What Is Whole Milk Singapore

All dairy milks come in many forms, including whole, 2 percent, 1 percent and skim. They come in many varieties to match the wide range of consumer preferences. There is a variety and choice to fit every age and lifestyle.

The primary types of milk sold in stores are: whole milk Singapore, reduced-fat milk (2%), low-fat milk (1%), and fat-free milk. The percentages included in the names of the milk indicate how much fat is in the milk by weight.

Milk is closely associated with calcium. But which type of milk should we drink to increase our calcium level. This easy decision has gotten a lot more complicated and your head could spin walking down your local supermarket dairy aisle with so many kinds of milk to choose from, such as whole milk Singapore,  UHT milk or other milk.

Whole milk Singapore and elsewhere isn't made wholly of fat, or largely of fat, or even substantially of fat. In fact, it doesn't contain much fat all. Whole milk Singapore and around the world is actually only about 3.5 percent fat.

The reason it's called "whole milk" has less to do with its fat content, than the fact that it's comparatively unadulterated. Whole milk is "the way it comes from the cow before processing." Whole milk – is milk from which no constituent (such as fat) has been removed.

Whole milk Singapore and in the world doesn't come with that much extra fat. It has less than twice the amount of fat that 2 percent milk has, which isn't much to begin with -- less than 5 grams per cup. It's not even that much more caloric; it only has about 30 calories more per cup than 2 percent milk.

Most milk undergoes processing before you buy it at the store. The three primary steps include: pasteurization, homogenization and fortification.

Pasteurization heats the milk to destroy harmful microorganisms and prolong shelf life. Normal pasteurization keeps milk safer while maintaining its valuable nutrients. Ultra-high temperature (UHT) milk is pasteurized at a much higher temperature to make it sterile. UHT milk is then packed into special containers that keep it safe without requiring refrigeration.

After pasteurization, milk undergoes homogenization to prevent separation of the milk fat from the fluid milk. Homogenization creates a smooth, uniform texture.

Finally, milk is fortified to increase its nutritional value or to replace nutrients lost during processing. Vitamin D is added to most milk to facilitate the absorption of calcium. Vitamin A is frequently added to reduced-fat, low-fat and fat-free milks. Vitamin A promotes normal vision, particularly helping the eyes to adjust to low-light settings.

Milk plays an important role in many diets today. The addition of whole milk products to their diets could boost their nutrient intakes, particularly if they're growing children. Overall, pure milk, whole milk Singapore and UHT milk does do a body good. Just keep an eye on protein, added sugar and saturated fat.

Why is it recommendable to consume pasteurised and ultra-pasteurised milk

What Is UHT Milk

UHT milk is subjected to special thermal treatment (ultra-pasteurisation or Ultra High Temperature) which destroys germs and preserves vitamins and nutrients. In the absence of bacteria activity and with the pre-sterilisation of the packaging, the milk becomes less perishable.

The difference between pasteurised and ultra-pasteurised milk

Pasteurisation involves heating the milk up to a temperature of 72-75° C and keeping it at this temperature for approximately 15-20 seconds before cooling it. Pasteurised milk has a validity term of 5-15 days if refrigerated accordingly during transport and distribution.

Through ultra-pasteurisation the milk is intensely heated for only 2-4 seconds at a temperature of 135 - 150°C.  The validity period of milk is prolonged without adding preservatives. The validity period varies between 3-6 months, depending on the quality of the pure milk collected from farms (deriving from hygiene during milking alongside handling and storing conditions until the moment of reception in the factory). After unsealing the box, UHT milk Singapore need to be kept refrigerated and consumed within the next 3 days. 

The UHT procedure (Ultra High Temperature) is a continuous process which takes place in a closed system, preventing the product from being re-contaminated with germs from the air. The product goes through a rapid succession of heating and cooling stages. The aseptic filling is part of the process which prevents recontamination. The final result is a product which can be kept for about six months without refrigeration until being unsealed.

Why is it recommendable to consume pasteurised and ultra-pasteurised milk

Boiling doesn’t destroy all germs form in the pure milk, but destroys most nutrients in it. Pure milk can contain dangerous germs for our health.

Nobody can guarantee an appropriate hygiene in the production and distribution of pure milk in markets or in the environment.

Advantages of UHT milk

1) It doesn’t need to be refrigerated up to 6 months, unless the box has been opened
2) UHT milk Singapore increases product shelf life - The product shelf life is longer
3) No loss of nutritional properties during its long validity period

4) Preserved taste and nutrition - It has been pasteurized at a higher temperature to preserve taste and nutrition

5) Prevent products from contamination - Using UHT treatment prevents the products from being contaminated by airborne micro-organisms

All these advantages of UHT milk Singapore could lead to suspicious of presence of preservatives in the milk. At this point, the answer comes from the wonder-packaging, the aseptic Tetra Pak. 

3 Advantages Of Drinking UHT Milk Regularly

What Is UHT Milk

UHT milk is a sanitary and veterinary controlled milk which is subjected to special thermal treatment (ultra-pasteurisation or Ultra High Temperature) which destroys germs and preserves vitamins and nutrients. In the absence of bacteria activity and with the pre-sterilisation of the packaging, the milk becomes less perishable: through ultra-pasteurisation, the validity period of milk is prolonged without adding preservatives. The temperatures lie beyond the boiling point (135 - 150° C) but the boiling time is very short: 2-4 seconds). This very short stage of heating and cooling destroys bacteria and microorganisms and ensures the preservation of vitamins and proteins, unlike the normal boiling of milk, which doesn’t destroy all germs and bacteria, instead destroying its nutritional value. The validity period varies between 3-6 months, depending on the quality of the raw milk collected from farms (deriving from hygiene during milking alongside handling and storing conditions until the moment of reception in the factory). After unsealing the box, UHT milk need to be kept refrigerated and consumed within the next 3 days. 

UHT is most commonly used in milk production, but the process is also used for fruit juices, creams, soy, milk, yoghurt, wine, soups, honey, and stews.

Unfortunately, those of you who do your research on the various milk brands in Singapore will soon find the whole issue of which cow’s milk to feed baby from the various milk brands in Singapore utterly mind boggling. Very few people recognize that quite often the wholesome stuff from Australia or New Zealand that we fork out mega bucks for is actually very low on nutrients.

Advantages of UHT milk

1. Preserved taste and nutrition - It has been pasteurized at a higher temperature to preserve taste and no loss of nutritional properties during its long validity period.

2. Prevent products from contamination - Using UHT treatment prevents the products from being contaminated by  airborne micro-organisms.

3. Increase product shelf life - The product shelf life is longer and can last up to six months without refrigeration or preservatives unless it is opened.

4. Can be bought in large quantities and stored.

3 Characteristics Of UHT Milk

Among the various types of milk available in the market, the UHT milk Singapore can be considered as a special kind since it is veterinary and sanitary controlled milk. After harvesting the milk, it is subjected to a distinct type of thermal treatment called ultra-pasteurisation or Ultra High Temperature (UHT), which eradicates germs and preserves the nutrients and vitamins that the milk contains. 

In this modern time, one of the greatest public health advances is sterilisation or pasteurization, which is meant to destroy dangerous bacteria that can seriously harm the health and might even cause death. So how does UHT milk differ from the rest? UHT milk has unique characteristics that other types don’t posses, such as the following:

Long Validity

The milk is intensely heated at 135 - 150 degrees Celsius temperature for a very short time, around 2 - 4 seconds. Even though the ultra-pasteurisation process is rapid, this short procedure of heating and cooling can already kill bacteria and microorganisms in the milk. In the absence of bacteria activity, the milk becomes less perishable, extending its validity period longer without adding preservatives.

However, bear in mind that the validity of UHT milk may vary depending on the quality of raw milk collected from the farms. Some factors may affect milk quality, such as hygiene during milking, handling of milk, storing condition and delivering to the factory. The milk’s validity may be prolonged between 3 - 6 months.

No Refrigeration Needed

UHT milk can last up to six months without refrigeration, unless otherwise it is unsealed. The UHT process employs Aseptic technology wherein the packaging allows the milk or other perishable liquids to be stored for longer period without refrigerating the product. The milk packaging consists of multiple aluminium, polyethylene and cardboard layers, which impede the oxygen from penetrating through. Aseptic technology guarantees the protection of milk against environmental aggressions.

If you want to buy several boxes of this type of milk, it is feasible as you don’t need to store all of them inside the fridge. You can simply keep them in the shelf. But after unsealing the milk, be sure to keep it refrigerated and consumed within the next 3 days, otherwise you need to throw it. With various UHT milk brand Singapore, you have plenty of options to decide which particular brand suits your taste. 

Distinct Taste

During the process, the fat quantity of the milk is controlled while the vitamins and nutrients are preserved. The amount of minerals and calcium is the same as of the skimmed and whole milk. It suggests that UHT milk is not different from the other types of milk in terms of nutritional contents. However, the taste may slightly differ. For some people, the UHT milk has a strange taste in comparison to other kinds.

Compared to other types of milk that comes from cow, the UHT milk tastes slightly different from dairy fresh milk. The UHT treatment somewhat changes the taste as it kills all the spores in milk. This could be the reason of the bland taste of the milk. However, it will only take a few days to get used to the taste and in no time, you won’t be able to notice the difference.

There are so many types of milk available these days. Now, it depends on your preference to choose which kind you want to consume. Some might not like UHT milk while others prefer it. With these three characteristics, you will get ideas about the UHT milk.

3 Most Popular Types of Milk in Singapore

Is milk included in your daily diet? Dairy milk comes in several varieties to meet the different preferences of consumers, but all of these milks contain essential nutrients that are beneficial to our health and wellness. When you walk down the dairy aisle in the grocery store, you might come across various kinds of milk, such as whole milk, fat-free milk, organic milk, lactose free and others. For consumers who are not sure what type of milk is ideal for their dietary needs, it might be a little confusing to choose what to buy.

There is a wide variety of milk available on the market today, so consumers have numerous choices to match every age and lifestyle. Below are the most popular types of milk you can find in Singapore.

UHT Milk

The UHT or Ultra High Temperature milk is a type of milk that has been pasteurised at a high temperature ranging between 275 - 284 degrees Fahrenheit for short time, approximately three seconds. Exposing the milk to intense heat for a brief time is meant to preserve its taste and nutritional contents. 

In comparison to other milk treatment, the UHT process is continuous which often takes places inside a closed system to prevent airborne microorganisms from contaminating the product. The milk passes through different stages, including heating and cooling, in quick succession before it is immediately put into a sterile container or carton. The meticulous process of UHT milk Singapore  results into a product that can last up to six months even without preservatives or refrigeration. This treatment is likewise used for processing fruit juices in boxes, soy milk, cream, broth, soups and wine.

Low-Fat Milk

Do you prefer your milk to be creamy but not too rich? Then you should opt for low-fat milk. Low fat milk is just typical milk minus the creamy fat that it usually comes with. It goes through a process called centrifugation wherein the fat contents are removed, and then the creamy fat is later used to create other products, such as butter, cream and other dairy products.

Low fat milk has a minimal difference from regular full fat milk and that is the taste and consistency. Both milks still remain identical in terms of the opaque white shade; however, the low fat milk becomes thinner after the removal of fat globules. Moreover, low fat milk should not be confused with skimmed milk, as low fat has 1% to 2% of fat whilst skimmed contains less than 0.5% fat. If you want this type of milk, there are various low fat milk brands Singapore that you can buy in grocery stores.

Whole Milk

As the name itself suggests, whole milk is basically whole or simply intact, which means the dairy fat that it contains has not been stripped of under any milk treatment. But this kind of milk is not made wholly of fat, or even substantially of fat. In fact, whole milk only contains approximately 3.5% of fat while skimmed milk has less than 0.5% fat making it less creamy and caloric.

Whole milk is the standard choice for baked goods and recipes for home bakers unless it is specified to use other type of milk. Hence, if the recipe did not specify the type of milk, it is safe to assume that you will be using whole milk. Whole milk is rich and creamy, and is simply referred as, “milk.”

Milk has essential benefits to our body, especially to the bones and teeth. Thus, it is of substantial importance to carefully pick which type of milk is suitable for the dietary needs.