While observing the milk containers you will find that the terms 'homogenized' and 'pasteurized'. These terms are nothing but the process by which the packaged milk is produced.
Pasteurization is a process whereby milk is heated to a great temperature to eliminate bacteria, which are responsible for several diseases. Homogenization is a process where fat content in the milk is uniformly dispensed. In order to homogenize liquid milk it is forcefully passed through a small aperture under a great pressure.
It disintegrates the fat contained in milk into such minuscule units that they can be blended in the milk instead of floating on the top.
Another content present in milk is lactose. But there are lot of people who are using milk their primary food. Processes of packaged milk Before the milk is accepted by the diary, they test in their own labs about the quality of the milk. Only then it is unloaded to the stores of the diary. Processing includes pasteurization which helps milk in maintaining quality and nutritious. Then the milk is packed in different forms.
Packaged milk and cream is kept in a refrigerated cold store below 6 degrees centigrade and then is distributed by the vans. Packaged Milk is milk which has been heat-treated to kill pathogens which cause disease. All the pathogens are not killed in the process but yes it is consider to be safer then the raw milk. The extra protein in Packaged Milk is very helpful for weightlifters or body builders. Health Benefits of milk 1. Bones As packaged milk is very good source of calcium therefore it keeps the bones in perfect condition.
It is helpful for the infants while growing up. Teeth Calcium and phosphorus contents are the constituents which helps in keeping the teeth healthy. Casein found in packaged milk forms a layer which helps in avoiding any decay in the tooth.
Blood pressure Due to less fat content in the packaged milk the people suffering from blood pressure problems can easily consume it. Milk composition is standardised so elements like fat content are made consistent no matter the season or breed of cow the milk comes from. These standards are consistent with international standards — milk consumed in nearly all developed countries will have very similar standards.
The Code allows manufacturers to add or withdraw milk components to standardise the composition of milk sourced from dairy farms, as required, to produce nutritionally consistent and safe products. Under the Code, the standard for packaged full-fat milk requires that it contain at least 3. Centrifugal separation. This removes some or all of the cream to make reduced-fat, low-fat or skim milk. Skim milk solids can be added back to improve the test and texture, and increase nutrients like protein and calcium.
Ultrafiltration This moves milk across a membrane under moderate pressure, which holds back protein, fat globules, and a large amount of calcium complexes. Water and lactose the sugar in milk pass through, leaving behind a very protein and calcium-rich product. The fat content can be adjusted to suit consumer preference. Reverse osmosis. This is very similar to ultrafiltration, but the membrane holds back most of the milk solids and only lets water pass through.
Lactose remains in the product. There is no impact on flavour. This milk is not contaminated or fouled in any manner, thanks to technology. Even though many scientists and studies have argued over the loss of nutrients in pasteurized and homogenised milk, tetra-packs are the safest option for us.
This is because the milk is treated in a sterile condition and there are no preservatives added to it. Owing to these two main reasons, tetra-packs are hygienic enough for children as their immunity is not strong enough to fight bacteria found in milk.
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