling. Ultra-pasteurization of milk requires special raw materials, only the highest or extra class. When exposed to ultra-high temperatures, a low-quality dairy product will curdle in a sterilizer and ruin expensive equipment. For this reason, they take the quality of milk very seriously, purchasing it only from certified suppliers.

Before purchasing, the milk product is tested in a laboratory to ensure compliance with all standards and regulations. To prevent the ingress of bacteria, milk at production is bottled into special aseptic Tetra Pak cardboard bags, which are a complex system of six layers. They provide the product with maximum tightness, as well as protection from oxygen and light. One of the layers of Tetra Pak is foil, which creates a “refrigerator” effect, preventing the milk inside from heating up.

Benefits and harms

Why are infants prohibited from introducing fresh cow's milk into their diet? All pediatricians claim that it is fatty and the child’s body cannot cope with such a product. Doctors recommend using low-fat milk that has undergone ultra-pasteurization to feed your baby. The product retains all the beneficial microelements that are necessary for the development of a growing organism. UHT milk is beneficial not only for children of all ages – the product brings no less benefits to adults:

has a beneficial effect on blood vessels and the heart;
strengthens the skeletal system;
normalizes metabolic processes in the body;
has a beneficial effect on the functionality of the gastrointestinal tract;
improves sleep, helps cope with stress and depression;
rejuvenates the skin, removes irritation.

Scientific studies have shown that milk that has undergone ultra-pasteurization retains vitamins B, PP, A, C, D. It contains trace elements and minerals: sulfur, sodium, aluminum, potassium, cobalt, iron, zinc, phosphorus, manganese , magnesium, calcium, unsaturated fatty and organic acids. Like any other product, UHT milk can cause harm to the body:

For individual lactose intolerance. According to statistics, ¼ of the world's population has an allergic reaction to dairy products.
There is a danger of cancer in men. This is due to the fact that on some farms hormones are added to cows’ food to ensure good milk yields all year round.
The question of the advisability of drinking milk for older people has been and remains controversial. Until recently, it was believed that with age, the enzymes that digest milk protein disappear in the human body. Some doctors claim that old people do not absorb beneficial substances when drinking milk.

Difference between pasteurized and UHT milk

To free dairy products from pathogens and bacteria - this is the goal of both pasteurization and sterilization of milk. The first technology was discovered in the mid-19th century by microbiologist Louis Pasteur. During pasteurization in milk, vegetative microorganisms die, but the spores remain viable. When favorable factors arise, they develop intensively again, so processed milk products should be stored at low temperatures and for a very short time.

There are long-term (30-60 minutes at 63-65 °C), instant (at 98 °C for several seconds) and short (0.5-1 minute at 85-90 °C) pasteurization. It is believed that the nutritional value of the product does not change, but pasteurized milk quickly turns sour. Sterilization is a heat treatment that is carried out for half an hour at a temperature of more than 100°C. This milk has a long shelf life because it is completely sterile. During sterilization, a significant part of vitamins and microelements is lost.

The main difference between pasteurized milk and ultra-pasteurized milk is a longer shelf life of the product with preserved nutrients. When the liquid is heated to 135-150 °C for just 2-3 seconds (ultra-pasteurization), bacterial spores and microflora are removed, which leads to souring, and natural elements are preserved with minimal losses. High-quality raw materials, instant processing, reliable packaging - the result is milk that does not require boiling.

Controversy over the proper use of milk continues. Some people prefer to drink the raw product, others believe that boiling is the safest option, while others regularly drink only lactic acid drinks. The most ideal option is to have a cow, feed it properly and drink only its own milk. Not all people have this opportunity, and buying a raw product from strangers is a risky business.

Stores offer consumers two options: pasteurized milk and ultra-pasteurized milk. The first option will sour in 2-3 days, turning into yogurt, which is also eaten. UHT milk is considered the most versatile milk, but in order to use the product correctly, it is advisable to consider some tips:

UHT product cannot be boiled;
the long shelf life of milk is not due to the content of preservatives or other chemical components, but to the processing method, sterile bottling conditions, and special packaging;
during long-term storage after opening the package, the milk may become bitter, but this does not mean that the product is of poor quality, this is a consequence of ultra-pasteurized processing;
milk after ultra-pasteurization will not be able to sour, since it does not contain fermentation bacteria, so to make curdled milk or yogurt at home, you need to add bifidobacteria and place it in a warm place.

Storage

Ultra-pasteurized milk product, purified from enzymes that cause fermentation, spores and microorganisms, can be stored in Tetra Pak for up to 6 months at temperatures from 1 to 25°C. At higher temperatures, milk after ultra-pasteurization can only be stored for one month. In a regular package the shelf life is 6 weeks. You can give a carton of milk to children at school, on a walk or excursion, or take it with you to work.

It should be remembered that after opening any package of milk, the shelf life of pasteurized products is 48 hours, sterilized and ultra-pasteurized products are 96 hours. Fermented milk products must be consumed within 72 hours after the package is opened. If there are doubts about the suitability of an open milk product, you can evaluate this not only by the expiration date, but also by external signs:

fresh milk does not contain flakes, loose lumps, foreign odors and tastes;
with high fat content of the product, the formation of a film is permissible, which disappears after stirring;
skim milk may have a bluish tint.

A unique food product. It has a balanced composition, which contains proteins and vitamins, fats and carbohydrates, and mineral elements. Its taste is familiar to everyone since childhood. Of the variety of products sold in stores, pasteurized milk is considered the healthiest. What is it, does it retain its composition after processing, can it cause harm to health? The answers to these questions are in this article.

What's happened pasteurized milk?

This is a heat-treated product. It increases shelf life. In the process of industrial pasteurization, milk is heated to 60 degrees for 1 hour or to 80 degrees for half an hour. Under the influence of this temperature, all pathogenic bacteria and microbes that are always present in whole milk are destroyed. During pasteurization, up to 90 or even 99% of microorganisms die (data on this issue vary). Using pumps, milk is cleaned of foreign impurities, then pumped into a separator, where the cream is separated. Then the product is cooled and placed in a special container, packaged and sent to the refrigerator.

The shelf life of the product ultimately increases to a week if stored in a sealed container in the refrigerator. Then the milk sours and curdled milk is formed. At room temperature the product can be stored for only a few hours.

How is it different? UHT milk?

Recently, on store shelves you can find not only pasteurized milk, but also ultra-pasteurized milk. It is produced using a similar technology, but heats up to a higher temperature of 135 degrees in just 2-3 seconds. The conducted studies confirm that such a short processing time is sufficient for high-quality purification of milk from harmful bacteria. Then it is immediately cooled to +4 degrees.

Ultra-pasteurization extends the shelf life of the product to 6 weeks or more, even when stored at room temperature. After opening the package, it remains fresh for 3-4 days, then it sours, like all other milk.

Video: What is hidden under the symbols on milk. Sterilized, pasteurized milk.

Useful properties and composition

Pasteurized milk is inferior in its characteristics to whole milk. Still, it can be called a useful product. Of all the modern methods of processing milk, pasteurization is considered the best, since it allows you to remove all foreign impurities and destroy harmful microbes and fungal spores. Therefore, such a product does not require additional boiling before use.

The calorie content of pasteurized milk is low. 100 grams of a product with 2.5% fat content contains 54 Kcal, and 3.5% fat content contains 60 Kcal. By drinking 1 glass, a person receives:

milk protein;

almost 50% of the daily value of calcium;
other minerals - copper, iodine, strontium;
vitamins D, group B.

The pasteurized product is perfect for people who cannot stand the taste of steamed food. It does not contain preservatives, is safe for health and is suitable for baby food. The temperature at which pasteurization is carried out allows the majority of vitamins and microelements to be preserved.

Pasteurized protein milk is considered especially useful - it is obtained by mixing whole and skim milk powder. It contains 1% fat and 4.3-4.5% protein.

There is also skim pasteurized milk, in which the fat content is only hundredths of a percent. This product is useful for people intolerant to animal fats.

Sterilization occurs at a much higher temperature - up to 150 degrees. Thus, the raw materials are processed within half an hour.

There are 3 main differences between the two types of product:

Pasteurized milk retains beneficial lactic acid bacteria, while sterilized milk does not contain any beneficial microflora.
Pasteurized milk in a hermetically sealed box is stored for about a week (ultra-pasteurized - 2 months or more). Sterilized products do not lose their quality for a year after production, if the original packaging has not been opened during this time.
Sterilized milk has less nutritional value than pasteurized milk.

In terms of practicality, sterilized milk wins. It lasts much longer. In terms of composition, a pasteurized product is still healthier.

Comparison of pasteurization and ultra-pasteurization

After pasteurization, some bacteria still survive and are particularly heat resistant. Ultra-pasteurization destroys all harmful microorganisms, but beneficial substances remain: the treatment is carried out at a higher temperature, but only for 2-4 seconds. Under such conditions, milk sugar (lactose) is not destroyed, and the original properties of calcium and other mineral salts, vitamins, and enzymes are preserved.

Experts from the US Institute of Food Technology call ultra-pasteurization one of the highest achievements of the 20th century. The results of many studies show that such short-term treatment allows you to preserve much more valuable bacteria and vitamins. Many of these beneficial substances cannot withstand prolonged heat during the pasteurization process and are destroyed.

How to make milk stay fresh and healthy longer?

If there is a need to extend the shelf life of pasteurized milk, you can freeze it. In the freezer the product will retain its beneficial qualities. Only you should freeze it only once, and then you need to boil it. It is worth boiling pasteurized milk even if you are going to feed it to a small child.

You can pasteurize farm milk at home. This will help extend the shelf life, because such a product sours very quickly. You will need a large saucepan, sterilized bottles or jars with tight lids and a funnel. The procedure is as follows:

Pour milk into a saucepan.

Bring to a boil.

Cool.

Pour into jars.

Close tightly and put in the refrigerator.

Pasteurized milk, prepared at home, can stand in the cold with the lid tightly closed for about a week. All this time it will remain fresh, all beneficial bacteria, vitamins, and microelements will be preserved in it.

Possible harm

Potential harm to the product mainly stems from the fact that chemicals may be added to extend shelf life.

As a result of pasteurization, up to 90% of the vegetative forms of bacteria that live in milk die. The problem is that only those microorganisms that are in an active state are destroyed. Their spores remain viable (although they cannot withstand ultra-pasteurization). After entering the human body, when more or less favorable conditions appear, they will begin to multiply quickly. Therefore, pasteurized milk should be stored correctly - at a cool temperature and no longer than the period indicated on the package. Otherwise, consuming the product may result in poisoning and other negative reactions of the body.

We can conclude that pasteurized milk is not completely neutralized. It would be more correct to call it a product with an extended shelf life. If storage conditions are met and the milk itself is of high quality, then it carries no more health risks than fresh milk.

Hidden threats to children

Pasteurized milk is optimal for baby food. It does not contain harmful preservatives that provoke allergic reactions, including diathesis.

There is also a warning for parents. It is recommended for children to prepare porridge with pasteurized milk only from the age of 6-7 years. After 1 year, the baby can drink it, but not earlier.

It is better to boil pasteurized milk for a child. During the heat treatment at the factory, some microorganisms covered with a resistant film are not destroyed. They are safe for adults, but children's bodies are more sensitive.

How to choose healthy milk in the store?

There are many types of pasteurized milk. Therefore, in the store you should first look at the production date and expiration date. If it has expired or will expire soon, it is better to refuse the purchase.

Plastic bags are not suitable for long-term storage of the product. They are also not strong enough. Plastic transfers foreign taste and odor to milk. Glass bottles do not have this disadvantage, but it is better to choose products in cardboard bags. They are great for long-term storage.

You should also study the composition. If it says whole milk, it is a natural product that has been heat-treated. Whole milk can be diluted with reconstituted milk - made from dry powder. It is not necessarily of poor quality, there are simply fewer useful substances in such a product.

There is an easy way to check the quality of milk. You need to drop a drop of it into a glass of water. If it sinks to the bottom, the milk is whole; if it spreads, it is diluted.

Good pasteurized milk does not have sediment, but this can only be checked at home after opening the package.

Antibiotics are often found in imported milk. If it does not sour for a long time, it means that these substances are in the product, as well as acidity stabilizers. It is clearly not worth buying it - it will not bring any health benefits.