What is no- antibiotics milk?
No- antibiotics milk is proposed relative to milk containing antibiotics. Milk no-antibiotics, as the name implies, is the milk without antibiotics. Milk produced from raw cow milk without antibiotics is "no- antibiotics milk". It is not a variety of milk but generally refers to milk without antibiotics. Or milk with "undetected antibiotic residues". This term has been recognized by most people, but it will not appear in the milk packaging, because it is one of the indicators of milk, generally, well-known manufacturers of milk should meet this standard. No- antibiotics milk in the milk markets is proposed relative to milk containing antibiotics.
Dairy cows are susceptible to mastitis when season changing, and mastitis often treated by injecting antibiotics. Any cows who have been treated with antibiotics have antibiotics in milk for a certain period of time, which can not be removed in the process of fresh milk products. People who get milk allergic to antibiotics will have allergic reactions after drinking this kind of milk. The antibiotics will also accumulate inside the no-allergic people, and produce resistance to antibiotics and affect health to them. This kind of milk powder produced by "no- antibiotics milk" is naturally called no- antibiotics milk powder, but we still have a problem: is milk powder healthy?
In fact, there are long-standing international requirements for milk sources. Antibiotics-milk is unqualified internationally. No-antibiotics -milk has become a common international standard for raw milk acquisition. If an enterprise wants to enter the international market for dairy products, raw milk testing must meet the "non-resistance" standard. But in China, we still do not have such strict indicators in milk acquisition and testing.
How to produce no- antibiotics milk?
In order to achieve "no antibiotics", the dairy enterprises should invest more capital and energy. So the illegal cattle company will add antibiotics to their milk powder recipes to eliminate antibiotics. This antibiotic decomposer is beta-lactamase, which can decompose some antibiotics. Once added to milk, antibiotics can not be detected. However, beta-lactamase is not a food additive approved by the state. It is not clear what harm this beta-lactamase has.
But this is the country's explicit prohibition of food, so it must be harmful to our health. However, some standardized dairy companies can indeed produce no- antibiotics milk from the source and through green and healthy production channels. So, what is no- antibiotics milk standard? How can we reach the standard of no- antibiotics milk? According to the FDA standard, the snap method was used to detect antibiotic residues in milk. The standard values were 1.05, 0.9 or lower, and 1.05 or less were qualified.
The production of no- antibiotics milk powder needs to start with dairy cows, the source of milk powder. We take Shanghai Guangming Dairy as an example. Dairy cows eat grass, inevitably sick, sick must be treated. According to "Guangming" regulation, all the dairy stations and dairy farmers under the management, cooperative pastures of "Guangming". The milk that milking from the cows with the drug withdrawal period must pass the TTC test. Only after the milk is qualified, the cow can be put into the normal herd; raw milk before being sent to the processing plant through E50 test, only the qualified milk can be delivered to the producing Factory.
The milk from all the ranch of Guangming collected by Guangming, have to through the SNAP and E50 testing, qualified before it can be used for dairy processing. That is to say, every milk must be controlled three times to achieve full qualified antibiotic residues in raw milk, in order to ensure that the "Guangming" milk on the market "all products are without antibiotics". From this point of view, willing to invest in cattle feed prices, in order to the safety of dairy products. The cost of implementing "all products without resistance" is that enterprises have to pay more cost of testing, acquisition and management, training and supervision.
Chemical hazards such as antibiotic residues in milk generally come from four aspects: medication of lactating cows or neglect of safety time, adding additives antibiotics containing a certain proportion to feed to prevent diseases, and mixing various anti-microbial agents into raw milk to reduce microbial indicators and prevent rancidity in some evil-mind dairy stations or dairy farmers. Biotin, the milk milker used by cows treated with antibiotics, causes cross-contamination to normal cows, and the current two are the main reasons for the excessive "disability resistance" of raw milk. For the national dairy giants, whether they can effectively control the antibiotic residues in milk sources is undoubtedly a big challenge. It is not a worry-free task to add testing equipment.
Is no-antibiotics milk really safe?
It is safe to produce non-antibiotics milk in a standardized way. But there are a lot of evil-mind dairy producers, in order to make money by "no-antibiotics milk", they add antibiotic decomposing agent beta-lactamase to milk containing antibiotics, which is banned by the state. If milk contains this decomposing agent, antibiotics side effects will not be eliminated, and it may be with more damage than milk containing antibiotics. The harm to the human body is greater.
How to detect no-antibiotics milk?
Generally speaking, there are two methods to detect the standard of raw milk in enterprises: the first method is to use BALLYA antibiotic rapid test kit for index detection; the second method is to apply fermentation principle, that is, if there are antibiotic residues in milk, the growth of lactic acid bacteria will be inhibited. Lactic acid bacteria are added to milk for fermentation. If lactic acid bacteria can ferment, it means that there are no antibiotics in milk, otherwise, it is considered to contain antibiotics.
It is difficult for ordinary consumers to judge whether there is milk resistance from the appearance and taste of dairy products, but if they are not afraid of trouble, they can also use the second method mentioned above to do their own testing.
The method is:
Disinfection: Boil small teaspoons, chopsticks, stainless steel cups, rubber stoppers, thermometers, and other tools into the water for sterilization. Reserve after cooling.
Heated milk: Take 20 teaspoons of fresh farm milk with a small teaspoon (if milk powder is detected, it can be brewed and then detected) and put it in a stainless steel cup. Heat until boiling and hold for 3 minutes. Keep stirring with chopsticks during heating to prevent milk from caking. Don't burn the milk too hard.
Inoculation: Put the milk into the glass bottle and cover it. Cool it to 38 ℃ for reserve (if there is no thermometer, you can touch the outside wall of the glass bottle to feel close to the body temperature). Then take a teaspoon of yogurt with a clean small teaspoon (using the yogurt recently produced by large enterprises to ensure the quality), put it in the milk, mix it with clean chopsticks.
Culture: Cover the milk tightly with a rubber plug and put it in the greenhouse. You can wrap a clean towel outside the glass bottle. Temperature requirement is between 20 38 C, too high or too low will affect the observation effect. It takes about 6 to 12 hours to see the results. It takes a short time for the temperature to be higher and a long time for the temperature to be lower.
If yogurt with coagulation and cheese flavor is obtained by fermentation, it is proved that there is no antibiotic in the tested milk and there is no antibiotic in the tested milk; if the milk is not fermented, it is likely to be antibiotic (or the temperature is not well controlled). This method has also been used in home-made yogurt, just add a proper amount of sugar to the hot milk seasoning.