UHT milk is tasty and nutritious.
UHT milk: loved by adults and children
Pasteurization was invented by the Frenchman Louis Pasteur, thereby glorifying his name for centuries. The process is based on heating the product to a certain temperature, and then its rapid cooling. As a result of this, all pathogenic microbes die, but vitamins and nutrients do not have time to collapse.
When making pasteurized milk, it heats up instantly. This is its difference from the sterilized version. The temperature range can vary from +65 to +100 degrees.
What does UHT milk mean? This is a whole and useful product that has undergone a special heat treatment. It is heated for a few seconds to a temperature of +137 degrees, and then instantly cooled to +20 degrees. Milk prepared using this technology is poured into aseptic packages under sterile conditions.
Each container consists of three layers. Cardboard, providing rigidity and suitability for transportation. Polyethylene, which prevents the penetration of moisture. Foil protecting from air and light. As a result, in the store we can buy a product that is stored for a long time (up to six months) with the content of all useful substances and without the taste of boiling.
Should UHT milk be boiled? This is not necessary, even when it comes to baby food. After all, boiling (sterilization) is one of the tools for disinfecting a product. However, the process takes several minutes, during which time not only bacteria, but also useful substances die. In addition, the drink has a specific taste.
The benefits of UHT milk
Many adherents of fresh milk do not take other varieties of it seriously. However, there are still benefits from ultra-pasteurized milk. Judge for yourself:
· rural milk retains its organoleptic properties during the first 2-4 hours. And after ultra-pasteurization, the product can be stored for about 6 months (closed), up to 4 days (open);
UHT milk is less fat than fresh milk. Therefore, pediatricians recommend it for feeding babies;
This product does not contain preservatives. After all, they would not have withstood such heat treatment, and the milk would have curdled.
Surely each of you, looking at the shelves with dairy products in stores, wondered:
- What is it that is put into milk that it can stand at room temperature for 6 months and does not spoil?
- What do the inscriptions “restored”, “normalized”, “pasteurized”, “ultra-pasteurized” mean?
- What are the benefits / harms of such milk?
Today we will find out. First of all, let us dwell on the fact that milk can be whole and restored.
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. In terms of taste, 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 the delivery of whole milk is difficult and dairy production is not developed.
Now let's take a short excursion to the dairy industry, 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 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 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- the process of heat treatment of 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 release of milk from all types of microorganisms located on surfaces, equipment, in the food product itself. 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 per dose. 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.
Tasty you normalized and pasteurized milk, friends =)
Adhering to traditional views on the shelf life of dairy products, residents of Russia, the USA, Great Britain and the Scandinavian countries prefer it, considering it to be more natural.
In the European Union, on the contrary, it is popular, which is preferred by more than 90% of consumers.
To understand which product is the most useful, you need to understand the nuances of dairy production.
UHT milk is made either by contacting the processed product with a heated surface at a temperature of 125 to 140 degrees, or by directly mixing sterile steam with the processed product at a temperature of 135 to 140 degrees. The entire production process takes place in a closed space, without contact with the environment.
The main feature of the production of ultra-pasteurized milk is that the time of exposure to temperatures above 100 degrees is calculated in seconds, then the product is instantly cooled.
The result is a product that differs from both pasteurized and sterilized milk.
The benefits of UHT milk
Ultra-pasteurization, unlike sterilization and pasteurization, allows you to keep calcium and other minerals unchanged, as well as most vitamins and protein.UHT milk contains enzymes that are necessary for the full assimilation of the product, which avoids digestive problems when consumed.
Only the highest quality raw materials are used for the production of this type of product.
UHT milk is the best choice for baby food. According to comparative studies, children who received this product developed faster and gained more weight compared to babies who were given traditional pasteurized milk.
Long shelf life and safety are the advantages of this type of milk. Free from pathogenic microflora, in aseptic packaging, it can be stored at room temperature for six to ten months without requiring boiling.
Harm of UHT milk
UHT milk is associated with myths about its worthlessness, "lifelessness", the addition of antibiotics and preservatives to increase its shelf life. All of this is a misconception that has nothing to do with quality UHT milk.During the production process, there is indeed a partial destruction of vitamin B9 (folic acid) and, to a much lesser extent, other B vitamins. However, ultra-pasteurization allows you to save most of the vitamins and nutrients.
UHT slightly changes the organoleptic properties of the product, so the color, taste and smell of UHT milk may differ slightly from the usual pasteurized. UHT milk is contraindicated due to individual intolerance and in a number of diseases in which the use of dairy products is not recommended. Examination of the quality of ultra-pasteurized milk In the spring of 2016, in the testing laboratory "PETERSBURG-EXPERTIZA" (IL "PETEKS") of the St. Petersburg public organization of consumers "Public Control", an examination was carried out of 15 samples of ultra-pasteurized milk purchased in the shops of the city.
11 samples were recognized by experts as fully compliant with regulatory documents - GOST and TU. None of the samples was found to exceed the allowable amount of antibiotics.
In four samples, an insufficient amount of protein was recorded, which could be due to the dilution of milk with water or the use of raw materials with a low protein content, which is a violation of technological processes.
Two samples were found to be falsified, as vegetable fats were found in their composition instead of 100% milk fat content.
The results of the examination of ultra-pasteurized milk
| PRODUCT | MANUFACTURER | WEIGHT | PRICE per package, rub. | FAT, % | PROTEIN, % | SOMO (mass fraction of dry skimmed milk residue),% | COMPOUND | ANTIBIOTICS (levomycetin), mg/kg (norm less than 0.0003) | REGULATORY COMPLIANCE |
|---|---|---|---|---|---|---|---|---|---|
| UHT drinking milk. Mass fraction of fat 3.5%, "Clover" | Piskarevsky Dairy Plant LLC, St. Petersburg | 1 l | 65-98 | corresponds | corresponds | corresponds | corresponds | corresponds (less than 0.0002) | corresponds |
| Pavlovsky Dairy Plant OJSC, Nizhny Novgorod Region, Pavlovo | 1000 g | 52-92 | corresponds | corresponds | corresponds | corresponds | corresponds (less than 0.0002) | corresponds | |
| OJSC Milkom, Udmurt Republic, Izhevsk | 970 ml | 57-00 | corresponds | corresponds | corresponds | corresponds | corresponds (less than 0.0002) | corresponds | |
| ZAO Avida Dairy Plant, Belgorod Region, Stary Oskol | 1 l | 43-66 | corresponds | corresponds | corresponds | corresponds | corresponds (less than 0.0002) | corresponds | |
| PJSC "Dairy plant" Voronezh ", Voronezh region, Voronezh | 900 g | 54-95 | corresponds | corresponds | corresponds | corresponds | corresponds (less than 0.0002) | corresponds | |
| SOOO "Danone Pruzhany", Belarus, Brest region, Pruzhany | 950 ml | 67-40 | corresponds | corresponds | corresponds | corresponds | corresponds (less than 0.0002) | corresponds | |
| JSC "HK "Opole", Vladimir region, Yuryev-Polsky | 1 l | 46-28 | corresponds | corresponds | corresponds | corresponds | corresponds (less than 0.0002) | corresponds | |
| UHT drinking milk. Mass fraction of fat 2.5%, "Merry Milkman" | OAO Wimm-Bill-Dan, Moscow | 924 ml | 69-98 | corresponds | corresponds | corresponds | corresponds | corresponds (less than 0.0002) | corresponds |
| UHT drinking milk "White City". Mass fraction of fat 2.5% | JSC Belgorod Dairy Plant, Belgorod | 1 l | 61-98 | corresponds | corresponds | corresponds | corresponds | corresponds (less than 0.0002) | corresponds |
| Pyatigorsk Dairy Plant LLC, Stavropol Territory, Pyatigorsk | 1 l | 43-98 | corresponds | corresponds | corresponds | corresponds | corresponds (less than 0.0002) | corresponds | |
| OOO Galaktika, Leningrad region, Gatchina | 1 kg | 61-98 | corresponds | corresponds | corresponds | corresponds | corresponds (less than 0.0002) | corresponds | |
| LLC Agromolkombinat Ryazansky, Ryazan | 925 ml | 59-90 | corresponds | below normal: 2.7% instead of 3% | below the norm: 7.2% instead of 8.2% | corresponds | corresponds (less than 0.0002) | ||
| Chekmagushevsky Dairy Plant LLC, Republic of Bashkortostan, Chekmagushevsky District, s. Chekmagush | 900 g | 42-00 | corresponds | below normal: 2.24% instead of 3% | below the norm: 7.7% instead of 8.2% | corresponds | corresponds (less than 0.0002) | does not correspond to the mass fraction of protein and SOMO | |
| OAO Saratov Dairy Plant, Saratov | 900 g | 43-99 | corresponds | below normal: 2.6% instead of 3% | corresponds | does not comply: the content of milk fat does not exceed 46% of the fat phase | corresponds (less than 0.0002) | does not correspond to the mass fraction of protein and composition | |
| UHT drinking milk "From our own farm". Mass fraction of fat 2.5% | LLC "Molmarket", Kaluga region, Yukhnov | 950 g | 38-90 | corresponds | below normal: 1.8% instead of 3% | below the norm: 7.6% instead of 8.2% | not compliant: milk fat content less than 5% of the fat phase | corresponds (less than 0.0002) | does not correspond to the mass fraction of protein, SOMO and composition |
Experts advise on store shelves to choose ultra-pasteurized milk from well-known trusted manufacturers in intact packaging and remember that too low a price (less than 50 rubles) is most likely a sign of low quality of the product.
Isabella Likhareva based on materials from Public Control
Many who have already tried a wide variety of diets on themselves refuse to believe in an easy "bright" future. However, more recently, scientists have found that the most common ultra-pasteurized milk allows you to quickly and painlessly get rid of extra pounds. What is the essence of such a diet?
Formula for success
The thing is that with age, the bones become more fragile, and the muscles completely lose their elasticity. On the other hand, fat cells feel great. Experts have found that with age, a woman easily parted with muscle and bone mass, but not with body fat. What to do? The conclusion suggests itself. First of all, you should do fitness - so you can build muscle and get rid of excess fat. To speed up this process a little, you should eat right. As you know, protein contributes to a more rapid increase in muscle mass, and calcium, in turn, provokes a gradual accumulation of bone tissue. It is these basic elements that are an integral part of such a product as ultra-pasteurized milk.
Which product to choose?
At the moment, there is a large selection of milk on the shelves of stores. Experts recommend using the product for this kind of diet almost immediately after milking. However, in large metropolitan areas to find this product is almost impossible. As for bazaar products, we cannot be 100% sure of their quality, and boiling kills a lot of useful trace elements. There is only one way out - to purchase ultra-pasteurized milk. It contains a large number of useful substances, including calcium, protein and vitamins.
Useful information
UHT milk is a product that is heated for three seconds (up to 135 degrees) and then rapidly cooled. The goods are packed without fail in sterile conditions in multilayer cardboard bags. It is important to note that in this case, all harmful bacteria and spores are destroyed, and useful substances, on the contrary, are preserved in their original form. In a word, this product carries only useful properties.
UHT milk. Harm
In addition to all the positive qualities described above, of course, this drink also has some contraindications. So, in case of individual intolerance to one of the components of the product, it is better not to buy ultra-pasteurized milk. Otherwise, an allergic reaction may develop, problems with stools will appear, etc. On the other hand, opinions have been expressed more than once about the dangers of the drink due to the high content of fat and cholesterol. However, in this case, doctors recommend drinking milk in reasonable quantities, and then health problems will bypass you. Surely everyone knows that earlier this product was used even for medicinal purposes. Based on everything stated in this article, it is safe to say that there is more benefit in UHT milk than harm.
Usually, milk is subjected to ultra-pasteurization, which undergoes gentle heat treatment in a special way. During this treatment, the milk is heated and cooled in just a few seconds, after which it is placed in unique cardboard packaging, while maintaining absolute sterility. As a result of ultra-pasteurization, the product completely retains all its useful substances, including those vital to the human body.
UHT milk does not need to be boiled as it is safe for health and ready to drink.
After ultra-pasteurization, milk bottled in factory sealed packages can be stored for several months at room temperature. UHT milk is made only from fresh and natural dairy products, as it can withstand this heat treatment without curdling. Other types of milk cannot be ultra-pasteurized.
Features of ultra-pasteurized products
Milk after ultra-pasteurization can be used as an independent product, or as a basis for making curdled milk or homemade cottage cheese. However, such milk is devoid of its lactic acid bacteria and microflora, so it is necessary to add a special bacterial starter to it. It contains Bacillus bulgaricus and Streptococcus thermophilus, which allow from ultra-pasteurized milk or other dairy product.
Natural organic milk is obtained only from cows fed natural feed without hormones and antibiotics.
UHT products are ideal for little ones who are too early to drink full-fat cow's milk. Babies who regularly drink milk that has undergone such processing gain weight much faster and are noticeably ahead in development of their peers who consume pasteurized milk. In addition, UHT dairy products contain enzymes that aid in the absorption of nutrients and milk proteins. Without these enzymes, proteins are not digested by the body, being perceived by it as foreign substances and causing disorders of the gastrointestinal tract and various reactions of the immune system.
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