Among the varieties of drinks people drink, milk is the most nutritious, such as milk and blended milk powder. Besides quenching our thirst, milk can provide us with nutrition and calories equivalent to food. However, due to the different substances added in the processing and the different nutrients contained in milk and milk powder, milk is milk squeezed by cows, which is collected, sterilized, packed into boxes and bagged. On the basis of milk, milk powder is added with some nutrients, and different types of milk powder have fixed components. So which nutrition is better, milk or milk powder? Today we will answer this question.

Compared with milk, the nutritional value of milk powder is relatively higher than milk. The milk we are talking about here generally refers to pure milk. In fact, although the content of protein, minerals and vitamins in pure milk is relatively high, its specific content is not fixed, and the content of nutrients will change according to the feeding situation of dairy cows. For example, if the feed nutrition of dairy cows can't keep up, the nutritional value of milk will decline. It contains high calcium, but the ratio of calcium to phosphorus is not suitable, which is not conducive to absorption. The protein and fat contained in it are not easy to be digested and absorbed, and indigestion is easy to occur.

The nutrients contained in milk powder are based on milk or goat milk, and the content of nutrients is relatively fixed, which meets the nutritional needs of human body. Especially, according to different ages and diseases, there are different kinds of milk powder, in addition to the general formula, there are some special milk powders, such as low birth weight milk powder suitable for premature infants, moderately hydrolyzed and deeply hydrolyzed milk powder suitable for allergies, and lactose-free milk powder suitable for lactose intolerance. However, all kinds of bagged or boxed pure milk basically do not have this special function, and in the process of processing, its nutritional components may be partially destroyed in high temperature environment, and its nutritional value will also decrease.