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Do you know what color normal milk is?
I believe that many people see that the answer to this question is "white"
What determines the taste of milk? Why does the current milk feel as watery as water, without the smell of milk?
The composition of flavor substances in milk is very complex and mainly depends on the volatile substances present in milk.
Image source network
One is the processing technology of milk
Now the milk we eat has been processed.
The second is cow feed
Under the conditions of modern industrial production, the food of dairy cows is mainly standardized feed, which provides balanced nutrition for dairy cows.
The third is the fat content
In addition, cow breed, feeding and milking environment, processing methods, seasons and different stages of lactation can all affect the final aroma of milk
What is the rind on milk? How did it form? Why is there no milk skin in today's milk?
Milk is rich in nutrients such as fat, protein, lactose, etc.
The "milk skin" is mainly formed by the fat float, but its composition is not only fat
In the modern milk processing process, in order to improve the absorption and stability of milk, it is necessary to carry out homogenization processing.
The above is a little knowledge about milk, have you learned it?
