Milk is the most amazing product given to us by nature. Rural residents have the opportunity to use it immediately from under the cow. But the townspeople buy a useful and irreplaceable product in the store. This milk necessarily undergoes heat treatment, which extends the shelf life of the product. This article will focus on milk sterilizers: their design and purpose.
Benefits of milk
From the very first days of birth, a person eats milk, first breast milk, and later - cow's. This product is rich in vitamins and minerals, enzymes and proteins, milk fats and sugar. Useful substances are easily absorbed by the human body.
Especially milk is useful for babies, because protein is so necessary for building muscles, skin cells, nails and hair. For normal bowel function, there must be a sufficient amount of milk sugar in the body. It helps to normalize the microflora, removing purulentfoci and infection. Milk saturates the body with calcium, which nourishes bones, teeth, promotes the production of hormones and enzymes.
The product contains many vitamins that contribute to the normalization of all life processes in the human body. The nervous system calms down especially well, stress is relieved, and depression disappears.
Medeleev's table of milk composition
This he althy and tasty product is rich in minerals: calcium and potassium, magnesium and phosphorus, sodium, chlorine and sulfur. All of them are macronutrients. The greatest value in milk is calcium. It is easily absorbed by the human body. For example: cow's milk contains one hundred to one hundred and forty milligrams of the element per percent of the product. The amount of calcium in milk is directly related to the diet of the animal, its breed. The stage of lactation and the time of year matter. So, for example, in summer there is less calcium in milk than in winter.
Milk is useful in micronutrient content. Their concentration is small, hence the name. This group of minerals includes copper and iron, manganese and zinc, iodine and cob alt, aluminum and fluorine, selenium and silicon, chromium, lead, chromium, tin and others. They are part of vitamins and enzymes. The amount of these minerals in milk depends on water, soil, composition of animal nutrition mixtures, animal he alth, processing methods and storage conditions of the product. Possessing a set of elements of almost the entire periodic table, can milk not be useful? Of course not. Milk isthe very first food. People consume milk throughout their lives.
Which sterilizer to choose: steam or cold?
With the advent of a baby in the house, it becomes necessary to boil nipples, bottles, toys often. They quickly deteriorate from this, and the method of cleaning accessories is not very convenient: you need a pan, trays, potholders. For this, there is a specially designed device that is simple and easy to use. This is a milk sterilizer. After getting acquainted with the parameters of the devices, everyone will choose the best for themselves. Sterilizers come in:
- Regular steam. They are used when you need to clean nipples, bottles and metal utensils. The action is based on hot steam.
- Steam for microwave. This heated device is used to clean dishes and accessories. This uses the power of a microwave oven to heat water.
- Milk sterilizer that uses cold disinfectant liquid for processing. It can be used without being connected to the mains.
When buying a sterilizer, a passport is always included in the packing box indicating the technical characteristics and parameters of the device. Pay attention to the following:
- How many bottles fit.
- The presence of the time indicator. Without it, you will have to constantly monitor the process.
- Able to sterilize other accessories.
- Device power. They release models with different dates.sterilization: from five minutes to twenty.
Milk sterilizer for home
This device is designed for heat treatment. Sterilized milk is purified from pathogenic bacteria and microbes. They simply die due to exposure to high temperatures. The disadvantage is that in sterilized breast milk, some of the nutrients necessary for the formation of the child's immunity are lost. Therefore, heat treatment is not recommended for permanent use.
Sterilize baby's milk only when necessary. For example, a woman who has given birth does not have her own milk or it is not enough. Then the donor product is necessarily processed. The breast milk sterilizer at home is very simple. To do this, it is enough to adapt a large enameled pan, prepare glass or plastic bottles. The procedure is:
- Breast milk is bottled.
- The pot is filled with water so that the container is stable, does not float in the water and does not fall.
- Gas or electric stove turns on. The pot is put on fire, the water is brought to a boil. Then the heating is reduced, and boiling continues. Five to eight minutes is enough.
- Stove turns off.
- The bottles are carefully removed from the pot using a towel to avoid scalding.
Baby food sterilizer
Install Babymoov is an indispensable tool for any mom. This baby milk sterilizer is equipped with holes forsteam supply not only on the central tube, but also on the bottle holders, which have removable mechanisms. If necessary, breast pumps can be treated. The central part of the installation is also removed, you can dry the container on it. As you can see, these operations are done without touching the dishes with your hands. The installation holds six bottles with nipples dressed on them. By the sound signal, you can know that the sterilization is over. Philips sterilizers are also very popular, however, they are quite expensive. There is also an alternative - the Belarusian sterilizers "Buslik", which many mothers buy with pleasure, since their quality is not bad, and the price is more than affordable.
Product processing methods
Sterilized milk is a sterile product. It does not contain the bacteria present in the raw product, which prolongs the shelf life and does not change the taste. There are different ways to sterilize milk:
Single-stage. It is used for the manufacture of sterilized milk in bags. The product is heated to a high temperature - one hundred and forty - one hundred and fifty degrees for one second. Then cooled, homogenized and poured into sterile bags
Two-stage. This method is used when not bags, but glass containers are used as packaging. Milk is heated to the same temperature as in the first case, only kept for five seconds, not one. The product is cooled, poured into glass containers and re-sterilized. But the temperature is lowerone hundred and twenty degrees, and the processing time is longer - twenty minutes
When producing sterilized milk in the first way, the biological value of the product is better preserved. The taste of milk is the same as fresh.
Steiled milk production technology
- Preparing raw materials.
- Milk is normalizing - fat content is reduced to a single figure.
- Homogenizes - the consistency must be homogeneous so that the cream does not flake off.
- S alts-stabilizers are introduced.
- Sterilized - heating temperature of one hundred degrees and above.
- Cooling.
- Spills immediately.
Why do we need stabilizer s alts? They control acidity. Their presence in milk does not allow the product to turn sour for a long time - six to eight months. There is the concept of a buffer zone. If it is occupied by lactic acid, the product will turn sour very quickly. S alts dissolve and forcibly fill this void, preventing the product's acid from penetrating there.
A milk sterilizer is used for industrial processing. The process is carried out under conditions of absolute sterility. For bottling this particular product, closed installations are used so that microbes do not get in. The packaging is sealed, so the milk is insured against the harmful effects of the external environment.
Device for processing milk at the place of its milking
A farm milk sterilizer is essential for every livestock farm. The product is sold for sale to the public after special processing. But if onthe farm has newborn calves, the first time after they are born they are fed with milk. Before it needs to be processed so that the kids do not become infected. They use a light milk sterilizer for mini-farms "CSM".
It is a gas discharge lamp with a powerful stream of ultraviolet rays. There is no ozone exhaust, which prevents the milk fat from oxidizing, resulting in a milk that does not have an unpleasant odor. The sterilizer is powered. Its warm-up time is four minutes. It must be taken into account in the course of work. To check that the milk sterilizer is ready for use, a red object is brought up to it at a distance of one meter. If it turns brown, the device is ready for use at full capacity.
The sterilizer in the flask is placed so that it does not touch the surface of the milk, which must be constantly stirred. Samples are taken at intervals of ten minutes using a masttest. When it shows a negative reaction, the milk is ready to be fed to the calves. The ultrasonic milk sterilizer is widely used for milk processing in modern farms.
Tubular sterilizers
These units are designed for heat treatment of milk, cream, various juices. They are used in industrial production, where it is necessary to carry out long production cycles. The standby mode on the milk sterilizer takes a short period of time, and the product retains its beneficial properties. These sterilizers are characterized by a high levelsanitation, good thermal productivity, low maintenance cost, which is important in production scale.
Advantages of tubular sterilizers
- No possibility of infection with pathogenic microbes.
- Easy to take a sample to check the readiness of the product.
- Flushing the installation with a solution is carried out automatically. The control panel is equipped with switches for rinsing time, temperature, concentrate dosage and more.
All production lines are automated, ensuring complete sterility
Milk-borne diseases
This product man receives from animals. If they are he althy, there will be no harm even from drinking fresh milk. But if the animals are sick, the chance of infection is high. A person can get tuberculosis, foot-and-mouth disease, brucellosis, or coccal infections. That is why it is so important to sterilize milk. Thanks to this procedure, the product is cleansed of microbes and bacteria, while retaining its valuable properties.
