"Sincerely yours" - "high quality milk"

ADVERTISING RIGHTSIn one glass of thisphenomenal product created by nature itself. This is as much as is contained in 7 sardines (including bones), 2.5 cups of raw broccoli, 3 cups of peanuts or 4 cups of black beans.Sincerely yoursIt is obvious that a glass of milk is your babywill drink with much greater willingness than eat all of the above. And if we are talking about a baby, then milk a priori becomes the only healthy product. In addition to calcium, milk contains such valuable elements as: phosphorus, which participates in the construction of brain cells and promotes the coordinated work of the nervous system; B vitamins, which help fight stress and relieve fatigue; vitamin A, necessary for vision and healthy skin. All these vitamins and microelements are only in natural milk. But why keep a cow? We have long stopped believing the inscriptions on the labels. It is difficult to convince yourself of the beneficial properties of milk that does not sour for more than a month. Unfortunately, many people do not pay attention to the process of its preparation when buying milk and do not understand the difference between pasteurization and sterilization, and in vain. Scientists easily explain the fact of the "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 holding time and cooled. During such processing, all microorganisms are killed - both harmful and useful, vitamins are broken down, fats and proteins are converted into other forms. Milk becomes "dead". That is why a product processed in this way has a shelf life of up to 6 months. Pasteurized milk is considered more useful. During pasteurization, it is heated to 60 degrees, which allows preserving not only vitamins, but also most of the useful microorganisms. If the packaging says "reconstituted milk", it means that the dry milk was reconstituted with water using special technologies. When it says "normalized milk", it means that its mass fraction of fat was regulated. The normal natural fat content of cow's milk is 3.4 %. 6%, it depends on what the cow eats, its condition, the time of year and other factors. When producing 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. , - you will rightly note.