Gluposti!istocnjak wrote: Jeli nam se to javljas iz Zagreba?
Naravno da stavljaju konzervans, zato im se mlijeko ne moze pokvariti i po nekoliko mjeseci.
Jednostavno pazi na datum i kupuj nekonzervirane domace proizvode i to je to ... jedes zdravo i nekonzervirano ...
Evo ti, jedna od milion dostupnih referenci, pa proslijedi sefovima da sljedece saopstenje malo pazljivije napisu.
A ovdje je i objasnjenje, sta vjerovatno nije u redu u Milkosuhttp://www.foodsci.uoguelph.ca/dairyedu/uht.html
Milk can be made commercially sterile by subjecting it to temperatures in excess of 100° C, and packaging it in air-tight containers. The milk may be packaged either before or after sterilization. The basis of UHT, or ultra-high temperature, is the sterilization of food before packaging, then filling into pre-sterilized containers in a sterile atmosphere. Milk that is processed in this way using temperatures exceeding 135° C, permits a decrease in the necessary holding time (to 2-5 s) enabling a continuous flow operation.
Advantages of UHT
High quality:
The D and Z valves are higher for quality factors than microorganisms. The reduction in process time due to higher temperature (UHTST) and the minimal come-up and cool-down time leads to a higher quality product.
Long shelf life: Greater than 6 months, without refrigeration, can be expected.
Difficulties with UHT
Sterility:
Complexity of equipment and plant are needed to maintain sterile atmosphere between processing and packaging (packaging materials, pipework, tanks, pumps); higher skilled operators; sterility must be maintained through aseptic packaging