Milk is nutritious and delicious, and is liked by many people, but many people do not know much about milk. Today, I will take you to understand the types of milk.
1. high calcium milk
The so-called high calcium milk, as the name suggests, is milk with a higher calcium content. The calcium content of milk is fortified by artificial addition to improving its nutritional value. Also known as calcium-fortified milk. The so-called fortification, in nutrition, is to supplement a certain nutrient in a certain food, and such food is called a nutritionally fortified food.
2. fresh milk
Fresh milk is also called pure milk, which is a milky white or slightly yellow uniform colloidal fluid, without precipitation, no coagulation, no impurities, no starchy feeling, and no peculiar smell. The baby’s kidneys are immature, and drinking fresh milk can easily increase the burden on the kidneys. The antibiotic or aflatoxin content in some fresh milk is too high, and it is directly given to infants and young children without professional inspection, which can easily cause allergic reactions or diseases.
3. skim milk
Skimmed milk is a dairy product that removes some of the fat of normal milk so that the fat content is reduced to less than 0.5%. The fat content of skim milk is less than 1/7 of the fat content of ordinary milk.
Skim milk is suitable for obese people and the elderly. It loses some fat-soluble vitamins in terms of nutritional value. Mainly vitamin A and vitamin D will affect the absorption of calcium. And the taste is a little worse.
4. room temperature milk
The ultra-high temperature sterilization method can kill all harmful bacteria and extend the shelf life to 6~12 months without refrigeration. However, the nutrients in this milk will suffer a great loss.
5. pasteurized milk
Sterilized by the pasteurization method, the whole process needs to be refrigerated at 4℃~10℃. Milk with a short shelf life is mostly pasteurized “homogeneous” milk. Sterilization by this method can ideally preserve the nutrients in the milk. It is one of the most advanced milk sterilization methods in the world. The so-called “homogenization” refers to a process in milk processing, which is to crush the fat globules in the milk so that the fat can be fully dissolved into the protein, so as to prevent the fat from adhering and coagulating, and it is more conducive to human absorption. The shelf life of this kind of milk is generally within 48 hours. Their nutritional value is not much different from that of fresh milk. The loss of B vitamins is only about 10%, but some physiologically active substances may be inactivated.
6. raw milk
In many developed countries, raw, unpasteurized milk is the most popular among consumers and the most expensive. Freshly squeezed milk contains antibacterial active substances such as lysozyme, which can be stored at 4°C for 24 hours to 36 hours. This kind of milk does not need to be heated, and is not only rich in nutrients but also retains some trace physiologically active components in the milk, which is very beneficial to the growth of children.
7. Sterilized milk
In order to meet the needs of office workers, many manufacturers have produced Baileys bags with a longer storage time. The Baileys milk that has been stored for a long time has been completely sterilized during the processing process, and the bacteria that are beneficial to the human body have been basically “cleaned up”, and the nutrients of the milk have also been destroyed. The packaging of this milk is very similar to that of fresh milk, and most of the shelf life is 30 days or more, and some sterilized milk has a shelf life of more than 6 months. Sterilized milk generally has a strong taste, but there is a certain loss of nutrients, and there is a loss of 20% to 30% of B vitamins.
8. buffalo milk
Although the yield of buffalo milk is lower, the protein, amino acids, milk fat, vitamins, and trace elements contained in milk are higher than those of black and white flower milk. According to the determination of relevant national scientific research departments, the quality of buffalo milk is very good, it can be called the best milk, its value is twice that of black and white milk, and it is the most suitable for children’s growth and development. Anti-aging zinc, iron, and calcium content are particularly high, and amino acid and vitamin content is very rich, which is a nutritious food suitable for all ages.
Yogurt is a milk product that is made of milk as raw material, after pasteurization, and then adding beneficial bacteria (starter) to the milk. After fermentation, it is cooled and filled.
Most of the yogurt products on the market are coagulation type, stirring type, and fruity type with various fruit juice jams and other accessories. Yogurt not only retains all the advantages of milk but in some aspects, it has become a nutritional and healthcare product more suitable for human beings.
10. whole milk
Whole milk has a fat content of 3.0%, semi-skimmed milk has a fat content of about 1.5%, and whole skimmed milk has a fat content as low as 0.5%. There is a kind of thick milk in foreign countries, the fat content can be as high as 4.0% or more.