1. The market offers a wide variety of milk beverages, which can generally be divided into two main categories: milk and milk-containing drinks. The packaging of milk-containing drinks is labeled with terms such as "drink," "beverage," or "milk drink." In addition to milk, their ingredient lists typically contain water, sweeteners, etc., and their protein content is generally around 1%. Milk products, on the other hand, are the true "milk." This includes pasteurized milk, sterilized milk, yogurt, and other products. Their ingredients consist of milk and do not contain water (with the exception of reconstituted milk), and their protein content is generally above 2.3%. These are two different types of beverages with vastly different nutritional values and should not be confused. Consumers should pay attention to the differences when making a purchase.
2. Among milk products, yogurt is made by fermenting milk. It not only retains the nutritional value of milk but also contains beneficial microorganisms like lactic acid bacteria that can inhibit spoilage bacteria in the human intestine and promote the digestion and absorption of nutrients, making it a nutritious food suitable for all ages. Pasteurized milk is a liquid product made by treating milk with low-temperature pasteurization (60°C-82°C). This process kills the vegetative forms of microorganisms while fully preserving the milk's nutrition and freshness. Like yogurt, it has a short shelf life and must be stored at low temperatures (2°C-6°C). It comes in various packaging such as plastic bags, glass bottles, and "fresh cartons." Sterilized milk is treated with ultra-high-temperature instantaneous sterilization, which completely destroys all viable microorganisms, making it commercially sterile. It can be stored for a long time at room temperature and is packaged in formats like "Tetra Brik" and "Tetra Pak." There has been constant debate about the superiority of various dairy products. I believe each has its own advantages and disadvantages. In terms of nutrition, milk primarily provides high-quality protein and calcium. This comparative test shows that under the same conditions, the protein and calcium content in the three types of milk products differ only slightly. Consumers can choose different dairy products according to their own needs.
3. Many consumers are concerned about "reconstituted milk" (also known as "restored milk"). Reconstituted milk refers to milk that has been concentrated and dried into condensed milk or milk powder, and then reconstituted by adding an appropriate amount of water to achieve a similar ratio of water to solids as in the original milk. National standards allow yogurt and sterilized milk to be made from reconstituted milk, but pasteurized milk cannot. It also stipulates that products made from reconstituted milk must be clearly labeled as such. However, some manufacturers conceal the fact that they are using reconstituted milk as an ingredient, failing to disclose it or list "water" and "milk powder" in the ingredient list. Relevant authorities must strengthen supervision. Although there is much controversy about the nutritional value of reconstituted milk, national nutritional requirements for dairy products made from it are the same as for those made from raw, fresh milk. The key is that the label must clearly indicate this, respecting the consumer's right to know. Consumers can identify reconstituted milk by checking the label.
4. Based on fat content, milk products are categorized as whole, partially skimmed, and skimmed. National standards stipulate that for pasteurized milk, sterilized pure milk, and plain yogurt, the fat content for whole milk is ≥3.1%, for partially skimmed milk it is 1.0-2.0%, and for skimmed milk it is ≤0.5%. For flavored sterilized milk, flavored yogurt, and fruit-flavored yogurt, the fat content for whole milk is ≥2.5%, for partially skimmed milk it is 0.8-1.6%, and for skimmed milk it is ≤0.4%. The fat in milk products is of high quality, easily digestible and absorbable, and provides energy to the body. Partially skimmed and skimmed milk are suitable for healthy individuals, especially adults who need to limit or reduce their intake of saturated fat.
5. In recent years, the dairy market has seen a surge of new concepts, such as "extra-rich milk," "high-calcium milk," and milk fortified with trace elements like iron and zinc, which often confuses consumers, making it difficult to choose. Experts point out that adding fats, calcium, etc., to milk is not inherently wrong, but it must comply with national standards for additives and be clearly labeled to allow for informed consumer choices. Furthermore, milk is itself a naturally ideal food. It remains inconclusive whether artificial additives can significantly enhance the nutritional value of milk or its effects on the human body.
6. When purchasing milk products, it is best to choose products from well-known brands with complete and detailed labeling. Pay attention not to confuse them with other beverages, and be sure to check for the production date and expiration date. Note that different types and packaging of products have different shelf lives and storage methods. It is advisable not to purchase products if they have been improperly stored or if the packaging is damaged.