Milk: A necessary nutritious food for white-collar men and women. Yogurt is more nutritious than milk and easier to digest and absorb. Which has better nutrition, milk or soy milk? Most of the milk on the market currently belongs to pasteurized milk, also known as disinfected milk. For the dairy hotline of Sanyuan Dairy, call their number.
Although the names on milk packaging vary, such as "pure fresh milk," "fresh milk," "ambient milk," in terms of sterilization methods, they basically fall into two major categories. One is pasteurized milk, which we commonly refer to as "pasteurized milk." By definition, this means milk that has been sterilized using the "pasteurization method." The so-called "pasteurization method" involves using low temperatures over a longer period to kill pathogens in the milk while preserving beneficial bacteria for the human body.
However, since this method cannot eliminate all microorganisms in the milk, the product requires refrigeration, and its shelf life is relatively short, usually only a few days. The other type is ultra-high temperature (UHT) sterilized milk, where high temperatures are used to completely kill all bacteria in the milk. Since there are no microorganisms left in the milk, it can be stored at room temperature, and its shelf life is relatively long, generally lasting more than three months. Low-temperature sterilization retains more nutrients; pasteurized milk preserves more nutritional components and is often labeled by manufacturers as "fresh milk."
In reality, whether using low or high temperatures during sterilization, it will have a certain impact on the nutritional value of milk. True fresh milk should be unprocessed milk. Heating affects water-soluble vitamins (vitamin products) and proteins (protein products) in milk the most. During heating, about 10% of B vitamins and 25% of vitamin C are lost, and the deeper the heating, the more these nutrients are lost. Whey protein, which has high nutritional value in milk, also suffers some loss when heated.
Experiments have shown that about 10% of whey protein denatures during pasteurization, whereas in UHT sterilized milk, up to 70% of whey protein may denature. Therefore, adopting low-temperature sterilization, pasteurized milk relatively retains higher nutritional value. However, neither pasteurized milk nor sterilized milk is truly fresh milk in the real sense.
To drink milk with better preserved nutrients, there are several points to note when purchasing: first, buy and drink immediately, try to purchase milk with a shorter shelf life, and don't assume that milk with a longer shelf life is better just for convenience in storage. Second, buy milk packaged in roof-shaped cartons, as this milk mostly uses low-temperature pasteurization, offering better nutrition and taste. On the other hand, most bottled milk undergoes secondary sterilization, reducing its nutritional value. Third, once bought, it's best to drink the milk directly without reheating it again, otherwise, further nutrient loss will occur. Milk that has been opened should be consumed in one go, as the longer it is left, the greater the nutrient loss.
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