Every year on June 1st, except Children's Day, is the World Milk Day. The data show that China has become the third largest milk producing country in the world. However, the average milk consumption per capita is only about 30 kilograms, which is less than one-third of the global average. Compared with the average annual consumption of 300 kilograms per capita in Europe and the United States. It is a far cry from it.
Gu Guiling, secretary-general of the China Dairy Association, said at a recent “Top Ten Rumors of the Dairy†conference that milk is one of the world’s most recognized ideal foods that can be absorbed and utilized by humans. It not only meets the needs of conventional nutrients such as human proteins and calcium. It also contains a wide variety of biologically active substances. The so-called "carcinogenic milk," "can not eat together with the fruit," "drinking milk calcium deficiency" is purely a rumor.
However, with the increase in consumers’ awareness of drinking milk, dairy products such as modulated milk, milk drinks, reconstituted milk, bovine colostrum, breakfast milk, room temperature yogurt, etc. have appeared on the market today, making consumers dazzled and incompetent. Start. On this year's World Milk Day, the Beijing News reporter consulted with national standards and expert suggestions to scientifically interpret the eight categories of dairy products on the market.
1 pasteurized milk
Shelf life short preservation of ideal nutrients
Interpretation of the product: A liquid product obtained only from raw cow (sheep) milk as a raw material and pasteurized. The pasteurization process generally heats the milk to about 70 degrees Celsius and rapidly cools for a period of time to promote bacterial death.
Identification methods: "Nutritional composition table" fat content ≥ 3.1g/100g, protein content ≥ 2.9g/100g; outer packaging is usually marked "fresh milk"; "bread list" only raw milk; shelf life is generally not more than 7 days, required Cold storage.
Suggestions for drinking: Yu Kang, chief physician of the Department of Nutrition of Peking Union Medical College Hospital, said that pasteurization method can make nutrition in milk more ideally preserved, and the loss of B vitamins is only about 10%.
2 UHT sterilized milk
Proteins and calcium can be stored at room temperature without any difference with pasteurized milk
Product interpretation: UHT sterilized milk uses raw milk as raw material. In continuous flow, it is heated to at least 123°C for a short period of time. The liquid product made by aseptic filling and other processes is also called UHT milk.
Identification method: "Nutritional composition table" fat content ≥ 3.1g/100g, protein content ≥ 2.9g/100g; packaging is usually marked "pure milk"; "bread list" only raw milk; shelf life is generally 6 months, room temperature Save it.
Drinking advice: Dr. Zhong Kai, a food safety doctor, said that compared with pasteurized milk at room temperature, B-vitamins, vitamin C, and other individual nutrients lose about 5%-10%, but they can be compensated by diet; the main nutrients in milk are protein and There was no significant difference in calcium content.
3 Modulation milk
Add other ingredients to improve taste and enhance nutrients
Product interpretation: Modulated milk refers to liquid products made from raw milk or reconstituted milk of not less than 80% as the main raw material, and added with other raw materials or food additives and nutritional fortifiers. Such as some high-calcium milk, jujube milk, walnut milk, etc. on the market.
Identification method: "Nutritional composition table" fat content ≥ 2.5g/100g, protein content ≥ 2.3g/100g; "Product type" is generally marked "modulated milk." In addition to raw milk, ingredients list also includes ingredients such as white granulated sugar, calcium, vitamins, food additives, and water.
Drinking suggestion: He Jiguo, associate professor of the College of Food Science and Nutritional Engineering at China Agricultural University, once told the media that the formula milk is also a kind of milk. Compared with pure milk, some tastes have been improved, some nutrients have been enhanced, and some are for special reasons. The population is modulated, such as low lactose milk; certain nutrients are diluted, such as protein, but are negligible.
4 Reconstituted milk
Serious loss of biologically active substances
Product interpretation: Reconstituted milk, also known as reduced milk, refers to the milk made of dried milk, then add a certain amount of water or milk made of emulsion, which praline, lactulose content was significantly higher than pasteurized milk and sterilization milk. It is not allowed to add reconstituted milk in pasteurized milk, which can be added in sterilized milk.
Identification method: The outer packaging needs to be marked with the words “reconstituted milk†and the use ratio according to the regulations; the “breading list†contains whole milk powder or milk powder ingredients.
Drinking advice: Li Songli, deputy director of the Ministry of Agriculture's Milk and Dairy Products Quality Supervision, Inspection and Testing Center (Beijing), said that the contents of six traditional nutrients in milk, protein, carbohydrate, vitamins, minerals and water and UHT sterilized milk in reconstituted milk were Pasteur milk has some changes but not obvious, but the loss of biologically active substances, such as immune proteins, active enzymes, active peptides and so on.
5 Breakfast Milk
More milk is not a substitute for breakfast
Product Interpretation: Breakfast milk does not currently have a specific product standard. Most types of breakfast milk available on the market are “Modified Milk,†adding oats (powder), walnuts (powder), white sugar, nutritional enhancers, and additives.
Drinking advice: Fan Zhihong, associate professor of the Department of Food Nutrition and Safety at China Agricultural University, said that a box of breakfast milk has a lower protein content than pure milk, and the protein and total energy are far from what breakfast needs. Even though some products claim to be added to dietary fiber, they are also a cup of tea compared to fruit, so they are not a substitute for breakfast and fruit.
6 yogurt
Low temperature and room temperature are favorable for protein absorption
Product Interpretation: Yoghurt (yoghurt) refers to a product made from cow's milk or milk powder as a raw material, sterilized, inoculated with Streptococcus thermophilus and Bulgarian bacillus. At present, the market is generally divided into low-temperature yoghurt and room-temperature yoghurt according to sterilization methods and storage conditions.
Identification method: low-temperature yogurt needs refrigeration, shelf life is usually 5-28 days; room temperature yogurt can be stored at room temperature for more than 5 months, need to be marked "heat treatment".
Drinking advice: National Senior Nutritionist Jiang Yu introduced that yogurt is suitable for people who are lactose intolerant, producing lactase, which is beneficial to the digestion and absorption of proteins. Song Xiaohong, researcher and researcher of Beijing Sanyuan Food Co., Ltd., said that room temperature yoghurt and low-temperature yoghurt have little difference in calcium and protein, but active lactic acid bacteria are processed during processing.
7 Colostrum
Or can improve the immunity of infants and young children
Product Interpretation: Colostrum is milk that has been squeezed out of healthy cows that have been fed normally, without infectious diseases and with mastitis, within 72 hours of delivery.
Differentiation method: Immunoglobulin (IgG) ≥12mg/ml. According to our country's regulations, colostrum within 7 days after birth cannot be used as raw milk, so the raw materials of milk varieties that are currently common are not bovine colostrum.
Drinking advice: Professor Wang Shiping of the College of Food Science and Nutrition at China Agricultural University said that bovine colostrum has the effect of improving immunity, but it does not mean that everyone will have an effect. Infant and child care systems are more sensitive. China's provision for formulas for infants and young children must not include bovine colostrum and related dairy products.
8 Milk beverages
Only drink is not milk with low protein content
Product Interpretation: Milk-containing beverages, also known as milk beverages and milk beverages, refer to beverage products made from milk or dairy products, prepared by adding water and appropriate amounts of excipients, or fermented. Lactic acid beverages, yogurt drinks (non-yoghurt) and some children's milk drinks sold in the market fall into this category. Differentiation methods: Compared with fresh milk, pure milk, and modified milk, the content of milk beverage protein is relatively low, the standard requirement is not less than 1g/100g, and the lactic acid bacteria beverage standard is not less than 0.7g/100g; “product type†generally Label "milk-flavored beverages", "milk-containing beverages", "lactic acid bacteria drinks", etc.; "breading list" usually has ingredients such as milk powder, water, and granulated sugar.
Suggestions for drinking: Dr. Yun of Food Safety at Purdue University unintentionally stated that milk-containing beverages can provide some nutrients but only beverages. They will not become more nutritious due to “milk-containing†foods, and will not be a substitute for breakfast.
There is controversy about the function of milk beverages nominally containing "active lactic acid bacteria." Qi Guangfeng, director of the business department of the Kexin Food and Nutrition Information Exchange Center, said that there are many types of probiotics in the human body and the number is 100 million. Even if a small number of active lactic acid bacteria enter the human body, it will not achieve any substantial effect. However, some experts believe that even dead bacteria contain amino acids, vitamins, and other components, will adhere to the surface of the casing to stimulate immunity.
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