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On June 1, the 2021 World Milk Day and National Dairy Nutrition Week Dairy Knowledge Lecture, sponsored by China Dairy Industry Association, International Dairy Federation China National Committee, and Xinhuanet, co-organized by Yili, was held in Beijing
.
June 1 is a holiday for children all over the world.
Song Kungang, Honorary Chairman of the Chinese National Committee of the International Dairy Federation, President of the China Dairy Industry Association
According to Song Kungang, milk powder is a powdered product made from raw milk as the main ingredient, with or without auxiliary materials, through processes such as sterilization, concentration, and drying
.
Milk powder can better preserve the flavor and nutrients of raw milk; due to the use of instant technology, it has better reconstitution; the water content of milk powder is generally below 3%, and microorganisms cannot grow, plus nitrogen filling Packaging, generally can maintain a shelf life of 12-24 months
Milk powder is divided into whole milk powder, skimmed milk powder, modulated milk powder, and infant formula milk powder
.
Whole milk powder and skimmed milk powder are generally used as raw materials in the food industry to produce cakes, breads, chocolates, candies, ice cream, ice cream, etc.
Modulated milk powder is a powdered product with milk solids content of not less than 70% made by adding other raw materials as the main raw material of cow and goat milk or its processed products
.
Song Kungang believes that “modified milk powder, like modified milk, is a dairy product specially designed and produced according to the different needs of consumers.
When talking about the nutrition of cheese, Song Kungang said that cheese refers to adding an appropriate amount of lactic acid bacteria starter and rennet to milk (also skimmed milk or cream) to make the protein (mainly casein) coagulate and then discharge the milk.
Qing, the product made by pressing the clot into the desired shape, is a nutritious food
.
According to the statistics of the International Dairy Federation, there are more than 500 cheese varieties recognized by the International Dairy Federation in the world.
Each cheese has its own characteristics and attracts consumers
.
According to the raw materials used: cow cheese, goat cheese, sheep cheese, buffalo cheese, yak cheese; according to moisture content: super hard cheese, hard cheese, soft cheese; according to starter: bacterial cheese, Mold cheese; cheese is also divided into: original cheese, processed cheese
Song Kungang said that normal cheddar cheese needs to be stored for several months before being eaten, and the storage temperature is 4-8°C
.
Rising temperature increases the maturity of cheese, but it also increases the risk of unpleasant odors
Regarding how consumers buy cheese, Song Kungang suggested that they should buy cheese in small quantities and several times, enough for a few days to eat, and store it in the cold chain
.
In order to prevent the cheese from drying out, it should be wrapped in plastic wrap to retain moisture when stored in the refrigerator
