Core Insights - The article emphasizes the importance of understanding the differences between various dairy products to avoid purchasing options that do not meet nutritional needs [2][20]. Group 1: Dairy Product Classification - Dairy products can be categorized into several types, including pasteurized milk, sterilized milk, and flavored milk, each with specific standards [5][8][9]. - Pasteurized milk must be made solely from raw cow or sheep milk and cannot contain any additives, with a protein content of at least 2.9 grams per 100 grams [6][7]. - Sterilized milk is similar but is processed using ultra-high temperature methods, allowing for longer shelf life [10][8]. Group 2: Yogurt Types - Yogurt is classified into fermented milk, sour milk, flavored fermented milk, and flavored sour milk, with the purest forms containing only milk and fermentation cultures [13][15]. - Fermented milk and sour milk must have a protein content of at least 2.9 grams per 100 grams, while flavored varieties may contain additional sugars and flavorings [15][16]. Group 3: Nutritional Considerations - For optimal nutrition, the first ingredient on the label should ideally be raw cow or sheep milk, indicating minimal nutrient loss [22]. - The protein content should be at least 2.9 grams per 100 grams, with lower fat and carbohydrate levels being preferable [22]. - Products labeled with "zero" or "no additives" should be scrutinized, as they may still contain other sugars or additives [23][24]. Group 4: Specialty Dairy Products - Products like A2 milk and water buffalo milk offer higher protein content but come at a significantly higher price, raising questions about their cost-effectiveness [28][30]. - Greek yogurt and Icelandic yogurt are higher in protein due to the removal of whey but may also have higher fat content, necessitating careful consumption [30].
牛奶、酸奶、含乳饮料……奶制品应该怎么选?一次学会→
Yang Shi Xin Wen·2025-06-27 11:38