Learn popular science and understand life
Speaking of choosing milk
Everyone has their own “heart”
Brand, consistency, calcium, etc.
Becomes a deciding factor for some people to buy
There are also people who prefer milk with a strong flavor
They think this milk is more nutritious
Is this true?
whether the milk is rich or not is related to them
Dry matter in milk
Their content directly affects the smell and taste of milk. The fat in milk makes it feel smooth and rich, and there are dozens of volatile substances that can be identified in milk, which make it smell better. Most of these substances are fat-soluble. If the fat content of milk is low, these fat-soluble substances are naturally less, and the milk smells less fragrant. For example, the fat content of buffalo milk is generally 4% to 6%, and that of ordinary milk is 3% to 4%, so buffalo milk feels more fragrant. Skimmed milk tastes “watery” because of its low fat content. In addition, protein can make milk taste thicker, and free amino acids can also give milk an umami taste.
Milk source
Simply put, it’s to see what the cows “eat.” There are at least dozens of substances in grass that have “flavors,” the most important being a class of components chemically called “terpenes.” In addition, volatile substances such as aldehydes, esters, ketones, and hydrocarbons can produce “odors”. Different types of plant sources in dairy cattle feed determine the content of these “tasteful” substances.
Milk processing and storage
They also affect the taste of milk to some extent. Pasteurized milk tends to taste better because it has a lower sterilization temperature, fewer heating times, a simpler process, and many flavors are preserved, closer to the taste of raw milk. High temperature instant sterilization milk has more processing steps and more loss of flavor substances. In order to make the milk more stable and avoid affecting the quality due to fat floating, protein coagulation, etc., the milk will be homogenized. The higher the degree of this operation, the smaller the fat particles in the milk, and the weaker the flavor of the milk.
Fragrant ≠ Nutritious
I believe that after reading the above content, you should have the answer in your heart-Taste and nutritional value really cannot be completely equal.
When discussing the nutritional value of milk, we look at the content of protein, vitamins and minerals such as calcium. The fat in milk also has unique value, such as containing unsaturated fatty acids, which can help absorb fat-soluble vitamins. If the same type of milk is compared, whether it is fragrant or not is not the criterion for determining the nutritional value of milk.
The one that suits you is the best
First of all, the simpler the processing, the less nutrients will be lost in milk, and pasteurized milk can be preferred at home. Other varieties are also good choices if long-term storage is required.
Secondly, learn to look at the outer packaging of milk. First, look at the ingredients list. To choose raw materials only fresh milk, this is pure milk. The second is to look at the nutritional composition table. According to the relevant national standards, the protein content of milk should not be less than 2.8 grams per 100 ml. The higher the protein content, the higher the nutritional value. Generally speaking, the calcium content per 100 ml of milk is about 90-120 mg, and if it is higher than 120 mg, it can be called high-calcium milk.
Finally, milk choices vary from person to person, and fat-free does not mean healthier. If you have dyslipidemia, you can choose skim milk or semi-skimmed milk as appropriate. For the elderly and children, it is actually more recommended to drink whole milk.
Special reminder: The Dietary Guidelines for Chinese Residents (2016) recommends that adults drink 300ml of fresh milk or the equivalent of this amount of dairy products per day to get what the body needs High quality protein and calcium.
(Source: Healthy China)