2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The variety of dairy products on the market today contrasts sharply with those offered by dairies more than 50 years ago. Nowadays we can choose between cow's, sheep's, goat's and even buffalo's milk, as well as take advantage of low-fat and higher-lasting milk.
And here are some widely and not so widely offered dairy products of modern industry, the differences between which some people may not know.
Whole milk - it is natural, without addition or removal of substances. It retains all the fat-soluble vitamins that are missing in semi-skimmed and skimmed milk, but the calcium content is lower than in them. If you have acquaintances who raise dairy animals and have tried homemade milk, especially with cream, you know this type of milk very well.
Condensed milk - concentrated version of whole and skimmed milk. It is prepared by heating (in order to reduce the water content) and sterilization (to extend shelf life). Its color is slightly darker than that of milk.
Homogenized milk - is processed so that the fat is evenly distributed throughout its volume. If whole milk is not homogenized (as when we boil homemade milk), it will stratify, leaving the cream (cream) on top and the semi-skimmed milk on the bottom.
Semi-skimmed milk - It removes almost half of the fat, and with them half of the fat-soluble vitamins. However, all proteins and calcium are preserved.
Skim milk - Almost all fats are removed, and with them the fat-soluble vitamins A, D and E. Most of the other nutrients are preserved. It has a rare and watery consistency.
Tetrapack milk - it is pasteurized and then subjected to heat treatment to destroy all available bacteria. This is a process in which part of the vitamin B content is lost. At room temperature it retains its properties for up to 6 months, but once opened, the package should be stored in the refrigerator.
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