According to the relevant survey data, most of the milk sold on the market today belongs to bactericidal milk, which is often referred to as sterilized milk. Experts pointed out that don't look at the different names of milk on the packaging. In fact, from the sterilization method, basically divided into two categories. One is pasteurized milk, which is commonly known as pasteurized milk. As the name implies, it is the milk that is sterilized by the "pasteurization method." "Pasteurization" is the use of low temperature to kill pathogenic bacteria in milk for a long period of time, retaining bacteria that are beneficial to the human body. However, since this method cannot eliminate all the microorganisms in the milk, the product needs to be refrigerated and the shelf life is relatively short, usually only a few days. Another type called sterilized milk uses high temperatures to kill all bacteria in the milk. Since there is no microorganism in the milk, it can be stored at room temperature, and the shelf life is longer, generally up to 3 months.
Pasteurized milk is often referred to as "fresh milk" because it contains many nutrients. In fact, regardless of whether the low-temperature or high-temperature method is used in sterilization, it will have a certain impact on the nutrient content of milk, and the real fresh milk should be unprocessed milk. It should be noted that the most important effect of heating on milk nutrition is water-soluble vitamins and proteins. The study found that about 10% of B vitamins and 25% of vitamin C are lost during the heating process. In general, the deeper the heating, the more these nutrients are lost. Milk has a high nutritional value of whey protein, which also causes a certain loss when heated. Experiments have shown that about 10% of whey protein denatures during pasteurization, whereas 70% of whey protein denaturation is possible in UHT sterilized milk. Therefore, the use of pasteurized pasteurized milk, relatively speaking, the nutritional value is higher.
Nutrition experts specifically reminded: First, buy now drink, try to buy milk with a short shelf life, do not store for easy, that the longer the shelf life of the milk is better. The second is the purchase of milk packed in a roof carton. This type of milk is mostly pasteurized at low temperatures. The nutrition and taste are better. Most of the bottled milk is sterilized twice and the nutritional value is reduced. The third is to buy back the milk is best to drink directly, do not reheat, otherwise it will cause further loss of nutrition. In addition, it is also important to note that opening the packaged milk should be done as much as possible, because the longer it takes, the greater the nutritional loss.
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