With a wide variety of milks on the market, each with different selling points, experts from the China Dairy Association are urging consumers to avoid three common misconceptions when selecting milk to prevent blind consumption.
Misconception One: UHT milk and fresh milk have the same nutritional value
Experts point out that UHT (Ultra-High Temperature) milk is sterilized at a temperature of not less than 135°C for at least one second. This method kills harmful bacteria in the milk but also destroys its nutritional components. Fresh milk, pasteurized at 72°C to 75°C, kills harmful microorganisms while preserving the beneficial nutrients for the human body. Therefore, the nutritional value and freshness of UHT milk are inferior to fresh milk that has been pasteurized.
Misconception Two: A rich and creamy taste means it's good milk
Some milks on the market today have a very rich and creamy taste. Experts believe that the "natural" taste of fresh milk is light and pure. The different flavors in some milks are due to food additives added by manufacturers to cater to consumer tastes, which has no bearing on the milk's nutritional value.
Misconception Three: All milk is of similar quality
Experts believe that different dairy companies vary in aspects such as their milk sources and the sophistication of their processing techniques. Consequently, the quality of their milk products also differs greatly. Therefore, consumers should try to choose products from companies that have advantages in milk sourcing and processing technology.