ON THE RIGHTS OF ADVERTISING IN ONE GLASS OF THISa phenomenal product created by nature itself,. That's as much as 7 sardines (including bones), 2.5 cups raw broccoli, 3 cups peanuts, or 4 cups black beans. Sincerely yours, it is clear that a glass of milk is your babywill drink much more willingly than eat all of the above. And if we are talking about an infant, then milk a priori becomes the only useful product. In addition to calcium, milk contains such valuable elements as: phosphorus, which is involved in the construction of brain cells and contributes to the coordinated work of the nervous system; B vitamins, which help fight stress and relieve fatigue; vitamin A, essential for vision and skin health. All these vitamins and minerals are found only in natural milk. But not to have a cow? We stopped believing the inscriptions on the labels long ago. It is difficult to convince yourself of the beneficial properties of milk, which does not sour for more than a month. Unfortunately, when buying milk, many do not pay attention to the process of its preparation and do not understand the difference between pasteurization and sterilization, but in vain. Scientists easily explain the fact of "milk longevity" of sterilized milk. In the sterilization process, which is used by manufacturers much more often, milk is brought to a temperature of over 100 degrees with a temporary exposure and cooled. With this treatment, all microorganisms are killed - both harmful and useful, vitamins break down, fats and proteins pass into other forms. The milk becomes "dead". This is why a product processed in this way has a shelf life of up to 6 months. Pasteurized milk is considered healthier. During pasteurization, it is heated to 60 degrees, which allows you to preserve not only vitamins, but also most of the beneficial microorganisms. If the packaging says "reconstituted milk", it means that with the help of special technologies the milk powder was restored with water. When it says "normalized milk" it means that its fat mass fraction has been regulated. The normal natural fat content of cow's milk is 3.4 - 6%, it depends on what the cow eats, what her condition is, the season and other factors. In the production of low-fat milk (1.5-2.5%), it is not diluted with water, as many consumers think, but the excess fat fraction is removed using separators. At the same time, milk practically does not lose its biological value, the amount of mineral salts and vitamins in it remains the same as in non-standardized milk. , - rightly you will notice.