Not all those called "milk" are "pure milk".
A row of milk is laid out on the supermarket shelves. Breakfast milk, walnut milk, pure milk, which is better and more nutritious?
In fact, not all "milk" is "pure milk". For example, cocoa milk, walnut milk, and breakfast milk are all called "seasoned milk" in this category. The main ingredient is indeed milk, just add some ingredients that adjust the taste (sugar put a lot).
So is it better than pure milk?
"Walnut milk" and "breakfast milk" are all promoted to "strengthen nutrition". Dear boys and girls, the ingredients added by this kind of seasoned milk (called flower color milk in the industry) are mainly taste, nutritionally, and the little thing added is almost negligible. It's really better to have that money than to buy a handful of walnuts.
Not all "white milk" is "pure milk".
I just said a word called "flower color milk", and his counterpart is "white milk". "White milk", as the name suggests, is white dairy products without seasoning. But not adding flavoring doesn't mean you haven't added something else. For example, the familiar Terensu.
The low-fat version looks like this:
Well, yes. Food additives, flavors.
This can not be blamed on terensu, generally low-fat or skim milk is to add food additives. Because the liquid state of milk after fat removal is unstable, additives are needed to replace fat. In addition, the flavor of milk mainly comes from fat (why butter is fragrant), in order to ensure the flavor will generally add flavor.
However, there are also 2% milk fat low fat milk, which is generally no longer added.
Terunsu also has a version of "pure milk":
So pure milk is the ingredient list column that only reads "Raw!" cattle! milk! "Three words. Everything else is not "pure milk"
Any food is a gift from nature. The breed of dairy cows, the living environment, the forage feed eaten, the technology of breeding workers, the management method of the pasture, the milk filling production technology, the packaging technology, and the logistics situation will all affect the quality of a cup of milk. And we consumers often have difficulty understanding and judging these situations.
But we still have a reference.
Security: Look at the standard
The biggest concern is security. Milk mixed with water is drunk, mixed with nothing is too terrible. But we don't know what's in the milk, so we need "standards" and "certifications."
The standards mainly include EU standards, New Australian standards, and national standards. EU dairy standards stipulate that the use of any hormone-like substances is prohibited throughout the life cycle of dairy-producing animals.
And our country's raw milk purchase standard, we all know the "2.8 grams of protein content per 100 ml, 2 million colonies" number.
Although raw milk is not the same as the milk we drink into our mouths. But it is true that the history of China's industrial dairy industry is short. Ji Thirteen wrote an article on milk, excerpting part of the question of milk sources in China;
"Raw milk quality, the problem is mainly concentrated in retail investors. If you look at the number of all the cows in China, the large number of heads is in the retail households, but in terms of milk production, the retail households are small heads. ......。 Retail cow breeds vary greatly, lack of cattle knowledge, backward management, scattered distribution, from the perspective of the yield of dairy cows, these cattle efficiency is very low, the quality is not easy to grasp, such as the feed of these home-raised cattle is "what to eat", can not do a reasonable nutritional ratio. ”
From this point of view, it is wise to buy imported milk. It is important to pay attention to buying real "imported milk". How to judge it? Look at the packaging! Imported milk will be written "country of origin".
Freshness: Look at the packaging
All raw milk (the "raw milk" of the ingredient list) is sterilized, and different packaging is due to different milk treatments.
Tetra Pak's various sterile bricks (cartons) are high-temperature milk (UHT milk) that is high-temperature, which is treated with thorough sterilization, long shelf life and easy storage. UHT milk packaging generally has pillow type, brick type and other forms. Tetra Pak Aseptic Brick is a patented technology that fills and seals the packaging, the packaged material and the packaging aids in a sterile environment throughout the packaging process.
Therefore, UHT milk can be stored at room temperature, stored for a long time, and crossed the ocean.
(The eight-façade package, called the Tetra Pak Diamond Pack, is a sterile brick that moslians and milks like high-priced goods like moslian and titers like to use.) Banana milk is Hahan's roommate, and I don't drink concocted milk. ）
Most of the pasteurized milk is packed in room-shaped cartons, or in plastic bags or plastic bottles or glass bottles. The carton is better than the plastic bag, and it is also more expensive. The material in plastic bags is generally difficult to achieve an aseptic state before filling sterile milk, and the filling environment generally does not take an aseptic state, so that the products produced need to be stored in the cold chain, and the shelf life is short, usually within 3 days.
(The three-yuan plastic bag carried back by Hualian next door)
Theoretically, pasteurized milk is fresher. But this "freshness" must be based on the "whole cold chain". Yogurt, which must be refrigerated, is sold in the sun in porcelain bottles all over the streets of Beijing. So if it's a small supermarket where the lights are reluctant to use large wattage, don't buy pasteurized milk. In the summer, if you are carrying home from a large supermarket in the distance, it is also hanging.
In particular, I would like to update a special fresh milk that I have recently loved to drink, three dollars
Milky smell!!
Then there is the recommended time:
Still, I only recommend what I have bought and drunk, and I don't recommend what I haven't drunk. Local brands do not make recommendations.
Anjia's pure milk that I am drinking. Barcodes all start with 94 and are imported from New Zealand. The biggest feature of this is that in the imported milk at the same price, the taste is particularly fragrant ~ the brand of The New Zealand Dairy Fonterra Group, Fonterra basically controls 90% of the New Zealand market.
Lehe organic milk, 3.6g milk protein. Only the Netherlands and Hokkaido in the world can produce such milk. (The essence of food is to look at the terroir!) But this one is really expensive.
3.7 g milk protein, bunkered Hokkaido milk. But also expensive bleeding, 1L packed at around 70. His family also has a 3.6, the price is more approachable, but it is still more expensive than in Europe.
It seems that the ordering is related to protein, but in fact, the extra bit of protein from the milk, a few bites of meat will come back Ha.
He is expensive mainly because the cost of this milk in Japan is high, in the sparsely populated Europe, what New Zealand, the cost of breeding is low, but it is not that the quality is not good.
Is skim milk better than pure milk?
Whether it's good or not, depends on what your evaluation criteria are. What kind of nutrition do you drink milk for?
The protein content of milk is generally around 3.2%, although the "meat, eggs and milk" that are often listed as protein sources are put together, but the content is not high. (It is recommended to think that milk protein belongs to the fleshy protein). It should be known that the protein of eggs is 14%, and the general chicken breast, fish meat, and beef are also above 10%.
But I've always been a loyal consumer of milk (drinking every day, 2L of milk a week), and I'm mainly going for the calcium in the milk... ay.... I am more prone to calcium deficiency than the average person 5555
Milk is the best source of calcium (in addition to calcium content, but also because of the over-matching of other nutritional commitments in milk, as well as factors such as availability and price. ）
Everyone already knows that calcium supplementation also requires vitamin D under the education of advertising, (in fact, potassium). Milk contains vitamin D, high content and strong activity. But vitamin D3 is a fat-soluble vitamin, that is, it can only be dissolved in fat, skimmed milk, fat are all wood and hair vitamin D ah.
There are also many fat-soluble vitaminS, vitamin E, vitamin K. Also taken off together. (However, these three are relatively easy to obtain, and carrots and vegetables are replenished when they eat.) ）
However, there is also a more evil ingredient called conjugated linoleic acid (CLA), which is an excellent source of milk fat. Studies have proven it tumors. (Thanks.)
@Yuan Lin
remind. ）
So, although I am also losing fat, although skim milk has a lot lower calories than pure milk. But I still decided to drink pure milk, and the extra fat was deducted from elsewhere.
------ the dividing line of the up data-------
Focus on answering a few questions that are more asked:
1. Is imported milk better than domestic milk?
This point, quoted in the original text of Ji Thirteen,I think is more clearly expressed.
The domestic dairy industry is relatively backward due to history (there is no tradition of drinking milk in the history of central China), policies and so on. Especially for retail investors, the quality is uneven.
It is not that imports are better than domestic ones. Rather, the milk of large-scale regularized farms is much better than that of retail milk (overall level).
How much of the milk source of domestic dairy enterprises comes from the pasture, especially from the intensive pasture and the own farm?
But abroad, the way of pasture production has been very mature.
I've been to a few of the domestic ranches, and they're really not as green as advertised. But the cleanliness, hygiene, nutrition and illness of the cows are guaranteed. I have not been to a ranch abroad, but one of my colleagues is Irish, his family is a ranch, I have seen photos of his family, really green.
2. Did the bulk milk still sell when I was a child?
In fact, as a supporter of large-scale agricultural industrialization, I have always opposed the blind worship of the so-called "self-produced milk".
When I was a child, the bell of the tricycle waiting to sell milk rang, and the memory of taking the milk pot to milk is also beautiful in my heart. But! That's fresh milk, so there is no sealing environment, no refrigerated environment to sell. Do you really feel safe to drink now? Although it does get a little dust, a slight deterioration is generally not diarrhea. But is this really better than packaging on the sterile production line of a regular large factory???
Many people think that the milk played by the local small milk factory is good, in addition to drinking from childhood, there are feelings, but also because the "around" feel more at ease, the aunts and uncles who sell milk are familiar with it. And the utter ignorance behind the box, as well as the belief or disbelief of various media reports.
Dairy farming is a very rigorous and scientific thing, from breeding cattle selection, feed rationing throughout the process, and living environment. There's a lot to it. Why are only milk protein content reports in the Netherlands and Hokkaido?
Because of the environment! Because of the terroir (again to borrow the vocabulary of wine). One side raises cattle in the soil and water. Cows that drink tap water from cities are really different from cows that drink mineral water on the prairie. The main ingredient of milk is water, where does this water come from? It must have been the water that the cows drank. Spit another slot, the cows on the outskirts of Beijing suck smog all day long, can there be milk produced by the same kind under the blue sky and white clouds?
Everyone knows the fresh table grapes in Xinjiang and the wine grapes in Yantai. In addition to pastoral areas, it is difficult for local dairy farms to provide an excellent living environment for dairy cows and produce high-quality good milk.
3. Does milk with a shelf life of one year or half a year really have no preservatives?
Real wood has preservatives.
You see, the mineral water also has a shelf life of one year, and there are no preservatives. Instant noodles (pasta) are also free of preservatives.
High-temperature milk, the whole filling is an aseptic environment, after packaging bacteria can not appear out of thin air ah.
4, landlord you recommended the milk is expensive, is there a cheap?
Yes, you open X East, X number store, X buy network, enter imported milk. Then you will find 1L, a variety of imported milk around $12. Pay attention to the date! Don't buy the temporary one, the other can be bought with confidence.
A while ago, the major e-commerce companies engaged in milk festivals, and I bought temporary milk. Cursed the street for a long time...
Say, the milk is not unspeakable. In fact, it can be drunk after one or two days of expiration. But when the promotion is held, everyone likes to buy more, and then it is really bad to drink it during the period. And I remember that according to what regulations, the food in the period must be labeled
5, I drink milk powder, what is the recommendation about milk powder?
This question, if you expand and write, you have to write thousands of words. Here are just two points.
The first is to look at the standard, because consumers can not know the various aspects of the raw milk link, we pay attention to how much certification the finished product has passed, and what standard is used.
The second look at the formula, the biggest difference between milk powder and fresh milk is that it is essentially a processed dairy product, which is a product of the food industry. Milk powder is produced with a variety of nutrients (again, a food concept of "fortified food" is involved). When choosing milk powder, in addition to taste, the most important thing is to see whether the ingredients added to it are what you need.
For example, milk powder for the elderly will generally be fortified with calcium. Baby formula is very particular about the formula.