Types and varieties of milk

The milk It is a food of animal origin indispensable within a varied and balanced diet, thanks to its nutritional composition and nutritional richness, which makes it the most complete food for the human being, as they think - and they agree - many nutritionists.

For example, it stands out for its high content of proteins of high biological value, which means that it is a tremendously complete food because it contains - and contributes - all the essential amino acids, and also in certainly high proportions.

In addition, it also provides essential vitamins and minerals, as for example is the case of calcium, which helps among other things to keep the bones healthy and grow strong. For this reason it becomes a very important food in children's nutrition, thanks to the fact that this mineral intervenes in the formation of both bones and teeth.

As many experts argue, a nutritious and healthy breakfast should include among its foods the milk, or at least with some dairy product such as yogurt or the cheese. In this way, we will make the first meal of the day as complete as possible.

However, the food industry uses different and different methods to preserve milk for prolonged periods, so that today there are different types and varieties of milkthat we can buy in the supermarket based on our own personal tastes.

Varieties and types of milk

Among the different types and varieties of milk that exist, we find:

Boiled milk: The boiling of milk is a mandatory process, which modifies its taste and smell, in exchange for which, of course, a certain hygienic guarantee is obtained.
Umpized milk (UHT): It is a procedure similar to the one we will see after sterilization, but with the advantages that, with it, all the flavor and the actual color of the milk itself is conserved. Incidentally, its nutritional value is quite similar to that of pasteurized milk, although its conservation is much longer as long as it is stored in containers protected from light and oxygen.
Pasteurized milk: It is a milk treated at a temperature below boiling for about 15 seconds. With this treatment pathogenic germs are destroyed, in such a way that most of the bacteria are destroyed, without affecting - as is logical - the different and different qualities of the milk. Of course, the vitamin losses are minimal.
Sterilized milk: Sterilized milk is obtained when the application of heat exceeds the boiling temperature. In this way spores and microorganisms are destroyed, and their conservation can last around six months, although it is true that the losses of the vitamins are much greater.
Dehydrated or powdered milk: Milk powder is obtained after almost complete evaporation of the water contained in the milk itself. It is tremendously easy to preserve, as long as it is stored in closed containers and in dry places. It can be obtained from skim milk or whole milk.
Condensed milk: It is one of the most used at the time for example to drink coffee, and it is evaporated milk to which an equal weight of sugar has been added. Of course, it should be taken into account that 50% of its weight is sucrose, so it contains less fat and less protein, but at the same time a greater number of carbohydrates.
Skim milk: It comes to be a sterilized milk which has been extracted almost all of its fats or lipids, but retaining its calcium, lactose and proteins, although it will not preserve the fat-soluble vitamins.

The 3 most common types of milk

Although we have told you about the different types of milk we can consume each day, it is true that there are basically 3 varieties of milk that we usually drink daily: whole, semi-skimmed and skimmed. Do you know what each of them consists of? Take note:

Whole milk:It consists of the most basic type of milk, since it has not gone through a process in which its cream content is reduced. Its flavor is therefore more complete, and has a higher amount of saturated fats. It provides around 3.5% fat per 100ml. It is the most recommended option nutritionally for children, and also for healthy adults for their nutritional wealth.
Semi-skimmed milk:Its fat content is somewhat lower, since the milk goes through a cream reduction process, although in fact it does not eliminate all. It contains between 1.5 and 1.8% fat per 100ml. It is a recommended option for those who wish to reduce the caloric content provided by milk.
Skimmed milk:Tends not to be so advised by nutritionists, being only recommended when a diet of strict weight loss is followed. Its fat content drops to 0.1% fat per 100ml.

As we can see, we can choose from a wide variety of milks, among many varieties and types. The key is, of course, to choose the one that we like the most.

This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist. ThemesMilk