Dr. Hu Changli, Key Laboratory of Functional Dairy Products, China Agricultural University
Many people are now buying a variety of imported dairy products. In the past, milk powder and cheese were the most commonly bought. Today, pure milk has also begun to attract people's attention. However, there are also problems with buying imported milk. The following are the most common consumer confusions.
Question 1: The shelf life of domestic milk is generally only 6 months, and the shelf life of imported milk is mostly one year, and the shortest is also 8 months. Is there a problem with a long shelf life?
A: The imported milk that is generally seen in China is the “brick†product of the Tetra Pak carton. It utilizes ultra-high-temperature instantaneous sterilization to kill all micro-organisms and spores that may be present in milk. The shelf life of homemade ultra-high temperature milk is shorter than that of imported ones because the production process of foreign products is generally superior to domestic ones, such as sterilization equipment and homogenization technology. In particular, the processing of fat in whole milk is advanced in foreign countries, and the shelf life can reach 12 months. The shelf life of domestic products is generally 6 months. This difference in shelf life does not represent the difference in product quality, but there is no significant difference in nutrients between pure milk at home and abroad.
Question 2: Why are imported milk labels not suitable for infants and young children under the age of 1 year and domestically produced pure milk is not labeled?
A: There are very specific requirements for milk labels in foreign countries, so the label on imported milk is not suitable for children under 1 year of age. However, China's food labeling law does not impose mandatory requirements on the applicable population of pure milk.
Question 3: Do you have diarrhea after drinking imported pure milk? Will it be related to the quality of milk?
A: Drinking milk diarrhea belongs to a relatively small number of situations. It does not have much to do with the quality of milk. There is no necessary connection with domestic or imported milk. Milk protein belongs to macromolecular protein, and it is not easy for people with gastrointestinal digestive ability, or people with gastrointestinal diseases to digest and absorb, especially for drinking large amounts of pure milk before fasting, which may cause diarrhea.
Question 4: Imported milk is particularly fragrant. Is it something else added?
A: Don't worry if you buy pure milk. According to the standard, pure milk must not contain any foreign additives. The fragrantness of imported pure milk may derive from its high-quality raw milk sources and the special treatment of milk fat during processing to release a good flavor.
Question 5: Why does the imported milk have no production date?
A: According to the requirements of different regions, the date of food production is marked differently. Most of the imported milk imported from abroad is not marked with the date of production. Only the best drinking date or the latest drinking time, such as: Best Before Day-Month-Year, is marked. Before this date, the product is Safety qualified. There are some imported pure milk for the Chinese mainland market that will specify the specific production date and shelf life.
Finally, it needs to be emphasized that imported pure milk has advantages and disadvantages and cannot be blindly followed. Ultra-high-temperature pure milk (at room temperature stored milk) is not as nutritious as pasteurized milk (which must be refrigerated). In fact, the low-temperature pasteurized milk has higher nutrient content and retains the vitamins and immunoreactive substances in the milk to the greatest extent. The ultra-high temperature sterilization process has serious nutritional damage to the milk. For example, pasteurized milk has a β-lactoglobulin content of 2900 ppm. However, ultra-high-temperature pure milk is only 200-400 ppm. In addition, pasteurized milk has a small degree of milk calcium denaturation and is easily absorbed, whereas ultra-high temperature milk is partially denatured and is difficult to be absorbed and utilized by the body.
In foreign countries, more than 95% of pure milk is consumed in the form of pasteurized milk. Foreign consumers rarely drink ultra-high temperature milk. Therefore, many imported pure milk are specially supplied to mainland China. It is recommended that you drink more pasteurized milk and drink less milk, but it is not necessary to purchase domestically produced pasteurized milk and purchase imported ultra-high temperature milk. Finally, we must remind everyone to go through formal channels at the time of purchase. Don't bump into “false foreigners†so as to avoid health and economic losses.
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