We cook sour-milk products!
What to do to protect the family from colds? To include more dairy products in the diet! And to be sure of their preventive and curative properties, it is necessary to master the skill of preparing yogurt and yogurt at home. To do this, you need only quality milk and the right bacterial leaven.
Milk and sour-milk products for human health are important, therefore they are rightly called the sources of health: for example, warm milk with honey perfectly fights against colds, and dairy products - excellent prevention of winter ailments.
Choose the "source of health"
But what kind of milk to take? Of course, the best! The one that will suit not only the adult, but also the baby. But the choice of milk is huge: someone prefers pasteurized, someone - home from the market, and another to taste ultra-pasteurized in the TetraPack packaging ...
What is the difference?
For the manufacture of sour-milk products at home, leading nutritiologists recommend using ultra-pasteurized milk. It is subjected to heat treatment: high temperature of milk heating (up to 137 C in 3-4 seconds) and its instantaneous cooling - kill all harmful bacteria that get into fresh milk. Such a short-term high-temperature treatment allows to destroy bacteria without violating the natural vitamin composition of milk. A cardboard aseptic package reliably protects the product from light, air, migration of odors, not allowing penetration of any harmful microbe. Ultra-pasteurized milk is easy to recognize by the "Superior Milk Standard" label, which is present on the package.
Without boiling - better!
Ultra-pasteurized milk will be an excellent choice for cooking cottage cheese, kefir or yogurt at home: unlike other types of milk, it does not require boiling, which means it will retain all the useful substances after fermentation. If the sour milk product is prepared for crumbs, it is extremely important to use baby ultrapasteurized milk, which is specially adapted for the needs of children under 3 years old. Such milk is produced in a cardboard aseptic package, on which a corresponding note on the age of the child is necessarily present. Milk and sour-milk products for human health are also necessary, as well as daily consumption of liquid and food. After all, in milk there is a lot of calcium useful for our body.
Miscellaneous Milk
In the laboratory, different milk was tested for the detection of extraneous microflora. For the analysis, milk was used in a package (pasteurized), in cardboard packaging (ultra-pasteurized) and homemade milk purchased on the market. The only type of milk that did not contain any of the groups of microorganisms is ultra-pasteurized, which is explained by the highly effective technology of its processing and the high protective properties of cardboard aseptic packaging. Such milk does not need to be boiled before consumption and fermentation, since it is absolutely safe. Other samples of milk, unfortunately, contained pathogenic microflora - E. coli, yeast, mold fungi. These dangerous microorganisms can only be neutralized by boiling for at least 5 minutes. But the problem is that boiling, along with bacteria, also destroys a significant part of all useful substances - calcium, protein, vitamins. Of course, the benefits of the product cooked on such milk will be significantly lower.