Everything is in milk. But little by little. And when boiling, pasteurizing, and even more so sterilizing, useful substances become even less.
Milk is richest in vitamins A and B2: in a glass of pasteurized milk 3,2% fat – 40 mcg of vitamin A (this is a lot, although it is 50 times more in 3 g of cheese) and 17% of the daily value of vitamin B2 … And also calcium and phosphorus: in one glass – 24% daily value of Ca and 18% P.
In sterilized milk (also 3,2% fat), there is slightly less vitamin A (30 mcg) and vitamin B2 (14% of the daily requirement).
In terms of calories, both milk are equal to orange juice.
What do we buy in the store?
What we buy in stores is normalized, natural or reconstituted milk, pasteurized or sterilized.
Let’s understand the terms.
Normalized. That is, brought to the desired composition. For example, so that you can buy milk with a fat content of 3,2% or 1,5%, cream is added to it or, conversely, diluted with skim milk … The amount of protein is also regulated.
Natural. Everything is clear here, but it is extremely rare.
Refurbished. Obtained from dry milk. In terms of proteins, fats, carbohydrates, it does not differ from natural. But there are fewer vitamins and polyunsaturated fatty acids (very useful) in it. On the packages they write that the milk is reconstituted, or indicate the composition of milk powder. Most often we drink it in winter.
Pasteurized. Exposed to temperature (from 63 to 95 degrees) from 10 seconds to 30 minutes to neutralize bacteria (shelf life 36 hours, or even 7 days).
Sterilized. Bacteria are killed at a temperature of 100 – 120 degrees for 20-30 minutes (this extends the milk shelf life up to 3 months) or even higher – 135 degrees for 10 seconds (shelf life up to 6 months).