Children don’t like to drink traditional fresh milk?

Doctor: You might as well try pasteurized fresh milk that is close to the fresh taste of raw milk

"Doctor, what should I do if my child doesn't dare to drink fresh milk?" Faced with the distressed mother, Dr. Wu Hanmeng suggested that mothers might try pasteurized fresh milk, as its fresh original flavor, which is close to that of raw milk, may be more acceptable to children. Nutritionist Liu Yili added that commercially available pasteurized fresh milk uses a sterilization method of 72°C for 15 seconds, which preserves nutrients more completely!

Doctor: Pasteurized fresh milk has a refreshing taste close to raw milk, which can solve mothers' worries

Dr. Wu Hanmeng believes that children over one year old can start drinking fresh milk, because calcium helps maintain the normal development and health of bones and teeth during the growth of children, and drinking fresh milk is a way to obtain calcium, so it is recommended that children drink fresh milk appropriately. However, if children are afraid of the strong taste of fresh milk and dare not drink it, he also recommends that mothers try pasteurized fresh milk, which is closer to the fresh original flavor of raw milk, and children may be more receptive to it. Dr. Wu Hanmeng even took his own son as an example. The little boy started drinking fresh milk when he was 1 year and 3 months old, and he still drinks it once every morning. He encourages children to drink a moderate amount of fresh milk and use a variety of ingredients as the staple food to get enough balanced nutrition from their diet.

Nutritionist: Pasteurized fresh milk is more nutritionally complete

Nutritionist Liu Yili pointed out that pasteurization can better preserve lactoferrin and immunoglobulin in raw milk than general ultra-high temperature pasteurization, and its nutrition is closer to raw milk.

As the quality of raw milk and the level of the cold chain in the distribution channel continue to improve, pasteurized fresh milk can already be seen on the market in Taiwan, such as Ruisui Premium Fresh Milk. The control conditions of its milk source are strict, and the standard for the number of bacteria in raw milk is stricter than the National Standard of the Republic of China (CNS). High-quality raw milk is the first step in making high-quality fresh milk. In addition, the flavor of fresh milk is easily affected by light. Nutritionists recommend that people pay further attention to whether the packaging is light-blocking when purchasing, so as to better maintain the fresh flavor of fresh milk.

There is a big difference in the fresh milk sold in the market! Sterilization method has a hidden secret

If you look closely at the packaging of commercially available fresh milk, you will find that there are two main sterilization methods: pasteurization and ultra-high temperature sterilization. Different sterilization methods have a great impact on the nutritional integrity and taste of fresh milk.

Since ultra-high temperature sterilization can eliminate 99.9% of bacteria in raw milk and prevent fresh milk from spoiling due to temperature changes during the supply process, its rich taste is accepted by the Taiwanese people and is currently the sterilization method adopted by most domestic dairy companies. The new generation of pasteurized fresh milk must select higher quality raw milk and adopt a milder pasteurization method to retain the refreshing taste and nutrition that is closer to raw milk. Due to strict production conditions, domestic production is relatively small. The characteristics of pasteurized fresh milk, which is strictly controlled from the source and refrigerated throughout the process, create the two major advantages of "freshness" and "more complete nutrition", and can be called the gifted student in the fresh milk industry!

This article is in collaboration with Ruisui Jizhi Fresh Milk