Complete content of 2022 World Milk Day handwritten newspaper

Did you know that June 1st is not only Children’s Day, but also World Milk Day? What content can be written in the handwritten newspaper for World Milk Day? The following is the “2022 World Milk Day” carefully compiled by me for everyone "Comprehensive content of daily handwritten newspapers" is for reference only, I hope it can help everyone. Contents of the 2022 World Milk Day Handwritten Newsletter 1

In 2000, the China Dairy Industry Association suggested to the Food and Agriculture Organization of the United Nations. After soliciting opinions from other countries, the Food and Agriculture Organization of the United Nations (FAO) advocated that the annual 6 July 1st is designated as "World Milk Day". The theme is to improve the nutritional status of the people and enhance their physical fitness.

Purpose

Milk is very rich in nutrients. It is the "closest to perfect food" for human beings and is closely related to people's lives and health. Many countries, such as Japan, the United States, France and Thailand, have taken different forms to vigorously promote scientific milk drinking, especially among teenagers, in order to further improve the nutritional status of their people and enhance their people's physical fitness. China's per capita dairy consumption is less than 10% of that in developed countries.

In 2000, the Food and Agriculture Organization of the United Nations proposed and after soliciting opinions from more than 700 people in the dairy industry around the world, June 1st of each year was designated as "World Milk Day". The purpose of the "World Milk Day" event is to introduce milk production to consumers in various forms, promote the nutritional value of milk and its importance to human health, and understand consumers' opinions and requirements on milk and dairy products.

The purpose of the "World Milk Day" activity is to introduce milk production to consumers in various forms, promote the nutritional value of milk and its importance to human health, and understand consumers' views on milk and Dairy comments and requests. This is a two-way, interactive milk science promotion activity, as well as a promotion activity for milk and dairy products.

History

In the 1950s, the French Association for the Promotion of Milk Consumption proposed the idea of ??celebrating "Milk Day". This idea was adopted by the International Dairy Federation (IDF) in 1961. The decision was adopted and made to designate the Tuesday of the third week of May every year as "International Milk Day". This day is not fixed every year.

The earliest city in China to carry out this activity is Nanjing, Jiangsu Province, and the earliest enterprise is Nanjing "Weigang Dairy". This activity started as early as 1997. Other cities and enterprises across the country have also successively carried out this activity and achieved good results. The reason why China's dairy industry can develop sustainably, steadily and rapidly is also related to the launch of the "World Milk Day" event. Contents of the 2022 World Milk Day handwritten newspaper 2

01 Pasteurized milk and high-temperature sterilized milk

Both types of milk are 100% pure milk, and the difference between them is that The different disinfection methods directly determine the shelf life of the two.

Fresh milk sold on the market is mainly pasteurized and sterilized in an environment of around 70 degrees, which can retain most of the nutrients in the milk. However, since low-temperature heating can only kill some bacteria, its shelf life is generally 3-7 days, which is relatively short.

Bottled or boxed milk uses high-temperature or ultra-high-temperature instant sterilization. Milk can kill almost all germs after being heated at high temperature, and the shelf life is relatively long, up to 6 months. But compared to pasteurization, milk also loses more nutrients.

　02 Organic milk and Shuhua milk

Organic milk has higher safety standards and is more expensive than ordinary milk, but its nutritional content is almost the same as ordinary pure milk.

Shuhua milk is low-lactose milk. Shuhua is the process of decomposing lactose in milk into glucose and galactose. Lactose needs to be decomposed by lactase in the human body before it can be absorbed. After people who lack lactase ingest milk, undigested lactose directly enters the large intestine, stimulating the peristalsis of the large intestine and causing symptoms such as borborygmire and diarrhea, which is called lactose intolerance. by.

Therefore, Shuhua milk is more suitable for people with lactose intolerance, but its nutritional content is almost the same as ordinary pure milk.

　03 Whole milk and skimmed milk

Whole milk is rich in fat-soluble vitamins and is rich in beneficial ingredients such as conjugated linoleic acid, so the milk flavor is richer, and after drinking The feeling of fullness is more pronounced. And because the price is more acceptable, whole milk is mainly sold in higher volumes on the market.

Skimmed milk has lower fat content and therefore fewer calories. It is more suitable for people with hyperlipidemia and fatty diarrhea, and is also more favored by people who want to lose weight. But as the fat content decreases, the fat-soluble vitamins also decrease relatively.

　04 Modulated milk and reconstituted milk

Modulated milk is not pure milk, but raw milk or reconstituted milk with no less than 80% raw milk or reconstituted milk as the main ingredient according to national standards, and other raw materials are added or nutritional fortifiers, made using appropriate sterilization processes. Generally, the modified milk will be written on the outer packaging of the product, but the font size may be smaller. Modified milk usually adds some raw materials or additives to improve the taste. The most common ones are breakfast milk, walnut milk, chocolate milk, banana milk, etc.

Reconstituted milk is also called reconstituted milk, and its raw materials are dairy milk powder. According to my country's national standards, yogurt, sterilized milk and other dairy products can use reconstituted milk as raw materials. Generally, the words reconstituted milk will be marked on the outer packaging of the product.

05 Milk-containing drinks and milk drinks

They are almost the same. They both refer to milk or dairy products as raw materials, adding water, white sugar, sweeteners and appropriate amounts of excipients. Beverage products prepared or fermented include prepared milk-containing beverages, fermented milk-containing beverages and lactic acid bacteria beverages.

It is important to note that they are drinks, not milk.

The minimum protein content is only 0.7g/100g and cannot be used as a dairy product. Milk drinks are very popular among children and adults due to their unique taste. However, its taste mainly comes from the addition of additional sugar and additives, so it is not recommended to buy it. Contents of the 2022 World Milk Day Handwritten Newspaper 3

Nutritional Value

Milk and its products are important sources of protein, calcium, phosphorus, vitamin A, vitamin D and vitamin B2 in the diet. one.

Fresh milk is mainly a complex latex composed of water, fat, protein, lactose, minerals, vitamins, etc. The water content accounts for 86~90%, so its nutrient content is relatively low compared with other foods. lower. The average specific gravity of milk is 1.032, and the specific gravity is related to the solid content in the milk. Except for the relatively large changes in fat content, the various components of milk are basically stable, so the specific gravity can be used as a simple indicator to evaluate the quality of fresh milk.

Protein

The protein content in milk is 2.8~3.3, mainly composed of 79.6 casein, 11.5 whey (albumin) protein and 3.3 lactoglobulin, with a small amount other proteins, such as immunoglobulins and enzymes. Milk protein that precipitates at pH 4.6 at 20°C is called casein. Casein is a heat-resistant protein but can precipitate under acidic conditions, which is how yogurt and cheese are made. In milk, casein combines with calcium and phosphorus to form casein colloidal particles, which exist in the milk as a colloidal suspension. Whey protein is unstable to heat and coagulates and precipitates when heated. The digestion and absorption rate of milk protein is 87~89, and its biological value is 85, making it a high-quality protein.

Fat

Dairy fat is about 2.8~4.0. It is dispersed in the emulsion as particulate fat globules. It is in a good emulsified state and is easy to digest and absorb. The absorption rate is as high as 97 . The lipids in milk are mainly triglycerides, with a small amount of phospholipids and cholesterol. The fatty acid composition of milk fat is complex, with oleic acid accounting for 30%, linoleic acid and linolenic acid accounting for 5.3% and 2.1% respectively, and short-chain fatty acids (such as butyric acid, The content of caproic acid and caprylic acid is relatively high, about 9, which is why milk fat has a good flavor and is easy to digest.

Carbohydrates

Dairy carbohydrates are mainly lactose, and the lactose content in milk is about 3.4~5.4. Lactose can promote the absorption of calcium, iron, zinc and other minerals in the intestines and improve their bioavailability.

Promote the reproduction of intestinal lactic acid bacteria, especially Bifidobacterium, improve the microecological balance of the human body, and promote the synthesis of B vitamins by intestinal bacteria. Some people have not drank milk for many years as adults. The lactase activity in their bodies is very low and cannot break down lactose. Lactose is decomposed and fermented by intestinal microorganisms in the intestines, causing symptoms such as flatulence and diarrhea, which is called lactose intolerance. This group of people can eat lactase-treated milk powder or drink yogurt.

Vitamins

Milk contains almost all kinds of vitamins needed by the human body, and their content is related to the feeding method, season, processing method, etc. For example, the contents of vitamin A, vitamin D, carotene and vitamin C in milk during the grazing period are significantly higher than those raised in sheds in winter and spring. The vitamin D content in milk is low, but when there is more sunshine in summer, its content increases to a certain extent. Overall, milk is a good source of B vitamins, providing significant amounts of riboflavin, vitamin B12, vitamin A, vitamin B6, and pantothenic acid.

Minerals

The mineral content in milk is about 0.7~0.75, and it is rich in macroelements such as calcium, phosphorus, potassium, sulfur, and magnesium, as well as trace elements such as copper, zinc, and manganese. . 100mL of milk contains 110 mg of calcium, which is three times that of human milk. It has a high absorption rate and is a good source of calcium. The ratio of calcium to phosphorus in milk is 1.2:1. Milk is also rich in potassium and magnesium, which is beneficial to controlling blood pressure and becomes an alkaline food among animal foods. However, the copper and iron content are low and must be obtained from other foods.

Other substances

There are a large number of physiologically active substances in milk, among which the more important ones are lactoferrin, immunoglobulins, bioactive peptides, and linoleic acid. , butyric acid, hormones, growth factors and various active peptides, etc. Bioactive peptides are produced by protease hydrolysis of milk proteins during the digestion process, including sedative and analgesic peptides, antihypertensive peptides, immunomodulatory peptides and antimicrobial peptides. The content of lactoferrin in milk is 20~200ug/mL, which has the functions of regulating iron metabolism, promoting growth and antioxidant. The peptide fragments formed by protease hydrolysis have certain immunoregulatory effects. The four contents of the 2022 World Milk Day handwritten newspaper

Dairy products

Yogurt

Yogurt is made of fresh milk, skimmed milk, whole milk powder, and skimmed milk powder. Dairy products made by inoculating pure lactic acid bacteria into raw materials and fermenting them. The protein content of plain yogurt is ≥2.5, and the protein content of flavored yogurt is ≥2.3.

Milk powder

According to different processing, milk powder is divided into whole milk powder, skimmed milk powder, sugar-sweetened milk powder, modulated milk powder, etc.

Condensed milk

Sweetened condensed milk. After the milk is pasteurized and homogenized, about 16% of sucrose is added and concentrated under reduced pressure to a dairy product of 40% of the original volume.

Evaporated milk. Also known as sugar-free condensed milk, milk is pasteurized and homogenized, concentrated to 1/3 of its original volume, canned and sealed, and heated and sterilized to make a shelf-stable dairy product.

Cream

Cream is a product made from fat separated from milk. Natural butter can be divided into fresh butter and dehydrated butter based on water content.

Cheese

Cheese, also known as cheese or cheese, is a product obtained from milk through fermentation, curdling, whey removal, salt pressing, and post-ripening.

Drinking precautions

Do not drink milk on an empty stomach. Some people like to drink milk early in the morning on an empty stomach. In fact, this is unscientific, because when eating on an empty stomach, the stomach motility is faster, and the nutrients in the milk are excreted into the large intestine without enough time to be digested and absorbed, resulting in the loss and waste of a lot of nutrients. Therefore, It is best to eat some steamed buns, biscuits, bread and other foods before drinking milk, so that the nutrients in the milk can fully play their role and facilitate digestion and absorption.

Yogurt is easier to absorb than fresh milk and can improve the taste.

Don’t drink milk in large gulps.

If you drink milk slowly and in small sips, the protein in the milk will fully contact the gastric acid in the body and form small clots, which is beneficial to digestion and absorption.

Don’t drink ice milk. Because after the milk is frozen, the fat and protein in the milk are separated and the taste becomes obviously lighter, and the nutrients are not easily absorbed. It is recommended to heat it to below 75°C. It is also unscientific to drink boxed liquid milk after boiling it.