There is only one product in the people which no varieties of mammal can survive without. Milk. Whether it’s a baby human being, deer, kitten or elephant, the an initial thing they will eat in their resides is their mother’s milk.
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The benefit that this product was confirmed in Ancient Greece. For example, Hippocrates prescribed it because that patients as a cough medicine, if the famous Russian scientist Ivan Pavlov dubbed milk a food created by nature.
Milk is excellent because that quenching the thirst, and provides the body through practically every the necessary elements required because that proper growth and also development. Besides its benefits, the product has actually a unique taste the is pleasing come both children and adults.
Despite all of its numerous beneficial properties, milk has one serious shortcoming – the goes bad very quickly. Why does it turn sour? Is this a negative thing or a good thing? How have the right to we store it fresh? we will try to answer these questions in this article.
To begin with, let’s see what milk is and what it consists of. Milk is a nourishing, multi-component liquid i m sorry is produced by the mammary glands for feeding babies. That composition includes:
macroelements (calcium, magnesium, fluorine, sodium, phosphorous, iodine, chlorine, sulfur etc.);
microelements (iron, copper, zinc, iodine, fluorine, silicon, chromium etc.);
fats;
vitamins (А, D, E,K, B);
enzymes (lactose);
bacteria.
The quantity that the various elements depends on the origin of the milk.
Why does milk go sour?
As we deserve to see indigenous the composition, the lactic medium contains various types of bacteria. In normal kind they are not dangerous because that the organism, yet over time (especially under the influence the accelerating factors) they start to multiply, transforming lactose into lactic acid. As a result, the acidity that the milk increases, i beg your pardon in its rotate causes the protein come fold and liquid come separate into whey and a viscous mass.
The rate of souring is affected by:
temperature – the higher it is, the higher the souring effect;
specific bacteria – specially created substances designed for a quicker and an ext effective adjust of milk right into beneficial fermented milk products. Castle include: kefir fungi (kefir), lactic yeast (yoghurts), propionic bacteria (cottage cheese) and lactobacillus (boiled fermented milk).
By the way, you have the right to do a very easy experiment on uncover the protein in your favourite milk.
How are fermented milk products beneficial (harmful)?
The benefit that fermented milk:
Easily digestible – totality milk is digested by just 32%, if kefir or boiled fermented milk is digested by 91%.
The lactose help to improve the functioning that the digestive system.
Lactic and also bifidus bacteria aid the human body to protect the intestine from harmful microorganisms.
The acidic medium help to absorb calcium better.
You deserve to make kefir yourself. Just add a spoonful of sour cream to milk, or wait because that it to walk sour of its very own accord. Great milk will begin to ferment after being kept in a warmth place for simply 8-12 hours.Dairy ranches rigorously destroy every bacteria capable that multiplying before packaging milk in cartons. They execute this to extend the shelf life that the product. This milk have the right to be kept for a long time, but if the ferments it will certainly acquire a bitter acidic taste, and also may reason various diseases.
How deserve to we keep milk fresh? A few little tricks.
Only to water milk right into a dry, clean container (preferably glass or ceramic).
ONLY to wash milk containers through cold water (hot water accelerates the fermentation process).
Keep milk away from other smells and air.
4.Keep away from irradiate (this causes vitamins come break down).
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Observe this simple rules, and milk will keep your family happy for a lengthy time to come. Yes sir a great reason the people say “Drink milk and you’ll be healthy”.