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People have known about the benefits of milk since ancient times, when in many cultures it was considered a symbol of kindness and care. They were treated with it, they brought it as a gift to the gods, used in sacred rituals. Sometimes milk was called the nectar of the gods, sometimes – the elixir of life. How is the milk we buy in stores made? Does it retain its properties and nutritional value? Especially for our readers, together with the brand of dairy products “House in the Village”, we share the secrets of production.
Most of us, buying milk in a store, probably do not even think about how much work has been invested in it: cows must be kept in good conditions, be properly fed and milked, and milk must be delivered to the factory on time and in accordance with all the rules. Milk production, if you look closely, is a very interesting process that starts with raising healthy cows and ends with the delivery of dairy products to store shelves. This is a huge job!
On farms supplying milk for products , cows of special dairy breeds live and “work”. We can say that they are professionals in their field. Each “working” day passes precisely according to the schedule, because adherence to the regime is the key to health and productivity.
A busy schedule necessarily includes rest, feeding, veterinary examination and hygiene procedures. At each stage, the safety of animals and compliance with standards are monitored by specialized specialists – veterinarians, technologists and other experts.
Milking of cows takes place several times a day. One of the most important rules is that it starts at exactly the same time, otherwise the cow may refuse to give milk. Moreover, even the taste and nutritional value of milk largely depends on the preparation for milking. There is everything here to make the cows feel comfortable. Milking “carousels” and “herringbones” are designed in such a way as to make the milking process as safe for animals as possible and as close to natural as possible. In addition, working with automated milking machines greatly facilitates the work of farmers. A modern farm is home to several thousand cows, each of which produces an average of 10 thousand liters of milk per year.
For the manufacture of products fresh milk is used from more than 1 proven Russian farms, which are located in almost every corner of our country. Due to the maximum localization of the production of dairy products “House in the Village”, customers can purchase a fresh, natural product. Before entering production, dairy raw materials undergo mandatory sorting and strict control. For the products “House in the Village” only milk is used, which has been carefully selected for various indicators: its chemical and biological composition, the presence of mechanical and bacterial contamination are checked. Modern technologies make it possible to detect in milk the content of not only antibiotics, but also copper, lead, mercury or gold. Milk with a high content of any of these substances simply will not get into the packaging of the “House in the Village” product.
To purify milk from mechanical impurities, special filters are used that remove the smallest particles of contamination, including those of bacterial origin. After cleaning, the milk is immediately cooled and sent for separation, that is, its separation into cream and skim milk using a cream separator, and normalization, with the help of which milk of different fat content is obtained. Then the product goes to homogenization, where its composition is brought to complete homogeneity.
Pasteurized and UHT milk undergoes special heat treatment, so it can be stored for several weeks, but at the same time retains most of its useful properties.
Pasteurization
Pasteurization is a heat treatment in which milk is heated to 72-95 ° C for 15 seconds to several minutes. The product retains useful properties and destroys bacteria dangerous to human health, however, the spores of these bacteria can retain their viability, and this, in turn, can lead to their multiplication after opening the package or increasing the storage temperature and, as a result, sour milk. That is why pasteurized milk can be stored for a relatively short time (21 days) and only in the refrigerator.
Ultra pasteurization
Ultra-pasteurization is a method of processing milk, in which it is heated to a temperature of 135-140 ° C in 4 seconds, kept in this state for a few more seconds, and then quickly cooled to room temperature. The whole process takes place in a closed system that protects the product from any external influences. Ultra-pasteurization allows you to preserve the taste, composition and nutritional properties of milk for several months. This milk can be stored without refrigeration for 6 months at room temperature. True, if the package is opened, then the product must be put into the refrigerator and consumed within three days.
The combination of high-tech heat treatment and the use of aseptic carton packaging allows you to extend the shelf life of milk without the use of any substances harmful to health. Modern cardboard aseptic packaging is a six-layer combined material, which consists of about 75% cardboard (provides the packaging with rigidity), 20% – of polyethylene layers (protects against moisture and ensures tightness) and 5% – of aluminum foil (protects against exposure to light and oxygen). Thus, multilayer aseptic material provides long-term safe storage of the product, creating an effective barrier against unwanted external influences. are packaged in packages according to their product category and sent to boxes. Then they will have a trip to the shops, from where they will go to your home to decorate your table both on a holiday and on a weekday!