What are the differences between milk A, B and C?

The nomenclatures were used in the past, but we still find them around today. understand why

Have you ever stopped to wonder why the Are milks divided into types A, B and C? No, these are not milk vitamins, in fact the nomenclature was much needed in the pre-pasteurization period. To better understand, we spoke to Anhembi Morumbi’s gastronomy professor, Pedro Drudi, who explained to us how the process took place before and today.

At the time when sachet milk was the majority, it was not the machines that took the milk from the cow, but the humans themselves, with a more rudimentary method, since solid particles, faecal coliforms and other microorganisms present in milk.

Thus Anvisa and the Ministry of Agriculture began to classify which was the best and worst quality of milk: «Milk A was the most treated, it came from cleaner production, from cows and from a better milk collection system . Milk B was not as good as it had a higher percentage of fecal solids and coliforms; which increased in C, as the environment in which milking was not the best and, therefore, the contamination was greater”.

Currently, although the procedure has changed, been automated and human contact has been lost, the nomenclatures continue to be valid, but the classification is made after pasteurization, evaluating the same principles.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.