It is well known in the country – to preserve milk it means to boil, and this will slightly change the flavor and eliminate much of the vitamin content, instead survives to the “pasteurization”.
Ways to preserve milk at home
Pasteurization means heating the milk for a short period at a certain temperature (below the boiling point) and then to sudden cool. This process is blocking the development of microorganisms and ensure preservation of milk for weeks or months. At the same time, there are other changes, even in the structure of some nutrients (lactose, vitamins, minerals, proteins, fats). Some consider these changes harmful to health. As long as things are still in the research stage, allow me to believe what I want about food consumption. It’s my right to decide about my own health.
To this treatment the vitamins survives, but not microbes. The milk, put in the refrigerator at a temperature below 4 degrees, can be stored: it contains the germs which do not die but do not proliferate. There are commercial types of milk in cartons, of long-life .
Thousands of years, milk has been milked by hand, in poor conditions, yet the human race has survived. True, there were fewer animals and fewer diseases of these animals. It was more sunlight (vitamin D + disinfectant effect of UV).
Animals were eating more grass (vitamin K, lipid profile) and were milked only in certain seasons (another hormonal profile). In most areas, the milk was fermented (natural at first, then with selected yeast) or converted by enzymatic processes (natural clot). Fermentation ensures the elimination of lactose, which most adults can not digest.
Homogenization of milk
Because cow’s milk can be preserved without the fat (cream) to rise above apply homogenization, the milk passing through a very fine sieve, so, the fat cells to be broken and so the new ones, smaller, to be able to better keep in suspension. Sheep and goat milk already hahave smaller size of these fat cells, so no need to homogenize.