What is the difference between pure milk and fresh milk? What kind of milk should I use to make a milk coffee? Full-time milk and low-fat milk

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At present, the milk on the market can be divided into two types: one is fresh milk, which is pasteurized and has a short shelf life; the other is normal temperature milk, which is sterilized at ultra-high temperature and has a long shelf life, which is usually sold in supermarket bags.

The disinfection temperature of pasteurized milk is only 72 ℃ ~ 85 ℃. This temperature can ensure the elimination of pathogenic microorganisms that may be contained in milk without destroying lactoglobulin, vitamins and most active enzymes.

The temperature of ultra-high temperature sterilization is as high as 135℃, which can certainly kill all pathogenic microorganisms, but it also destroys the original active enzymes, lactoglobulin, calcium and vitamins in milk, but the storage life is long.

In more than 200 countries around the world, most of the consumption of fresh milk accounts for more than 90%. Pasteurized milk is the most consumed variety of milk in the world. The consumption of pasteurized milk in Britain, Australia, the United States, Canada and other countries accounts for more than 90% of liquid milk, while in China, normal temperature milk (bagged milk) accounts for more than 80%. It forms a great contrast with the mainstream of international consumption. Driven by interests, in order to occupy the national market, some enterprises aim at normal temperature milk, which can be stored for a long time without nearby milk sources, cold storage and long-term storage, that is, the commonly labeled "pure milk".

Pasteurized milk, known as "pasteurized milk", "pasteurized milk" and "frozen milk", is made from fresh milk (100% liquid fresh milk) and pasteurized milk (75 degrees, 15 seconds or 62 degrees, 30 minutes). It is characterized by low temperature sterilization, can kill pathogenic microorganisms, miscellaneous bacteria, etc., but can not effectively kill spores, so the shelf life is short (generally 3-7 days), and needs to be refrigerated, transported and preserved (0-4 degrees). Under refrigerated conditions, the remaining spores in pasteurized milk can be effectively suppressed and will not cause harm to the human body.

Normal temperature milk, also known as "sterilized milk"UHT milk", is a liquid product made of fresh cow (sheep) milk recovery milk as the main raw material, adding no auxiliary materials, heating the raw milk to 135C after 4 seconds of high temperature sterilization process. As all the microorganisms in the fresh milk are killed, the sterilized milk does not need to be refrigerated and has a shelf life of 1-8 months at room temperature.

We choose milk and dairy products. Why should we choose pasteurized fresh milk in the first place?

1) fresh: when the milk is milked out and enters the consumer's mouth as soon as 1-2 days, the milk squeezed out today will be on the market tomorrow and the day after tomorrow. How fresh it is; if the milk is stored for a few months, there will be no fresh at all.

2) Nutrition: due to the use of low-temperature sterilization technology, the nutrients in milk are basically not affected and lead to loss; while normal-temperature milk, that is, milk sterilized by ultra-high temperature, after 120 days of storage, the protein and other components of the solutes begin to denature, and the nutrition of milk weakens with the longer the storage time.

3) Natural: pasteurized fresh milk is generally pure natural milk with natural fragrance, without adding any additives (such as essence, stabilizer, thickener, preservative, etc.), which better retains the natural flavor of milk and gives people a feeling of nature. Those artificially seasoned milk can only meet the fragrant taste needs of some people, but if you drink this kind of prepared milk for a long time, it is harmful to human health. Fragrant, not the original "heroic nature" of pasteurized fresh milk.

4) Safety: due to the need to configure low-temperature cold storage conditions and short shelf life, it will not cause milk to produce some harmful substances due to long-term storage. For example, the normal temperature milk stored for a long time will produce brown, or calcium coking caused by ultra-high temperature sterilization, or even the quality deterioration caused by the inevitable expansion of 1/10000 acid caused by defects in the design of the processing process.

5) Health: the processing process ensures that the pathogenic bacteria are killed, the raw materials used are 100% fresh milk, and no pigments, flavors and milk powder are added, and the food is healthy enough to reach the level of green food.

6) Hygiene: to provide milk for fresh pasteurized milk, the hygienic conditions are particularly high and strict, first of all, the hygienic conditions of the dairy farm are strict, the barn and cow body are required to be clean, and the water for cows to drink is required to be clean; secondly, the requirement for the total number of bacteria in milk should be low, and the milk source has no peculiar smell to ensure the quality of milk source.

7) Energy saving: the degree of heating required in sterilization heat treatment is not high, and the heat energy consumed is not high, thus saving a lot of energy, which meets the requirements of the national economy of conservation and environmental protection.

8) Environmental protection: the packaging materials of fresh pasteurized milk can be varied, such as glass bottles, ordinary paper cups, cartons, plastic cups, plastic bags, etc., the selected materials can be recycled or degraded, and the "three wastes" pollution sources produced in the process of heat treatment are also much lower than normal temperature milk.

9) rest assured: because the dairy farms and dairy processing plants that produce pasteurized milk are close to you, they are easy to understand and be familiar with, and will not produce a chaotic feeling of "buying cattle across the mountain", making it into a state of happy consumption.

10) win-win: the consumption of fresh pasteurized milk is not only beneficial to their own health, but also can promote the solution of the problems of agriculture, rural areas and farmers and the healthy development of China's dairy industry.