Different types of milk

Milk is an important source of protein, calcium and vitamin A. There are different types according to their treatment to make it fit for consumption:

The natural one that has not been treated. Marketing is prohibited. If taken, must be boiled twice, at least.

The certificate, which must be consumed in 24 hours, which is derived from farming and, although it has not been heat-treated, has gone through a rigorous control.

The sanitized has been subjected to a temperature that destroys pathogens and must be consumed in 36 hours.

The pasteurized, usually as concentrated milk, need not be boiled, but should be consumed within four days.

The sterile, having been treated at high temperature increases the time consumption of three to six months, and when you remove the water, becomes evaporated milk.