20 Facts About Dairy Products
2018-08-21 15:48 Tuesday
There are a wide range of dairy beverages available in the summer, ranging from pure milk, yogurt, and flavored milk, to reconstituted milk and lactic acid bacteria beverages. However, choosing the best option can be tricky. In this article, we will present you with some important knowledge about dairy products, to help you make an informed decision as a dairy consumer.
1. The recommended daily milk consumption for adults in China in the Dietary Guidelines for Chinese Residents is 300ml.
2. For individuals with lactose intolerance (common in East Asia), yogurt is a better nutritional option than milk.
3. Milk has an ideal calcium-phosphorus ratio, which is conducive for calcium absorption.
4. Milk consumption has no direct correlation with height. Human height is determined by a combination of genes and environmental factors.
5. Whole milk is composed of 90% water and 10% other ingredients, including protein, fat, carbohydrates, vitamins and calcium.
6. Low-fat milk contains less cream and only half of the fat in whole milk, making it a healthier option.
7. Skim milk contains zero cream and 1/7 of the fat when compared with full milk; it is perfect for overweight people, or individuals that suffer from high sugar blood, and high cholesterol.
8. Low-lactose milk is a blend of milk and lactase enzyme, helpful for dissolving the lactose in milk, a good option for people with lactose intolerance.
9. Pasteurized milk is the milk processed by low-temperature pasteurization technology, which retains essential milk flavor and nutrition, a suitable product for daily milk consumers.
10. Normal temperature milk, also known as ultra-high temperature milk, is sterilized at a high temperature (135℃-150℃), a process that kills all microbes and endospores, but also damages vitamins and nutrients in milk.
11. Yogurt is a blend of lactic acid bacteria, sugar and milk. It can help with lowering blood pressure, weight loss, and improved digestion, but it is not suitable for people with hyperacidity.
12. Cheese also contains lactic acid bacteria but has no whey. 1kg cheese is made from 10kg milk.
13. Cream is the semi-solid property extracted from milk. Fat content in cream ranges from12%-38%.
14. Butter is the solid fat processed with milk, of which 80% is fat content. Due to this, butter should be consumed in moderation.
15. Sour cream is obtained by fermenting regular cream with certain kinds of lactic acid bacteria.
16. Margarine, also known as hydrogenated oil, is processed with plant oil, water, salt, and milk powder. Margarine generates trans fatty acids, which can be detrimental to health.
17. In order for optimal calcium absorptivity, milk is best consumed half an hour after dinner. Generally speaking, drinking milk after meals maximizes its nutritional value.
18. Milk storage temperature should not be supercooling. The nutritional content in milk will be damaged if the temperature falls below 0°C. Due to this, freezing milk is not recommended.
19. To preserve the various vitamins present in fresh milk, milk should be placed in a refrigerator or in the shade, and kept out of direct sunlight or lamplight.
20. To prevent digestive or intestinal system damage, normal temperature milk is the optimal choice in the summer.