Recently, the China Dairy Industry Association, the China National Committee of the International Dairy Federation, the China Food Rumor Dispelling and The Science Popularization Alliance jointly hosted the online live broadcast of "Clear consumption, peace of mind, experts interpret the misunderstanding of dairy consumption", inviting well-known experts in the industry to answer questions and is committed to helping consumers develop better milk drinking habits.
In the first three phases, we introduced the dairy product selection and daily milk consumption of different groups, the benefits of drinking yogurt, the nutritional value of plant milk, lactose intolerance, milk fat and fat. This issue will continue to review the question "Will Milk Powder Nutrition Be Reduced?" "Is there any 'milk skin' that can evaluate the quality of dairy products?" Two questions are interpreted.
Q: Will the nutritional value of milk powder be reduced?
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Milk powder is economical, affordable, convenient and safe, and is an ideal dairy product. Especially in our country, there is a vast market and a large number of consumers. However, some consumers believe that the nutritional value of milk powder will be reduced due to the production process, which is a misunderstanding.
Milk powder production, not simply evaporate the water in the milk dry, but the use of scientific production technology and advanced processing equipment to make, not only to maintain the nutritional composition and aroma of milk to a greater extent, but also has good tonicity.
The production of milk powder adopts a multi-effect falling film evaporator, the evaporation temperature is generally 63-74 ° C, the milk is concentrated to 45-50% of the dry matter, and then spray drying. Although the air intake temperature of the drying tower is generally 200-230 ° C, it only takes a few seconds for the thick milk droplets to become powder particles. The powder particles falling from the drying tower are passed through the fluidized bed, the secondary drying is carried out and the solvent is sprayed, and then the ultra-clean packaging machine is filled with nitrogen packaging, so that the milk powder production is completed.
In particular, the production of milk powder can be supplemented with nutritional enhancers to make a concoction milk powder suitable for different nutritional needs and taste preferences. Such as: flavored milk powder, the addition of sweeteners and flavor substances (fruit, coffee, chocolate) to increase appetite; lactose-free milk powder, the addition of lactase to decompose lactose, suitable for lactose intolerance consumers; nutritional fortified milk powder, the addition of vitamins, minerals and other functional components to suit different physiological conditions, nutritional needs of consumers, such as elderly milk powder, pregnant women's milk milk powder, children's milk powder, etc.
Therefore, the quality of milk powder is guaranteed and the safety factor is high. Consumers are welcome to choose to buy.
Q: Is there any "milk skin" that can evaluate the advantages and disadvantages of dairy products?
In the past, consumers had the habit of "boiling milk", the temperature of disinfected milk taken back in the morning was generally around 4 ° C, and the Chinese people did not like to drink cold, so they had to boil it in a pot and drink it, and there would be a thin layer of "milk skin" on it.
"Milk skin" is a coagulant of milk fat and milk protein. The fat balls in the milk are generally evenly dispersed in the milk, especially the "homogenization" process during processing, the milk fat generally does not float, and the heated boiling due to the change of buoyancy promotes the fat balls to float and coagulate. Now consumers basically no longer "boiled milk", but "warm milk", short time, low temperature, generally will not appear crust phenomenon, please rest assured, no "milk skin" is also good milk.
Source: New Dairy. Support: China Dairy Industry Association. The article is only used for industry exchanges and does not represent the position of this public account