Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about how to store milk correctly and for how long. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.
Open natural milk
Maximum shelf life 3 days. But not every milk can be stored that long. If the temperature is above +6 degrees, it will turn sour in 1-2 days. It will also disappear faster if it was previously placed indoors on a table; delivery from the store took a long time. In the summer, even in packaging, it is difficult to bring fresh product home.
Opened milk at room conditions can turn sour in 2 hours, sometimes nothing happens for a whole day. Much depends on its type and composition.
The nuances of storing milk at home
What is the technology
Ultrapasteurization is the heat treatment of a product.
The goal is to preserve the beneficial qualities of milk for a long period. The method is a type of pasteurization. UHT milk is produced by quickly heating the liquid to 150 degrees and instantly cooling it to -4. Experts strive to destroy most of the pathogenic organisms, since the process is organized in a completely sealed system.
There are two known methods:
- when the product comes into contact with a hot container, the temperature of which is kept above 140 degrees;
- when mixed with sterile steam - from 140 degrees.
In addition to milk, the UHT process is also used for fruit juices. Liquids treated with steam or hot temperature can be consumed without fear for six months from the date of manufacture. Sellers of the product claim that storage is possible without a refrigerator, at normal room temperature.
The ultrapasteurization process abroad is called Ultra Long Time. It is also sometimes abbreviated HTST. Technologists are achieving even greater preservation of useful substances - for a period of up to 12 months. At domestic enterprises, such processing is also called “aseptic pasteurization.”
The process does not mean the liquids are sterile. The content remains unchanged. An element such as calcium is not lost during processing. Some vitamins and folic acid are partially destroyed, including water-soluble vitamin B9. It is extremely important for pregnant women and is found in other products. UHT milk is considered healthier for children in many respects than other types. Can be used safely by adults too.
The whole truth about UHT milk
11.09.2018
The whole truth about UHT milk Milk is a source of beneficial enzymes, fatty acids, calcium, vitamins (A, C, D and group B), hormones and immune bodies, and has antitoxic properties. Milk protein is easily digestible, which is why milk is a favorite product among athletes who build muscle mass, and in everyday life milk is ideal for maintaining overall tone. Milk has a beneficial effect on digestion and the nervous system. Scientists have proven that a glass of milk at night improves sleep. Country milk obtained in the traditional way is rightfully considered the healthiest. But there is no such opportunity for a metropolis resident. And besides, in the 21st century it would not hurt to know that when consuming fresh milk, the risk most often exceeds the benefit, because it contains not only the valuable vitamins and minerals listed above. If the cow is sick, or the barn does not maintain sanitary standards, then pathogenic microbes and bacteria can get into the milk. So, what should a modern resident of a big city do, who was first imposed a stereotype that he only needs to drink fresh milk, and now experts prohibit consuming it for safety reasons? Here, dairy producers came to the aid of confused people; it is thanks to their efforts that the shelves of stores and supermarkets are literally bursting with an abundance of different types of milk. Let's start with the fact that not all milk sold in stores is created equal. Surely, each of you has seen different markings on milk packages? Milk is “pasteurized,” “sterilized,” or “ultra-pasteurized.” What do these terms mean?
Pasteurization Pasteurization technology is a one-time heating of liquid products or substances to 60 °C for 60 minutes or at a temperature of 70-80 °C for 30 minutes. During pasteurization, the vegetative forms of microorganisms in the product die, but the spores remain in a viable state and, when favorable conditions arise, begin to develop intensively. Therefore, pasteurized products are stored at low temperatures for a very short time. Pros After pasteurization, milk retains most of the beneficial components Cons Pasteurization does not completely protect against germs and harmful bacteria After pasteurization, milk is not completely free of germs, so it quickly turns sour. Shelf life: Pasteurized milk does not last long - even sealed and refrigerated, it can only be stored for a few days, but at room temperature its life is reduced to a few hours. Sterilization Sterilization technology - milk is kept at a temperature above 100°C for 20-30 minutes. Pros Milk is completely sterile and has a long shelf life. Cons Sterilized milk loses almost all useful components during processing. Shelf life: about six months Ultra-pasteurization Ultra-pasteurization technology is the treatment of raw milk for 2-3 seconds with sterile steam at a temperature of 135-150°C. After which the milk is immediately cooled to 4-5 °C and poured into sterile sealed packaging. Objective: to produce high-quality drinking milk that does not need to be boiled. After all, boiled milk loses many of its healing properties, proteins decompose and heat-sensitive vitamin C is destroyed, and calcium and phosphorus turn into insoluble compounds that are not absorbed by the human body. Today, ultra-pasteurization is one of the most gentle ways to process milk. After the processing of raw milk, UHT milk retains a significant portion of all water-soluble vitamins B1, B6, B12, C, polyunsaturated fatty acids, lysine and cystine. Concentration of beta-carotene, as well as vitamins A, D, B2, B3, PP, H. The main advantage of UHT milk over pasteurized... Upon completion of the pasteurization process, some heat-resistant bacteria and their spores remain in the milk, and with UHT, due to the higher temperature processing, bacteria in milk are completely destroyed, while all beneficial substances in milk are preserved, since heat treatment lasts only 2-4 seconds! Pros Under ultra-pasteurization conditions, milk sugar (lactose) is not destroyed, and mineral salts (calcium, for example), vitamins and valuable enzymes retain their properties. In this way, microflora and bacterial spores are removed from the milk, which lead to sour milk. Ultra-pasteurization allows you to obtain milk that is completely free not only from microbes, but also from their spores and vegetative forms, so when consuming such milk you can be calm about your health. Cons Once you have opened a package of UHT milk, you should store it in the refrigerator for no more than 4-5 days, otherwise it will spoil like any other. Shelf life: After processing, UHT milk can be stored, sealed, for 6 weeks or longer at room temperature. Conclusion: the secret of milk with a long shelf life lies in the rapid heating of fresh milk to high temperatures and sterile bottling conditions in special cardboard packaging. Such careful processing allows natural milk to be stored unopened for several months, preserving all its benefits. Be healthy!
Prevalence in use
In the European Union, the technology is more widespread than in the CIS countries or Russia. According to analytical data from 2007 published on Wiki: in Belgium, UHT milk is preferred by 96.7% of consumers, in Spain - 95.7%, in France - 95.5%. In European countries, this type of processing is encouraged by governments. Storage outside refrigeration is believed to reduce energy consumption.
Interesting
Consumers in the UK, USA, and Russia purchase UHT liquids to a lesser extent. Buyers consider dairy products that are stored for a long time without refrigeration to be suspicious. This product received identical treatment in the Scandinavian countries: Norway, Denmark.
What UHT milk means in Russia and America is easy to see by the way it is placed in the refrigerated sections of the counters. This is not required from stores at all, since the shelf life of the goods is ensured by ordinary storage, outside of refrigeration units.
Composition after heat treatment
As a result of ultra-pasteurization, most of the vitamins and proteins are preserved in unchanged quantities.
Sterilization of milk reduces the amount of vitamin E, this is due to gradual heating. Pasteurization does not make the product sterile.
Some bacteria remain alive even after boiling. The remaining organisms tend to multiply quickly. That is, within just a few hours, healthy milk turns into oversaturated with bacteria, most of which will be harmful. For example, these are acid-forming, alkali-forming, inert and food-grade.
Additionally, microorganisms actually thrive at pasteurization temperatures. In production conditions, technologies are often violated. Control methods are not always satisfactory.
An ultra-pasteurized drink is best suited for complete absorption. You can consume it without fear of further digestive problems.
The advantage of the product is complete freedom from harmful organisms, such as spores. This is the main difference between pasteurized milk and the UHT type. The sterilized version also lacks pathogenic flora. Whole spores and bacteria may be present.
Milk protein is an important component of the drink. According to GOST, in all types it cannot be less than 2.8%.
The mass fraction of fat in milk does not change depending on the processing method. Whole sterilized and pasteurized product can have a fat content of 3.2 and higher. Carbohydrates in all types – from 4.7 g.
Shelf life
Correct content ensures the safety of nutritional and biologically valuable substances. It is important to observe the expiration dates indicated on the packaging, this will protect against possible poisoning.
According to general recommendations, it should be stored in a closed container in a dark place. Under other conditions, taste may deteriorate. The ultra-pasteurized drink is sold with a fat content of 1.5% to 3.5% in cardboard tetrapacks and has a shelf life of 180 days before opening.
The recommended storage temperature is from + 2 to + 25 degrees. Unlike pasteurized and sterilized, opened UHT product is usually good for 24 or 72 hours.
Storing UHT milk in open containers is permitted with strict adherence to temperature conditions. Despite all the assurances from manufacturers, many housewives do not risk leaving milk outside the refrigerator, especially in an open container. Once started, UHT milk is best stored in the refrigerator.
Not only processing methods have a direct impact on shelf life. No less dependent on the type of container used.
Pasteurized
Perhaps the most famous category of milk. During pasteurization, it is heated to a temperature of 60–90 ºС. The bacteria are neutralized, but some of them do not die. This milk is stored in the refrigerator and can then turn sour. This suggests that lactic acid bacteria remain in the milk, leading to ripening.
The safety of pasteurized milk depends on the quality of raw materials, cleanliness in the workshop and reliability of packaging. The safest - closed - production method has been introduced. Then contact of milk with human hands is eliminated, the influence of microflora in the workshop is minimized, and the product is stored longer. A very short shelf life (3–5 days) may indicate poor sanitary conditions of the plant. If pasteurized milk is produced from high-quality raw materials in compliance with all sanitary and hygienic requirements, then it can be safely stored for about 20 days.
Special packaging for special milk
The most widely used system is the aseptic filling system. The technology involves separate sterilization of products and packaging bags. The sealing is carried out under sterile conditions, so the use of preservatives is not provided.
Packing includes: polyethylene, cardboard, aluminum layers. The combinations of these materials used provide high protection. The first packaging that resembled a brick was a tetra pack. This is the most popular type. The cardboard rectangle has changed over time.
For example, the Fino Aseptic series of pillows was developed to reduce production costs.
- Gemina Aseptic is a rolled version of the tetra pack.
- Prisma Aseptic - octagon.
- Rex – pointed rectangle;
- Tetra Top is a brick with rounded edges.
Using the aseptic packaging method, milk is first heated in stages, then instantly cooled and sealed in a sterile container. Unlike glass containers, this one is more environmentally friendly. It weighs less and takes up little space. The American company Tetra Pak has 80% of the aseptic packaging market.
According to the company's technology, unformed packaging material is soaked in hydrogen peroxide heated to 70 degrees. Then the solution is removed from the surface of the material with hot steam. As a result of processing, all harmful bacteria are removed from the packaging. To prevent the ingress of harmful components in the future, sterility must be maintained at all production stages.
Requirements for raw materials
The type of milk for ultra-pasteurization is selected organoleptically. It appears to be whitish or creamy in color, without flakes or sediment. Regulations do not allow the use of frozen drinks. In terms of chemical content, there should be no antibiotics and substances such as soda, hydrogen peroxide, and ammonia.
To ensure that there are no irregularities in the production stages, suppliers select the best raw materials through stringent checks. This selection is also due to the high cost of equipment used in production. Line breakdowns due to low-quality raw materials should not be allowed. The bad stuff will simply curdle due to the heat treatment used.
What are the benefits for children
The benefits of UHT milk for baby food have been proven by researchers from various institutes. Vitamins of group B, A, H, C, PP and D remain unchanged. The product contains unsaturated fats.
Milk will not cause any harm to a healthy child; on the contrary, it will have a positive effect on the nervous system. A glass of warm drink is recommended as a sedative for adults experiencing stress.
Pediatricians often recommend milk for overweight children to better regulate metabolism. The ultra-pasteurized product retains vitamin B2, which is responsible for energy metabolism. Thanks to its consumption, energy is converted into healthy carbohydrates rather than fats.
Milk normalizes metabolic processes in the body. Unlike the homemade steamed product, the ultra-pasteurized product is not greasy. It can be introduced into the diet even of small children.
It turns out that it is completely harmless. However, the harm of ultra-pasteurized milk is that all the beneficial qualities are lost if it is opened and left beyond the prescribed storage period. After 4-5 days it will deteriorate, like any other.
Due to individual intolerance, unhealthy phenomena may appear in the body. According to recent studies, ¼ of the people of the entire world population have a negative reaction.
The issue of consumption of UHT milk by older people is controversial. Some experts believe that the body no longer has the enzymes that allow it to digest protein. Therefore, the health of an elderly person can be seriously harmed.
Is UHT milk healthy?
Many studies from domestic and foreign laboratories indicate that an ultra-pasteurized drink retains almost all trace elements beneficial to humans:
- Milk protein consisting of 80% casein, 13% albumin and 7% globulin. It is considered one of the most rapidly digested proteins and helps reduce the load on the stomach and intestines. It is for this reason that the drink is recommended to be consumed after serious physical exertion. 250 ml of milk contains 8 grams of protein.
- Calcium. It helps muscles grow, promoting muscle gain and strengthening bone mass.
- Vitamins of groups A, K, B, E. Thanks to the consumption of this type of milk, the body is saturated with the necessary vitamins and minerals contained in milk fat and are perfectly absorbed at a young age. Closer to 40-50 years old, you should choose a low-fat drink.
Milk should be drunk after physical activity, because it retains water, restoring the natural water balance. The drink is considered high-calorie and energetically valuable; it is actively used by bodybuilders.
The drink suppresses hunger as it contains slow-burning fats and proteins. It also blocks the ability of insulin to convert carbohydrates into subcutaneous fat, so you can drink milk to gain weight and without fear of obesity.
In addition to the above, milk has a positive effect on the cardiovascular system, normalizing metabolism. It helps in the fight against depression, stressful situations, improves sleep and overall well-being.
What are the benefits for children
UHT milk has less fat content than fresh milk, which is why many pediatricians recommend the drink to children aged 1 month and older. Its benefits for children's diets have been proven by scientists from various institutes: vitamins B, A, H, C, PP and D remain unchanged, and it also contains unsaturated fats.
Milk will not harm healthy children, but on the contrary, it will have a positive effect on the functioning of the nervous system. When warm, it can be used as a sedative even for an adult experiencing stress.
Doctors advise overweight babies to drink milk to improve metabolic processes, since the ultra-pasteurized product retains vitamin B2, which is responsible for energy metabolism. Thanks to its presence in children's diets, energy is converted into healthy carbohydrates rather than dangerous fats.
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How harm can occur
Many buyers refuse to purchase the drink because they consider it harmful for a number of reasons:
- UHT milk may be harmful for those people whose bodies are lactose intolerant. Doctors, in this case, recommend that such patients prefer a lactose-free drink.
- Some scientists suggest that excessive consumption of UHT milk may cause cancer in males. After all, hormones that are dangerous for the stronger sex are often added to the food of cows.
- Milk is not recommended for older people either. A number of studies suggest that as people age, they lose enzymes responsible for digesting protein.
Possibility of cooking
What kind of UHT milk is suitable for making fermented milk products? Their presence in the daily diet is considered mandatory. But only good fermented milk helps increase immunity and protect the body from infection. A quality product can be obtained from the warm version.
This is exactly what is recommended for homemade products: suitable for cottage cheese, kefir, yogurt. Unlike other types, it does not need to be boiled, which means all its beneficial qualities will be preserved.
Pasteurized and sterilized milk contains pathogenic microflora, for example, E. coli, yeast, and molds. Dangerous organisms can only be neutralized by prolonged boiling. But this process also kills many necessary substances. The benefits of prepared fermented milk are reduced by half.
When soured, the product will become bitter. Bitterness comes from spore rods. These are gram-positive microorganisms that contribute to the formation of acids and alcohols. In addition to bitterness, unpleasant odors and gases will be felt in the sour product.
The action and development of any microbes stops at cold temperatures. Antibiotics help destroy lactic acid bacteria. If there are preservatives, even the processed product will taste bitter.
Since the ultra-pasteurized drink has no chemical additives, fermented milk variations can be prepared from it. Moreover, the industry offers a lot of sourdough options. They are available for sour cream, kefir, and yogurt. Sold in stores with dairy departments. Sometimes the desired version of bacteria can be purchased at the pharmacy.
Important
Starters for UHT milk should be used because there are no bacteria left in the product itself that can reproduce. They must contain the bacterial bulgaric bacillus and thermophilic streptococcus.
Housewives often use store-bought fermented milk to prepare a portion of the homemade version. Choose a “live” option in the store that has not undergone heat treatment. It contains bacteria that are capable of reproduction. You just need to mix it with the ultra-pasteurized drink and leave until ready.
For homemade yogurt, you can also prepare the so-called matrix starter. To do this, bacteria of the desired type are mixed with a slightly warmed liquid. The product is placed in a warm place to ferment. Then it is used to prepare the next portions of fermented milk.
Many housewives notice that if UHT milk is left, it simply goes rancid over time. Obviously, this product does not turn sour compared to the usual pasteurized type.
This is normal for the UHT version. By adding starters for kefir, yogurt or sour cream, it is easier to achieve the required number of microorganisms.
Can it be frozen?
There is no need to freeze milk with a long shelf life if the packaging has not been opened. If you need to preserve an already opened product, you can do this in the freezer.
You should not freeze UHT milk if it has been in the refrigerator for more than 5 days. Also, it cannot be sent for freezing again after defrosting.
The product can be frozen in different types of containers:
Plastic bottle . It is impossible to extract the contents from it in parts. It is worth freezing only if all the liquid will be used after defrosting.- In ice packs or molds . Convenient format, you can add frozen white pieces in portions to dishes or drinks.
- In another hermetically sealed container . It is convenient to remove the contents from plastic containers with a closing lid in pieces of the desired size.
Frozen food can be left in the freezer for up to 4-6 weeks. After this period, the amount of nutrients in it will decrease significantly.
An ultra-pasteurized drink often takes on a yellowish tint when frozen . Especially if it was frozen entirely. There is no need to be scared - this is a typical phenomenon for a fatty product.
After defrosting, the drink acquires its usual white color. White lumps may also accumulate on the surface of the defrosted liquid. To remove them, you need to beat the liquid a little with a blender - it will acquire the desired consistency.
