The shelf life of imported milk is so long, will the milk still be nutritious?

There are two main criteria for identifying the quality of milk, namely the protein content and the method of sterilization. The higher the protein, the better (at least greater than 2.9). Pasteurized fresh milk is better than ultra-high temperature sterilized room temperature milk. There is a saying in the industry: fresh milk is gold, yogurt is silver, milk powder is copper, and room temperature milk is iron.

The milk products currently on the market can be divided into "low-temperature milk" and "normal-temperature milk" according to the sterilization process. Low-temperature milk is processed using the "pasteurization" sterilization method, also called "fresh milk". This type of milk is the best type of milk. It is characterized by killing harmful bacteria in the milk and retaining the milk. full nutritional value and natural flavor. The shelf life of low-temperature milk is very short, generally no more than 7 days, and needs to be refrigerated at 2-6°C. Room-temperature milk is processed using the "ultra-high temperature sterilization" sterilization method. This type of milk is actually the so-called "canned milk" and is very common on the market. Although normal temperature milk kills harmful bacteria in the milk during sterilization, it also damages the active nutrients in the milk to a certain extent. Room-temperature milk has a long shelf life, generally within 8 months, and does not require refrigeration. The nutrients, especially vitamins and minerals, will gradually disappear with the passage of storage time, and the longer the storage period, the less nutritious they will be. Therefore, it is recommended that you drink pasteurized fresh milk.