What is normal temperature milk?

Every 100g milk contains protein 3.5g, fat 4.0g, carbohydrate 5g, calcium 120mg, phosphorus 93mg, iron 0.2mg, thiamine 0.04mg, riboflavin 0. 13mg, nicotinic acid 0.2mg, vitamin A42 2 2mg and vitamin C/kl. The content of lysine in milk protein is second only to eggs, and the cholesterol content is only per 100g 16mg.

In recent years, normal temperature milk, also called ultra-high temperature sterilized milk, appeared in China. This kind of milk was sterilized at 130 ~ 150℃ and then filled. This disinfection method can not only destroy all bioactive substances and most vitamins in fresh milk, but also combine calcium ions easily absorbed by people with casein in milk to form a complex that is not easily absorbed by people. Normal temperature milk has been popularized in some countries, but ultra-high temperature technology has been banned in developed countries.

From the point of view of nutrition, the order of nutritional value of all kinds of milk is: fresh milk is gold, yogurt is silver, milk powder is copper, and normal temperature milk is iron. If the nutritional value of milk is evaluated according to the packaging, it is 100 for family carton, 90 for glass bottle and plastic bag, 80 for raw milk fermented yogurt, 60 for fortified milk powder, 50 for milk powder fermented yogurt and 40 for normal temperature milk. Because the quality of raw milk is the highest requirement for the production of fresh milk in family cartons, aseptic filling conditions and quality guarantee effect are also the best. Fresh milk packed in glass bottles and plastic bags has a low score due to factors such as avoiding light and preventing poor ventilation. In addition, milk has the characteristics of strong odor absorption. For example, if milk and onions are put together, the milk will taste like onions the next day. If milk is packed in plastic bags, it will inevitably taste plastic. It can be seen that the nutritional value of normal temperature milk ranks last in any aspect.

Yogurt scores higher than normal temperature milk because it contains no antibiotics and beneficial lactic acid bacteria. The score of milk powder is higher than that of normal temperature milk because it contains many vitamins and minerals such as calcium, iron and zinc. The reason why foreign milk powder is expensive is mainly to sell brands. Compared with fresh milk, the highest score of all kinds of milk powder can only be 60 points.

The popularity of normal temperature milk is caused by advertising effect. Its four selling points are:

1. Convenient. The whole box can be sold and kept at room temperature for dozens to hundreds of days.

2. The concept of grassland. People can often see slogans such as "Our cows eat grass and drink mineral water" in TV advertisements. In fact, the nutritional value of milk produced by cows with grass as their staple food is not as good as that produced by cows raised scientifically.

The production date is near. The state expressly stipulates that normal temperature milk must pass 7 days of bacteriological inspection before it can be listed. The vast majority of normal-temperature milk leaves the factory immediately after processing, so the production date marked on the packaging of normal-temperature milk is mostly within one week.

4. It tastes delicious. Due to the addition of high-fat substances such as chemically synthesized fresh milk essence or cream, normal temperature milk generally tastes delicious.