奶皮子——既是“奶中精华”也是“热量浓缩”，如何科学享用

Core Viewpoint - Milk skin, known as "the essence of milk," is a nutrient-dense layer formed on the surface of boiled milk, offering both rich flavors and high caloric content [2][3]. Nutritional Benefits - Milk skin is rich in high-quality protein and fat, containing approximately 12.2 grams of protein and 42.9 grams of fat per 100 grams, making it a quick energy source, especially suitable for those in cold regions or with high physical exertion [2]. - It is also a natural source of calcium, with 818 milligrams per 100 grams, significantly higher than most dairy products, promoting bone health [2]. Caloric and Health Considerations - While nutrient-dense, milk skin is also a "caloric bomb," characterized by high calories and fat content, which can lead to digestive issues such as bloating or diarrhea if consumed excessively, particularly for those with weaker digestive systems [3]. - The fat in milk skin is primarily saturated fatty acids, constituting 58.8% of total fatty acids, which can elevate low-density lipoprotein levels and increase the risk of cardiovascular diseases if consumed in excess [3]. Consumption Recommendations - Individuals managing weight, obesity, or conditions like hypertension and diabetes should consume milk skin cautiously [4]. - General consumers are advised to enjoy it in moderation and reduce other fat intake to mitigate chronic disease risks [4]. - After consumption, it is recommended to rinse the mouth with water or brush teeth to remove residual milk residues [4]. Special Considerations for Children - Infants and children may try milk skin in small amounts under parental supervision, while those allergic to cow's milk protein should avoid it entirely [5].