Milk is one of the oldest natural beverages, often called "white blood" due to its vital importance to human health. As the name suggests, it comes from female cows. Different countries classify milk into various grades, with whole milk, low-fat milk, and skim milk being the most common types available today. Many milk products on the market now contain additives, such as calcium fortified low-fat milk, which has added calcium.
Fresh milk is not unpasteurized milk. The nutritional value of fresh milk has long been a subject of debate. Currently, governments worldwide strictly prohibit the sale of raw milk that hasn't undergone effective pasteurization. However, developed countries like the EU and the US do have "fresh milk" available in their markets.In reality, this "fresh milk" is pasteurized milk. According to international practice, pasteurized milk is referred to as fresh milk. However, in China, the character "fresh" (鲜) has been misused as a marketing gimmick to mislead consumers. Subsequently, the State Administration for Market Regulation issued regulations prohibiting the use of the character "fresh" on milk packaging. Therefore, China currently lacks a clear definition or standard for fresh milk.
I. Nutritional Value Foreign scientific testing: Fat content no less than 3%, protein content no less than 2.95%. No detectable preservatives, hydrogen peroxide, nitrate ions, harmful metals, or adulterants. Strictly speaking, only milk with a short shelf life can truly be called "fresh milk," while milk sterilized using UHT (Ultra-High Temperature) processing is more accurately termed "pure milk."Nutrients like carotene and vitamin E in fresh milk processed with ultra-high temperature sterilization are reduced by about 5% compared to pasteurized milk, and protein activity also decreases. Of course, the greatest benefit of these losses is the significantly extended shelf life. For consumers, if daily consumption is the goal, fresh milk is naturally the best choice. However, if long-term storage or extended travel is needed, UHT milk becomes the optimal nutritional beverage.Fresh milk ranks second only to human breast milk in terms of nutritional completeness and value among liquid foods. It contains abundant macronutrients and micronutrients—including protein, fat, amino acids, carbohydrates, salts, calcium, phosphorus, iron, vitamins, enzymes, and antibodies—making it highly digestible and absorbable by the human body.Research by international experts confirms that drinking one glass of fresh milk each morning provides 10% of the body's daily caloric needs and 40% of its required micronutrients.
Consuming 500 grams of milk daily can fulfill 80% of the human body's daily vitamin and calcium requirements while offering cancer-preventive benefits. Therefore, scientists assert that milk is the optimal nutritional source for new life, possessing innate nutritional properties unmatched by any artificial nutritional supplement.
II. Primary Nutritional Components per Liter of Fresh Milk: Contains: Fat: 3.0-5.0%, Protein: 2.7-3.7%, Lactose: 4.5-5.0%, Inorganic Salts: 0.60-0.75% (including Sodium: 10.62%, Potassium: 36.62%, Calcium: 45%, Magnesium: 7.76%,iodine 30-70 mg, iron 0.4 mg, zinc 2.5 mg, vitamin D: 0.3-4.6 IU, vitamin E: 20-200 mg, vitamin B1: 20-100 μg, vitamin B2: 150 μg, vitamin C: 1-4 mg.