Advice 1: How to distinguish poroshkovoi milk

To distinguish whole milk, is made from natural product from the powder only in a specialized laboratory. By the way, even Rospotrebnadzor does not have such equipment. However, the townsfolk do not worry because there are simple tips to help to calculate the recovered product.
How to distinguish poroshkovoi milk
Read the information on the packaging of milk. A respectable manufacturer will notify the consumer that the milk made from powder. If the product is called "Milk drink" or "reconstituted milk", it means that there is no solid raw materials. Behind clever wording "Normalized milk" can also hide the product partially composed of powder. In this case, the dry raw material is used for the artificial reduction of fat.
Please note the cost of the product. But it is not necessary to give preference to the most expensive milk because the dry raw materials of foreign production costs manufacturers more expensive raw milk "from the cow". You should give preference to products of an average price category and a shelf life of no more than 3 days.
Another important difference of the natural product recovered from that pack of solid milkm producers have the right to write "is Recommended for children up to 6 years and infants". If a phrase, the product certainly is made from powder.
Review the information about the manufacturer of the dairy product. As a rule, manufacturers of dairy products of Siberia and the Far East are forced to use powder as animal husbandry in these areas of development is extremely small. And if milk is produced in Khabarovsk, Irkutsk or Yuzhno-Sakhalinsk, there is a high possibility of a defect in its composition.
Open the package and pour it in a glass. Put it on a white sheet of paper to determine the shade of the product. So, whole milk may have a white, dull white and bluish color. The shade of red and orange suggests the presence in the composition of the powder. If milk gives sweetness on the palate, it is a sure sign of the use of powder in its composition.
Leave a glass in the room temperature for a day. During this time whole milk should turn sour, while pasteurized to ferment two days later. Powder milkm in the first and second day nothing happens, except for evaporation. Walls of glass needs to remain a distinctive community.
Remove a small amount of residue from the walls of the Cup if they stayed. RUB them between your fingers. If the raw materials began to stray into lumps, reminiscent of wet flour, the product is made from powdered milk.

Advice 2 : How to check the quality of milk

About the benefits of milk , we hear from early childhood. It cook porridge for kids, dairy products, or cooked cocoa. And throughout life, most people consume milk and its products daily. It is therefore very important to have a good quality and safe.
How to check the quality of milk
Because milk is a perishable product, when making a purchase, you first need to pay attention to its shelf life and storage conditions. You can buy only where there is special equipment for cooling, i.e. in shops, pharmacies, supermarkets, etc. But in any case not on the market, where there are no refrigerators. The maximum duration of transport without temperature control for 2 hours (this applies to fresh milk). Also pay attention to the integrity of the packaging. It should not be broken.
Of course, to really determine the quality of milk is possible only in laboratory conditions. For this purpose we developed several Standards under which test his physical (density), chemical (fat content, proteins, etc.) and biochemical (acidity, reductasa test) performance.
At home you can check in several ways:1. Note the color and consistency. If the milk quality, its color should be pure white with no patches of another color, and the consistency is thick and smooth. Liquid with a bluish tint product means that it was diluted with water. Density can be checked by dropping a drop on the nail. If you spread once - the milk was diluted. 2. Taste. It should be slightly sweet. Too sweet means that the milk is beginning to sour and added sugar to cover the sour taste. In addition, to increase shelf life manufacturers can add soda that is harmful for the stomach. It's also possible to experience.3. Look for foam from milk. This is especially true for milkpurchased home compound. If you poured it in the glass, and the surface formed a light foam, then the milk quality. Otherwise, it can be concluded that it diluted or passed through a centrifuge and removed the cream. Beneficial properties thus greatly reduced.4. If you are really interested in qualitym milk, buy a litmus test. It can help to determine the presence of chemical impurities. Turns blue litmus paper red, and red – slightly blue, if the product is not diluted. If the milk is too alkaline, for example, from impurities soda, the red paper will turn blue.5. Choose healthy milk. Of course, dairy products with a short shelf life. And the shorter it is, the better. If you purchase a product raw, you can see what quantity of cream is formed on its surface. By purchasing from different vendors and comparing the products, you will understand where the fat content higher (and therefore milk is healthier).When purchasing milk , always remember these tips and try to avoid poor quality products!

Advice 3 : Pasteurized milk: what's the difference?

Milk is one of the most popular products on the Russian table. It supplies the body with essential proteins, calcium, vitamins and minerals that are quickly digested and well tolerated by the gastrointestinal tract. Many people drink pasteurized milk – what it differs from regular milk and what are its benefits?
Pasteurized milk: what's the difference?


Because fresh milk contains not only useful, but also harmful bacteria, milk is pasteurized, which neutralizes them and extends the shelf life of the product. Pasteurized milk with the help of special technologies of heat treatment, which was invented in the second half of the 19th century and since then much improved. Milk is pasteurized by heating to 65 degrees for half an hour, and then cooled naturally in a sterilized package.

In addition to pasteurization also often used in ultra pasteurization of milk, which allows you to store milk for up to two months.

When pasterizovannyh milk it killed all bacteria, while the lactic acid is stored. Such milk can be stored for sixty hours and be used for fermentation and production of home-yogurt, yogurt and cottage cheese. Pasteurized milk is produced exclusively from fresh dairy products which can withstand aggressive thermal treatment and is not minimized in the process. Other, previously processed milk for this purpose is not suitable.

Differences of pasteurized milk

Pasteurized milk is ideal for those who cannot drink fresh fresh. It contains more vitamins, bacteria, and nutrients than other types of milk. In addition, pasteurized milk don't add preservatives that prolong the shelf life. If left in the heat for several days without boiling, it will turn into yogurt. This is due to the presence of live spores of lactic acid bacteria, which are absent in sterilized milk.

To make delicious homemade yogurt from pasteurized milk, it is necessary to heat, add a couple tablespoons of live cream and wrap for 8 hours.

When you purchase pasteurized milk, unlike raw, it does not need to boil, because the factory already pasteurization killed all the bacteria. However, if desired, the milk can be heated before use, as cold it is worse to digest. Also pasteurized milk is suitable for young children better than ultrapasteurized or sterilized dairy products – it retains all the natural beneficial microflora that help the body grow and develop.

Advice 4 : How to distinguish milk from the dairy product

Dairy product made not from whole natural milk, and with the use of raw milk, the so-called milk powder. Many manufacturers under the guise of natural product sell the milk drinks, which is contrary to the law.
Most consumers of dairy products has long ceased to believe that she's a natural, constantly complain about its quality, but stubbornly continue to buy poor quality milk, the sour cream is more like cream and yogurt, which breaks into grains. In fact, to distinguish organic milk from its substitute is very easy.

According to the requirement of these regulations, a milk product (drink) is one that is made on the basis of dry milk powder or cream. The manufacturer is not entitled to indicate on the packaging that it's organic, thereby increasing its value. However, many go for such violations, trying to keep the number of products with a lack of raw materials or increase its production.

How to distinguish organic milk from powder

Before buying a package or bottle of milk you need to carefully study all the information on the label. First of all, you need to pay attention to the expiration date of the beverage, because if it is more than 7 days, this indicates his unnatural origin and the presence of preservatives and stabilizers. Natural milk cannot be stored more than 5 days, even if it is well boiled or sterilized and it is known to any person, and since childhood.

After the purchase of the contents to be poured into the container of a transparent material and a few hours to check up, whether have settled on the surface of the cream. If not, then under the guise of purchased natural milk made from powder and from the goods of this manufacturer should be abandoned.

To check the quality of the milk you can with vinegar. The fact that in the manufacture of beverage powder used baking soda, which will Fizz when in contact with vinegar, and in any concentration.

And another indicator of quality and origin. Natural milk can not be cheap, the low cost is indicative of the fact that its manufacturers have used cheap non-natural substances.

What are the risks of artificial milk

Unlike natural milk powder product contains a lot of additional substances, stabilizing its taste, fat content, texture and even color. Not all of them are equally useful for the human body, and many of them are simply dangerous and can cause severe allergic reactions, but also food poisoning, often leading to death.

Sometimes the manufacturer does not indicate on the label the quantity of certain substances, lowers their performance, which is also very dangerous. It is therefore recommended to give preference to natural milk and carefully relate to the selection of such products.
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