In 2000, the China Dairy Products Industry Association proposed to the UN Food and Agriculture Organization of the United Nations that, after soliciting opinions from other countries, the Food and Agriculture Organization of the United Nations (FAO) advocated that June 1 of each year be designated as “World Milk Dayâ€. The theme is to improve the national nutritional status and enhance people's physique.
Our residents should ingest 300g of milk and dairy products every day.
According to the “Chinese Dietary Guidelines for the People (2016)†published recently, it is recommended that residents in China “have a glass of milk a dayâ€. Milk not only provides high-quality protein, vitamin B1, vitamin B2, and calcium, but also has the proportion of essential amino acids that meets the needs of the human body and is a high-quality protein. The dietary calcium intake of our residents has been at a relatively low level. Since milk is rich in calcium and is the most easily absorbed source of calcium in the diet, it is recommended that milk intake be 300g per day.
Even this amount is far from the recommended intake of dairy products in developed countries. For example, the daily recommended amount of U.S. dairy products is 3 cups (720 ml) and Canada is 2-3 (500-700 ml).
Nowadays, dairy products such as milk, milk, reconstituted milk, bovine colostrum, breakfast milk, room temperature yogurt, etc. have also appeared on the market, making consumers dazzled and unable to start. On this year's World Milk Day, the reporter consulted with national standards and expert suggestions to scientifically interpret the eight types 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 approximately 70 degrees Celsius, and rapidly cools after 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.
Drinking advice: Yu Kang, chief physician of the Peking Union Medical College Hospital Nutrition Department, said that the pasteurization method can make nutrients in milk more ideal preservation, B vitamins loss 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 process 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 of Food Safety stated that compared with Pasteurized Milk, normal-temperature milk lost 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.
3, milk modulation
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 special The population is modulated, such as low lactose milk; certain nutrients are diluted, such as proteins, 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 Milk and Dairy Products Quality Supervision, Inspection and Testing Center (Beijing) of the Ministry of Agriculture, said that the contents of six traditional nutrients in milk, protein, carbohydrates, 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 oatmeal (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 worth a cup of tea compared to fruit, so they cannot replace breakfast and fruit at all.
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, bovine colostrum
Or can improve the immunity of infants and young children
Product Interpretation: Colostrum is milk that has been extruded within 72 hours of delivery from a healthy cow that is normally raised, free of infectious diseases, and mastitis.
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. In China, infant colostrum and related dairy products must not be added to infant formula.
8, milk drinks
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.
Identification method: 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.
Drinking advice: 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 because of “milk-containing†foods, and they may not replace breakfast.
There is controversy over the function of milk beverages that are 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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