Milk tea, as the name suggests, is half of "milk" and half of "tea." However, with the divergent views of Internet rumors, it also caused confusion to many citizens: Is milk in milk tea really?

    Recently, the Shenyang Evening News and Shenyang Network reporter visited many tea shops in the city. Some shopkeepers stated that their milk tea has milk and creamer. There are also several shopkeepers admitting that milk tea sold on the market has “no milk” at all. It's all creamer, which is often referred to as creamer, and said "the creamer is smoother than milk."

    So, how do you judge the cup of milk tea in your hands? There are rumors that: just a drop of white vinegar, you can make nothing of milk tea.

    [Network rumors]

    Want to know if there is milk in milk tea? If milk tea precipitates after adding vinegar, it indicates that there is milk; if there is no precipitation, it means there is no milk.

    【Laboratory supplies】

    The reporter purchased instant milk tea and bottled milk tea through the tea shop, supermarket, etc. In addition, a cup of pure milk was prepared for comparison.

    【experiment procedure】

    Firstly, instant milk tea was prepared and 50 ml instant milk tea (sample 2), bottled milk tea (sample 1) and pure milk (sample 3) were extracted. Then, 50 ml of the sample was weighed in a measuring cup, 5 ml of vinegar was added in order, and the change of the sample solution was observed.

    About 30 seconds after the addition of vinegar, all experimental samples including fresh milk showed obvious flocculent precipitates, which were gently agitated with a pipette and the original liquid's stickiness was enhanced.

    The experimental results showed that after adding the same amount of vinegar to each of the 3 samples, there were different degrees of precipitation. Among them, the precipitation phenomenon is most obvious in the samples of instant tea and instant tea.

    【Experimental results】

    Although milk tea, milk, and vinegar produce precipitates, it is not a standard method of testing milk.

    Expert interpretation

    According to Fan Zhihong, associate professor of nutrition and food safety at the Food College of China Agricultural University, the reason why the vinegar in milk tea precipitates is that milk contains a lot of protein. When the protein meets vinegar, it will produce acid condensation and precipitates. This kind of detection method has some truth. However, the precipitation of acid is not just a milk protein. Other additives in milk tea may also contain protein. Therefore, this is not the standard method for detecting whether milk tea contains milk. The milk content must also be considered for calcium content.

    Fan Zhihong said that most milk teas are currently made from non-dairy creamers, tea, and sugar. Non-dairy creamer contains trans fatty acids, which are harmful to the human body. Long-term consumption may lead to heart disease.