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What does it mean – standardized milk: benefits, how it differs
The stores sell normalized milk, but not everyone knows exactly what it is. Is there any benefit in this product and how is it different from fresh cow’s milk? This product has its pros and cons.
What does standardized milk mean?
This is milk, in which the percentage of fat content has been brought to a certain norm. The fat content of the milk is indicated on the package. It ranges from 2,5 to 6%.
The benefits of standardized milk in the absence of impurities in it and the presence of useful elements
The required percentage of fat content of the product is obtained:
- mixing milk with different fat content;
- sterilization. It is brought to a boil several times;
- pasteurization. It is kept at a temperature of 65-70 degrees for about 30 minutes;
- separation. This is a mechanical treatment of milk, as a result of which it is divided into skim milk and cream. At the same time, fresh milk is separated from mechanical and natural impurities. In a large centrifuge, under the action of centrifugal force, milk is purified from blood, mucus, and various microorganisms.
A product obtained from powdered milk can also be called normalized if the percentage of fat content in it corresponds to the declared standards.
What is the difference between such milk and fresh
Normalized milk is thermally processed, which means it has a longer shelf life. Thanks to this processing, all microorganisms that can harm human health die in milk.
Processed milk is odorless. Unlike the steam room, it does not smell like cow or dung.
Normalized milk with a short shelf life – the most useful product of those that have been processed
This product can be made by adding water to powdered milk, which means that it may not have anything to do with fresh milk. And the buyer will not know about it.
What are the benefits of standardized milk
If it is not made of powder, then this type of milk retains calcium, phosphorus, potassium, vitamins and other useful substances. And harmful microorganisms, including salmonellosis, die after special treatment.
Regulated milk is a processed product. It is necessary so that the drink does not go bad in a short time. And the buyer managed to buy and use it. At the same time, the milk is freed from foreign odors and impurities.
Consumers want to buy milk that is rich in healthy elements, while keeping it free of impurities and harmful bacteria. And not every city dweller will be able to drink milk with the smell of a cow. It is for this that milk is normalized.