However, if you find that the milk is very thick after you buy it, and there is no fat floating after it has been left for a long time (referring to UHT milk), then he must have added a thickener or emulsifier, because ordinary milk is not as thick as milk sold in the market, and its fragrance is also light. What I know at present is that all brands of ultra-high temperature products sold in the market have added thickeners and flavors, but I just don't say it.

The most recommended is low-temperature milk, which is pasteurized milk. Kill harmful microorganisms in milk at 62℃-75℃, and keep bacteria and nutrients beneficial to human body. But low-temperature milk is not easy to preserve. If you don't have time to go to the supermarket every day, recommend normal temperature milk, which is ultra-high temperature sterilized milk. High-temperature sterilization technology kills all bacteria in milk. Although it is not as nutritious as low-temperature milk, it can be preserved for a long time.

For children and the elderly, high-calcium milk should be chosen because they need more calcium. Ordinary adults don't have to. Milk contains enough calcium. Drinking 300 grams of milk every day can get about 300 milligrams of calcium, which, together with calcium in other foods, can basically meet the needs of normal adults. Patients with dyspepsia, the elderly and children are suitable for drinking yogurt. Easy to be absorbed and promote digestion. But be careful not to drink too cold yogurt. For people who are lactose intolerant, Shuhua milk is the most suitable, and so is yogurt. It is best to choose solid yogurt, which has more nutrients.

Reduced milk is milk made by adding water to milk powder in proportion. From the nutritional point of view, the nutritional value of reduced milk is lower than that of pure milk, but its storage time can reach 8 months, which is suitable for traveling.

There is also a milk drink, which is not as nutritious as milk, but has a variety of tastes and can be changed for children appropriately. In order to taste good, milk drinks will add some spices, so choose big brands to ensure safety and reliability.

The fresher the milk, the better. The testing time of dairy products is as long as ten hours:

According to the national regulations, from June 5438+ 10, 2007, the production date marked on the packaging of liquid milk must be the filling date of the product. It takes a long time to detect milk, and the whole process takes about ten hours. Because milk is tested after filling, the time to market is usually one or two days late. According to the national inspection regulations on pasteurized milk, dairy products are sampled by batches, and the milk produced on the same day is a batch, and 5 bags are taken from each batch for inspection.

Detection is divided into sensory detection, physical and chemical detection and microbial detection. Sensory detection and physical and chemical detection have special detectors, and the detection time only takes half an hour. However, it takes a long time to detect microorganisms, and it takes about 8- 10 hour to culture microorganisms in the culture medium, and then the culture results are compared with the national standards.

Six misunderstandings must be avoided when choosing milk:

Professor Fu Jinru, chairman of Tianjin Nutrition Society, told the author that although every kind of milk on the market is carrying out the concept of health, the key to choosing milk is the real nutritional content. Consumers should avoid the following six misunderstandings in their usual shopping.

First, the more fragrant the milk, the better. Professor Fu said that the milk was very light, with a faint smell of frankincense, and it was refreshing to drink. However, many enterprises have introduced the concept of essence, adding thickener and essence. Consumers gradually think that fragrance is the taste of milk, while real pure milk is considered tasteless or watered.

Second, high-calcium milk is of little significance. Professor Fu said that milk itself is a kind of food with high calcium content, and it is of little significance to supplement it with calcium. Moreover, calcium carbonate is mostly added to high-calcium milk, and the absorption effect of this calcium in human body is not very ideal. Too many inorganic salts such as calcium, iron and zinc are added to milk. If it cannot be absorbed, it will cause a great burden on the human kidney and digestive system.

Third, drinking milk is not to supplement protein. A lot of high-end milk is under the banner of optimizing protein. Professor Fu said that the content of protein in milk is actually very low, so drinking milk is mainly not to supplement protein, but to supplement B vitamins and calcium.

Fourth, the lower the fat, the better. Professor Fu said that everyone's demand for fat is different. People with hyperlipidemia and need to lose weight and pregnant women can choose low-fat or skim milk. But for children and office workers who need more energy, it is best to drink whole milk.

5. cereal milk is suitable for breakfast. Professor Fu pointed out that most of the so-called cereal milk and breakfast milk are added with starch, which has no nutritional value, but it can make people feel full for a long time and maintain their energy, so it is suitable for breakfast.

Six, fruit and vegetable milk nutrition is too little. Professor Fu said that adding fruit particles to fruit and vegetable milk must be treated at high temperature, and the nutritional value will be greatly affected. It can add very little dietary fiber, which is far less nutritious than eating it alone.

Seven problems in choosing dairy products:

1. There are more and more varieties and names of milk in supermarkets, such as high-calcium milk, iron-zinc milk, low-fat milk, breakfast milk and fruit and vegetable milk. How to choose the milk that suits you?

Even the same group of people have different constitutions, so it is impossible to recommend uniform milk to them. Generally speaking, I recommend pure milk without anything. Because milk is good as long as it plays the role of milk and does not need to replace other foods. If we need fruits and vegetables, we can eat fresh fruits and vegetables ourselves, which is definitely better than the fruits and vegetables sterilized with milk at high temperature and high pressure, and the quantity is much larger. If we have breakfast, it is very good for us to have milk with staple food. We don't need to save staple food. We should drink so-called breakfast milk with a little cereal and a lot of sugar. If you need to supplement iron and zinc, just eat fish, meat, seafood, nuts and so on. Why not expect the little iron and zinc added in milk?

Second, how to judge whether the milk bought is high-quality milk, and what is the simple and easy way to judge?

Impure milk is added with sugar, essence, thickener and the like, and there is nothing to judge. If it is pure milk, don't judge it by flavor or concentration, because these can be artificially added. First, see if the taste is smooth. After standardization and homogenization, it is abnormal that the milk is thick, uniform and smooth, and it is easy to slide into the throat. This is the normal state. Pour it into a clean glass, stop for a few minutes and then pour it out. It is normal if the cup wall is evenly covered with a thin layer of hanging cups. However, if there are small particles and lumps on the cup wall, it means that the raw milk has caked, which is a sign of poor quality of raw milk. Then try it. If it is fragrant or sweet, it means that essence or flavor enhancer has been added. Milk is basically not sweet, and the aroma is not so strong. However, if there is a slight bitterness, acidity, etc. , indicating the poor quality of raw materials. When heated to boiling, milk was found to be layered or coagulated, indicating that microorganisms in milk have greatly exceeded the standard.

Third, is the so-called organic milk really more nutritious and healthier than ordinary milk?

Organic products or AA-level green food, from feed to feeding mode and feeding environment, need to comply with relevant production specifications, and the safety is much higher, such as low antibiotic residue, less pesticide residue, no use of hormones and so on. In this way, it is very beneficial to the safety of the baby. Because the baby's liver is not yet mature, its detoxification ability is worse than that of adults, especially for antibiotics. The production cost of this kind of products will be much higher, but the output will be much lower, and the higher price is very reasonable. However, organic does not mean that the nutrients are necessarily high, nor does it mean that the flavor is stronger than other milk. Because no additives are added, its taste is natural, not sweet, fragrant and sticky, but natural and smooth.

Fourth, the high-priced boxed milk in supermarkets now promotes more comprehensive nutrition. Is milk really more expensive, the better?

You can't trust the propaganda of the merchants. The quality of milk is not necessarily directly proportional to the price, because the price includes packaging, advertising, marketing expenses, profits and many other aspects. Generally speaking, carton packaging of milk costs a few cents, which consumers can't enjoy. A large number of advertisements must also be paid by consumers. Whether you want to buy it or not is a question of whether you want to fight or suffer. As far as I know, I haven't found that the nutritional value of high-grade milk in the square box is so much higher than that of pasteurized milk in the freezer.

5. Does the protein and fat content indicated on the package mean that the higher the protein content, the better, and the lower the fat content?

The content of protein and fat on the package reflects the internal quality of milk. A higher content of protein in milk does mean better quality, but it's up to you to pay twice the price for protein, which is higher than 15%. 2.8% or 3.3%, for a glass of milk, only means 1g protein, which is only equivalent to 1/6 of the protein content of an egg. The higher fat content of milk means that its flavor and taste are obviously improved. As a hobby, most people prefer to drink milk with more fat. Drinking skim milk is really tasteless. I prefer to use it for cooking, such as steaming egg soup, preparing drinks or making pasta. Compared with whole milk, a cup of skim milk only reduces the fat content by 4g, which is only equivalent to 1/3 tablespoons of edible oil. In fact, in one day, there is no obvious slimming effect.

6. What's the difference between boxed milk and bagged milk?

Because of different packaging and sterilization conditions, the shelf life and storage conditions are also different. It is not necessarily directly related to the internal quality of milk. The refrigerated milk packed in thin plastic bags can only be used within 48 hours under refrigeration conditions, while the boxed milk on the roof can be stored in the refrigerator for 7- 10 days. Pillow bagged milk can be stored for 40 days at room temperature, and square boxed milk can be stored for 8 months at room temperature. Generally speaking, refrigerated milk can better maintain the nutrition and taste quality of fresh milk. Since there is a refrigerator at home, since I go shopping twice a week, why should I buy milk that can last for 8 months if it is not for the convenience of going out? From the perspective of environmental protection, milk heated at high temperature for a long time consumes more energy, while boxed milk at normal temperature consumes more resources, which is not conducive to low carbon and environmental protection.

7. Is high-calcium milk really high in calcium? Can these calcium be fully absorbed by the human body?

Not necessarily. Milk itself already contains a lot of calcium, and artificially adding calcium is puzzling. So we can hardly see any high-calcium milk abroad. Because many consumers in China don't understand the fact that milk itself is rich in calcium, merchants put up brands of high-calcium milk to attract people to buy it. Our survey also found that people who don't know the nutritional value of milk are more likely to be tempted by high-calcium milk. It is difficult to supplement calcium in milk, because too much calcium will lead to protein precipitation in milk and affect the taste. Therefore, the amount of calcium added is very limited, far less than the original calcium in milk. At the same time, the added calcium is not necessarily the original calcium in milk, and no one can prove that the added calcium can maintain the same absorption rate as the original calcium in milk. So my personal suggestion is to buy regular milk. Don't be tempted by all kinds of concept hype. Believing in cows is much more reliable than believing in advertisements.

Taboo that health care must know: the sixth milk is not suitable;

The nutritional value of milk is so high that when we drink it in our daily life, do we completely absorb the nutrients in the right way? Let's look at the misunderstanding of drinking milk at ordinary times.

First, the milk boils:

Boiling the bought milk before drinking can sterilize it. This is a common understanding of many people. Regular milk sold in the market is a sterilized product, so there is no need to boil it again.

If you really don't feel at ease, you can cook the milk at 70 degrees Celsius for 3 minutes and at 50 degrees Celsius for 6 minutes to achieve the purpose of disinfection. If milk is cooked for a long time, lactose will coke and caramel will cause cancer. Secondly, the calcium in milk will be deeply phosphate.

The milk taken out of the refrigerator can be heated to a temperature suitable for drinking.

Second, save milk:

Milk should not be exposed to the sun. Studies have confirmed that vitamins B 1, B2 and vitamin C in fresh milk will disappear quickly in a short time under the light, because these three nutrients will decompose in the sun, leading to the loss of nutrients in milk, so milk should be kept away from light as much as possible.

When heating in a microwave oven, it is best to cover the container, and the time should not be too long.

Third, drink milk on an empty stomach:

When drinking milk on an empty stomach, a large amount of protein is often consumed as heat energy, which will cause false satiety in the stomach and affect the food intake.

It can be drunk after breakfast 1 ~ 2 hours, and the milk stays in the stomach for less time, which is not conducive to the digestion, absorption and utilization of protein by human body. It is best to eat some starchy foods, such as steamed bread and bread, and then drink milk.

Fourth, add chocolate to the milk:

Some parents think that since milk is a high-protein food and chocolate is an energy food, it must be beneficial to eat both at the same time. That was not the case.

Adding chocolate to liquid milk will make calcium in milk react with oxalic acid in chocolate to produce "calcium oxalate". In this way, calcium, which has nutritional value, becomes a substance harmful to human body, leading to calcium deficiency, diarrhea, delayed development of children, dry hair, easy fracture and increased urinary calculi.

Five, milk and medicine:

Milk contains a lot of calcium, iron ions and trace elements. Tetracyclines can be taken with milk, and they can interact with each other to form stable complexes or insoluble salts. This will not only cause the loss of nutrients in milk, but also reduce the efficacy of drugs, so it is best not to drink milk for 1-2 hours before and after taking the medicine.

Six, milk freezing:

When milk is frozen, it develops from the outside to the inside, that is, it is frozen around the container wall first and then in the center. At this time, the fat and protein in the milk were separated, and casein was dispersed in the milk in a granular state. The frozen milk after heating and melting has obvious light taste, and the juice is water-like, which reduces the nutritional value.