What is the truth about milk is still worth drinking

That's a long question!!

Actually, most of what you said above is true. But there is a very important premise, which is the quality of milk.

In fact, as long as you drink good quality milk, it is still good for your health.

The celebrities of milk are spoiled by those who only seek profit.

I don't need to say too much about the benefits of milk.

There is nothing wrong with having something that people can eat???

If you don't listen to those rumors, it's best not to live, and kill yourself on a hunger strike as soon as possible.

When you were given a bottle of Coke and a burger, and then a bottle of milk and a steamed bun, which would you choose?

I think most people would choose the former.

This leads to a good conclusion that it is better to eat delicious junk food and drink junk drinks than to consume them.

Why is this a nutritious food that tastes bad?

In fact, what's the use of arguing about this?

In fact, there is no need to argue about the meaningless things, according to the fault finders, how many things can you find that can be eaten? To be honest, according to those fault-finding statements, all food in China is inedible, don't believe it, check it.

Supplement: I forgot to tell you that the best thing about milk is not only calcium, but also the most precious thing is protein!!

My daughter has been eating milk since she was 3 months old (just a little snack at night) and is now quite healthy!!

In fact, there is a common problem in China, that is, to define a thing indiscriminately, so as to achieve the goal of development.

In short, now, it's all up to our psychological effect, and other things are of little practical use! It's all in the heart, you already know that milk is not good, of course, it is worse than those who think it is good, it is mainly psychological!

Try to drink as little as possible, but don't drink it either, have you ever heard that drinking distilled water will make you have poor resistance? In the same way, many people are fine drinking tap water! The main body has adapted and can already resist damage, so saying that anything in moderation is good!

It's all hand-beaten, so let's give points.

There is an episode in the Encyclopedia that mentions milk.

Zhang Wuben, a famous Chinese medicine practitioner, said that Chinese soy milk is better than milk. And the milk drank on fire. Drinking milk before bed helps you sleep is the most erroneous statement

Now the milk, there are a few without those miscellaneous things!

It's best not to drink it and start drinking soy milk!

Wishing you good health!

As for your question above, I don't know.

But some of the people you talked about below can't help digestion when they drink milk, and they have diarrhea.

It is recommended that you drink Bright Yushu.

As a food, milk eggs are more nutritious. But not every single food can fully meet human needs. So milk is a good thing, but it can't be eaten as a meal.

Your question may be correct, but this status quo is more the result of corporate propaganda in the era of the commodity economy. It's not about **, and it's not that complicated. Enterprise's impetus + relevant experts do not study on their own, only understand take-ism, hedonism and self-sufficiency = status quo.

Today's milk really doesn't taste as good as it used to be, because of factors such as the protein content of the feed, the composition of fiber and fat, and the addition of sugar and flavor to flavor.

The "thick" in "fragrant" milk sometimes refers to a strong aroma, sometimes it refers to the milk looks thick, and many people take "a layer of milk skin will appear after a while" as a symbol of "thick". The "thick" with strong fragrance will be talked about later, and here we will first talk about "thick" in the sense of viscosity, which is viscosity in terms of scientific parameters.

The viscosity of milk depends first of all on the solids content in it. The main solids in milk are fat, protein and lactose. The total solids content varies from milk to milk.

Even if it is the same cow, the amount of milk solids expressed in different situations may not be the same. We see that commercialized milk, especially from the same brand, has a very consistent composition, which is the result of adjusting the content during processing.

The solids content of milk has a lot to do with the nutritional status of the cow. For example, the protein content of milk in standardized dairy cows in the United States is generally more than 3%. And China's first-class dairy cows, according to experts who have revised raw milk standards, can only be regarded as a target.

In addition, the fat content is also related to the first sign of feed density, and "malnutrition" of dairy cows will reduce the fat content of milk. Therefore, the solid content of raw milk, that is, the "intensity", actually reflects the nutritional status of the cow to a certain extent. Because the fat in milk is not good for health, people will "skim" it.

Reducing fat naturally reduces the solids content, so skim or low-fat cowcreel milk will also be "lighter".

In milk, fat is in the form of individual "milk droplets". Fats are immiscible with water, and the proteins adsorbed on the surface of the milk droplets can stay quietly in the water. However, because fat is lighter than water, these milk droplets tend to float up to the upper layers of milk.

When it rises to the surface, it forms a layer of "milk skin". Because it is rich in fat, it is "very fragrant". The speed of the ascent is roughly proportional to the square of the particle size.

That is, if the diameter of the particles becomes 2 times, then the floating speed will become 4 times. In addition to the solids content, the viscosity of the milk is also related to the size of the milk droplets. With the same solids content, the smaller the milk droplets, the lower the viscosity.

As a result, the homogenized milk will appear "lighter".

The viscosity of milk is also related to its acidity. Some of the bacteria in milk break down fats and release fatty acids; Some convert lactose into lactic acid, both of which increase the acidity of the milk. The increase in acidity increases the interaction between the proteins in the milk, causing the milk to become sticky.

In general, there are different influencing factors for the change of "intensity" of milk, which needs to be analyzed in detail. You can't simply say whether it's good or bad to feel "lighter".

The answer to this question is not black and white, as everyone has different preferences and feelings about the taste of milk.

However, on the whole, it seems that milk does not taste as good as it used to be, from most people's perspective.

First of all, some people say that the reason why milk now doesn't taste as good as it used to be is because some chemicals are added to milk nowadays, such as vegetable oils, milk powders, preservatives, thickeners, etc., to change its taste and extend its shelf life. The addition of these chemicals can make the taste of milk impure, and some people will find the taste oily, lacking in aroma, slightly bitter, etc.

Secondly, as a beverage, the quality of milk depends on factors such as the fat and protein content of the milk, the quality of the feed and so on. However, the industrial production methods of modern farming have led milk producers to focus more on yield than quality. As a result, a lot of milk is stored in warehouses for a long time, resulting in serious damage to their taste and quality.

In addition, the pace of modern life is accelerating, and consumers are increasingly concerned about the quality and health of food. Many consumers are concerned about the potential health effects of antibiotics, hormones and pesticides residues in milk, and there is a growing demand for organic or natural milk.

In summary, although modern technology has made the production and sale of milk more convenient, there are some quality problems with milk today, which have led to a decline in the taste and quality of milk in some people compared to previous milk.

I don't think milk tastes as good as it used to be. Here's my opinion:

First of all, modern industrial production methods have a certain degree of influence on the quality of milk. Modern farms often adopt industrial production methods, large-scale cattle are raised, and various chemicals and acacia additives are used to increase production and extend shelf life. As a result of this production method, the nutrients in the milk and the natural taste of the milk are affected to a certain extent, resulting in a decrease in the taste and quality of the milk.

Secondly, the impact of modern agricultural production methods cannot be ignored. Modern agriculture usually uses a lot of chemical fertilizers and pesticides, which not only pollute the soil and water quality, but also enter the milk, negatively affecting the quality and taste of the milk.

Thirdly, over-processing is also one of the reasons for the deterioration of milk quality. In order to prolong the shelf life and facilitate transportation, modern milk usually undergoes a series of processes such as high temperature treatment, ultra-high pressure treatment, homogenization, etc., which may destroy the nutrients and natural taste of milk, so that the taste of milk is reduced.

Fourth, people's tastes and consumption habits are also changing, which also leads to different demands for milk quality. Modern people are increasingly demanding on taste and appearance, and milk producers may add artificial flavors and sweeteners to change the taste and quality of milk in order to meet market demand.

Finally, we need to increase consumer awareness of food safety and choose natural, non-contaminating milk products whenever possible. At the same time, ** and relevant departments also need to strengthen supervision, strictly supervise the production and sales of milk, and protect the rights and interests of consumers and food safety.

Whether milk tastes better than before is a subjective feeling, and different people may have different opinions. However, here are some of the reasons that may cause people to feel less about milk now:

1.Industrial Production: With the industrialization and large-scale production of agriculture, some believe that today's milk may lack the natural and traditional taste of the past.

2.Additives and handling: In order to extend the shelf life and improve the taste of milk, some preservatives, flavourings and processing agents may be added to modern milk production.

These additives may alter the mouthfeel and taste of the milk, and some people may think that such milk is not as good as natural milk.

3.Feeding and feeding: The quality and taste of milk is also related to the feeding and feeding of the cattle. Modern animal husbandry may use different feeding methods and feed formulations, which may affect the quality and taste of milk.

It is worth noting that although some people have a negative opinion about modern milk, there are also many people who are satisfied with the quality and taste of modern milk. The milk production and processing industry is also constantly striving to improve product quality and raise production standards to meet consumer needs and taste preferences.

Most importantly, when choosing milk, consumers can choose according to their tastes and preferences. Some people may prefer raw, organic, or specific brands of milk, while others may be more interested in modernly produced milk. It is of utmost importance for individuals to choose the right milk for themselves to ensure that their taste and nutritional needs are met.

In fact, the answer to this question can vary from person to person. Some people may feel that the milk is not as good as it used to be, while some people may feel that the milk is better now. In general, there may be some factors that affect the taste and quality of today's milk.

Here are some of the factors that can affect the taste and quality of milk now:

1.Improvements in processing and preservation techniques: Milk handling and preservation techniques are now constantly improving to ensure their safety and shelf life. However, these techniques may affect the taste and quality of the milk.

3.Additives and growth hormones: Some milk may contain other ingredients such as preservatives and thickeners, which may affect the taste and quality of the milk.

Additionally, some milk may contain growth hormones, which may affect the quality and safety of milk.

4.Personal tastes and preferences: Finally, personal tastes and preferences may also influence how people feel about the texture and quality of milk.

Therefore, whether the milk tastes better now than before still needs to be judged on a case-by-case basis. If you have doubts about the milk you are buying, it is recommended that you choose a reputable brand and supplier with reliable quality.

In fact, the milk in the current fan is not as good as the milk stored before, because the standards reached by the manufacturer need additives, otherwise the milk will be put for a short time, and the shelf life will change the flavor of the sedan silver, which is not conducive to the sale of merchants, so the milk is mixed with some additives.

Before this problem, we need to conduct a hierarchical analysis of the problem, from the following aspects:

First, food safety level.

With the increase of people's attention to food safety, food safety issues have gradually become the focus of people's attention. In the milk production process, food safety problems can arise if there are non-compliant production methods or the addition of harmful substances. At this level, if it is true that the quality of milk is not as good as before, then the problem is likely to arise at this level.

For example, some unscrupulous businesses add hormones or use illegal drugs to cow feed to increase milk production, so that cows can produce milk faster, but these practices can affect the health of dairy cows and produce milk that is also a safety hazard.

Second, the production process level.

The milk production process also has an impact on the taste and quality of the milk. The current deterioration in milk quality may be related to the production process. For example, if a milk producer neglects environmental hygiene in the production process for the sake of yield, it can lead to microbial contamination of the milk, which can affect the taste and quality of the milk.

In addition, if the temperature, time and other parameters in the production process are not strictly controlled, the quality of the milk will also deteriorate.

Third, the processing technology level.

Milk is also affected during processing. The current deterioration in milk quality may be related to the processing process. For example, in order to save costs, some manufacturers may use inappropriate processing techniques, which can lead to poor taste and quality of milk.

Excessive amounts of preservatives, colorings and other substances added to milk processing can also affect the quality of milk.

In summary, whether the current milk quality has deteriorated needs to be analyzed on a case-by-case basis. In many cases, the quality of today's milk may deteriorate due to production technology, processing, or food safety. However, at the same time, there are some manufacturers who are very strict about the quality assurance of their products, and the quality of their milk may not deteriorate.

Therefore, consumers should choose guaranteed brands and manufacturers when buying milk to avoid being deceived when buying low-quality products.