Keeping Fresh Dairy Goodness

Although simple color, white, but milk has many advantages. Viewed from the aspect of nutrition and health, this is a delicious liquid super drink that is able to maintain healthy bones and teeth, protein, minerals and vitamins, to the basic ingredients for beauty therapy.
The use of animal milk cow as human food has been known for a long time. In the year 8000 BC, the nations of the Middle East began to domesticate cattle and sheep for milk taken. Turks even have long mastered the technique of processing milk into cheese for consumption. In Indonesia, consumption of cow's milk was introduced in the Dutch colonial period.There are different types of milk on the market, ranging from fresh milk, pasteurized milk, sterilized milk, milk formula, milk growth, to UHT milk. Form of milk has three types, namely liquid milk, milk powder and condensed milk.With various types of milk available, certainly not easy to choose the best milk for the family. For the baby until he was two years old, the best course is breast milk (ASI).For children over two years, according to dr.Yoga Devaera, SP.A, child nutrition is usually met from the daily diet. Still does not mean children are not advised to drink milk, even milk can be a good source of calcium."The provision of milk along with other foods will meet calcium needs. But milk is not intended to meet all of your nutritional needs. Son still need to be taught to eat," said a doctor from the Division of Nutrition and Metabolic Diseases, Department of Pediatrics, Faculty of Medicine this.Due to the complete nutritional content, according to Yoga milk should still be consumed regularly by people of all age ranges.Compared with other types of milk, fresh milk has a taste the most delicious because the milk fatty acids have not been damaged in the preservation process. But for safety's sake, you should drink the milk will still be heated or sterilized.Excess UHTThere are different ways of sterilization, the simplest is warming to kill germs. But according to Hariyadi Prof.Purwiyatno Department of Food Science and Technology IPB Bogor, low temperature heating is less effective because it can damage the quality and nutrition of the milk."Sterilization on the combination of high temperature and short time will provide a high level of microbial inactivation but nutritional substances are protected," he said at a media event Purwiyatno education about UHT technology held by Tetra Pak Indonesia in Jakarta some time ago.The principle of high temperature and short time is what gave birth to the techniques of UHT (ultra high temperature) or HTST (high temperature short time). Heating temperature used in UHT technique reaches 140 degrees Celsius within 4 seconds.What distinguishes the milk UHT milk is sterile and high temperature heating technique used. In sterile milk, heating is carried out conventionally, while the UHT milk with techniques PHE (plate heat exchange) is a fluid milk to the heat pipe. The technology was invented by Tetra Pak.According to Elvira P.Wongsosudiro, Communication Manager Tetra Pak Indonesia, processing fresh milk into milk UHT done automatically with sterile equipment and minimize hand contact."UHT milk packaged in aseptic packaging multilapis made airtight so that the bacteria in the air can not enter into it," said Elvira in the same occasion.Packaging multilapis it also makes milk protected from ultraviolet light and fresh milk in it awake. Processing of fresh milk to UHT milk with these technologies also make UHT milk does not need preservatives but a longer shelf time.Added by Purwiyatno, UHT milk has a series of advantages, ranging from a lower protein damage. For information, damage to proteins in processing of liquid milk into milk powder reached 30 percent.Brief warming in UHT technology also ensures flavor, color, and aroma of fresh milk UHT milk approaching.Another plus is that the damage can be seen with the eye of UHT milk, milk packaging which seemed inflated. However Purwiyatno suggested that we should always check the presence or absence of changes in color and odor of milk.


Source: http://health.kompas.com/read/2012/11/03/14424710/