Why is milk white?

What is milk?This nutrient liquid, which produce females mammals, including humans.As soon as we are born as his first product, which we have to try, it is the mother's milk.Why?Because it is the only food you can digest breast kids.

most popular milk cow is considered today - it can be found for sale in any supermarket.According to research, this drink has a mass of useful aeschestv, which includes including macro- and microelements.The most important element of the beverage can be called calcium, because it here very much.In addition, it easily digestible.Interestingly, the calcium in milk in the winter a little more than in the warm season.In addition to calcium should also be mentioned potassium, sodium, magnesium and phosphorus.However, not all is rosy - here you will find harmful for the body cholesterol, as well as the pollutants, which include lead, pesticides, radionuclides, and even female hormones.Of course, all of these substances are contained in an extremely small amount.

Well, we know how useful this can be a great drink.And now it is time to talk about why milk is white.


In this case, does not necessarily consider the cow's milk.What would you have, be it goat, camel, mare's or someone else's milk is always white.However, the similarity concerns only shade, because the taste of the drink and in different animals may be very different.

So, what's the deal?Scientists have found that the reason for this is the special milk protein called casein.It was he who creates the spherical particles in the milk type, which determine the color of the drink beloved by many.Speaking of milk protein, the casein accounts for at least 70 percent.Casein is also found in all dairy products, but most of it can be found in cheese and cottage cheese.It should be noted that in the casein immediately enters the 20 amino acids that are vital for the performance of the human body.Interestingly, 8 of the 20 amino acids are not produced by the body, so it is necessary, what would they have done with food.Otherwise, the person may begin to experience health problems, the least of which is a vitamin deficiency.

Many of you have probably noticed that in many cases the milk is more yellowish tint.This color gives the drink a beta-carotene, which is found in large quantities in the pumpkin or carrot - thanks to him, these vegetables have orange.Besides the fact that this element tends to stain other substances, it has many useful properties.For example, improves vision, and greatly increases the body's immunity.

Where less milk has a non-standard shades, such as pink.It may indeed be the case if a cow diet basis will be, for example, plants of the family Ranunculaceae.However, if the cow prefers to eat only corn, then the milk will be more yellow than usual - again because of the large amounts of beta-carotene.

Incidentally, the human diet should be at least a quarter consist of milk products.Alas, not everyone is allowed, as the umpteenth percentage generally can not eat "milk" because of malabsorption.

sterilization and pasteurization of raw milk

There are two kinds of processing raw milk - sterilization and pasteurization.In the first case, the product is completely free from all types of microorganisms, including bacteria and their spores.Pasteurization is aimed at the destruction of toxigenic microorganisms.Why do it?For example, you can not be exactly sure of the health of the cows.Who knows, maybe her milk tainted with any stick?In addition, there can drink, and various other bacteria, for example, with the hands of personnel.To apply this pasteurization (heating liquid products to a specific temperature for a certain time), during which all microbes and pathogens of various diseases just killed.But the "raw" milk, as it is called, can be dangerous to health.And it's not a joke