The health benefits of milk depend on these 5 criteria

Autumn is a dif­fi­cult peri­od for our body. Tem­per­a­ture con­trasts, lack of sun­light and vit­a­mins — all this, of course, affects health and mood. To avoid prob­lems, you need to care­ful­ly mon­i­tor the diet. One of the main sources of vital nutri­ents is milk. This valu­able prod­uct should be an indis­pens­able com­po­nent of the fam­i­ly’s dai­ly menu.

choose milk

The com­po­si­tion of milk is unique: it con­tains vit­a­mins, micro and macro ele­ments, pro­teins, amino acids and many oth­er use­ful sub­stances. There are about 80 valu­able ele­ments in total, and in an ide­al form for assim­i­la­tion by our body. There­fore, if you and your fam­i­ly mem­bers do not have med­ical con­traindi­ca­tions to drink­ing milk, it is rec­om­mend­ed to drink it every day, espe­cial­ly for chil­dren. And in order for the “health drink” to bring max­i­mum ben­e­fit, you need to be able to choose it cor­rect­ly. What kind of milk is real­ly healthy? Where to buy it? What to pay atten­tion to? We tried to find answers to the main ques­tions.

READ ALSO: Why dairy prod­ucts are good for body and health

Criterion 1. Origin of milk

When pour­ing milk into a glass, you should always know its ori­gin. The health sta­tus of the cow, the con­di­tions of its keep­ing and even the mood of the ani­mal direct­ly affect the qual­i­ty and safe­ty of the prod­uct. That is why buy­ing milk on the mar­ket is always risky. After all, you will nev­er know where he lives, where he grazes and what the cow that gave milk eats, and whether she has any dis­eases. No mat­ter how sweet and “test­ed” the grand­moth­er in the mar­ket is, she her­self may not be aware that her cow has any ail­ments. They can only be iden­ti­fied by a vet­eri­nar­i­an. Plus, vil­lagers often graze ani­mals near roads, indus­tri­al plants, etc. Togeth­er with the grass, dan­ger­ous heavy met­als and oth­er sub­stances enter the cow’s body, which inevitably “com­ple­ment” the com­po­si­tion of milk.

milk benefit

The sit­u­a­tion is quite dif­fer­ent on farms — milk sup­pli­ers for large indus­tri­al pro­duc­ers. The law oblig­es them to ensure con­stant mon­i­tor­ing of the health of cows, their nutri­tion, hous­ing con­di­tions, and also to have appro­pri­ate cer­tifi­cates.

Criterion 2. Purity and naturalness

The best milk is fresh­ly milked, only from under the cow. But do not look for it in the mar­ket.

The fact is that the bac­te­ri­ci­dal sub­stances pro­duced by the mam­ma­ry gland of a cow pro­tect milk from harm­ful microor­gan­isms for only two hours.

After that, they break down, milk begins to be pop­u­lat­ed by a vari­ety of microflo­ra, includ­ing pathogens.

Thus, already two hours after milk­ing, the sour­ing process starts. To keep milk from spoil­ing before it’s bought, some “smart” sales­peo­ple put bak­ing soda, antibi­otics, and oth­er unex­pect­ed addi­tives in it. It is dif­fi­cult to detect them on your own, so it is bet­ter not to risk it. It is much more cor­rect to buy store-bought milk from trust­ed man­u­fac­tur­ers. At mod­ern fac­to­ries, milk under­goes gen­tle heat treat­ment, which puri­fies milk from bac­te­ria, while main­tain­ing ben­e­fi­cial prop­er­ties.

shop milk

Criterion 3. Security

Milk is a favor­able envi­ron­ment for the devel­op­ment of bac­te­ria. To pre­vent the prod­uct from spoil­ing, it is impor­tant to cool it imme­di­ate­ly after milk­ing, and also to main­tain the cor­rect tem­per­a­ture dur­ing trans­porta­tion. This is exact­ly what farm enter­pris­es do that sup­ply milk to cus­tomers.

They have the appro­pri­ate equip­ment, which means they can guar­an­tee the safe­ty of the prod­uct.

What’s on the mar­ket? You will nev­er know when the milk bought from your grand­moth­er was milked, in what dish­es it was poured and at what tem­per­a­ture it was stored and trans­port­ed. It can “live” and E. coli, and staphy­lo­coc­cus, and strep­to­coc­cus, and a host of oth­er dan­ger­ous microor­gan­isms.

Criterion 4. Useful properties

Home­made milk bought “on tap” can, of course, be boiled. But then, along with the path­o­gen­ic flo­ra, most of the use­ful sub­stances will die, and it is for them that we buy milk. Boil­ing is detri­men­tal to vit­a­mins C, A, B and D.

Cal­ci­um under the action of high tem­per­a­ture is trans­formed into a com­pound that is poor­ly absorbed by the human body. And milk pro­tein is com­plete­ly destroyed.

The sit­u­a­tion is dif­fer­ent with UHT milk. It under­goes a gen­tle heat treat­ment, as a result of which dan­ger­ous microor­gan­isms and their spores die. At the same time, almost all use­ful sub­stances in milk are pre­served in their orig­i­nal state. The secret is that dur­ing ultra­pas­teur­iza­tion, milk is instant­ly heat­ed and kept at a very high tem­per­a­ture (137–140°C) for only 4 sec­onds, and then quick­ly cooled and poured into asep­tic pack­ag­ing. Due to the fact that milk is com­plete­ly free of bac­te­ria, it can be stored at room tem­per­a­ture for a long time.

READ ALSO: Doc­tors told how cow’s milk will help you lose weight

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Criterion 5. Sealed packaging

UHT — healthy and safe — milk is bot­tled in mul­ti­lay­er card­board bags. They pro­tect the prod­uct from the neg­a­tive effects of all envi­ron­men­tal fac­tors (mois­ture, light, oxy­gen), and also do not allow microor­gan­isms to pen­e­trate inside.

Milk in such a pack­age is tasty, healthy and can be stored for a long time with­out a refrig­er­a­tor, of course, as long as the pack­age is closed.

So you can safe­ly stock up, take a bag of a healthy drink to work, walk, or give the chil­dren to school as a healthy snack.


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The opin­ion of the edi­tors may not coin­cide with the opin­ion of the author of the arti­cle.

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