The thicker the milk skin, the more nutritious ant manor

The thicker the skin, the more nutritious it is

This is the title of Ant Manor, about the saying that the thicker the milk skin, the higher the nutritional value of the milk, is it true? There are two options in the answer, which are: yes, the thicker the higher the nutrition or think too much. Not really, it's not clear.

The thicker the milk skin of Ant Manor, the higher the nutritional value of the milkAnswer analysis:

Milk has five nutrients: protein, fat, carbohydrates, vitamins, and inorganic salts. Milk contains approximately the amount of protein (human milk, of which casein is the main one, followed by milky white eggs and lactoglobulin. They all contain all the essential amino acids for the human body, and their relative content is similar to that of egg protein, and the digestibility is high.

Casein accounts for about 86% of the total protein, lactalbumin accounts for about 9% of the total protein, lactoglobulin accounts for about 3% of the total protein, and there are serum white, immunoglobulins and enzymes.

Fresh milk is a milky white or yellowish homogeneous gelatinous fluid, with no precipitation, no clots, no impurities, no viscosity, and no peculiar smell.

Fresh milk contains sugars and volatile fatty acids, resulting in a slightly sweet taste and a fresh, creamy flavour. Pour the milk into the cup and shake it, the milk is easy to hang on the wall. Drop a drop of milk on the glass, the milk droplets are round and not easy to disperse. There is no condensation and flocculent when boiling.

If the milk is thin and whitish, the fragrance is reduced, and it is not easy to hang on the wall; Or drip on the glass sheet, the milk droplet is not formed, easy to disperse, it is mixed with milk.

If it cools slightly after boiling, curdling or flocculent condensation appears on the surface, indicating that the milk is not fresh or has deteriorated.

I think too much, but it's not.

Compared with unprocessed raw milk, the milk skin formed by homogenized or skimmed milk is thinner, and it is unscientific to judge the nutritional value of milk only by the thickness of the milk skin.

The composition of milk skin is generally 10%-20% protein, 40%-50% fat, less than 10% moisture, and the rest is carbohydrates and minerals.

The thickness of the milk skin.

The thickness of the "milk skin" can be increased by artificially adding milk fat and milk protein.

In modern milk processing, there is a "homogenization" process, in which the fat globules of different sizes in raw milk are destroyed under a pressure of 20 megapascals (the diameter of the fat globules of raw milk is about 10 microns) and they become fat globules of relatively equal size (about 1 micron). The fat globules have become smaller, so it is not easy to see the milk skin when boiling milk.

There are many varieties of modern dairy products, such as whole milk, semi-skimmed milk, skim milk, etc. Different varieties of dairy products have different levels of milk fat, milk protein and other nutrients, and the thickness of the "milk skin" will be different. Therefore, the quality of milk cannot be judged by the thickness of the "milk skin".