What is whole milk and how to recognize it

Quite often in everyday life we ​​hearsuch a thing as "whole milk", but not everyone knows what it is. This article will provide answers to many questions that often arise in young mothers and housewives with experience.

So, whole milk is milk, so to speak,"From under the cow," with natural fat, without carrying out any manipulation on it. It is almost impossible to meet such milk in supermarkets. Basically, it is sold in markets or in specialized stores that work with certain farmers who supply milk for sale.

Whole milk is extremely beneficial for the body.The biological and chemical composition of this product is very rich. It contains all the vitamins known to mankind, a large number of fatty acids, amino acids, minerals and trace elements. All components in it are so well balanced that they are easily assimilated in the human body, thereby contributing to the growth of bone tissue, development and maintenance of important vital functions.

Scientists, conducting research, have calculated that,drinking two glasses of whole milk a day, an adult covers 30% of the daily protein intake, 50% of potassium, 75% of phosphorus and calcium. And according to the norms that the RAMS were developed, one person during the year should consume at least 116 kg of whole milk.

Now it is often possible to meet people sufferingfrom an allergy to this product, or rather the proteins that it contains. In this case, all foods containing milk are excluded from the diet. But sometimes it happens that the body reacts negatively to the dairy, and the blood test does not show the presence of allergies. This may indicate that the person has lactose intolerance. Usually, with such diagnoses, a small amount of milk-containing products can still be consumed without fear of reaction from the body.

All of the above applies only to the presentwhole milk, which is rather problematic in our cities. In general, the counters are filled with pasteurized, sterilized and reconstituted from powdered milk. Pasteurized - milk, which for 30-40 seconds is aged at 70 degrees. It is the closest to the whole, and its shelf life is only a few days. Sterilized - heats up to a high (140 degrees) temperature and quickly cools, stored for several months. Milk, recovered from dry, simply put, is made from a powder diluted with water. The powder is obtained by drying the milk using hot (170 degrees) air. Such dry whole milk can be stored for up to 8 months.

Choose a quality and useful product you can, regardless of whether you live in a big city or a small village, the main thing is to know some tricks.

1. Carefully read all (especially writtensmall print) the information on the packaging. Usually, whole whole milk can be bought in a package with the inscription "selective whole". In general, according to GOST, only one-piece product (fat content of not less than 2.6%, mass fraction of protein not less than 2.8%) can be called milk, the rest is a milk drink. But very often manufacturers neglect this standard.
2. Quality dairy products are poured into glass containers, where it is protected from extraneous tastes and smells, does not lose its useful properties.
3. A more recent product is usually placed away from the buyer, and the one with the expiry date from day to day is in the forefront.
4. When buying whole milk on the market, ask for the conclusion of the laboratory.
5. Homemade milk is mainly sold in plasticbottles. This allows us to consider its color. Good milk is white, the presence of a blue shade indicates that the product was diluted with water. You should also pay attention to the purity - the presence of dark inclusions indicates that the product was not well filtered and there was dirt left in it.