We milk at 115 degree Celsius and then

We all know, we are using milk from history times
(ancestors). We are getting milk from domesticated animals such as buffalo,
cow, sheep etc. milk has been adopted and adapted in various forms. Milk has
undergone different transformations as powdered milk, canned milk and milk in
cartons. There different varieties of milk can available in market. I will let
you know 10 varieties of milk available in market.

Condensed
milk:

This is used by the most of the confectioners. We
get it by boiling the milk at 115 degree Celsius and then water vapor builds
and then we evaporate it add the sugar content into it. Now allow it to cool
and then we add some of the preservatives and cool it down. It’s likely no surprise that sweetened condensed milk is dense in
calories. By knowing all milk is used as a most common ingredient in some very
rich desserts. Whatever as far as sweets goes then condensed milk has some
redeeming qualities, namely, the nutrition that it derives from the milk solids
it is made from. The key to enjoying condensed milk as a part of a healthy diet
is consuming small, measured portions.

Uses:                                                                  

v Condensed milk is used to provide more sweetness and a rich creamy
texture to some desserts.

v  If condensed milk is combined
with different acidic components, such as lemon juice and that will thicken on
its own without being cooked or chilled.

v As lot of people also use condensed milk to sweeten beverages and
pointed particularly coffee.

v  This type of milk can also be
cooked for a lengthy period of time and allowed to caramelize.

Benefits:

v A tablespoon of very sweet condensed milk contains over ten grams of carbohydrates
and all of which are sugars.

v  A diet high in refined sugars can
lead to lot of problems such as weight problems, cardiovascular problems and
diabetes.

v This treat also contains few proteins although not very much with one
table spoon containing 1.5 grams.

v Try to read instructions and caution when you eating desserts containing
the condensed milk and as some can contain little amounts of sugar that you may
take unacceptable for a weight management or blood sugar control plan.

v Condensed milk contains sixty-two calories for a tablespoon.

v  This type of milk contains high
calories for the reason that its and its name implies this is a dense mixture
of milk solids and sugar.

v People who are dieting should either avoid condensed milk or consume it
very judiciously.

Flavor
milk:

               Flavored milk can have certain quantity of
nine essential nutrients as calcium, vitamin D, white milk and potassium. To that
we can add certain flavors to the milk, but we
cannot store that for long days. Actually, there are many different companies
that produce the milk products with different flavors like chocolate,
strawberry, vanilla and other flavors. This type of  milk can be store for long days.

Benefits:

v Small amounts of sugar added to nutrient-dense foods, such as
reduced-fat milk products, may increase a person’s intake of such foods by
enhancing palatability of these products.

v It can improve nutrient intake without contributing excessive
calories.

v It helps to improve bone health, especially in children and adolescents.

v  Flavored milk is a delicious way to help people of all ages
consumes essential vitamins and nutrients important for health.

v  It helps to
reduce the risk of cardiovascular disease.

Evaporated milk:

Evaporated milk is simply fresh milk that has had about 60
percent of its water content removed, and that’s exactly what this recipe
will give you. Just keep a box of powdered milk in your pantry, and you won’t
have any need for those little cans any more.  It works just like
regular powdered milk and allows you to make up just what you need, so there’s
no waste and no need to keep a bottle in the fridge.

Benefits:

v Evaporated milk has many health benefits found in regular
milk.

v Evaporated milk is an easy alternative to regular milk and
offers the convenience of a long shelf life with added vitamins.

v Evaporated milk is great camping because it does not have to
be refrigerated and can take the place of regular milk in almost any
instance. 

v The taste and quality of the milk is not at the same level of
regular milk.

Organic milk:

Organic milk
is the way to go. Semi skimmed and whole organic milk has 68 per cent higher
levels of omega-3 fatty acids, which help to maintain a healthy heart, than
non-organic milk. It also has more Vitamin E and beta-carotene, which are
essential for a healthy immune system.

Benefits:

v Organic milk
has a two to three times higher concentration of antioxidants like
lutein and zeaxanthin than non-organic milk.

v  Lutein is extremely
important for eye health and is effective in preventing numerous eye
diseases such as macular degeneration and cataracts.

v Zeaxanthin is
also important for good eye health.

v It
protects the eye from UV damage and the impact of free radicals.

v It is
very helpful in preventing cataracts, diabetic retinopathy, glaucoma and
macular degeneration.

v Intake
of milk may also provide relief to those suffering from colon cancer.

v New study suggests
that a diet rich in dairy products may slightly extend lives of people
diagnosed with colon cancer.

Powdered
milk:

Similar to raw milk, powdered milk is loaded with
nutrients; it is a good source of essential minerals and vitamins such as
magnesium, calcium, zinc, potassium as well as vitamins A, D, E and K.

Benefits:

v During the evaporation process, it is ensured that these beneficial
nutrients are not lost.

v Powdered milk also meets your daily dose of other important nutritional
elements such as amino acids and antioxidants which are responsible for a
number of functions such as cellular growth, stimulating the body’s immune
system and calcium absorption.

v Powdered milk can helps to prevent
the blood clotting.

Raw
untreated milk:

 Raw milk is a complete food, loaded with
minerals, protein and vitamins. Raw milk contains an amazing selection of
minerals ranging from calcium and phosphorus to trace elements. It is better to buy
raw milk from the registered milk production holdings.

Benefits:

v Raw milk can be a source of pathogens that cause food borne
illness that can result in sickness, hospitalization and death.

v  This is because milk
may be contaminated in a variety of ways.

v  Pathogens can be
spread through feces, water, soil that may be on the cow’s udder, sores on the
teats, or from the hands of the dairy worker.

Skimmed milk:

Skimmed milk is milk from which the
cream has been removed. The removal of the cream makes the milk low in fat so skimmed milk contains low cholesterol levels.  All fats are removed
from this milk. Calcium content in this milk is slightly higher and contains
lower levels of soluble vitamins. With the removal of fat, the calorie content
also reduces. This milk is not suitable for children below five years of age.
However, if you are trying to limit your calorie intake, it may be a good
solution for you. Skimmed milk appears watery because of the removal of fat
from it.

Benefits:

v The absence of saturated fat in the milk can help
prevent weight gain and promote heart health.

v  Besides, the milk
is low in cholesterol and is thus, helpful in maintaining the cholesterol
levels in your body.

v  The protein in skimmed milk builds muscles more
quickly than soy protein.

v Skim milk contains casein, a protein which can be easily
digested.

Semi skimmed milk:

Semi-skimmed milk contains less fat than whole milk, that doesn’t mean
that it’s lacking in nutrients. In fact, semi-skimmed milk actually contains
slightly more calcium than whole milk. That’s because the calcium in milk is
found in the watery part of it, rather than in its fat content. So by removing
some of the fat, the overall proportion of calcium in the milk is increased. In
fact, this means that skimmed milk has a higher proportion still of calcium.

Benefits:

v If you are trying to
reduce your fat intake but find the leap from whole milk to skimmed milk too
much straight then semi-skimmed milk can be a useful compromise.

v  It allows you to reduce your fat intake from
teas, coffees, hot chocolates and cooking, without feeling like you’re
sacrificing too much creamy flavor.

Whole milk:

Most people think of milk and its important role in
building strong bones. The body doesn’t work with one nutrient at a
time; rather it works together with the many nutrients found in food. Milk and dairy foods provide the right amount of bone-building
nutrients, specifically calcium, vitamin D, protein, phosphorus, magnesium,
potassium, vitamin B12 and zinc. Whole milk one of the strong milk.

Benefits:

v It can reduce the risk of high blood pressure.

v There are no sugars added to fat-free, low-fat,
reduced-fat or whole milk.

v The sugars listed in the tables below refer to the natural sugars
primarily lactose found in milk.

v The nutrient content of chocolate and other flavored
milks is similar to that of unflavored milk with the addition of sugar
or a sugar substitute.

Pasteurized
milk:

Pasteurization
is a process that kills harmful bacteria by heating
milk. While a small amount of bacteria can survive the process of pasteurization,
ultra-pasteurization produces a nearly sterile milk product.

Benefits:

v Pasteurized milk comes from cows crammed in cages loaded with synthetic
hormones and antibiotics. 

v  Real milk comes
from real goats or cows that are allowed to graze in toxin free pastures.
Besides tasting great.