China a2 milk powder contains more protein, vitamins and minerals than Australia, and also contains lactoferrin.

Lactoferrin is not approved to be added to milk powder in the United States and Australia, so there is no lactoferrin in the Australian version of a2 milk powder.

Different product packaging

On the packaging of a2 China version, there is a sign of "Zhichu", which means China version, indicating that it is a formula specially developed for China baby.

But the Australian version does not have this logo, only simple platinum trademark products.

Milk powder is aimed at different objects.

The formula of a2-1 milk powder conforms to the national food safety standard (GB 10767-20 10) in China, and is formulated according to the growth, development and feeding methods of infants in China.

The Australian version of a2 milk powder will not be matched according to the ingredients needed by China babies, but will be developed according to the Australian national dairy standards.

For the healthy growth of the baby, it is our responsibility as parents to choose a healthy milk powder for the child. However, with the diversification of the market and the variety of milk powder brands, young parents often make up their minds when buying milk powder. How can I choose the right milk powder for my baby?

First of all, the ingredients should be close to breast milk. There are two kinds of protein in breast milk: whey protein and casein. Among them, whey protein enters the stomach, interacts with gastric juice and solidifies into fresh and delicate granular milk, which has higher absorption efficiency. The ideal protein ratio of infant milk powder should be close to the level of breast milk, and Tianai milk powder is close to breast milk plus lactoferrin, so we should pay attention to the nutritional components when purchasing other brands.

Second, smell. Milk powder should have a faint milk flavor. If there is fishy smell, musty smell and sour taste, it means that the milk powder has gone bad. Experts remind that if fatty acids are found to be off-flavor, this is mainly caused by incomplete sterilization during milk powder processing. The oxidation taste of fat is caused by the oxidation of unsaturated fatty acids in milk powder, and the stale taste and browning are caused by the moisture in milk powder.

Thirdly, it depends on the dissolution speed of milk powder. Mothers can try on the try-on clothes first to find out how washable the milk powder is. Good quality milk powder has good washability, no caking after washing, milky white liquid and strong milk flavor. Inferior milk powder is not easy to be washed away and has no milk smell; Milk powder with high starch content is pasty after mixing, and some even have many bubbles.