Pasteurization is included in almost every milk production line. Why is there such an arrangement? Pasteurized milk is very important for people's health, otherwise pasteurized milk will be harmful to people's health.
Pasteurization will not destroy or reduce the nutritional value of fresh milk, nor will it change the composition and vitamins.
In recent years, there are different types of milk with different fat content on the market. The removal of fat from fresh food can only be achieved by mechanical technology without the intervention of chemicals. Milk with a lower animal fat content is equally healthy for the elderly and is more useful because of the relationship between fat and obesity and to prevent reduced energy intake. As part of the overall healthy diet plan, skimmed milk has a protective effect on heart health.
The importance of milk to human health and its nutritional value
Raw milk is an important factor in the diet and can provide many essential nutrients for the normal development of human body, bones and teeth. Raw milk is a valuable source of calcium, protein, vitamins, enzymes and trace elements. A glass of milk (about 200 ml) provides the average person with one-third of the recommended daily calcium intake. Milk is also important in nutrition because it contains protein, tulip energy (mainly saturated fat), vitamins B1, B2 and B12, phosphorus (P) and iodine (I).
In addition, milk consumption provides niacin (known as vitamin B3, niacin or vitamin PP), folic acid, vitamins A, D and C, potassium (k), magnesium (mg) and zinc in the human diet.
Milk fat is a concentrated source of energy, which is why removing fat from milk can reduce calories. Compared with whole milk, the heat of semi skimmed milk is about 2 / 3 of that of whole milk, while the heat of skimmed milk is only half of that of ordinary milk. However, most health authorities advise children under the age of two not to eat low-fat milk because they need concentrated energy (fat) to grow rapidly, especially the normal development of the nervous system. Skimmed milk should not be included in the diet until the age of five.
Five main types of milk
1. Raw or processed natural whole milk
No milk containing 3.5-5% fat is added or removed, depending on the breed of cow (sheep or goat).
2. Standard or ordinary whole milk
Standardized milk contains 3.5% to 4% fat.
3. Semi skimmed milk
Half of the fat has been removed. Contains 1.5-1.8% fat.
4. Skimmed (low-fat) milk
Almost all the fat has been removed. The fat content is less than 0.5%.
5. Low lactose milk or lactose free milk
Lactose (lactose) has been partially or completely removed for patients with lactose intolerance.
Everyone knows that milk is very important for people's health, which is fully reflected in the industrial milk production line. The necessary sterilization process is an important step before milk becomes a product on the market. Pasteurization is necessary for the current milk production line. Only milk that has undergone pasteurization is healthy and trustworthy.