Why is the milky taste of milk weaker now?

Possible factors influencing the strength of milk:

Breeds of cows.

Cow breed is the main factor that determines the amount of nutrients in milk. Different breeds of cows, even if they are fed the same feed, have different milk yields and nutrient content in milk. According to the survey statistics, Jersey milk has about fat content, protein content and lactose, while Holstein milk has about fat content, protein content and lactose content, but the milk production of Jersey cows is significantly lower than that of Holstein cows.

The vast majority of dairy enterprises in China raise Holstein cows, which have high milk production, but the milk solids content is lower than that of Jersey cows.

Article **3 feed.

Feed is an important factor in determining the nutrient content of milk. Studies have shown that cows fed a total mixed diet (TMR) alone have higher milk yield, body weight and body condition than cows fed TMR mixed with pasture, but the former produces lower milk flavor than the latter. Now the pasture adopts a modern management model, environmental sanitation and other conditions have been greatly improved, and the feed is carefully blended TMR, in this case, the nutritional value of the milk can be fully guaranteed, but the fragrance will indeed be lighter.

Fat. The richness of the milk taste is directly related to the size and fat content of its fat particles. The larger the fat particles, the higher the content and the thicker the taste.

However, commercially available milk is generally homogenized under high pressure, and the fat particles in the milk are broken, which also makes the milk more lubricating but also thinner. In addition, skim milk that has been skimmed on the market will have a lighter taste.

To sum up, although we feel that the milk we buy now has become weaker, the nutritional value has not decreased because of this, and everyone can still drink it with confidence. If you buy very fragrant milk now, you should be vigilant and look at the food ingredient list to see if thickeners and flavors have been added.

The reason why the milk taste has become weaker now:

1.In the processing process, it is necessary to avoid the loss of milk flavor The milk that has just been squeezed out is basically sterile, and there will be a period of antibacterial period, but once this time has passed, it will immediately become a holy place for bacterial growth, and the taste of milk is really ......Therefore, the sterilization process during transportation and subsequent processing has a great influence on the taste of the milk.

2.Commonly used sterilization methods. In general, after pasteurization, the pathogenic bacteria are killed, and the milk taste is still relatively good.

But for dairy products with a long shelf life, stronger and more thorough heat treatment is required. However, many nutrients in milk are sensitive to high temperatures, especially the structure of proteins will change at high temperatures, which will affect the taste of milk.

3.In addition to the sterilization process, the homogenization process has a greater impact on the taste of the milk. Because the density of oil is lower than that of water, the oil will float on the water, and in the same way, the fat particles in the raw milk are relatively large, and they will actively gather together and float, and the first bite is very smooth and thick!

Nowadays, the milk process is homogenized, and the large fat droplets are broken into tiny fat droplets and evenly distributed in the milk, so the taste is different from what I drank when I was a child, but it is not directly related to the quality of the milk.

The reason is that there is a process called "homogenization" in modern milk production, which "breaks" the large fat globules in the milk, so that the taste seems to be "lighter", but the nutrients are easier for people to digest and absorb, and the taste of milk is closely related to what the cow eats. The taste of milk should change with the four seasons, with more green fodder in spring and summer, and more hay in autumn and winter, which will cause changes in the taste of milk.

Hello. The strong flavor of milk is related to the protein content of light and milk, and it is also related to the preservation method. Fresh milk is more flavorful than that of grandma at room temperature, and the protein content is stronger than that of milk.

In addition, look at the label on the package before buying, the first thing in line is that raw milk is milk, otherwise it is milk drink.

Because**ah, everyone likes to buy cheap milk drinks, so it will become light, if you say that pure milk is light, then it may be that they mix it with water, or the cows eat badly, it will make the quality of the milk bad.

In fact, it is not that the milky taste of milk has become weaker, but because you may often drink such milk and are used to this taste, you will feel that the taste of milk will not be so strong, and only the real milked milk is particularly strong and fishy.

The national standard GB19301-2010 gives a clear definition scope at the beginning, "this standard applies to raw milk, not to ready-to-eat raw milk".

In other words, this standard is aimed at those raw materials that are processed into fresh milk, milk powder, ice cream and other dairy products, rather than fresh milk products that we will drink directly into our mouths, from raw milk to milk, there is a series of processing processes in between.

Secondly, the milky taste is a very subjective feeling. Due to individual differences, it is difficult to accurately describe the changes in the taste of milk, and the sensation is different for different people and at different times.

If you have to say that the milk taste has become weaker, it may have something to do with the fact that the milk has been homogenized. Many people have the impression that the "previous milk" is freshly squeezed or directly supplied from the farm, and it is drunk when you buy it and cook it at home, and there will be milk skin, and the taste is very viscous and thick, so you will feel that the taste is strong and delicious. In fact, the milk skin formed after milk is boiled is formed by the milk fat components in the milk floating after being heated, and adsorbing the casein, whey protein and other protein components in the milk and then accumulating on the surface of the milk, but this does not mean that it is more nutritious and better.

Not only will cows produce different milk from different feeds, but also seasonal changes will have an impact on the concentration of milk. In the past, the reason why milk looked thicker was because the particles of milk droplets were relatively coarse, but this is actually not conducive to the digestion and absorption of the human body, so most of the current manufacturers will break up the particles in the milk and "homogenize", this change is difficult to detect visually, but it is easy to feel that the taste of milk has become lighter in taste.

Choosing a good milk is the desire of many consumers, and the following are the selection criteria for choosing:

1. Taste: Milk is actually a drink, taste is still very important, if the taste is not good, the taste is particularly poor, many people may not want to drink, then milk has more nutrition is in vain.

2. Nutrition: The most prominent feature of milk is that it is rich in nutrition, containing high-quality protein, fat, minerals and trace elements.

3. Safety: The processing process of some milk is not safe and environmentally friendly, and some additives may be added to the milk, so you should pay more attention to the composition of the milk when purchasing, and then pay attention to the reputation of the milk brand, and then decide to buy.

There is a lot of milk now, and Tianyou Dairy is better. Tianyou Dairy has tens of thousands of terminal sales outlets, and has built a three-dimensional sales network led by its own channels such as Tianyou Daojia, Tianyou Life, Tianyou E-commerce, and Tianyou 24H, and multi-dimensional integration of external channels such as supermarkets and convenience chains.

Because there are not many additives in the milk, they are all fresh milk that has been processed and sterilized and then introduced into the box or bottle, which is the original taste, so the taste is very light.

It's really mixed with too much water, bullying ordinary people who haven't drunk freshly squeezed pure milk, pure milk was originally very thick and pure, but now there is no milk taste at all, and drinking it actually has a feeling of drinking tap water.

There are a number of reasons why the taste of milk may become lighter and more rotten, but here are some possible reasons:

1.Stored for too long: If milk is kept at high temperatures or for too long, its texture and taste will be affected.

2.Improper transport and storage conditions: If milk is not properly arranged and protected while being transported and stored, its quality can be compromised.

3.Quality problems with milk: If the milk source is not of good quality or is not properly treated during processing, the taste of the milk will also deteriorate.

4.Additives and preservatives: Some manufacturers may add chemicals to milk to extend its shelf life, which may affect the taste and texture of the milk.

5.Changes in personal tastes: Some people may feel that milk has become lighter as they age, as their tastes and preferences for different foods change.

In conclusion, there are many reasons for the taste of milk to become weaker, and it needs to be analyzed and solved on a case-by-case basis. If the milk you buy has a weaker taste, consider changing the brand or asking the manufacturer about the specifics of production and storage.