An expert dispelled the myth about the benefits of milk with a short shelf life

The stereotype that milk with a short shelf life is healthier is not true. Svetlana Gertle-Zagorskaya, chief technologist at Grow Food and nutrition specialist, told Gazeta.Ru on February 21.

According to her, it is a common belief that such a product has been subjected to less processing. However, at all plants milk is heat treated at a temperature of 65-95 degrees, which allows to destroy harmful microorganisms, preserving the flavor and useful properties.

The real factors affecting shelf life are the quality of raw materials, the level of technical equipment of the enterprise and the packaging used. The higher the quality of milk and more modern equipment, the longer its freshness is preserved, the expert emphasized.

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