Mian Mian is a female paper living in Xinjiang, drinking fresh milk and growing up. So it grew to 175! (Children drink milk calcium hin important hahaha) However, the favorite is the thick layer of milk skin on the top after the boiled milk is cooled...
It's not heavy on taste at all! From the beginning of my memory, my mother said that this thing is the essence of milk, "the most nutritious", and must be eaten. It's thick and soft and sticky, and I love it. When I was a child, I thought that milk, with a thick layer of milk skin, is good milk!
It is no wonder that the geographical location and the population of different ethnic groups have created a unique source of fresh milk, there is no sterilization process, directly boiling can see a thick layer of "milk coat", far away from the pasture of urban mothers must be too rare to see, right?
The higher the fat content, the thicker the milk skin and the light yellow color
After reading the nutrition major, Mianmian's understanding of milk skin was enriched. I also see that mothers have a variety of understandings of milk skin: some people say that "milk skin contains a lot of fat, and it will get fat when eaten", and some people say that "milk skin is milk crystal, and the thicker the milk skin, the higher the nutritional value". There are many similar statements, what is right and what is wrong? It's better to listen to Mianmian.
What is Milk Skin?
The simple understanding is that the heated milk will produce a film on the surface during the cooling process, which is the milk skin.
The formation of milk skin is roughly formed during the cooling process of milk, the fat is heated and floated up, and the milk protein is adsorbed and aggregated to the surface of the milk. Therefore, the content of fat and protein determines the quality of the milk skin.
Is the milk with thicker skins more nutritious?
Knowing the composition of the milk skin, we can say with a straight face: no! The thicker the skin, the more it can only be said that milk is rich in fat and protein, and it is not much nutritious. It does not indicate how high the calcium content and other nutrients in milk are. So, it is unscientific to judge the nutritional value of milk only by the thickness of the milk skin.
Milk without a milk skin is skimmed milk?
Degreasing ≠ degreasing. Although there is a lot of fat in the milk skin, it is not boiled milk, and removing the milk skin is skimming milk. The fat particles in fresh milk are relatively large, and it is easy to form a milk skin after heating, but it does not mean that after removing the milk skin, there is no fat in the remaining milk.
Tips milk skin
Fat-soluble vitamins will also be removed during the skim process of skim milk, mainly vitamin A and vitamin D, which will also have an impact on calcium absorption after these two vitamins are removed. At the same time, the loss of milk fat aroma is serious. Therefore, if there is no high blood lipid, obesity and other diseases, infants and young children are not recommended to drink skim milk.
So what do many mothers ask about packaged milk? The first thing to explain is that the step that fresh milk must go through to transform into packaged milk is to turn the fat balls of different sizes in fresh milk into fat balls of relatively the same size. In this way, the fat particles in the milk are evenly sized, and the distribution in the milk is more uniform and stable, preventing the occurrence of fat floating and stratification, and it is easier to be absorbed by the human body. So there may be less skin, but that doesn't mean it's not good milk.
Try this way, and you can also see a thin layer of milk skin in packaged milk
Can the milk skin be eaten?
From the point of view of composition, the milk skin contains essential nutrients: fat and protein, of course, can be eaten, but some people are not recommended to eat, such as grandparents who have fatty liver and need to control fat intake. Babies can still eat milk skin, but don't hold the idea of calcium supplementation.
Do you know?
While you're struggling with milk and milk skin, these people are already eating like this...
For ethnic minorities, milk skin is used to entertain VIPs, or family dinners, worship of ancestral gods, are indispensable, and the status is different! Let's take a brief look at ha~
01
Mongolian
After the Mongolians put the fresh milk into the pot and boil it, they repeatedly scoop the milk with a spoon until it foams and then slowly cook it over low heat until it cools. The thick milk fat condenses on the surface of the pot, forming a honeycomb-shaped hemp noodle round cake, that is, the milk skin. Remove and dry, cut into small pieces and serve in milk tea.
02
Kazak
The Kazakh people's love of milk skin seems to have reached a new height. Eat it together on top of rice or make ghee... Secretly tell you that the Kazakh people usually eat it directly with their hands
03
Ethnic Russians
They like to rub the skin on bread or bread and eat it as a condiment.
Caviar like this is full of "milk skins" underneath.
It seems that only these people living around the ranch can enjoy such a mellow milk skin! But there is no very thick milk skin, it really does not affect the quality of the milk. Don't be fooled! In fact, packaged milk can also cook out the milk skin, but it is not so thick.
For the milk skin, if you like it, eat it, don't like it, throw it away! As for the relationship between the milk skin and the milk, it could not be more innocent!
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