Which one has the highest calcium content in pasteurized milk?

The calcium content of milk should be divided into calcium and ordinary, what kind of milk is pasteurized milk? I haven't drunk it, we usually drink room temperature milk.

In fact, there is almost no difference between the nutritional content and calcium content of these two types of milk, but the sterilization method is different, the shelf life time is different, and the packaging is different. Hope you're satisfied!

Pasteurized yogurt is throughPasteurizationThe yogurt made by the process has a short sterilization cycle, the nutrition retention is more comprehensive, the general dairy products are rich in calcium, and the calcium will not be lost too much due to the sterilization process, but the ingredients indicated on the food label, calcium is not mandatory, and the content of calcium in the nutrition table does not mean that the product does not contain calcium.

Yogurt is produced by the fermentation of milk, the main ingredient is still milk, and the calcium content will not change with the change of properties, so the calcium content is still the calcium content in the original milk.

And the main role of yogurt is not to supplement calcium, but to regulate the stomach, so probiotics.

The number comes first. Burning is so that the general yogurt is not labeled with calcium. However, the general calcium content is still in 80-100 100ml yogurt.

1. The nutritional value is different.

1) Fresh milk with a shelf life of only one day is pure fresh milk, and the nutritional value of unprocessed milk is higher than that of fresh milk with 7 degrees in 4 days.

2) Fresh milk with a shelf life of 7 days is pasteurized and sterilized, and the nutritional value is not unprocessed, and the nutritional value of only one day of shelf life is high.

2. The storage conditions are different.

1) Pasteurized fresh milk must be stored at a low temperature of 0 4 degrees, more than 4 degrees, bacteria will multiply in large numbers, and low temperature refrigeration can be shelf life for up to 7 days.

2) Pure fresh milk that has not been pasteurized can be stored for one day at low temperature and refrigeration, so it must be drunk on the same day.

3. The shelf life is different.

1) Pasteurized fresh milk can be stored for 7 days.

2) Unpasteurized fresh milk can only be stored for 1 day.

In fact, the biggest difference between fresh milk and room temperature milk is that the sterilization method is different. "Pasteurization" (63 -85) produces "fresh milk", and "UHT sterilization" (132) produces "room temperature milk". It is true that the low temperature of "pasteurization" will destroy some nutrients in fresh milk less, but the high-quality protein and calcium provided by milk are almost unaffected by high temperatures, and other nutrients are different, but not much.

Healthy and light: pasteurized milk and room temperature milk, who has higher nutrients, listen to what the experts say.

Pasteurized milk is good, you have to remember that in China the fewer additives the better. Milk at room temperature is much worse than pasteurized milk.

Pasteurized milk: It is made of fresh milk as raw material, pasteurization method of milk, characterized by the use of about 72 85 low temperature sterilization, in the killing of harmful bacteria in the milk while preserving the nutrients and pure taste.

Room temperature milk: UHT sterilization refers to the instantaneous sterilization treatment of 4 to 15 seconds at a temperature of 135-150 to completely destroy the microorganisms and spores that can be grown, and kill all the beneficial and harmful microorganisms in the milk to meet the requirements of commercial sterility.

Therefore, pasteurized milk has high nutritional value and contains many probiotics for the human body.

"Pasteurized milk also has to be sterilized, but the sterilization method is different, and all the bacteria cannot be destroyed, so it will still be bad after a long time, and it can only be refrigerated, and the shelf life is also very short. UHT does not mean that the milk is bad.

In addition, there is a lot of pasteurized milk abroad, because most of them have the habit of drinking milk every day, if everyone in your family drinks it every day, then it is no problem to buy pasteurized milk and drink it within the shelf life, but this is often not the case in China, which is caused by the different market demand structure. "

There is no essential difference, and the nutritional value is about the same.

First of all, in terms of nutrition, there is no difference. It's all pure milk. Pasteurized milk is pasteurized at low temperature, and ambient milk is ultra-high temperature sterilized.

Pasteurized milk then has a shelf life of 1-7 days and must not be taken out of refrigeration. Room temperature milk has a shelf life of dozens of days and can be placed at room temperature. Nothing else.

Generally speaking, room temperature milk is more nutritious, and the specific reasons are as follows:

Normal temperature milk is generally sterilized by flash evaporation (ultra-high temperature instantaneous sterilization method), the time is very short, and the damage to nutrients such as B vitamins in milk is small.

Pasteurized milk, which is generally pasteurized, destroys the nutrients in the milk that are sensitive to temperature.

The goal of pasteurization is to reduce the number of bacteria to 1 per 100,000, which is 5 "log reductions" in technical terms. At a certain temperature, the heating time is 5 times the value of the bacterium d at that temperature. After pasteurization, the bacteria in the milk are not completely killed.

Refrigeration is still required after sterilization. Even under refrigerated conditions, the remaining bacteria will grow slowly. The so-called shelf life of pasteurized milk is actually the time before these bacteria grow to a certain amount.

Ambient milk is held at ultra-high temperatures (usually above 135 degrees Celsius) for one or two seconds, abbreviated as UHT, with a sterilization target of 12 "log reductions". That is, it heats up for at least 12 times the d-value at that temperature.

Healthy and light: What is the difference between pasteurized milk and room temperature milk, let's take a look.