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How to distinguish raw milk, fresh milk, whole milk and skim milk in milk powder?
Fan Ge's Guide: Whether it is liquid milk or formula milk powder, on the ingredient list or packaging, you will see signs such as raw milk, fresh milk, pure milk, skimmed milk/milk, whole milk powder, skimmed milk powder and milk solids. So what are the characteristics of these signs, and how to distinguish them?

Author: Think about Mom (Senior Nutritionist)

Submission:

Make a special explanation of "milk" and "milk" before making a comparative analysis, because people often wonder about the difference between them. In fact, whether it is milk or milk, it is the same meaning. Milk can also be said to be cow's milk, and goat's milk can also be said to be goat's milk. It usually refers to the customary name, and there is no meaning to distinguish it.

Raw milk

Also known as raw milk, it is fresh milk that has not been sterilized, homogenized and filtered. Raw milk contains harmful bacteria and cannot be directly drunk. It must be boiled and sterilized before drinking. There is only a small amount of bulk raw milk on the market. Raw milk is often used as the raw material of various liquid milk and formula milk powder.

Fresh milk and pure milk:

Standard definition: "Notice on Strengthening the Labeling Management of Liquid Milk jointly issued by the General Administration of Quality Supervision, Inspection and Quarantine and the Ministry of Agriculture stipulates that as of 1 month 1 day, 2008, pasteurized milk is fresh milk (milk); Ultra-high temperature sterilized milk is pure milk (milk) with fresh milk as raw material and no auxiliary materials, which is treated by instantaneous high temperature sterilization (UHT).

Fresh milk is also called pasteurized milk. The pasteurization temperature is 85℃, and the temperature is low. It can preserve the nutritional activity of milk to the maximum extent while killing bacteria. After the fresh milk that has not been homogenized is boiled, the cream globules in the milk float and agglutinate, and the taste is thick and rich, which makes it delicious. Because fresh milk does not add any nutritional fortifier and additives (stabilizers, preservatives and emulsifiers), the shelf life of cold storage is generally about 7 days. Fresh milk is also often used as raw material for pure milk and formula milk powder.

Pure milk belongs to normal temperature milk, which is ultra-high temperature sterilized milk after instantaneous high temperature sterilization (UHT). This kind of milk can be stored at normal temperature. The temperature of this sterilization treatment method is at least 132, which can kill all microorganisms in milk, with great loss of nutrients, in which vitamin B, vitamin E and vitamin A are almost completely destroyed, and calcium is also combined with casein at high temperature, which is difficult for human body to absorb; After homogenization and high temperature treatment, the flavor of pure milk decreased, slightly astringent, and the taste was not as good as fresh milk. However, pure milk is completely sterilized and can be stored at room temperature for up to 6 months.

From a nutritional point of view, fresh milk is slightly better than pure milk. However, the pasteurization of fresh milk is not complete, and it needs to be boiled first if you want to give it to your baby.

In the ingredient list of formula milk powder, besides raw milk and fresh milk, there are also whole milk powder, skimmed milk powder and milk solids. How can these be distinguished?

whole milk powder

Full-fat milk powder refers to powdered milk powder made from full-fat raw milk through filtration, sterilization and spray drying. The original nutrients in milk are basically retained, and some vitamins will be lost during spray drying. Protein is not less than 24%, fat is not less than 26%, and lactose is not less than 37%. Commonly used as the main raw material of infant formula milk powder.

Skim milk and skim milk powder

The milk obtained by separating the fat from the whole milk with a skimming centrifuge is called skimmed milk. After spray drying, skim milk powder was obtained. The protein and carbohydrate content of skim milk powder is higher than that of whole milk powder, and the fat content is reduced to about 1%. Skim milk powder is low in calories, suitable for middle-aged and elderly people with low calorie demand, and infants with fat indigestion can also choose formula milk powder containing skim milk.

Infant formula milk powder includes whole milk powder, skimmed milk powder, and milk powder containing both. The formula milk powder added with skimmed milk powder is relatively easy to digest, not easy to oxidize, and better to preserve, but the skim milk powder has a light fragrance and the taste is not as good as the whole milk powder.

Milk solid

Milk solids are actually a general term for a variety of nutrients, which can include all solid nutrients except water. On the ingredient list, you can see that the brackets behind milk solids contain a variety of raw materials: desalted whey powder, lactose, skim milk powder and concentrated whey protein powder. Different brands of milk solids contain different raw materials. This is related to the formula difference of base powder raw materials used by manufacturers.

Technology of judging formula milk powder from raw material addition

The production process of infant formula milk powder includes three categories: wet process, dry process and dry-wet combined process.

1, wet process

Raw milk, fresh milk, whole milk and skim milk are marked in the ingredient list, which shows that the formula milk powder uses wet process. Wet process is to add nutrients and other auxiliary materials into liquid milk and mix them, then sterilize, homogenize and spray-dry them into powder. The nutrients in wet process are mixed evenly. Because fresh milk or liquid milk is not conducive to preservation, the requirements for milk sources are strict, and general manufacturers will own their own pastures or be close to the milk sources.

Process: raw milk, clean milk, sterilization and refrigeration, standardized ingredients, homogenization, sterilization, concentration, spray drying, fluidized bed, secondary drying and packaging.

2. Dry process

The ingredients list includes whole milk powder, skimmed milk powder, milk solids, etc. The production process of this milk powder is mainly dry process. Dry process means that the auxiliary materials such as nutrients are directly mixed with dry powder, and then packaged into the smallest salable package. Dry process can not guarantee the production of fresh milk, but some heat-sensitive nutrients such as vitamins and probiotics will not be destroyed.

Process: raw materials, raw materials, materials, ingredients (premixing), feeding, mixing and packaging.

3. Dry-wet composite method

At present, there are more and more formula milk powder manufacturers, which combine the two processes. First, most nutrients are mixed in milk, and then dried and sprayed into powder. The previous stage is wet process. Some heat-sensitive nutrients are mixed after being pulverized. This stage is a dry process.

Process: raw milk, clean milk, sterilization and refrigeration, standardized ingredients 1 homogenization, sterilization, concentration, spray drying, fluidized bed, secondary drying, standardized ingredients and packaging.