Raw cow's milk is more nutritious.

Milk and cow's milk are different dairy products, in which raw cow's milk is fresh milk that has just been extruded, and has not been filtered and sterilized raw milk, so raw cow's milk contains more comprehensive nutritional value.

And pure milk is milked cow's milk after filtering, sterilizing and other processes to produce dairy products, part of the pure milk will be skimmed or add other additives, and after processing the pure milk nutritional value is relatively lower, containing nutrients are relatively less and simpler. For example, the insulin factor and carotene in cow's milk are nearly 20 times that of our regular fresh milk.

Cow's milk preservation methods:

1, natural fermentation method:

Pour the milking colostrum filtered through gauze into a clean plastic bucket, cover the bucket with a lid, put it in a cool place indoors, and let it ferment naturally. Use a clean wooden stick to stir 1~2 times a day to prevent solidification. 10~15 room temperature conditions, 4~6 days can be fermented: 15~20 only 2~3 days.

2, add acid fermentation method:

When the temperature exceeds 20C, can add 1% propionic acid in colostrum, can also add 0.1% formalin, to prevent nutrient loss and corruption. Add acid after stirring evenly, closed to let it ferment naturally, 2 to 3 days to fermentation can be good, the number of days to utilize the same as the natural fermentation method.

3, frozen method:

Refrigeration or freezing can effectively extend the shelf life of raw colostrum, so that its nutrients, PH value and acidity basically unchanged. Frozen colostrum is thawed by bathing in water at about 50 degrees Celsius, do not boil and thaw at high temperatures.