Drink milk, should not choose normal temperature milk?

Milk, Glass, Fresh, Healthy, Drink, Food

Eight years ago, when I first moved to China, I had an amazing discovery in the supermarket: the small package of milk on the shelves was piled high, and the milk was stored at room temperature and had a shelf life of more than 6 months. Is it safe to do this, is milk still nutritious? Like most other Americans, our family buys fresh milk from the supermarket freezer, and immediately put it in the refrigerator after returning home. The shelf life is only about a week.

In modern society, one of our great advances in public health is pasteurization. Milk is sterilized after being extruded from cattle (or sheep and goats), mainly to kill poisonous bacteria and spores, which would otherwise cause serious damage to the human body and even death. To eliminate pathogens, it is necessary to heat the milk for a specific period - a process known as pasteurization, named after the famous 19th-century scientist Louis Pasteur. Heating not only kills pathogens but also slows down the deterioration caused by other bacteria.

Pasteurization heating technology does not eliminate all bacteria, so milk needs to be stored at low temperatures and consumed within two days of opening. The conventional pasteurization procedure is to heat at 70-75 degrees Celsius for 15 seconds - but the newer technique is to heat it at 150 degrees for 5 seconds. This kind of finished product is called ultra-high temperature (UHT) milk (also known as room temperature milk in China's domestic market). After heat treatment at such a high temperature, all harmful pathogens including spores, and enzymes that cause rancidity of milk are all killed, so milk can be stored at room temperature for several months. At the same time, the milk is directly filled after heating, thus minimizing the possibility of contamination.

But what about nutrition? High temperatures will kill vitamins and other molecules. All of the major government and nutrition websites I have visited, including the US Center for Disease Control and Prevention, the EU Food Information Council, and the New Zealand Food Safety The Authority has given the same core facts, but the expression is slightly biased. The US Centers for Disease Control and Prevention concluded that "drinking pasteurized milk will give you all the nutritional benefits of drinking milk while avoiding the risk of drinking raw milk. "At the same time, although I have read some articles that the enzymes of milk will be more damaged during the ultra-high temperature sterilization process, the US Centers for Disease Control and Prevention said: "The enzymes in the raw animal milk are good for human health. not important."

Most Europeans are sure to find it funny when I first learned about the hesitation of ultra-high temperature milk because, in most EU countries, this milk has been very popular many years ago. In China, ultra-high temperature milk is now the main product of the market, and many local brands can be seen on the supermarket shelves. As the demand for milk surges, the sales of ultra-high-temperature milk have surpassed the traditionally pasteurized milk that requires cold chain storage, because the latter is more difficult and costly in transportation and storage, especially in remote areas. in this way.
I have a lot of patients and online readers, both foreigners and Chinese. After the melamine incident in China's milk in 2008, I no longer trust China's mainstream milk brand and began to look for quality-assured milk – especially It is to ensure that children drink with confidence. Fortunately, foreign brands of ultra-high temperature milk can now be purchased on major e-commerce websites in China and can be shipped to almost anywhere in China.
Milk, Glass, Fresh, Healthy, Drink

In my opinion, ultra-high temperature milk is a very good choice - especially imported ultra-high temperature milk. Also, is it better to choose to buy organic milk thistle? For children over one-year-old, this type of dairy is certainly much better than infant formula, and paediatrician groups around the world have found that formula is less nutritious than ultra-high temperature milk or traditionally pasteurized milk. The World Health Organization and the World Health Organization, as well as many organizations, recommend that breastfeeding should be done until the child reaches the age of one, and then the child is turned to full-fat milk.

I am drinking imported organic ultra-high temperature milk, which is mainly for food safety prevention. At the same time, I think that the milk that young children and family drink is 100% free of pesticides, heavy metals and growth hormone, which are produced in health. I am very reassured by the cows raised on organic farms. Considering the various food safety scandals that occur frequently here, people are worried and choose to rest assured that they are not happy.

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