Adequate and balanced nutrition, which is one of the most important nutrients of milk, protein, calcium, phosphorus, in terms of important nutrients such as contain is of great importance.
The habits acquired in the next period for many diseases, especially in childhood and adolescence may be protective.
The habit of drinking milk from childhood in old age of osteoporosis (bone loss) has a protective effect against.
Of milk the immune system, has a positive effect on blood pressure and body weight control.
Raw milk? Pasteurized milk?
Brucellosis is transmitted with the consumption of raw milk causing a disease.
Raw milk most affected infants, children, pregnant women, and those with weakened immune systems are individuals.
Be consumed raw with milk, diarrhea, abdominal pain, nausea, symptoms such as vomiting may occur.
To avoid these problems, heat treatment of milk (pasteurization) implementation will be healthy.
There are similarities between raw milk and milk boxes in terms of nutritional properties, but more reliable in terms of sterilization of milk is a choice.
Boiled milk contains more nutrients than that of milk consumption would be more beneficial in terms of health because it does not contain any threat.
The pasteurization process is done how?
Pasteurization and UHT heat treatment applied to raw milk is made in the form of sterilization.
As a result of the pasteurization process, daily milk, UHT long life milk is produced the result of the sterilization process.
Pasteurized milk milk to get the 72-in heated and is kept at this temperature for 15 to 20 seconds 75C.
Ultra high temperature milk UHT milk is heated to obtain (135-146C) and is kept at this temperature for 2-5 seconds. The goal of this procedure, is to destroy all microorganisms.
Milk after this process, can be stored without spoiling for a long time becomes.
Boiled raw milk to be healthy?
Traditionally, raw milk can be boiled in the House.
Microorganisms in milk while reducing B2, B6, B12, folic acid and vitamin C losses occur.
As well as color, taste, smell there may be changes in.
Pasteurization and UHT sterilization procedures implemented in order to minimize the loss in food items.
Of the milk storage temperature, exposure to light, factors that affect the stability of vitamins are packed with more inappropriate material.
EXP. MWT. Erçil Sernaz Cakir
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