Pasteurized Milk - Sterilized by the pasteurization method, it requires refrigeration at 4°C-10°C throughout the entire process and is currently quite popular. It maximizes the retention of nutrients in milk. Most milk with a short shelf life is "homogenized" milk pasteurized by this method. This sterilization method allows for the ideal preservation of nutrients in milk and is one of the most advanced milk sterilization methods in the world today.
The so-called "homogenization" refers to a new process in milk processing, which involves crushing the fat globules in milk to fully integrate them into the protein, thereby preventing fat adhesion and coagulation, and also making it easier for the human body to absorb. The shelf life is generally within 48 hours. Its nutritional value is not much different from fresh milk, with only about 10% loss of B vitamins, but some physiologically active substances may be inactivated.
UHT Milk - Uses ultra-high temperature sterilization, which can kill all harmful bacteria, extending the shelf life to 6-12 months without the need for refrigeration. However, nutrients suffer significant losses.
Reconstituted Milk - Milk powder cannot be used for pasteurized milk, but it can be used for UHT milk, yogurt, and other dairy products, but it must be labeled with the ingredient as "reconstituted milk" or "water and milk powder".
Raw Milk - In many developed countries, unpasteurized raw milk is the most popular among consumers, but it is also the most expensive. Freshly milked milk contains antibacterial active substances such as lysozyme, which can be preserved for 24-36 hours at 4°C. This milk does not need to be heated, not only is it rich in nutrients, but it also retains some trace physiologically active components in milk, which is very beneficial for children's growth.
Sterilized Milk - Many manufacturers produce long-shelf-life "brick pack" milk to meet the needs of office workers. The long-shelf-life brick pack milk has been fully sterilized during processing, and most of the beneficial bacteria for the human body have also been "wiped out," so the nutrients in the milk are also destroyed. The packaging of this milk is very similar to fresh milk, and the shelf life is mostly 30 days or longer, with some sterilized milk having a shelf life of over 6 months. Sterilized milk generally has a richer taste, but there is a certain loss of nutrients, with a 20%-30% loss of B vitamins.
Antibiotic-Free Milk - This term is recognized by most people, but it does not appear on the outer packaging of milk because it is one of the indicators for milk leaving the factory. Generally, milk from well-known manufacturers should meet this standard.
Antibiotic-free milk refers to milk produced from raw materials that do not contain antibiotics. "Antibiotic" refers to the various antibiotics used to treat sick cows, commonly including penicillin, streptomycin, etc. Cows are prone to mastitis during seasonal changes each year, and mechanical milking also makes cows more susceptible to mastitis than manual milking. By injecting antibiotics directly into the cow's udder, the cow can recover quickly. Milk from cows treated with antibiotics will contain a small amount of residual antibiotics for a certain period of time, and this milk cannot be used as raw material for edible milk processing and production.
Water Buffalo Milk - Although the yield of water buffalo milk is relatively low, its content of protein, amino acids, milk fat, vitamins, trace elements, etc., is higher than that of Holstein milk. According to measurements by relevant national scientific research departments, water buffalo milk is of excellent quality and can be called the best among milks. Its value is twice that of Holstein milk. It is particularly high in zinc, iron, and calcium, which are most suitable for children's growth and anti-aging. It is rich in amino acids and vitamins and is a nutritious food suitable for both the old and the young.