How milk powder is made. The main stages of the production of milk and dairy products. Scope of use of skim milk

Of course, milk is made by and large by a cow. But from the cow's udder to the shelves of stores, milk still makes a huge and technological way. We will meet him today.

Aslan Shauey writes: Today I will talk about how natural milk and other dairy products are made. In order to find out how natural milk is produced, we will go to the cleanest district of the Moscow region - the Ruzsky district. As we were told by representatives of the agricultural holding "Ruzskoe Milk", who invited them to their production, there are no industrial enterprises in this area, therefore, the air is cleaner and the grass is more useful for the cows from which they receive milk.

The company is one of the rare representatives in this field, which does not process milk from different farms, but produces only its own. As they explained, this is done so that they can control the quality of milk, because there are times when farmers donate milk of poor quality to factories, which affects the final product.

Before we went to the fields and farms, we were given the opportunity to taste the products of the agricultural holding. Really delicious. I immediately grabbed the curd with raisins and the Adyghe cheese, the quality of which I liked very much, believe me as a true Adyghe!)

As you can see, the company's assortment is quite large - milk, kefir, sour cream, cottage cheese, processed cheese, Adyghe, yogurt.

What surprised me was that the barcode was crossed out. Now I can't remember exactly the explanation of the company representatives on this matter. Can someone from the readers tell me?

Like any other company is proud of its achievements, Ruzskoe Milk is proud of its own. They have more than enough medals and other awards.

A local newspaper writes about the Prime Minister's award to the agricultural holding for good results.

And the president and prime minister are even depicted on the company's postcards. At one exhibition they were presented with a basket with the products of "Ruzsky Milk" and they liked it so much that they even captured themselves in a photo drinking milk at a country residence.

At a small press conference, I have a very interested person.

We were told that the agricultural holding can be said to be young, it was founded in 2003 from the merger of various collective farms and farms of the Ruza region that had fallen into decay. Now the company unites 8 agricultural enterprises, the "Bogorodsky" feed mill and the "Ruzskoye milk" plant. This, as I said above, allows you to control all stages of production - from pasture and farm, to dairy and shop.

After tasting the milk, we get on the bus and go to the farms belonging to "Ruzsky Milk".

During the existence of the company, lands were plowed up and sown, which had not been used since the collapse of the collective farms and managed to grow over with dense weeds. Now in these fields, winter wheat is grown, which is grown specifically for animal feed.

At the moment, the agricultural holding owns 23.5 thousand hectares of arable land, 8 agricultural enterprises, 45 livestock buildings, as well as its own production of dry feed mixtures. In addition, about 9 thousand heads of cattle, an enterprise for the production of vermicompost, a machine-technological station, a dairy plant "Ruzskoe Milk", which allows processing 100 tons of milk per day, and a chain of stores "Ruzskoe Milk", which represents a large assortment of natural dairy products. ...

In the photo below, by the way, one of the machine-technological stations, which was created on the site of an abandoned hangar.

Modern harvesters.

And other equipment for sowing and harvesting.

There are both domestic cars and modern foreign ones. This one collects the hay into large bales.

I love the smell of freshly cut grass.

The fact that everything is in order with nature here is evidenced by the abundance of living creatures. Some kind of feathered predator is looking out for prey on the ground.

The agricultural holding also grows potatoes, which are sold in various retail chains.

In the store, such a package cost about 150 rubles. (for the summer of 2014). It can be purchased in the shops of the Azbuka Vkusa, Globus Gourmet, Billa chains, as well as in the brand stores of the agricultural holding in Moscow and the Moscow Region. We received a package as a gift and I will tell you that it is really delicious.

At first, the cows look at us with apprehension, then realizing that we are not harmful to them, they are allowed to come closer and capture themselves on camera. In summer, they graze in the fresh air, in the fields planted with herbs. This eliminates the ingestion of animal plants that spoil the taste of milk. Especially the wildly overgrown hogweed, which can even be harmful to animals.

Some were able to find a common language with the cows.

We pass the Ruza reservoir. Our path lies in the barn.

As we were told, after the morning milking, the cows enter the barns only for lunchtime milking and in the evening. We were not allowed into the main one, but into the one where the animals are quarantined.

Here our group is required to wear disposable clothing. Either so as not to get dirty, or not to infect.

Thanks to Dima e_strannik for the photo.

Calving cows and calves are kept here. In order for a cow to give milk, she must calve. After birth, the calves are raised separately. Especially on dairy farms, female calves are valued, males are trying to sell to other farms. As in many modern farms, cows are artificially inseminated here. At the same time, the semen of the most valuable breeding bulls-producers is used, which excludes the possibility of infection of the cow with diseases. Bull seed is imported and quite expensive. As we were told, there are practically no worthy analogues in Russia.

Calves live in the warm season on the street, in such little blue houses. In winter, of course, they are moved to the barn, where it is warm.

There is such a wet rug at the entrance. But we are already in shoe covers, therefore we will not bring in excess dirt.

The time that elapses from the moment of milking to the arrival of milk at the plant is no more than 2 hours. Here it is pre-cooled to 6 degrees.

There is also a soap mat at the entrance to the barn.

Cowshed hostesses, main nurses. These cows were purchased in 2013 from Canada. When delivered to Russia by sea, the ship got into a strong 4-day storm and unfortunately some of the animals died. Now they are cherished like the apple of an eye.

The smell is not strongly felt, since the manure is washed off with water and a cleaner is constantly on duty here.

Before milking, a little milk is expressed, the udder is wiped.

And an automatic milking machine is installed.

But by the way, and the office of that same inseminator (almost like a terminator)).

The second part of the reportage was made a little later. For the first time, we would not have had time to visit so many places in a day, so they promised us to arrange a separate excursion to the dairy plant. As it is a perishable product, only staff are allowed to enter many areas. As we were told, one day TV men came to them to shoot a report. After being admitted to various containers, a large amount of milk had to be poured out, as it deteriorated after visiting them.

"Ruzskoe Milk" makes a product without adding various preservatives and only in the Ruzskiy region, therefore the company is limited by the territory of distribution of its product - it is natural and perishable.

From farm to factory, milk is delivered within an hour, since the farthest farm is only 40 km away. from Ruza. At the factory, milk is poured into large containers, where it is pasteurized at 98 ° C for a few seconds. Contact with air after the milk enters the container is excluded, therefore from the side you can only see large metal tanks and pipes through which milk flows. Only in the workshop for the production of soft cheese does the process take place in the open air. There is a sterile regime, so access to outsiders is closed there.

After passing all the necessary procedures, pasteurized milk enters such containers, from where it goes for the preparation of various products.

In the premises where we were allowed to rinse the equipment, so we did not pose a danger to production, although of course we were wearing dressing gowns, hats and shoe covers. In the photo there are separators for the separation of cream and the production of sour cream.

I don’t remember what kind of apparatus.

Churns

We caught the moment of washing the equipment. Water for flushing equipment is pre-treated. They poured the water, poured more water, closed the hatches and turned on the churn.

It looks like this in practice.

Ready butter. It will be packaged soon.

The lids are poured into a special apparatus, which arranges them and carries them along the grooves to another apparatus, where they find their place.

The process of pouring yoghurt into packages is hidden from us. Fruit additives are also natural, they are purchased abroad, since our enterprises do not produce the quality required for the enterprise.

After leaving the machine, each package receives a hologram and travels on.

One push and the pack is already packed.

But that is not all! At the factory, test samples are taken from each batch, which are stored for 15 days, so that in case of customer complaints, the product can be compared with the sample. Almost all products have a shelf life of 7 days, although due to proper storage and high-quality packaging, test samples do not lose their consumer properties for up to 10 days.

The laboratory looks serious. Quality control is strictest.

Pay attention to product requirements.

And only some employees are allowed to enter here.

After packing, the products of the plant go to the warehouse. In the photo there is a refrigerating chamber.

An interesting fact - kefir is sent to the distribution network only the next day, since it needs to ripen. This is also done at the finished goods warehouse.

And then the dairy products go to stores in the agricultural holding's cars. I cannot say that I am a regular customer of this brand, this quality implies a high price, but I was convinced that the products are really natural and tasty, especially after I tasted the gifts from "Ruzsky Milk" after the excursion.

Now you know how real milk and dairy products are made!

Join us!

Healthy, low fat, low calorie milk? Yes, there is such a thing - vegetable. We will tell you about its types, properties, help you choose the right one and give you recipes for cooking at home.

What is vegetable milk

This is the name of a drink made from plant ingredients in appearance and taste that resembles the milk we are used to.

Since, according to the regulations, only a product of animal origin can be called "milk", although the recipe says almond milk, in the store the price tag will say - the drink is almond. By the way, there is also World Plant Milk Day - August 22.

Who prefers vegetable milk and why?

Vegetable milk comes to the rescue when ordinary milk is not suitable for one reason or another. For example, people who:

Do not consume animal products: constantly - vegans, raw foodists, or temporarily - during fasts.
Forced to give up regular milk for health reasons, doctor's recommendations.
Dissatisfied with the ethics of regular milk production - the conditions for keeping cows, additives and antibiotics they receive. All this affects the quality and nutritional value of milk.

In addition, plant-based milk diversifies the life of gourmets, lovers of experimenting with new ingredients and new tastes. And it helps the chefs to convey the local flavor. Coconut milk is typical for Thai cuisine, while poppy milk is a common ingredient in Russian cuisine.

What vegetable milk is not made of!

That's where the creativity is! Various types of grains, seeds and nuts. Take note - the sources are simple and accessible:

From nuts: almond, cedar, coconut, cashews, pistachios, macadamia, Brazil nuts, walnuts, pecans, chestnuts and hazelnuts.

From grains and legumes: rice (from white, brown and wild), soy, oat, buckwheat, pea, spelled, barley, millet, quinoa, peanuts, teff, amaranth, etc.

From seeds: poppy seeds, sesame seeds, hemp seeds, from chia seeds, sunflower seeds and pumpkin seeds.

The benefits and contraindications of plant milk

Common to all species

Each type of plant milk has its own flavor shade, referring us to the original product. To balance the taste, spices are added - cinnamon, vanilla, a little sea salt, sweeteners.

We recommend consuming plant-based milk within reasonable limits and alternating between types. Thanks to the rotation, the menu will be varied in vitamins, macro- and microelements. It is easier and more enjoyable than calculating the benefits of each type of milk.

Vegetable milk, unlike an animal, does not contain:

Lactose (milk sugar)- some people lack the enzyme necessary to break it down, which causes intolerance to dairy products.

Casein (beta-casein A1)- it is present in the milk of most breeds of cows. It is beta-casein A1 that scientists and doctors are increasingly calling the true cause of milk intolerance. It has been shown that A1 beta-casein is degraded in the gastrointestinal tract with the release of the peptide beta-casomorphin-7 (BCM7), which has opioid properties and can cause inflammatory processes in the body.

Cholesterol- for people with metabolic disorders, the use of dairy products is not recommended.

The undesirable consequences of consuming vegetable milk are most often associated with allergic reactions to the substrate from which it is made - oats, nuts, soy, legumes and additives used by manufacturers: flavorings, emulsifiers, vegetable oil.

About different types

Soy milk

Soy milk contains potassium and magnesium, calcium, proteins and fatty acids. It helps lower cholesterol levels, improve circulation and heal wounds.

A distinctive feature of soy milk is the presence of isoflavone, a natural substance that belongs to the group of phytoestrogens. In structure, phytoestrogens are similar to human estrogens, but less active.

The presence of isoflavone, on the one hand, helps women cope with the menstrual syndrome, on the other hand, makes soy milk an undesirable product for pregnant and lactating women.

However, with proper production, the amount of isoflavone in soy milk is so small that you need to drink tens of liters daily for any changes to occur.

Oat milk

Oat milk is rich in B vitamins, contains calcium, phosphorus, iron, antioxidants.

Thanks to its high fiber content, oat milk strengthens the digestive system and makes you feel full. And its beta-glucan helps lower cholesterol and bile acids in the intestines.

Oat milk normalizes metabolism and has a low calorie content, so it is ideal for those who want to lose weight or not gain extra pounds.

Oat milk is more likely to contain gluten. If it is absent, there is a special mark on the package. And oat milk is not suitable for diabetics.

Rice milk

Rice milk contains fiber, vitamins B3, B6, iron, copper and magnesium. Such milk will be useful for insomnia, stress, chronic fatigue, for improving the condition of the skin and the functioning of the digestive system.

Some manufacturers additionally saturate the finished product with vitamins A, D, B12 and calcium.

Rice is gluten free, so rice milk is good for people with gluten intolerance. The calorie content of rice milk is approximately 52 kcal per 100 g.

Recently, they have been writing about the arsenic content in rice. Accurate data on varieties, places of growth, and so on are not given, but scientists do not recommend using rice milk for feeding infants and in the diet of children. Rice milk is safe for adults.

Coconut milk

Coconut milk is low in calories and can be quickly absorbed by the body. It's just a storehouse of nutrients.

It contains 24 amino acids, polyunsaturated acids of the class Omega-3, 6, 9, vitamins of group B, A, C, PP, K, E, mono- and disaccharides, copper, sodium, selenium, calcium, phosphorus, iron, magnesium, zinc , manganese, essential oils, fatty acids (palmitic, lauric, capric, stearic).

Thanks to such a rich composition, the use of coconut milk has a beneficial effect on the cardiovascular and gastrointestinal systems, stabilizes hemoglobin levels, glucose and cholesterol levels in the blood, improves brain function and accelerates muscle gain.

Almond milk

Almond milk contains calcium, phosphorus, manganese, zinc, copper, potassium, magnesium. Vitamins A, E, C, B1-B9. For example, 200 ml of almond milk will provide a daily amount of vitamin E. Therefore, this milk is good for the nervous system, muscles and skin.

In addition, almond milk contains a sufficient amount of fatty acids omega-3, omega-6, omega-9, which help in the functioning of the cardiovascular system. Calorie content - about 51 kcal per 100 g.

How plant milk is obtained

Let's consider the production of almond and soy milk as an example:

Almond milk

Whole nuts are soaked and washed.
Then they are cold crushed until smooth. It is important to exclude heating during grinding in order to prevent the destruction of nutrients and the oxidation of fats.
After that, filtration in machines begins, like a "French press" through a fine mesh, which separates particles of nuts, while retaining fibers / fiber. Thus, almond milk is thick and rich. The main task, the solution of which took the technologists years, is to preserve proteins, fats and nutrients in almond milk after filtration.
And finally, the final stage is aseptic filling, which allows keeping freshness and quality throughout the entire shelf life.

Soy milk

Soy milk is obtained as a result of extraction into water of all the beneficial substances contained in soybeans. Soaked soybeans are ground with water in special mills and filtered.
The remaining cake, which is called okara, resembles a thick porridge. It is nutritious and healthy, but requires additional cooking.
The filtered liquid is boiled and packaged, sometimes heat treatment occurs after packaging.
The high temperature neutralizes unwanted enzymes and specific taste in soy milk. It is possible to add flavorings before packing.

What can be found in stores

For many years, plant-based milk has been exotic - it's easier to make at home than buy it in stores. First, imported brands appeared on sale.

The most famous to this day remains Alpro from Belgium. They have soy milk with different flavors, almond, hazelnut, cashew, coconut, oat and rice milk in their line. There is also a line of vegetable yoghurts, desserts and creams.

The stores also present:

Isola bio- milk from rice, oats, spelled, barley, millet, sorghum, almonds and soybeans.

Scotti- rice milk in various combinations (chocolate, with added vitamins), including made from brown rice, from quinoa and oatmeal.

Foco and Aroy-D- coconut milk and cream.

Until recently, only soy milk could be bought from the domestic market. The most famous manufacturer is the company " Soimik "(previous name "Soiko"). They are produced in two types - natural without additives and vanilla.

Now on the shelves there are three more domestic brands of vegetable milk - Bite, Ne Moloko and Flora.

Bite from BioFoodLab - almond, rice with coconut, oatmeal, soy and soy with vanilla. The peculiarity of the line is that it does not contain sugar and a striking design that continues the series of bars.

Ne moloko from Sadov Pridonya - three types of oat milk: classic, light and chocolate. Please note that the composition contains rapeseed oil. It contains more omega-6 than the body needs, which can cause inflammation. At the same time, it is a cheap ingredient, and it is possible that this is the reason for the low price of the product.

"Flora"- the company produces rice, soy and oat milk, under a contract in Spain. Does not contain sugar, it contains refined deodorized sunflower oil.

How to choose the right one

Read the composition on the label carefully.
If there is sugar in any form, it might be worth looking at another product.
Bio / organic certification will be a plus.
The presence of salt, sunflower oil, preservatives is rather a minus. The simpler the composition, the better.
Do not be alarmed by lecithin, it is good for the liver, brain and nervous system.
Gluten-free options - no wheat, rye or barley preferred.

How to do it yourself

Try plant-based milk. We give three recipes: oatmeal, almond, coconut.

Helpful advice: By changing the ratio of water to dry part, we get a consistency from light "milk" to rich "cream".

Sprouted Oat Milk:

Ingredients:

Sprouted oats (soak naked oats for several hours, and then leave them to germinate in a container for 12 to 36 hours) - 1/4 cup;
Water - 4 glasses.

Preparation:

1.Wash the oats.

2. Mix all the ingredients and load into a blender, grind at high speed for 2-3 minutes.

3. We filter in any convenient way.

Almond milk, chef version:

Ingredients:

Unroasted almonds, pre-soaked for 6-10 hours, washed - 1 glass;
Coconut flakes - optional;
Cinnamon stick (or replace with ground) - 1/2;
Water - 5 glasses;
Fine sea salt - a pinch;
Sweetener (stevioside, honey, Toba syrup, agave syrup, etc.) - to taste;
Unrefined linseed or cedar oil - 1 tbsp. l.

Preparation:

1. Whisk all the ingredients in a blender.

2. Strain through cheesecloth or a dense mesh or a special bag for nut milk.

3. Store in the refrigerator until use.

Simplified version: Beat the almonds and water.

Coconut milk, green and simple version.

Ingredients:

Large ripe coconut.

Preparation:

1. Remove the fiber from the coconut, wash it.

2. Find eyes-recesses on it and pierce it with a gimbal.

3. Pour the coconut water into a bowl through the holes.

4. Break the coconut into pieces and clean each of them from the shell and from the inner brown crust.

5. Rub the peeled white coconut pulp on a fine grater or grind it in a food processor.

6. Put it in a bowl with coconut water, fill it with warm water (so that it covers all the pulp) and leave for several hours to saturate the water with the aroma and taste of the coconut.

7. Strain through cheesecloth (you can use a special bag for nut milk).

8. When all the liquid is drained, twist the cloth and squeeze it properly to use the coconut milk to the last drop.

Simplified version: Beat the shavings with water in a blender. We filter. We now have two great foods at once: coconut milk and low fat coconut!

Cows, like human women, release milk after a baby is born to feed that baby. A cow that has not given birth to a calf will not give milk. Accordingly, the technical process is as follows:

1) At a year and a half, the cow is artificially inseminated. Pregnancy in cows, like ours, lasts 9 months.

2) The first 2 weeks after the birth of the calf, it is kept together with the cow (the cow at this time gives colostrum, which is still not suitable for industrial processing); the calf is then removed from the cow.

3) For the next 2 months, the cow is milked (very densely fed, in return they receive about 30 liters of milk per day) and re-inseminated.

4) For the next 7 months, the cow gives about 15 liters of milk every day.

5) 2 months before calving, the cow is "started" - they stop milking so that she can properly prepare for childbirth. Next, go to step 2.

Where is Greenpeace looking

Posters with bloody fur coats are very easy to Google, but those with bloody milk are not. This is a flaw, it needs to be corrected. If there are (photo) artists among you, I suggest three themes to choose from:

1) Most of the calves taken from mothers in step 2 are sold by funny milkmen to meat farms, where they (calves) are fattened and killed a little.

2) On average, a commercial dairy cow gives birth 4 times. After that, its productivity drops, therefore, in large farms, the cow is no longer inseminated for the fifth time, but is fed to the end and killed.

3) A dairy cow (more precisely, bacteria in its stomach) produces a lot of methane - about 500 liters per day (the human word for this process is poorly suited, cows recently blew up a cowshed in Germany). This methane plays a very large role in global warming: ecologists have calculated that dairy farming alone raises the temperature on Earth more than all transport. That the calves, that the cows - here the whole planet, you know, is dying, and all because of what? Because you drink milk!

By the way, yes.

Back to milk

Milk from farms is brought to dairies. There, milk is subjected to three main types of processing:

1) First, by filtration or centrifugation, all solid particles are removed from the milk (otherwise you never know what will come across).

2) Then, in special separators, raw milk is divided into skim milk and cream, after which milk of the required fat content is made from skim milk and cream (2.5%, 3.2%, etc. - you will not get exact figures from a cow, therefore, any factory milk is, at least, "normalized" - reduced to a certain indicator of fat content).

3) Finally, before being packaged, the milk is heat-treated, optionally:

long pasteurization (60 ° C for half an hour);
short-term pasteurization (80 ° C for 20 seconds);
instant pasteurization (98 ° C for 3 seconds);
ultra-pasteurization / sterilization (150 ° C for 3 seconds).

With prolonged pasteurization (real, from Pasteur's grandfather), only live bacteria are killed, and bacterial spores remain, so pasteurized milk can be stored in the refrigerator for no more than 2 weeks. Most of the beneficial properties and taste of milk are preserved during long-term pasteurization.

But keeping milk heated for half an hour is not very technological, it is not profitable for milk producers, so they use "hotter" methods. The higher the processing temperature, the more bacterial spores are killed, this leads to an increase in the shelf life of milk - but at the same time, partial destruction of proteins and vitamins occurs, the usefulness of milk decreases.

Powdered milk

This is the most convenient way of preservation: milk can be stored in dry form for six months and it is much, much more profitable to transport it. From where to where? - Please:

From rural areas to big cities (by “big” I mean millionaires, the human word “city” does not fit well to describe Moscow).
From Australia, which has a lot of wild kangaroos, to China, which has a policy of “a glass of milk per day for each child” (because of this policy, milk powder in the world has already doubled in price).
From summer to winter (in our conditions, 60% of the annual milk yield is produced in three summer months - it turns out that there is too much of it in the summer and too little in the winter).

Previously, the process of drying milk involved its contact with a hot surface, so milk powder gave off burnt sugar (caramel). Modern milk powder is dried by spraying in hot air, so without special equipment it cannot be distinguished from natural milk. This is used by funny milkmen: when the milk plant runs out of natural milk, they dilute the dry milk and pour it into the same bags.

Responsible dairy producers cooperate with farms. On farms, cows regularly undergo veterinary examinations, receive all the necessary vitamins and nutritional supplements, and are provided with calm and comfortable living conditions. Stress factors and the presence of diseases that can affect milk quality are minimized - here the cows give really high quality milk.

step 1

Milking

Milking process on modern farms automated, thanks to which bacteria from the external environment do not enter the milk. The milk is immediately cooled - this allows you to preserve its bactericidal properties (without cooling, milk loses them within 2 hours) and slows down the development of microflora. They immediately check the percentage of fat, protein, acidity, density and other parameters. The tested milk is delivered to the plant in milk tankers equipped with refrigeration units 1-2 hours after milk production.

The milk is immediately fed into a sealed tank and cooled to stop the growth of microorganisms.

Step 2

Acceptance of raw materials

Analyzes are again carried out at the plant to confirm the quality and grade of raw materials. If the milk does not meet the requirements, it is returned to the farm. If the laboratory has confirmed the appropriate quality of milk, the milk tanker is sent to the collection point. There, hoses are connected to it, and the raw material is pumped into sealed containers for storing raw milk, from where it is sent to the workshop for processing. From this point on, milk is no longer in contact with air.

Step 3

Preliminary processing

Bactofugation: Removal of up to 98% of bacterial spores and up to 80% of microorganisms.
Separation: separation of raw materials into cream and skim milk.
Normalization: bringing milk to the desired fat content, for example, 1.5%, 2.5%, 3.2%.
Homogenization: bringing the milk to a homogeneous consistency due to the even distribution of fat globules in it, this prevents the fat from settling during subsequent storage.

Step 4

Heat treatment

At modern dairy enterprises, as a rule, one of two methods of heat treatment of milk is used - pasteurization or ultra-pasteurization.

At pasteurization milk is gradually heated and kept at 75-95 ° C from several seconds to tens of minutes. During this time, the pathogenic microflora is destroyed, but disputes remain. Such milk is stored for 7-10 days, then it begins to turn sour as a result of microbiological activity. Pasteurized milk must remain chilled from the moment it is filled into the package until it is displayed on the “cold” shelf in the store. If during transportation or storage the temperature regime was violated, you risk buying already sour milk.

Ultra-pasteurization - a more gentle method: the milk is quickly heated and kept at a temperature of 137 degrees for 4 seconds, then it is sharply cooled to room temperature, at which the milk is stored. This time is enough for the high temperature to destroy all harmful microorganisms, as well as their spores, but it is due to the short-term heat exposure that useful vitamins and microelements are almost completely preserved.

The whole process takes place in a closed system, which excludes the likelihood of unwanted external influences - light, air, moisture, bacteria from the environment, humans. In a sealed package, UHT milk can be stored for a long time even at room temperature, it does not require refrigeration, so you need to look for it in the store on ordinary shelves.

During ultra-pasteurization, harmful bacteria are neutralized, and vitamins, beneficial trace elements and protein are preserved

Step 5

Filling and packaging

The processed UHT milk is fed to the packaging machine through a closed, pre-sterilized system, and is poured into a cardboard "sleeve", which is pre-disinfected with hydrogen peroxide and UV lamps. The packaging is formed under sterile and completely sealed conditions inside the packaging machine and sealed below the level of the incoming liquid - this means that the entire internal volume is filled and the contents are protected from oxidation.

Step 6

Final check

Samples are randomly selected from each batch of finished packaged products. Some are checked, the remaining samples are kept in the factory until the end of the expiration date: if a quality problem arises, an additional check can always be done.

Modern technologies allow us to make familiar products healthier and safer, and our life - more comfortable!

A variety of ingredients are used as the starting material for the preparation of such a product. It can be nuts, vegetable seeds (pumpkin, melon, watermelon).

Let's start with the main thing. Whole cow's milk contains a special substance, lactose, which is practically not absorbed by the body and causes allergic reactions of varying severity. Today, there is still an opinion about the indispensability of whole cow's milk as a source of calcium. Say, it helps to preserve this mineral in human bones. But many years of research by doctors of leading world clinics have proved that this statement is not entirely true. You will be much more likely to avoid osteoporosis by eating large amounts of legumes and leafy vegetables.

Cow's milk contains a lot of casein. This special protein turns into unsightly mucus in our bodies, which provokes the occurrence of rhinitis and malfunctioning of the gastrointestinal tract.

By the way, one can argue about the quality of dairy products that are on display in stores. The industrial method of making plant-based milk is also questionable. It is definitely known that soy milk and nut milk are not made from raw ingredients, but from fried in oil. In addition, sugar, a large amount of flavors, preservatives and thickeners are added to them. As you can see, industrial plant milk can hardly be called a natural product. Therefore, if you are an adherent of true healthy and natural nutrition, we advise you not to be lazy and prepare this delicious drink with your own hands. This is not such a time-consuming process.

The simplest is from almonds or brazil nuts, cashews, raw peeled unleavened pistachios, hazelnuts, peeled hemp seeds. A glass of nuts will need 3-4 glasses of water and a jug blender, the more powerful the better, and honey or dates, stevia extract (it is important to choose natural ones - without fructose syrup, which is used as a preservative! Honey cannot be liquid in winter if only it's not acacia or chestnut).
Everything else is a touch, each mistress has her own.

1. ALMOND MILK

Almond milk contains a lot of magnesium, phosphorus, calcium, folic acid, unsaturated fatty acids, zinc. Due to the content of vitamin E, almonds are called “the nut of female beauty”. There are only 63 calories in a glass of almond milk and 208 mg of calcium. A good source of phosphorus, therefore good for bones and teeth.

Ingredients:

1 cup raw almonds
4 to 5 cups of water.
2 teaspoons of pure vanilla extract.

Preparation:

2. Strain the almond milk through cheesecloth. Almond milk turns out to be rather bland, so honey, cinnamon or dates and vanilla can be added to improve the taste.

3. Store in the refrigerator, preferably up to 3 days. Shake well before use.

2. COCONUT MILK

The B group of vitamins has a positive effect on the health of the cardiovascular system and eyes. Regular consumption of coconut milk lowers cholesterol, normalizes the functioning of the thyroid gland, and reduces the risk of cancer and diseases of the heart and blood vessels. It helps to strengthen the immune system, helps to restore strength and energy after increased mental and physical exertion. The components contained in milk, in addition to the above qualities, have a wound healing and antibacterial effect, reduce the degree of addiction to antibiotics. And its antiviral, anthelmintic and antimicrobial properties are beyond praise. The presence of a large amount of manganese in milk has a positive effect on the reproductive functions of the male body.

Ingredients:

1 to 4 ripe coconuts (depending on how fat and thick your milk is)

3 glasses of water

Flavoring additives:

1 teaspoon vanilla extract / vanilla paste or ½ teaspoon vanilla pulp

4 tablespoons agave nectar or 3-6 dates, pitted

Preparation:

1. Peel the coconut. Place the pulp from one coconut in a blender with 3 cups of water and whisk. Strain through cheesecloth or special. pouch. The leftover coconut meal can be used to make coconut flour.

2. Take the coconut milk you just made and mix with the pulp from the second coconut in a blender. Strain. And so on, depending on the desired fat content and thickness of the milk.

3. SESAME MILK

Sesame is extremely rich in calcium, phosphorus, zinc and iron. Among other things, this product contains a large amount of vitamins E and B. Thus, this calcium-rich drink strengthens bones. The daily calcium requirement can be met with 100 grams of sesame seeds.

Sesame contains - 783 mg of calcium per 100 g. In cow's milk - 150 mg (for comparison).

However, the beneficial properties of sesame are not limited to just this. Sesame milk removes harmful metabolic products from the body. Zinc and phosphorus are involved in the construction of bone tissue, therefore, their presence in the composition of sesame seeds classifies them as agents that help prevent osteoporosis. The large amount of fiber in sesame seeds prevents digestive system diseases, as it promotes regular bowel function. Healthy polyunsaturated fats lower blood cholesterol levels.

Ingredients

a glass of sesame seeds;
vanilla pod;
1 tsp honey;
1 liter of water.

Preparation:

1. Pre-soak sesame seeds overnight. Next - place the sesame seeds in a blender, add water and sweeteners, beat everything. Then you should strain the resulting milk through cheesecloth.

Tip: When grinding sesame seeds, it is important not to overdo it, otherwise it will release oil and quickly become hard.

4. CASHEW MILK

Cashews are the least fatty of nuts: fat - about 45%, protein - about 17%. Contains vitamins A, B2, B1, iron, zinc, phosphorus, calcium. Strengthen the immune system, ensure the normal functioning of the heart; help to lower blood cholesterol levels.

Ingredients:

1 cup raw cashews (soak for one hour)
6 cups of water (depending on the desired consistency).

Preparation:

1. Cover the nuts with water and refrigerate for 1 hour. Place the cashews in a blender with 4-7 cups of water, depending on the consistency you want.
2. Mix in a blender for about 1-2 minutes. The cashew milk is ready. Store in refrigerator, use within a week. Shake and stir before use.

5. LINSEED MILK

Ingredients:

1/4 cup raw flax seeds
6 cups of water
5 pitted dates
2 tsp pure vanilla extract
Spices of your choice: cinnamon, nutmeg, ginger, cloves

Preparation:

1. Place the flax seeds in a blender and add water. Mix on high speed for 1 minute. Strain through several layers of cheesecloth or using a special bag.

2. Pour the strained flaxseed milk back into the blender and add dates, vanilla and spices or additives if using. Beat for about 2 more minutes.

3. Store in the refrigerator for 3-5 days. Shake milk before use.

6. CEDAR MILK

The proteins of pine nuts are absorbed by the human body by 95% and surpass in their amino acid composition and nutritional value the proteins of most cereals and legumes, as well as most proteins of animal origin (contained in eggs, meat, fish, poultry, milk). Cedar milk proteins contain 19 amino acids, of which 70% are irreplaceable. The composition of pine nut milk is also distinguished by a high content of valuable B vitamins (B1, B2, B3), vitamins E and A. According to the content of vitamin E, pine nuts, from the kernels of which pine nut milk is produced, significantly surpass most of the known types of nuts, incl. walnuts, peanuts and almonds. Vitamin A contained in cedar milk, like vitamin E, is an antioxidant that plays an important role in the prevention of cancer. Cedar milk is also an excellent source of macro- and microelements necessary for the human body (phosphorus, potassium, magnesium, silicon, iron, calcium, manganese, zinc, copper, molybdenum, vanadium, iodine, boron, nickel, etc.).

Ingredients:

1 cup pine nut kernels

3 to 6 cups of water

Depending on the required fat content and thickness of the milk, the proportions of the components are also taken.

Preparation:

1. Nuts must be peeled from the shell; it is not necessary to peel off the film. Next, the nuts are crushed with a blender or in a mortar (it is preferable to perform all actions in a wooden bowl to avoid milk oxidation) with a pestle.

2. Gradually add water to the required consistency. If you will be using a blender, add some liquid directly to the cedar seeds. This will allow you to grind the nucleoli more thoroughly. Mix for 4 to 5 minutes.

3. Add honey, bananas, dates, figs, raisins, maple syrup, or your favorite fruit to sweeten. Mix again until smooth.

The resulting liquid gruel should be infused for about half an hour. Then you need to strain it through cheesecloth. Live and healthy cedar milk is ready.

7. MILK FROM CHIA SEEDS

Chia seeds contain 32-39% oil, about 25% fiber, 19-23% protein and zero cholesterol. They are rich in fatty acids Omega-3 and Omega-6, the percentage of their content in chia oil is about 64%. This is almost 2 times more than in salmon roe, 3 times more than in cod liver and 42 times more than in olive oil. Omega-3 improves the functioning of the cardiovascular system, reducing the risk of heart attacks and heart attacks, normalizes blood pressure, etc.

Omega-6, in turn, also promotes healthy skin, lowers cholesterol and improves blood clotting. Chia seeds lower blood pressure and stabilize blood sugar levels, thinning the blood, making it less viscous and prone to blood clots. Spanish sage seeds are rich in dietary fiber, minerals, vitamins, antioxidants and proteins. Chia seeds are a source of zinc, copper, manganese, molybdenum, vitamins B1, B2, B3, vitamins C, A. Eating chia also contributes to weight loss, accelerates the burning and absorption of fat and reduces appetite for a long time.

Ingredients:

2 tbsp. l. Chia seed
1 tbsp. l. chopped almonds
1 tbsp. l. Sesame Tahini
1 tbsp. l. agave syrup
1/2 tsp vanilla
1/2 tsp cinnamon
2 1/2 cups water

Preparation:

1. Soak chia seeds and almonds overnight.

2. Then, in a blender, combine the almonds and chia seeds with one cup of water.

3. Add sesame tahini, vanilla, agave syrup and cinnamon. Mix them together and then slowly add the remaining water. The milk is ready! Refrigerate for at least 4 hours, even better overnight.

8. PUMPKIN SEED MILK

Pumpkin seeds are a whole storehouse of useful elements, where almost the entire periodic table is concentrated, so they save us from various ailments. Here you will find iron, phosphorus, copper, zinc, manganese, vitamins: A, B, C, D, K, amino acids, as well as vitamin E in large quantities, which is a natural antioxidant. The presence of a high percentage of proteins, fats and carbohydrates in pumpkin seeds along with fiber supplemented the benefits of pumpkin seeds with a balanced diet. These wonderful seeds are extremely effective in lowering blood sugar levels.

Ingredients:

a cup of pumpkin seeds, peeled (raw)

1/2 teaspoon cinnamon for flavor

1/4 teaspoon nutmeg (for flavor)

3-4 dates

Preparation:

1. Soak the seeds for 8 hours. Drain the water. Transfer the seeds to a blender.

2. Pour 4 tbsp. water. Whisk. Strain through cheesecloth.

3. Pour the prepared milk back into the blender and add the spices. Mix again.

4. Transfer to a glass jar. Store milk in the refrigerator.

9. MILK FROM SUNFLOWER SEEDS

Sunflower seeds are an amazing product. The biological value of seeds is higher than the value of eggs or meat, but they are digested and absorbed much easier.

They contain more vitamin D than cod liver oil, which has always been considered the richest source of vitamin D; the substances contained in the seeds improve the condition of the skin and mucous membranes, normalize their acid-base balance. That is why sunflower seeds are often used in cosmetology. The proteins of seeds contain many essential amino acids that ensure normal fat metabolism in the body; the seeds contain a lot of unsaturated fatty acids - linoleic, palmetic, oleic, stearic, arachidonic and others.

Ingredients:

Soak 1 cup of raw sunflower seeds overnight (at least 8 hours)

¼ teaspoon vanilla (or 2 teaspoons vanilla extract)

1-2 teaspoons maple syrup

4 cups of water

Preparation:

1.Soak the seeds overnight. Then drain the water, rinse the seeds and transfer to a blender.

2. Add maple syrup, vanilla and water there. Mix on high speed for 1 minute.

3. Strain through cheesecloth or special. pouch. Cool the prepared milk and store in the refrigerator for no more than 3 days. Shake the milk well before use.

10. HEMP MILK

Hemp seeds are rich in gamma-linolenic acid, an omega-6 fatty acid that can help prevent inflammation, improve skin condition and inhibit the development of cancer cells. Hemp seed is rich in arginine, which may reduce the risk of heart disease. In addition, hemp seed contains vitamin E. As an antioxidant, vitamin E helps neutralize free radicals attacking cells. The seeds significantly improve the digestion process.

This is almost the only plant that contains vitamin D. Hemp contains even more protein than soy. And, mind you, no gene mutations, no pesticides for cultivation - hemp is an unpretentious plant, grows as a weed and, as a rule, is very clean, even if there is no organic label on the package.

Ingredients:

1 cup of hemp seeds

3 glasses of water

3-4 tablespoons of agave nectar

1 teaspoon vanilla extract

Combine all ingredients in a blender on high speed. Strain through cheesecloth. Store in the refrigerator.

11. OAT MILK

Oat milk is a source of important vitamins and minerals that support our energy and mood, and improve skin health. Oat milk is a source of calcium and iron. Other minerals found in oat milk include phosphorus; magnesium; potassium; vitamins: A, B-1, B-2, B-3, B-6 and B-12. Oats are also a source of antioxidants that help prevent and protect against serious diseases, including some types of cancer.

For cooking we need:

140 g whole grain oatmeal and 1.5 liters of water.

Preparation:
1. Soak the flakes for 10-15 minutes, until they are at least slightly swollen.

2. Transfer the swollen flakes to a blender and add water. Close the lid tightly and beat at high speed for 3 minutes, until the liquid in the blender loses its transparency and acquires the color of ivory.

3. Strain the milk through several layers of cheesecloth.

You can add sweeteners to the finished milk - dates or a spoonful of agave nectar, or a pinch of stevia and beat in a blender. Keep refrigerated. Shake well before use.

12. PISTACHIO MILK

Pistachios have an invigorating, tonic and restorative effect on the body; reduce the predisposition to heart disease; have a beneficial effect on the work of the brain. They help during periods of intense physical exertion and after serious illnesses. Lutein and zeaxanthin, carotenoids that help maintain vision, are considered very important substances in pistachios. They also help to strengthen the bone tissue of the body: skeleton, bones, teeth.

Ingredients:
1 cup pistachios
4 glasses of water.

To make pistachio milk, buy raw or unsalted nuts. Do not buy fried and salted ones.

Preparation:
1. Soak one cup of pistachios in water for 5 hours. After soaking for five hours, strain and place the pistachios in a blender with four glasses of water.

2. Mix the mixture in a blender for 1 min. You will get a pale green liquid.

3. Strain the milk through cheesecloth. This makes 4 cups of fresh pistachio milk. Store in a glass container in the refrigerator. Use within a week. Shake well before use.

13. MILK FROM MACADAMIA

Macadamia nut is very rich in healthy fats without cholesterol content. It is a good source of iron. Doctors advise regularly eating macadamia nuts for those who suffer from varicose veins, arthritis, and bone diseases. Macadamia also has anti-aging effects.

Composition:
Macadamia nuts - 100 g
Water - 3 glasses

Preparation:

2. For better chopping, you can start with less water (eg half). Then add the rest of the water and grind again.

3. Strain. Store the prepared milk in the refrigerator.

14. BRAZIL NUT MILK

Brazil nuts are high in plant proteins and carbohydrates. There are many valuable substances in these nuts. In particular, selenium. Selenium enters the centers of nucleic acid metabolism, as well as fermentation of the antiradical defense system of the body, lipids, hormones, etc. It has been proven that the more selenium in the human body, the more it is protected from the risk of cancer. Also, selenium stimulates tissue healing, improves the function of the gonads, thyroid gland, heart, and the immune system.
Brazil nuts also contain vital vitamins C, D, E, pantothenic acid, various vitamin substances belonging to group B. Also, the nut contains betanin, apginine (an essential amino acid that regulates the amount of cholesterol in the blood, which prevents it from sticking together).

Ingredients:

1 cup raw Brazil nuts
4 to 5 cups of water.
2-3 cups of any nuts. Cashews, almonds.

Preparation:

1. Cover the nuts with water and leave them in a cool place overnight. After soaking, drain the water and rinse them with water.

2. Put the nuts in a blender with 4 to 5 cups of water. Add your choice of nuts - cashews, almonds. Mix.

3. Strain the milk through cheesecloth. The Brazil nut milk is ready. Store in refrigerator and use within a week. Shake or stir before use.

15. RICE MILK

Ingredients:

White rice - 1 cup
Water - 7-8 glasses
Honey - 3-5 tablespoons
Vanilla - 1/2 tsp

Preparation:

1. Soak rice in cold water for 8 hours. Rinse the rice and drain the water. Transfer the rice to a blender and beat, gradually adding water (7-8 glasses).

2. Transfer the mixture to a saucepan, place over low heat and cook, stirring constantly. The milk will begin to thicken and stick a little to the bottom. Continue cooking until boiling, remembering to stir.

3. Remove from heat, add honey and vanilla, and optional cinnamon and / or cardamom. Stir. Cover the pot with a lid and let it brew for 1-1.5 hours.

4. Strain and transfer to a glass bottle or jar. The milk will be thick enough. Before use, dilute with a little water and stir. Store in the refrigerator for no more than 4-5 days.

17. WALNUT MILK

Walnuts contain vitamins of groups A, E, B, P, C, minerals (potassium, sodium, phosphorus, iron, magnesium, calcium, iodine). Walnuts consist of 60% fat, but most of them are unsaturated fats, which practically do not contain cholesterol. In addition, walnuts are an excellent source of protein that can easily replace animal proteins.

Ingredients:

5 cups of water
1 cup walnuts
1 tablespoon agave nectar (less / more to taste)
1 tablespoon vanilla sugar with natural vanilla (don't buy artificial vanillin! Look for natural!) (Less / more to taste)
1/4 teaspoon sea salt

Preparation:

1. Soak nuts for 6-8 hours, then drain and rinse.

2. Add the nuts to a blender, add 5 cups of water and blend on high speed for a minute, until the nut pieces are as small as you want.

3. Strain the milk through cheesecloth. Pour milk back into blender, add agave nectar, vanilla and salt.

18. MILK FROM PECAN NUTS

The nutritional value of pecans is amazing: they are higher in calories than walnuts and have more sugar; fat in them is more than 70%, carbohydrates - about 15%, up to 10 - 15% of proteins, up to 5% of water and ash.

Pecans are high in vitamins A, E and group B - in particular, folic acid; they also contain a lot of calcium and magnesium, phosphorus, zinc and potassium. Nut kernels are rich in monounsaturated fats and gamma-tocopherol, a substance that protects proteins, fats and even DNA from oxidation. Their use also strengthens the immune system and protects cells from the effects of carcinogens.

Ingredients:

1 cup raw pecans
3 3/4 cups water
1/4 cup maple syrup
Extract 2 tsp vanilla
1/2 tsp ground cinnamon
Pinch of nutmeg
Pinch of sea salt

Preparation:

1. Soak pecans in a bowl of water for 4-8 hours or overnight. Drain and rinse the pecans.

2. Transfer the nuts to a blender, add 3 3/4 cups of cold water.

3. Mix at high speed for 1-2 minutes or until smooth. Strain the milk through cheesecloth or special. pouch. Pour the milk back into the blender and add the maple syrup, vanilla, cinnamon, nutmeg, and sea salt. Cover and mix. Store the prepared milk in the refrigerator.

19. MILK FROM QUINOA

Quinoa is one of the oldest human-cultivated grains native to South America. Quinoa is considered one of the healthiest foods in the world. Quinoa is a natural, completely natural and perfectly balanced complex of minerals and vitamins. Quinoa is rich in fiber, calcium, zinc, potassium, manganese, phosphorus (which is the same as in fish), iron (which is twice as much as in wheat), vitamins of the group: A, E, C, B - including riboflavin, which is necessary, including for the renewal of blood. In addition, quinoa grains are high in lecithin and selenium - essential nutrients for our health. Plus - the unique composition of amino acids contained in quinoa makes its protein complete and close in composition to cow's milk. Plus, quinoa has 16 to 20 percent more protein than any other plant.

Composition:
1 glass of white quinoa
water
1 pinch of salt

1 teaspoon ground cinnamon
1 tablespoon agave syrup or other sweetener

Preparation:

1. Rinse raw cereals thoroughly. Then pour the washed quinoa into a glass jar, cover with water, close the lid tightly and refrigerate overnight. On the trail. In the morning, drain the water in which you soaked the quinoa, and rinse the cereals well again (this is necessary in order to wash off the bitter coating from the seeds).

2. Pour well washed cereals into a saucepan, pour 2 cups of water there and add a pinch of salt. Bring to a boil.

4. Transfer the cooked and cooled quinoa to a blender, add 2 cups of water and blend on high speed for 1-2 minutes. Then add water to give the milk the consistency you want.

5. Add seasonings and sweeteners of your choice. Strain the milk through cheesecloth or special. bag, pour into a jar and put in the refrigerator. Store in refrigerator, shake well before use.

20. HAZELNUT MILK

Contains about 60% fat and 13% protein, vitamins C, E, B1, B2, B6, calcium, phosphorus, magnesium, iron, cobalt, zinc, sodium and a full complex of amino acids. Perfectly removes toxins from the liver, has laxative properties. Hazelnuts contain more folic acid than other nuts, so it is very useful for those who are about to conceive a child. Hazelnut milk (ground nut with water) soothes nervous symptoms and treats chronic bronchitis. Another important substance found in hazelnuts is the anti-cancer agent paclitaxel. That is why it can be used to prevent cancer. The composition of vegetable oils contained in hazelnuts contains polyunsaturated fatty acids, which improve metabolism, which ultimately slows down the aging process of the body.

Ingredients:
1 cup raw (not roasted) hazelnuts
4 to 5 cups of water.
1 teaspoon vanilla extract

Preparation:

1. Put the nuts in a large bowl and cover with water. Refrigerate for 24 hours.

2. Drain and rinse the nuts with water. Place the nuts in a blender with 4 to 5 cups of water and blend for 1 minute. Strain the milk through cheesecloth.
Store hazelnut milk in the refrigerator and use it within a week. Stir or shake well before use.

21. POPPY MILK

This product has no equal in terms of calcium content. Poppy milk contains about 1500 mg for every 100 ml of the product. For comparison, cow's milk contains only 400 mg calcium (per 100 ml). And the daily intake of calcium is 1000 mg. Even eating poppy seeds in small quantities provides the body with the necessary daily dose of manganese, potassium, iron and magnesium. In addition to these trace elements, a person receives with food the vitamins of the group contained in poppy: E, A, C and D. The beneficial properties of poppy are also manifested in its anthelmintic effect on the human body. Poppy milk, which is obtained from seeds, is also an excellent source of protein.

Ingredients:

3/4 cup poppy seeds
3 glasses of water
1 s.l. agave or honey
vanilla

Consumption:

1. Soak the poppy seeds overnight. In the morning, rinse the poppy seeds and transfer to a blender or mortar with a little water.

2. Whisk (rub) well, adding 1/4 stick of vanilla and honey. Then add more water. Whisk well for 5 minutes, strain through cheesecloth.

3. Transfer to a glass container. Keep refrigerated.

Delicious vegetable milk ice cream

You will need:

2 cups fresh berries and fruits, coarsely chopped
1 cup coconut milk
honey or dates to taste
1/8 tsp freshly squeezed lime juice (lemon)
1/4 vanilla pod

How to do it? Combine all ingredients in a blender until smooth. Freeze in an ice cream maker or in small silicone molds. published