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Compared to fresh milk with a shelf life of only a few days
"Little white milk" in plastic bags
Favored by many customers
There is not much difference in taste between the two
But the shelf life of "little white milk"
There is a period of almost one month
More conducive to preservation, but also small and easy to carry
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Between the two
What is the difference in nutritional value?
This brings us to the sterilization method of milk.
There are generally two methods of sterilization of milk:
One is pasteurization, pasteurized milk, can effectively retain more nutrients and basically maintain the original flavor of milk, but need to be refrigerated storage; the other is ultra-high temperature instantaneous sterilization (UHT), after ultra-high temperature instantaneous heating of milk, will lose part of the nutrients and flavor of milk.
The sterilization method of "little white milk" is instantaneous sterilization at ultra-high temperature.
Ultra-high temperature instantaneous sterilization:
Ultra-high temperature instantaneous sterilization, it first heats the fresh milk to 75 ° C, so that the bacteria in the milk will be fully activated, and then instantaneously heated to 135 ° C -150 ° C to kill all the bacteria. Due to high temperature sterilization, the shelf life of this milk at room temperature will be longer, generally about 40 days, and if it is in a cool and light-protected place, it can even be stored for a year. It is said that fish and bear paws can not be both, although the shelf life of sterilized milk is long, but due to the reason of high temperature sterilization, its nutrition has a certain loss. Therefore, nutrition experts recommend that the elderly, children and patients are more suitable for fresh milk when choosing milk.
Therefore, according to the relevant standards
Pasteurized milk can be marked "fresh milk" on the packaging
Sterilized milk can be marked "pure milk" on the package
To say that "little white milk" has any shortcomings, one is the nutritional value, compared from the ingredient list alone, "little white milk" loses nutritional value per 100 ml is about 1 percent; secondly, there are light-sensitive substances such as riboflavin and porphyrin in milk, and light will make milk nutrient loss and taste worse, and this transparent packaging of "little white milk" is essentially not conducive to milk quality.
But both are fresh milk
Or "little white milk" (pure milk)
All are rich in nutritional value
Premium protein source
Friends can be based on personal living habits
Choose for yourself
Source: Shanghai Jing'an