blood

Sterilised or pasteurised?
Coming to shop, we often ask a question: what is better? What is the sterilisation and pasteurisation?
Whether vitamins and trace substances remain in the sterilised and pasteurised? Sterilisation and pasteurisation is a thermal processing to which milk is exposed to enlarge term of its storage. In the course of sterilisation milk heat up to 135 degrees tegretol 100 mg on Celsius, and then sharply cool. During this procedure all bacteria including useful to an organism, but the most part of vitamins remains perish. The sterilised milk does not spoil during half a year, and it is possible to store an open package in a refrigeration cabinet 2-3 days without damage to quality of a product.
The pasteurised milk is considered more useful. During pasteurisation milk heat up to 60-70 degrees that allows to keep not only vitamins, but also the most part of useful microorganisms and thus to suspend process of turning sour of milk. The period of storage of the pasteurised milk is short - only 36 hours.
The restored milk receive by water addition in a dried milk powder. Vitamins and trace substances in such milk practically are not present. As to fat content of milk it is necessary to pay especial attention maxalt 10 mg to it.
Physicians do not recommend to drink milk with fat content more than 3,6 % - such milk not only harms to our figure, but also promotes rising of level of harmful cholesterol in blood. By the way Having seen on a package with milk a mark , many are frightened and cannot understand, that it means. means "homogeneous". In such milk Adeps breaks into fine particles and is distributed in all volume of milk, instead of condensed on a surface in the form of cream.
In the early seventies American scientist Oster has made shocking statement in which asserted, that in the course of homogenization in milk enzyme under the name "xanthine oxidase" which is cialis buy capable to get through an intestine into vascular system is developed, damaging blood vessels that conducts to an atherosclerosis. On the basis of it has declared, that to the people inclined to cardiovascular diseases, it is necessary to refuse from milk. However this hypothesis has been rejected by other scientists on the ground that the human body develops in thousand times more xanthine oxidases, than can introduce in it milk.
That is why to refuse this product it is not necessary.