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Milk honey


Milk honey

Milk honey

Milk contains proteins, fats, carbohydrates, mineral salts, vitamins necessary for the normal functioning of the body.

Since ancient times, almost all peoples milk with honey was used for pulmonary diseases, anemia and malnutrition. Milk and dairy products or milk with honey for certain diseases and currently serve as good food for children and adults.

However, the milk quickly deteriorates, and you can not prepare it for future use. After boiling, milk lasts longer, but at the same time part of the enzymes and other constituent parts of it are destroyed. Using the ability of bees to remove excess water from the processed “nectar” and preserve quickly deteriorating organic substances, they received milk honey.

The method of obtaining milk honey is simple: in the fresh milk, sugar is dissolved until a saturated solution is obtained, and this beverage syrup is given to the bees. Bees willingly process such milk syrup into milk honey, it is even better to give bees skim milk. After a few days, this honey is pumped out on an ordinary honey extractor and collected in glass jars. The honey obtained has a whitish-yellowish color, a pleasant aroma and taste.

The chemical and bacteriological analyzes of this honey were carried out at the Kiev Scientific Research Institute of Nutrition, the following results were obtained: specific gravity of milk honey -1.1125 (at 15 њ), water content 20.8%, dry substances 79.2, nitrogenous substances (casein, albumin, globulin) – 1,622, fat – 1,33, sugar – 74,7%, including glucose and lactose – 37,2%, levulose – 25%, mineral salts-1,4%. When honey was sown in the laboratory on medium (bile, Bulir’s medium) of E. coli, bacteria of typhoid and paratyphoid groups were not found in it.

Milk honey is very useful for the body, especially during the growth period. It can also be consumed in the form of a drink (two tablespoons dissolve it in a glass of warm or cold water). Milk honey lasts long even in open dishes. It is an excellent preservative of vitamins, especially vitamin C.



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Milk honey

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