Explaining the phenomenon of sedimentation in calcium-rich milk: Natural properties, does not affect quality

These are phenomena such as sediment at the bottom of the box, milk gradually turning yellow or having a different flavor than traditional fresh milk.

With TH true MILK HILO sterilized fresh milk, this phenomenon is a natural difference, originating from the formula rich in calcium, low in fat and lactose-free.

TH true MILK HILO product line launched in 2020, possesses many outstanding advantages to meet the diverse nutritional needs of consumers: lactose-free for easier digestion, suitable for people with lactose intolerance, people who need to increase calcium.

With 70% higher calcium content than pure sterilized fresh milk products, TH true MILK HILO uses calcium source from milk that is easily absorbed.

Calcium helps form and develop strong bones. In addition, TH true MILK HILO is an option for a low-fat diet, with a fat content reduced by 60% compared to pure sterilized fresh milk products.

Why does milk settle at the bottom of the box?

According to nutritionists, sterilized dairy products may naturally settle at the bottom of the container during storage. The level of settling depends on storage conditions, product ingredients, production technology, etc.

TH true MILK HILO products use hydrolytic enzyme technology, with 70% higher calcium content than pure sterilized fresh milk. Calcium exists in the form of mineral salts, when stored for a period of time, a part of this mineral along with the milk ingredients tends to settle to the bottom of the box.

This is a completely normal phenomenon in lactose hydrolyzed milk products, rich in calcium minerals from milk. Consumers just need to shake well before drinking to return the milk to a more homogeneous state to help experience the full delicious taste and nutrition of the product.

Why does milk turn yellow?

Pasteurized dairy products may change color over time due to the combination of nutritional components in the milk (reducing sugars and amino acids - the Maillard reaction is a common browning reaction in food processing).

In TH true MILK HILO, this color change is more obvious. The initial milk color is ivory white, then it can turn light yellow or brownish yellow over time. The rate of change depends a lot on storage conditions.

TH true MILK HILO has this characteristic because the product uses enzyme technology to help break down lactose into sugar that is easier to absorb, increasing the amount of reducing sugar in the product, so the color change is more obvious than with regular milk. Therefore, the manufacturer recommends that the product be stored in a cool, dry place.

This is a normal biochemical color change phenomenon and does not affect the quality or safety of the product.

Why does milk taste different from traditional fresh milk?

TH true MILK HILO has a formula that is 60% lower in fat than pure sterilized fresh milk, is lactose-free and rich in calcium, so the taste will not be the same as regular pure fresh milk.

The above features make HILO suitable for a wide range of consumers:

- People who are lactose intolerant but still want to drink milk.

- People on a low-fat diet.

- People who need to supplement calcium for the body.

It can be seen that the phenomena of sedimentation, color change or difference in flavor of TH true MILK HILO are not abnormal phenomena of the product but are natural characteristics, proving the formula rich in calcium, low in fat, and lactose-free.

When understanding the technical aspects, consumers can completely rest assured to use it to supplement nutrition that is truly good for their health.

TH - HONG HA

Source: https://tuoitre.vn/ly-giai-hien-tuong-lang-dong-o-sua-giau-canxi-dac-tinh-tu-nhien-khong-anh-huong-chat-luong-20250911124949899.htm