What are the types of milk? In Poland, cow's milk is the most popular, sheep's milk is eagerly drunk in Spain and France, and in the Mediterranean basin, goat's milk products are popular. There are also pasteurized, UHT, microfiltered or powdered milk.

It's hard to imagine a kitchen without milk. They can be acidified and drunk as kefir, sour milk or yoghurt. Prepare a cocktail, cocoa, add them to coffee. Milk is used to make butter, buttermilk, cream and cheese. Without it, there would be no pudding or ice cream. They are added to baked goods, cakes and pancakes. Milk can be used in soup or sauce. Use the condensed sweetened milk to make butterscotch - a paste for cakes.

People have been drinking milk for many thousands of years. It was the staple of food among the pastoral peoples. Until today, the Maasai, before their transition to the caste of the elderly warriors, feed almost exclusively on fresh milk for 4 years. Egyptians, Greeks, and Romans valued goat's and sheep's milk, but they also enjoyed mare's, camel's, and donkey's milk.

In the traditions of the ancient Slavs, milk was more than an ordinary food product - it had a ceremonial meaning, it was sacrificed to the gods. Only in Japan and China, where little cattle was raised, it was not customary to drink milk. The Japanese do not tolerate fresh milk because they do not have the enzymes needed to digest it (some people drink yogurt).

Types of milk - cow, goat, sheep, buffalo

Cow's milk is the most popular. But in India, Asia, Italy, Hungary, the Balkans, buffalo milk is also used. It is used to make real Italian mozzarella (Mozzarella Vera Bufala), the tradition of which dates back to the Middle Ages. You can buy buffalo cheese and butter at some of our deli. Sheep milk is eagerly sipped by Spaniards, and a variety of sheep's cheeses are produced in France and Podhale. In the Mediterranean, goat's milk is popular.

On the island of Fuerteventura, thick and extremely fat milk is used to make a delicacy of the Spaniards - majorero goat cheese, ideal for example for paella. The brine halloumi cheese is produced from goat's milk. Semi-hard, fibrous, slightly sweet in taste and suitable for cooking. Usually fresh mint is added to it.

Dipped in flour and deep-fried it is the favorite food of Cypriots. Grilled is served there on pita bread with tomato or with grilled aubergine. Sami people drink reindeer milk,Peruvians - llamas, and Tibetans - yaks. Camel milk is popular in India and some Arab countries, while mare's milk is popular in Mongolia.

Worth knowing

Goat's milk is less allergenic, so some allergy sufferers can drink it instead of cow's milk. Donkey's milk (rich in calcium, omega-3 and omega-6 fatty acids) and buffalo (contains less cholesterol than cow's) are of great interest - they do not cause allergies.

Kumys, or fermented mare's milk

Mongols drink the milk of all the animals they breed (mares, cows, yaks, camels, sheep, goats), but only mare's and camel's milk is suitable for koumiss - the national drink. Its preparation begins in late spring.

Throughout the day, milk from all milkings is poured into bags made of beef hides. A strong leaven, diluted with milk, is added to it. The milk ferments for 2-3 days and during this time you have to stir it vigorously (at least 600 times!).

Traditionally, the bag is placed right at the entrance to the yurt and everyone who passes by has to move the wooden panicle. When the resulting butter is collected from the surface of the milk, pure koumiss remains. It resembles milk diluted with water and has a sour, refreshing taste. The noblest koumiss is made from mare's milk (the drink has the properties of plants from pastures where animals grazed).

It has been used for centuries in lung diseases, poisoning and scurvy. The peculiarity of the country are kumysu pump rooms. Mongolian men drink especially a lot of kumysu. Traditionally, it is served in bowls that can hold at least a liter of drink.

Kumysu is made of vodka, the so-called archi, which after triple distillation gains up to 60 percent. power. Regional sweets, e.g. marshmallows, are made from fresh mare's milk. During the 3-hour cooking period, milk is often scooped and poured from a great height. They are put aside for a day, the freeze-dried foam is collected from the top, which is then dried on boards, putting them in layers. You can sprinkle the foam pancakes with sugar, add raisins or blueberries.

  • CALORIES TABLE: milk and milk products. Check how many calories dairy products have!
  • What to drink instead of MILK - if you are allergic to milk, lactose intolerant or you don't like milk
  • Dairy-free diet - rules. What can you eat on a dairy-free diet?

Milk types - pasteurized, UHT, homogeneous

  • pasteurized milk

is heated for a few or a dozen seconds at 60-90 ° C, does not contain pathogenic bacteria and can be kept in a closed package in a cool place for 1-2 days, and in a refrigerator for 3-4 days. He only loses5-10 percent vitamins, taste reminiscent of fresh milk. They should be boiled.

  • UHT milk

is heated to 135-150ºC for a few seconds, free from harmful germs. It loses more vitamins than during pasteurization, changes the taste and smell. Stored in a refrigerator, it remains fresh for about 6 months, at room temperature - 2 months. After opening, it is suitable for consumption for 3 days, during the first 12 hours you can drink it without cooking.

  • microfilmed milk

in the filtering process, bacteria, dead cells and impurities are mechanically removed, and then pasteurized at 72ºC. It has a taste that is most similar to that of regular fresh milk (not like cooked milk). It stays fresh for 14 days.

  • homogeniozane milk

is pasteurized milk with mechanically crushed fat particles. As a result, fat does not accumulate on the surface of the milk.

  • condensed (condensed) milk

is formed after some of the water has evaporated. It is packed in cans, cartons, tubes, sometimes it is sweetened. Closed can be kept for a year. It is used to whiten coffee and tea, and is a base for sauces and desserts.

  • powdered milk

they are obtained after complete removal of water. The Chinese knew them over 700 years ago, and in the 13th century, powdered cow and mare's milk was produced by the Tatars. You can use them as a powder or spread them with water.

  • flavored milk

produced in the USA since the 1930s. Coffee, cocoa or fruit - contains colors, flavors and sugar, so you can drink them from time to time.

"Zdrowie" monthly

Category:

What do you eat