Milk is the first thing a person tastes.
Growing up, the child gets used to other products and may well refuse it, as the young of all mammals do.
However, in humans, a more complex relationship to milk. Many nations do not know the milk of animals at all.
Milk — this is the first thing that a person tastes.
Growing up, the child gets used to other products and may well refuse it, as the young of all mammals do. However, in humans, a more complex relationship to milk. Many nations do not know the milk of animals at all: it is not familiar to Indo-Chinese residents, or to black people in Africa, or to Indians and Eskimos — the indigenous people of America … At the same time, where in ancient times they learned to milk animals, they practically do not think of a kitchen without milk, because it has everything that a person needs for normal growth and development.
People milk cows and mares, goats and sheep, camels and deer, buffaloes and donkeys, female yaks and zebu.
And even once valued milk of pigs, almost now obsolete.
Milk has everything a person needs for normal growth and development: water (87.2%), fats, proteins (casein, albumin, globulin), vitamins and minerals (the most important of which are calcium and phosphorus, which are necessary for development and restoration of bone tissue).
The quality and taste of milk is largely determined by its fat content: the more fat, the more tasty and nutritious it is. When «defending» milk fat pops up, forming a layer of cream on the surface.
Lactose, that is, milk sugar, gives a specific sweetish taste to milk.
Cow protein allergy is the most common type of allergy in babies.
According to statistics, 2–7% of children are born with it, and the curve is constantly creeping up (not very healthy pregnancies, artificial feeding are called as causes).
Allergy to cow protein (most often not contained in milk casein, but in rare cases, and on its other components) it is not as terrible as it may seem, especially since in 50% of cases it takes place in the first year of life, and in almost all others — by 2–3 years, and very few people have for a long time.
Its absence in the diet can be compensated by rice, soy, oatmeal, coconut and, above all, goat milk.
The most useful, of course, is fresh milk, which has not yet cooled after milking. However, to preserve it is not easy.
Milk can be boiled, but almost all the nutrients disappear when boiling, and it is stored not so long.
Baked milk is obtained due to long heat treatment: the milk is roasted (“drowned”) for 3-4 hours at a temperature not lower than 95 degrees, not boiling.
Previously, it was done in a pot in the oven, and now you can use a regular oven.
If you evaporate all the moisture from the milk, you get a white powder, the so-called «dry milk».
It is very convenient: it is necessary to dilute it with water — and again the milk will turn out, except perhaps not so tasty and healthy.
If you warm up the milk at a temperature of 74-76 degrees for a few minutes (this method is called pasteurization — the French scientist Louis Pasteur came up with it in the 19th century), then its shelf life (in a cool place) increases to two weeks.
Such milk is called pasteurized; it is stored for several weeks.
Sterilized milk is stored for much longer, which undergoes heat treatment at 125-145 degrees.
But, alas, cream is not formed in it, and there are almost no useful substances in it.
The beneficial properties of milk are stored in condensed milk. It is made from pasteurized (most often — cow): moisture is evaporated, sugar is added, and a thick nutrient mass is obtained; after eating one jar, you can not feel hunger all day!
No less tasty is boiled condensed milk — thick, beautiful golden-brown color.
It remains to be regretted that the product so beloved in our country has one drawback — they are becoming stout with it.
Our national dairy products — sour cream, cottage cheese, baked milk, yogurt,.
If you think that cooking porridge with milk is easy, you are mistaken! First you need.
Cream soup, in contrast to the puree soup, is prepared not in broth or water, but in a light version of the sauce.
Pancakes in milk are lush and yeast, and thin fresh. Accordingly, the rules of cooking.
Fritters on milk are usually described by such words as “light”, “air”.