First, low-fat milk:
According to the different fat content of milk, milk can be divided into whole milk (fat content is 3.5%-4.5%), semi-skimmed milk (1.0%-3.5%) and skimmed milk (generally less than 0.04%).
Second, low lactose milk:
Most Asian adults have lactose intolerance to some extent; Different brands of low-lactose milk have different names, but in principle they all adopt lactose hydrolysis technology;
Third, strengthen milk:
Milk is one of the best sources of calcium in daily diet. Both free calcium (about 0/3 of the total amount of 65438+) and calcium caseinate-calcium phosphate complex (about 2/3) are very suitable for human digestion and absorption, and the absorption rate can be as high as 32%. High calcium milk plays a icing on the cake. Although the added calcium component is not as good as milk calcium in quality because of its different structure, the "quantity" advantage of about 35% is still obvious.
Cake is a kind of pasta, usually sweet. A typical cake is baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, which vegetarians can replace with gluten and starch), shortening (usually butter or margarine, and cakes with low fat content will be replaced with concentrated juice), liquid (milk, water or juice), essence and starter (such as yeast or baking powder).
Precautions for eating cake:
1, the milk cake must be eaten on the same day, and the taste will not be so good the next day.
2. Fresh milk cake is light in taste, low in fat and high in nutrition, and gradually becomes the new favorite of West Point market, but it has a short shelf life and is not easy to preserve.
3. If diabetics must eat, they must choose cakes with sugar substitutes and eat them in small quantities.
References:
Baidu encyclopedia-cake