While the overwhelming number of consumers gives preference in the western countries to ultra heat-treated milk, at us still in relation to this product the prejudice remains. It is supposed that processing of milk heat after which it is capable to remain in room conditions the whole year leaves in a product from its useful substances one reminiscence. In reality the similar suspicions are not true. About whether similar milk is useful, and the speech will go further.
Pasteurized and ultra heat-treated: in what a difference
The method developed in a century before last by Frenchman Louis Pasteur and called by his name assumes disinfecting of food liquids by means of heat treatment. At pasteurization the liquid products heat up to 60 °C within an hour or to 70–80 °C for half an hour.
Ultrapasteurization which as proceeds from the name, is pasteurization option also uses high temperatures for disposal of products of pathogens. The difference consists only in the level of the applied temperature and time of its impact on a product.
Learn, than milk is useful: with chicory, with soda, with buckwheat, in tea, in coffee, dry, melted, goat, cow.
At this method it is affected by heat in limits between 135 and 150 °C for literally several seconds then fast cooling up to 4–5 °C follows.
As a result in ultra heat-treated food products not only all pathogenic microorganisms, but also their disputes that is not observed in its pasteurized look are destroyed.
Whether you know? At the beginning of a century before last milk served as the carrier of tuberculosis what pasteurization of this product put an end to.
Advantage and harm of ultra heat-treated milk
The existing still alerted relation to this type of milk consists in a widespread mistake because of which the ultra heat-treated food products are taken for sterilized.
Affected by temperature over hundred degrees, that is to practical boiling within an hour, milk as a result is really exempted not only from all types of pathogenic cultures, but also practically from all useful substances.
In what advantage
Having all advantages of fresh cow's milk and at the same time being guaranteed exempted from harmful microorganisms, the ultra heat-treated product is capable:
- to form a basis for baby food in its different types;
- to strengthen skeletal system thanks to availability of calcium;
- to optimize activity of a cardiovascular system;
- to normalize metabolic processes in an organism;
- to help with fight against depressions and stresses;
- to strengthen a dream;
- to normalize activity of digestive tract.
Whether you know? The proteins which are contained in milk have ability to connect and neutralize poisons thanks to what on harmful productions the local workers for strengthening of health are given this product.
Whether it is harmful
The concepts advantage and harm in relation to ultra heat-treated milk are obviously unequal categories as the advantage of this type of a product is obvious, and harm is insignificant is small.
Moreover, it is not necessary to speak about any specific harm which can put to a human body this type of a product in general. The speech can go about some problems which cow's milk in general can provoke:
- first of all, it concerns a quarter of the population of the planet which, according to researches in all corners of the world, suffers from individual intolerance of this food product in general;
- still physicians did not come to the general conclusion whether milk is harmful to people of old age because of problems with development in their organism of the enzymes splitting lactose;
- there is a suspicion on provoking of oncological diseases at men of hormones which give to cows for stimulation of year-round yields of milk.
However, all this does not belong to a way of ultrapasteurization in any way, and belongs, so to speak, to all-dairy properties.
Important! The milk subjected to ultrapasteurization does not need to be boiled in order to avoid destruction of the nutrients which are present at it at all.
What milk is more useful
Many mistakenly believe that the product subjected to usual pasteurization is more useful, than ultra heat-treated, that it is exposed to heat treatment at lower temperature promoting preservation in it bigger amount of useful substances.
However at clarification of a question, than pasteurization differs from ultrapasteurization, it is necessary to pay first of all attention not to the level of temperatures used at the same time, and to duration of their impact on a product. Lower temperatures used by production of pasteurized milk influence a product immeasurably longer, than higher at production of ultra heat-treated milk.
As a result lower temperatures do not allow to save the pasteurized product from bacterial spores, and long heat treatment destroys a number of useful substances in it.
In a case with the discussed product the short-term influence of high temperatures guarantees its full disinfecting along with almost full preservation in it all useful properties.
Rules and periods of storage of a product
This product which is released most often in firm packages in an unopened look can remain in the conditions of room temperature at least one and a half months and at most a year. Most often producers offer the guaranteed period of storage of half a year to nine months.
Important! It is possible to store the unpacked carton of milk in the fridge no more than five days.
The safe, keeping a maximum of useful substances and having very long period of storage ultra heat-treated milk which won in Western Europe and the USA 90 percent of consumers, slowly, but surely gets the admirers and from us.