There are many types of milk, and the functions of each kind of milk are different. What kind of milk is on the market? How to choose the milk that suits you? Let's have a look with Xiaobian.
Classification of milk
1. Low fat milk
According to the different fat content of milk, milk can be divided into whole milk (fat content is 3.5% - 4.5%), semi skimmed milk (1.0% - 3.5%) and skimmed milk (generally less than 0.04%). Based on 250ml of whole milk, the fat of the big date brings us about 80kcal of calories (which can be consumed by walking for more than ten minutes), accounting for more than 10% of everyone's daily fat. If you add 150ml yoghurt for tea time, these calories can't be underestimated for a person trying to maintain a perfect figure! Therefore, low-fat milk or skimmed milk is often preferred by girls.
However, fat is the most important ingredient in milk. As one of the most complex lipids, milk fat is rich in more than 400 fatty acids, which endows milk with rich and unique aroma and full and mellow taste. Therefore, the taste of milk without milk fat will be less light. Even if a part of edible essence is added, it can't match the rich experience of smell and taste of whole milk.
However, in addition to removing fat, fat soluble vitamins in milk have to be buried, and vitamin D is the first to bear the brunt. That may be the price of 'slimming'.
2. Soothing milk
With the slogan of "refine macromolecular nutrition, make absorption more efficient", it has attracted the attention of many consumers. But is it really detailed?
Milk protein and fat and other macromolecules it has not refined, still in. Lactose is not a macromolecule and does not need to be refined. To say that it also made some contribution, is to use lactase to break down lactose, so that those who drink milk will have diarrhea and abdominal distention to find their own milk.
But if you're a person who doesn't have any adverse reactions to drink milk, there's no need to spend a lot of money on it.
3. Seasoned milk
Milk of all tastes, though not adding much 'nutrition', can make choices richer.
For most of the drinkers, milk is still the most common in breakfast, so cereals and grains that meet everyone's eating habits have entered the 'milk altar'. In addition, in order to cater to the taste of Chinese people, domestic milk brands also have many flavors of flavored milk such as jujube, honey, walnut, peanut for everyone to choose. Although we can't expect these ingredients to have any magical effect, it's of great practical significance to change tastes and coax ourselves to have a good breakfast.
By the way, all the non dairy ingredients added to milk will affect the balance of emulsion system more or less, so some stabilizers, emulsifiers and other ingredients will be 'included' in the list of ingredients. But don't worry. Food additives are not terrible. As long as they are used normally according to the standard, they will not cause adverse effects on human body.
4. High temperature sterilized milk
It's what we often call "pure milk", which is usually packed in pillow bags. High temperature instantaneous sterilization is adopted. The shelf life is longer, generally about 40 days, or even longer, which can be stored at room temperature. Due to the high temperature of sterilization, certain nutrition will be lost. However, due to its storage temperature and shelf life are not strict requirements, and easy to carry, so it is more suitable to go out or travel when drinking.
It is recommended that you carefully read the label and buy real milk according to your own needs.
5. Pasteurized milk
It's usually called 'fresh milk' and it's packed in plastic bags and ridge boxes. Low temperature disinfection below 70 ℃ was adopted. The shelf life is usually less than 10 days, and it needs to be refrigerated at 4 ℃. It can keep the nutrition and flavor of milk, and is suitable for family consumption.
6. Low lactose milk
Dare to drink a whole cup of milk at a draught? Is your stomach starting to rumble? Hey, don't worry, you're not alone!
Most Asian adults are more or less lactose intolerant. In fact, since weaning, our ability to synthesize lactase has begun to deteriorate, and our ability to decompose lactose has also declined. Lactose trapped in the gut is broken down by bacteria, which produces a lot of gas, causing all kinds of embarrassing situations, and even making you rush to the bathroom frequently.
Fortunately, the degradation of lactase synthesis is not completely irreversible, and gradual 'exercise' will bring progress. In addition to our familiar yoghurt, lactose intolerant patients can start with low lactose milk and regain your body's' milk memory '.
Although different brands of low lactose milk have different names, the principle is to use lactose hydrolysis technology, which helps you 'Digest' most of the difficult lactose molecules in advance in the factory. There is no nutritional loss and no tummy trouble, so you have no reason to refuse milk. With the increase of drinking quantity, it will not take long for your lactase synthesis system to recover part of the labor capacity!
7. Fortified milk
In daily diet, milk is one of the best sources of calcium. Whether it is free calcium (about 1 / 3 of the total) or calcium caseinate calcium phosphate complex (about 2 / 3), it is very suitable for human digestion and absorption. The absorption rate can be as high as 32%. But high calcium milk has the effect of icing on the cake - although the calcium added is inferior to milk calcium in terms of 'quality' due to different structure, the 'quantity' advantage of about 35% is obvious.
At the same time, many milk manufacturers also added vitamin D to high calcium milk, which played a role in promoting calcium absorption and regulating blood calcium balance. High calcium milk is a good choice for teenagers, expectant mothers and nursing mothers in adolescence, as well as middle-aged and elderly people with increased calcium loss.
In addition to the stereotypical calcium and VD, there are many other types of nutritional enhancers in milk. For example, a variety of vitamins and minerals are necessary for normal physiological activities of the human body and suitable for young people with vigorous metabolism; lactoferrin, with certain antibacterial and antiviral activities, is suitable for children with weak resistance; DHA, EPA and other polyunsaturated fatty acids are important components of the retina and nervous system, and can be properly supplemented by children, the elderly and mental workers.
In addition, due to the 'convenience' needs of modern urbanites, soluble dietary fiber is also increasingly added to milk, which can help friends with poor intestinal function to enhance intestinal peristalsis, prevent and improve constipation.
8. High calcium milk
The effect of milk calcium is good, the effect of high calcium milk calcium will be better, this is the result that everybody infers according to common sense. However, this is not the case. The good calcium supplement effect of milk is not only because of its high calcium content, but also because of the protein, vitamin D and good ratio of calcium to phosphorus.
However, if you add calcium to milk artificially, you will not add too much (as can be seen from the ingredients table, there is only a dozen milligrams more calcium than ordinary milk). Adding too much calcium will lead to the precipitation of protein and affect the taste; secondly, the calcium added will not have the same good absorption rate as the calcium in milk itself.
So whether or not to spend a high price to buy that ten milligrams of calcium, I believe everyone has a steelyard in mind.