if earlier) 14 days after the day you provide us with evidence that you have returned the Goods to us; or Udio trajnog mlijeka veći od 70%" (in Croatian). Zagreb: Ja Trgovac. 8 September 2009. Archived from the original on 9 September 2010 . Retrieved 5 March 2010. Corradini C, Pecchini G (1981) Effect on proteinases on different UHT treatments. Neth Milk Dairy J 35:393–395 Lauber S, Klostermeyer H, Henle T (2001) On the influence of non-enzymatic crosslinking of caseins on the gel strength of yogurt. Nahrung 45:215–217

Pasteurization reduces the nutritional value of milk: The process of pasteurization reduces the nutritional value of milk. The reason that happens can be found in the chemistry that goes on during its treatment and which contribute to some of its odd qualities. With that brief, intense heat comes a change in the milk's proteins. The whey proteins become unravelled, turning into limp strands. The Maillard Reaction, famous for creating the delicious flavours of caramel, perfectly browned toast, and bacon, as well as many other foods, occurs between the milk's proteins and sugars. An array of enzymes also fall apart, although not, crucially, an enzyme called plasmin, unless the milk is pre-treated to eliminate it. A variety of sulphur compounds are created, giving the newly treated milk an eggy stench that almost entirely dissipates after about a week. Jeurnink TJM, Verheul M, Cohen Stuart MA, de Kruif CG (1996) Relation between the denaturation and fouling behaviour of β-lactoglobulin. In: Heat treatments and alternative methods, Document 9602, International Dairy Federation, Brussels, pp 73–82

Home Remedies

Kaye, Leon (10 May 2011). "Tetra Pak vs Plastic Water Bottles?". The Guardian . Retrieved 11 May 2016. Rysstad, G. & Kolstad, J. ( 2006) Extended shelf life milk - advances in technology. International Journal of Dairy Technology 59, 85– 96.

Kocak HR, Zadow JG (1985c) Polyphosphate variability in the control of age gelation in UHT milk. Aust J Dairy Technol 40:65–68 Datta N, Deeth HC (2003) Diagnosing the cause of proteolysis in UHT milk. Lebensm Wiss Technol 36:173–182 Sterilization, on the other hand, is a process that uses high heat to kill all bacteria, including beneficial bacteria, in milk.

Available in full fat or semi skimmed varieties. Goat's milk is an ideal alternative for those on a cow's milk free diet - it has a musky, aromatic flavour and is more easily digested than cow's milk. Long life goat's milk is also available. You can express by hand, or with a manual or electric breast pump. It can take a little while to get your milk flowing, so be patient with yourself. Warm your chosen milk (you’ll need approximately 1 litre of milk or 2 tins of coconut cream) in a stainless steel pan, over a medium heat, gently stirring. Heat the milk to around 90-95 °C. Ashton, T.R. & Romney, A.J.D. ( 1981) In-container sterilisation. In: Factors affecting the Keeping Quality of Heat Treated Milk, IDF Document 130. pp. 55–70. International Dairy Federation, Brussels. pp. 55– 70. Gaucher I, Tanguy G, Fauquant J, Jardin J, Rousseau F, Robert B, Madec M-N, Gaucheron F (2011) Proteolysis of casein micelles by Pseudomonas fluorescens CNRZ 798 contributes to the destabilisation of UHT milk during its storage. Dairy Sci Technol 91:413–429

The guarantee provided above is in addition to your legal rights in relation to Goods that are defective, faulty or not as described. Advice about your legal rights is available from your local Citizens Advice Bureau or Trading Standards office.

Waitrose

Remove the milk from the heat, and allow to cool to a temperature of 45°C, stirring occasionally to ensure the milk cools evenly.

Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day.

How to open the foil tops of milk bottles

Al Kanhal HA, Al-Othman AA, Hewedi FM (2001) Changes in protein nutritional quality in fresh and recombined ultra high temperature treated milk during storage. Int J Food Sci Nutr 52:509–514