Milk has become an almost readily available commodity, and as mammals we instinctively think of milk as a highly nutritious and suitable food for us, so many people are still willing to add some milk as a nutritional supplement to their daily diets when conditions allow.

But milk is really too many gimmicks, just pure milk: fresh milk, ultra-high-quality sterilized milk, bus sterilized milk, whole milk, skimmed milk, etc., so that some friends "dizzy", do not know how to choose, this time we will answer this question.

What is the main concern when buying pure milk and how should I choose?

In fact, this is a very simple to look at, but in-depth slightly more complex issue, we are here to answer some of the details of the relevant content, and finally will give you a summary of the simple way to select.

1, according to the milk fat content classification: whole milk, semi-skimmed milk, skimmed milk.

These three terms are actually quite understandable, right? Generally, the fat content of whole milk is 3%, semi-skimmed milk is 1.5%, and skimmed milk is less than 0.5%. The main purpose of this classification is to facilitate those who do not rely on milk to provide energy or need to strictly control the calorie content of food, such as obese people who want to lose weight, or some of the people because of the disease to control the fat intake of the people more stringent, for the general public

whole milk is a better choice

Because the semi-skimmed milk is really not very The first thing you need to do is to get your hands on some of the most popular products in the world, and you'll be able to do it in a way that makes you feel better about yourself. The first thing you need to do is to get your hands on some of the most popular products in the world.

2, in accordance with the sterilization method to classify, it is divided into: fresh milk, pasteurized milk and ultra-high temperature sterilization milk.

①Fresh Milk:

The fresh milk from the dairy cows has not been heated and sterilized, this time the milk maintains the best nutritional state, the lysozyme and other natural antibacterial substances are still active, from the nutritional point of view is the best.

But this kind of milk has a great disadvantage, that is, the freshness period is very short, even in 4 ℃ low temperature state is difficult to save more than 36 hours. And it's not as if any cow's milk can be consumed directly as fresh milk. Dairy cows need to go through a much stricter quarantine, and there are fewer places in the country where you can have this convenience, so

We don't recommend that you choose fresh milk.

② Pasteurized milk:

Bacterial proliferation and survival have a very close relationship with the temperature, the general milk may exist in the bacterial lethal temperature is almost at about 68 degrees (but it takes a certain amount of time), and the "pasteurization "is to heat the raw material to 68 ° C to 70 ° C, and maintain this temperature for half an hour to let the bacteria inactivated, and then rapidly cooled to 4 ° C to 5 ° C, the dramatic temperature change will further kill some bacteria.

This way is considered to find a balance between high-temperature sterilization and nutrient loss, in order to extend the shelf life at the same time to maximize the possibility of retaining milk nutrients, some of the current market

Short shelf life, low-temperature preservation of

Many of the milk is pasteurized milk,

is considered to be more recommended. strong>is sort of the more recommended category.

③Ultra-high-temperature sterilized milk:

The title of the picture of the two milk are taken in this way, which is in the technological advances we began to use the way, the price of milk is now so cheap can be said to be this sterilization method is not to blame. The principle is simple: the milk is heated to activate the bacteria and make them active, and then the equipment is used to raise the temperature to 135 ℃ to 140 ℃ in a very short period of time, lasting 4 to 10 seconds before cooling down rapidly.

This method allows for more thorough sterilization than pasteurization, so the milk has a much longer shelf life, up to half a year, or even a year, which makes the cost of milk on the market much lower. However, such a high temperature although the time is very short, but some of the milk amino acids, vitamins or there will be a little loss, such as casein in milk will be combined with calcium, some indigestion will become more poorly absorbed, if you drink milk is to give the child calcium, it is not recommended to choose this.