In addition to milk, its ingredient list generally contains water, sweeteners and so on. The protein content is generally around 1%. Dairy products are the real "milk", including pasteurized milk, sterilized milk, yogurt and so on. Its ingredients are milk and so on. Without adding water (except reconstituted milk), its protein content is generally above 2.3%. They are different types of drinks, and their nutritional components are very different, so they can't be confused. Consumers should pay attention to the difference between the two when shopping.
2. In dairy products, yogurt is the fermented product of milk, which not only has the nutritional value of milk, but also contains beneficial microorganisms such as lactic acid bacteria, which can inhibit spoilage bacteria in human intestines and promote the digestion and absorption of nutrients. Is a nutritious food suitable for all ages; Pasteurized milk is a liquid product made by pasteurizing milk at low temperature (60℃-82℃), which only kills microorganisms and fully maintains the nutrition and freshness of milk. But like yogurt, it has a short shelf life and must be stored at low temperature (2℃-6℃), packed in plastic bags, glass bottles, fresh-keeping rooms and so on. Sterilized milk is the instant sterilization of milk at ultra-high temperature, which completely destroys the microorganisms that can grow in it. It is commercially sterile and can be stored at room temperature for a long time. Packed with tetra pak bricks, tetra pak pillows, etc. For a long time, there have been endless disputes over the grades of various dairy products. I think every dairy product has its own advantages and disadvantages. As far as nutrition is concerned, milk mainly provides high-quality protein and calcium for human beings. The results of this comparative experiment show that the protein and calcium contents of the three dairy products are slightly different under the same conditions, and consumers can choose different dairy products according to their own needs.
3. Many consumers are concerned about "reconstituted milk" (also called "reconstituted milk"). "Restored milk" means that milk is concentrated and dried into concentrated milk (condensed milk) or milk powder, and then an appropriate amount of water is added to make an emulsion with a solid ratio equivalent to that of the original milk. The national standard allows yogurt and sterilized milk to use reconstituted milk as raw materials, and pasteurized milk cannot use reconstituted milk. At the same time, it is also stipulated that products made of reconstituted milk should be marked with "reconstituted milk". However, some manufacturers hide the truth, obviously using reconstituted milk as raw material, but they don't make it clear, and there is no sign of "water and milk powder" in the ingredient list. Relevant departments must strengthen supervision. Although there are many controversies about the nutrition of reconstituted milk, in fact, the national standards have the same nutritional requirements for reconstituted milk and dairy products made of raw milk, but they must be clearly marked on the label to respect consumers' right to know. Consumers can identify reconstituted milk from the label.
4. According to the different fat content, dairy products can be divided into full fat, partial degreasing and degreasing. According to national standards, the fat content of pasteurized milk, sterilized pure milk and pure yogurt is ≥3. 1%, partially defatted is 1%-2%, defatted is ≤0.5%, the fat content of sterilized flavored milk, flavored yogurt and fruit yogurt is ≥2.5%, and partially defatted is 0.8%-65433. The fat in dairy products is of high quality, easy to digest and absorb, and can supply human energy. Among them, partially skimmed and skimmed milk is suitable for healthy people, especially adults who need to limit and reduce saturated fat intake.
In recent years, many concepts have appeared in the dairy market, such as "super concentrated milk", "high calcium milk" and milk with trace elements such as iron and zinc, which make consumers quite confused and do not know how to choose. Experts pointed out that it is not necessary to add fat and calcium to milk, but it should be added according to national standards, and it should be clearly stated so that consumers can understand consumption; In addition, milk itself is a natural ideal food, whether artificial addition can improve the nutritional value of milk and how much effect it has on human body is still inconclusive.
6. When consumers buy dairy products, it is best to choose products with high brand awareness and complete and detailed labels. Be careful not to be confused with other drinks, especially whether there is a production date and shelf life, and pay attention to different types and different packaging products have different shelf life and preservation methods. If the storage method is improper or the packaging is damaged, it is best not to buy it.
Distinguish between pure milk and milk-containing drinks
Pure milk is also called fresh milk and pure milk. As can be seen from the ingredient list of the product, there is only one ingredient in this product, namely fresh milk. There are two main indexes to distinguish the quality of pure milk: total dry matter (also called whole milk solids) and protein. The contents of these two indicators are generally stated on the packaging bag of the product. The higher their content, the higher the nutritional value of milk, and generally speaking, the higher the price. In addition, yogurt popular with consumers is fermented from pure milk, so yogurt is also pure milk. Milk-containing drinks are allowed to be mixed with water. As can be seen from the ingredient list, in addition to fresh milk, the ingredients of this milk beverage generally include water, sweeteners, fruity agents and so on. And water is often ranked first (the state requires the ingredients in the ingredient list to be listed from high to low). According to the national standard, the milk content of milk-containing beverages should not be lower than 30%, that is to say, the water content should not be higher than 70%. Because milk-containing beverage is not made of pure milk, its nutritional value cannot be compared with pure milk.
What's the difference between yogurt and yogurt drinks? Yogurt is to add lactic acid bacteria to milk. At a suitable temperature, lactic acid bacteria will grow and multiply in large quantities, and the lactose in milk will be decomposed into lactic acid. With the increase of lactic acid acidity, the properties of milk gradually changed, and acidic proteins began to precipitate and condense into yogurt.
Yogurt drinks have a faint milk flavor, highlighting a variety of fruit flavors; But the difference between them mainly lies in the amount of nutrients. Yogurt is rich in protein, fat, minerals and a large number of active substances and VB produced by active lactic acid bacteria fermentation; The nutritional components of yogurt drink are only about 1/3 of yogurt, and there are few live lactic acid bacteria. Preservative potassium sorbate is also commonly used in lactic acid drinks. Some lactic acid drinks use protein produced by edible gelatin through enzyme preparation to partially replace milk raw materials, while others use vegetable protein hydrolysate to replace up to 15% of milk raw materials, but most of these substitutes are not mentioned in the ingredient list.
Three misunderstandings should be avoided when buying milk.
Faced with numerous brands of milk and overwhelming advertisements, consumers often fall into a misunderstanding when buying milk. People in the industry remind consumers not to be confused by the hype of merchants when choosing milk to avoid three major misunderstandings. The higher the sterilization temperature, the safer it is.
At present, the milk on the market is mainly divided into ultra-high temperature sterilized milk and pasteurized milk. The former uses the high temperature of 135- 152 degrees Celsius to kill all bacteria in milk; The latter is to kill harmful microorganisms in milk at 62-75 degrees Celsius, while retaining bacteria beneficial to human body in milk.
Some people think that ultra-high temperature sterilization of milk is safer, but it is not. Because the nutrients of milk will be destroyed at high temperature, and the lactose in it will even coke at high temperature, ultra-high temperature sterilization of milk is not the best choice; Pasteurization will not destroy the nutritional components of milk, and the sterilization rate can reach 97.3%-99.9%. As long as the milk is kept at the temperature of 4-8 degrees Celsius, the residual bacteria will be effectively inhibited and will not affect human health.
Ultra-high temperature sterilized milk has a long shelf life, which can generally reach 6 months to 9 months, so some people call it long milk and long-lived milk; The shelf life of pasteurized milk is 7 days to 15 days, and the longest is not more than 16 days. The storage time is short, and it must be kept at the temperature of 4-7 degrees Celsius, which requires high storage conditions.
How to distinguish UHT milk from pasteurized milk? It can be distinguished not only by the length of shelf life, but also by product marks. The words "ultra-high temperature sterilization" or "pasteurization" will be marked on the product packaging of regular manufacturers.
At present, milk powder on the market is sterilized by ultra-high temperature. Liquid ultra-high temperature sterilized milk is packed in cartons, while pasteurized milk is liquid milk, mostly bottled. However, carton-packed pasteurized milk has also appeared in the market recently.
The higher the content and concentration of calcium, the more nutritious it is.
In fact, there is little difference in calcium content in milk from different manufacturers. However, in order to find a selling point, some manufacturers add chemical calcium to natural milk to artificially increase the calcium content of products. However, these chemical calcium can not be absorbed by the human body, and will precipitate in the human body over time, and even cause stones.
The thicker the milk, the more fragrant it is and the better the taste. Many manufacturers mix cream and essence in milk. In fact, the benefits of this kind of milk to human body are far less than those of natural light fragrant milk.
The ingredients are not defatted, which helps to lose weight.
Many people are worried that drinking milk will make them fat, so they always choose skim milk. In fact, the fat contained in milk cannot be directly converted into human fat, and the proportion of fat contained in natural milk itself is not high. So it is a misunderstanding to think that drinking milk will make you fat. The nutritional components of skim milk are greatly reduced, which is not conducive to human health.
According to insiders, natural milk itself is a reasonably matched nutritional system, and it is unscientific for anyone to artificially increase or decrease its composition.