Most people love full-fat milk. Will the nutritional value of long-lasting milk and flavored milk be worse than that of fresh milk?

The types of foods you should know are quite diverse in commercially available dairy drinks, and different processing will give milk a completely different appearance. As for the fresh milk that people love most, different milk fat content also affects the aroma; long-lasting milk can extend the shelf life and have no discount on nutrition.

Speaking of dairy products, the choices in the market are actually quite diverse. In terms of products, there are many fresh milk, long-suffering milk, flavored milk, strengthened milk, etc. Consumers will choose according to their own needs. The meaning of these different products is also directly related to consumers' drinking habits. Among these many different types of dairy products, is it difficult to really have nutritional value differences?

{9 In addition to the most well-known protein, it also contains milk fat, calcium, and trace nutrients (vitamin A, vitamin B2, etc.). Chen Mingru, professor of the Department of Animal Science and Technology at Taiwan University, said that the reason why milk can be an important source of human nutrition is that the nutrients of milk have a very high absorption rate of humans, and in terms of protein, it is higher than 80%.

In terms of the "National Standards of the Republic of China", which is commonly known as the CNS standard, each type of milk product has strict regulations and needs to meet the corresponding nutritional components before it can meet the qualifications to become the product. Taking fresh milk as an example, in addition to the need to be processed and produced by 100% raw milk and not additionally added, a certain content standard is needed for non-fat milk solids, milk fat content, lactose content, etc., among which milk fat content is also the most commonly heard of whole fat, low fat, fat and other products. As for why there is such a detailed classification, it is hoped that while the definition is clear and accurate, the quality inspection can also have corresponding reference standards.

If we look at it from the perspective of consumer preferences, the "Are you 'fresh milk' controls" issued by "Food Power" from January 6 to January 22, 2022, "How do you choose 'fresh milk' manufacturers at home and abroad, large and small?" It can be found in the questionnaire survey that up to 82.1% of consumers will choose 100% raw milk full-fat milk, followed by low-fat milk (27.2%), full-fat milk (12.9%), etc., which shows that Taiwanese people's preference for fresh milk is much higher than other products. However, because of this, consumers have incomplete understanding of milk products other than fresh milk, and even have some errors in some milk products.

Long-lasting milk can last for at least 6 months. The reason is from processing technology

In addition to fresh and fresh milk, long-lasting milk or strengthening milk with long-lasting milk are often criticized by consumers for urban remarks such as "chemical milk" and "fake milk" due to miscarriage. However, these are not true. The main differences in shelf life are all from processing technology.

"Taiwanese generally have a general understanding of long-lasting milk. Most of them are still stuck in their old concepts, thinking that such milk is not healthy." Chen Mingru smiled with a slight helpless smile, how deep can the error be? Chen Mingru, for example, there was a problem with long-lasting milk in Taiwan. Consumers do not know much about the characteristics of long-lasting milk that can be stored in a constant stock, but put the long-lasting milk in the refrigerator for refrigeration. However, the secret of long-lasting milk in a constant stock is due to the heat-abortion processing technology.

Although the milk processing method commonly used in China is the ultra-high temperature bacteria method (UHT), the difference between long-lasting milk and fresh milk comes from the short time, the temperature of the killing bacteria, so that the shelf life can be extended from two weeks of fresh milk to more than 6 months of long-lasting milk. Judging from the difference in nutritional value of Baoju and fresh milk, Baoju has only some heat-tolerant nutrients, such as whey protein, vitamins, etc., which will be damaged due to the long time of killing bacteria. However, protein and calcium nutrients are actually not affected much. Baoju has a special flavor, and the main reason is the plum reaction produced by the protein during the heating process, and there is no additional flavor quality.

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Intensified fresh milk is born for a special group The flavored milk is born from the flavor

In addition to processing technology, it will not affect the nutritional value of fresh milk and long-lasting milk, many manufacturers will also add additional nutrients to fresh milk or long-lasting milk to meet market demand. For example, Guangquan Milk Co., Ltd., a well-known domestic brand, has launched the "Nutrition 3 Baby (Qiangu Fruit Milk, Black Sesame Milk and High-Calcium Milk-No Sugar-Added)" insurance for the needs of silver hair. The long-lasting milk series products are born from the gradual elimination of consumer population and market demand; the "Standard Nutrition Strengthened Milk" launched by a unified enterprise considers the daily nutritional deficiency of people, and adds calcium, iron quality and vitamin D3 to milk. These strengthened milks are not just not intended to achieve the effect of multiplication by adding nutrients to the original milk nutrition value.

"Many consumers who choose to scent dairy products pay attention to the flavor." Liu Jiayu, marketing director of Tianshou Soul Co., Ltd., said that the most common contact of its domestic agricultural long-lasting milk is the glass bottles with toys in breakfast shops, with flavors ranging from chocolate, strawberries, and fruits. Juice and malt germ, the main raw materials must contain more than 50% raw milk, and the contents are mostly milk powder, flavored substances and other stable quality additives. When consumers choose this type of product, they are actually different from fresh milk. They choose flavor by the logic of the beverage to choose the flavor, which is not nutritious value.. Liu Jiayu also said frankly that in recent years, he has clearly felt that the market for baojiu milk is gradually shrinking. In order to change his image, he also launched a new brand "Tianshou Breast" in 2019 to increase the proportion of raw milk and 100% raw milk manufacturing and other products to meet modern people's pursuit of nutrition.

In fact, no matter which kind of milk product it is, it has its own necessity. Fresh milk is to drink fresh milk, long-lasting milk is to store resistant, flavored milk is to drink flavor, and strengthen fresh milk is to assist in the use of special nutrient needs. In terms of market demand, no matter the size of the market, it has its necessity.

【This article is from the Fuli Vol.26 quarterly "The Breast Wars, Who is the Winner in the Nine Arenas"]