Milk can be said to develop with the development of human beings.
Not only does the taste are relatively mellow, but most importantly, it also contains about 3,000 kinds of organic substances, and the absorption rate and utilization rate of these substances by the body are very high.
Therefore, as the first choice for calcium supplementation, milk often appears in our daily lives.
Of course, there are also a variety of milk products on the market, including raw milk that claims to be pure and natural, with zero loss of nutritional value, fresh milk with a short shelf life but a higher price, and room temperature milk with a close price.
Not to mention, pure milk, skim milk, high calcium milk, shuhua milk and a lot of milk.
What are the differences between these milks?
1. Pure milk
Pure milk also includes sterilized fresh milk and sterilized milk, disinfected fresh milk refers to the milk products made of disinfection of fresh milk, and sterilized milk refers to dairy products formed by instantaneous sterilization at high temperatures.
The preservation time of sterilized fresh milk is very short, while the sterilized milk can be maintained for about 30 to 40 days at room temperature. In terms of nutrient content, it is basically the same, but the vitamin B group in disinfected fresh milk will be slightly lost.
The two pure milks contain no additives other than the nutrients of milk. Except for people who are lactose intolerant, other people can drink it.
Second, skim milk
Skim milk refers to a milk in which the fat content of the milk is removed, so that the fat content drops to less than 0.5%.
The fat content contained in this milk is only about 1/7 of that of ordinary milk, which is more suitable for people who are too obese and have too much blood viscosity to drink.
However, the vitamin A, vitamin D, vitamin E, and vitamin K components in this milk will be lost in large quantities, and some anti-cancer substances will also be lost, and the taste is also very poor, which is not suitable for people who have more needs for nutrients.
Third, high calcium milk
High calcium milk refers to dairy products that use pure milk as raw materials and then artificially add some calcium ions.
For example, in high-calcium milk, it will contain some milk calcium, calcium carbonate, calcium citrate, calcium lactate, or calcium phosphate, but generally the most used are calcium phosphate and calcium carbonate.
The calcium content in this high-calcium milk is more than 25% higher than that of ordinary milk, which is suitable for people who need a lot of calcium supplementation to drink.
However, this milk is not suitable for people with iron deficiency anemia, peptic ulcers, reflux esophagitis, as well as pancreatitis and cholecystitis, which will aggravate some uncomfortable symptoms and affect the body's absorption of calcium.
Fourth, soothing milk
For people who are prone to lactose intolerance, they can choose soothing milk appropriately in their daily lives. Soothing milk refers to a series of processes that decompose the lactose components in milk that are difficult to dissolve into glucose and galactose.
This milk is absorbed relatively quickly, and a series of uncomfortable reactions such as lactose intolerance will not occur after drinking.
Is raw milk more nutritious than room temperature milk?
The so-called raw milk, in fact, mainly refers to milk that has not been sterilized, homogenized and other processes, such as milk milked on the farm or home.
However, these raw milks cannot be sold directly on the market. Dairy products sold in the market need to undergo cooling, raw material inspection, impurity removal and sterilization processes, and need to comply with national food safety standards one by one.
Since these processes are missing, raw milk is denatured due to lack of protein, so the fat pellets in milk cannot be homogenized, and the absorption efficiency is far lower than that of processed dairy products.
However, raw milk also retains some of the heat-intolerant factors in milk, such as active factors such as immunoglobulins, as well as volatile aroma components, so it is more intense and full of milk flavor than other milks.
The problem is that these raw milks are not sterilized and therefore pose a greater risk to safety.
All in all, raw milk is not so good, we still drink raw milk or ambient milk that meets the national standards.
Fresh milk or ambient milk, which is more nutritious?
In fact, the nutritional content is similar, there is no distinction between advantages and disadvantages, all depends on their personal preferences.