2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Fresh milk is a biological food fluid that is formed in the mammary gland of mammals. Unique in itself, milk is the only product that nature has created solely to feed the growing offspring. In general, fresh milk can be human (milk) or animal - cow's milk, sheep's milk, goat's milk, buffalo's milk, which are the most common in our country.
From time immemorial, milk has been used by humans as food, medicine and even for beauty. With the growing industry, the growing needs of the population and the use of various substances that stimulate the greater amount of milk that animals give, there are also quite questionable about the quality of milk.
Numerous pieces of evidence related to the way animals are raised, the antibiotic food they eat, etc. point out, after all, that much of the milk available in the retail chain is not the same wholesome and wholesome food that our ancestors consumed. And even more - milk is full of dangerous hormones. These shocking data are largely valid for production in the United States, but also in many developed countries.
Usually milkwhich we buy from stores in an improved way through the pasteurization method, which is the mass model for overcoming the problem of infections. The method of the French scientist Louis Pasteur is a shock, short heating of the milk to 75 or more degrees, which kills the bacteria and preserves the taste. It is important to note that pasteurization is not a 100% safe method of killing potentially dangerous bacteria.
This can only be guaranteed by repeated pasteurisation, which, however, is not applied by enterprises because it is not cost-effective. An additional fact is that pasteurization, along with harmful bacteria, destroys those that improve the absorption of milk and intestinal flora, helping the decomposition and absorption of food.
Composition of fresh milk
Milk is considered to be one of the most complete foods known to man. It contains balanced dietary fats (saturated fatty acids, lecithin, choline), carbohydrates (lactose), proteins (2/3 casein, 1/3 lactoglobulins and lactoalbumins), vitamins (A, B6, 2, PP, carotene), salts (Ca, Mg, P, Na, Cl), i.e. of all substances necessary for the growth and development of the human body, in appropriate quantities. The above does not apply to babies.
The dry matter makes up about 11 - 17% of the milk, and the rest is water. Milk is an important source of water and fat-soluble vitamins for suckling animals as well as for children and the elderly. About one liter of cow's milk is able to meet the daily needs of vitamins in humans.
Quantities of vitamins A, B, C, D, E, F, metal ions and ionic complexes, such as K +, Na +, Ca2 +, Cl-, COO-, HPO32-, microelements such as I-, Fe2 +, Fe3 + are found in milk., Co2 +, Zn2 +, Ni2 +, nitrogen and carbon dioxide.
In fresh milk we find salts of calcium and phosphorus. They help in the formation of bone tissue, restore blood, lymph and brain function. There are a number of other chemical elements such as potassium, sodium, magnesium, chlorine, zinc, cobalt, copper, iron, manganese, iodine and others. Vitamin B12 included in it is especially valuable.
Selection and storage of fresh milk
The first rule when choosing milk is to observe the expiration date marking. Choose milk from the coldest part of the refrigerators in the store and then always store it there in your own refrigerator. Very often at high temperatures, less processed fresh milk is crossed in 10 minutes - from buying from the store until you walk home.
Milk absorbs various other odors well and you should close the cap well when returning it to the refrigerator. We are usually used to keeping it on the door of the refrigerator, but this is wrong - constantly opening the door exposes the milk to more frequent heat.
Most suitable for storage of milk are glass containers and packaging made of neutral plastics intended for food, because metals oxidize vitamins and bind some of the salts. Over 100 degrees in milk there are irreversible changes in the structure and it not only loses its valuable, but acquires harmful properties. When milk is boiled again, the casein molecule, which is the main protein in milk, breaks down into small components, again proteins. They have a carcinogenic (cause cancer) and toxic effect.
When cooking milk, do it in a water bath or in a special milk cooker so that the temperature does not exceed 100 degrees. Once you boil the milk, store it in the refrigerator and just warm it to 50-60 degrees before consumption. It is advisable to consume fresh milk as soon as possible, while it is as fresh as possible - up to 2 days. Every minute oxidative processes take place in it and bacteria develop, which deprives it of its valuable ingredients and properties.
Culinary application of fresh milk
Milk belongs to one of the main food groups for humans. In fact, there is almost no dish that can not be prepared with the addition of milk. Its use for cakes, cake trays, sweet creams, as part of moussaka toppings and toppings for various casserole dishes is quite common.
The unique Béchamel sauce would not have such a taste if it were not for the milk. Meat and fish are soaked in fresh milk before being used for other culinary uses. You can cook chicken with milk, as well as various other meats and be sure that the taste will fascinate you and your loved ones or guests.
Whether you're making a biscuit cake pudding or just serving a breakfast of muesli, cornflakes and oatmeal with milk, you can be sure that you will have a complete and nutritious diet.
Benefits of fresh milk
Even Hippocrates knew the benefits of milk. He cured many TB patients with goat's milk. Avicenna was also convinced that goat's milk allowed to preserve the health and clarity of the mind.
The vitamin K contained in cow's milk takes care of our bones, providing us with 12.2% of the daily value of our needs for vitamin K. Vitamin D in milk helps maintain the correct levels of calcium in the blood. In addition, it is rich in vitamin A. When our vitamin A levels are low, we are prone to infections, including ear problems, frequent colds, etc. By consuming one glass of cow's milk a day, we provide 10.0% of the daily value of vitamin A.
Dairy foods are better than calcium supplements for girls' healthy bones. A study of adolescent girls whose bones are exposed to the stress of rapid growth has shown that eating dairy foods is much more effective than taking calcium supplements. Milk is a good source of protein and vitamin B, which protects our cardiovascular health.
Harm from fresh milk
Most milk today is produced from animals that are stimulated to produce milk with the help of hormones. The animals are fed commercially, with foods that may include hay, grain, cardboard, sawdust, and are regularly injected with antibiotics.
With the help of genetic engineering in dairy cows, milk production is increased by 15 to 25 percent. This is good for farmers, but bad for animals that are more susceptible to infections. These infections are treated with large amounts of antibiotics, which are then excreted in milk.
Tuberculosis and other diseases have been found to be easily transmitted through breast milk and milk. Many such diseases are also transmitted through the usual consumption of cow's milk, and among the infections are scourges such as hepatitis.
A specific danger is the transfer of viruses and immunoglobulins between species, or in other words between cows and humans. There is really no evidence that cow's milk stimulates the human immune system.
On the other hand, bacteria and viruses are easily transferred from the cow, not to mention the other major problem: genetic engineering and growth hormone, which is used to increase milk production and whose residues end up in milk.
Another problem may be the digestibility of milk by the body, because over the years our bodies lose the ability to produce essential enzymes, such as lactase. Unlike most other enzymes, these do not recover when needed. At least about 20% of humanity loses the ability to produce this enzyme with age.
Frequent milk intake is not recommended for people with lactose intolerance. Although lactose processing has not been completely stopped, it is severely limited. Such people may experience nausea, diarrhea, and in rare cases allergic reactions. There is an option to extract lactose from milk, but the process is expensive and rarely used. To the problem of reduced digestibility of milk, we should immediately add that fresh milk under the influence of stomach acids is crossed and further slows down digestion.
Beautification with fresh milk
We have all heard that the famous Egyptian queen Cleopatra maintained her beauty by immersing herself in a bath of fresh milk. People have known for thousands of years that milk is an excellent way to maintain healthy and beautiful skin, and there is evidence that it is also a fat killer. Milk contains bioproteins, which are a popular way to maintain hair shine. Especially blonde hair can benefit a lot from this fact. Here are some tried and tested masks for shiny and healthy hair and skin.
Fresh milk for blonde hair
First wash your hair with a special shampoo for blonde hair, rinse it well with lukewarm water and then smear it with a mixture of: 3 tbsp. milk, ½ ч.ч. decoction of chamomile, ½ tsp decoction of elderberry and 6 drops of apple cider vinegar. Leave on for 10 minutes and rinse.
Mask with fresh milk for oily skin
Milk can help close pores, soothe and cleanse oily skin. To do this, prepare a mask of 1 tbsp. freshly mashed skim cheese (or cottage cheese), 1 tsp honey, juice of 1/2 lemon and 2 tsp milk. Everything is broken well and smeared abundantly on the face, having previously cleaned it. Leave on for 10 minutes and rinse with lukewarm water.
Fresh milk for dry skin
To overcome dry skin, regular cleansing with helps milk. It is recommended to smear with whole milk, leaving it to dry on the skin. Once dry, take a shower and rinse the skin.
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