Because the quality of this milk is very good, it tastes very fragrant, and there is no other reason.

Milk and its products are one of the important sources of protein, calcium, phosphorus, vitamin A, vitamin D and vitamin B2 in the diet.

Fresh milk is mainly a complex latex composed of water, fat, protein, lactose, minerals, vitamins, etc. The water content accounts for 86% to 90%, so its nutrient content is different from other foods. The comparison is relatively low. The average specific gravity of milk is 1.032, and the specific gravity is related to the solid content in the milk. Except for the relatively large changes in fat content, the various components of milk are basically stable, so the specific gravity can be used as a simple indicator to evaluate the quality of fresh milk.

The protein content in milk is 2.8%~3.3%, mainly composed of 79.6% casein, 11.5% whey (white) protein and 3.3% lactoglobulin, as well as a small amount of other proteins. , such as immunoglobulins and enzymes.

The milk protein that precipitates at pH 4.6 at 20°C is called casein. Casein is a heat-resistant protein but can precipitate under acidic conditions, which is how yogurt and cheese are made. In milk, casein combines with calcium and phosphorus to form casein colloidal particles, which exist in the milk as a colloidal suspension. Whey protein is unstable to heat and coagulates and precipitates when heated. The digestion and absorption rate of milk protein is 87%~89%, and its biological value is 85, making it a high-quality protein.