Normalized milk

Milk, oddly enough, is a seasonal product. Udoi begin to rise from the spring, reach a peak in the summer and to winter are significantly reduced. You can bypass dozens of shops in search of "real" or "live", or, as the technologists say, "raw" milk, but never find it. Instead, in the dairy department there will be bags of various manufacturers with cryptic inscriptions: "normalized milk" or "pasteurized milk." At us, simple inhabitants, it causes bewilderment: what does this inscription mean?

But in reality everything is simple. Normalized milk is milk that has been processed. The goal of technologists at dairy plants is to solve the problem of number one: do not let the milk sour for as long as possible. And the methods are quite enough. The hardest and most common is sterilization (repeated boiling). The second method is pasteurization. The method is already more gentle: 30 minutes the milk is aged at a temperature of 65-70 degrees. Marking (icon) UHT speaks of high-temperature treatments: rapid heating (in a few seconds - 135 degrees), and then - instant cooling.

But pasteurization is a common thing for the whole world. But the "revival" of milk from powder raises doubts. And the phrase "normalized milk" often hides just such a pseudo-milk. How to explain this technology?

Normalized milk can be of two kinds.

1. Whole fresh milk in accordance with a certain technology is brought to the fat content set by the standard.

2. Normalized milk (or recombined, or reconstituted) is prepared from a powder. I remember the old advertising of juice "Invite" with a funny phrase "just add water." Here the same principle: the manufacturer adds water to powdered milk. But for some reason he forgets to inform the buyer. Or do not forget?

The presence of powder in the purchased liquid can only show spectral analysis. A traditional traditional analysis of the results will not. Only special expertise is needed here. But those who know the taste of natural milk, recognize it and to taste, without analysis: powdered normalized milk has a sweetish specific flavor, characteristic only of milk powder.

Strange thing - it would seem, the realization of milk on a spill is beneficial to all: the manufacturer, the buyer, the sellers. Dairy farms constantly bring fresh milk to stores, the buyer knows exactly what the milk is (whole), and the stores themselves (could receive) a percentage of sales more than they get from packaged milk.

But there really is a problem.

Firstly, milk is perishable. Hence, it can sour, not having had time to reach the counter. This is a loss. Straight.

Secondly, milk that has not been thermally treated can present "surprises" in the form of salmonellosis and tuberculosis. And if suddenly suspicion falls at least on one animal, it is necessary to stop sending the goods completely. Processing of these issues removes.

Thirdly, to sell milk on the street (in the markets), you need to get a lot of different certificates and certificates. And for each party. From the permission of veterinary services to SES, which will confirm the safety of the products. It costs money. Everything depends on the availability of time and money. And milk "will not wait." Here the deadlines are tough. Therefore, the peasant is forced to take milk to the first buyer at a proposed, obviously low price.

The losers are also suppliers of milk (villagers), and consumers, deprived of choice. It turns out, as in Russian fairy-tales: the mustache seemed to flow, but it did not get into your mouth.

It remains to hope only for the decency of the producers and do not forget to carefully read the inscriptions (especially those with fine print), with the hope that the milk normalized, which is in front of us on the shelf, refers to "sight number 1" - whole and fresh. .