Is milk beverage milk milk?

Source: Science Popularization China

The commercially available liquid milk products and milk beverage are dazzling. Different products use raw materials, production processes, different nutritional content and product characteristics, and product names are different. Consumers learn to correctly understand product labels, which helps to correctly buy correctly to choose The products you need.

Let ’s take a look at the difference between Babia’ s sterilization milk, sterilization milk, modulation milk, and dairy drinks!

Basal sterilization milk is 100%raw -raw milk, no restoration milk, and other raw materials such as water can not be added. It uses Basal sterilization in the production process, with less nutritional and flavor loss. Paramug can effectively kill the pathogenic microorganisms, which can also minimize nutritional losses as much as possible to ensure the taste of dairy products. Because the Basal sterilization process is not completely sterilized enough, a small amount of non -pathological and heating bacteria and its spores are retained in the dairy products. Therefore, the shelf life is relatively short.

So what is Basal sterilization? Basilica is a processing method of minimum chemical, physical and sensory changes while effectively killing pathogenic microorganisms. The traditional Paramog is a low temperature and long -term maintenance method (63 ° C, 30 points). The current commonly used methods are high temperature and short -time continuous methods (such as 72 ° C to 80 ° C, 15 seconds).

Sterilizer milk sterilization milk uses 100%raw milk as the raw material, and the product label shows "pure milk" or "pure milk". It can be stored at room temperature, and the shelf life is long. Because of the use of sterilization technology, the sterilization is thorough, and the product has reached commercial aseptic.

If you use restoration milk, the product can be identified as "restoration milk" or "recovery milk". Partially uses restoration milk, the product logo "contains xx%restoration milk/milk". Refidited milk refers to the concentration and dryness of milk into concentrated milk or milk powder, and then add an appropriate amount of water to make milk that is equivalent to the proportion of water and solid objects in the original milk.

Modifying milk adjustment is not pure milk, allowing less than 20%non -milk substances. Modifying milk can add other raw materials, food additives or nutritional enhancers, but the ingredients of raw milk and restoration milk are not less than 80%.

All the modulation milk labels produced by milk powder can be seen "restoration milk/milk". Add some of the modulation milk tags of milk powder production to the raw milk.

Yogurt and flavored yogurt yogurt is a product made of sterilization, losing thermal linkel, and Bulgaria (Delica Bacteria subspecies) fermented by sterilization, losing thermal linacle, and Bulgaria lactobacterium (De Fenhiliculobacteria.

The flavor yogurt is based on more than 80%raw or milk powder as the raw material. Other raw materials are added. It is sterilized, inoculated, and thermal albumin and Bulgarian lactobacillus (Deliculobacterium Bacteria: Bulgaria subcontay) before or after fermentation. Products made of nutritional enhancers, fruits and vegetables, grains, etc.

"Refrigerated yogurt" refers to the product that is not heated after fermentation, which contains probiotics. A variety of probiotics need to be added during the yogurt fermentation process. These probiotics need to be preserved at low temperatures. This yogurt is also called "live bacteria yogurt". National standards stipulate that the number of lactic acid bacteria without heat treatment after fermentation should be ≥1 × 106.

"Normal temperature yogurt" refers to the product that is treated with heat after fermentation, and the label should be "XX thermal treatment of yogurt/flavored yogurt". After the yogurt is fermented, the sterilization process is added, without active probiotics, no need to refrigerate and long preservation period.

Nutrients such as protein and calcium of room temperature yogurt are not lower than refrigerated yogurt, but if you want to supplement probiotics, you can choose refrigerated yogurt.

Milk -containing drinks and lactic acid bacteria beverages contain milk drinks and lactic acid bacteria beverages belonging to beverages. The first raw material in the ingredient table is water. The first raw ingredients in the real milk and yogurt products are milk or recovery milk made of milk powder.

Experts remind: "Fresh Milk" is Basal sterilization milk. The raw materials are 100%raw milk. The nutritional and flavor loss is less, but it needs to be refrigerated and the shelf life is short. It can be stored at room temperature and a long shelf life; the raw material of "modulating milk" is no less than 80%raw milk or restoration milk.

"Yogurt" uses 100%raw milk or milk powder as the raw material, and "flavored yogurt" is based on more than 80%raw milk or milk powder as the raw material.

Live bacterial yogurt contains lactic acid bacteria, and the product should be kept refrigerated. Non -live bacteria products, labels are "XX thermal treatment of sour/flavor yogurt", which can be stored at room temperature. If you want to add probiotics, you can choose to refrigerate yogurt.

Milk -containing drinks and lactic acid bacteria drinks cannot be used for long -term replacement of milk and yogurt to supplement nutrients such as protein and calcium.

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