1, the main difference between the two is: the composition of calcium is not the same.

2, milk is one of the oldest natural beverages, known as "white blood", the importance of the human body can be imagined. Milk, as the name suggests, is milked from female cows. In different countries, there are different grades of milk.

3. The so-called high-calcium milk, as the name suggests, is milk with a higher calcium content. The calcium content of milk is enhanced by artificial additions to increase its nutritional value. Also known as calcium-fortified milk.

4, the so-called fortification, in nutrition is a kind of food in a certain nutrient supplement, and such food is called "? Nutritionally fortified food".

5, life in such a "nutrient-fortified food" in fact, there are many, such as iodized salt, add iron soy sauce and so on. High-calcium milk is the milk of calcium in the " fortification ", in fact, is also milk " calcium "

Extended information

Nutritional analysis

Inorganic salts in milk

These are also known as minerals. Also known as minerals. Milk contains cations such as Ca?, Mg?, K?, Fe? and anions such as PO, SO, Cl?; in addition to trace elements I, Cu, Zn, Mn and so on.

Calcium in nature exists in a chemosynthetic state, and can only be better absorbed and utilized by the human body if it is absorbed by animals and plants to form calcium with biological activity.

Milk is rich in active calcium, one of the best sources of calcium for human beings, 1 liter of fresh milk contains about 1,250 mg of active calcium, ranking first in many foods, about 101 times that of rice, 75 times that of lean beef, 110 times that of lean pork.

It is not only high in content, but also in the lactose can promote the body's intestinal wall to the absorption of calcium, the absorption rate of up to 98%, so as to regulate the body's calcium metabolism, to maintain the concentration of serum calcium, and enhance the calcification of bone. Good absorption is especially critical for calcium supplementation. The fact that this is the first time I've ever seen a movie in my life, and I've never seen a movie in my life where I've never seen a movie in my life, is not a good thing.

Milk itself is already a high-calcium food, which has a delicate balance between protein and calcium, like sitting in a car, each position corresponds to a calcium ion, they are sitting in their respective positions in a safe and orderly manner, if this time to come to a group of other calcium, will inevitably break the balance, and some people do not have a seat to sit.

And milk is rich in casein which is very sensitive to calcium ions, and the addition of calcium can cause flocculation with bridge connections between casein at the milky interface of the milk, which in turn can lead to problems such as precipitation and lactic precipitation.

It has been found that when calcium carbonate is used, when calcium carbonate is added at 0.5‰-2.0‰ or milk calcium is added at 0.5‰-1.5‰, the precipitation in the high-calcium milk gradually increases and, with the extension of the preservation time, this precipitation will further increase.

The calcium content of high-calcium milk is only a little higher than that of pure milk already, such as, per 10 ml of milk, brand 1 pure milk calcium content of 792 mg, and the calcium content of its high-calcium milk for 81.2 mg; brand 2 pure milk amounted to 97.3 mg, and its high-calcium milk calcium content for 81.2 mg; brand 2 pure milk amounted to 97.3 mg, and its high-calcium milk content for 81.2 mg; brand 2 pure milk amounted to 87.3 mg. 3 mg, and its high-calcium milk contains 1,074 milligrams of calcium9.

As you can see, the difference between the calcium content of many products claiming to be high-calcium milk and that of regular whole milk is not necessarily more than 25%, and the difference with regular skimmed milk is not even that great. Therefore, in terms of calcium content, "high-calcium milk" is not as "different" as imagined, more money does not necessarily bring more calcium.

Additionally, China's national standard GB14880-2012 "Food Nutritional Enrichment Use Standard" also has strict requirements for the addition of calcium, which is based on China's residents' needs and risk assessment results.

On the one hand, to avoid adding too little to increase the calcium content of the purpose, on the other hand, to avoid adding too much to affect the taste, and the body is not easy to absorb.

So, companies in the production of high-calcium milk, "calcium" is not want to add how much can be added to the amount of the?

Milk has a high calcium content, and every 10 ml of milk usually contains about 10 mg / 10 ml of calcium. Drinking a glass of 250 grams of milk can get about 250 mg of calcium, which is equivalent to one-third of the day's need. In addition, the calcium in milk is very easy to be absorbed by the human body, and the calcium in milk is in a free state, which can be absorbed directly.

2 / 3 of the calcium bound to casein, this part of the calcium will be released with the digestion of casein, also easily absorbed. The absorption rate of artificially added calcium is very low. Due to the cost, most of the high-calcium milk is added calcium carbonate, which is not well absorbed in the body

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