2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
As you know, milk is one of the favorite drinks of children and adults, besides it is very he althy. Drinking just a glass of milk a day, a person receives the necessary dose of amino acids that are not synthesized by the body, but are necessary for its normal functioning. Milk contains vitamins and fats, proteins and carbohydrates, which help maintain immunity. But the question often arises as to why pasteurize milk if it is already quite tasty and he althy? The whole problem lies in the fact that milk is a very favorable environment for the development of microorganisms, beneficial and harmful.
Immediately after milking, milk has bactericidal properties, which is a kind of protection and prevents the development and reproduction of microorganisms. But after a while, the bacteria in milk begin to develop quite intensively, therefore, special processing of the product is required in order to preserve its freshness and suitability for consumption for a longer time. To prolong the bactericidal phase, the product is cooled, and then the milk must be pasteurized,boil or sterilize. Pasteurization is a heat treatment at temperatures below 100 ° C, as a result of which all living organisms in milk die. When boiling, spores of microorganisms also partially die, and sterilization completely destroys both living organisms and their spores. GOST pasteurized milk states that unadulterated milk with the appropriate density, titratable and active acidity should be pasteurized. Pasteurized milk in the dairy industry can be both skimmed and with various standardized fat contents.
Milk is quite sensitive to high temperatures. Should pasteurized milk be boiled? When heated, part of the proteins undergoes coagulation and precipitates, mineral s alts also precipitate, vitamins are almost completely destroyed, the protein coat of fats is split and the gases in its composition evaporate. With an increase in the heat treatment temperature, these processes are enhanced. Therefore, if pasteurization already destroys all inherent microorganisms in the milk, re-boiling is not required, as this may neutralize the nutritional value of the product.
The question often arises as to whether milk should be pasteurized at all?
In our country, pasteurization of milk is an obligatory step in any technological process for the production of dairy products.
Pasteurization is mandatory to ensure consumer he alth safety. Naturally, there are many more nutrients in raw fresh milk, but it can serve as a source of pathogenic or opportunistic microorganisms, so it is highly discouraged to use it. Unfortunately, it is not possible to pasteurize milk at home, as the process requires special equipment to control a constant temperature over time, so one must either resort to more severe heat treatment methods (boiling) or use only purchased certified dairy products.
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