Did you drink these eight types of dairy products right?

Statistics show that China has become the world’s third largest milk producing country, but its annual per capita milk consumption is only about 30 kilograms, which is less than 1/3 of the global average.
Compared with the figure of more than 300 kilograms per capita in European and American countries It's a far cry
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However, with the increase of consumers' awareness of drinking milk, a wide range of dairy products such as modified milk, milk beverages, reconstituted milk, colostrum, breakfast milk, and room temperature yogurt have appeared on the market, making consumers dazzled and unable to start.

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This year’s World Milk Day, Beijing News reporters made a scientific interpretation of the eight types of dairy products on the market with reference to national standards and expert advice
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Interpretation of the ideal product for the preservation of nutrients inpasteurized milkwith a short shelf life : only raw cow (goat) milk is used as a raw material, and a liquid product made through pasteurization and other processes .
The pasteurization process generally heats the milk to about 70 degrees, and then cools down rapidly after a period of time to promote the death of bacteria .
Identification method : "Nutrition ingredient list" fat content ≥3.
1g/100g, protein content ≥2.
9g/100g; the outer packaging is usually marked "fresh milk"; "Ingredients list" only raw milk; shelf life generally does not exceed 7 days, Refrigerate at low temperature .
Drinking advice: Yu Kang, chief physician of the Nutrition Department of Peking Union Medical College Hospital, said that the pasteurization method can better preserve the nutrients in milk, and the loss of B vitamins is only about 10% .
UHT sterilized milk can store protein and calcium at room temperature.
There is no difference between pasteurized milk.
Product interpretation : UHT sterilized milk uses raw cow's milk as the raw material.
It is heated to at least 123°C and kept sterilized for a short time in a continuous flow state.
Liquid products made through aseptic filling and other processes are also called ultra-high temperature sterilized milk .
Identification method："Nutrition ingredient list" fat content ≥3.
1g/100g, protein content ≥2.
9g/100g; the outer packaging is usually marked "pure milk"; "Ingredients list" only raw milk; the shelf life is generally 6 months, and it is stored at room temperature.
Yes
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Drinking advice : Food safety doctor Zhong Kai said that compared with pasteurized milk, room temperature milk loses about 5%-10% of individual nutrients such as B vitamins and vitamin C, but it can be compensated by diet; the main nutrients in milk are protein and There is no significant difference in calcium content
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Modified milkadds other raw materials to improve the taste and enhances the nutritional content ofproducts.
Interpretation : Modified milk refers to a liquid product made by adding no less than 80% raw milk or reconstituted milk as the main raw material and adding other raw materials or food additives and nutritional fortifiers
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Such as some high-calcium milk, jujube milk, walnut milk and so on on the market
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　　Identification method : "Nutrition Composition Table" fat content ≥2.
5g/100g, protein content ≥2.
3g/100g; "Product Type" will generally be marked as "modulated milk"
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In addition to raw milk, the "Ingredient List" also contains ingredients such as white sugar, calcium, vitamins, food additives, and water
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　　Drinking advice : He Jiguo, associate professor of the School of Food Science and Nutritional Engineering of China Agricultural University, once told the media that modulated milk is also a kind of milk.
Compared with pure milk, some have improved taste, some nutrients have been enhanced, and some are for special purposes.
The crowd modulates, such as low-lactose milk; certain nutrients are diluted, such as protein, but can be ignored
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　　Reconstituted milk has　　 severe loss of biologically active substances.
Traditional nutrients are preserved.
　　Product interpretation : Reconstituted milk, also known as reduced milk, refers to an emulsion made by drying milk into milk powder and adding a certain amount of water or milk.
Among them, furosine, milk The fructose content is significantly higher than pasteurized milk and sterilized milk
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Reconstituted milk is not allowed to be added to pasteurized milk, but can be added to sterilized milk
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　　Identification method : The outer packaging should be marked with the words "reconstituted milk" and the proportion of use in accordance with the regulations; the "list of ingredients" contains full-fat milk powder or milk powder ingredients
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　　Drinking advice : Li Songli, deputy director of the Milk and Dairy Product Quality Supervision and Inspection Center (Beijing) of the Ministry of Agriculture, said that the content of the six traditional nutrients of fat, protein, carbohydrates, vitamins, minerals and water in reconstituted milk is comparable to that of UHT sterilized milk.
pasteurized milk changed somewhat but not significantly, but a serious loss of biologically active substances, such as immune proteins, enzymes, peptides and other activity
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　　Breakfast milk is　　 mostly modified milk and cannot replace breakfast 　　products.
Interpretation : There is currently no special product standard for breakfast milk.
Most breakfast milk products on the market are "modified milk" with added oatmeal (powder), walnut (powder), white sugar, nutritional supplements and additives
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　　Drinking advice : Fan Zhihong, an associate professor in the Department of Food Nutrition and Safety of China Agricultural University, said that a box of breakfast milk has lower protein content than pure milk, and protein and total energy are far from what you need for breakfast
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Even if some products claim to add dietary fiber, they are still a drop in the bucket compared with fruit, so they cannot replace breakfast and fruit at all
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　　The　　 low temperature and normal temperature of yogurt are conducive to the 　　interpretation of protein absorption products : yogurt (yogurt) refers to products made from milk or milk powder, sterilized, inoculated with Streptococcus hygrophilus and Bulgarian bacillus fermented
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At present, the market is usually divided into low temperature yogurt and normal temperature yogurt according to the sterilization method and storage conditions
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　　Identification method: low-temperature yogurt needs to be refrigerated, and the shelf life is usually 5-28 days; room temperature yogurt can be stored at room temperature for more than 5 months, and the word "heat treatment" needs to be marked
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　　Drinking advice: According to Jiang Tong, a national senior nutritionist, yogurt is suitable for people with lactose intolerance and produces lactase, which is beneficial to the digestion and absorption of protein
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Song Xiaohong, a researcher at Beijing Sanyuan Foods Co.
, Ltd.
, previously stated that normal temperature yogurt and low-temperature yogurt have little difference in calcium and protein, but the active lactic acid bacteria are processed during processing
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　　Colostrum　　 may improve immunity.
Infants and young children should be cautious in eating 　　products.
Interpretation : Colostrum refers to the milk expressed within 72 hours after delivery from a healthy cow that is bred normally and is free of infectious diseases and mastitis
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　　Identification method : Immunoglobulin (IgG) ≥12mg/ml
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China stipulates that colostrum within 7 days after delivery cannot be used as raw milk.
Therefore, the raw materials of common milk varieties are not bovine colostrum
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　　Drinking advice: Wang Shiping, a professor at the School of Food Science and Nutrition of China Agricultural University, said that bovine colostrum has the effect of improving immunity, but it does not mean that it will be effective for everyone
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The infant and young child system is more sensitive.
China stipulates that colostrum and related dairy products must not be added to infant formula foods
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　　Milk beverages are　　 only beverages and not milk 　　products with low protein content .
Milk beverages are also called milk beverages and milk beverages.
They refer to beverage products made from milk or dairy products, added with water and appropriate auxiliary materials, and then formulated or fermented
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Lactic acid bacteria beverages, yogurt beverages (non-yogurt) and some children's milk beverages on the market all fall into this category
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　　Identification method:Compared with fresh milk, pure milk, and modulated milk, the protein content of milk beverages is lower.
The standard stipulates that the protein content is not less than 1g/100g, and the standard for lactic acid bacteria beverages is not less than 0.
7g/100g; the "product type" will generally be marked with "milk".
Flavored beverages", "milk-containing beverages", "lactic acid bacteria beverages", etc.
; "Ingredients list" usually contains milk powder, water, white sugar and other ingredients
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　　Drinking advice : Yun Wuxin, a PhD in food safety from Purdue University in the United States, said that milk-containing beverages can provide some nutrients, but only beverages will not become more nutritious because of "milk-containing", nor can it replace breakfast
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　　There is controversy over the function of milk beverages that are said to contain "active lactic acid bacteria"
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Ruan Guangfeng, director of the business department of Kexin Food and Nutrition Information Exchange Center, said that there are many types of probiotics in the human body, the number is 100 million, even if a small number of active lactic acid bacteria enter the human body, they will not have any substantial effect
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However, some experts believe that even dead bacteria contain amino acids, vitamins and other ingredients, which will stick to the surface of the casing to stimulate immunity
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