Many assortments of milk are available on shelves of shops in beautifully colored packaging. But what is the difference between whole milk, skimmed milk or UHT?
Whole milk has the highest fat content, 3.5%, and is the closest to fresh milk. Milk proteins are assimilated by the body in a proportion of 97%. In addition, the milk also contains calcium, potassium and iodine which help strengthen the bone system and help the body recover faster after a period of intense exercise. A whole milk cup has the same amount of protein as an egg and provides half the amount of vitamin D required daily.
It is preferred by people who want to lose weight because it has fewer calories. Studies have shown that it reduces the risk of type 2 diabetes, lowers blood pressure and prevents early menopause. On the other hand, because fat is eliminated through the degreasing process, much of the soluble vitamins are lost: A, D, E and K. Regardless of the amount of fat, a glass of 200 ml of milk contains 300 mg of calcium and 12 grams of carbohydrates.
It differs from other milk varieties. It can be stored at room temperature for even 4-5 months, as long as the original package is not opened. The UHT name comes from Ultra High Temperature. More precisely, it reaches a temperature of 4 degrees to 148 degrees in just a few seconds, it is kept at this temperature for a very short time, then it is suddenly cooled. This process eliminates the vegetative forms of microbes that could lead to milk being damaged. UHT milk may be whole or skimmed.