The main chemical components of ordinary milk are as follows:
Moisture: 87.5%, fat: 3.5 ~ 4.2%, protein: 2.8 ~ 3.4%, lactose: 4.6 ~ 4.8%, inorganic salt: about 0.7%.
There are 20 kinds of amino acids that make up the protein of human body, of which 8 kinds can't be synthesized by human body (there are 9 kinds in infants, and there are more histidine than adults). These amino acids are called essential amino acids. If the protein we eat contains all the essential amino acids, this protein is called total protein. Protein in milk is whole protein.
Drinking milk has become a part of modern life. In developed countries, drinking milk in the morning and evening is a common practice. However, due to the loopholes in modern artificial addition management, some safety incidents have also occurred in milk food. Therefore, people must carefully identify when buying milk food.
Extended data:
Types of milk:
Pasteurized milk, normal temperature milk, reduced milk, fresh milk, non-antibiotic milk, sterilized milk, buffalo milk, etc.
Pay attention to the following points when saving milk:
Fresh milk should be put in a cool place immediately, preferably in the refrigerator.
Don't expose milk to sunlight or light. Sunlight and light will destroy several vitamins in milk and make it lose its flavor.
Cover the bottle cap to prevent him from getting the smell into the milk.
Pour milk into cups, teapots and other containers. If you haven't finished eating, cover it and put it back in the refrigerator. Never pour it back into the original bottle.
Too cold also has a bad effect on milk. If milk freezes into ice, its quality will be damaged. So don't freeze the milk, just put it in the refrigerator.
References:
Baidu encyclopedia-milk