Milk does not crusty, not because of its quality, but because of the short cooking time...

At present, China's rich dairy product market has greatly satisfied the diverse needs of consumers

In order to answer the questions of the majority of netizens and the public and improve consumers’ scientific understanding of dairy products, on March 23, the China Dairy Industry Association, the International Dairy Federation China National Committee and the China Food Anti-Rumor and Science Alliance jointly sponsored the title " Consumption clearly, peace of mind to purchase experts interpret the misunderstanding of dairy products consumption" online live broadcast, inviting well-known nutrition experts in the industry to answer questions for consumers

At the live broadcast, in response to the problem of non-crusting milk skin that many netizens are concerned about, Song Kungang, chairman of the China Dairy Industry Association, said that this is because consumers now basically no longer "cook milk" but "warm milk".

Song Kungang said that milk skin is a coagulation of milk fat and milk protein

Is the reconstituted milk "junk" food in answer? When there was a problem, Song Kungang stated that the use of reconstituted milk as raw material for fermented milk and reconstituted milk requires one more sterilization process than fresh milk, but the damage to nutrients is slight

"Currently, the products that use reconstituted milk are mainly fermented milk and modified milk (some products only partially use reconstituted milk).