Buying milk no longer seems to be an easy task even for experienced housewives. Indeed, in supermarkets the presented wide range of this product. There are paired, normalized, pasteurized, pasteurized, solid, low -fat ultra, without lactose, and many other types of milk. Let's figure out what normalized milk is.
The difference between normalized milk and restored
In order to understand what the differences and which product is called “normalized” we will consider its structure, analyze the advantages and disadvantages, and also designate for what purpose it is worth using this milk.
On the shelves of most stores, you can most often find two types of products:
- Restored
- Normalized
The first variety of milk is achieved using the following factors:
- During the manufacture process, part of the dry powder is used
- The main part of the product consists of water
- Often add condensed milk to obtain color and characteristic smell
- Artificial fats, a variety of aromatic additives and dyes are used
Normalized milk is made, based on the following principles:
- Natural product lends itself to heat treatment (pasteurization or ultra pasteurization)
- The percentage of fat content is regulated using natural additives and by connecting several types of milk
Distinguishing a natural product is quite simple, using the following tips:
- Normalized milk does not have a blue shade
- The natural product begins to sour, forming a milk serum when in a warm place for more than a few hours
- When mixing with alcohol (in an amount of 1: 2), milk will turn into a sediment after 5-7 seconds.
- A natural product retains a drop -shaped shape and does not spread, unlike diluted
- Milk cannot be stored for a long time even in the refrigerator. If on the packaging the manufacturer indicates its suitability for more than 3 days, then this fact indicates the presence of water or preservatives
Normalized milk can have a different degree of fat and smell. That is, in simple words, normalized milk is a real product from which the manufacturer either removed excess fat or added it.
Using normalized milk
Since in accordance with GOST the manufacturer is obliged to indicate clear data on the product, the package always indicates:
- Compound
- Implementation period
- Storage conditions
- Place and date of manufacture
When buying goods of foreign origin, stores are required to translate information into the consumer language and apply appropriate stickers. In case of their absence, the product may contain a concentrate of soy, almonds or other additives.
Normalized milk can be used for various purposes:
- Preparation of baby food
- Use as a cosmetic product
- In order to make baking and various dishes
- For feeding animals
- Cooking cottage cheese, hard cheese, kefir, fermented baked milk and other dairy products
It is worth noting that normalized milk cannot have taste or aromatic additives. Since the natural product will begin to deteriorate when foreign bacteria is in it. As a rule, in order to preserve milk for a long time, a number of methods are used to increase its expiration date:
- Pasteurization
- Ultra Pasteurization
When using the latter, the product can be suitable for several weeks. However, the higher the deadline for the sale of goods, the less useful lactobacilli and minerals in its composition.
Therefore, before you buy milk in a store or in the market, be sure to shake the bottle. Normalized milk has no sediment, and its consistency is thicker, painting containers than that of the restored one. Get out the product if possible. The natural smell should contain notes of straw and herbs. And restored milk will not have a pronounced aroma.
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