This is all you need to know about the different types of milk on sale in the supermarkets.
Is there a big difference?
While all is still cow milk there are various differentiations in the components of the milk.
That's why some people can't stand the taste of long life milk while others prefer it to fresh milk.
Below is all you need to know before deciding what to take home from shopping.
This is pure cow milk directly from the farmer. It must be sold within 24 hours, has 3.5 to 4% fat.Taste and quality of the raw milk depends on the food the cow is given. That's why they are only organic farmers, because they feed their cows with fresh grass and hay.
It is the classic we know for years from the supermarket. It is heated briefly to 72 degrees (pasteurized) and thus - cooled, unopened - can last for up to 10 days. However, it loses 10 percent of its vitamins. Fresh milk is available as skim milk (0.5% fat), as fat-reduced milk (1.5% fat) and whole milk (3.5% fat).
Or what we call durable milk is heated to 135 to 150 degrees Celsius for one to three seconds. Up to 20 percent of the vitamins are lost.
Caution: It is open for only three days - even if you do not taste so fast that it is spoiled. If the milk is bitter and flocked, it is really bad for a long time.
ESL milk ("Extended Shelf Life", also "longer-lasting milk").
This variation of milk is "superheated" and filtered (microfilter) for 1 to 3 seconds up to approx. 127 degrees Celsius.
This kills germs that spoil the milk. It has similar vitamins as H-milk. Unopened, it holds in the refrigerator for up to three weeks, open but only three days.
Lactose-free milk: Lactose (double-sugar) is cleaved in the dairy, which saves allergy sufferers.