Does pasteurized milk need to be boiled?

The fact that milk is useful, people knew in ancient times.

As well as the fact that this product deteriorates quite quickly. Many people like to drink unboiled milk. Therefore, they came up with many ways of processing it, which allows to increase the shelf life. Each nation has such methods, regardless of which animals’s milk was consumed in a particular locality. Pasteurization and boiling are especially popular. But is it necessary to boil pasteurized milk at home? Now we will discuss this.

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Why is milk valuable?

Which milk is better pasteurized or unpasteurized? Milk is an emulsion, that is, a mixture of a variety of useful substances. It contains in large quantities proteins, fats, carbohydrates, trace elements, vitamins - in short, everything that is necessary for growth and development. And how else? After all, it is intended, first of all, to feed newborns - infants, calves, kids, foals and all other mammals.

However, milk is also useful for an adult, and it is not at all accidental that it is prescribed to people with various diseases.

Important! It is very important for a diabetic that milk contains lactose - milk sugar, which is most miraculously absorbed even in cases when regular sugar turns blood into syrup and blocks nerve endings.

If a person regularly consumes milk, he is less likely to break his bones, he is unlikely to suffer from leaching of calcium. Milk also protects against many other diseases.

Important! Those who cannot tolerate whole milk will benefit from fermented milk products, as well as various derivatives of milk with bifidobacteria.

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What is milk?

In the modern world, the vast majority of people buy milk in a store. This is done not only by the townspeople, but also by the villagers. And it’s very useful to know what kind of product is on the counter.

Draft milk that has not undergone any processing can not be found in stores. Even in specialized. You can see milk there:

• in glass or plastic bottles;
• in plastic bags;
• in cardboard boxes of various shapes.

Milk that goes on sale may be:

• pasteurized;
• ultra-pasteurized;
• sterilized;
• homogenized;
• ionite;
• drinking;
• fortified;
• melted;
• with coffee or cocoa;
• cream.

Important! Pasteurized, sterilized and baked milk, as well as cream, are in almost every store. Other species are much less common.

Pasteurized

Pasteurization is carried out in two ways:

• heating to 60 ° C for an hour;
• heating to 80 ° C for 30 minutes.

Pasteurized milk is usually sold in plastic bags, but sometimes in bottles.

Important! According to standards, its shelf life is from 3 to 5 days, then the milk turns sour. It turns yogurt. Nevertheless, on the packaging you can see a longer shelf life - as evidenced by this, you can guess for yourself: most likely, during pasteurization, artificial substances were added to prevent spoilage of the product.

Sour-milk products obtained naturally from store milk are not always suitable for food. However, in any case, for pasteurized milk derivatives, the taste will be sour.

During pasteurization, various microbes and fungal spores are killed, from which we can conclude that pasteurized milk does not need to be boiled. The product retains most of its useful properties, so this processing method is considered the best not without reason.

Important! Ultra-pasteurization - heating to a higher temperature and for a longer time. This process can be considered transitional to sterilization, only preservatives are not added to the product. Shelf life is increased to six months.

Factory pasteurization

Milk is pasteurized using special pumps equipped with flow meters:

1. Milk is purified from impurities.
2. Milk is placed in a special temporary container.
3. A special pump directs the fluid to the pasteurization unit.
4. The liquid is heated to 45 ° C.
5. Milk is pumped to a separator, where cream is separated.
6. Normalized milk enters the next unit, where homogenization takes place.
7. The product is again sent to a pasteurization unit and heated to 85 ° C.
8. Milk is cooled - for this, cold water is launched between the pasteurizer plates.
9. Pasteurized milk is placed in a specialized container, and then packaged and sent to the refrigerator.

Sterilized

Clotted milk, why did this happen? Sterilization occurs at a higher temperature - the milk is brought to a boil. Naturally, this processing method allows you to deal with all bacteria. However, vitamins are also destroyed, and in order to keep the product fresh longer, preservatives are often added to it.

Important! Milk can be stored much longer than pasteurized milk, and when it is curdled, no yogurt is obtained. What is left in the tetrapack left in the refrigerator has a bitter taste and a putrid smell.

Unfortunately, not all manufacturers strictly adhere to the technology. There are cases when, under the guise of pasteurized or sterilized milk, sold reconstituted from dried milk was sold.

Important! You can’t add antibiotics to milk, but unfortunately, some manufacturers do this in order to more effectively deal with bacteria. It is almost impossible to distinguish such a fake from a quality product in appearance.

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Other types of milk

Species such as homogenizing, ion-exchange or milk with the addition of cocoa or coffee are not found everywhere. Many buyers are not even aware of their existence.

Homogenized

The label “homogenized” surprises many. Meanwhile, there is nothing surprising in this definition. Such marking means that the product is homogeneous. Fats in the manufacture are broken and evenly distributed throughout the mass.

Important! This is quite good milk, but cream will not work out.

This processing method was proposed in the 80s of the last century. For a long time it was believed that if a person often consumes such a product, plaques stick to the walls of blood vessels, since a special enzyme is formed during homogenization. Such a drink was not recommended for people with a tendency to cardiovascular disease. However, now this opinion has been disproved.

Ionite

In such a product, calcium, which is rich in ordinary milk, is replaced by potassium or sodium. This milk is mainly used for the preparation of baby food.

Drinking, fat-free, fortified

Why such a strange name, because any milk can be called drinking. In fact, this is ordinary boiled milk, without any additional ingredients. Just boiled it at the factory.

Milk with coffee

Milk with the addition of coffee and cocoa is not found so often. Before adding additional components, the product is sterilized or pasteurized.A large amount of fat has been removed from a nonfat product - this is done using a separator. The greasy part is cream.

Ghee

Finally, baked milk, which is pasteurized at a higher temperature - 95 ° C, and then aged for three to four hours in production tanks.

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Do I need to boil milk?

Boil raw milk, of course, you need for a number of reasons:

• it may contain bacteria that are dangerous to humans;
• cows may have parasites that are transmitted along with milk.

But is it necessary to boil pasteurized milk? Doing this is not necessary, because during pasteurization, dangerous bacteria and fungi have already died. However, in some cases, such milk is boiled, for example:

• to extend the shelf life;
• to use for baby food;
• if the product has been frozen.

Do I need to boil pasteurized milk for a child and why?

For baby food, it is best to use pasteurized milk, because it does not contain preservatives, and accordingly - does not provoke diathesis and other allergic manifestations.

Important! You can cook cereals on such a product from 6-7 months, and you can already give cow's milk as a drink to a one-year-old baby.

The fact is that not all microorganisms are removed during pasteurization - some of them have a film that does not collapse at a temperature of 60 ° C. These microbes can be absolutely safe for an adult, but the children's body is sensitive to them.

Freezing

To extend the shelf life, a method such as freezing is sometimes used. During the time that the product is in your freezer, it will not lose its beneficial properties - and will also preserve them when defrosting.

Important! You can freeze it only once, and after defrosting it is necessary to boil.

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Can I pasteurize milk at home?

You can pasteurize liquids even at home - if, for example, you have the opportunity to buy village cow or goat milk. You need:

• large pan;
• funnel;
• several bottles or cans with tight caps;
• fridge.

Important! The pan before the procedure needs to be washed very well, and it is better to sterilize the jars or bottles, as is usually done with canning.

The order of home pasteurization:

1. Pour milk into the pan.
2. Bring it to a boil.
3. Cool.
4. Pour into jars.
5. Close tight ..
6. Place in the refrigerator on the bottom shelf or in another cool, dark place.

Important! The milk treated in this way will remain fresh for about a week.

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Boil milk

Boiling is not too complicated, but responsible and requiring attention. Milk can:

• run away;
• burn out.

For boiling you need;

• large pan - glass or stainless steel;
• saucers;
• wooden spoon on a long handle.

Important! Crockery is a very important element:

• In an enamel pan, milk very often burns, so it is better to use steel or aluminum.
• Refractory glass or ceramic containers are also suitable.
• It is better if the pan is with a thick bottom.

How long does it boil?

Boil milk for a very short time, but all this time you should not leave the stove:

1. Rinse the pan.
2. Put the inverted saucer at the bottom.
3. Pour in milk.
4. Put the pot on the fire.
5. Wait for the boil.
6. Boil for 2-3 minutes, removing the foam and stirring.

When boiling, you can add sugar at the rate of 1 teaspoon per 1 liter. This will increase the shelf life of the product.

Important! Foam is removed only during boiling - when the milk has cooled down, there is no need to remove the film, because there are many useful substances left in it.

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What should not be done?

There are several common mistakes made by young housewives. Some things you can’t do:

1. Heat milk several times.
2. Leave in an open pan after it has boiled.
3. Warm in a microwave oven.

Important! Storage utensils should be very clean.

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We determine the quality

When buying village milk, ask the hostess for a certificate from a veterinarian. This question will not surprise her, because each owner of a cow should regularly show the animal to the doctor and take milk for analysis. Such a certificate is a kind of quality certificate.

Store milk, in theory, should meet the standards, but this does not always happen. You can check the quality yourself:

1. Pour some milk into a transparent glass or jar and add a few drops of food vinegar - if bubbles appear, there are harmful additives in the milk.
2. In a glass with a liquid product, add a couple of drops of iodine - if it turns blue, it means there is starch in it.
3. Dip the litmus test in a glass - if it turns blue, there is soda in the liquid, and if it turns red - acidic impurities.

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Now you have figured out for yourself whether pasteurized milk should be boiled, and found out about other ways of processing such a product to extend its shelf life. Try to give priority to proven products from reputable manufacturers in order to only benefit your health.