What does pasteurized milk and ultra-pasteurized milk mean? Ultra-pasteurized milk - benefits, harm, expertise
Every time we choose dairy products in a store, we hope to purchase healthy and safe products.
To choose the best product, you need to know how the methods of heat treatment of milk differ. Heat treatment is necessary to destroy colonies of bacteria and other microorganisms, that’s why we boil the milk.
However, few people know that boiling destroys not only harmful bacteria, but also substances needed by the body. That’s why today the food industry uses other methods of milk disinfection.
What are the differences between the methods of heat treatment of milk?
Today, the most modern and gentle method is ultra-pasteurization, otherwise called superpasteurization, or ultra-high temperature treatment. So how does UHT milk differ from milk processed by other methods?
Today, ultra-pasteurization is recognized as one of the most impressive achievements of the food industry made in the twentieth century. In the European Union, seven out of ten consumers prefer products processed in this way. Therefore, in Belgium, France and Spain, more than 95% of all milk produced is disinfected using this method.
However, in the territory of the former USSR, UHT milk not so popular this happened because there was a widespread myth about the harmfulness of milk that is stored for a long time. And the myth has taken root because people simply do not know about the benefits of such heat treatment, and prefer to buy pasteurized milk the old fashioned way.
Pasteurization
In the middle of the nineteenth century microbiologist Louis Pasteur invented pasteurization, and since then the principle of its implementation has not changed. Of course, pasteurization was a real breakthrough in science at one time. The method itself is as follows: the milk is heated up to a temperature of 75-85 degrees and stand from a minute to several. Under these conditions, many bacteria die, including E. coli.
However, there are spores of some bacteria that have a denser shell and can withstand such temperatures; pasteurization does not pose a threat to them. Such milk can be stored for several days; during this period, spores of heat-resistant bacteria go through development stages and the milk can harm the body.
In addition, pasteurized milk must be kept in the refrigerator and should be boiled before use. But, as we remember, boiling kills beneficial substances, both milk proteins and vitamins. Among them are casein, which a person receives only from milk, and albumin, which is required for the full functioning of the circulatory system. Because boiled milk loses core value.
Ultra pasteurization
All of the above problems can be overcome by ultra-pasteurization. This type of heat treatment removes bacteria and spores from milk, keeping vitamins and microelements intact.
The method is that for just four seconds the milk exposed to ultra-high temperatures(from 135 to 140 degrees), after which cools instantly up to five degrees. This procedure is destructive for bacteria and their spores, but at the same time all useful substances are preserved, since in such a short period of time their structure simply does not have time to change.
International health organizations claim that milk that has undergone ultra-pasteurization does not carry the risk of infection by microorganisms, and at the same time all its nutritional properties are preserved as much as possible.
What do you need to know about the raw materials used and packaging for UHT milk?
Everyone should know that milk for ultra-pasteurization is carefully selected and can only be milk of the highest or extra grade. This is done because raw materials that are not of high quality, when exposed to high temperatures, will simply begin to coagulate in the sterilizer, which means that the raw materials will be lost and the equipment will be damaged.
Enterprises do not want to incur losses, so milk is purchased exclusively from suppliers who have certificates, and is also additionally tested in laboratories for compliance with quality standards.
Immediately after ultra-pasteurization, milk is poured into bags with increased protection - Tetrapacks. Such six-layer cardboard bags are able to ensure tightness and protect the product from exposure to light and oxygen. One of the layers of the package made of foil which prevents milk from heating under the influence of external temperatures.
Such packages aseptic, that is, they are subjected to a disinfection procedure in advance.
In this package, milk can be kept for several months at at 20-25 degrees. That is, you can safely take it with you to school, work, or on a trip. But you need to know that if a package of ultra-pasteurized milk has already been opened, then pathogenic microorganisms could have entered it, which means it needs to be stored in the refrigerator.
Ultra-pasteurized milk has many advantages; all you have to do is make a choice in its favor.
Many who have already tried a lot of different diets refuse to believe in an easy “bright” future. However, more recently, scientists have found that the most common ultra-pasteurized milk allows you to quickly and painlessly get rid of extra pounds. What is the essence of such a diet?
Formula for success
The thing is that with age, bones become more fragile, and muscles completely lose their elasticity. On the other hand, fat cells feel great. Experts have found that with age, a woman easily loses muscle and bone mass, but not fat deposits. What to do? The conclusion suggests itself. First of all, you should take up fitness - this way you will be able to build up muscles and get rid of excess fat. To speed up this process a little, you should eat right. As you know, protein promotes a faster increase in muscle mass, and calcium, in turn, provokes the gradual accumulation of bone tissue. It is these basic elements that are an integral part of such a product as ultra-pasteurized milk.
Which product should you choose?
There is currently a large selection of milk on store shelves. Experts recommend using the product for this type of diet almost immediately after milking. However, in large cities it is almost impossible to find this product. As for market products, we cannot be 100% sure of their quality, and boiling kills a lot of useful microelements. There is only one way out - to purchase ultra-pasteurized milk. It contains a large number of useful substances, including calcium, protein and vitamins.
Helpful information
UHT milk is a product that is heated for three seconds (up to 135 degrees) and then rapidly cooled. The goods must be packaged under sterile conditions in multi-layer cardboard bags. It is important to note that in this case, all harmful bacteria and spores are destroyed, and beneficial substances, on the contrary, are preserved in their original form. In a word, this product contains only beneficial properties.
Ultra-pasteurized milk. Harm
In addition to all the positive qualities described above, of course, this drink also has some contraindications. So, in case of individual intolerance to one of the components of the product, it is better not to buy ultra-pasteurized milk. Otherwise, an allergic reaction may develop, problems with stool, etc. On the other hand, opinions have been expressed more than once about the dangers of the drink due to its high fat and cholesterol content. However, in this case, doctors recommend drinking milk in reasonable quantities, and then health problems will bypass you. Surely everyone knows that this product was previously used even for medicinal purposes. Based on everything stated in this article, we can say with confidence that UHT milk has more benefits than harm.
Usually, milk is subjected to ultrapasteurization and undergoes gentle heat treatment in a special way. During this process, milk is heated and cooled in just a few seconds, after which it is placed in unique cardboard packaging, while maintaining absolute sterility. As a result of ultra-pasteurization, the product completely retains all its beneficial substances, including those vital to the human body.
Milk that has undergone ultra-pasteurization does not need to be boiled, as it is safe for health and completely ready for consumption.
After ultra-pasteurization, milk bottled in factory-sealed packaging can be stored for several months at room temperature. UHT milk is made only from fresh and natural dairy products, since they can withstand such heat treatment without curdling. Other types of milk cannot be ultra-pasteurized.
Features of UHT products
Milk after ultra-pasteurization can be used as an independent product or as a basis for making yogurt or homemade cottage cheese. However, such milk is devoid of its lactic acid bacteria and microflora, so it is necessary to add a special bacterial starter to it. It contains Bacillus bulgaricus and Streptococcus thermophilus, which make it possible from UHT milk or other dairy product.
Natural organic milk is obtained only from cows fed natural feed without hormones and antibiotics.
UHT products are ideal for little ones who are too early to drink full-fat cow's milk. Babies who regularly drink milk that has undergone such processing gain weight much faster and are noticeably ahead in development of their peers who drink pasteurized milk. In addition, UHT dairy products contain enzymes that help absorb nutrients and milk proteins. Without these enzymes, proteins are not digested by the body, being perceived as foreign substances and causing gastrointestinal disorders and various immune system reactions.
I prefer milk in bags with a short shelf life. Because When buying shelf-stable milk in boxes, you are likely to get a dose of preservatives added for better preservation.
I constantly buy dairy products for my child, but the question often arises: which milk is better, pasteurized or ultra-pasteurized? What is normalized milk?
Let's figure it out together.
What is the difference between pasteurized milk and UHT milk?
Unlike pasteurized milk which
heated to 70°C for several tens of seconds. At the same time, pathogenic microflora in milk dies, and all beneficial components of milk: lactic acid bacteria, vitamins, antibiotic substances – remain. During pasteurization in the product vegetative forms die microorganisms, however disputes remain in a viable state and when favorable conditions arise, they begin to develop intensively. Therefore, pasteurized products are stored at low temperatures for only a short time.
UHT
heated to a temperature of 135-150 °C and immediately cooled to 4-5 °C. This destroys most pathogens. During this procedure, all bacteria die, but most of the vitamins remain. Ultra-pasteurized milk does not spoil for 1-2 months (up to 6 months in aseptic conditions), and an open package can be stored in the refrigerator for 2-3 days without compromising the quality of the product. This milk will no longer turn sour into yogurt.
You can also make homemade kefir or yogurt from this milk. Only in this case you need to use a special starter.
In Russia, shelf-stable milk is viewed with distrust. Plus, the fact that the product can be stored for a long time without refrigeration is alarming. Therefore, in order not to scare away the consumer, manufacturers place the product in the refrigerated section of the store. Although this is an unnecessary measure that does not affect the shelf life.
By the way, the shelf life of that milk is 1 month.
Although pasteurized milk is considered healthier, but UHT milk is safer for a child. No one has ever seen the cows that give us milk or the containers in which it was transported. Nobody knows about cow diseases, mastitis, or the hygiene of such procedures as milking.
COMPOSITION and TASTE
UHT milk from the Krasnodar plant is made from normalized milk.
The normalization process is the bringing of various dairy raw materials to certain fat content standards. To do this, the milk is first separated, that is, low-fat milk is separated from the milk fat, and these two substances are mixed again, but in very specific proportions.
The fat content of 3.2 percent is accepted as the norm; such milk is also called normal, or milk with normal fat content.
All products in. incl. and milk from the Krasnodar Children's and Medical Nutrition Plant are made in accordance with GOST and have an ISO safety certificate.
Milk has a sweetish taste
PACKAGE
The milk is packed in soft packaging.
We can recognize the products of this plant by this packaging
and according to this icon on the top of the package
On the packaging there is information that the milk...
At the back there is also information about the benefits of milk, the ultra-pasteurization process, the composition, as well as the address of the manufacturer.
Milk is in demand all over the world. However, like most perishable foods, it is almost never sold fresh. Before entering the store, milk undergoes mandatory pre-treatment at the factory. But if everyone has long been accustomed to the pasteurized version, then the inscription on the package “ultra-pasteurized” makes some consumers think. Since this point can affect the usefulness of the product, it is worth understanding the terminology more thoroughly.
What it is?
UHT milk, also known to many as sterilized milk, is drinking milk that has been treated with high temperature to eliminate any living microorganisms. This product is suitable not only for consumption in its pure form. With its addition you can also prepare any dishes and baked goods. It is even allowed to give it to babies.
Ultra-pasteurization means that whole fresh milk is heated as quickly as possible using a special apparatus to a temperature of about 140 degrees, which it must withstand for about 15-20 seconds. After this, the product is cooled at the same maximum speed to the temperature at which it could be stored in the refrigerator. Such operations mean that all living components of milk, of which there were quite a lot in the original, die. All that remains is the taste and beneficial microelements, which, naturally, do not disappear anywhere.
At the same time, some microorganisms that died as a result of heating could benefit humans, but their death is justified in its own way, because when sealed, such milk can be stored for up to six months.
In a large country with many remote regions, ultra-pasteurization is the only way to deliver milk to sparsely populated areas.
Benefits and harms
Perhaps any other type of milk or fermented milk product is slightly healthier than the ultra-pasteurized version. Still, the absence of lactic acid bacteria, which play an important role in establishing digestion, and some other components affects it. Nevertheless, you should not underestimate the usefulness of such milk either, because most of the beneficial microelements are not broken down when heated to 140 degrees.
In addition, thanks to such processing, it becomes possible to convey them to the consumer, preserving them for a longer period.
As a rule, the ultra-pasteurized variety has a slightly lower fat content percentage than fresh milk, which is why this option is preferable for babies. Finally, significant heating is a worthy substitute for adding preservatives. Therefore, when choosing UHT milk, you at least clearly understand why it does not spoil, and you can be sure that it does not contain unnecessary additives.
As for harm, drinking ultra-pasteurized milk can practically not cause it. This product is not perishable, so even the likelihood of poisoning from a spoiled drink is minimized. Therefore, we can say that the only danger remains individual lactose intolerance, caused by the lack of enzymes in the adult body to digest this substance. There are entire nations (for example, the Chinese or many peoples of the North) who have such a widespread problem, but among our fellow citizens the percentage of people with lactose intolerance is relatively small.
How is it different from pasteurized?
For many consumers, “ultra-pasteurized” is just a fancy name for pasteurized milk that should attract the buyer. In fact, the difference is obvious. First of all, it lies in the production process. Every housewife probably knows that before use, village milk must be heated (bring to a state close to boiling, but still not boiling). This solution allows you to destroy most harmful microorganisms, while maintaining all or almost all of the benefits of the drink. Actually, this is pasteurization, only at home.
At the plant, pasteurized milk is produced at temperatures from 60 to 98 degrees. The higher the temperature, the shorter the duration of heating (on average - from 14 minutes to an hour). As mentioned above, the ultra-pasteurization process is very similar in principle, and even the opposite pattern remains, but the numbers differ greatly in the direction of increasing the temperature and reducing the processing time.
As a result, the difference affects the composition, benefits, and shelf life of the product. Pasteurized milk is healthier, but like all other minimally processed natural products, it has a shelf life of a few days at best. Ultra-pasteurization allows you to extend the life of a package of milk up to six months, delivering it even to the most remote regions. However, the resulting benefit is somewhat lower, because beneficial microorganisms also die during processing.
As already mentioned, pasteurized milk contains vitamins and minerals, as well as beneficial lactic acid bacteria, while the UHT version does not contain the latter component.
Features of storage and use
GOST does not put forward clearly described requirements for ultra-pasteurized milk, so it may be slightly different for each manufacturer. It is known that such a product can be stored for several months, but even the first place in the ranking of shelf life among dairy products does not mean that the product is preserved in the full sense. Like a regular carton of pasteurized milk, UHT milk is stored strictly in the refrigerator. However, even such storage conditions imply a significant acceleration of the ripening process if the package is opened, although due to the higher processing temperature, milk from an open package can be drunk for about four days. Of course, these figures are approximate, so you should focus primarily on the expiration date indicated on the packaging of a particular product.
It is also worth noting that boiling UHT milk before use is pointless. It has already been industrially heated to a temperature above the boiling point, and repeated processing can simply “finish off” the remaining beneficial substances.
You will learn more about UHT milk in the following video.
