How to tell if milk has additives

Recently, the city’s Consumer Council held a lecture on food safety and scientific consumption in the Fuzhou Hotel. Chen Jie, a food nutrition lecturer, explained how to prevent food safety hazards, how to choose the right family food, and how to consume food scientifically. Dairy and other related knowledge.

Can fresh milk be cooked at high temperature?

A: The protein in fresh milk is affected by high temperature and it will change from a sol state to a gel state, which will lead to the appearance of precipitates and reduce the nutritional value. When the temperature exceeds 40°C, the nutritional value begins to drop. Therefore, the heating method that can retain the nutritive value of milk is to place the container containing milk in warm water at 40° C. and heat the milk through heat transfer.

How to save yogurt is better?

Answer: Due to the need to maintain the activity of this lactic acid bacteria, yogurt should be stored in a low temperature environment, generally 2 °C ~ 6 °C, and the preservation time is usually within 1 month. However, the lactic acid bacteria in yogurt drinks are few or even absent, so the shelf life will be longer and the storage conditions are not so strict, and they can be stored at room temperature.

How to tell if milk has additives?

A: Sometimes the pure milk we buy is very thick, pure white color, there is a rich milky drink in the mouth, this milk is often considered good milk. In actual fact, the real good milk is not sticky, but the taste is not rich, but with a faint scent, color milky or yellowish. For particularly fragrant milk, non-milk substances such as thickeners, flavoring agents, and substitute proteins may be added. The simplest way of distinguishing is to heat the milk, drink it before heating, and drink it after heating. If the taste is the same before and after, it means that the milk has no additives or few additives. If the taste is thick before light, it means that there are more milk additives.

The thicker the yogurt, the better?

A: The production process of yogurt is divided into stirring type and solidification type. The stirring type of yogurt is first put in a large container of milk and fermenting bacteria, using a certain temperature and time to stir the fermentation, and then into the cup, so I feel will Relatively thin. The solidified yoghurt is filled with milk and fermented bacteria directly in the cup, and then coagulation and fermentation is performed at a certain temperature and time, so the feeling is thicker. In fact, it is not the higher the nutritional value of yogurt.