Fresh-keeping method of pure milk

I'm afraid I can't test it, so I can only go to a special testing department. ※

Milk that has a long shelf life and can be stored at room temperature must be completely sterilized during processing, and stabilizers and preservatives can be added.

I downloaded an article about common sense of milk, which is very enlightening. I forward it to you, and I believe it will help you:

Milk knowledge question and answer

I have worked in a fresh milk-based enterprise and accumulated a lot of milk knowledge. Now sort out these materials, delete the repeated contents, make them concise and comprehensive, and rewrite them all in the form of questions and answers.

How to tell reduced milk from fresh milk?

Answer: There are two kinds of liquid milk: normal temperature milk and low temperature fresh milk. Normal temperature milk can be made from reduced milk or raw milk.

Reduced milk is made from cow milk powder, and there are many liquid milk on the market at present. This kind of milk has low production cost and does not need to build a milk source base. It is better to drink this milk with cow milk powder.

Raw milk is raw milk squeezed directly from cattle, also called fresh milk.

Fresh milk at low temperature usually refers to milk pasteurized and homogenized with raw milk, also known as pasteurized milk, commonly known as fresh milk. This milk does not contain any stabilizer, thickener, emulsifier, etc. Enterprises producing fresh milk should have enough raw milk, which can be purchased from local herdsmen or dairy farmers, but it is best for enterprises to have their own milk source base, which is conducive to ensuring the health of dairy cows and the nutrition and hygiene of milk. The construction of milk source base needs a lot of money, so the enterprises that produce fresh milk need a certain scale.

Some unscrupulous enterprises label the reduced milk as "fresh milk" for sale, which harms the interests of consumers, and consumers should distinguish it when buying fresh milk. The simplest way to distinguish is to see whether the enterprise has a certain scale of milk source base or whether the source of raw milk is clear.

Does milk mean drinking milk?

A: Now all kinds of milk drinks are contained in the containers of shops and supermarkets. Many consumers think that milk drinks are milk. Some children pursue taste unilaterally and like to drink milk drinks, but many parents mistakenly think that they don't have to drink milk after drinking milk drinks. In fact, milk drinks are by no means the same as milk. Because the protein content of milk beverage is very low, other nutrients can't be compared with milk. If parents always treat milk drinks as milk for their children, it is likely to affect their growth and development. Some people mistakenly think that yogurt is also a milk drink. In fact, yogurt is fermented by milk inoculated with lactic acid bacteria under certain conditions. Its nutrients are similar to milk, its flavor is better and it is easier to digest. People who are allergic to milk can drink yogurt.

The way to distinguish milk drinks from milk is to look at the protein content on the package.

What are the benefits of drinking milk to the human body?

Answer: Drinking milk has at least 65,438+03 benefits for human body: (65,438+0) Potassium in milk can keep arterial blood vessels stable under high pressure and reduce the risk of stroke; (2) Milk can prevent human body from absorbing toxic metals such as lead and cadmium in food; (3) Lactic acid bacteria in yogurt can enhance the immune system function and prevent the growth of tumor cells; (4) Tyrosine in milk can promote the increase of serotonin; (5) Iron, copper and lecithin in milk can greatly improve the working efficiency of the brain; (6) Iron, copper and vitamin A in milk have cosmetic effects; (7) Calcium in milk can strengthen bones and teeth and reduce the occurrence of skeletal atrophy; (8) Magnesium in milk can make the heart anti-fatigue; (9) Zinc in milk can make the wound heal faster; (10) Vitamin B in milk can improve vision; (1 1) Drinking milk regularly can prevent arteriosclerosis; (12) Milk has high calcium content and is easy to absorb; (13) Drinking milk before going to bed helps you sleep.

What is the difference between normal temperature milk with long shelf life and low temperature fresh milk with short shelf life?

A: In order to meet the needs of different consumer groups, the manufacturer has produced a kind of milk that can be stored at room temperature, with a shelf life of more than half a year. Has the advantages of long storage time and convenient drinking. However, according to insiders, this kind of milk is not popular with consumers in the west. Today, with the improvement of living standards, people are less and less fond of foods with too many additives, and the requirements for freshness, naturalness and pollution-free are more and more prominent. Milk that has a long shelf life and can be stored at room temperature must be completely sterilized during processing, and stabilizers and preservatives can be added. Excessive intake of food additives such as stabilizers and preservatives is obviously useless to the human body. Some strains in low-temperature fresh milk are beneficial to human health. The overall sterilization of milk generally requires a high temperature above 130℃, which will not only "catch all the strains", but also cause certain losses to the nutritional components of milk. Foreign experimental data show that compared with the raw milk before sterilization, the loss of vitamin B 1, vitamin C and folic acid in pasteurized fresh milk is about 10%, while the loss of normal temperature milk is 20%-60%. The protein denaturation rate of low-temperature fresh milk is 0.43%, and the protein denaturation rate of normal-temperature milk is 94.8%. Protein will lose some or all of its commercial attack effects after transsexual.

It should be said that pasteurized low-temperature fresh milk will be the mainstream of milk consumption.

What are the precautions for drinking milk?

A: The precautions for drinking milk are:

1) Don't drink milk on an empty stomach. It's best to eat something before drinking milk, or drink it while eating, which can reduce the concentration of lactose and facilitate the absorption of nutrients.

2) Avoid replacing wine with tea. Lactose is rich in calcium ions, and tannic acid in tea will hinder the absorption of calcium ions.

3) Bronze heating is not suitable. Copper can accelerate the destruction of vitamin C and catalyze the chemical reaction in milk, thus accelerating the loss of nutrients. Fresh milk sold by regular enterprises has been scientifically sterilized and can be drunk without heating. If the weather is cold and needs heating, 40℃-50℃ is appropriate.

4) When drinking milk, avoid eating with food containing phytic acid (such as spinach), so as not to affect the body's absorption of calcium.

What are the health functions of milk and yogurt?

Drinking more fresh milk for children will reduce the incidence of rickets and obesity, while drinking more fresh milk for middle-aged and elderly people will reduce the incidence of osteoporosis and make people live longer. According to a follow-up interview with Yangcheng Evening News on the "secret of life" of the elderly who live a long life, Mrs. Liu Renqiu and the old lady's "secret of life" died in Chengdu11,and 108 was still alive. And Mrs. Liu still insists on drinking 1 kg of fresh milk every day.

Milk can cure leukoplakia. In the off-season of vegetables, some people are prone to oral leukoplakia because they eat less vegetables. People suffering from this disease have unbearable oral pain when eating. If you drink half a catty to 1 catty of fresh milk every morning and evening for 2 to 3 days, the white spots will disappear quickly and the pain will be relieved.

A person needs about 1000 mg of calcium every day. Every100g of milk contains about120mg of calcium, and the calcium in milk is most easily absorbed. Therefore, the best way to supplement calcium is to drink milk.

Milk can prevent cholesterol deposition. American nutritionists found in scientific experiments that there is a fatty acid linoleic acid (CLA) in milk and yogurt, which can reduce the deposition of cholesterol in arteries, that is, it can prevent cholesterol from condensing in arterial blood vessels.

Lactic acid bacteria in yogurt can eliminate helicobacter, thus eliminating gastrointestinal diseases. According to overseas media reports, medical researchers have proved that there are about 70 kinds of lactic acid bacteria, most of which are found in dairy products (such as various yogurts) and some sauerkraut. When people drink yogurt, lactic acid bacteria in milk will immediately enter the human body and attach to gastrointestinal cells, so that helicobacter which can induce gastric ulcer and gastroenteritis can not stay in the gastrointestinal tract, thus eliminating gastrointestinal diseases.

Yogurt has special health care function. In Bulgaria, yogurt is as indispensable as bread. Russian scientist and Nobel Prize winner Mitchnikov found that there is a kind of bacteria in yogurt that can kill spoilage bacteria in large intestine. The scientist believes that many Bulgarians live long because they like yogurt. In Bulgaria, people often drink yogurt and use it to treat diseases such as fever and digestive tract. After scientific research, it is also found that yogurt has anti-tumor and anti-radiation effects. The specific health functions of yogurt are as follows: (1) It can reduce the occurrence of allergic reactions; (2) reducing the side effects of chemotherapy; (3) Yogurt can prevent breast cancer; (4) It can reduce the toxic and side effects of anticancer drugs; (5) It can eliminate the side effects of antibiotics. In addition, yogurt is one of the first choice foods for diabetics.

Milk and yogurt have many health functions.

What is Pap milk?

A: The product made of fresh milk (raw milk) without adding anything and pasteurized (75℃-85℃,15s) is called pasteurized milk, commonly known as pasteurized milk, or pasteurized milk for short. We usually call it fresh milk.

The purpose of pasteurization is to eliminate all harmful microorganisms (including all germs) that may exist in raw milk. This disinfection method takes advantage of the fact that pathogens are not heat-resistant, and destroys them at a suitable temperature, so that the nutritional value of milk can be satisfactorily preserved. It is a common milk disinfection method in the world at present. After pasteurization, there are still a few beneficial, harmless and heat-resistant bacteria in milk, so pasteurized milk should be stored below 4℃ for only 3- 15 days.

Pap milk can be drunk without heating or boiling, which is very convenient.

Pasteurized milk is also called low-temperature fresh milk and frozen milk because it needs to be stored below 4℃. Frozen milk has good taste and unique flavor, which can contract gastric mucosal blood vessels and prevent gastric bleeding. Some people are not used to drinking frozen milk, especially in cold weather, which requires a period of training and gradual adaptation. When the weather is cold, people who are not used to drinking frozen milk can heat it properly. The best heating method is to put the whole bottle of milk into boiling water and heat it to about 45℃. Do not cook, let alone cook for a long time, so as not to "catch all bacteria beneficial to human health" and destroy the nutritional value of milk. Colored milk and yogurt are not suitable for cooking. Once cooked, the unique flavor will be lost and the taste will be worse than before.

What kind of food does school lunch in Japan include?

A: In recent years, the media has repeatedly warned that the height growth of the younger generation in neighboring countries, once derided as "Little Japan", has surpassed that of China. It is said that this is related to their emphasis on nutrition, especially their active promotion of drinking milk.

School lunches in Japan began in the early 20th century. During the period of 1946, the lunch plan was changed from a relief cause to a part of compulsory education, and the milk supply was increased. By 199 1, 97.9% of primary schools and 85.2% of secondary schools provided lunch for students. The amount of nutrition provided for lunch is 1/3 to 1/2 of the daily requirement. Most schools have kitchens, and a few schools provide lunch for food centers by regional schools.

In order to supplement children's family meals and improve children's nutrition and health, Japan has formulated the recommended dietary supply standard for school lunches.

The recipes for school meals require a wide variety and reasonable collocation, so as to enrich the dietary content and balance the nutritional supply. The standard food composition includes bread, milk, rice, potatoes, soybeans and their products, fish, meat, eggs, vegetables, nuts and algae. Minimize the use of salt. Primary school students are required to drink 200 ml of milk every day, and junior high school students are required to drink 300 ml.

What kinds of yogurt are there?

A: Yogurt is fermented with fresh milk inoculated with lactic acid bacteria under certain conditions. After fermentation, the original lactose was partially converted into lactic acid, but some lactose remained, thus forming a unique sweet and sour flavor. Different varieties may have different degrees of fermentation, and the ratio of lactose to lactic acid is different, so some varieties will be slightly sweet and some varieties will taste slightly sour. But not very sweet. If it is really sweet, sugar may be added.

At present, there are two kinds of yogurt on the market: solidified yogurt and stirred yogurt. The latter was partially denatured by protein in acidic environment to form curd. On this basis, the former also added a small amount of chymosin to promote protein coagulation. There are two kinds of yogurt and fresh milk, and there is not much difference in nutrients. However, please note that yogurt is different from lactic acid drinks on the market. The latter is to add a certain amount of sour agent to various drinks to make them sour and have low nutritional value.

Yogurt is a kind of food with high nutritional value, and there is no strict limit on how much healthy people can eat a day. Experts believe that it is ok for healthy adults to drink less than 1000 ml per day. You can drink it at any time of the day.

Shouldn't you drink cold yogurt after illness?

A: It's not that patients who have recovered from a long illness can't drink yogurt, but it's better to drink yogurt. Because yogurt is easier to digest and absorb than ordinary milk, and many patients often use a lot of antibiotics during treatment, the normal proportion of intestinal flora is abnormal, which affects the normal function of gastrointestinal tract. Eating yogurt at this time has the function of regulating gastrointestinal function, which is conducive to restoring health.

Drinking yogurt does not need heating, and drinking cold yogurt can better reflect the unique taste and flavor of yogurt. If heating is needed, the temperature should be controlled. It is best to heat yogurt to 40℃ in hot water below 60℃, but the taste and flavor of yogurt after heating are affected to some extent.

Pay attention to drinking yogurt: it is not advisable to drink yogurt when taking antibiotics orally, because yogurt has a certain impact on the efficacy of antibiotics; It is not advisable to drink yogurt on an empty stomach when there is too much stomach acid. If you must eat, eat yogurt and other foods at the same time.

What are the benefits of baby drinking milk?

A: encourage breastfeeding, and it is best to use milk as an aid. Drinking milk at night will make your baby fall asleep easily, prolong sleep time and reduce crying at night.

How to breast-feed a child?

& gt A: When feeding young children milk, we should pay attention to the following points:

1, boiled milk is not peeled. When boiling milk, a film called cream skin often appears on the surface of milk, and many people like to remove this skin. In fact, this skin is rich in vitamin A, which is good for people's eyes.

Don't drink too much milk every day. Babies who live on milk should not drink more than one kilogram of milk every day.

3. Don't eat milk with acidic food. The reason is that some protein in milk will form gel substances when encountering weak acidic drinks such as fruit juice, which will affect digestion and absorption.

Don't add sugar when boiling milk. If you want to drink sweet milk, you'd better wait for the milk to boil and cool for a while before putting sugar. But it is not advisable to add too much polysaccharide.

Don't boil the milk for too long. The milk is heated to the point where it just boils. If it is eaten by infants, it can be cooked with slow fire for another 2 to 3 minutes. Boiling milk for a long time will lose some nutrients. In recent years, it has also been found that rotavirus antibodies, which are ubiquitous in milk and can prevent infantile diarrhea, can also be destroyed by heating.

6. Children should not drink milk on an empty stomach. Drinking milk on an empty stomach, like running water, stays in the gastrointestinal tract for a short time and is excreted before it is fully absorbed by the gastrointestinal tract. It is best to give children some biscuits, bread and steamed bread before drinking milk, and then let them drink milk.

7. Don't add calcium powder to milk. Some parents add some calcium powder to milk for their babies to drink together. In fact, it is unscientific to eat calcium powder like this. When calcium powder is added, excessive calcium ions will combine with casein in milk, which will lead to milk coagulation and affect the absorption of protein and calcium.

8. Don't add rice soup to milk. Some people have done experiments to mix milk and rice soup at various temperatures, and the loss of vitamin A is amazing. Therefore, it is best to feed milk and rice soup separately.

9. Milk should not be kept in a thermos for a long time. After the milk is boiled (100℃), the temperature will gradually drop if it is kept in a thermos for a long time. At a suitable temperature, bacteria (not sterilized in the thermos) will grow and multiply, which will lead to the fermentation and deterioration of milk. In addition, the constant temperature in the thermos cup destroys all trace vitamins in milk, and taking this milk for a long time will affect the health of children.

Is it better for the elderly to drink milk or soybean milk?

A: Milk and soybean milk are very suitable foods for the elderly. If conditions permit, it is best to drink both milk and soybean milk. If you can only choose one, you'd better drink milk often.

Milk and soybean milk are both foods rich in high-quality protein, and the content of protein is similar. The advantage of milk is that the content of vitamins A, D, C, B and nicotinic acid is higher than that of soy milk (soy milk does not contain vitamins A and C at all), the calcium content is more than twice as high as that of soy milk, and it contains milk fat with high absorption rate. Therefore, in general, the elderly should always drink milk. Old people had better drink skim milk.

Although the nutrition of soybean milk is not as comprehensive as milk, the advantages of soybean milk are: no cholesterol, soybean protein has cholesterol-lowering effect; Contains anticancer substances; The content of saturated fatty acids is low.

If you drink both milk and soybean milk, the two foods can complement each other and play a complementary role in nutrition.

Old people with chronic enteritis, gastrointestinal dysfunction and lactose intolerance are prone to diarrhea when drinking fresh milk, and it is better to drink yogurt.

Can cardiovascular patients drink milk?

A: Some middle-aged and elderly people with cardiovascular diseases such as hypertension, coronary heart disease, arteriosclerosis and hyperlipidemia have doubts about drinking milk. They think that milk contains fat and cholesterol, which will increase human cholesterol and be harmful to health. So these patients and some old people are afraid to drink milk. In fact, this understanding has no scientific basis.

For example, Maasai people in eastern Africa live on animal husbandry, and each person drinks several gallons of milk every day. Milk is one of their staple foods. According to what some people say, "drinking milk will increase cholesterol", the cholesterol in these Marseilles will be surprisingly high, and many people will suffer from cardiovascular diseases. On the contrary, the serum cholesterol of Maasai people is lower than that of other ethnic groups, and few people suffer from cardiovascular diseases. Why is this?

We know that the causes of cardiovascular diseases are various, including mental factors, dietary factors, metabolic factors, genetic factors and environmental factors. About 30% of cholesterol in human body comes from food, and 70% of cholesterol is synthesized by human liver. Even if you don't eat foods containing cholesterol, there will still be cholesterol in your body. Although milk contains a certain amount of cholesterol, it also contains orotic acid which can reduce cholesterol and heat-resistant low-molecular compounds, both of which have the effect of inhibiting the synthesis of cholesterol in human liver. Moreover, calcium in milk can reduce the absorption of cholesterol in food. This comprehensive effect reduces the total cholesterol content in human blood, which greatly exceeds the amount of cholesterol brought into the body by milk itself. It was found that the cholesterol synthesis in the liver of people who drink milk for a long time is about 50% lower than that of people who don't drink milk. Recently, a study by University of Pennsylvania nutritionist Mance found that drinking milk every day can reduce the incidence of heart disease. Moreover, the fat in milk has nothing to do with cholesterol and coronary heart disease. Some amino acids in milk also have the ability to maintain vascular elasticity and prevent vascular sclerosis. Therefore, people with cardiovascular diseases, drinking milk is only good, not bad.

What is green food?

A: Green food does not mean "green" food, but refers to pollution-free, safe, high-quality and nutritious food. It must meet the following conditions:

1, the origin of products or raw materials must meet the eco-environmental quality standards of green food. Such as no pesticide, no three wastes pollution, etc.

2, crop planting, livestock and poultry breeding, aquaculture and food processing must comply with the production and operation procedures of green food.

3, the product must meet the quality and hygiene standards of green food.

4, product packaging must conform to the national general food labeling standards, in line with the specific packaging and labeling requirements of green food.

It is recommended that you drink fresh milk that has won the title of "green food".

What are the medicinal values of milk?

Answer: Milk is not only a nutritional tonic suitable for all ages, and is praised as "the closest perfect food" by nutritionists, but also contains the following substances for preventing and treating diseases:

Orolic acid. It can lower cholesterol. The healthiest people in the world are Maasai people in Africa. They drink milk as water, and their blood cholesterol content is very low. Twenty-six steps of cholesterol production by liver enzymes, and whey acid in milk can interfere. The inhibitory effect of milk on the production of cholesterol in the liver greatly exceeds the amount of cholesterol brought to the human body by milk itself.

Casein. Australian experts found that it can prevent dental caries and treat slightly damaged dental caries.

Trihydroxy trimethyl glutaric acid. American scholars have found that it can prevent and treat cardiovascular diseases, especially reduce the incidence of coronary heart disease.

Studies by foreign scientists have also proved that morphine contained in milk has a sedative effect. Therefore, drinking milk before going to bed helps to prevent insomnia.

Milk contains about 5% lactose. It has long been proved that lactose is converted into monomolecular glucose and monomolecular galactose after being digested and absorbed by human body. Galactose plays an important role in the formation and development of brain marrow and nerves. In addition, lactose can also promote the growth of beneficial lactic acid bacteria in the intestine. Lactic acid bacteria are beneficial to the absorption of calcium and other minerals by the elderly and have a positive effect on preventing osteoporosis, which is quite common in the elderly.

In addition, milk has a good preventive and therapeutic effect on digestive tract ulcer, gastric bleeding, habitual constipation, heavy metal poisoning and gastroenteritis.

What diseases is yogurt more conducive to prevention and treatment?

A: As a health food, yogurt is more conducive to the prevention and treatment of diseases.

Prevention and treatment of hypertension. According to research, hypertension is related to insufficient calcium intake. Yogurt with high calcium content will increase urinary sodium excretion and lower blood pressure. In addition, yogurt is rich in protein and protein, which helps to maintain vascular elasticity and prevent vascular injury and cerebral hemorrhage.

Prevent coronary heart disease. Trihydroxytrimethylglutaric acid in yogurt can inhibit the production of cholesterol in the liver, lactic acid bacteria can "eat" cholesterol, while calcium can reduce the absorption of cholesterol, and methionine rich in yogurt can soften arterial blood vessels, which can prevent the occurrence of coronary heart disease.

Prevention of osteoporosis. In middle-aged and elderly people, due to the rapid loss of calcium, bones tend to become brittle and prone to fractures. Yogurt is an ideal food for middle-aged and elderly people to supplement calcium, which is more effective than simply eating calcium tablets.

Prevent rectal cancer. Lactic acid bacteria in yogurt can decompose sugar into lactic acid, which can inhibit the growth of harmful bacteria such as Escherichia coli and swallow carcinogens, making it unable to play its role.

What should I pay attention to when drinking yogurt?

Answer: To give full play to the nutritional and health care functions of yogurt, we should pay attention to the drinking methods.

First, don't drink on an empty stomach. The survival of lactobacillus is closely related to the PH value in gastrointestinal tract. The results of bacterial culture showed that lactobacillus grew well in the environment above PH5.4, but it was difficult to survive below PH2. Because the PH value of gastric juice is below two when people are on an empty stomach, it rises to three to five after meals. Therefore, if you drink yogurt on an empty stomach, lactic acid bacteria are easily killed by gastric acid, and the health care function of yogurt is obviously weakened. Generally speaking, it is best to drink it within two hours after a meal.

Second, it is not suitable for boiling and drinking. Lactic acid bacteria which are beneficial to human body contained in yogurt are not resistant to high temperature. Once boiled, it will be killed, so the unique health care function of yogurt will disappear. Therefore, when drinking yogurt, it is not advisable to boil it (because yogurt has been sterilized during production) or take it with boiling water.

What diseases does milk have curative effect on?

Answer: Drinking 200 grams of hot milk on an empty stomach every morning for 30 days can increase hemoglobin and red blood cell count and cure anemia and malnutrition. 250 grams of fresh milk and 50 grams of peanuts (soaked and mashed), boiled with honey every day and taken continuously for 30 days, can stimulate gastric acid secretion, enhance gastric digestive function and reduce gastric malignant transformation. Drinking a cup of frozen milk every time, 2-3 times a day, can shrink the gastric mucosal blood vessels and accelerate hemostasis. 250 grams of fresh milk and 4 slices of ginger every day, boiled and taken twice, are effective for nausea and morning sickness. Drinking a cup of hot milk on an empty stomach every day can relieve constipation and treat senile constipation. Because milk is rich in whey protein, it can combine with harmful metal dust such as lead and mercury swallowed into gastrointestinal tract to form insoluble compounds, which reduces the absorption of human body. Milk is rich in calcium, which can accelerate the excretion of lead and mercury from urine and prevent lead and mercury poisoning. It is advisable to drink fresh hot milk 3-4 times a day, one bowl at a time. Fresh milk contains a certain amount of anti-salmonella, anti-polio virus, anti-diphtheria bacteria and so on. Feeding milk to babies helps to enhance their resistance to the above bacteria or viruses.

Is the "thin" and "thick" of fresh milk related to the quality of milk?

Answer: When drinking bottled fresh milk, some people think that milk with a thick layer of butter on the bottle wall has high nutritional value. In fact, this view is wrong

In the production of fresh milk, it is generally necessary to "homogenize" raw milk. Homogenization is a new technology in milk processing, that is, the fat globules in milk are crushed, so that the fat is fully dissolved in protein, thus preventing the fat from sticking and coagulation.

Homogeneous milk is thinner than heterogeneous milk.

Homogeneous milk has two advantages over heterogeneous milk: first, it is easier for human body to digest and absorb fat globules after fine processing; Secondly, the fat balls are crushed and dissolved in milk, giving off a fat fragrance and having a better taste.

Homogeneous milk protein has small colloidal particles, moderate viscosity and quite balanced nutritional value. Those uneven and sticky milk are difficult to be fully absorbed by the human body, which will cause unnecessary waste. Moreover, young people who are old, weak, sick and have poor digestive ability can easily cause gastrointestinal discomfort when drinking this milk.

In recent years, under the strong propaganda of some dairy enterprises, some consumers have formed a wrong concept of milk consumption, thinking that fragrant milk is good milk. Accustomed to this unnatural taste, they say that drinking real pure fresh milk is mixed with water. It means "what is false becomes true, and what is true also becomes false". Some cartons of milk on the market now are fragrant and thick, but food additives such as spices and thickeners have been added.

When choosing milk, it is a big misunderstanding to judge the quality of milk by the "thinness" and "thickness" of milk surface.

Is it unsafe to drink pasteurized milk?

Some enterprises producing normal temperature milk attack pasteurized milk by improper propaganda, saying that it is unsafe to drink pasteurized milk, and only ultra-high temperature sterilization is the safest. In fact, everyone in the dairy industry knows that pasteurization is a commonly used milk disinfection method in the world, which preserves the nutrition and natural flavor of milk to the maximum extent, and can kill harmful bacteria in it, making the processed milk delicious, pure and hygienic; Ultra-high temperature sterilization destroyed the nutrients in milk. In order to meet the requirements of shelf life beyond the second half of normal temperature, preservatives may be added to normal temperature milk (also known as ultra-high temperature sterilized milk). Nitrite and nitrate in preservatives can combine with the decomposition products of protein in food to form carcinogenic nitroso. In developed countries in Europe and America, the vast majority of liquid milk sold in the market is pasteurized milk, and normal temperature milk only accounts for a very small proportion.

What is "no milk resistance"?

The so-called antibiotic-free milk is the antibiotic-free milk produced by raw milk. After antibiotic treatment, there are still antibiotic residues in the milk of dairy cows for a certain period of time, and people who are allergic to antibiotics will have allergic reactions after taking them, and people who are not allergic will also accumulate antibiotics and become resistant to antibiotics. European and American countries banned the sale of milk containing antibiotics as early as the 1950s, but there is no such hard target in China at present.

China Dairy Industry Association suggested that dairy products should be labeled as milk-free in the future, but it was opposed by a considerable number of small and medium-sized enterprises on the grounds that it would affect the survival of enterprises. At present, 70%-80% of domestic cows are self-employed, but at present, the raw milk of many dairy enterprises comes from self-employed, so it is difficult to "resist". Large-scale specialized cattle farms are easier to achieve "no resistance".

What happened to the "fresh ban" that shocked the dairy industry in 2005?

The General Rules for Labeling in prepackaged foods issued by the National Standardization Administration Committee is scheduled to be implemented on June 5438+ 10/day, 2005, and the guiding document "Guidelines for the Implementation of National Standards for Food Labeling" compiled by the National Food Industry Standardization Technical Committee will take effect at the same time. According to these two documents, the milk produced in China can no longer use the names of "fresh milk", but must use the standard names of "sterilized milk (milk)" and "pasteurized milk (milk)". This regulation is called "no fresh order" by the dairy industry.

When the "fresh ban" came out, it immediately caused great controversy. The biggest opposition comes from enterprises and dairy associations with pasteurized milk as the leading product. A number of provincial and municipal dairy associations reached an agreement and publicly declared that they would resist the implementation of the "no fresh order".

"Sterilized milk (milk)" and "pasteurized milk (milk)" are still unfamiliar terms for most consumers. Consumers have no time and no obligation to understand various terms and concepts. They hope that the competent authorities will give an objective and interest-neutral statement to standardize the market competition of enterprises and facilitate their choice. And can the two so-called standardized names "sterilized milk (milk)" and "pasteurized milk (milk)" meet the expectations of consumers?

If the liquid milk market in China is compared to a balance, one end is pasteurized milk and the other is normal temperature milk. At present, normal temperature milk has advantages, but the balance is barely balanced. The most powerful weapon for pasteurized milk to defend its position is the word "fresh". If the word "fresh" is removed from pasteurized milk, this balance is likely to be completely broken. Therefore, in view of the "fresh ban", enterprises with pasteurized milk as the leading product must "discuss a statement".

According to insiders, a possible compromise is that both normal temperature milk and pasteurized milk can be labeled as "fresh". This is just like on the balance, pasteurized milk does not take away the word "fresh", but adds the same weight to normal temperature milk. This will also upset the original balance. The author thinks that if normal temperature milk can be labeled as "fresh", then dried meat and canned meat can also be labeled as "fresh meat", and dried fruit and preserved fruit can also be labeled as "fresh fruit", as long as they have not passed the shelf life and have not deteriorated, they can still be eaten.

As the referee of market economy activities, the important duty of government departments is to formulate fair and reasonable rules, and when exercising this power, a cautious attitude is essential.

The "Guidelines for the Implementation of National Standards for Food Labeling" quoted a food label as a reference: "When the word' fresh' is used on the food label or label, it means that the product is in a' raw' state and has not been frozen or subjected to any form of heat treatment or any other form of antiseptic treatment." A person in charge of China Dairy Association pointed out that this quotation was taken out of context, because the law has such a statement after the above clause: "If the word' fresh' does not express or imply that the food has not been processed or preserved, the use of the word' fresh' on its label or logo is not restricted by this law, for example, it is allowed to use' fresh' to describe pasteurized whole milk (because consumers generally know that milk has been pasteurized)."

Many countries, including the United States, Britain, Germany, Japan and Australia, are used to calling pasteurized milk fresh milk.