Which is better, pasteurized fresh milk or pure milk?

From the perspective of freshness and nutrition, fresh milk is better.

Fresh milk, also called pasteurized milk or pasteurized milk, is heated at a low temperature of 70-85 degrees to kill all kinds of growth bacteria in milk. The shelf life is usually 5-7 days, which requires high milk source and low processing level, so it is not allowed to decrease with milk powder, so it has high nutritional value and high price. Pure milk is not only made of fresh milk, but also made of milk powder. Its nutritional value is not as high as fresh milk, and its price is slightly lower. If the safety of fresh milk can be guaranteed, and the dairy farm is not far from home and the economic conditions permit, it is recommended to drink fresh milk.

There is little difference in nutritional components between pure milk and yogurt, both of which contain a lot of protein, amino acids, mineral calcium and some vitamins. But yogurt also contains some probiotics, which can regulate the stomach, and the taste of yogurt is better than milk, and the lactose inside is also removed by fermentation. Lactase deficiency is common in China. For people with lactose intolerance who drink milk, drinking yogurt is more nutritious and healthier, which can avoid diarrhea.

The processing method of fresh milk has little damage to the nutritional components of milk, retains the essence of fresh milk to a certain extent, and tastes more pure. The calcium content will be more than that of pure milk, and part of the calcium in pure milk will be converted into insoluble calcium, and the calcium content will be reduced, but generally speaking, some will add calcium during processing, while 108 grams of fresh milk usually has 104 mg.

Drinking fresh milk in moderation for a long time has no side effects, but if it is consumed in excess, it may cause symptoms such as diarrhea and indigestion. In addition, for people who are allergic to protein, milk and milk can also induce allergic symptoms; Moreover, the content of protein and calcium in milk is high, and excessive intake is likely to cause the harm of protein and excessive calcium.