Monday 9 May 2011

Packed Milk

Packed Milk


Introduction
Milk is a translucent white liquid produced by the mammary glands of mammals. It provides the primary source of nutrition for young mammals before they are able to digest other types of food. The early lactation milk is known as colostrums, and carries the mother's antibodies to the baby. It can reduce the risk of many diseases in the baby. The exact components of raw milk vary by species, but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C. Cow's milk has a pH ranging from 6.4 to 6.8, making it slightly acidic. Packaged Milk seems to be come in packet.

Packaged milk is widely used throughout the country, including a large number of children, each day. Packaged Milk is better than any other milk which includes effective ingredients to make healthier.As we all are aware, milk is the basis of any and all dairy products. Besides this, milk itself is a wonderful and nutritious drink. Milk has a rich content of superior variety protein and is also the finest source of calcium. Additionally, milk also encloses vitamins A and D, several B vitamins, magnesium and phosphorus. Over several centuries, people believed whole milk (milk from which no constituent, including fat, has been removed) to be a standard of healthy nutrition as well as essential food for healthy children. Milk used to be one drink that the adults were persuaded to continue consuming even after they had crossed their childhood.

Milk also offers superior quality protein. Additionally, the protein present in milk is finely balanced in the composition of its amino acid. Nevertheless, different from the protein present in meat, the protein found in skimmed milk and low fat milk is not accompanied by fat. In fact, milk contains a high proportion of amino acid lysine, which is found in restricted amounts in foods obtained from plants, especially grains. This virtue, in fact, makes milk a perfect balance for bread, cereals and other grain food products. For an average man, consumption of two cups of milk supplies 27 per cent of the RDA for protein, while the RDA for protein for average women from the same amount of milk is even higher - around 33 per cent.

It may be mentioned here that the FDA has made it mandatory to fortify skimmed milk as well as low-fat milk with vitamin A. This is primarily owing to the fact that vitamin A is soluble in fat and much of it is lost from milk when the fat content is taken away. In addition, all varieties of milk are strengthened with vitamin D, a natural constituent of milk found in very small quantities. In fact, shortage of vitamin D may obstruct the body’s capacity to soak up calcium and result in rickets, an ailment that is distinguished by the deformity of bone. In fact, this disease has distressed numerous children during the early part of the 20th century. If you closely observe the milk cartons, you will find that the terms ‘homogenized’ and ‘pasteurized’ are quite common on them. Pasteurization is a process whereby milk is heated to a great temperature to eliminate bacteria, which are responsible for several diseases, molds and yeasts. In effect, when milk is not pasteurized or raw, it is considered to be a precarious food. But when milk is pasteurized, it guarantees that the food is safe for consumption. In addition, the process of pasteurization also augments the shelf life of packaged milk. What is important is that pasteurization does not have any significant effect on the dietary assets of milk.

On the other hand, homogenization is a process where fat content in the milk is uniformly dispensed all over the milk. When we look for packaged skimmed milk or low-fat milk we presume that the milk has undergone both the processes and is safe for consumption. Although the process of homogenization had been developed way back in 1900, usually most of the milk that people received from the stores or households was actually not homogenized till the 1950s. This could be ascertained from the fact that the milk supplied to people in those days had a thin creamy sheet on the top of every bottle. People either skimmed off the cream from the milk and utilized it discretely or shook the bottle thoroughly to blend the cream with the milk again. Presently, just about all types of liquid milk passed through the homogenization process. In order to homogenize liquid milk it is forced through a small aperture under a great pressure. This process disintegrates the fat contained in milk into such minuscule units that they continue to be blended in the milk instead of floating on the top.

It may be noted that lactose is another ingredient of milk and for a number of people this is a hindrance rather than being an advantage. In fact, lactose comprises two chemically blended sugars - glucose and galactose. Several people are unable to digest little more than a small amount of milk as they suffer from insufficiency of lactase - an enzyme produced in the intestine that disintegrates lactose into its basic constituent sugars to make them absorbable by the body. During infancy, the human body produces the maximum amount of lactase because during this stage of life milk is essential for survival. Gradually, as a person grows, the production of lactase also declines. People who suffer from lactase deficiency usually cannot consume milk or dairy products without having symptoms, such as bloating, gas, diarrhea and even cramps. In fact, about five to ten per cent of the Americans who have their origins in northern Europe suffer from lactase deficiency that makes it difficult for them to ingest lactose. However, lactose intolerance is more common among the Asians, Blacks, a number of Mediterranean and Hispanic peoples as well as the Native Americans.

Despite this, there are millions of people worldwide who are fond of milk and other dairy products and intend to keep on take pleasure in these foods all through their lives. In fact, majority of the people who cannot tolerate lactose are still able to consume a minimum of a few dairy products not individually, but as a component of their meals. There are several other lactose-intolerant people who are even able to consume a full glass of milk with their meals. People who are lactose-intolerant find it much easier to absorb yogurt and buttermilk that are considered to be refined dairy products. They are also able to digest cheese easily as it contains a very small amount of lactose, which is removed during the process to make cheese. Nevertheless, lactose is present in considerable amounts in liquid, evaporated, powdered and condensed milk

Benefits of Packaged Milk:
Since the cows are not treated with antibiotics, hormones, and feed on organic grass, the milk they produce is devoid of harmful chemicals that are usually present, even if in trace amounts, in regular milk.Organic milk also has a long shelf life of upto one month as opposed to regular milk that lasts only for a few days. This is because organic milk is processed in a different manner than normal Packaged Milk.

Organic milk undergoes ultrahigh temperature (UHT) processing treatment, in which the milk is boiled at a temperature of 280 degrees Fahrenheit for two to four seconds, thus ensuring that all the bacteria are killed.In normal pasteurization process, milk is heated at 145 degrees Fahrenheit to 160 degrees Fahrenheit, thus not ensuring complete elimination of all the bacteria.

A recent study, published by BBC News, says that organic milk is rich in omega 3 essential fatty acids, antioxidants, and vitamin E that help combat infections. It is believed that omega 3 essential fatty acids help provide protection from coronary heart diseases. The study also suggested that organic milk is rich in vitamin content including vitamin A and beta carotene.

Organic milk also contains CLA or linoleic acid, an essential nutrient that helps in reducing body fat.One of the biggest advantages of organic milk over regular milk is that cows feed on natural pastures, grass that is not sprayed with fertilizers and pesticides. Hence, people consuming organic milk are not at risk of in taking these harmful chemicals.Cows that are kept aside to be fed on organic feed are not treated with artificial hormones and antibiotics; hence organic milk lacks these chemicals rendering it safe for consumption.

Health benefits of milk include good bone health, robust skin, good immune system, prevention of illnesses such as hypertension, dental decay, dehydration, respiratory problems, obesity, osteoporosis and even some forms of cancer. The beneficial health nutrients obtained from milk are mandatory for human body and help in prevention of chronic ailments. There has been a significant rise in the consumption of the aseptic packaged milk. Worldwide, the steady shift towards aseptic packaged milk is due to the increased consciousness about health, packaging benefits, changing lifestyles of the people etc. The aseptically produced milk is also demanded more as these products are completely preservative free. Weight conscious people and those suffering from ailments such as obesity, diabetes etc., prefer processed milk of different varieties such as low-fat, skimmed and flavored milk. Further, the level of adulteration and contamination in loose milk has also fueled the growth for the packaged milk to a great extent

Process of Packaged Milk:
Before the milk is accepted by the Dairy it is tested by the on site laboratory for quality and correct specifications.After the milk has passed the laboratory testing it is unloaded into storage silos ready for processing. During processing the milk is pasteurized to improve its keeping quality and product safety, and separated to produce cream and low fat milks. These are then packed into various packages, glass bottles, cartons, poly bottles and pergals.

The packaged milk and cream is kept in a refrigerated cold store below 6 degrees centigrade until it is distributed by refrigerated vehicles.The processing and packaging machines are automatically cleaned and sterilised after production runs. Throughout the milk process the laboratory constantly monitors the milk to ensure only high standards are kept.

Important Things regarding Packaged Milk:
Most of that milk is collected from local Dairy Farms using own tankers.Before the milk is accepted by the Dairy it is tested by the on site laboratory for quality and correct specifications.

After the milk has passed the laboratory testing it is unloaded into storage silos ready for processing. During processing the milk is pasteurized to improve its keeping quality and product safety, and separated to produce cream and low fat milks. These are then packed into various packages, glass bottles, cartons, poly bottles and pergals.

The packaged milk and cream is kept in a refrigerated cold store below 6 degrees centigrade until it is distributed by refrigerated vehicles.

The processing and packaging machines are automatically cleaned and sterilised after production runs. Throughout the milk process the laboratory constantly monitors the milk to ensure only high standards are kept.

Is milk with lower fat content always better? This is not always true. A variety of vitamins are dissolved in the milk's fats. When the fats are removed, the vitamins are subsequently reduced. Many people worry about getting fat and switch to low-fat milk. This, unfortunately, does not give maximum benefits to health in terms of milk consumption. Is milk with higher calcium content better?

In general, every 100 ml of fresh milk contains around 100 to 125 mg of calcium. Adults and children alike require a daily intake of 1,000 mg of calcium in order to stay fit and healthy. Many high quality milk products are fortified with calcium, making it 500 mg per serving. But that does not necessarily mean that you have to drink milk twice a day, as the 1,000 mg requirement includes calcium obtained from food and other daily products such as vitamins.

Packaged Milk is milk which has been heat-treated to kill pathogens which cause disease. Not all pathogens are removed during the pasteurization process, so Packaged Milk is not 100% sterile, but many people consider it to be safer to drink than raw milk which has not been pasteurized at all. The bulk of the milk sold in commercial grocery stores is pasteurized, and much of it is also homogenized to prevent the cream from separating.

Packaged Milk is a type of diary product that generally contains less than 0.5% milk fat. It is made by removing much of the fat from whole milk and is often preferred for its nutritional value. There are many benefits to drinking Packaged Milk, which can range from reducing body weight to building muscles and staying fit. Most dairy cows produce milk that has a high animal fat content. This milk is sometimes spun in steel tanks until the fat rises to the top of the container, while the protein-rich liquid settles below. The bottom layer is then separated, cleaned and packaged as Packaged Milk. An alternative is low-fat milk, which has between one and two percent fat. Although the fat has been removed, a single serving of Packaged Milk typically contains more nutrients than whole milk. This is because the reduction of fat makes room for a lot more nutrients per serving. A glass of fat-free milk generally contains a higher amount of protein, calcium and potassium than other types of cow's milk. Another benefit is that skim has lower levels of cholesterol, which can contribute to heart disease and strokes.

The extra protein in Packaged Milk is often very useful to body-builders or people under great physical strain. Skim contains casein protein, which can take up to several hours to digest and break down inside the body. This property strengthens and preserves muscles over time. Some people choose to drink it before sleep, because it supplies the body with nutrients during long periods when no other food is being consumed.

Milk, in general, is often credited as an excellent source of vitamins. Whole milk is rich in vitamins A and D, which help improve eyesight and bone structure. When the fat is trimmed off, most of the vitamin content is lost. To compensate for this disadvantage, many manufacturers artificially add these vitamins to the Packaged Milk. The final product often has the same amount of vitamins as whole milk, but with the added benefit of fewer calories and less fat.

Health Benefits of Packaged Milk:
Bone health Packaged Milk and dairy products are providers of calcium, phosphorous, magnesium and protein which are all essential for healthy bone growth and development.
Adequate consumption of milk and dairy from early childhood and throughout life can help to make the bones strong and protect them against diseases like osteoporosis (a debilitating, brittle bone disorder) in later life.

Teeth

The amounts of calcium and phosphorous in Packaged milk and dairy products are also beneficial for the development and maintenance of healthy teeth.

The most abundant protein in packaged milk is casein and is protective as it forms a thin film on the enamel surface which prevents loss of calcium and phosphate from the enamel when the teeth are exposed to acids in the mouth. Studies have suggested that milk also reduces the effects of cariogenic foods on teeth when consumed together with them in the diet.

In fact, dentists recommend that milk is the only safe drink to have between meals (except for water) as it has been shown not to cause tooth decay even in conditions perfect for damaging teeth!

Milk and blood pressure

An increasing number of studies suggest that consuming 3 portions of dairy each day, along with 5 portions of fruit and vegetables as part of a low salt diet can reduce high blood pressure in both adults and children. Although the exact mechanisms involved are not clear, it is thought that the calcium, potassium, magnesium and proteins within milk are all likely to be involved.

Milk and cardiovascular disease

Several studies have linked milk and dairy consumption with a reduced risk for cardiovascular disease. A recent study in Welsh men found that those who drank the most milk had fewer heart attacks than those who had little or no milk in their diets. This connection could be due to many factors in milk, but epidemiological studies have shown that higher intakes of calcium in particular are linked to a reduced risk of cardiovascular disease. More specifically, studies have shown that high calcium intakes may reduce high levels of bad cholesterol in the blood, and increase low levels of good cholesterol both of which are known risk factors for cardiovascular disease. In addition, it is also thought that calcium may bind harmful fats together in the gut and prevent their absorption, which in turn prevents levels in the blood increasing.
Obesity

Contrary to popular belief, research has shown that people who consume milk and dairy foods are likely to be slimmer than those who do not. Studies have also shown that consumption of milk and dairy foods as part of a calorie controlled diet is associated with increased weight loss, particularly form the abdomen. This is particularly beneficial since excess fat around the trunk region of the body is associated with greater risks to health. The precise mechanisms involved are unclear but are likely to involve calcium which is found in milk and dairy foods.

Type 2 diabetes

Studies suggest that regular consumption of low fat dairy products can help to reduce the risk of type 2 diabetes, which has been a longstanding problem in adults, and is becoming increasingly common in children and adolescents. A recent study of more than 37,000 middle aged women found that those with the highest intakes of dairy had a reduced risk of type 2 diabetes.

The strongest association was found with low fat dairy products. Similarly a study of men in 2005 found a reduced risk of type 2 diabetes with increased consumption of low fat dairy, interestingly, every extra portion of dairy consumed was associated with increasingly lower risk. It is thought that this effect may be due to the combined effects of many beneficial nutrients found within dairy foods including calcium and magnesium, or the fact that dairy foods have a low glycaemic index, which helps to control blood sugar levels.

Cancer There is considerable evidence to suggest that milk has a protective effect on risk of both colorectal and breast cancer with increased intakes. A recent study of 45,000 Swedish men reported that men who drank 1.5 glasses of milk per day or more, had 35% lower risk of the disease than those who had a low milk intake of less than 2 glasses per week. Additionally a study of over 40,000 Norwegian women found that those who drank milk as children and continued to do so as adults, had a lower risk of developing breast cancer. Calcium and a naturally occurring fat in dairy products known as Conjugated Linoleic Acid (CLA) have been suggested as protective components in colon cancer



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