After drinking milk for so many years, did you really choose the right one?

Television advertisements often say, "A glass of milk every day makes China strong."

After drinking so much milk, are you still hesitant and confused in the face of a dazzling array of milk shelves?

But what is the difference between different brands of milk? Let me tell you something about science first. What milk is there on the market?

1 Milk is classified by "fat content"

It can be roughly divided into three categories: whole milk, low-fat milk (semi-skimmed milk/partially skimmed milk) and skimmed milk.

Whole milk: It is common milk, which is closest to pure milk, and its fat content is above 3. 1%.

Low-fat milk: refers to the milk with the fat content of 1.0 ~ 2.0% after partial degreasing with fresh milk as raw material.

Skim milk: refers to milk with fresh milk as the main raw material and fat content below 0.5%.

Next, I mainly talk about the difference between whole milk and skim milk!

The protein and carbohydrate of skim milk are higher than that of ordinary milk (the data difference is not particularly large), and the contents of calcium, vitamins and phosphorus are also higher than that of ordinary milk. But its fat content is very low, and its calories are much lower than ordinary milk.

Whole milk basically retains the nutrients of milk. High nutrition, more comprehensive nutritional value, because it contains a lot of fat-soluble vitamins, better taste.

Milk is classified according to disinfection methods.

Milk can be roughly divided into three categories according to disinfection methods: fresh milk, pasteurized milk and ultra-high temperature sterilized milk.

Fresh milk: that is, fresh milk, that is, milk just squeezed out of the cow's stomach, has not been treated, so its nutritional value is also the highest. But their shelf life is very short, only about 1 day.

Pasteurized milk: pasteurization is also called low temperature disinfection and cold sterilization. After disinfection, a small amount of harmless or beneficial bacteria are retained. Pasteurized milk should be stored at 4℃, generally only for 3 ~ 10 days, and the longest is 16 days.

Ultra-high temperature sterilized milk: also known as sterilized milk and normal temperature milk. When the bacteria are completely eliminated, the shelf life is relatively long, generally it can be preserved for more than 30 days under cold storage conditions, and some even can be as long as 6 ~ 12 months.

After talking about the types of milk, let's talk about which milk is the best.

We purchased all kinds of milk from five continents, divided them into three groups, and evaluated them from the aspects of taste, protein and calcium content, comprehensive cost performance and so on. Share the results with you ~

For healthy adults and growing teenagers, whole milk is more suitable than skim milk. Full-fat milk is more comprehensive in nutrition and more fragrant in taste. Fat-soluble vitamins A, D and E contained in milk are also removed during degreasing/degreasing of low-fat milk ~

In the evaluation of whole milk, we chose 12 common brands from all over the world. Let's take a look at the evaluation results of this group first:

Weidendorf Deya from Germany is outstanding in taste, nutrition and cost performance, and has won unanimous praise from all members of the jury.

Deya has a smell of fresh milk after opening the lid, and the entrance is smooth, light and not greasy, and the cost performance is also outstanding. Deyun from Australia has the lowest fat content in all the participating milk, while Asda from Britain has the highest calcium content.

Members of the evaluation team agreed that Asda in Britain, Rand in France and Deya in Germany are three better kinds of milk. At the same time, in the evaluation of whole milk, we found that:

1, the fat content of domestic milk sources is generally higher than that of imported milk sources, but the calcium content is generally lower than that of imported milk sources;

2. The comprehensive cost performance of domestic milk sources is generally not as good as that of imported milk sources.

Fat-free/low-fat milk is more suitable for patients with hyperlipidemia or people who are overweight and need to lose weight. Fat-free/low-fat milk has low calories, no fat or a little fat, which is beneficial to weight control. Skim milk removes saturated fatty acids from milk and has a good effect on lowering blood pressure and fighting cancer ~

In the evaluation of low-fat and skim milk, we also selected 12 common brands from all over the world. Let's take a look at the evaluation results first:

In the skim and low-fat groups, the best performance is the beautifully packaged Dutch high-skim pure milk; In taste, although it is defatted, it is rich in milk and smooth in taste. At the same time, protein has high content, affordable price and outstanding comprehensive cost performance. It can be regarded as a skim milk with comprehensive advantages ~

Asda skim milk from Britain has the highest calcium content, while Rand from France has won praise from many evaluators for its excellent milk flavor and smooth taste. Some people even say that Rand has been true love ever since! In this assessment, we found that:

1. In the stage of purchasing, we found that there are fewer varieties of skim milk and more low-fat dairy products in domestic milk sources;

2. In taste, the sweetness of imported milk source is slightly lighter than that of domestic milk source, but the milk taste will be heavier;

3. Imported milk sources are generally more yellow and protein than domestic milk sources.

There are a few small suggestions:

1, the most suitable for making yogurt: Anjia whole milk from New Zealand has excellent coagulation time, acidity and taste!

2, the most suitable for brewing coffee: Rand skim milk from France, rich in milk flavor, with a hint of sweetness, is simply a perfect match for coffee, and don't worry about eating too much fat ~

3, the most suitable for soaking oatmeal: If you come from a strict fat-reducing period, high-fat skim milk and oatmeal are good choices, low in calories and delicious, and rich in protein!

4, instant noodles perfect match: Deya skim milk and Singapore's koka black pepper wet instant noodles are really perfect match, put together to eat the feeling of black pepper cream, the key point is no oil!

After evaluating so many kinds of milk, if there is nothing you like, then we will teach you how to choose high-quality milk.

Method one

Quickly pour the unheated milk into a clean and transparent glass and slowly tilt the glass. If there is a thin layer of milk film on the inner wall of the glass, and the glass is not hung, it is easy to be washed down by water, that is fresh milk.

Method 2

Drop a few drops of milk in a bowl of cold water. The quality of solidified milk is good, and floating indicates that the quality is not good.

Method 3

Like boiling milk, you can observe the skin on the surface of milk after boiling and cooling. Good milk has a complete milk skin on the surface, and bad milk has a tofu skin on the surface.

Method 4

Choose products with high fat content at the same price. Generally speaking, the higher the fat content of raw milk, the better the quality. Unlike protein, milk fat is rarely doped with artificial chemicals. Products with the same fat content should be sterilized at low temperature.

Method 5

Milk should be placed in the shade immediately after opening, preferably in the refrigerator. Cover the bottle cap to prevent him from getting the smell into the milk. Too cold also has a bad effect on milk. If milk freezes into ice, its quality will be damaged.

Method 6

Don't expose milk to sunlight or light. Sunlight and light will destroy several vitamins in milk and make it lose its flavor.