Recently, the masses of the various types of dairy products (milk, fresh milk, yogurt) and issues such as vague eligibility criteria, quality inspection departments hope Unity Published and is now on the consumer interest to answer some questions, hoping to help consumers enough.
1, A: all kinds of dairy products (milk, fresh milk, yogurt) of standards.
Production Dairy products , According to the appropriate standards, it is normal law. Such as: pasteurized milk, sterilized milk, yoghurt and other products, enterprises are based on GB5408.1-1999 "pasteurized milk", GB5408.2-1999 "sterilized milk", GB2746-1999 "yoghurt" standard production. These standard products Raw material , Sensory, physical and chemical, health, and net content labeling program are clearly stated. In general, a company that organize production strictly according to standards, the dairy should be qualified. Responsible business, for the production of qualified products, set up a complete standard system, inspection system and quality control system. But there are still some companies and irresponsible, and even deliberately flouting the law, to government regulators proposed a severe test. In fact, the people put on the table a variety of dairy products, to go through to the plant from dairy processing, to the mall Sell And many other aspects of the long production chain, suffered during the various natural and man-made threats to the security risk factors, how to improve the level of safety and security of dairy products is indeed placed in the people, the main production and government regulators in front of a large problems. To continuously strive to enhance a variety of foods, including dairy products, including safety standards, China's enterprises and government regulators are exploring the establishment of quality critical control point system and risk control system, which requires the entire production chain, producers, managers, regulators concerted efforts are indispensable, but honesty is the minimum requirement.
2, "a dozen years ago, we used fresh milk after boiling the surface layer of pale yellow milk film, drink flavored milk the mouth, why is milk white liquid is cooked, drink light mouth water, not milk smell it? "
Fresh milk is rich in fat, protein, lactose and other nutrients, some of these substances dissolve in water, some dispersed in water to form a stable system. When boiling fresh milk, the hot milk decreased the viscosity, because the proportion of light, such as fat and other nutrients will be part of the float. With the heat evaporation, temperature cooling, these nutrients will be floating down the milk cool a layer of film formed on the surface, commonly known as "Nai Pi", the main component of fat, protein and so on. This is the process of raw milk after heating and cooling through a unique phenomenon.
But fresh milk production processed through modern technology, there is no longer such a unique phenomenon. This is because, in the factory sterilization link to go through high pressure homogenization process. Uniform is to be floating that cook-fat, protein and other ingredients, stir in the high-voltage device slightly broken into soluble form and is dispersed in the milk, so I will not go up. After homogenization of milk, fat, protein and other nutrients did not decrease, only the major ingredients into small components, and more easily digested and absorbed, drink up and be feeling lighter taste.
3, "After drinking before the bottom of the pot boiling the milk is clean, now the bottom of the pot with a layer of residue, no Shi Jin brush can not afford to, I ask whether this residue is what things?"
Normal boiling milk, which varies with protein denaturation caused by heat, resulting in bottom of the pot residue, is one of the protein heat denaturation reaction results. Some varieties of plants for processing milk products, after the bottom of the pot boiling residues may also be added which Thickener , Stabilizer and food additives cause.
4, "a common practice for many years had all the milk heated to 100 , drinking, and now some of the information presented can be heated to 40-50 degrees, or do not drink can be heated directly, and I would like to ask how dairy drink problem. "
Boiled milk, will have caramel, protein denaturation phenomena, nutritional value will be lower, mainly reduced the vitamin, especially vitamin C, followed by lactose. I am an expert from China Manufacturers, usually analyzes all kind of industries situation, such as st202 , western wedding dress.
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