In fact, 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.
Milk is one of the oldest natural drinks, known as "white blood", and its importance to human body can be imagined. As the name suggests, milk is squeezed from female cows. In different countries, milk also has different grades.
Type:
Pasteurized milk, sterilized by pasteurization, needs to be refrigerated at 4℃ ~10℃ all the way, which is more popular. Retain the nutrients in milk to the greatest extent. Most of the milk with short shelf life is "homogeneous" milk sterilized by pasteurization. This method can preserve the nutrients in milk perfectly, and it is one of the most advanced milk disinfection methods in the world.
Normal temperature milk can kill all harmful bacteria by ultra-high temperature sterilization, and the shelf life can be extended to 6 ~12 months without refrigeration. But the nutrients will suffer great losses.
Reduced milk and milk powder shall not be used for pasteurized milk, but normal temperature milk, yogurt and other dairy products can be used, but the raw materials must be marked as "reduced milk" or "water and milk powder".
Fresh milk, in many developed countries, unsterilized fresh milk is the most popular among consumers, but it is also the most expensive. The newly squeezed milk contains antibacterial active substances such as lysozyme, which can be stored at 4℃ for 24 ~ 36 hours. This milk does not need to be heated, which is not only nutritious, but also retains some trace physiological active components in milk, which is very beneficial to children's growth.