Reporters help | there are rumors that fresh milk must be extracted before leaving the factory, is this true?

Qianjiang Evening News hourly news reporter Shi Wen

In life, many people have the habit of drinking milk every day.

"Recently, I saw a saying on the Internet that fresh milk is processed before leaving the factory, and lactoferrin is extracted first, and then it is shipped out of the factory.

Family children drink fresh milk every day, Hangzhou Ms. Qian is very concerned about the relevant information of milk production, a few days ago the mobile phone brushed this rumor, a little anxious, she wants to find hourly news to verify it.

Image source: CFP

Open the mobile phone search, there are indeed a lot of lactoferrin nutrition products on the market for sale, but they are some foreign brands, are these commodity raw materials really extracted from fresh milk?

Qianjiang Evening News hourly news reporter found a grass-fed animal expert in our province, Jiang Yongqing, a researcher at the Zhejiang Academy of Agricultural Sciences, for verification. "At present, in our country, dairy production is not allowed to operate in this way. Lactoferrin extraction is carried out in accordance with the relevant special regulations. Jiang Yongqing said.

However, there are indeed many nutraceuticals for lactoferrin on the market, where do these lactoferrins come from?

Jiang Yongqing said: "The lactoferrin in the domestic market is basically all imported from abroad, from the production of specific dairy products, such as cheese, sodium caseinate and other products before and after the production, because after processing into cheese, lactoferrin will be destroyed, so it can be extracted for other uses, and it is legally permitted." In The country, there was no tradition of cheese production. ”

Regarding the production of lactoferrin, the hourly reporter also consulted Dr. Cao Hong, chief scientist of New Hope.

Cao Hong said: "Normal fresh milk production will not extract lactoferrin, but it is not excluded that there are manufacturers specializing in the production of lactoferrin, and the extracted milk is a by-product. Due to the production of cheese abroad, it is possible to produce lactoferrin by the way. The new technology is now to use microbial fermentation to produce lactoferrin, rather than extracting it from milk. ”

At the same time, the two experts also reminded that the current clinical research on lactoferrin is mainly aimed at human lactoferrin, not bovine lactoferrin.

Data show that the concentration of lactoferrin in human milk is about 1.0-3.0mg/mL, which is 10 times that of cow milk (the content in cow milk is 0.02-0.35mg/mL), accounting for 20% of the total protein of ordinary breast milk.

During lactation, the content of lactoferrin in human milk varies with the time of lactation, such as lactoferrin in human colostrum up to 6-14 mg/mL, and the normal lactation period drops to 1 mg/mL.

Jiang Yongqing told the hourly news reporter: "Although human milk protein and cow milk protein are similar, there is a scientific basis for the role of lactoferrin in breast milk, but the lactoferrin extracted from milk, its efficacy and role, there is not enough clinical data to support, so I usually do not have the habit of buying lactoferrin products." ”

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