How can a novice sell milk powder? Why should amino acid milk powder be brewed at 70 degrees?

The content of milk fat globule membrane in finished infant formula milk powder varies. In order to optimize the milk powder formula, milk fat globule membrane is added to the milk powder, which is considered to be more beneficial to the health of infants. So how can a novice sell milk powder? Why should amino acid milk powder be brewed at 70 degrees? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. How to sell milk powder for beginners

2. Why should amino acid milk powder be brewed at 70 degrees?

3. The role of milk fat globule membrane in milk powder

How to sell milk powder for beginners

Newbies can use the following methods to promote milk powder

First, accurately position milk powder and customers

Second, analyze the market and competitors and list countermeasures

Third, when selling, identify the customer's focus and sell accordingly.

Fourth, sell to groups, such as early childhood nutrition agencies.

Why should amino acid milk powder be brewed at 70 degrees?

The reason why amino acid milk powder is brewed with 70-degree hot water is that too high a temperature can easily destroy the amino acid molecules, causing loss of nutrients, while too low a temperature cannot disperse the solid milk powder, affecting drinking. Not only amino acid milk powder, but also other formula milk powders are not recommended to be brewed at high temperatures.

The role of milk fat globule membrane in milk powder

Milk fat globule membrane is a membrane protein that covers the fat droplets when the mammary gland secretes. It has a complex structure and unique composition, and contains more than one hundred kinds of proteins. It only exists in human milk and animal milk, and does not exist in non-dairy foods. Milk fat globule membrane plays a very important role in growth, development and health.