The recent milk powder scandal has been all over the news, making milk source quality a topic of unprecedented concern. Consumers are now asking: Is milk still safe to drink? What makes a good milk? Here, we'll help you brush up on your milk knowledge. Let's see what you've been getting right and wrong about milk.
Is loose milk the freshest? Wrong
Everyone knows that free-range chickens are better, and "pasture-raised" pork is the best. However, it's different for cows. Only healthy cows can produce healthy milk. The health of cows varies depending on their farming methods and living environments. Therefore, the quality of milk from small-scale, individual farms naturally differs. Moreover, manually milked milk has a higher bacterial content than milk from mechanical milking. Such milk is inconsistent in quality, tastes poor (often salty), has low protein content, and often fails nutritional tests. Consequently, unscrupulous farmers or collection stations add stabilizers, flavorings, substitute proteins, and other chemicals to substandard milk to pass it off as acceptable. Is thicker and more fragrant milk better? Wrong
Sometimes, the pure milk we buy is very thick and pure white. It has a rich, lingering flavor in the mouth. We often consider this to be high-quality milk. This is not the case. Truly good milk is not thick and does not have a strong flavor; it has a light fragrance and a milky-white or slightly yellowish color. Milk that is particularly thick and fragrant often contains thickeners, flavorings, and substitute proteins that are not natural milk components. While this may make it taste better, it can be harmful to your health. The quality of milk is determined by whether its nutritional indicators meet standards. Generally, pure milk has a protein content of about 3 grams per 100ml and a fat content of about 3.3 grams per 100ml. Is pure milk the same as fresh milk? Wrong
Many people believe pure milk is the same as fresh milk, but this is a misconception from advertising. Have you ever seen something "fresh" that can be preserved for several months? How can pure milk stay "fresh" at room temperature? It's because it is no longer fresh. High-temperature sterilization destroys some of milk's nutritional components, and the lactose can caramelize at high temperatures. Therefore, ultra-high-temperature (UHT) pasteurized milk is not of the highest quality. Internationally, fresh milk is sterilized using low-temperature pasteurization (below 80°C), which, despite a shorter shelf life, preserves the original nutrients and eliminates harmful bacteria, offering multiple benefits. Is the higher the calcium content in milk, the better? Wrong
The natural calcium content in milk from different manufacturers doesn't vary significantly. However, some manufacturers artificially increase the calcium content by adding chemical calcium to find a marketing edge. This added calcium is not easily absorbed by the human body and can accumulate over time, potentially leading to kidney stones. Is the lower the fat content in milk, the better? Wrong
Many people worry that drinking milk will make them fat, so they always choose low-fat or skim milk. In fact, the fat in milk does not directly convert to body fat. Moreover, the natural fat content in milk is not high, so the belief that drinking milk causes weight gain is a misconception. For people with high blood lipids, drinking low-fat or skim milk may be a dietary requirement, but it's not necessary for the general population. Long-term consumption of low-fat milk is not beneficial for health.
What is the healthiest milk to drink?
From a nutritional perspective, the ranking of milk types by nutritional value is: Pasteurized milk is gold, yogurt is silver, powdered milk is bronze, and shelf-stable milk (UHT with a long shelf life) is iron. To be more specific, if we were to score them: carton milk would get 100 points, milk in glass bottles or plastic bags would get 90 points, yogurt made from fresh milk would get 80 points, fortified powdered milk would get 60 points, yogurt made from powdered milk would get 50 points, and shelf-stable milk would get 40 points. Expert: Five principles to remember when buying milk
1. Do not buy products that have been heavily advertised for a long time. Choose brands that have been established for a while, may not have a lot of advertising, but have consistently good word-of-mouth.
2. Do not buy products that are frequently on sale. Companies that constantly engage in price wars cannot guarantee their product quality. If a product is discounted because it's nearing its expiration date or is not fresh, its safety and nutritional value are already compromised, making it not worth buying.
3. Try to buy locally produced products. Local products reduce transportation and storage steps, resulting in slightly lower costs and better value for the same price.
4. Try to buy the freshest products possible, preferably those with a shorter shelf life. The longer the shelf life, the more likely the loss of nutritional components and the greater the possibility of additives like preservatives.
5. Try to buy the purest, most natural products and fewer products with multiple added ingredients. Pure, natural products are harder to adulterate, whereas mixed products are much easier. For example, it is more difficult to fake pure milk than it is to fake milk beverages or powdered milk.