After the shelf life, the nutritional value will be reduced, the taste may also change, and the bacteria in milk will increase. If you eat expired milk by mistake, it may lead to gastroenteritis, diarrhea and other gastrointestinal diseases. It is recommended not to drink expired milk!

Milk introduction

Milk is one of the oldest natural dairy products. Milk can reduce the pressure of esophageal sphincter and increase the reflux of gastric juice or intestinal juice.

Ultra-high temperature milk is made by instantaneous sterilization at high temperature (120~ 140℃, 1~2sec). ) and can be stored for 30~40 days at room temperature. Traditional sterilized milk is a liquid dairy product made by high-temperature sterilization for a long time, which can be preserved for more than 6 months at room temperature.

Fresh milk is a complex emulsion, which is mainly composed of water, fat, protein, lactose, minerals and vitamins. The moisture content accounts for 86%~90%, so its nutrient content is relatively low compared with other foods. The average specific gravity of milk is 1.032, which is related to the solid content in milk.

The composition of milk is basically stable except fat content, so the specific gravity can be used as a simple index to evaluate the quality of fresh milk.

The mineral content in milk is about 0.7%~0.75%, and it is rich in major elements such as calcium, phosphorus, potassium, sulfur and magnesium, and trace elements such as copper, zinc and manganese. 100mL milk contains calcium 1 10mg, which is three times that of human milk. It has high absorption rate and is a good source of calcium. The ratio of calcium to phosphorus in milk is 1.2: 1.

Milk is also rich in potassium and magnesium, which helps to control blood pressure and becomes an alkaline food in animal foods. But the content of copper and iron is low, so it must be obtained from other foods.

Refer to the above content: Baidu Encyclopedia-Milk