Whole milk is distilled milk. After distillation, the water content of light milk is half less than that of fresh milk. Full-fat light milk has good nutrition, because it is processed from milk, with few artificial additives and high protein content. The fat in Sanhua skim milk is a kind of plant fat without cholesterol, which is beneficial to heart health and still maintains a rich and mellow taste. Vegetable fat light milk is sugar-free, easy to digest, healthy and delicious. But because it is processed, there will be more additives in milk.

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Precautions:

Full-fat milk and low-fat milk should not be cooked at high temperature for a long time. When the temperature is around 100℃, the color, smell and taste of milk will change, which will easily lead to the loss of nutrients such as lysine and vitamins.

Do not add calcium powder to whole milk and low-fat milk. Protein in milk is mainly casein. When calcium powder is added to milk, casein will combine with calcium ions to solidify milk, and other protein in heated milk will precipitate with calcium, thus affecting the absorption of nutrients.

Baidu encyclopedia-three flowers and light milk

People's Daily Online-Drinking milk for a long time has five advantages, but don't drink milk as water.