The standardized milk

Milk, oddly enough, a seasonal product.Milk yields begin to rise since the spring, reaching a peak in the summer and winter are considerably reduced.You can get around ten stores in search of the "real" or "live", or, as technologists, "raw" milk, but did not find him.Instead, the dairy department will show off bags from different manufacturers with cryptic inscriptions: "standardized milk" or "pasteurized milk".We, ordinary citizens, it is puzzling: what does this inscription?

A really simple.The standardized milk - the milk, processing of the past.The purpose of technologists to dairies is reduced to the problem number one: Do not let the milk turn sour as long as possible.And these methods is sufficient.The toughest and most common - sterilization (multiple bring to a boil).The second way - pasteurization.The method has a gentle 30-minute milk is kept at a temperature of 65-70 degrees.Marking (icon) of said UHT high temperature treatments: rapid heating (for a few seconds - 135 degrees), and then - the instantaneous cooling.

But pasteurization - business as usual for the world.But the "revival" of the milk powder in doubt.And for the phrase "standardized milk" it is often hidden psevdomoloko.How to explain this technology?

standardized milk can be of two kinds.

1. Whole fresh milk in accordance with specific technology brought to the fat content, the establishment of standards.

2. The standardized milk (or recombined or reduced) is prepared from the powder.I remember the old commercial juices "invite" with a fun phrase "just add water".Here, the same principle: the manufacturer adds to the powdered milk water.But somehow forgets to notify the buyer.Or does not forget?

Availability powder purchased in liquid can show a spectral analysis.The usual traditional analysis of the results did not give.There only need special expertise.But those who know the taste of real milk, recognize it and taste without analysis: Powder standardized milk has a sweetish specific taste, typical of a dry milk.

strange thing - it would seem, the implementation of the milk on tap benefits everyone: manufacturers, buyers and sellers.Dairy farms are constantly pass the fresh milk in the shops, the buyer knows that milk is present (whole), and stores get yourself (could get) the percentage of sales more than prepared packaged milk.

But the problem really is.

Firstly, milk is a perishable product.So it can turn sour, failing to reach the counter.This is - a loss.Straight.

Secondly, milk not treated with heat, can give a "surprise" in the form of salmonellosis and tuberculosis.And if a suspicion will fall by at least one animal will have to stop the shipment of goods in full.Treatment also eliminates these issues.

Third, trade milk in the street (in the markets) need to get a lot of different information and evidence.And for each batch.From the permission of veterinary services to SES, which confirmed the safety of products.It costs money.Everything rests on the availability of time and money.A milk "wait" will not.There stringent timeline.Therefore peasants forced to hand over to the first purchaser of the milk offered, deliberately low price.

the losers are and suppliers of milk (the villagers), and the consumers are deprived of their choice.It turns out, as in the Russian fairy tales: mustache seems to be streamed, but did not get into the mouth.

only hope for decency manufacturers and do not forget to carefully read labels (especially those with small font), with the hope that the milk normalized that we face on a shelf, refers to "mind №1" - solid and fresh...