Describing milk as a white or cream-colored liquid secreted from the mammary glands of cows, buffalo, goats and sheep, it has a unique taste and consistency, no other substance has been mixed into it, and no substance has been taken from it. See. Eda Balcı said, “Milk contains essential nutrients for the protection of health and the development of the body. Calcium in milk is very important minerals for bone and dental health and magnesium for muscle function. Milk consumption is important, but the method by which the milk produced is consumed is equally important, ”he said.


Referring to the types and characteristics of milk types in order to move towards the correct use of milk, Balcı said, “Raw Milk (Open Milk) is secreted from the mammary glands of farm animals such as cows, sheep, goats, not heated above 40 degrees or has an equivalent effect, according to the Turkish Food Codex. It is defined as’ milk that has not been treated with any heat. Raw milk does not contain harmful bacteria at the first stage, when it is obtained from a healthy animal. However, the possibility of bacteria contamination from the nipples of the animal during the milking phase, from the equipment used in milking, from the milking person, during the storage and transportation of the milk is high. Open milk is a food that is very suitable for microbial growth.

Eschreichia coli 157, Brucella spp., Bacillus Cereus Salmonella spp. It may contain pathogenic microorganisms that can cause many diseases in humans. When this milk is bought and boiled at home, serious losses occur in the color, taste and nutritional values ​​of the milk. There is a greater loss of nutrients compared to pasteurized and UHT milk. At the same time, it may cause unwanted health problems (Maillard Reaction products, protein structure deterioration) due to boiling ”.


Transmitting information about pasteurized milk, Balcı said, “Pasteurization is bringing the temperature to 72-75 degrees by applying heat treatment for 15-20 seconds and cooling it back to 5 degrees. Pasteurization is a thermal process applied to get rid of pathogenic bacteria in the food industry. With this process, bacteria harmful to human health are destroyed. Nutrient losses are of course due to heat treatment, but the losses are much less compared to raw milk. The nutrients most affected by heat treatment are vitamins. Protein and calcium amount are little affected by this heat treatment. “The consumption of pasteurized milk, also called” daily milk “, should be paid attention to within 2-3 days.

Stating that the temperature of long-life milk (UHT) was raised to 135-150 degrees in a very short time (2-5 seconds), Balcı said, “It is free from all kinds of harmful microorganisms, generally at room temperature, when the lid is not opened or the package is not damaged for 5-6 months. It is milk of normal taste and consistency, which is resistant to resistance. Since heat treatment is applied for a very short time, nutrient losses are also low ”.

Expert Dietician Eda Balcı continued her words as follows:

“When we compare the milk produced with different methods in terms of nutrients, it is seen that the least nutrient loss is in pasteurized milk. Pasteurized milk is the most preferred milk in developed countries. However, consuming pasteurized milk within the specified date is a situation we should pay attention to for our health. “

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