What are the common low-fat dairy products?

Question 1: What are the low-fat dairy products? Sugar-free soybean milk, soybean milk, sugar-free high-calcium milk, sugar-free tofu (edible directly)

Question 2: What are the common dairy products? Yogurt, pure milk, fruit yogurt, AD calcium milk, yogurt, fruit milk, breakfast milk, high calcium milk, low fat milk. skimmed milk

Question 3: What are the milk of low-fat dairy products packaged in the market, such as Yili low-fat milk, Telunsu low-fat milk and Mengniu low-fat milk?

Question 4: What are the main types of dairy products on the market? The first category is liquid milk. It mainly includes sterilized milk, sterilized milk, yogurt and so on.

The second category is milk powder. Including whole milk powder, skimmed milk powder, sweetened whole milk powder, flavored milk powder, infant milk powder and other formula milk powder.

The third category is condensed milk.

The fourth category is cream. Include thin cream for cake and ordinary cream for bread.

The fifth category is cheese.

The sixth category is ice milk.

The seventh category is other dairy products. Mainly includes casein, lactose, milk tablets and so on.

Yogurt is easier to absorb than fresh milk.

Yogurt is made of fresh milk, sterilized and fermented with active lactic acid. Among them, lactic acid bacteria can ferment lactose and produce a lot of lactic acid, which can inhibit the growth and reproduction of harmful bacteria in the intestine.

Yogurt contributes to the digestion and absorption of substances in the intestine. Some people will have diarrhea, abdominal distension, bowel sounds and other symptoms when drinking fresh milk, which is lactose intolerance caused by the lack of lactase in intestinal mucosa. It is easier for such people to drink yogurt than fresh milk.

Yogurt can also enhance the immunity of the elderly.

Milk powder can also be turned into "full fat" milk.

All kinds of milk powder are made from fresh milk through concentration and spray drying. According to the ratio of milk to water 1∶8, "full-fat" milk can be obtained. From a nutritional point of view, whole milk powder has all the nutritional components of fresh milk.

Of course, milk powder also has a defect, that is, if it is not stirred well, the concentration is difficult to grasp.

Condensed milk is rich in sugar.

Condensed milk is a kind of "concentrated milk", which is a dairy product that removes most of the water in fresh milk by vacuum concentration or other methods and concentrates it to about 25%-40% of the original volume, and its nutritional value even exceeds that of fresh milk.

At present, most of the products available in the market are full-fat sweet condensed milk, and its sugar content accounts for as high as 44%. So people who are worried about their health should eat less.

Cheese is expensive and difficult to mix.

Cheese is made from milk, cream or skim milk. Its nutritional value is the highest among all dairy products, its absorption rate is as high as 80%-85%, and its calcium content is several times that of milk. However, due to its high price and "special" taste, many people cannot accept it. Sensitive to lactose, such as milk discomfort, you can rest assured to eat.

Replenish "milk" anytime and anywhere

Milk tablets are made by adding sugar and other substances to milk powder. Its nutritional composition is similar to that of milk powder, and it is liked by many people because it is easy to carry. Eating milk tablets is a good way to supplement nutrition anytime and anywhere. Similar products are mainly produced in Inner Mongolia and other dairy products, such as souffle and milk skin.

Question 5: What is low fat? Low-fat food

(1) Meat: roast beef, beef liver, mutton and chicken.

(2) Fish and other seafood: carp, sturgeon, flounder, clam, crab, shrimp and oyster.

(3) Vegetables: asparagus, eggplant, fresh lentils, lettuce and peas; Potato, spinach, pumpkin, tomato, cabbage, cauliflower, cucumber, green pepper, carrot and carrot.

(4) Fruits: all fruits and juices (fresh, canned or frozen).

(5) Dairy products: skimmed milk (fresh milk or milk powder), margarine and household cheese.

(6) Bread and cereal: rice, bread, macaroni, salty soda biscuits and corn flour.

(7) Condiments: honey and jam; Tomato sauce, ginger, mustard, coffee and tea.

Low fat is not necessarily healthy.

In the past few decades, Americans have always regarded fat as the enemy of weight and health. This kind of worry is not unreasonable. In 1960s, scientists discovered that saturated fat in red meat and dairy products would increase the cholesterol content in human body, leading to cardiovascular diseases. Therefore, in the "food guide pyramid" promulgated by the US Department of Agriculture, fats and edible oils are "shelved" and listed as "restricted foods". Smart food producers immediately followed suit and played "low-fat cards" one after another. It seems that as long as it is labeled as "low fat", it is a healthy food.

But the theory that "low fat is good for health" has not stood the test of time. In the past 20 years, Americans have been reducing high-fat foods in their diets, lowering their cholesterol levels and smoking less and less, but the incidence of heart disease has not decreased as expected. In particular, obesity has been prevalent since the early 1980s, and type II diabetes has also spread rapidly in the same period. Their development is almost synchronous with the popularization of the theory of "low fat is health", so there is a certain relationship between them.

With the development of science, many experts begin to realize that the "low fat theory" is too simplistic. First, it ignores the existence of unsaturated fats (such as olive oil). Unsaturated fat can increase the contents of cholesterol and high density lipoprotein which are beneficial to human body, and decrease the contents of cholesterol and low density lipoprotein which are harmful to human body. Secondly, even saturated fat is not as bad as people think. Although they can increase the content of harmful cholesterol, they can also increase the content of beneficial cholesterol.

Therefore, Dr. Wielaert put vegetable oil (olive oil, rapeseed oil, soybean oil, corn oil, sunflower oil, peanut oil, etc. ) at the bottom of the "healthy diet pyramid" and use them as the fat base in the diet structure. This division coincides with the eating habits in the Mediterranean region, where people generally eat oil extracted from fish, nuts and olives, which are healthy and long-lived.

Carbohydrate, coarse is better than fine.

Compared with the "food guide pyramid", another significant difference of the "healthy eating pyramid" is that carbohydrates are divided into "whole grain food" and "refined rice flour", the former is located at the bottom of the pyramid; The latter is located at the top of the tower and is listed as "restricted eating". In the "food guide pyramid", bread, grain, rice, pasta and so on. Being placed at the bottom is the staple food on the American table.

According to the statistics of the United States Department of Agriculture, since the prevalence of the "low-fat theory", the proportion of fat in American diet has been getting lower and lower, but the intake of carbohydrate, a sugary food, has soared. During the period of 10, the average person consumed 60 pounds of refined grains and 30 pounds of sugary sweet crystals (mainly fructose and syrup) every year. In other words, since the promulgation of the "food shopping guide pyramid", everyone has been punished on average every day. Most of these calories are not consumed, but they increase the waistline of Americans.

Refined carbohydrates (mainly refined grains) are not only high in calories, but also easily induce diseases such as diabetes and heart disease in the way of digestion in human body. Flour and rice is slightly decomposed into glucose, which quickly enters the blood. If they are not consumed by physical activities in time, the human body will produce a lot of insulin to "remove" them from the blood, convert them into fat or store them in muscle cells. If this process happens frequently, cells will become more and more resistant to insulin, forcing the human body to produce more insulin, and eventually the system will collapse, leading to diabetes and heart disease.

But whole grain foods do not have this problem. Whole grain food refers to foods processed from whole grain seeds (including germ, endosperm and bran), such as brown rice, barley and swallows. & gt

Question 6: What milk are the common dairy products in baking?

Among all dairy products, milk is the most basic one. Directly from cows, naturally shaped, and can be drunk without too much treatment. However, there are many kinds of milk that can be used for baking, ranging from high-fat and low-fat to skim, because the demand for nutrients is different.

Whenever possible, use low-fat milk instead of formula milk to reduce the total fat content. Milk can enrich bread dough and add silky texture to bread without being too wet.

buttermilk

The raw material of buttermilk was once used as the residue of dairy products. This is the product left after stirring the butter. Today, the residue is fermented into dairy products by adding lactic acid, which we call whipped cream.

Cream contains 18~30% fat. Its purpose is to pour it on desserts and coffee for decoration and seasoning. In order to be thicker, emulsifier and stabilizer are added to the fresh cream, so that it can be used for other purposes. Compared with fat cream, its calorie and fat content are much lower.

buttermilk

In many recipes, buttermilk can be used instead of cream. Half a cup of buttermilk contains 1 g fat, while the same amount of whipped cream contains 3 1 g fat.

Cream (cream)

Coagulated cream

Concentrated cream is a kind of cream that is thicker than ordinary cream. After heating and cooling, the cream is defatted. Use it with scones and homemade strawberry jam. It tastes very good.

Cream is the most commonly used and widely used ready-made dairy ingredient, which adds sweetness and taste to baked goods. Milk cream (different from margarine) is made of cream, so it is high in fat and calories, but it is worth a try.

Cheese (cheese)

Cheese, also known as cheese, can be made from different dairy products. It is usually made of milk, but now it is also made of goat milk and sheep milk. Generally speaking, 1 1 lb milk can be made into 1 lb cheese, so it is not difficult to know why the calories and fat of cheese are so high.

Cheese is perishable, but the harder it is, the longer it will last.

Cheese is best enjoyed at room temperature, so that its taste is the best. When the weather is cold, cheese is easy to dry and break, so wrap the cheese.

If you use cheese to make cakes or cookies, freeze the dough in the refrigerator overnight, so that the flavor of cheese will be stronger. Adding some red peppers to baked goods can stimulate the flavor of cheese. When you melt the cheese, heat it slowly with warm fire, because the cheese heated at high temperature will become gelatinous.

Cream cheese

Cream cheese has extra cream to make it taste soft. The minimum fat content of cream cheese is 33%―― much lower than butter.

Cottage cheese

Cottage cheese is made of young, unpressurized curd, which is squeezed and drained, and then washed to remove acidic whey. Crispy curd tastes delicate and is an ideal carrier of other flavors.

Cottage cheese can be made from any milk. However, commercial cottage cheese is mainly made of low-fat milk. In this way, cottage cheese is a very healthy substitute for full-fat cheese. Although it is made of low-fat milk, cheese is still rich in protein, nutrition and calcium, so it is also a good diet food.

Whey cheese; whey cheese

It is made by adding milk to whey, and the fat content is about 13%. It has a refreshing taste and contains the mellow and sweet taste of milk, which is an indispensable ingredient for making Italian snacks.

Question 7: What are the benefits of low-fat milk? What are the low-fat milk? Low-fat, low-calorie, slim people generally choose low-fat milk. There are many kinds of low-fat milk, such as Yili, Ai's Chenxi (imported) and Mengniu, and others are unknown.

Question 8: What are the earliest dairy products that belong to liquid milk? It mainly includes sterilized milk, sterilized milk, yogurt and so on.

The second category is milk powder. Including whole milk powder, skimmed milk powder, sweetened whole milk powder, flavored milk powder, infant milk powder and other formula milk powder.

The third category is condensed milk.

The fourth category is cream. Include thin cream for cake and ordinary cream for bread.

The fifth category is cheese.

The sixth category is ice milk.

The seventh category is other dairy products. Mainly includes casein, lactose, milk tablets and so on.

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