Milk is one of the healthiest foods. Animals feed them their cubs, and people, based on milk, prepare a huge number of dishes, including desserts and dairy products.
Milk is produced by the mammary glands of all female mammals. However, people most often use cow and goat milk for food. In smaller quantities - moose, deer, camel and mare. Whole milk is considered to be natural, the components of which have not undergone any changes. Those. This is milk that is not passed through a separator in order to reduce its fat content, while preserving the natural fat content of the product. For the same reason, water is not removed from it. In contrast to whole milk, I get reconstituted milk by diluting dry powder. Nowadays, the word "milk" is used to refer to only a whole product. In this case, the mass fraction of protein in it should be at least 2, 8%, and the mass fraction of fat - 2, 6-6, 0%. All additives should be absent. Even if a small amount of dry powder is added, milk automatically becomes a "milk drink". Steamed milk, i.e. milk obtained immediately after milking mammals is a natural whole product and is heat-treated during production in order to preserve the quality and freshness of the product. Methods such as pasteurization, sterilization, freezing and cooling are used. When cooling, the temperature of milk is lowered to 2-10 degrees, thus preventing the multiplication of bacteria for several days. When freezing whole milk, the water contained in it crystallizes, the redistribution of moisture between the components of the product and increasing the concentration of substances dissolved in the liquid phase. It is important that the freezing process takes place quickly enough. Pasteurization of milk allows you to destroy pathogenic microflora and inactivate enzymes. Thus, not only the shelf life of the product increases, but the possibility of human infection is excluded if the milk is obtained from an infected animal. Whole milk is sterilized under high pressure and a temperature of more than 120 degrees for 15-20 minutes. As a result, the storage time of milk increases.
