On counters it is possible to see different milk which differs in structure, the fat content, periods of storage and the price. Therefore it is no wonder that at such range there is a question of the choice of a good product.
It is required to you
- - litmus piece of paper
- - iodine
- - glass of water
Instruction
1. The most useful it is considered to be genuine milk. The thing is that for receiving a powder product it is subjected to high temperatures, as a result cholesterol turns into oxysterols which it is much more dangerous than cholesterol.
2. Not the last place when choosing plays the fat content percent designated - 1%, 2.5% and 3.2%. Natural milk has fat content ranging from 2.8 up to 5%, for decrease in an indicator industrially it is separated, dividing into fat-free dairy product and fat. The baking plate the name "whole milk" disappears not separated product of natural fat content.
3. If on packing "standardized milk", so before you a product with the fat content of genuine milk which was reached by connection of a fat-free product with cream appears.
4. Storage time is defined by method of heat treatment of a product. Pasteurized milk is received at a temperature from 63 to 120 degrees Celsius that allows it to be stored within 10–15 days.
5. If you are aimed at more long-term storage, your choice – sterile milk with a period of storage from 6 to 10 months. Such drink can't be turned into curdled milk or kefir, only pasteurized is subject to fermentation.
6. Special marks have a considerable role. From Soviet period Mozhaisk milk which is produced by method of double sterilization is known.
7. If you suffer from a lack of enzyme of lactase or you choose for the person with a similar disease, look for a mark "low-lactoheat". Such milk is almost completely deprived of lactose.
8. For quality check get a litmus piece of paper of red and blue color. If as a part of milk there is a soda, the red piece of paper will gain blue color. Will point decoloration of a blue piece of paper to existence in a product of other bleaches.
9. Availability of starch which is used for bleaching is checked by several drops of iodine. If milk gets a blue shade, in it there is a starch.
10. Color has to vary from saturated white to cream. The excessive transparency indicates availability of water or repeated transmission via the separator. The drop of genuine milk is dissolved in water gradually, having fallen by a bottom.
11. Antibiotics in structure – destiny of small producers. The thing is that the large plants specialize in production not only milk, but also fermented milk products therefore acquisition of raw materials with an antibiotic is unprofitable to them – it isn't subject to fermentation, it is impossible to make fermented baked milk, kefir and cottage cheese of it.