People in China can drink milk now. Which brands of milk are really good milk?

Asu is always a fan of bright milk; In the minds of colleagues in Guangzhou, Tang Yan Milk is a falling monkey and does not accept any refutation; Colleagues in Beijing said, hey, I used to drink three yuan since I was a child.

Bao Mei, who once contributed a series of "Who says my hometown is good" such as calcium milk biscuits and Boshan cuisine, said that he would call for the northeast brand Wandashan milk!

The history of Wandashan milk originated half a century ago. 1963, General Wang Zhen dispatched 750 cows from Shanghai and Beijing, and established a dairy demonstration farm in North Huang Da. Two years later, Wandashan Dairy was born. We searched Weibo and found that there are still many fans of Wandashan Dairy-

▲? In Weibo, I found a bosom friend after commenting on my sister.

▲? The official blog of Wandashan Dairy immediately gave away one year's free milk, which was really an old iron in Northeast China, refreshing.

1. How many steps does milk take from being squeezed down to being drunk?

2. What kind of milk is good milk?

3. Going to the supermarket, what kind of milk is suitable for me?

In the late 1980s, cows were raised, and all the fresh milk produced was sold to Wandashan Dairy. At that time, farmers were mostly self-employed and the scale of farming was not large. When my uncle raised the most, he only had 30 cows. It takes at least two and a half years for a cow to start calving and milking. The largest cow breed in China is called China Holstein. It is a cross between China yellow cattle and Holstein cattle introduced to China at the end of19th century, and gradually formed through continuous breeding. It is a dairy cow breed with the highest milk quantity, the largest quantity and the widest distribution in China.

▲? At present, most of the milk on the market comes from Holstein, but there are also varieties of milk from Juanshan cattle (such as Guangming), which have higher fat content and better taste. If you meet, drink and cherish.

At first, my uncle's house was completely a "front shop and back factory" model. Putting an iron bucket on the cart is all the tools for milking. Sister Fengman was invited to milk when she was very young. My uncle said, "Try it, don't kick others." I didn't kick it, but the milk didn't come out successfully, so I missed it

▲? Primitive manual milking

When raw milk is squeezed, the first treatment step is cooling.

Freshly squeezed milk and the body temperature of cows are about 30 degrees warmer. If the temperature does not drop below 4℃ quickly, bacteria will multiply and milk will go bad easily.

In the past, there was no refrigerator. The traditional practice of farmers is to build a large tank with cool well water, put a thin iron bucket filled with raw milk directly into the tank and cool it with flowing cold water. At that time, in order to satisfy Sister Man's wish of "drinking the latest fresh milk", my uncle specially bathed the cows one day in advance, with the focus on scrubbing their breasts. My uncle said that we often feel that it is best to squeeze the milk down and cook it and drink it directly. It is the freshest and most delicious.

In fact, this idea can only satisfy urbanites' fundamentalist fantasies about food. Raw milk is sterilized by boiling, but it is actually impossible to judge whether it is sterilized or not. The professional Pakistan UHT safety valve equipment in milk factory is a necessary process to ensure the real sterilization of milk. Milk needs many disinfection and sterilization measures from squeezing down to the entrance. The milk that really meets the standard still needs to be completed by the dairy factory because it is more professional.

What's the smell of dairy farms?

Do you think it smells like cow dung? Or is it all milk?

No, every time my sister thinks of the dairy factory, she thinks of the sour and sweet taste-it took me a long time to know that it is a kind of feed for cows-silage-and my uncle said that the full name is whole-plant corn silage.

With the upgrading and iteration of breeding equipment, the original retail feeding mode has evolved into large-scale intensive pasture feeding. 10~20 farmers get together to form a "cow community". Only when the milk output of the whole community reaches a stable monthly level of 5 tons ~ 10 tons can we reach a cooperative relationship with dairy enterprises.

Today's cow milking has also been industrialized. A pipe connects the cow's chest with the refrigerator. After the raw milk is extruded, it is directly stored in a cold storage tank through a pipeline, which is completely out of contact with air, effectively inhibiting bacterial reproduction.

▲? Primitive manual milking, modern automatic milking machine.

For fresh milk, temperature is only the most basic indicator.

When purchasing milk, dairy industry usually needs to detect whether raw milk contains antibiotics, as well as milk fat content, milk protein content and freezing point. Only after the above indicators are strictly up to standard can milk be processed, and after several steps such as filtration, separation, standardization (ingredient adjustment), disinfection and sterilization, aseptic filling, etc., it can become drinkable milk and be sent to people's tables.

Antibiotics, milk fat, milk protein and freezing point, what role do these indicators play in the quality of a glass of milk?

First of all, there must be no antibiotics, which is the bottom line of a good glass of milk.

There are antibiotic residues in milk, generally because dairy farmers did not treat sick cows with antibiotics in strict accordance with the relevant provisions of the "withdrawal period" and "milk abandonment period", or did not discard the milk squeezed by sick cows.

Milk containing antibiotics will harm human health and reduce immunity.