Mistakes about parental milk should be understood

Recently, the information that children drink a lot of fresh milk causes obesity, heart disease, contains growth hormone that many mothers are puzzled.

Master, Senior Pharmacist Truong Minh Dat, Chief of the Office of the Vietnam Functional Food Association, shared the misunderstandings in how to distinguish baby milk.

Juice or cereal milk?

Many people mistakenly drink beverages called soy milk, black sesame milk or brown rice milk. In fact, this is the way companies call to raise the value of nutrition. In essence, according to the standards of European CODEX, “soy milk” or “brown milk” … is just juice, extracted from nuts.

“Milk” from cereals is used when children have Lactose allergy or milk protein. If the baby is normal, the mother should prioritize to choose 100% fresh milk.

Drinking plenty of fresh milk causes obesity?

In recent years, people have passed on information that drinking lots of fresh milk causes obesity, cardiovascular disease, and contains growth hormone completely improperly. In fact, young children are in a very fast development stage, anabolism is more powerful than catabolism. Therefore, the demand for animal fat is very high. In particular, 100% fresh milk fat is very important for the comprehensive and immune development of children by high biological value.

If the baby is normal, the mother should prioritize to choose 100% fresh milk.

Watch out for powdered milk

“Powdered milk” is a concept that appears in many recent milk ads. However, this is an incorrect information concept. The essence is that the liquid milk is dried, in 100 ml of fresh milk, it is 97% water (drying 1 liter of milk only gets 3-4 g of milk powder), the absorption value is not high because it is discharged through the sugar almost completely all.

Choose pasteurized milk or pasteurized milk?

The quality of pasteurized or sterilized milk depends on many factors such as healthy cow breeds, mastitis, balanced feed, adequate nutrition … However, information on the factors affecting Milk quality is not taken to consumers. Parents are only choosing milk by watching TV ads or buying at random at the supermarket.

Assuming that raw milk from cows is standard, we compare pasteurized milk and pasteurized milk:

Pasteurized milk

100% fresh milk, sterilized at 72-75 degrees Celsius for 5-20 seconds. This temperature is sufficient to kill pathogenic bacteria but does not kill the enzymes in milk (Lipase, Catalase, phosphotase, protease …). Therefore, pasteurized milk will fail if left at room temperature for 24 hours, so it should be stored in the refrigerator compartment. Vitamins are 100% preserved and offer the best benefits. However, the shelf life of pasteurized milk is only 7-10 days.

When taking out the refrigerator, parents should warm up pasteurized milk for babies to use.

100% sterilized fresh milk

Currently, UHT sterilization technology is indirect sterilization technology. Accordingly, milk is sterilized at a temperature of 135-150 degrees Celsius for 5-20 seconds. At such temperatures, pathogenic bacteria are destroyed, including beneficial enzymes, preserved vitamins. However, vitamin C will be reduced by 17-20%. Shelf life of 100% sterilized fresh milk is 6 months.

Thus, in a nutritional perspective, preeminent pasteurized milk should be preferred. UHT milk is handy because of longer storage time.

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