Benefits:

• It is a valuable food, almost complete, its only shortcoming is in the vitamin C and iron.

• Has protein (3.5%) in the form of casein, well balanced in essential amino acids

• It also contains carbohydrates (sugars), 5%, in the form of lactose and fat.

• It is rich in calcium and phosphorus, which is very beneficial to our bones.

• Contains potassium, sodium, chlorine, sulfur, B vitamins, vitamin A and, in summer, some vitamin D.

• Vitamin C is present in minimal amount.

Attention:

• A problem of milk hygiene is, one of the most perishable products, and it soon becomes infected by innumerable germs that proliferate rapidly.

• These organisms are of two kinds, lactobacilli, harmless, they act only on the lactose into lactic acid and rennet casein and milk is sour.

• The other rods are more dangerous, can cause disturbances and diseases, among which the most serious are: tuberculosis, undulant fever and typhus.

• Milk may be subjected to boiling for efficacy and should last no less than 10 minutes after boiling should make a rapid cooling in the same container filled with care. Operation in which the boiling destroys nearly all of the vitamins of group B.

To eliminate this drawback, the specialized industry provides our pasteurized and sterilized milk, the nutritional value of these milks is equal to raw milk except for vitamin C, which is completely destroyed.

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Well, that’s what we want to know and investigate the matter in order to share these things are so common place, but we do not know. The original milk obtained at the bottom of the cow “or the appropriate animal, has a high content of milk components, such as water, fat, protein and a number of bacteria and chemicals that may damage the body, which is why, for distribution in the population undergoes pasteurization.

Pasteurization is nothing less than the process of eliminating germs and bacteria in a food product, in this case milk, through heating to high temperatures in liquid product. With this system uses only the “good” milk, eliminating what does not.

The process takes place at a temperature of 60-75 ? C for about 30 minutes. There is also the “ultra pasteurization” that is the same process, but at a higher temperature of about 135-150 ? C and at a time of 2 to 8 seconds. The difference between these systems is that only pasteurized milk destroys the bacteria, so it is necessary to keep it refrigerated and has a duration of up to 5 days after opening the package.

Instead ultrapasteurized milk is sterilized in its entirety, so it lasts much longer. In any case with both types of milk has the same beneficial characteristics. In professional terms, it is called “raw milk” to one that has come straight from the cow, sheep or goat that has not been heated to a temperature above 40 ? C or subjected to treatment having equivalent effect.

Now the name comes from Louis Pasteur, French chemist who lived in the 19th century. Pasteur discovered that microorganisms were affecting the composition of wine, so he had the bright idea to submit it to a temperature of about 44 ? C for a short time, avoiding the degradation of this product.

There began the pasteurization and went down in history for that. This process also occurs with other foodstuffs such as ice cream.

So when you drink milk, make sure it is pasteurized, to avoid potential health problems.