Milk has a high nutritional value, rich in protein and a variety of minerals and vitamins, is an indispensable food in people's daily diet. But do you know how milk is classified when you drink milk regularly?
First, according to the sterilization method of different classification
Liquid milk can be divided into pasteurized milk and sterilized milk.
1. Pasteurized milk: It is a liquid dairy product made of fresh milk as raw material and pasteurization method (62.8-65.6 °C, 30min). Low temperature sterilization, killing harmful bacteria in milk while preserving nutrients and pure taste. After pasteurization, the milk still contains some heat-resistant bacteria or bacterial spores, so pasteurized milk should be stored at a temperature of about 4 ° C, and can only be stored for 3 to 10 days, with an upper limit of 16 days. Therefore, pasteurized milk needs to be transported in the cold chain and stored in refrigeration.
2, sterilized milk: also known as UHT milk, the use of ultra-high temperature instantaneous sterilization technology (UHT) production and processing, and filled into aseptic packaging of milk. Its production process is to heat at 135-150 ° C for 2-3 seconds and quickly fall back to room temperature. This ultra-high temperature instantaneous heating condition not only kills all bacteria and microorganisms in the milk, but also maximizes the protection of the nutrition and taste of the milk. Aseptic packaged milk has a long shelf life and can generally be stored for more than 30 days under refrigerated conditions, and even up to 6-12 months.
On November 9, 2007, the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China and the Ministry of Agriculture jointly issued the "Notice on Strengthening the Management of Liquid Milk Labeling", which stipulates that the pasteurized milk with fresh milk as raw material and pasteurized by pasteurization should be marked "fresh milk milk" on the packaging label; and the product name of ultra-warm sterilized milk with fresh milk as raw material, without adding excipients, and ultra-warm sterilized milk treated by instantaneous temperature sterilization is "pure milk milk". Therefore, consumers can choose pasteurized milk and sterilized milk through different product names.
Second, according to the fat content of different classification
1. Skim milk: The fat content of milk after the milk fat is separated from the milk is below 0.5%.
2. Whole milk: milk without separated milk fat. If a pure milk is not labeled as nonfat or low-fat, it is whole milk. In general, the fat content of whole milk is around 3.5%.
Third, according to the nutritional content classification
1, pure milk: does not add any other food raw materials of fresh milk, maintain the inherent nutritional content of cow's milk.
2, seasoned milk: fresh milk as the main raw material, while adding other flavoring ingredients, such as chocolate, coffee, a variety of grain ingredients and other products, the flavor of the product and pure milk has a greater difference. It generally contains more than 80% cow's milk.
3, nutritional fortified milk: on the basis of fresh milk, add other nutrients, such as microorganisms, minerals, docosahexaenoic acid (DHA) and other nutrients beneficial to human health and make liquid dairy products.
4. Milk-containing beverages: products with a milk content of 30%-80% made by adding water and other flavoring ingredients to cow's milk. The protein and fat content is more than 1%.
Special note: The protein lipid content of normal milk is more than 3%, and milk-containing drinks do not belong to milk!
Listen to the editor to talk so much, in front of the screen is not immediately pick up the milk in hand to see which type it belongs to.
