Many people who lived during the existence of the USSR remember well what the quality of the products was then, including milk. The fact that it was delicious is understandable. But it also turned sour very quickly.
Surely, many people, especially children of that time, forgot a cup of unfinished milk on the table, or even a bottle, a three-liter jar if they bought it on tap (and sold it that way). And often my mother swore that the milk was sour. But it wasn't that scary. The taste of the yogurt was simply wonderful, and with sugar this drink was generally amazing. And the housewives made delicious cottage cheese from sour milk at home.
What is the difference between modern store-bought milk. It's simple, it does not sour for too long, wherever and how long you leave it. Most people are well aware of this, and the rest can experiment on their own. Just leave the product on the table overnight. The milk will be exactly the same as the evening before. Moreover, it may not turn sour by the next morning.
Why is everything happening this way? Each has its own version. Many of our citizens will immediately say that all dairy products are unnatural. In part they will be right, since there are a lot of manufacturers and not all of them work in good faith.
Someone will definitely say that they add to milk:
- preservatives;
- antibiotics;
- other nutritional supplements.
And these assumptions have a right to exist. For reference, in the presence of many foreign impurities in milk, for example, the already indicated antibiotics, it really does not turn sour, but over time it starts to taste bitter. As you know, lactic acid bacteria live only in a natural milk environment.
But there is one more reason that such a perishable product is stored for a long time in its original form - these are modern, new technologies used in production. Homogenization and special processing with high temperatures also prevent milk from souring. Homogenization is the processing of milk mechanically, when balls of fat are crushed. So the fat is not collected in one place, but is spread over the entire surface of the product. Since it will not settle, the taste of the product is improved.
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High-temperature processing or ultra-pasteurization allows you to kill all microorganisms in the product, thereby increasing its shelf life. The procedure consists in heating milk to 130-140 degrees Celsius and its sharp cooling to 4-5 degrees.
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You won't make yogurt from such milk, but this does not mean at all that it is bad. Products from the times of the USSR were natural and very tasty. Maybe that's why some dishes from Soviet kindergartens are still remembered with nostalgia.
Source: https://novate.ru/blogs/210520/54597/