What is the difference between baked milk and ordinary

Baked milk is a favorite treat of distant ancestors that has come down to our time. Ordinary milk languished for at least a day in clay pots, covered on top with a thick film, and itself changed color to brownish. Such milk was called stewed. It could be stored for a long time, it was prepared from varenets and ryazhenka. The product was high-calorie, it was possible to satisfy their hunger.

What distinguishes baked milk from fresh?

Pottery and ancient Russian stoves were replaced by modern equipment: multicookers, ovens, thermoses. They easily cope with the heating of milk, on the basis of which hearty cereals, jelly, soups, fermented baked milk are prepared. Baked milk, processed from ordinary, has a higher percentage of fat content. This is due to an increase in its density due to evaporation of moisture.

The question of what distinctive features has baked milk in comparison with fresh milk will make uninformed people think. Differences do not immediately strike the eye, only by tasting these two types of milk, you can catch how they are similar and different.

The taste of baked milk is slightly more acidic than usual, the color is darker, it has a slightly orange cream color. You won’t be able to drink it in one sip, due to the heat treatment its structure becomes more viscous and long-lasting. Therefore, the correct way to use it is in small sips (as opposed to simple).

Baked milk is tasty as an independent product, it does not require adding additional products that improve its taste. Butter is added to milk, honey, or vice versa, it is added to tea or coffee, and omelets, pancakes, pies, and pancakes are made on its basis. Simple milk is very tasty, but in its pure form is still inferior to melted.

In storage, baked milk is much simpler. It is stored longer, sour more slowly. Heat treatment allows it to be resistant to harmful substances. Normal milk sour quickly, even if stored in compliance with all the rules. Not treated with any chemicals, it deteriorates in a short time.

Healing properties of melted product

Its regular use has a strengthening, healing effect on the body. Its main healing properties:

1. Drunk before bedtime, it will relieve insomnia.
2. Relieves stress.
3. Reduces manifestations of depressed mood.
4. Struggles with systematic fatigue at work.
5. Normalizes the functioning of the central nervous system.
6. Included in vitamin A will support the work of the eyes.
7. Calcium, which is found in large quantities in the composition of the product, strengthens the strength of teeth and nails.
8. Improves a metabolism.
9. Strengthens the immune system.
10. Levels disturbed hormonal levels.
11. It has a beneficial effect on the visual system.
12. Prevents the occurrence of cardiovascular disease.
13. Prevents rickets.

When subjected to heat treatment, milk loses the content of many vitamins in its composition, but, despite this, it is still much more useful than fresh fresh milk. It is recommended to eat it for pregnant women and women who are in lactation, children, people with diabetes. This is due to the presence in it of essential vital trace elements and vitamins, as well as its ease in assimilation by the body. Fresh and boiled milk is much more difficult to digest.

Cons in taking baked milk

The use of this drink in unlimited quantities is contraindicated for a number of individuals.It can be harmful in the following cases:

1. The caloric content of the product contributes to weight gain, which is harmful to people suffering from excess.
2. In the case of personality intolerance, an existing allergy to lactose, lactose deficiency.

The second case is rare. Lactose deficiency can be determined by the following main symptoms:

• pain in the abdomen;
• an upset gastrointestinal tract;
• bloating.

When observing the symptoms of lactose deficiency, a restriction in the intake of baked milk and a consultation with a doctor is required.

How to choose a quality product

If baked milk is not produced independently, at home, but is purchased in a store or on the market, the procedure for its selection should be treated with the utmost care and attention. Rules to help you make the right product choice:

1. When buying baked milk on the market, the seller must show a license authorizing the sale of the goods and a medical certificate from the veterinarian about the state of health of the animal producing milk.
2. When choosing a grocery store, a supermarket chain, be sure to inspect the label. It is important to see the shelf life of the product, its components. Often, its composition may include impurities of chemical origin. It is better to refuse such milk.
3. In both cases, an external examination of the baked milk is important. Its color and smell tell about freshness. Creamy color is inherent in baked milk. When catching even a small note of unpleasant acidity in the aroma, you should not opt ​​for this product. It is most likely spoiled.

Natural and fresh, made in accordance with all the rules, baked milk will necessarily contain a small creamy layer on its surface. Its absence is a sign of not the quality of the proposed product or prior removal of the cream layer.

Storage

Baked milk should be stored in a refrigerator at a temperature of 8 to 10 ° C. With proper storage, freshness will last much longer than with ordinary fresh milk.

When preparing baked milk at home, be sure to use only high-quality fresh ingredients. Then the resulting product will be tasty, fresh and healthy.

Video: how to make baked milk