There are also a few milk drinks, such as yogurt, cocoa milk, walnut milk and breakfast milk, which are called flavored milk. The main ingredient is really milk, but some ingredients are added to adjust the taste (a lot of sugar). "Walnut milk" and "breakfast milk" are flavored milk (known as colored milk in the industry).
Milk is the best source of calcium (besides calcium content, it is also due to other nutrients, availability, price and other factors in milk. )
Extended materials:
Selection method of pure milk
The variety of dairy cows, living environment, forage they eat, farmers' skills, pasture management, milk filling production technology, packaging technology and logistics will all affect the quality of a glass of milk. And it is often difficult for us consumers to understand and judge these situations well.
First, safety: look at the standard.
The biggest concern is safety. If milk is mixed with water, it will be drunk. It's terrible to mix without knowing anything. But we don't know what's in milk, so we need "standards" and "certification".
Standards mainly include EU standards, new Australian standards and national standards. The EU dairy standards stipulate that it is forbidden to use any hormone substances in the whole life cycle of dairy animals.
And our country's raw milk purchasing standard, as we all know, is "every 100 ml contains 2.8g of protein, and the number of colonies is 2 million".
Although raw milk is not equal to the milk we drink in our mouths. However, it is a fact that China's industrialized dairy industry has a short history. Ji Shisan wrote an article about milk and extracted some questions about milk sources in China.
"The quality of raw milk is mainly focused on retail investors. If we look at the number of dairy cows in China, most of them are retail investors, but in terms of milk production, retail investors are small.
There are many kinds of retail cows, lack of knowledge about raising cattle, backward management and scattered distribution. Judging from the output of dairy cows, the efficiency of these cows is very low and the quality is not easy to grasp. For example, the feed of these cows raised by themselves is "what to eat" and cannot achieve a reasonable nutritional ratio. "
From this perspective, it is wise to buy imported milk.
Pay attention to buying real "imported milk". How to judge? Look at the packaging! Imported milk will write "country of origin".
Second, freshness: look at the packaging.
All raw milk (that is, "raw milk" in the ingredient list) is sterilized, and different packaging is due to different milk treatment methods.
Tetra Pak's aseptic bricks (cartons) are normal temperature milk (UHT milk) preserved at high temperature. The milk treated in this way is completely sterilized, with long shelf life and easy storage.
UHT milk packaging generally has pillow type, brick type and other forms. Tetra Pak aseptic brick is a patented technology. In the whole packaging process, packaging materials, packaged materials and packaging auxiliary equipment are filled and sealed in a sterile environment. So UHT milk can be stored at room temperature, for a long time, and can cross the ocean.
Most pasteurized pasteurized milk is packed in a room-shaped carton, or in plastic bags, plastic bottles and glass bottles. Cartons are better than plastic bags and more expensive.
Generally, it is difficult for materials packed in plastic bags to reach aseptic state before filling sterilized milk, and the filling environment is generally not sterile, so the products produced in this way need cold chain storage and transportation, and the shelf life is short, generally within 3 days.
Theoretically, pasteurized milk is fresher. But this "freshness" must be based on the "whole cold chain". Yogurt, which must be refrigerated, is sold in the sun everywhere in Beijing.
So if it's a small supermarket that can't bear to use large wattage lamps, don't buy pasteurized milk. In summer, carry it home from a big supermarket in the distance and hang it.