1, milk powder
Different breeds of dairy cows, different feeding environments and seasonal changes will all affect the lactation of dairy cows, which will make it difficult to unify the nutritional components in milk powder. Therefore, before producing milk, factories generally standardize the protein and fat of milk.
2. Goat milk powder
Generally divided into goat milk and sheep milk, it has a special smell, and goat milk powder is the main product form in the market. Comparatively speaking, goat milk has more comprehensive nutrients and higher calcium, protein and vitamins. The calorie per kilogram of goat milk is 2 10KJ higher than that of milk, and the fat content is 3.6% ~ 4.5% (the diameter of fat globules is about 2 microns).
Goat milk is rich in short-chain fatty acids, and low-volatile fatty acids account for 25% of all fatty acids, while milk is less than 10%. The ratio of casein to whey protein in goat milk is 75: 25, which is closer to human milk. The mineral content of goat milk is 0.86%, which is about 0. 16% higher than that of milk.
3. Camel milk powder
Camel milk powder has higher protein content and calcium content than milk, and lower fat content than milk. The content of vitamin C is three times that of milk. Camel milk is rich in iron and contains insulin-like factors.
4, donkey milk powder
For example, donkey milk powder contains fatty acids, linoleic acid and linolenic acid, and its cholesterol content is only 1/5 of that of milk. It belongs to natural low-fat and low-cholesterol dairy products and is rich in mineral selenium and epithelial cell growth factor.
Objective criteria for judging the safety of milk powder
1, look at the milk source
If the quality of the milk source is not good, it is a congenital deficiency of the quality of milk powder, and it is difficult to make up for it by any method or process. At present, there are three forms of milk source for milk powder production enterprises. The first is that there is no milk source, and all the milk powder base materials used are purchased or imported. The second part of the milk source belongs to itself, and some milk sources are purchased from farmers. The third form of milk source is that the enterprise completely owns its own milk source base.
2, look at the production process
The production technology of milk powder is divided into dry method and wet method. The dry process is to stir and package whey powder, various minerals and trace elements in a dry state. Wet production is to use fresh milk, add various nutrients, trace elements and minerals in the liquid state of milk, and then sterilize, homogenize fat and spray dry to finally produce milk powder.
3. Look at the formula
There is little difference in nutrition between infant formula milk powder produced by law-abiding milk powder manufacturers. However, in order to improve the taste of milk powder and cover up the odor of additives, some enterprises will add various flavors and fragrances to milk powder. Vanillin and ethyl vanillin are commonly used in milk powder.
Refer to the above contents: People's Network-Milk, Goat Milk, camel milk, Animal Milk Nutrition Competition