Milk is the milk squeezed from female dairy cows, one of the ancient natural beverages, and is known as white blood.Its main ingredients are water, fat, phospholipids, protein, lactose, inorganic salts, etc. The nutrients contain are relatively complete, have high nutritional value, and are easy to digest and absorb. They are most suitable for patients, young children.
What are the types of milk
Sterilize fresh milk
Disinfected fresh milk is a liquid dairy product made of Papit disinfection (63 ° C, 30min. Or 75 ~ 90 ° C, 15 ~ 16SEC.), Which requires refrigerated preservation.
Sterilizer
Ultra -high temperature milk is made of high -temperature instantaneous sterilization (120 ~ 140 ° C, 1 ~ 2SEC.), Which can be stored at room temperature for 30 ~ 40 days.Traditional sterilization milk is a liquid dairy product made of long -term high temperature sterilization, which can be stored at room temperature for more than 6 months.[2]
The content of nutrients such as protein, lactose, and minerals in sterilized milk and sterilization milk is basically the same as raw milk. Only B vitamins have a small amount of loss, but the preservation rate of disinfection milk is usually more than 90%.More than 60%, vitamin C has a large loss, but because it is not an important nutrient in milk, it has little impact on the nutritional value of dairy products. Commercially enhanced vitamin A and vitamin D, which makes it become these two.One of the cheapest and most convenient food sources of nutrients.
"Fresh milk" is usually called Raw Milk, which is commonly known as raw milk that has not been processed without sterilization and homogeneity.There are a small amount of "fresh milk" on the market for sale in bulk, and consumers usually boil and drink after purchasing.The pre -packaged pure milk such as boxes, bags and other pre -packaging is the "fresh milk" through cooling, raw milk testing, removing miscellaneous, standardized, homogeneous, sterilized (Basal sterilization or ultra -high temperature sterilization)The makeup made by the process is a product that meets the requirements of relevant national standards.Due to the average quality process, the milk and fatballs of "fresh milk" are large, and it will gather up and up after boiling, which will bring "thick" and "strong flavor" sensory impression.However, studies have shown that "fresh milk" and pure milk that has been sterilized by Pakistan has no significant difference in nutrition and human health functions.
The "fresh milk" microorganisms are mainly contaminated from E. coli in the environment, Golden Bacizaris, Pseudomona, fungi, etc., as well as the common causes of human and animals from humans and animals from animals.Bacteria and so on.Therefore, if "fresh milk" is not sufficient, it is easy to cause the spread of people and animals."Fresh milk" has not been disinfected by any disinfection, and whether the milk -producing cow is healthy, whether there is quarantine, or whether there is information such as pollution during transportation, it is difficult to fully trace it, and there is a certain hidden food safety hazard.In particular, children, elderly people, pregnant women and people with low immunity, the risk of being infected by pathogenic bacteria after eating "fresh milk" is greater.There are reports of food poisoning due to eating "fresh milk" at home and abroad.Therefore, it is recommended that consumers do not drink "fresh milk" directly.
Milk purchase skills
Room temperature milk
The market is mainly sold in the market is ultra -high -temperature instantaneous sterilization milk (that is, milk stored at room temperature).In addition to buying a qualified large market when buying, you must also see if the packaging is intact and whether the label content is complete. Pay special attention to the shelf life.Pinch a packing texture, if there is a very hard feeling, there may be deterioration.
Freshness
Fresh milk is a uniform glue fluid with milk white or slightly yellow, without precipitation, no block, no impurities, no sticky, no odor.
Fresh milk contains sugar and volatile fatty acids, so it has a slightly sweet and pure milk flavor.Pour the milk into the cup and shake, and the milk is easy to hang the wall.A drop of milk on the glass, the milk drip is round and not easy to disperse.There is no condensation and flocculation when boiling.
If the milk is thin and white, the aroma is reduced, and it is not easy to hang the wall; or drip on the glass piece.
If it is slightly cooler after boiling, tofu -like condensation or floccope appears on the surface, indicating that the milk is not fresh or metamorphic.

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