How to process and store milk

Milk purchased in the store must undergo heat treatment and be stored properly - only in this case, when consumed, the body will not be harmed.

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Boiling milk is a useful and uncomplicated procedure, if you know some tricks:

- to prevent the appearance of foam, which many do not like, stir the milk until it boils, and then quickly cool;

- to avoid burning, rinse the dishes for boiling with cold water and throw in a milk a teaspoon of granulated sugar;

- in order to prevent milk “running off”, grease the inner surface of the pan walls with butter - creamy or melted or put a wooden spoon across the pan;

- if, nevertheless, a nuisance happened and the milk is burnt, dip the dishes with hot milk into a large volume of ice water, and lightly salt and shake the product itself - the unpleasant aftertaste will disappear.

Some useful tips for storing milk:

- never store milk in the bag in which you brought it from the store - the bag itself is a hotbed of bacteria;

- Do not keep the dishes with milk open, so you will get rid of the appearance of a foreign smell in the product;

- store milk only in the refrigerator, so you will avoid quick souring of the product and provide the main condition for the preservation of vitamins A and C, which are destroyed in the light;

- Do not pre-boil milk intended for cereals, milk soups and jelly, excessive heat treatment can destroy the beneficial properties of the product and the trace elements contained in it;

- If you are in an environment where there is no refrigerator, dip the dishes with milk in a large container with cold salt water.