What is it and how is it different from the regular store bought one?

Milk is the first product that a person consumes in his life. It is difficult to overestimate its importance. But as adults, we most often use cow’s milk, and it varies both in fat content and in the method of preparation. But there is a certain fresh milk, its very name evokes the feeling of something simple, natural, rustic. And that’s why such a drink seems special. But what lies behind the beautiful image, and what is fresh milk actually like?

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What is fresh milk?

Fresh milk is considered to be fresh milk freshly milked from the mammary glands of a female mammal. This liquid has not yet become a raw material and has not undergone any special thermal or mechanical treatment. The adjective “paired” with emphasis on the second syllable comes from the word “pair”. This is because freshly milked milk naturally has the animal’s body temperature. In cool air, liquid may emit steam due to temperature differences.

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Features of fresh milk

What is fresh milk and how does it differ from regular store milk?

In this fresh drink, the processes of decomposition and separation of substances do not occur for some time. In a healthy cow, milk has natural bactericidal properties, which prevent bacteria from multiplying for 3 hours at a temperature of 30 degrees and 8 hours at a temperature of 15 degrees. If the thermometer shows 10 degrees, then the “protection” will last up to a day. If you cool and let the fresh milk sit, it will separate into heavy cream (which will take up a quarter to a third of the volume) and water-rich milk at the bottom. Only a few hours pass after milking, and fresh milk irreversibly loses some of its beneficial properties.

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What is the composition of fresh milk and why is it valuable?

The composition of fresh fresh milk is close to colostrum, the fluid secreted by mammals in the last days of pregnancy or immediately after birth. Fresh goat milk can act as a substitute for human breast milk, so this liquid can be useful during weaning or if there are problems with natural feeding. In general, any fresh milk is valuable for its low calorie content; it is good to use for weight loss and problems with excess weight. Fresh milk contains a lot of vitamins that have also gone through the oxidation stage and have not broken down: A (good for children and for vision), B1 (helps with the absorption of sugar and the nervous system), D (resists rickets and osteoporosis), there is easily digestible phosphorus and calcium . The drink strengthens the immune system and helps digestion.

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What’s wrong with fresh milk?

Some people may have an individual intolerance to fresh milk, which will result in various unpleasant side effects after consuming it. The simplest are allergies, diarrhea, bloating, but sometimes regular consumption of unprocessed milk can even lead to diabetes and atherosclerosis. It is also worth knowing that raw drinks contain a lot of bacteria, 96% of which can cause the development of certain diseases. Such milk may contain Escherichia coli, tuberculosis coli, and salmonella. So you should consume the drink raw with caution and from a trusted source, otherwise it is better to boil it.

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Options for processing fresh milk

Fresh milk usually still undergoes processing, the purpose of which is to increase the shelf life of the product and its disinfection. When the temperature rises, the microorganisms in the drink die, as a result, the milk does not sour, and the milk itself ceases to be hazardous to health. Two processing methods are used – pasteurization and sterilization. In the first case, the milk is first mechanically purified, cooled, and then heated to the temperature at which microorganisms die. The hotter the milk is heated, the shorter the heating time. The longest is continuous pasteurization, the liquid is kept for half an hour at a temperature of 65 degrees. Flash pasteurization involves bringing to a temperature of 90 degrees without holding. But during sterilization, milk is heated to a temperature of over 100 degrees; such a product can be stored longer, but its value is less, since beneficial microorganisms also die. It is pasteurized or sterilized milk that ends up on the shelves of our stores.

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