"Fake milk" "ground oil in milk"... Don't blacken the recovery milk, it's just one of the regular dairy products

Original title: Don't blacken recovery milk, it is only one of the ordinary dairy products
with the continuous improvement of people's living standards, dairy products have become an indispensable source of nutrition in people's daily lives. As one of the dairy products, the restored milk is favored by some consumers because of its special taste.
, however, recently in the circle of friends, the restoration of milk is "fake milk" "milk in the trench oil" "serious nutritional loss." In fact, there is a "black body" of the restoration of milk, has long been "notorious" on the Internet. Many people say it's not milk and it's not good for your child's health. Even if the child really likes the taste, parents should try not to let the child eat. If your child is addicted to the taste of the drink, it means that the body has done harm.
so, are these statements right or wrong?
With milk powder hook restored milk
restored milk, also known as "reduced milk" or "reduced milk", is the milk concentrate, processing into concentrated milk or milk powder, and then add the appropriate amount of water, diluted into the original milk water, solid material proportion of the same solution. In layman's terms, restored milk is milk made from milk powder. Internationally, restored milk is a widely used dairy raw material that is used as a milk source conditioner in areas where milk sources are insufficient.
present, in the "National Standard for Food Safety Fermented Milk" (GB 19302-2010), "National Standard for Food Safety Sterilized Milk" (GB 25190-2010) and "National Standard for Food Safety Modulated Milk" (GB 25191-2010) and other standards, all in different forms to clarify that recovery milk can be processed as dairy products, so recovery milk is allowed to be produced and sold in China. From this, it can be seen that the restored milk is dairy products, not "fake milk" or "groove oil in milk".
In addition, the relevant documents stipulate that where recovery milk is used as raw material in the production and processing of sterilized milk, sour cow's milk and other products, regardless of the quantity used, the production enterprise must mark the word "restored milk" on the prominent position of its product packaging. The label of restored milk must be eye-catching reasons, the relevant departments have also given an explanation: First, to let consumers have the right to know and the right to choose, respect the will of consumers;
high temperature heating has limited effect on nutrients
the recovery milk is made into milk powder first, and then water flushed to restore the results. Because before drying to go through a high temperature sterilization, after the flush to go through another high temperature, so the number of heating is more. As a result, many people worry that the nutrients of recovering milk during processing will be destroyed by high temperatures, resulting in "nutritional loss".
, in fact, high-temperature heating has little effect on the nutritional content of the restored milk. Nutritionally, restored milk, like other liquid milks (pasteurized milk, sterilized milk, etc.), is rich in protein and calcium, in addition to a small amount of vitamins and other nutrients. The protein in the restored milk is heated and denatured not only without loss of nutrients, but also to help with digestion. Calcium is inororated salt, no matter how heated there will be no change, almost will not be affected by high temperature.
, there are also concerns that heating will cause the recovery milk to lose some vitamins, but the loss is much smaller than we thought. Milk is rich in vitamins B2 and vitamin B12. Relevant research data show that if the milk powder proportionally restored to liquid milk, compared with the above-mentioned vitamin content in fresh milk, the recovery of milk lost only about 15%. These small nutritional losses can be supplemented entirely by eating more foods such as beans, nuts and coarse grains.
in addition to restoring milk, liquid milk sold on the market is also pasteur milk and warm milk. Pasteur milk is only heated at a temperature of about 70 degrees Celsius for ten seconds, which has less effect on the nutritional content of the milk, and retains the original flavor of the milk, so it is also known as fresh milk. Warm milk generally needs to go through 135 degrees Celsius above the high temperature sterilization, although the heating time is only a few seconds, but the flavor of the milk is more obvious.
, the recovery of milk is not "fake milk" "milk in the trench oil", it can also provide the human body with protein and calcium nutrients, consumers can be assured of choice. However, by a comprehensive comparison, consumers are better off choosing fresh pasteur milk when choosing milk. This is mainly because pasteurized milk uses a low-intensity pasteurization process, killing all pathogenic bacteria in raw milk while retaining the entire nutritional content of fresh milk to a greater extent, especially the immunoglobulin part. (Zhao Liang)