Milk Of Short Quality Guarantee Period Is More Nutrient

By Author: Emma111
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Related survey data show that milk sold on the market at present, mostly belongs to sterilization milk, which is also the so-called disinfection milk. The expert points out, although the packing on the milk is different, actually, from the sterilization method, it is basically divided into two categories. One is the pasteurizing milk, namely “Pasteur disinfection milk”. As the name suggests, it is the milk sterilized by “pasteurizing method”. “Pasteurizing method” is in a long time, with low temperature to kill the pathogenic bacteria, but keep the beneficial bacteria in the milk. Nevertheless, because this method cannot eliminate all microorganisms in the milk, the products should be kept in cold storage, quality guarantee period is also short, usually only a few days. Another is called sterilization milk, which is use high temperature to kill all the bacterium in the milk. Because microorganisms in the milk don’t exist, the milk can be preserved at room temperature in a long quality guarantee period, with average of over 3 months.

because there are many saved nutrition constituents in the pasteurizing ...
... milk, it is often called “fresh milk” by manufacturers, In fact, no matter low temperature or high temperature in sterilization, it will nutrients will have certain effects on nutrition constituents, and the true fresh milk should be the unprocessed milk. You should know, heating will have the biggest influence on the water-soluble vitamins and protein. Study found that in the heating process, about 10 percent of B vitamins and 25% of vitamin C loss. In the ordinary circumstances, the deeper the degree of heating is the more nutrient losses. Milk has kind of lactalbumin with nutrition of high value, which losses when heated. The experiment proves, about 10% lactalbumin will denaturize in pasteurization, while in the high-temperature sterilization 70 percent of lactalbumin may denaturize. Therefore, pasteurized milk in low-temperature has relatively higher nutritional value.

Nutrient expert specially reminds: one is to drink after buying it right away, try to buy the milk with short quality guarantee period. Do not buy the milk with short storage period in order to preserve it. 2 it is to buy the milk with roof packaging, this milk much take cryogenic pasteurizing, nutrition and tastes is quite good. But most bottled milk is through secondary sterilization, nutritional value is reduced. Three is to drink directly after buying the milk, don’t heat it again, otherwise, it will cause further loss of nutrition. In addition, we should drink the milk off as soon as possible after opening it, because the longer we preserve it, the greater nutrition it losses.

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