Let's check the naturalness of milk from the store - the result in a minute!
How to check milk for naturalness is a question that interests everyone, because there is an opinion that this product often contains chalk or starch, and even more often, water. Indeed, laboratory staff continually identify counterfeit milk - sometimes it is indistinguishable from natural milk both in taste and in appearance. You can also conduct several tests at home that will help determine the quality of products purchased at the market or in a farm store.
How to determine if there is chalk in milk?
Chalk is added to milk not to increase the calcium content, but for a more pragmatic purpose - to hide the fact that the fat content of the product is much lower than declared. Large enterprises that pack milk into bags and bottles do not do this, since expensive equipment may fail. But small sellers - farmers and villagers who sell milk from their cows for bottling - often use this method.
However, it is very easy to find out whether there is chalk in milk. This can be done even at home:
- Pour some milk into a transparent bowl.
- Pour in a little citric acid or vinegar.
- Watch the reaction. If small bubbles appear, like in a soda bottle, then the product has been adulterated.
Whole or diluted - we check the milk for quality
Often, milk yield is increased in the most prosaic and cheap way - by diluting the natural product with whey left over from the production of cottage cheese, or with ordinary tap water. Large producers do not resort to this method, but the owners of private farms do not disdain the opportunity to make a profit and instead of whole milk they bring diluted milk to the market.
There are two ways to recognize a similar product:
- Taste it, which, however, is risky: milk purchased by the bottle should be boiled before use.
- Take a little milk into a pipette and drop it on the nail. A natural product cannot be too fluid; the high fat and protein content make the drop quite stable. If a drop quickly drains from the nail, this is a reason to suspect that the milk has been diluted and “whitened” with chalk.
An easy way to find out if milk has added starch
Unfair traders use starch to make the product appear thicker and, therefore, fattier. As in the case of the chalk method of falsification, this is not found in industrial enterprises: foreign impurities lead to breakdowns of production lines, the cost of which is much higher than the profit from the sale of counterfeits.
To detect the presence of starch, use iodine:
- Pour some milk into a glass or spoon.
- Add iodine there.
- Normally, the contents should turn yellow-brown. Blue-violet color indicates counterfeit.
Due to the fact that when heated, starch gives liquids a viscous structure, you can identify it in another way - scoop milk into a spoon and bring a lit lighter from below. Such an experiment is easy to conduct even in the market.
Checking goat milk: is it possible to recognize a fake?
Goat's milk is adulterated even more often than cow's milk. Firstly, this is due to high demand, and secondly, to low competition in the market: far fewer farms raise goats than cattle.
All the testing options mentioned above are also suitable for goat milk, but the problem is that it is almost never diluted with water and is not “whitened” with chalk or starch. Instead, dishonest sellers mix milk obtained from goats with cow's milk, and such counterfeit can only be detected in a laboratory.
Even if the mentioned tests done at home showed the absence of foreign impurities in the milk, this does not mean that the product is of high quality. There are many more ways of counterfeiting than verification methods. Therefore, give preference to products from trusted manufacturers.
THERE ARE NO NATURAL MILK IN THE STORES, IT IS ALL CHEMICAL, JUST THE EXACT COMPOSITION IS NOT WRITTEN ON THE PACKAGING.
The author has set out to discriminate against farmers and private owners.
The article was dug up No changes since 1950. Now the milk is immediately separated and this means there is no natural milk. progress……..
And the cattle like it
Dairy products, as a rule, are all adulterated. I buy only from familiar villagers at the market. Unfortunately, many of them give up animal husbandry due to old age.
We keep goats, and it would never have occurred to us to do something like this. But as for store-bought milk, it’s no longer milk, and it tastes good and doesn’t suit everything.
I bought three liters of milk from a villager (he brings it by car in 3 liter cylinders, from different owners). I wanted the milk to sour on its own to make cottage cheese. He put a piece of black bread on the edge of the bottle and dipped it in the milk. So it didn’t turn sour in a few days in the room. I poured this mess out.I buy milk in bags and bottles at Magnit. It turns sour very quickly. You can't shake it out of the bottle, it's so thick and there's very little liquid. It tastes like good yogurt. I kept wanting to find a palm tree. But it looks like there is no palm tree. Curdled milk takes up the entire volume of the bottle.
Apparently you buy Nizhny Novgorod, 1.4 liters. It turns sour in the store))
AT THE FACTORY THE MILK IS NOT PURE IT IS DILUTED WITH WATER AND THEY BUY IT FROM THE RESIDENT FOR TURAL MILK
Oh my god, this is where you can learn, so many mistakes
“Milk yield is often increased in the most prosaic and cheapest way - by diluting the natural product with whey” - I didn’t read any further. Whey has a high acidity of 50-80, it tastes sour and what will happen to milk if whey is added to it? ..
Galina, try boiling the cottage cheese (slightly) because strained yogurt is not cottage cheese, and mix.
The author made a mistake: milk is diluted with skim milk, not whey. Reverse is milk after separation.
50 years ago we bought a cow, my mother went to sell it at a bazaar that was in the center of Saransk, a man specially worked there for my mother, it didn’t reach 3 percent fat content, it was forbidden to sell, I want to tell you that in order to properly feed a healthy cow, you need a lot, hence the quality
Nikolay, write what you like
Apparently you buy Nizhny Novgorod, 1.4 liters. It turns sour in the store))
Large manufacturers only make surrogates, they don’t make natural ones.
In fact, curdled milk NEVER goes sour!
Need to check. Milk is brought to our yard from a neighboring village in flasks. sometimes, of course, it has a smell, it’s probably from bitter grass, it depends on the shepherd where he leads the flock... but mostly it’s tasty and very fatty
Do large producers not dilute milk?! Ha ha ha! A cow produces milk with a fat content of 5% or even 6%. And how do these manufacturers get 2.5%? You drink milk and feel - water with milk. It doesn't even run away when boiled.
Absolutely dissatisfied. I love milk, but I had to give it up. I tried all types and varieties. You can't make curdled milk from milk. All types of milk are bitter.