Choose milk scientifically from four aspects

In addition to calcium supplementation, milk has excellent protein quality and is rich in lactose, which is conducive to the absorption of calcium

Different production principles have their own advantages

Pasteurized milk is milk made by sterilizing milk at low temperature, which only kills the nutrients of microorganisms, retains the beneficial flora, and fully maintains the nutrition and freshness of the milk

Ultra-high temperature sterilized milk refers to instant sterilization for 4-15 seconds at a temperature of 135°C to 150°C, which completely destroys the microorganisms and spores that can grow in it

Reconstituted milk refers to concentrating and drying milk into concentrated milk or milk powder, and then adding an appropriate amount of water to make an emulsion with a proportion of water and solids in the original milk

Fermented milk is the yogurt that is usually drunk.

Milk-containing beverages are the most popular among children, such as common breakfast milk, walnut milk, and real fruit

Protein, fat, carbohydrates, calcium are key

The Consumer Protection Committee of Songjiang District, Shanghai said that no matter what kind of liquid milk, protein, fat, carbohydrates and calcium are the keys to determining the quality of milk

Protein According to the "GB19301-2010 National Food Safety Standard for Milk", the protein content in milk needs to be above 2.

Fat The lipids in milk are mainly triglycerides, with a small amount of phospholipids and cholesterol

Carbohydrates The carbohydrates in milk are mainly lactose

Calcium Calcium is an important nutrient element in the development of human bones.

The gourmet recipes for milk are recommended as follows:

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