Compared with ultra-high temperature pure milk placed at room temperature, pasteurized pure milk that needs to be refrigerated for sale has a lower sterilization temperature and can better maintain the original nutritional components of milk. What needs special emphasis is that many ultra-high temperature pure milk are also sold at high prices by merchants in low-temperature freezers, which requires consumers' attention. The simple way is to look at the shelf life. Milk over 6 months is ultra-high temperature milk.

2. Choose the ingredients of raw milk

Now there are pure milk with raw milk as raw material and reduced milk with milk powder as raw material on the market. Reduced milk will be marked on the product packaging, with a long shelf life, and the nutrients inside are not as good as those produced by raw milk.

3. Whole milk is the first choice.

The nutrition of milk is mainly fat, protein, vitamins and minerals. Fat-free pure milk has no fat-soluble vitamins and beneficial fatty acids, and its nutrition is greatly reduced. It is irrational to give up whole milk in order to control fat intake. Milk protein belongs to high quality protein. The higher the protein of each product, the better the quality of raw milk.

4. Prefer local milk sources

Considering the transportation and safety of pure milk, there are few logistics links of local milk sources, the cold chain is guaranteed, and the product quality is more guaranteed. The imported pure milk is ultra-high temperature pure milk, which has no nutritional advantage compared with pasteurized pure milk, and the price is much more expensive, and the cost performance is obviously not high.

5. You can also choose to prepare fortified milk.

In addition to pure milk, there are also products marked with improved milk on the market, such as high calcium milk, AD milk, iron-zinc milk and so on. These milks generally contain 80% raw milk, but they are fortified with some important nutrients and can be selected according to needs. It should be emphasized that most high-calcium milk is added with calcium carbonate, while others are added with natural milk calcium. Natural milk calcium is easier to digest and absorb, so consumers who need calcium supplement should try to choose this product.

6. Choose a wall hanging with even fragrance.

Some people think that good milk is rich in aroma. In fact, the homogenized pure milk tastes thin, the frankincense is light, and the texture is even when poured into a glass. Pure milk with rich and heavy taste is worthy of vigilance.