Ladybugs setback. Milk has been disqualified from the discount store – Virtual Poland

Ladybugs setback. Milk has been disqualified from the discount store – Virtual Poland

Dairy Milk Valley with Ladybug discount store, the only was disqualified during the test conducted by the Foundation Milk Pro-Test. Of the fourteen tested different brands of milk products with the discount came out the worst. It was simply wrong.
 

Testers Foundation Pro-Test studied six brands of milk pasteurized at low temperature (ie. Fresh), six high-temperature pasteurized and UHT milk are two types. In addition to brand-name products in the test also includes its own brands of retail chains – Lidl, Kaufland, Tesco and a ladybug. And it is the milk of the largest discount chain in Poland came out worst – was disqualified. – Research microbiological and sensory milk were performed in two independent accredited laboratories (in the laboratory in Poland, we conducted sensory milk, and in the laboratory in Germany – the rest of the study) and found negative results of milk with a ladybug. After opening the bottle, the researchers found that the milk is not suitable for a study of the sensory – explains Joanna Wosińska Foundation Pro-Test.

Simply put milk was not suitable for drinking, because it was simply wrong. Until the publication of the article Jeronimo Martins Poland, the owner of Ladybugs, did not give us an answer on this.
 

And that milk won the test? Just received the highest rating Spotted Milk Fresh from Mlekpolu. Right behind him in second place, placed: Rural Milk and Milk with Piątnicy garwoliński (OSM Garwolin). All three products are pasteurized at low temperature.
 

In this test shows that the highest quality on the market have pasteurized milk at low temperature. For example, high because the fourth place is classified milk from Lidl. Milk pasteurized at high temperature are very different in quality – there own brands fared poorly Kaufland and Tesco. However, they were able to pass the test.
 

The Foundation Pro-Test compared the milk examined in terms of the following parameters:
 

– the correctness of marking labels
 - Packaging functionality
 - Distinguishing chemical properties: pH, freezing point, density, presence of antibiotic residues and the presence of lead as environmental pollution
 - Nutritional value: the content of protein, fat, calcium and iodine
 - Sensory characteristics: taste, smell and appearance overall
 - Microbiological purity: the presence of pathogenic bacteria, the total number of microorganisms and the number of bacteria Bacillus cereus and Enterobacteriaceae
 - Fusing parameters: an attempt to peroxidase, the content of lactulose and alternative β-lactoglobulin content.