1 Choose low-temperature refrigeration

Compared with ultra-high temperature pure milk stored at room temperature, pasteurized pure milk sold under refrigeration has a lower sterilization temperature, which can better maintain the original nutrition of the milk. Element. It should be particularly emphasized that many ultra-high temperature pure milk are also placed in low-temperature freezers and sold at high prices by merchants, which requires consumers to pay attention. The simple way is to check the shelf life. Anything over 6 months is ultra-high temperature milk.

2 Choose raw milk as the ingredient.

Now there are pure milk on the market that uses raw milk as raw material, and there are also reconstituted milk that uses milk powder as raw material. Reconstituted milk will be clearly marked on the product packaging and has a longer shelf life, and the nutrients in it are not as good as those produced from raw milk.

3 Prefer whole milk

The nutrients of milk are mainly fat, protein, vitamins and minerals. Pure milk without fat has no fat-soluble vitamins and beneficial fatty acids, and its nutrition is also greatly reduced. It is unwise to give up whole milk in order to control fat intake. Milk protein is a high-quality protein. The higher the protein in each serving of the product, the better the quality of the raw milk.

4 Prefer local milk sources

Considering the transportation and safety of pure milk, local milk sources have fewer logistics links, a guaranteed cold chain, and better product quality. Imported pure milk is ultra-high temperature pure milk, which has no nutritional advantages compared to pasteurized pure milk, is much more expensive, and is obviously not cost-effective.

5 You can also choose to prepare fortified milk

In addition to pure milk, there are also formulated milks on the market, such as high-calcium milk, AD milk, and iron-zinc milk. These milks generally contain 80% of raw milk, but are fortified with some important nutrients, which can be selected according to your needs. It should be emphasized that most of the high-calcium milk is added with calcium carbonate, and some is added with natural milk calcium. Natural milk calcium is easier to digest and absorb. Consumers who need calcium supplements should try to choose this product.

6 Choose milk with light fragrance and even wall-hanging

Some people think that strong fragrance is good milk. In fact, pure milk that has been truly homogenized has a thin taste and light frankincense. Pour it into a glass. The texture in the cup is even and wall-mounted. Pure milk with a rich flavor and thick texture is something to be wary of.

7 Don’t care about the color depth

The natural color of whole milk is milky white or slightly light yellow (the color of natural carotene), and the natural color of skim milk is milky white or slightly light yellowish green ( Color of natural vitamin B). Different seasons, different fat contents, and different feeds will cause differences in milk color, so don’t pay special attention to it.

8 Pay attention to lactose intolerance

Pure milk contains more lactose. People with lactose intolerance should choose low-lactose milk to prevent lactose from causing diarrhea. It should be emphasized that the lactose in low-lactose milk changes to glucose and galactose, which is not suitable for diabetics.