Do you know the difference between the dazzling array of milk in the supermarket?
What is the difference between reconstituted milk, raw milk, fresh milk, pure milk, yogurt, and dairy beverages? Is it worth drinking? Thorough analysis in one article, no longer struggling to buy milk in the future!
Restoration milk, also known as reconstituted milk. In fact, it is to use concentrated milk (condensed milk) or milk powder with appropriate amount of water to make lotion with the same proportion of water and solids as the original milk. The X-baby milk that we have been drinking since we were young and say 'if you look at me again, I will drink you' is the legendary reconstituted milk.
So, why do we need to first turn milk into formula, and then mix the formula into reconstituted milk? This is mainly because the production cost of reconstituted milk is relatively low. According to relevant data, one ton of milk powder can regenerate 8.3 to 8.5 tons of liquid milk, and the price of reconstituted milk per ton is only 2/3 of the purchase price of one ton of fresh milk. Moreover, it is easy to operate, low-risk, and does not require the construction of a milk source base.
Raw milk, raw milk is fresh milk that has just been squeezed out of polystyrene foam, unprocessed, and needs to be cooked before consumption. Raw cow milk is rich in immunoglobulin, lactoferrin, growth factors, and proteins, providing essential calcium for growth and development.
Simply put, yogurt made from reconstituted milk and raw milk is the difference between canned and fresh fruits.
Fresh milk, also known as pasteurization (a low-temperature disinfection method that can kill bacteria while maintaining the flavor of nutrients in the product). Heating at a temperature of around 70 ℃ for just over ten seconds has minimal impact on the nutrition of the milk, maintaining its appearance and flavor well.
Pure milk, also known as room temperature milk, belongs to sterilized milk. Heating at temperatures above 135 ℃ for a few seconds generally has a significant impact on the flavor and color of milk. Due to two rounds of high-temperature sterilization, the heating degree is deeper, which has the greatest impact on the flavor and color of the milk!
Yogurt is a milk product made from milk, which is pasteurized and then added with beneficial bacteria (fermentation agents). After fermentation, it is cooled and filled.
Milk beverage is a beverage made from milk or dairy products, mixed with one or more ingredients such as water, white sugar, sweeteners, acidifiers, fruit juice, tea, coffee, plant extracts, etc. In short, plain water and sugar are the main ingredients, followed by milk.
From the perspective of nutritional value comparison:
Raw milk (with the most complete and comprehensive preservation)>Fresh milk (with the second highest preservation of nutrients)>Pure milk (with a small amount of vitamin loss) ≈ Yogurt (with little difference in main components from pure milk)>reconstituted milk (with some vitamin loss)>dairy beverages (with lower protein content)
From the perspective of storage time comparison: Raw milk is not suitable for storage and should be heated and consumed on the same day as possible; After pasteurization, a small amount of harmless or beneficial, heat-resistant bacteria or bacterial spores still remain in fresh milk, so fresh milk needs to be stored refrigerated at low temperatures. Usually stored in the refrigerator with yogurt in supermarkets, and the shelf life is the same as refrigerated yogurt, about 21 days or shorter.
After being heated at a high temperature of 135 ℃ or above, the bacteria in pure milk have been basically killed, so the storage time will be longer, generally it can be stored at room temperature in a sealed container for 6 months.
The sterilization of reconstituted milk is more thorough and the storage time is longer, about 15 months.
Do you think that if you buy reconstituted milk, you lose the value of drinking milk?
Actually, it has no impact.
Protein and calcium are the nutritional advantages of milk. Calcium is an inorganic salt, and high temperatures have little effect on it. Although reconstituted milk may not compare to fresh milk in terms of taste and flavor, it still supplements the nutrients that milk should have, and some of the vitamins it loses are insignificant.
Different types of milk can meet the needs of different populations for milk.
For those who pursue protein content, they can choose fresh milk or raw milk;
For those who prefer convenient and easy to store products without losing their nutritional value, you can choose pure milk or yogurt;
For those who value taste and flavor without losing the taste of milk, reconstituted milk and dairy drinks are also good choices!