When it comes to the consumption of milk and dairy products, we are confused by many things that are heard and read. We and all nutritionists are aware that you are afraid of the processes applied to milk in the food industry and that many people are taking packaged milk out of their lives these days as the trend for nature increases, and We and all nutritionists are aware of this. But the scientific world shows a very different way of doing it! Milk is nature’s healthiest liquid food, containing over 40 nutrients, especially calcium and protein. However, since the raw form contains many beneficial bacteria and pathogenic bacteria, it is necessary to be disinterested in its consumption. What are the heat treatments applied to milk? What are pasteurisation and UHT? Milk is a favorable environment for microorganisms to live, develop and multiply. To destroy any pathogenic microorganisms present in the milk and preserve its nutritional value, heat treatments accepted by international standards (pasteurization and UHT) are applied. In addition, the method of cooking raw milk at home can also be considered heat treatment.
The Healthiest Conditions of Milk in 4 Items
It is obtained by heating and cooling the pathogenic organism in special installations and devices to ensure the destruction of the pathogenic organism and other organisms for the most part without damaging the natural and biological properties. Milk. While there are different pasteurization applications, the heat application of 72-80 ° C is done for 12-16 seconds. The most important characteristic of pasteurized milk is the need for a cold chain, including transport, immediately after the technological process. It is mandatory to be refrigerated again in cold environments in homes, including purchased. Pasteurized milk, also called daily milk, should be stored in the refrigerator and consumed within three days.
Milk is heat-treated under very special and technological conditions and packed with sterile packaging material under aseptic (germ-free) conditions. The milk is heated and cooled quickly (2-6 seconds) to 135-150 ºC in special devices. In this way, it is free from all kinds of pathogenic microorganisms, and it is a milk of normal taste, consistency, and nutritional value that resists spoilage for four months, usually under conditions where it is not. Not opened at room temperature or where its packaging is not damaged, and its nutritional value is fairly well preserved. After the UHT process, the milk is filled into packages consisting of 6 layers that protect it from air and light, which effectively spoils the milk. UHT milks therefore retain their freshness the day they are packaged for four months. UHT milk should be stored in the refrigerator after opening and consumed within three days. Unlike pasteurization, pathogens and all other risk factors in milk processed at high temperatures in a very short time are completely eliminated. Due to this complete elimination, the shelf life of milk is also extended. Although there is no significant loss in the nutritional value of milk in either process, there may be a loss of group B vitamins and a loss of -25 vitamin C. There is no significant loss of calcium and protein content! In these two processes, which are in no way harmful to human health, milk retains its nutritional value, which is its identity.
3. Those which distort the identity of milk; boiling!
Raw milk becomes microbiologically reliable at least 10 to 15 minutes after it begins to boil. Considering the boiling and waiting time, there is a significant loss of nutrients in the elapsed time. In this method, which cannot be carried out in a short time with controlled heat, the content of vitamin C, folic acid, and calcium in milk, especially vitamins of group B, is significantly reduced. With a fairly high loss of vitamins and minerals, milk loses its healthiest nutritional properties in nature. Does the UHT process affect the nutritional value of milk? Thanks to the UHT process, the nutritional properties of fatty minerals, lactose, and salt do not change.
Preserve Vitamins and Minerals in Milk
On the other hand, slight changes occur in the structures of proteins and vitamins. Milk is a very important food in terms of balanced amino acid structure, more than its importance in terms of quality protein content. In it, most of the time, the casein also contains whey protein to a lesser extent. In the UHT process, the whey proteins that make up the protein lose their water-solubility properties. This is only a very slight structural change. It does not lead to a loss of the nutritional values of the milk. To date, there is no scientific data based on evidence specifically indicating the formation and development of diseases between a change in the structure of this protein and diseases.
Things to Consider While Boiling Milk
On the contrary, biochemical research has proven that it is advantageous to create a positive effect thatthat will reduce the allergenic effect. From the point of view of vitamins, there is a loss of lysine and vitamins B1, B6, Folic acid, and C amino acids as time increases during heat treatment. In a study conducted on opened milk in Turkey, the 10-minute homemade boil contained vitamins B1, B2, B6, B12, and folate, and it was found to cause significant losses of 2%, which increased these losses even more at 15 minutes of boiling. In many international studies, it is reported that because the heat treatment time with UHT and pasteurization is less, losses occur, but they are much less than in boiling. Milk is known as the main source of calcium from a mineral point of view. Numerous studies show that the application of heat treatment does not disturb the calcium in milk, even increases its biological utility to the body, so that milk prepared by high-tech methods does not create a loss of calcium.
The other problem which is critical here is the duration of the heat treatment. Suppose the heat treatment time is more than 15-20 minutes. In that case, the calcium may become unusable in the body, pointing out that the researchers can say that there is no situation to be feared in terms of calcium, as it is also known that the heat treatments applied today are already applied for a maximum of 15 seconds and do not exceed this time. In addition, we use the boiling method that we apply to the raw milk that we buy from home, and we should never forget that there is heat treatment such as that applied in the industry in this boiling. Boiling milk taken raw at home at a temperature of up to 75 degrees and no more than 10-15 minutes after boiling can pasteurize milk. But such a long time can lead to serious structural breakdowns, including protein of nutritional value, and the return of calcium to a form that will not be used in the body. In addition, as the control and necessary analyzes of the raw milk collected have not been carried out, the bacterial load of the milk, the presence of tweezers, tuberculosis, the presence of antibiotic residues passing from the animal to the milk cannot be known, and these items cannot be destroyed by boiling, the risks of consuming opened milk may be too dangerous to predict.
As you can see, while the transactions you fear protect your health, you risk your health with the transactions you trust! In addition, you are deprived of high-quality nutritional content by doing so. Do not be afraid of technologies developed for your health and that of your loved ones. You must remember to do good research and consult your specialist.