What to eat to make milk fat and nutritious.
If you ask any person what it is, then the answer is likely to be this: milk is very tasty and useful product food that everyone loves - both adults and children. However, in fact, not all people love and tolerate milk, and even many small children, although, as it seems, nature itself is destined to consume milk, they are often capricious and refuse to drink it - especially boiled.
The number of children and adults who cannot tolerate this product has increased significantly today, and one can only wonder how our grandparents, mothers and fathers “grew up on milk”, and we ourselves grew up on milk porridges - in Soviet kindergartens this dish is in the menu was one of the highlights.
Milk, namely cow's milk, is sold all over the world today., and it is sold more than any other animals - goats, sheep, and even more so female camels or reindeer. Science today does not know exactly when a person thought of trying animals, but we know that thousands of years ago Asian nomads ate sour milk, butter and cheese - and differed excellent health and endurance. By the way, powdered milk was not invented in the 20th century, as many people think, but even during the campaigns of Genghis Khan - he managed to feed his soldiers with concentrated and powdered milk, and his victories over the most powerful armies and states of that time are also known to everyone. As for condensed milk, it was invented around the middle of the 19th century, and during civil war in the United States, it was already present in military rations.
Milk was conceived by nature as a product for feeding cubs., including human cubs, because we are also mammals. Modern man eats not only, but also many products prepared on its basis or with its addition - the dairy industry today is one of largest industries food industry.
Is milk good or bad?
There is a lot of conflicting information about milk right now.: some experts say that it is very useful - in any form, while others explain that this product is not intended for humans at all, but only for calves, goats and other four-legged babies - it is simply harmful for people.
The chemical composition of milk
To begin, consider chemical composition milk: in it, as well as in many other products of our food, there are proteins, carbohydrates and fats - their amount depends on what and how the cows eat, and how this milk is then processed. However, the content of other useful substances also depends on this: organic and fatty acids, cholesterol and natural sugars; vitamins - PP, groups B, C, D, H; macronutrients - calcium and potassium - they are the most in milk; sodium, magnesium, chlorine, phosphorus, sulfur; trace elements - zinc, iron, copper, iodine, selenium, chromium, manganese, fluorine, molybdenum, cobalt, aluminum, tin, strontium. The calorie content of milk depends on its type, and can vary greatly: it can contain from 40 to 70 kcal per 100 g of product.
What is harmful milk for adults
The harm of milk, like most food products, most often due to the peculiarities of its use: when people start drinking immoderately much milk, deliberately mixing it with other products, it causes a lot of diseases - for some people earlier, for others later, but health problems always arise. But it’s time to remember that milk is incompatible with almost anything, and it must be consumed separately from any other food - our ancestors knew about this, and called milk food, not drink. Children, on the other hand, grew up strong precisely because they drank only natural milk - there was no abundance of products, and even more so synthetic ones, as they are today. If you like full-fat milk (which is not surprising, since it tastes better), and wash it down with other products, then fat accumulation will not keep you waiting; many people suffer from digestive problems for years, not realizing that they are simply lactose intolerant, and continue to drink milk, eat milk soups and cereals, which causes serious complications.
Many doctors and nutritionists literally shout that milk contains calcium, and therefore its consumption makes strong bones and teeth, protects against osteoporosis and other diseases.
In fact, there is almost no scientific evidence to support this opinion, but there is evidence that the United States has the most patients with osteoporosis - and in fact the dairy industry is very developed in this country, and literally everyone drinks milk regularly - children, adolescents, youth, adults and old people.
Other consequences frequent use milk were found out in the course of a study conducted by scientists at one of the largest universities in the United States - Colorado: it turned out that milk is not less high glycemic index, how White bread, and the composition of the blood changes after just one glass of alcohol, and it doesn’t matter if milk is full fat or not.
In people who drank milk very often, glucose levels began to fluctuate sharply, weakness appeared, accumulated at the waist body fat and the aging process accelerated. Scientists from the University of Colorado commented on the results, and noted that all these manifestations are more observed in adults who constantly consume milk in in large numbers, and also suffering from hypertension, cardiovascular disease, obesity and diabetes.
It must be said that natural and more new milk It is indeed very beneficial if consumed in moderation. and not mix with anything, however, what we drink today, and teach our children to do the same, and cannot be called milk - it is a concentrate or a surrogate, a milk-containing product, and anything - but not real cow's milk. Cows are also not fed today natural feed, as before, and they do not see pastures at all if they are grown in large livestock complexes - such great amount livestock is simply impossible to graze; besides, cows are constantly vaccinated, added to their feed various drugs- and all this passes into milk.
Proponents of regular milk consumption usually cite as their main argument that the villagers, who traditionally consumed a lot of it, have always been more good health than city dwellers. But they forget to mention that milk used to be environmentally friendly, and that in the village they don’t drink “normalized” or “reconstituted” milk - they drink milk from a cow, and eat fresh sour cream, cottage cheese and other dairy products.
So do not mix one with the other, and literally: if you are lucky and you can buy from the villagers, drink it separately from all other products, and teach your children to do the same. Store-bought milk, if you really want to, you can also drink, but try to do it less often, and also don’t mix it with other products - even cereals in milk bring more harm than good, although for decades we have been convinced of a completely different thing.
Milk is not a drink, so you should not quench your thirst with it, and you don’t need to drink it after eating either - it greatly slows down the normal digestion of food. You can not drink cold - this makes digestion even more difficult. After you have drunk a glass milk, try not to eat anything else for at least 1-1.5 hours - in this case, it can benefit you.
There are no good combinations of milk with any products - there are only acceptable ones, and there are not so many of them: cream and butter, starchy vegetables, sweet fruits and dried fruits. That is why you can eat raspberries, strawberries or peaches with milk for an afternoon snack, or drink boiled potatoes with them, but it is better not to do this too often.
Milk dessert with peaches
You can cook a milk dessert with peaches at home, and eat it not after dinner, but between main meals. Remove the pits from fresh peaches and boil them until soft in a small amount of water. Then rub through a sieve, add sugar, mix and cool. Cold milk is mixed with cream, grated peaches and finely chopped ice - 0.5 cups. The dessert is mixed, slightly cooled and served - it is possible with cookies, although it is better to do without it. Milk and cream - 1.5 cups each, peaches - 0.5 kg, sugar - 4 tbsp. Instead of peaches, you can take apricots.
Milk is also used in the treatment of many diseases, but this is a separate issue.
Someone claims that this “children's” product is generally contraindicated for adults. Someone insists that only fresh milk is useful - straight from under the cow, and milk from the store is just a drink. white color. Someone argues that milk can be stored for a long time only due to preservatives, antibiotics and other additives. Let's try to understand and debunk some myths.
MYTH 1
The most useful is fresh milk.
Yes, fresh milk from a healthy cow is indeed the healthiest and safest. It contains many nutrients and virtually no bacteria. Only now, freshly milked milk remains safe for a very short time: after a couple of hours, the natural bactericidal enzymes contained in it are broken down, and bacteria begin to actively multiply in a fertile environment. And if the milk is not immediately cooled, it will quickly turn sour. Therefore, on farms, milk is cooled in special containers and sent for processing in milk trucks with refrigeration equipment.
MYTH 2
The best milk is “homemade”, from the market
Only unimaginative people believe in this myth. For everyone else, the sight of a plastic cola bottle filled with white liquid raises a lot of questions. Is the cow that gave milk healthy? Who milked her and under what conditions? When was the last time she was seen by a veterinarian? Was she treated with antibiotics? How much time passed after milking, and how long did it take for the milk to “get” to the market? How did they wash (and did they wash) these same plastic bottles? And so on. In general, decide for yourself whether it is worth playing "Russian roulette" and buying milk from unfamiliar "private traders". Especially, in spontaneous markets, where examinations are not carried out at all.
MYTH 3
To boil means to kill all bacteria, but to get a useful product
Partly true. Unfortunately, boiling kills not only harmful bacteria, but also many useful material- vitamins, trace elements, amino acids. First of all, it concerns the unique milk protein casein contained only in this product. Also, when boiling, calcium and phosphorus turn into insoluble compounds that the body cannot absorb. That's why boiled milk, of course, is much safer than raw, but it is hopelessly behind in terms of usefulness. Therefore, preference should be given to milk that does not need to be boiled. So, for example, the milk of most children's brands does not need to be boiled, since it has undergone a special heat treatment - ultra-pasteurization.
MYTH 4
All store-bought milk comes from the same tank, just the price is different.
This is wrong. There are two main methods of milk processing in use today: pasteurization and ultra-pasteurization. The first method was developed back in the 19th century by the French microbiologist Louis Pasteur - and gave him his last name. This "classic" technology involves heating milk to 75-85 degrees and keeping it at this temperature from 10 seconds to several minutes. harmful bacteria at the same time, they die, but their “embryos” - spores remain “alive”. Over time, spores begin to develop, so pasteurized milk has short term shelf life, and should only be transported and stored in a refrigerator. UHT - more modern method, for which only the highest quality raw materials are suitable. Milk quickly heats up to 137-140 degrees, is maintained at this temperature for only 4 seconds, and also cools quickly. Under the influence of high temperature, not only bacteria die, but also more heat-resistant spores, but vitamins, trace elements and other useful substances do not have time to suffer - the heating period is too short. The milk is then filled into airtight multi-layer bags (bottling takes place in a sterile environment that excludes the ingress of bacteria from the outside) and can be stored in closed bags for several months. And not in the refrigerator, but just at room temperature.
MYTH 5
Only milk stuffed with preservatives and antibiotics can be stored for a long time.
It is not true. Returning to UHT technology: as a result of a brief exposure high temperatures all harmful microflora dies in milk. Milk, to which there are no bacteria, cannot turn sour - there is no one to start this process. Bacteria from the outside also cannot get into the product - this is prevented by a special multi-layer packaging. That is why milk in a sealed Tetra Pak bag can be stored for a long time, and no preservatives are needed for this. But as soon as you open the package, you should put it in the refrigerator and use it within 2 days, since the tightness is already broken.
MYTH 6
Since milk does not turn sour by itself, then something is wrong with it.
This conclusion is sometimes reached by those who try to cook cottage cheese or yogurt from packaged milk, but do not add special starter cultures, but simply wait for the milk to turn sour. There are two points to consider here. Firstly, the process of souring milk is triggered by bacteria, including pathogens. And, as we have already found out, they simply do not exist in ultra-pasteurized milk. And secondly, quality fermented milk product can only be made with the "correct" bacteria found in the sourdough, not the bacteria "inadvertently" "flying" into the milk from the air in your kitchen. Read cooking recipes or, for example, instructions for yogurt makers: milk should be fermented only with the help of starter cultures.
MYTH 7
The best container for milk is glass
The glass bottle is indeed a traditional and proven milk packaging. But she has a number of drawbacks: she is heavy, can break and, most importantly, misses sunlight. Today there is a more modern and reliable option - Tetra Pak cardboard packaging. Each such package is a complex and thoughtful design of six layers of three different materials: cardboard, polyethylene and aluminum foil. Each material performs its own function: for example, the foil protects the contents of the package from light and air, and also plays the role of a “refrigerator”, preventing the package from heating up. And the package will definitely not break)))
After the birth of a child, the next most important task for a woman is to breastfeed him. the best food than breast milk does not exist for the baby, on breast-feeding both mother and child are programmed by nature itself.
Almost all women are able to breastfeed their newborns, with the exception of no more than 2-3 percent of women, for whom breastfeeding is contraindicated for health reasons medical indications. All the rest can and should feed, and this will invaluable benefit to your child. Breast milk contains all the nutrients a baby needs. They help its growth, strengthen the immune system, contribute to the development of the brain. And also, breastfeeding is the most important close contact between mother and child.
Constantly feeling near the mother, her warmth and love, the child will be more calm emotionally, have less problems with digestion, and diseases in the first year of life will also bypass it. Breastfeeding is now very widely promoted, there are many specialists in breastfeeding. After all, a nursing mother has initial stage Feeding raises many questions, such as how to attach the baby to the breast correctly, how often to do it, and whether the baby is getting enough milk. These worries are quite understandable, since the baby is not yet able to explain his needs, and the responsibility for his successful development lies entirely with the parents, so it is extremely important proper care for the child, and properly organized breastfeeding.
Moms often have a question about how to eat so that they have more breast milk. First of all, you need to drink as much liquid as possible, at least 1.5, but not more than 2.5 liters per day. Since breast milk is almost 80 percent water, the body of a nursing mother must also receive it in sufficient quantities. You can drink not only water, tea with milk, freshly brewed, black or green, is very useful to enhance lactation. Even grandmothers used this method to increase the amount of breast milk. Before feeding, drink a glass of this tea for 10-15 minutes, and eat a bowl of soup or a cheese sandwich. Secondly, herbs such as anise, fennel, cumin, nettle and decoctions of them also have a milk-producing effect. At present, in departments baby food special teas are sold to enhance and maintain lactation from various manufacturing companies, both foreign and Russian. One of the most effective teas for nursing mothers are "Hipp" or "Laktogon". The foods that are included in the diet of a nursing woman should be both dietary and provide the body necessary quantity calories so that there is no shortage of milk. Dishes should be consumed protein, fish, meat, vegetables, but be careful with fruits. Unwanted canned food, cakes, pastries, the need for carbohydrates is best met by bread (bread with cumin is especially useful), cereals, cereal biscuits. Kefir, cereals, dairy products are required. Previously, doctors' recommendations on how to eat in order to have more breast milk included advice that the mother herself should drink as much milk as possible, now almost no one recommends doing this, because of the possibility negative impact cow's milk on the composition of breast milk. Many children now often have such a phenomenon as an allergy to cow protein, it means intolerance to cow's milk.
It is assumed that the body of a nursing mother will independently form the composition of breast milk that is optimally useful for the child. In order to make her milk nutritious, the mother should eat more natural foods with great content vitamins. To have more breast milk, often apply to the baby's breast, this is the basic rule. By constantly stimulating the work of the mammary gland, the child will thereby help to produce the amount of breast milk that he needs. There is no need to limit the duration of feeding, when the child is full, he will let go of the breast. No less important is the technique of applying the baby to the breast - there should be no chomping sounds during feeding, so that less air gets into the baby's mouth, then he will not be tormented by belching and increased gas formation.
While breastfeeding, you should eat in such a way that you consume as little as possible. allergenic products. If the mother is allergic to certain products, then, most likely, it will be in the child. No need to eat spices strong smell, garlic, a lot of onions. It can give milk bad taste which the child will not like. Products that increase lactation are cheese, carrots, dill, parsley, walnuts. Very useful squeezed out carrot juice mixed with milk, it should be drunk warm before feeding. However, you need to carefully monitor whether the child has an allergy to carrots. You can buy and specialized nutrition, which is produced for pregnant and lactating mothers. In many women's consultations issue coupons for its free purchase, to all women at their request.
Such nutrition contributes to the saturation of milk with the necessary nutrients, supports and strengthens the body of a nursing mother. But, if it is not at hand, then you should not worry. If breastfeeding is organized correctly, a nursing woman does not starve and eats regularly, drinks enough liquids, breast milk is always enough for the baby. When so-called lactation crises happen, they can also be dealt with proper nutrition, calm emotional environment, and in necessary cases receptions of lactogenic teas. However, it is still not worth constantly consuming these teas, since it is possible to make the production of breast milk even excessive, and it will be much more difficult to lower it.
It's no secret that country milk is much healthier than factory milk. However, in the conditions of the city, it is quite difficult to get such milk. Buying draft milk in spontaneous markets is risky, it can be contaminated. One way out is to take milk in the store.
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Should you drink milk? The issue is controversial, and experts have not yet come to a consensus regarding the benefits or harms of this drink. Some doctors consider milk useful. Others, on the contrary, consider milk to be the main culprit of childhood allergies and even osteoporosis, which at first glance may seem strange.
But we will not touch on the issue of expediency and dairy products here. If you regularly consume milk, then you have the right to know about the product that you buy in stores.
Natural and store milk - what's the difference?
Fresh unprocessed milk, just obtained from a cow, contains a lot of useful components. This and a variety of enzymes, vitamins, amino acids, and in addition, in fresh milk contains a lot of lactoferrin - a protein that has positive influence on immune system and has anti-inflammatory and antiviral properties.
Unfortunately, store-bought milk simply does not contain all these useful substances, since they are all destroyed during processing.
Milk homogenization
An interesting question is: how is milk processed? First, the cows are milked and the resulting milk is poured into large vats and then into tanks for homogenization. Raw milk contains approximately 4% fat, most of which is concentrated in small droplets. Homogenization is necessary to “break up” these droplets and distribute the fat evenly throughout the milk. However, during homogenization, fats come into contact with air, resulting in their oxidation. Oxidized fats, entering the intestine, contribute to the growth of pathogenic microflora and the development of inflammatory processes.
Questions from readers
October 18, 2013, 17:25 hello my baby is 2 months old i feed her cow's milk she had a rash with spitting up everything she eats !!! what should we do? can you mix milk and formula?!
Ask a QuestionPasteurized or sterilized?
If you do not have the opportunity to buy high-quality village milk, then you have to choose between pasteurized and sterilized store-bought milk. Which one to choose?
Pasteurization involves heating milk to 65-70 degrees. At this temperature, pathogenic microbes die, and some of the beneficial substances are preserved. The shelf life of such milk is several days.
As for the fact in this case, the milk is processed at 130-140 degrees. After such treatment, not only bacteria, but also spores die. True, in such milk there is practically nothing useful left. Sterilized milk can be stored for months.
Producers of ultra-pasteurized milk with tempting names offer consumers a frank fake instead of a natural product. One thing pleases: antibiotics were not found in 15 tested samples.
At the end of April, Rosselkhoznadzor decided, as they say on the agency's official website, to "become a source of positive information" and published a "list of honest milk producers." True, the first attempt to oppose something to the "universal smearing of domestic milk processors with black paint" came out lumpy: the list included only 19 Russian companies, and only two from St. Petersburg. To the reasonable indignation of the rest of the milk producers, Rosselkhoznadzor replied that “the list will be constantly updated and replenished, you just have to wait a bit.”
St. Petersburg public organization“Public Control” did not wait for consumers and went on another raid on the shops of the Northern capital, where 15 samples of ultra-pasteurized milk were purchased. The samples were delivered for research to the testing laboratory "PETERSBURG-EXPERTIZA" (IL "PETEKS"). The check showed that four trademarks do not match mandatory requirements, and two of them turned out to be fakes.
"This is consumer swindle"
The list of Rosselkhoznadzor became a kind of response to the problem raised by one of the agricultural producers during a direct line President Vladimir Putin held on 14 April. Addressing the head of state, the farmer complained that honest milkmen are not able to compete with those who sell drinks with the addition of milk under the guise of milk. palm oil.
– If dairy products contain a lot of palm oil, and the seller lists it as natural product, there is a swindle of the consumer, - was indignant Putin and added that it is necessary to oblige the manufacturer to write what is contained in food products. The consumer has the right to know what he is consuming.
As the next “milk” check of the “Public Control” showed, two companies must write in large letters on the packaging of their products that it contains vegetable fats - Molmarket LLC from the Kaluga region and OAO Saratov Dairy Plant. True, then at the same time they will have to abandon the GOST label and tempting names misleading consumers - "Milk from our own farm" And "What you need". Indeed, as laboratory tests have shown, these products cannot even be attributed to milk drinks, since the cat cried milk fat in them.
In search of milk fat
Fat phase "Milk from our own farm"(Sample purchased from a supermarket) "Season" on Sizova Ave., 28) on 95% consisted of non-dairy fats! Other indicators also do not stand up to criticism: the mass fraction of protein is 1.8% instead of the “not less than 3%” required by GOST, the mass fraction of dry skimmed milk residue (SOMO) is 7.6% instead of the norm of 8.2%.
- If there is less protein in milk than it should be, then the SOMO indicator will be lower than required by GOST. And where will the protein come from if the product consists almost entirely of vegetable fats? - says Tatyana Pilipenko, professor at the Consumer Goods Examination Department of Peter the Great Polytechnic University. - And most likely, in this sample, even dry skimmed milk No, because the protein still remains in it. Apparently used cheap substitute- whey, which does not contain protein. This is an outright fake!
milk sample "What you need" (private label trading network "O'Key", purchased in a hypermarket at Bogatyrsky pr., 13) from Saratov, 54% consisted of fats of non-dairy origin. Mass fraction of protein - 2.6% instead of 3.0% according to GOST.
- Apparently, the manufacturer diluted the powdered milk with water, added vegetable fat and received a counterfeit product, says Associate Professor of the Department of Applied Biotechnology, St. Petersburg University ITMO Anatoly Brusentsev.
- I draw the attention of consumers that one of the dairy counterfeits was produced under the private label of a large retail chain, - says the chairman "Public control" Vsevolod Vishnevetsky. – Unfortunately, today it is an established practice when hypermarkets place orders various products under own brands in food production with obviously low consumer properties. Many manufacturers agree to this deal because otherwise they have no chance to put their product on the shelf. For the sake of the store's private label, they are ready to sacrifice their trademark and even their reputation in the event that gross violations of the requirements of GOST or the Technical Regulations are revealed during a public audit. Therefore, I recommend choosing products that bear the brand of the manufacturer, and not the trade network. Let these goods be 5-10% more expensive, but the buyer will be less likely to purchase a fake. On products made to order from stores, there must be a corresponding inscription - always carefully study the packaging! And, of course, pay attention to the price: today, the fair price of a package of milk on a store shelf cannot cost less than 50 rubles. Our next check showed that cheaper products can be classified as best case to "milk drinks", at worst - to fakes. It is to the second group that dairy adulterations belong. "What you need!"(price 43-99 rubles per 0.9 l) and "Milk from our own farm"(38.90 rubles for 0.95 liters).
Which milk is healthier?
There are many myths about UHT (sterilized) milk. For example: there is nothing useful in this drink.
Actually it is not. Such milk, in particular, is recommended to be given to children, since pasteurized milk is not always suitable for them. Scientists even conducted studies and found that babies who consume UHT milk develop faster and gain weight better compared to children who drink just pasteurized milk. What's more, UHT milk contains the enzymes needed for nutrient absorption and proper absorption of milk proteins. Without them, the body is not able to digest proteins, which can cause gastrointestinal upset.
True, not all milk can be ultra-pasteurized.
– It should be only of the highest quality – fresh and natural, – clarifies Tatiana Pilipenko. - The peculiarity of heat treatment is that raw milk is first very quickly heated to 160 degrees and then cooled just as quickly, after which it is hermetically packed. As a result, all microbes die in milk, all harmful microflora disappears, and the nutritional value product, trace elements and vitamins remain.
UHT can significantly increase the shelf life of milk. It does not spoil for a long time even at room temperature. If the package is opened, the milk must be consumed within three days.
– The usual shelf life of such milk is from 6 to 10 months, b O I haven’t seen a longer shelf life, and there’s not much point in it, - says Tatyana Pilipenko.
But the activists of the "Public Control" were lucky - in the supermarket "Dixie" at Komendantsky pr., 35, building 1, they found milk under a private label "D" with a shelf life of 12 months! Produced this drink LLC "Agromolkombinat" Ryazansky ".
- Year? - asked in surprise Anatoly Brusentsev. - The expiration date is set by the manufacturer. He is obliged to document that, under the conditions of storage and sale, milk is able to withstand such a long shelf life.
Alas, you cannot attach documents to each package of milk, and the consumer can only believe in the integrity of the manufacturer and seller. And they, as the examination of milk showed trademark "D" this trust is not always justified and, under the guise of milk of the highest quality, they offer the consumer a product that does not comply with GOST.
Where did the protein go?
Milk brand " D" failed the examination on two indicators at once: SOMO (7.2% instead of 8.2%) and “protein mass fraction” (2.7% instead of “at least 3%”).
- Diluted with water! - categorical Anatoly Brusentsev.
“Perhaps the manufacturer used powdered milk, the protein recovered poorly and did not give the indicators required by GOST,” suggests Tatiana Pilipenko.
Similar violations were found in the milk sample. "Honest Cow" from Bashkir OOO Chekmagushevsky Dairy Plant. The mass fraction of protein turned out to be only 2.4% in it, SOMO - 7.7%.
“That’s also fake,” he says. Tatiana Pilipenko. - The indicator of protein in milk is normalized by GOST. If it is less than the norm in milk, we have a fake. Perhaps the milk was diluted with water or the raw material was originally with low rate squirrel. But the company could not have known this. Nearly all factories are now equipped with a very simple instrument that, within five minutes, gives the four main indicators of incoming raw materials - density, fat content, protein and SOMO. If the plant received raw materials from reduced content protein, the manufacturer must have used it for some other product. For example, cottage cheese, during the preparation of which both fat content and protein can be regulated. But there is no way to make ultra-pasteurized milk from such raw materials, which should only be of the highest quality.
Samples from Ryazan and Bashkiria are milk drinks, not milk, sums up Vsevolod Vishnevetsky. - However, if the Bashkir milkmen offered " reasonable price"for their product (42 rubles for 0.9 l), then Ryazan, together with the network "Dixie" decided to "divorce" the buyers "to the fullest", asking for their milk drink the price of high-quality milk (59-90 rubles per 0.925 l). This misleading of the public further undermines the credibility of retail chain private label products. This is already a double "swindle", in the language of the President of Russia.
As reported in « public control» , currently Rospotrebnadzor bodies in different regions Russia, including in St. Petersburg, are conducting administrative investigations against unscrupulous producers and sellers of milk.
You can buy!
The aforementioned list of “honest producers” of the Rosselkhoznadzor includes Wimm-Bill-Dann OJSC, whose milk “Merry Milkman” was successfully tested in the PETEX laboratory. It would be fair if in the near future the Piskarevsky Dairy Plant from St. Petersburg, which invariably remains the leader of the “You can buy!” rubric, joins the list: ultra-pasteurized milk “Klever” has also successfully passed the tests. As well as the products of Galaktika LLC (Leningrad region) under the Sudarynya brand.
According to the results of the examination, the products of eight more dairies corresponded to GOST: Pyatigorsk Dairy Plant LLC (Pyatigorsk), Belgorod Dairy Plant OJSC (Belgorod), Opole HK CJSC (Vladimir Region), Danone JLLC -Pruzhany (Belarus), PJSC Voronezhsky (Voronezh), CJSC Dairy Plant Avida (Stary Oskol), as well as OJSC Pavlovsky Dairy Plant (Nizhny Novgorod Region) and OJSC Milkom ( Izhevsk).
Irina Golubenko
Inset
No need to boil - take and drink!
Ultra-pasteurization was once a real breakthrough in the field of food technology. It made it possible to completely secure milk, retaining most of the vitamins, proteins and minerals. With such processing, all useful substances remain and, most importantly, natural calcium, which is necessary for bones. Such milk does not need to be boiled!
Word to the expert
Larisa Shapovalova, Head of the Department for Quality Control of Products and Services on Consumer Requests, St. Petersburg State Budgetary Institution "Center for Quality Control of Goods (Products), Works and Services":
– Today, retail chains offer customers a huge selection of brands of ultra-pasteurized (sterilized) milk.
It is exposed heat treatment at a temperature of 120 to 160 degrees for 30 minutes. With this technology, bacteria die, milk can be stored whole year, but its nutritional value compared to pasteurized milk is significantly reduced. UHT milk can be stored at +20 to +25 degrees.
As in the case of any kind of milk, the buyer should carefully examine the packaging of the product - it should not be dirty, wrinkled, the labeling should be readable. After opening the package, milk must be consumed within three days.
During the implementation of the project "Do not buy!" state support funds allocated as a grant in accordance with the order of the President are used Russian Federation dated April 1, 2015 No. 79-rp and on the basis of a competition held by OOD "Civil Dignity".
