3 Tips for Selecting High-Quality Milk (Photo Gallery)
Milk is a nutritional essential in every household. After drinking so much of it, do you really know how to select milk that is absolutely safe, high-quality, and fresh? The editor below will teach you how to choose milk that has passed quality inspection.
Method 1: Good Milk Doesn't Stick to the Cup
Pour the milk you bought (unboiled or unheated in a microwave) quickly into a clean, transparent glass. Then, tilt the glass slowly. If a thin layer of milk film remains on the inner wall of the glass, doesn't stick, and can be easily rinsed off with water, then it is made from fresh raw milk.
This type of milk is delivered to the processing plant in a short time and has a very low total bacterial count. If the milk film on the glass is uneven, or if there are even tiny particles visible to the naked eye clinging to the wall and difficult to clean, it indicates that the milk is not fresh enough.
Method 2: Distinguish Quality by Droplets
Into a bowl of cold water, drop a few drops of milk. The milk that coagulates and sinks to the bottom is of better quality, while milk that scatters and floats indicates poorer quality.
Method 3: Examine the Milk Skin to Judge Quality
If you enjoy boiled milk, observe the milk skin on the surface after the milk has been boiled and cooled. A complete milk skin on the surface indicates good milk, while a surface that looks like tofu pudding indicates spoiled milk.
In addition to these "unique" little tricks, there are also some widely recognized principles that can help you select high-quality milk.
First, among products at the same price point, choose the one with a higher fat content. Generally, the higher the milk fat content of raw milk, the better the quality. Unlike protein, milk fat is rarely adulterated with artificially added chemicals. A high protein content does not necessarily mean the milk is of high quality.
Second, among products with the same fat content, choose the one that has been pasteurized at a low temperature, as low-temperature pasteurized products retain nutrients more comprehensively. If you don't mind paying a little more, choose milk in "Fresh House" packaging, as this type of packaging better preserves the freshness and flavor of the milk.
Third, if your consumption is small, choose a smaller package to prevent the opened milk from spoiling due to improper storage. (Editor: Peng Juan)