The Best Quality, Premium And Pure Farm Fresh Pasteurized Milk 1 Litre (Dudh) At The Lowest Price In Dhaka At Quicky BD Buy Bazar And Grocery Online
Buy Grocery and Bazar online today. Get the absolute best quality, Premium and Pure Farm Fresh Pasteurized Milk 1 Litre (Dudh) delivered right to your house with our lightening fast delivery, and lowest prices at Quicky Bd in Bangladesh, which has vitamin, a lot of nutritions and nutritional value. It is a highly prized food in Bengali cuisine, adding a unique and amazing flavor to various dishes
Farm Fresh Pasteurized Liquid Milk Pasteurized milk is raw milk. Milk is a rich source of various nutrients like vitamins, minerals, protein, healthy fats and antioxidants. Remember that its nutritional profile may vary greatly depending on many factors. Milk contains a number of nutrients that are important for building and maintaining good bone health, including calcium, vitamin D, phosphorus and magnesium. Some research indicates that milk and dairy consumption may prevent osteoporosis and fractures. The term “farm fresh pasteurized” denotes that the milk undergoes ultra-pasteurization, wherein it is heated to a minimum of 280°F for at least 2 seconds. This specific temperature and duration effectively eliminate a vast majority of bacteria, ensuring a high level of safety and quality. Farm Fresh Pasteurized Milk is collected from homestead dairy farmers across Bangladesh everyday, the milk is being pasteurized to make it germ free, healthy, fresh-testing and flavorful.
Pasteurized milk is the raw milk which is subjected to the proper degree of heat and time so that all pathogens which may be found in raw milk are killed. Farm Fresh UHT Milk is manufactured using pure milk. No artificial preservatives are added. It is BSTI-approved. It is very versatile and can be used in a variety of recipes and culinary experiences, from coffees and teas, milkshakes, smoothies, hot chocolates, to cooking sauces, soups, savory dishes like mashed potatoes, casseroles, omelets, making cakes, cookies, muffins, pancakes, and waffles, bread, breakfast dishes like cereals, oatmeal, desserts such as puddings, ice creams, pies, custards, yogurt, cheese, baby food, to even skincare products like milk baths and face masks. Farm Fresh milk provides discerning consumers with the wholesome goodness of imported Australian 100% farm fresh milk. 1000ml milk of pure goodness, straight from the farm to you.
Farm Fresh pasteurized milk is a superior quality product of milk treated by the process of pasteurization to ensure safety, freshness, and retention of nutrients. It is highly consumed as it has nutritional benefits, versatility in cooking, and essence in maintaining good health. Therefore it is quite dependable with respect to safe, nutritious, and versatile milk for daily consumption. Its careful processing ensures health and hygiene without compromising taste or quality, making it a staple in households around the world.
Key Features
Heating of milk up to 72° C - 161° F for 15 seconds followed by a rapid cooling of milk kills the harmful bacteria like Salmonella, E. coli, and Listeria with least killing of important nutrients. This process makes milk safe for consumption without affecting natural flavor and quality, making it a very essential and important grocery and baazar item in Dhaka, Bangladesh.
This milk has a lot nutritional value such as Calcium which helps in forming strong bones and teeth, high quality protein for growth and development maintenance of muscle mass, vitamin B12, B2 (riboflavin), and it is often fortified with vitamin D, minerals including potassium, phosphorus, and magnesium for overall health.
Farm Fresh Pasteurized Milk is usually presented in convenient and tamper proof packaging that secures hygiene and freshness. It is available in various sizes: 500 ml, 1-liter pouches, or bottles.
Some Of the variants include
Full Fat Milk which can be given to children and those who need high calorie intake.
Low Fat or Skimmed Milk can be recommended for weight conscious people or highly diet restricted individuals.
Lactose Free Milk is available for those with lactose intolerance.
What are the benefits and advantages of farm fresh pasteurised milk?
It is free from injurious microorganisms and, therefore, safe for consumption by children, pregnant women, and the elderly. It also has a lot of nutritions making it a very essential grocery and baazar item in Dhaka, Bangladesh.
This pasteurized milk maintains natural, creamy, and fresh flavors of milk. Very good by itself or for in-recipe inclusion.
Farm fresh dudh can be used in a variety of dishes, including tea, coffee, smoothies, desserts, and savory recipes.
Pasteurized milk will last longer than raw milk, provided it is kept under proper refrigeration.
What Are The Uses Of Farm Fresh Pasteurized Milk And In What Recipes Is It Used ?
Direct Consumption
This milk is often consumed plain or flavored, for its creamy fresh taste. It can be mixed with honey, cocoa, or spices like turmeric for added flavor and health benefits and served hot or cold as a beverage. It is enjoyed as a refreshing beverage such as miklkshakes and hot chocolates, either plain or flavored or caffeinated drinks such as tea and coffee
Cooking and Baking
It is used in making desserts such as puddings, custards, ice creams, pancakes and cakes.
It's often used as a base for creamy soups, sauces, and pasta dishes like Alfredo or béchamel sauce.
Bread, muffin, pancake, and waffle mixes need milk as an ingredient.
Beverages:
Enhances the taste and texture of your favorite hot beverages such as teas and coffees.
Combined with fruits, nuts, or chocolate for nutritious milkshakes and juices.
Child Nutrition
It is a great source of essential calcium, protein, and vitamins for bone and muscle development of babies and children.
It is mixed with cereals, oats, or pureed fruits for infants over one year old. It is a wholesome addition to a child's diet, providing essential nutrients for growth.
Nutritional Support
It can be a source of energy and essential nutrients to support daily dietary needs, when consumed daily.
The high amounts of Calcium and Vitamin D present in milk maintain the bones healthy and strong.
Skin Care
It forms the base of various homemade face packs used for softening, skin whitening, and moisturizing.
Direct application of milk helps to soothe sunburns and irritation
Fermented Products
The product is great for preparing home made yogurt
It is ideal to make fresh paneer or cottage cheese for cooking purposes.
It can also be chugged to butter or clarify to ghee.
Health Drinks
A base for blending protein powders into protein shakes for gym enthusiasts.
Assists in maintaining hydration and electrolyte balance when mixed with light sweeteners.
Traditional Sweets
It is used eminently while preparing festive sweets like kheer, rasgulla, and payesh.
Storage Tips:
- Keep the milk refrigerated at 4°C (39°F) or below.
- Consume within the expiration date for optimal freshness.
- Avoid leaving the milk at room temperature for extended periods.
Is Farm Fresh Pasteurized Milk Good For People Suffering From Diabetes And Children ?
Pasteurized milk can be a healthy addition in a baby's diet, depending on the age and nutritional requirements of the child.
It is not recommended for infants less than 12 months as pasteurized cow's milk has no place in an infant below one year of age as a replacement for either breast milk or infant formula. It lacks the perfect amount of nutrition required for infants, such as iron and essential fatty acids and is deficient in iron, and may cause iron deficiency anemia. It also has too much protein and minerals strain an infant's kidneys.
However infants and childern over the age of 1 can consume Whole milk and pasteurized doodh as it provides calcium for building bones, vitamin D that helps in the absorption of calcium, healthy fats needed for the development of the brain. Overall Farm Fresh Milk is a very important and essential grocery and bazar item for diabetics and children in Dhaka, Bangladesh.
Pasteurized milk may form part of the diet for diabetic people, as it naturally contains sugars that increase the sugar level in the blood.
The serving size for one serving of milk (1 cup, 240 ml) comprises the following ingredients: 12 grams of carbohydrates (lactose). 8 grams of protein; the protein will balance the sugar levels when taken with carbohydrates. It is also rich in calcium and vitamin D, among other general health important minerals.
This dudh has a low GI of approximately 30–40, which would imply that it ensures a gradual rise in blood sugar. It also supplies important vitamins and minerals that are generally deficient in people with diabetes.
Low fat or skimmed milk is a must for diabetic patients since they have to control their weight and heart conditions by less intake of calories and saturated fat. Unsweetened plant based milk, like almond or soy milk, is a lower-carb alternative for people suffering from diabetes.
Is Pasteurized Milk Healthy ?
Pasteurised milk is good for most people, including diabetics (people suffering from diabetes) and children. It keeps most of its nutrients and gets rid of the bad bugs. Raw milk advocates claim that pasteurisation destroys nutrients and enzymes but science says any loss is minimal and doesn’t affect the health benefits of milk. For most people pasteurised milk is a nutritious option, with all the vitamins, minerals and proteins without the bad bugs. The small loss of nutrients during pasteurisation is far outweighed by the health and safety benefits so it’s a sensible choice for daily consumption.
How To Make Pasteurized Milk At Home ?
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Pour the raw milk into the clean stainless steel pot and place the pot on medium heat and insert the cooking thermometer. You can heat the milk to 72°C (161°F), stirring occasionally to prevent a skin from forming or milk from scalding at the bottom of the pot.
-
Once the milk reaches 72°C (161°F), maintain this temperature for 15 seconds.
- Quickly cool the milk by placing the pot in a larger bowl or sink filled with ice water.
- Stir occasionally to speed up the cooling process.
- Cool the milk to 4°C (39°F) or below to prevent bacterial growth.
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Pour the pasteurized milk into clean, airtight containers and refrigerate immediately.
- Use the milk within 5–7 days for best quality.
Pasteurized Milk vs Unpasteurized Milk (What is The Difference Between Pasteurized And Unpasteurized Milk?)
| Aspect | Pasteurized Milk | Unpasteurized Milk (Raw Milk) |
|---|---|---|
| Definition | Milk that has been heated to a specific temperature (e.g., 72°C for 15 seconds) to kill harmful bacteria. | Milk in its natural, untreated form, directly from the animal. |
| Safety | Safe to consume as harmful bacteria like E. coli, Listeria, and Salmonella are destroyed. | May contain harmful bacteria, posing a risk of foodborne illnesses. |
| Shelf Life | Longer shelf life (5–7 days when refrigerated, or more for ultra-pasteurized milk). | Shorter shelf life, even when refrigerated (typically 1–2 days). |
| Nutritional Content | Retains most nutrients, though some heat-sensitive vitamins (e.g., B2, B12, and C) may slightly decrease. | Contains all natural nutrients, but the risk of contamination may outweigh the benefits. |
| Taste | Mild and consistent flavor due to processing. | Richer, creamier taste with natural variations depending on the animal and feed. |
| Regulations | Legally required in many countries to ensure public health. | Sale and consumption of raw milk are restricted or regulated in some regions due to safety concerns. |
| Allergies and Sensitivities | Easier to digest for most people; lactose-intolerant individuals can opt for lactose-free pasteurized milk. | Some believe raw milk enzymes may aid digestion, but no scientific consensus supports this. |
| Use in Recipes | Versatile and safe for cooking, baking, or direct consumption. | Often used in homemade cheeses or fermented products like yogurt but requires extreme caution. |
| Health Risks | Minimal, as pathogens are destroyed during pasteurization. | High risk of foodborne illnesses like Listeriosis and Salmonellosis. |
| Cost | Generally more affordable and widely available. | Often more expensive due to limited availability and small-scale production. |
Raw Milk vs Pasteurized Milk
| Aspect | Raw Milk | Pasteurized Milk |
|---|---|---|
| Definition | Milk in its natural, untreated state, directly from the animal. | Milk heated to a specific temperature to kill harmful bacteria. |
| Safety | May contain harmful bacteria like Salmonella, E. coli, and Listeria, which can cause foodborne illnesses. | Safe for consumption as pathogens are destroyed during pasteurization. |
| Nutritional Content | Contains all natural nutrients, including enzymes and beneficial bacteria, though some claim these are destroyed during pasteurization. | Retains most nutrients but may lose some heat-sensitive vitamins (e.g., B2, B12, and C). |
| Taste | Rich, creamy, and varies depending on the animal’s feed and breed. | Mild, consistent flavor due to processing. |
| Shelf Life | Short shelf life (1–2 days when refrigerated). | Longer shelf life (5–7 days when refrigerated, or longer for ultra-pasteurized milk). |
| Regulations | Sale and consumption are restricted or regulated in many regions due to safety concerns. | Legally required in most countries to ensure public health. |
| Digestibility | Advocates claim raw milk's natural enzymes aid digestion and help with lactose intolerance, though this is not scientifically proven. | Easier to digest for most people, with lactose-free versions available for those who are lactose-intolerant. |
| Health Risks | High risk of foodborne illnesses, especially for vulnerable groups like children, pregnant women, and the elderly. | Minimal health risks; pathogens are destroyed during pasteurization. |
| Uses in Recipes | Often used in traditional dairy products like homemade cheese, yogurt, and butter. | Safe and versatile for cooking, baking, or direct consumption. |
| Cost and Availability | Often more expensive and limited to small-scale, local producers. | More affordable and widely available in grocery stores. |
| Environmental Impact | Often produced on smaller farms with a focus on sustainability. | Produced at both industrial and local scales, with varying impacts. |
Uht vs Pasteurized Milk
| Aspect | UHT Milk | Pasteurized Milk |
|---|---|---|
| Definition | Milk heated to 135–150°C (275–302°F) for 2–5 seconds and then quickly cooled. | Milk heated to 72°C (161°F) for 15 seconds or similar temperatures and then cooled. |
| Processing Method | Uses ultra-high temperatures to sterilize milk. | Uses moderate heat to kill harmful bacteria. |
| Shelf Life | Long shelf life (6–9 months) when unopened, without refrigeration. | Shorter shelf life (5–7 days) when refrigerated. |
| Storage Requirements | Does not require refrigeration before opening; ideal for non-refrigerated transport and storage. | Requires refrigeration at all times. |
| Taste | May taste slightly "cooked" or caramelized due to high heat processing. | Retains the fresh, natural taste of milk. |
| Nutritional Content | Some loss of heat-sensitive vitamins (e.g., B2, B12, C), but most nutrients remain intact. | Retains more nutrients than UHT milk but still loses some heat-sensitive vitamins. |
| Convenience | Highly convenient for areas without reliable refrigeration or for long-term storage. | Less convenient due to refrigeration needs and shorter shelf life. |
| Uses | Commonly used for travel, emergencies, or in regions with limited refrigeration. | Preferred for daily use due to its fresher taste and slightly better nutrient retention. |
| Packaging | Usually sold in aseptic, airtight tetra packs. | Sold in plastic, glass, or cartons and requires refrigeration. |
| Environmental Impact | Long shelf life reduces food waste; however, tetra pack recycling is less common. | Refrigeration throughout the supply chain increases energy use, but packaging may be easier to recycle. |
| Availability | Widely available in areas where refrigeration is unreliable or for export. | Common in grocery stores and fresh milk suppliers globally. |
| Cost | Often more expensive due to specialized processing and packaging. | Typically more affordable and widely accessible. |
What Happens When Boiling Pasteurized Milk ?
Boiling gives milk a slightly "cooked" or caramelized flavor due to the Maillard reaction (interaction of lactose and proteins at high temperatures). A layer of cream or "skin" forms on the surface as proteins and fat globules coagulate due to heat. Extended boiling can make milk thicker, which might be desirable in some recipes but not for drinking.
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