Finding natural milk in the store today is more complicated than a needle in
haystack. Clearly this becomes at the first glance at the packaging –
from normalized and pasteurized starts to ruffle in the eyes.
The average consumer has long been accustomed to these terms. And what are they
mean really?
The main goal of the manufacturer is to keep the milk from spoiling
hits on store shelves. Ways to handle it can be
only one thing remains unchanged – such a product is deprived
most valuable for human health substances. During pasteurization
Milk is heated to 67 degrees within 30 minutes. This is the most
a gentle way of processing natural milk used
almost everywhere in the world. Thus the manufacturer kills
two birds with one stone – increases the shelf life of the product and holds
its antibacterial treatment. Much tougher sterilization –
milk is heated to 100 degrees several times, after which
instantly cooled. This method completely destroys everything.
enzymes contained in milk, and is used for long-term
shipments. Alas, the store milk formula today is
– the longer the shelf life, the more useless the liquid inside
package.
But it’s not so bad. In the end, processed natural
milk – at least some share of naturalness is preserved in it.
Normalized milk, specially brought to the desired rate
fat content, also suitable for use. It is different with
product derived from milk powder. Such a false dam
today on store shelves in abundance. It’s called
�“Normalized reduced” or “recombined”, and
prepared in the manner of instant coffee. Recognize presence
powder in the already prepared milk to the consumer is not under force, but
manufacturers tactfully silent about it. What is dangerous is milk
and how to distinguish it? We decided to seek help from
to specialists.
�”The main danger of such milk is oxysterols, which
formed during its drying. They affect the vessels more actively.
cholesterol, and based on recent medical experiments,
can lead to cancer, ”notes A. Miller, a medical candidate
sciences. – “Therefore, natural and powdered milk are not identical in terms of
its usefulness products. “
�“Powder in milk cannot be detected even with the help of laboratory
analysis, “- says the technologist of one of the largest dairy industries
N. Zakharova. – “Special expertise can help – spectral
analysis, for example. The only publicly available way is to evaluate
products to taste. Powdered milk has a specific
sweet taste.
Recently, a technical regulation has entered into force in Russia,
controlling milk quality. Now, according to the marking,
There is no more milk powder in the country. Actually, the problem
remained unresolved. The substitution of a natural product powder
manufacturers themselves are commenting. In such a state of affairs they are not
They see nothing wrong, and explain this, including seasonality.
�“In the summer, milk production is 1.6 times higher than in winter,” the director notes
on corporate communications for Unimilk P. Isaev. – “For
In order to maintain a balance of supply, in the summer milk should be dried, and
in the winter – breed. The same opinion is shared by the expert.
Department assessment “2K Audit – Business Consulting” Peter Klyuev.
�“Powdered milk is not such a terrible product as its
represent the Russians, ”he says.
Is it possible to find today in Russian stores natural, living
milk? Unfortunately, it is almost impossible. In the case again
the economic question comes in. Stores do not accept natural
bottled milk for sale – too many problems with it –
bottling, washing containers, special temperature conditions, sanitary
control. Yes, and profits from the sale of draft milk shop
gets much less than batch. Draft milk
very low cost, which means that any benefit
the store may not get at all. Private traders are forced to surrender their
products to large plants – it turns out a vicious circle. Well, the main
the victim is the consumer – he just does not remain
of choice. For the “live” milk, to go to the store today is still
useless.
