Milk is a unique product, which contains a large amount of nutrients. Some of them do not occur in other foods, and the most effective industrial method to convey them to the consumer – ultra pasteurization. Just need to get rid of some common prejudices and to drink UHT milk in peace.
16 November as part of the Milk Media Workshop is a registered dietitian and gastroenterologist Galina Nezgovorova gave a lecture, in which he debunked popular misconceptions about ultrapasteurization milk.
There is a perception that milk “from the cow” is the best. This is acceptable if the animal is healthy and there is confidence that his owner is in compliance with all required sanitary and hygienic measures the content of the cows and produce the milk. However, we must not forget that other foods (including environment) ten years ago was very different in the qualitative composition of the current, i.e. it was “healthier.” By purchasing milk from an untested seller, you risk getting a diluted version or, milk with the addition of soda.
The presence of substances which should not be in milk, can only be tested with the proper equipment in the lab, what is done at the points of reception of milk before transporting it to milk processing plants by conducting multiple repeated (control) checks directly in production.
For treating milk, in particular for the destruction of microorganisms using heat treatment. This allows you to safe in hygienic respect to the product and increase its shelf life with minimum change in flavor, color, nutritional and biological value.
The most effective modern processing technique the milk is ultra pasteurization, where the milk is subjected to heat treatment at a temperature of 137 C for 4 seconds, cooled and Packed in aseptic conditions, which meets the requirements of industrial sterility and complete food safety.
The technological process involves the use of only milk as raw material, and are of exceptional quality (the first and highest grade) that meets the requirements of DSTU 3662, technical conditions for production of dairy products and the requirements of the international quality standards.
Any “powder” at high temperature will cling to the pipes, which will reduce the temperature in the pasteurization critical control point and stop the whole process, which is categorically unacceptable in the workplace. In addition, the product with the presence of impurities can have variations in the quality (bitter taste, thick consistency, etc.) can be dangerous and lead to changes in the milk’s shelf life that discreditied enterprise it produces.
Every dairy conducts analysis of finished product in terms of quality and safety with special design of the research protocols that are stored and checked by the relevant state supervision service.
Production of UHT milk is strictly regulated by the requirements of DSTU 3662, technical conditions of production of dairy products (No1140 Order of Moz of Ukraine dated 29.12.2012 “On approval of State sanitary standards and rules” Medical requirements to the quality and safety of food products and food raw materials”) and the requirements of the quality standards of milk raw materials.
Therefore, the presence of harmful chemicals (including antibiotics) is strictly controlled in the farms at milk collection points immediately before loading milk tankers and is checked again on the enterprise. The presence in milk of residues of antibiotics in storage leads to a change in product quality, namely: milk may acquire a bitter taste and smell with impurities to alter the natural color, etc.
To increase the shelf life of the milk product, adding antibiotics, while maintaining high quality and safety – it is impossible!
The shelf life of UHT milk depends on many factors, among which the most important is a special production and packaging. Milk production in these conditions is completely safe and meets the requirements of industrial sterility. Consequently, milk can be stored for a long time even at room temperature, as it does not contain microorganisms, able to proliferate and secrete toxic substances.
For reliable protection of milk of the external environment and damage use safe packaging laminate based on cardboard and polymers (shelf life of milk up to 3 months), or a lamination of the combined cardboard (the shelf-life of up to 8 months). This prevents possible temperature violations during transportation of products, storage at warehouses, stores and shelves in retail chains.
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