На Сколько Опасно Молоко из Магазина? #здоровье #диета #факты

Milk does not curdle because the bacteria that would ferment lactose are destroyed by pasteurization, a high‑temperature treatment developed by Louis Pasteur. This process preserves most vitamins, minerals and amino acids. Some people think that natural milk must sour, but the absence of souring simply means the bacteria are not present, not that the milk is chemical. In food preservation, natural antioxidants such as vitamin C, vitamin E, quercetin and natural preservatives like natamycin are used instead of synthetic chemicals. Natamycin, a natural antifungal agent, is added to dairy products and other foods to replace synthetic preservatives such as sorbic acid, which can be harmful in high doses. The Russian GOST standards allow only natural stabilizers such as citric‑acid salts and phosphates in drinking milk. Antibiotics are not added to milk; any residues come from treated cows, and regulatory limits are set to keep them below safe thresholds. Overall, store‑bought milk is considered safe and nutritious.