Varieties available cow's milk

Milk in raw form is not recommended to power and in most countries, its sale is forbidden. Pasteurization of milk destroys pathogenic bacteria and modifies milk casein in such a way that occur in the stomach curdled milk becomes less dense. Adopted temperature pasteurization is 63 deg C for 30 min or 72 OC for 15 s (more common spelling). Pasteurized milk should be stored in the refrigerator; before breast milk is recommended to boil. Homogenization ends with the destruction of fat droplets, and milk turns into homogeneous emulsion with tiny particles that are not shared when standing.
Condensed milk contains a lot of sugar (about 60%) by adding sucrose. It plant in proportions of 1 : 10 to 1 :4 and the product is high in sugar and low in fat and protein. Condensed milk is usually not used for baby food, with the exception of situations when for a short period of time you need high-calorie diet.
Skim milk goes on sale in the form of semi-skimmed milk (1.5 grams of fat per 100 ml) or non-fat skim milk (0.05 g of fat per 100 ml).
Condensed milk without sugar (concentrated milk contains 73-74% water, while whole milk her 83 - 88%, and formed in the stomach curdled milk softer. The calories in it is 44 for 1 ounce; before feeding it plant, adding equal amounts of water.
In different countries commercially available variety of patented milk. Options and composition of these mixtures is given in Appendix B, table. 16. Usually, infant formula prepared in such a way that their structure was close to the composition of breast milk; most of them are rich in vitamins and many added iron. Acidity many dairy mixes, determined by titration, much higher acidity breast milk and osmolarity is 193-381 mosmol/kg water [10A]. It is recommended to use mixture with a low acidity and low-osmolarity, especially unhealthy for children.