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Speaking of picking milk
Everyone has their own "heart".
Brand, consistency, calcium content, etc
It has become a decisive factor for some people to buy
There are also people who prefer milk with a strong flavor
They think such milk is more nutritious
Is this really the case?
Whether the milk is fragrant or not has to do with them
Dry substances in milk
Their content directly affects the smell and taste of milk. The fat in milk will make people drink smooth and rich, in addition, there are dozens of recognizable volatile substances in milk, which can make milk smell more fragrant. Most of these substances are fat-soluble, if the fat content of milk is less, these fat-soluble substances are naturally less, and milk smells less fragrant. For example, the fat content of buffalo milk is generally 4% to 6%, and ordinary milk is 3% to 4%, so buffalo milk feels more fragrant. Because the fat content of skim milk is very low, the taste is "as light as water". In addition, protein makes milk more thick to drink, and free amino acids can also give milk an umami taste.
Milk source
Simply put, it is to see what the cows "eat". There are at least dozens of substances in grass that have a "taste," the most important of which is a class of ingredients chemically called "terpenes." In addition, volatile substances such as aldehydes, esters, ketones, and hydrocarbons can produce "odors". The different types of plant sources in cow feed determine the different content of these "flavored" substances.
Processing and storage of milk
They also affect the taste of milk to some extent. Pasteurized milk tends to taste better because of its low sterilization temperature, fewer heating times, simpler processes, and many flavor substances are preserved, closer to the taste of raw milk. Milk that is instantly sterilized at high temperatures has more processing steps and more flavor loss. In order to make the milk more stable, to avoid the quality of fat floating, protein coagulation, etc., the milk will be homogenized, the higher the degree of this operation, the smaller the fat particles in the milk, and the fainter the flavor of the milk.
The taste is fragrant ≠ nutritious
I believe that after reading the above content, you should have the answer in mind - the taste and nutritional value are really not completely equal.
When discussing the nutritional value of milk, we look at the content of protein, vitamins, and minerals such as calcium. The fats in milk also have unique value, such as containing unsaturated fatty acids, which help absorb fat-soluble vitamins. If it is the same type of milk for comparison, then whether it is fragrant or not is not the criterion for judging the nutritional value of milk.
The best is for you
First of all, the simpler the processing, the less nutrients will be lost in the milk, and pasteurized milk can be preferred at home. If long-term preservation is required, other varieties are also good choices.
Second, learn to look at the outer packaging of milk. One is to look at the ingredient list. To choose the raw material is only fresh milk, this is pure milk. The second is to look at the nutrition facts list. According to the requirements of relevant national standards, the protein content in milk shall not be less than 2.8 grams per 100 ml, and the higher the protein content, the higher the nutritional value. In general, the calcium content per 100 ml of milk is about 90 to 120 mg, if it is higher than 120 mg, it can be called high calcium milk.
Finally, the choice of milk also needs to vary from person to person, and skimming does not mean healthier. If you have dyslipidemia, you can choose skim milk or semi-skim milk appropriately. For the elderly and children, it is actually more recommended to drink whole milk.
Special Note: Dietary Guidelines for Chinese Residents (2016) recommend that adults drink 300 ml of fresh milk or the equivalent of this amount of dairy products per day to get the high-quality protein and calcium needed by the body.
The author | Zhang Yu, a researcher at the Chinese Center for Disease Control and Prevention
Audit | expert of the National Health Science Popularization Expert Database
Yu Kang, Professor of Peking Union Medical College Hospital, Chinese Academy of Medical Sciences
Planning | Wang Juncong Tan Jia
Editor| Wang Qianhui You Yingkang