Full-fat milk is the common milk on the market, its composition is close to pure milk, and the milk fat content is generally above 3. 1%. It is made from fresh milk by filling after some operations. Defatted milk refers to the product obtained by cooling fresh milk after one more defatting step, and its fat content is generally below 0.5%.

Whole milk: high in calories, suitable for children, pregnant women and the elderly.

Skim milk: suitable for people who limit their fat intake and pay attention to their figure.

In foreign countries, especially in developed countries, adults usually drink skim milk or low-fat milk, nutritionists also advise adults to eat skim or low-fat milk, and dairy companies are constantly introducing low-fat dairy products, such as low-fat cheese, low-fat yogurt and low-fat ice cream.

For Chinese consumers, it is suggested that infants can drink whole milk, and healthy adults should drink skim milk or low-fat milk. People suffering from cardiovascular diseases such as hyperlipidemia, hypertension and thrombosis, as well as metabolic diseases such as diabetes and obesity should drink skim milk.

Extended data

Milk contains many vitamins, among which fat-soluble vitamins A, D, E and K are all hidden in the fat of milk. If the fat in milk is removed, these vitamins will be lost, which is not good for children's growth and development. Therefore, many countries stipulate that extra vitamins A and D must be added to skim milk.

In addition, the reason why milk has a special aroma depends entirely on the volatile components in fat. If there is no fat, the fragrance will be insufficient and the milk will taste tasteless. If you must control fat, then experts recommend that you can choose semi-skimmed milk.

Skim milk refers to all skim milk, which is relative to whole milk, and there is low-fat milk in between. The production of this kind of milk meets the nutritional needs of modern people to pursue "high protein and low fat".

The fat content of whole milk is about 3%, low-fat milk (semi-skimmed milk) contains fat1.0 ~1.5%, and whole skimmed milk contains fat 0.5%. There are many good things in the fat part of milk. First of all, all the aroma components exist in milk fat, and skim milk has no fragrance, so its taste is worse than whole milk.

Secondly, some fat-soluble substances in milk (such as vitamins A, D, E and K) will be lost during degreasing. In addition, milk fat contains a variety of anticancer substances, especially conjugated linoleic acid, which may also be lost to some extent. At the same time, the original "fragrant, thick" taste of milk is also missing.

In fact, people have a deep misunderstanding about "whole milk". Compared with foods such as animal offal and cream products, the fat content of whole milk is not surprising, it only contains 3.7% ~ 5%, unless it is a special group with diabetes and hyperlipidemia, you don't need to pay special attention to it. ?

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