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>>>Common sense of Milk
Common sense of Milk2019-05-16T10:22:36+00:00

Common sense of Milk

We provide you with useful information about milk and dairy products.
Check to see if you have any common sense that you were mistaken!

As shown in the wall painting on the milk use of nomads found in the Euphrates Valley around 3500 B.C., milk has been used for a very long time, milk has been used as a staple in countries with developed civilizations such as the birthplace of the three civilizations, and in Korea, milk has been used since the early Joseon Dynasty about 800 years ago, as well as it has been used to cure the royal family and nobility’s use as a supplement.

Dairy products currently produced in Korea are classified into about 34 items according to the Enforcement Regulations of the Livestock Processing Act. White milk, fermented milk, condensed milk, other skimmed milk, buttermilk and whey are classified into white and processed milk. Dairy products are also divided into cheese (natural cheese, processed cheese), powdered milk (milk milk, whole cell milk, skimmed milk), ice cream, and other powdered milks include casein, lactose, whey powder and cream powder.
The quality test items of milk can be distinguished by the chemical test (temperature, freezing point, specific gravity, alcohol test, component test, antibiotic test), microbial test (general bacteria measurement), and somatic cell test, and the field test (intentional test, alcohol test, non-dairy product test) and the water test (component analysis, bacterial test, and antibiotic test) at the dairy factory. The rating system for milk has been in effect for the first time since 1993.6.1 based on milk composition (fat, protein and dry ingredients) and bacterial water somatic cell counts.
The types of milk include sterilized milk and sterilized milk, processed milk (hardened milk, ingredient-adjusted milk), and reduced milk, and sterilized sterilized milk (63 – 65°C/30 minutes), hot and transient bacteria (72 – 75°C/15 – 20 seconds), and ultra-temperature bacteria (130 – 150°C/0.5 – 5 seconds).
Check the refrigeration flow (0 – 10°C), storage condition, and distribution period. The higher the viscosity of ordinary milk, the less refreshing it is, and it is not recommended to take it if there is a foreign odor.
The milk fat is distributed in milk in the form of fat and has a relatively large fat of between 2.5 and 5.0μm. It floats up and forms a cream layer due to its low weight, making the fat easily oxidized and the milk-specific soft taste of the lower layer is removed. It mechanically increases the fat’s digestive absorption rate and makes the fat feel more soft and absorbs protein.
Milk is generally 87% to 88% moisture, 3.4 to 3.7% fat, 3.2 to 3.3% protein, 4.8 to 4.9% lactose, and 0.7% ash, and is divided into other trace elements. It is high in fat A or soluble vitamin B group, mineral composition, Ca, K, P, etc., and contains non-white elements, sterols and phospholipid.
In case of sterilization, the taste and soft texture of sterilization vary depending on the method of sterilization, and in case of processed milk or recombined milk, the taste or smell of fat, protein content, and microbial or enzyme may vary depending on the quality of the milk.
Milk is the most suitable place for the growth of microorganisms. In addition to the use of the cold chain system from domestic milk to processing to sales, consumers should keep the purchased milk refrigerated. It is an effective way to drink it as quickly as possible.
The protein and fat content of each form of milk vary greatly, and this results in a change in taste. The fat of the milk represents a soft, milk-specific texture and gives it a savory taste, but more than 4.5% of the high fat milk has a greasy taste and an assembly flavor, which can make it rather disgusting if consumed in large quantities. Proteins in milk also make the milk taste more sullen and mildly savory with proper homogenization process after sterilization. In addition, lactose is sweetened and makes milk thicker.
There is a slight difference in taste depending on the sterilization condition, but there is little difference in nutrition due to sterilization method. If the same milk is used, it is feared that the low-temperature, long-term, long-term, low-temperature, long-term and short-term bacteria (63 – 65°C, 30 minutes) and high-temperature bacteria (72 – 75°C, 15 – 20 seconds) may easily degenerate into heat-resistant residual bacteria, resulting in reduced taste or nutritional value. However, the ultra-temperature bacteria (130-150°C, 0.5-5 seconds) obliterates almost all heat-resistant bacteria and harmful bacteria, so you can maintain the milk’s storage and enjoy savory taste without losing nutrients.
Diarrhea has many medical causes. For example, people with low lactase or no lactase can experience stomach pain, diarrhea, and feeling of bloating because milk contains 4.5 to 5.0 percent of lactase. Lacto milk, a lactose-saturated milk, does not cause stomach upset.
Easy and delicious food using milk is available for carrot milk porridge, milk curry, milk egg roast, milk bouquet, milk tofu, milk bean paste soup, milk rice, milk ramen, etc. For consumers who cannot or are reluctant to drink milk, cocktail with other drinks is a good way to drink milk.
Milk is recommended to be slowly rolled in your mouth and as cold as possible to make it is recommended that you drink it to make it digestible. At least three cups of milk a day (600 ml) for children and two cups (400 ml) for adults are good nutritionally and physiologically.
White milk is a kind of drinking milk made by mixing spices or flavoring additives with milk to suit the tastes of various consumers. If you add pulp and spices such as chocolate, coffee, strawberry, melon, banana and so on to white milk and process it, it becomes strawberry milk, chocolate milk, coffee milk, banana milk, and melon milk that are currently produced in Korea.
The reason why the taste of milk varies slightly from manufacturer to manufacturer is that it varies slightly depending on the quality of milk, the technology of manufacture, the conditions of heated sterilization, etc. Also, the properties and flavor of the milk depend on the homogenization process due to the effect of the installation. That’s the effect of protein and fat-based micro-particle structures in milk, and when you go through a homogenization process, the texture of the milk is smooth and plain.
Sterilized milk is a drinkable milk consumed daily. It can be distributed at refrigerated temperature (0 to 10°C) for five days. Sterilized milk is a non-nutritive milk with a relatively long distribution period even at room temperature (seven weeks from room temperature). However, to prevent microbial degeneration in distribution, sterilized milk should be heated and filled in a packaging container in aseptic manner, and sterilized milk should be charged at least by obliterating hospital microorganisms with UHT (ultra-heat sterilization method), HTST (hot-temperate sterilization method) and LTLT (temperature Long-term sterilization method).
Strengthened milk enhances the nutrients needed by the human body from the original ingredients of milk. It is known as ingredient-adjusted milk that strengthens composition to suit the purpose of use by adding non-milk ingredients. Among processed milk that is made with spices, nectar and pulp to suit the consumer’s taste, low-fat milk that has less than 2.0 percent milk fat is called low-fat processed milk.
Milk freezes at a temperature slightly lower than water (-0.54°C) but once frozen, the protein structure of the milk is mostly modified and its properties change, so the original taste of the milk cannot be found, so be careful not to freeze the milk.
Milk is refrigerated, so it’s the right way to drink it cold. Inevitably, if you want to drink it hot, you should heat it up to about 60°C and drink it. This is because heating the milk at high temperatures for a long time creates a Cooked Flavor and is feared to cause nutrient degradation.
Milk shipped from the factory is shipped to each office or supply station, where it is delivered by the salesperson in each area. Supermarkets and mass-consumers are usually delivered from the moisturizer. In some cases, they are supplied directly by the company. This series of supplies is all made under refrigeration conditions, so eventually all milk from ranch to factory to supply station to consumer is distributed under refrigerated temperature conditions (0 to 10°C or below). So they’re called the Cold Chain System.
Milk made for consumers who are not capable of dissolving lactose in milk has almost the same nutritional and potable effect as common milk. There’s about 4.5 percent lactose in milk, and normal people generally release lactase, an enzyme that can break down lactose, so there’s no problem. However, those with weak lactase secretion or deficiency are milk products made by enzyme breakdown with lactose intolerance, which causes gas, abdominal pain, diarrhea, etc. due to osmotic action of lactose when drinking.
Generally, milk contains 3.4 to 3.9 percent milk fat, but we make skim milk that removes fat from milk and low fat milk that removes part of it for obesity, adult disease, high blood pressure or hyperlipidemia. Skimmed milk or low-fat milk significantly reduces the greasy and savory taste of milk fat from milk fat, but it also adds a clean and cool texture.
Raw cream (Fresh Cream) is a high-concentration milk fat liquid cream with a retention rate of 18% or more produced in the production of skimmed milk from milk. These liquid creams are mainly used as raw materials such as butter, coffee, cream, and ice cream, but can be processed and used directly for liquid coffee creams and vegetable dressings. It can be widely used as a condiment such as sara or mayonnaise among domestic dishes. Whipped cream is a product that can be used for decorption such as cake and bread since fine bubbles are concentrated when you add emulsifiers and stir them at a low temperature (5°C or below) with processed liquid cream to make the whipped cream a good bubble.
“Market milk” is a drink milk that is hygienicly heated without any adjustment of the nutritional content, and “reconstituted milk” is milk that has been reduced to the milk’s solid content by dissolving the milk or condensed milk or condensed milk. Since the milk is processed close to the milk condition by adding emulsified stabilizers to condensed milk, milk powder, butter, vegetable oil, lactose, milk powder, and casein to suit the composition of the milk, there is a slight difference in the material properties such as taste, tissue, and ingredients.
Lactobacillus drink is a kind of soft drink. It is a drink that is acidic by adding the juice, pulp, and flavour of the lactobacillus effect. In contrast, fermented milk is a dairy product that ferments milk with high concentrations of lactobacillus or yeast, and is divided into rich and sour milk (fantastic yogurt). It is much higher than lactobacillus drinks in terms of the content of lactobacillus and lactobacillus. For your information, the following formula is defined as 100 million/1ml or more for lactobacillus and 10 million/1ml or more for fermented milk, and 8% or more for the lactobacillus drink, but there is no regulation for the lactobacillus type. However, the lactobacillus is more than 1 million/1ml.
Lactobacillus fermented milk products include cheese and yogurt, as well as sour cream, fermented butter and asi-filus milk. The types of lactobacillus used in each product are used in the form of cytoplasm such as Lactobacillus, which produces miscarriage only, Streptococcus, Pediococcus, Leuconostoc, and Bifidobacterium (known as Bifidus), which is used in the form of hyperacid and miscarriages, depending on the type of the flavor, which is slightly fermented product.
Kimchi contains many kinds of lactobacillus, and its effectiveness is reported to be about the same. However, milk lactobacillus is a lactobacillus plantarum that decomposes glucose, mannos and maltose, and leuconostoc mesenteroids and Pediococcus of the bacteria, as well as lactobacillus in the form of hepatitis, since milk lactobacus is mainly lactose in milk. Therefore, the type and number of lactobacillus vary greatly depending on the type of kimchi, and drinking fermented milk products (yields) made from milk containing lactobacillus, the main source of lactobacillus, has a great effect on lactobacillus.
You can simply make yogurt. In general, lactobacillus has the right breeding temperature at a temperature slightly higher than indoor temperature (37±3°C), so put liquid or reciprocal requirements in various milk on the market for about 1/5 to 1/10 minutes, stir them, and leave them in a warm place, and after about 10 to 20 hours, make a delicious fermented milk product of the bacteria. However, it should be treated hygienicly so that there is no contamination of other bacteria and it can be fermented well. And after diluting the yogurt with milk, it should never be heated, and you can keep the coagulated yogurt in a small clean container and use it again.
In general, there are all-terrain milk, skimmed milk, sweetened milk and mixed milk, and other ingredients and applications include prepared milk, combined formula, instant milk, powdered milk, powdered cream, and powdered butter milk. Also, lactose, casein and ice cream mix, which powdered certain ingredients in milk, are also milk formula.
In order to make powdered milk, the milk is sterilized first and then recharged and packaged in a container suitable for use after the enrichment and drying process. This manufacturing process must evaporate a large amount of water after sterilization by heat treatment, so the nutritional loss of milk during the manufacturing process will be considered very large, but in fact there is very little nutritional loss. This is because it is normally de-pressurized heat treated by vacuum pressure at high temperatures and at low temperatures. More specifically, the sterilization process uses the UHT method (130-150°C/0.5-5 seconds) that is instantaneously treated at high temperature, the vacuum depressurization method (below 65-85°C/1 atmosphere) that is used for enrichment, and the spray process passes through the high-pressure core atomizer (atomycetics) and thus the loss of heat is very effective.
Most of the milk powder is then melted back into water and returned to a similar phase to that of raw milk. Cell milk powder is dry milk powder by evaporating only the water in the milk without changing the milk ingredient. The skim milk powder is powdered after removing the milk fat (cream) from the milk, so it can be distinguished between milk and skimmed milk.
Soft milk is one of the leading dairy products developed as a means of transportation and preservation of milk around the mid-1800s before milk powder was developed. It is a product that uses a vacuum concentrator to concentrate solid secretion at a rate of 2.5 : 1% in order to remove moisture from milk while minimizing nutritional loss. Concentrated milk is generally referred to as milk that has been concentrated to increase the concentration of solids in the milk rather than as a means of long-term preservation of milk. Semi-finished milk is also called condensed milk, which is made to pay milk as a substitute for milk powder products or baby milk.
It’s not easy to choose a good product because milk and dairy varieties are diversified and similar products are available simultaneously. However, in general, the packaging should be clean and free from defects such as damage (especially in sterile products, shock marks are fatal defects), and the product being sold to match the product’s distribution and retention temperature conditions, so that its contents are fresh, flavor and tissue are uniform. It would be a good idea to check the date of manufacture and select a product.
Healthy cows produce quality milk. A somatic cell contains white blood cells and mammary glandular epithelial cells, and if there is an infection or trauma to the mammary gland, the somatic cell count increases. In normal milk, there are less than 300,000 somatic cells per ml, and there are hundreds of thousands of milk cows that are infected with mastitis. This somatic cell count, along with the number of bacteria, is an important factor in determining the grade of hygiene for crude.
Antibiotics and synthetic antibacterial agents, which are usually harmful residuals, are often wired to some of the pesticides sprayed on cows’ disease and feed crops. To prevent the milk from being delivered, the milk is stopped for a certain period of time after the injection. To check the residual concentration up to the trace, we use the latest methods such as TTC II test, Charm II test, and Delvo test. The legal standards for that are lower than 0.004 ppm and 0.1 ppm for the antibiotic penicillin G and oxytetracycline, and 0.01 ppm for each of the seven synthetic antibacterial agents, including Sulphamethazine, Sulphadiazine and Sulphatzol.
In milk proteins, casein is very acid-resistant and easily coagulates. It is recommended that you avoid cooking with foods that are high in acid, such as milk from home, vegetables and nectar, or if you keep it for a long time, because milk ingredients can be coagulated by various organic acids in the food ingredients. If the clotting phenomenon is not severe, there is no problem, but if it smells bitter or offensive, it is highly likely to be a spoiled milk and should not be taken. The test method for the condition of milk is to mix 70% of 1ml of milk with the same amount of alcohol and shake it for about 3 seconds, if it doesn’t get tangled, it is fresh milk.