Milk is one of the most common and popular products traditionally used in the daily diet of most families. The question of which milk is best used for daily use, causes constant debate. Some prefer to buy exclusively industrial pasteurized milk, but the nutritional value of such a product is significantly reduced due to processing.
Homemade milk contains much more useful substances, but buying it, one must be sure that it is obtained from a healthy cow. Boiling is the simplest method of purifying milk from harmful microorganisms at home. But what is the benefit and harm of boiled milk?
Benefit of boiled milk
Fresh fresh milk is a whole storehouse of nutrients, vitamins and milk bacteria that can enrich a person's diet. Provided that the animal is healthy, received an environmentally friendly diet and when receiving milk, hygiene standards are observed, such a product is considered a valuable source of such important components of nutrition as:
- micro- and macroelements, in particular calcium, phosphorus, potassium;
- more than 20 kinds of dairy enzymes (lactase, amylase, lipase, phosphatase, etc.);
- vitamins A, C, K, D3, B1, B2, B6, B12;
- carbohydrates, the main of which is milk sugar;
- proteins, including casein, lactalbumin, lactoglobulin.
On the question whether it is useful boiled milk, you can definitely say yes. With all its advantages, fresh milk has a number of dangerous factors, it can contain pathogenic microorganisms, which during storage actively multiply. At boiling practically all pathogenic bacteria are neutralized. Although this treatment of milk leads to the partial destruction of some
Caloric content of boiled milk is 65-70 kcal, nutritional value in 100 g:
- proteins - 3.4 g;
- fats - from 3-4 g;
- carbohydrates - 5.5 g.
For a healthy diet, boiled milk is one of the most useful products, especially for people who have high physical activity or are actively involved in sports.