Milk drinks include: cooked milk, coffee, cocoa, chocolate, Bawarkę.
When preparing milk cereal, ground coffee should be poured into boiling water, cook until the foam has dropped on the surface, Set aside and sprinkle with cold water, In order to accelerate the falling of crushed grains. After straining, combine with milk. The bioavailability and dietary value of coffee milk is different than the milk served as an independent drink, because cereal or natural coffee reduce the degree of protein denaturation.
Milk intended for cocoa should be divided into two parts. Set to boil less, Heat more to 70 ° C. Mix cocoa with a small amount of cold milk, so that it does not have lumps, Pour into the boiling milk while stirring. Combine boiled cocoa with hot milk. You can add foam from beaten proteins or yolk grated with beaten cocoa.
The Bavarian is preparing usually for children and the sick. It is made by mixing with sugar the same amounts of boiled milk or sweet cream and water. You can also use a tea infusion instead of water to prepare the bavarian.
Milk drinks are very valuable and attractive (cocktails) with raw fruit, np. with strawberries, currants, raspberries. Instead of whole fruit, you can add ready -made sweetened juices from not very sour fruit. Combinations of sets can be adapted to the taste preferences of consumers and to the circumstances, in which they are to be given.
Credit milk is prepared from milk, which has been pasteurized at 85 ° C. After cooling to 25 ° C, they are vaccinated with the appropriate culture (Str. cream + Str. diacetiactis + Str. cremoris). This gives a product better in terms of taste and consistency than spasteering milk at a lower temperature and wrapped in normal conditions.
Cravidal milk has more nutritional value than sweet milk, It is enriched with enzymes and vitamins produced by microorganisms. The possibility of infection of acid milk is smaller than sweet, because some pathogenic bacteria hate acid reaction, except for example. tuberculosis bacteria, tyfusu.