Normal whole milk it sours very quickly. For this reason, an excellent alternative was invented - milk powder, which has the same beneficial properties.
Benefits of milk powder
Many people think about the usefulness of milk powder when they see it in various products. However, research confirms that whole milk and milk reconstituted from powder have virtually no differences. Powdered milk it will be useful if it is made of good cow's milk. To obtain such a product, whole milk is first condensed and then dried. The result is a milk powder that has a longer shelf life than fresh milk. But the natural product still has greater nutritional value because it contains more proteins, carbohydrates and vitamins. They are almost equal in cholesterol content. Powdered milk does not need to be boiled, because it has already been subjected to heat treatment during the cooking process.
- Milk powder contains a large amount of vitamin B12, which makes it very useful for anemia. 100 grams of reconstituted milk contains the daily dose of this vitamin.
- This product strengthens teeth and bones and prevents osteoporosis.
- Powdered milk is often used to combat lung infections, since the necessary immunoglobulins are formed from protein foods.
- Milk powder reduces headaches.
- The product is soothing and excellent against insomnia.
- Athletes use reconstituted milk to build muscles, using special products based on it, and mothers feed their babies with milk formulas that contain this product.
- Powdered milk is better absorbed by the body than whole milk, normalizes stomach acidity, and eliminates heartburn.
- The low-fat product helps in the fight against excess weight.
- Powdered milk is often included in healing baths, nourishing and cleansing masks and other products for hair, skin and nails.
- The product is good for blood vessels and the heart, improves vision, prevents the formation of wrinkles, aging, and has an antirachitic effect.
- Vegetarians especially need the vitamins contained in milk.
Powdered milk is an excellent replacement for fresh product. After all, it saturates the body with useful elements and energy and is perfectly absorbed. Reconstituted milk can be consumed by patients with diabetes mellitus and gastroenterological diseases.
Harm and contraindications of milk powder
Powdered milk, with such benefits, like any product, also has harm. If the cows whose milk will be processed into powder fed in environmentally unsafe areas, then their milk may contain toxic substances, and when the fresh product is processed into powdered milk, their concentration will increase.
Only improper storage can deteriorate the taste of milk powder; it cannot be kept at high humidity and temperature. The disadvantage of this product is its high fat content. Excessive consumption may result in accumulation of excess fat and disruption of the metabolic process. Reconstituted milk can be harmful if consumed in the morning after exercise or before bed because the casein it contains takes several hours to process.
To prevent milk from dry powder from being very fatty, it is important to correctly calculate the proportion when diluting it. Otherwise, cholesterol can lead to heart and vascular diseases.
Powdered milk, like whole milk, is contraindicated for people with lactose intolerance, since their bodies do not have the enzyme that breaks down lactose. Milk is also contraindicated for those who suffer from allergies to this product.
After drinking fresh milk, many experience bloating, diarrhea and other negative consequences, but a dry product can minimize this effect.
The harm from consuming milk powder is insignificant, but you should not get carried away with it.
Composition of milk powder
Reconstituted milk contains many vitamins and minerals. However, some of the vitamins disintegrate during the production of the powder because the milk is exposed to high temperatures. Mineral elements are retained in the same quantity during this treatment. Powdered milk is rich in vitamins - PP, C, B2, choline, as well as minerals - potassium, phosphorus, calcium, magnesium and sodium.
Per 100 g of product there are:
- proteins – 24.12 g;
- fats – 25.05 g;
- carbohydrates – 40.01 g;
- ash – 7.48 g;
- water – 3.44 g;
- mono- and disaccharides – 38.1 g;
- organic acids – 1.06 g;
- polyunsaturated fatty acids – 15.06 g;
- cholesterol – 0.099 g;
- calorie content – 469 kcal.
| Vitamins | mg/100 g | Minerals | µg/100 g |
| Kholin | 24,3 | strontium | 18,2 |
| RR | 4,81 | tin | 14,01 |
| N | 0,0036 | aluminum | 51,8 |
| E | 0,0091 | cobalt | 0,253 |
| D | 0,0085 | molybdenum | 0,79 |
| WITH | 6,037 | fluorine | 5,5 |
| B12 | 0,0053 | chromium | 21,12 |
| B9 | 0,0062 | selenium | 2,34 |
| B6 | 0,007 | manganese | 6,4 |
| B5 | 0,35 | copper | 14,08 |
| B2 | 1,19 | iodine | 10,09 |
| B1 | 0,27 | zinc | 3903 |
| A (RE) | 0,064 | iron | 6507 |
| R (RR) | 1,05 | sulfur | 30420 |
| A (A) | 0,082 | chlorine | 112500 |
| phosphorus | 801023 | ||
| potassium | 1430000 | ||
| sodium | 450340 | ||
| magnesium | 122006 | ||
| calcium | 1010505 |
Reconstituted milk contains 12 important amino acids that are involved in protein biosynthesis. Minerals provide support for all systems of the human body.
How to dilute milk powder
To dilute milk powder, you need to heat clean water to a temperature of 50–70 degrees. Mix the powder with water in the following proportion: for 1 part powder, take 3 parts water.
Those who suffer from gastrointestinal diseases are recommended to use the reconstituted product in pure form without drinking food with it. You can start or end your day with a glass of hot milk. Other people can combine it with any products, add it to or prepare porridge based on it.
This product is effectively used in cooking, cosmetology, and baby food. High-quality milk powder is an excellent alternative to fresh cow's milk.
You can buy in supermarkets and farm stores different milk: low-fat, whole, lactose-free, soy. But many people prefer to buy dry, hoping to lose weight with its help, for the purpose of using it for cosmetic purposes or for gaining muscle mass. How is it produced, is there any real benefit from it, and how to choose the best?
The product is made from cow's milk or rarer species (goat, mare's milk), as well as from plant materials (coconut, soybeans, corn).
Soy
Not milk in the literal sense, as it is made from vegetable raw materials - soybeans. Contains:
- vegetable proteins and amino acids (AK);
- vitamins: A, B, E;
- microelements: potassium, phosphorus, calcium, iron.
Note: The dry product contains no lactose, so it can be consumed by people intolerant milk sugar.
Corn
It is often called Korean milk powder. Made from fresh corn. It is highly nutritious and does not contain antibiotics or hormones, which are often found in cow's or goat's milk.
Not only vegans like the sweetish taste and pleasant consistency. In many countries, such as Korea, corn milk prepare porridges, soups, add it to hot drinks.
camel
This exotic variety has become popular in Russia in recent years due to its unique properties.
The drink, made from dried camel milk, is easily digestible, does not contain lactose, and is included in the diet of patients with diabetes and cancer. Contains more iron and vitamin C.
Natural from cow's milk
Natural milk powder is made from whole milk.
It comes in different fat contents: from 25 to 1.5% with a constant content of proteins or microelements. Low-fat food lasts longer.
Remains a leader Russian market, therefore, further we will consider only its beneficial properties.
How to produce
- First, the product is normalized - excess fat content is removed.
- Then it is condensed, producing the condensed milk we are used to, only without sugar.
- At the third stage, the product is dried in a special apparatus, removing up to 95% of moisture.
Therefore, a quality product has the same composition as regular milk minus liquid.
Composition and calorie content
BJU
In 100 g of powder:
- 25 g protein;
- from 1.5 to 25 g of fat (depending on fat content);
- 39 g carbohydrates.
Calorie content
Calorie content depends on fat content. The most high-calorie - milk powder 25% fat(460 kcal per 100 g), while in the low-fat version there are 360 kcal.
100 g of dry powder is difficult to consume at one time. In 2 tbsp. l. without a slide (the amount required to prepare a glass of drink) is 150–160 kcal. For comparison: a glass (250 ml) of whole milk with a fat content of at least 3.5% contains the same 150 kcal.
It turns out that in terms of calorie content, the diluted dry and whole product differ little.
Other useful substances
The composition also contains:
- vitamins: A, C, B1, B2, B6, B12, D, PP;
- iodine, iron, calcium, potassium, magnesium;
- irreplaceable AKs;
- saturated fatty acids.
Thanks to vitamin C, calcium and iron are well absorbed. Therefore, in case of anemia, the presence of diluted milk powder in the menu is mandatory.
Lactose
In regular milk powder, lactose (milk sugar) is present in the same amount as in whole milk. Therefore, if you are lactose intolerant, the product is contraindicated; it is better to replace it with herbal analogues or a special lactose-free version.
Advice . If you experience mild indigestion from drinking whole milk, you can try switching to dry milk diluted with warm water. In this form, milk sugar is better absorbed.
Harmful additives
To reduce costs, unscrupulous manufacturers can add harmful additives to dry powder:
- a mixture of vegetable fats - to increase fat content;
- starch and chalk - to increase volume;
- baking powder and anti-caking agents - to extend the shelf life and improve the appearance of a low-quality product;
- dyes - to mask the grayish tint of the final product.
The drink made from this mixture does not taste very pleasant, so manufacturers add flavorings and synthetic vanilla to the powder.
Health Benefits
Properties of milk powder that are beneficial for the body:
- normalizes the functioning of the cardiovascular system;
- treats anemia due to its high protein and iron content;
- due to calcium, it improves the condition of hair, nails, bones;
- digestible better than the whole product;
- in the low-fat version promotes weight loss;
- with low fat content it serves as a prevention of diabetes;
- has mild diuretic properties: reduces swelling, improves kidney function;
- strengthens the nervous system thanks to vitamins, amino acids and fats;
- has a beneficial effect on the condition of patients with osteoporosis;
- in a divorced mineral water form is included in the menu of patients after severe weight loss and muscle mass.
The nuances of use for medicinal purposes:
- At gastrointestinal diseases Excess milk powder in the diet can cause bloating and pain in the intestines.
- For osteoporosis, the powder is diluted with table mineral water and drunk 2-3 glasses a day.
- At overweight A glass of low-fat drink replaces one of the meals (second breakfast or afternoon snack).
For other diseases, milk powder is diluted with ordinary, lukewarm water and drunk in volumes recommended by the doctor.
Admission rules
How much to drink
The consumption rate for diluted milk powder is the same as for whole milk: no more than 700 ml per day for a healthy adult.
In the treatment of diseases You are allowed to drink no more than 3 glasses a day. The first is in the morning on an empty stomach, the last is warm before bed, with a drop of honey and baking soda added to the tip of a knife.
Food should not be washed down with milk.
How often
There are no time restrictions on the use of powder diluted with water. Moreover, if whole milk is poorly tolerated, dry milk can replace the entire consumption rate.
How to breed
To get the drink you need to dilute:
- 2 tbsp. l. milk powder;
- 1 glass of warm or cold water.
If these proportions are observed, a person can consume from 4 to 8 tbsp per day. l. milk powder.
Do I need to boil it?
After dilution, milk does not need to be boiled - all pathogenic microorganisms die in it even at the production stage, since drying and thickening occur at very high temperatures.
Is it possible to eat with spoons?
If you like the taste, natural milk powder can be eaten with spoons, washed down with water or tea. But without exceeding the norm - no more than 8 tbsp. l. per day.
Pregnant and lactating
The contraindications are the same: intolerance to milk sugar and allergic reactions.
Is it possible for children
After one year, children can be given powdered milk in the same quantity as whole milk. Provided that the pediatrician has not found any food allergies or lactose intolerance in the child.
Like complementary foods. For infants up to 8 months, only special adapted mixtures are used as complementary foods. Starting from eight months, you can gradually introduce either whole milk (cow's or milk) or powdered milk diluted with water into the diet. The latter product is even preferable because it is easier to digest and less likely to cause allergic reactions.
For muscles
The product contains many proteins (proteins), amino acids, vitamins and minerals that are important for athletes. Thanks to this, muscle mass gain increases
a cocktail made from powdered milk occurs faster.
Protein shake recipe. Dilute 100 g of dry low-fat powder with a glass of warm water, mix thoroughly and drink. Take 2 times a day - in the morning and at lunch (between main meals).
To gain muscle mass, you need to use a low-fat version to avoid the deposition of excess fat in the body.
For weight loss
IN dietary nutrition whole milk is replaced with low-fat dry product, reducing consumption by half.
Reducing calorie intake speeds up the weight loss process. At the same time, the body does not experience a deficiency of proteins and vitamins.
Cosmetic bonuses
In cosmetology, milk powder is successfully used in skin masks as a tightening, rejuvenating and firming agent.
Firming face mask. Beat the white of one egg, add 1 tsp. milk powder, stir. Apply a thin layer to your face for at least 20 minutes, rinse with lukewarm (not hot) water.
Hair growth stimulating mask. Mix 2 tbsp. l. olive oil, 1 tbsp. l. skim milk powder, 10 drops of almond and the same amount of castor oil. Gently rub the mixture over the entire length of your hair (from roots to ends). Leave under the film for 2 hours, then rinse with shampoo.
To strengthen enamel, light whitening and reduce tooth sensitivity, 2 times a week replace the paste with powdered milk. Apply a little powder to a damp brush, gently massage your gums and teeth, and rinse your mouth with water.
Harm and contraindications
Contraindications are similar to the whole product:
- lactose intolerance;
- allergic reactions;
- gastrointestinal diseases in the acute stage;
- kidney disease;
- tendency to accumulate calcium in blood vessels.
Attention! People suffering from obesity and diabetes are allowed only low-fat milk.
The worse the whole
If the powdered milk is natural, without chemical additives or dyes, the drink reconstituted from it will be inferior to whole cow's milk only in taste.
But when used in cooking (in soups, sauces, multi-ingredient drinks), you will not notice any differences.
Myths about the dangers of reconstituted milk are based on the fact that unscrupulous manufacturers add flour, chalk and even soda to their products for the masses.
How to choose
Choose powdered milk from well-known brands. Cheap bulk drinks may contain additives that are harmful to health.
Signs of a quality product:
- uniform white or yellowish color without bright inclusions;
- absence of foreign odors;
- when dissolved in water, a cloudy gray precipitate does not form;
- no lumps.
Good reconstituted milk tastes sweetish and tender.
Brand rating
The best brands based on the results of test purchases and customer reviews:
- “We eat healthy”;
- Meleuzovsky milk and canning plant;
- "Idigo";
- "Russian milk"
Use in cooking
Powdered milk is indispensable in the preparation of milk candies, dry mixes, cold and hot drinks, soups and sauces.
A product intended for baking and preparing sauces, soups, desserts must be of high quality - without foreign impurities, uniform color, pleasant consistency, without unpleasant odors (especially mold).
What can you cook
Based on milk powder the following is prepared:
- homemade milk sweets (fudge, toffee);
- oriental soups;
- hot cocoa;
- porridge;
- rich pastries.
This is an excellent product that can completely replace whole milk in the human diet. Another undeniable plus is its long shelf life, which makes it indispensable on hikes, long trips and in the absence of a refrigerator.
Nowadays in supermarkets on the shelves you can see a variety of jars, bags and other bright packaging with the inscription “milk”. But inside there is not a product familiar and familiar to everyone since childhood, but an unknown white powder. So what is it really? But in fact, this is really milk, only prepared by drying ordinary natural cow's milk. In order to get from it delicious drink, this dry mixture is simply diluted warm. By the way, many types of baby food also contain a dry analogue of the popular product.
History of appearance
This is everyone's favorite healthy drink. Its use has a wonderful effect on the body. That is why the question often arose: how to increase the shelf life of this wonderful drink, because natural whole milk sours so quickly. And it was impractical to take it with you on various long military campaigns or trips. A breakthrough in this area occurred back in 1802, when a certain doctor Osip Krichevsky achieved the production of a dry substitute from a whole product, which was not inferior in nutritional and beneficial properties to its natural counterpart.
But his undertakings were not taken out of thin air, because back in 1792 such milk was mentioned in the scientific works of Ivan Erich “Proceedings of the Free Economic Society.” There is a record that residents of some eastern regions obtained this product by freezing ordinary cow's milk. Thus receiving, as he put it, “great reserves of milky blocks.” Based on the developments of Krichevsky, in 1832 the famous Russian chemist Dirchov began producing milk powder for commercial purposes, and a little later, in 1855, the process of its production was patented in England. The production of these products reached industrial volumes only at the end of the 19th century.
Product manufacturing process
The basis of the manufacturing process of this product is the evaporation of water from regular milk. Before production, fresh milk is pasteurized, reduced to sufficient fat content and condensed. Afterwards, the product is homogenized and subsequently dried in spray or roller dryers. Moreover, the former are much more popular among industrialists, since their productivity is many times greater, and the quality of the product is not lost. In such installations, drying is carried out at temperatures from 150 to 180 degrees.
But initially preference was given to roller dryers, the process in which was carried out using conductive drying. To do this, the concentrated whole product, which has been evaporated in multicyclone devices, is fed to the dryer. The solids content of this milk is approximately 40%. The powder thus obtained contains approximately 3% residual moisture. Due to the fact that condensed milk caramelizes when it comes into contact with the heated surface of the dryer, the finished product has a sweetish caramel flavor. It contains a lot of free ones and due to this it is an indispensable product in the production of chocolate. This caramel milk replaces expensive cocoa butter. The only disadvantage of milk production using roller dryers is low productivity.
After drying milk of any type, it is sifted and cooled. To increase the shelf life, the product is packaged using vacuum or inert gases. For the production of dry drinks, there are two GOST standards: 4495-87 “Whole milk powder” and R 52791-2007 “Canned milk. Powdered milk. Technical conditions".
Classification and chemical composition
There are two types of milk powder: whole milk powder (WMP) and skimmed milk powder (SMP). It varies depending on the variety nutritional value and content useful substances and vitamins.
The mineral complex in both types of product is the same, but in skim milk the content of substances is slightly higher.
As can be seen from the table, milk is rich in minerals such as potassium (about 48% of the daily value), calcium (100%), phosphorus (about 98.8%).
Energy value varies depending on the type from 350 kcal to 479 kcal per 100 grams of product.
The vitamin composition is presented:
- beta-carotene;
- whole milk – 25.5 grams and 36.5 grams;
- skim milk – 36 grams and 52 grams.
The product also contains all the vital fatty acids necessary for protein synthesis, as well as fatty acids. In general, we can say that the vitamin and mineral composition of powdered milk is in no way inferior to the composition of a natural pasteurized product.
There is also instant milk powder, which is obtained by mixing two types of milk powder. This mixture is then steamed, forming sticky clumps. Then it is again subjected to the drying process.
How to select and store
In terms of shelf life, whole milk powder is inferior to skim milk. The fats it contains are susceptible to rancidity, which is what causes their rapid spoilage. This milk should be stored in a dry place at temperatures up to 10 degrees Celsius. The average shelf life of the product is 8 months. The low-fat product can be stored for three years.
When purchasing milk powder, you need to pay attention to several indicators. Be sure to check the shelf life, the integrity of the packaging and the absence of artificial preservatives and vegetable fats in the composition. Quality product must consist of whole natural cow's milk.
Powdered milk is a white or light cream colored powder. If it contains impurities of other colors, this indicates damage to the product or poor quality production. The powder should be of uniform consistency, not stick together or form lumps. When dissolved in water, precipitation is not allowed.
Useful properties
The benefits of powdered milk are equivalent to the benefits obtained from the use of its natural counterpart. First of all, this is, of course, the prevention of osteoporosis. Use of this product significantly strengthens bones and teeth.
Due to the presence of the complex in the dry product, it has a positive effect on the nervous system and has a calming and anti-stress effect. The amino acids it contains actively fight insomnia and headaches. Milk is good for both the cardiovascular system and the organs of vision.
The use of milk powder is very widely used in bodybuilding. It is used by athletes to build muscle mass. It is often included in protein shakes. Almost all infant formula, which is an analogue of healthy mother's milk, is produced using a dry product. Skim milk powder is highly valued by nutritionists and cosmetologists.
Drinking this drink has a positive effect on the functioning of the gastrointestinal tract:
- normalizes intestinal function;
- eliminates heartburn;
- regulates stomach acidity.
Use in cooking
The dry product is often used to reconstitute milk. After this, it can be used as regular natural milk. Milk is used to prepare various baked goods, confectionery products, and creams. It is also indispensable in the chocolate industry, taking the place of expensive cocoa butter.
To dilute or restore milk from a dry mixture you will need:
- warm water;
- powdered milk.
The product should be diluted in a ratio of one to three, gradually pouring water into the powder and stirring to avoid sticking and the appearance of lumps. Then leave the milk to infuse to allow the proteins included in its composition to swell.
Dietary properties of the product
A low-fat product is considered especially valuable in dietary terms. It can be used as a replacement for real milk during fasting days, and used in complex diets. Various types of food are often prepared on its basis. dietary dishes: cereals, cakes, all kinds of sauces and drinks.
For dietary purposes, it is useful to consume reconstituted milk powder at night. It is quickly absorbed by the body and activates rest centers in the brain. Using this product will help you fall asleep quickly and easily without feeling hungry.
Smoothie with milk powder
To prepare you will need:
- any fruits and berries;
- diluted milk powder - 1 glass.
Beat fruits and milk with a blender. This product is very rich in calcium. It can be used before training and as a snack. You can also completely replace dinner with it.
Application in cosmetology
Powdered milk is also widely used for cosmetic purposes. It is used as a raw material for the preparation of various masks for all skin types and all ages.
To prepare you need:
- egg yolk – 1 pc;
- honey – 1 teaspoon;
- powdered milk – 1 tablespoon.
Mix all ingredients until smooth. If the mixture is too thick, you can dilute it with a decoction or warm milk. Apply the resulting product to your face and keep for 15 minutes. After finishing the procedure, rinse off the remaining mixture with warm water.
This product will appeal to those with dry and normal skin.
Purifying face mask
The use of this composition will make your facial skin radiant and smooth.
To make it you need:
- oatmeal – 2 teaspoons.
Mix the ingredients and add water, bringing the mixture to a thick consistency. Apply the mixture to your face and keep for 15 minutes. After time has passed, rinse off any remaining product with warm water. If your skin is too dry, it is recommended to add a teaspoon of vegetable oil to the mixture.
Anti-aging mask
To prepare you will need:
- powdered milk – 1 tablespoon;
- honey – 1 teaspoon.
Dilute the ingredients with water or milk until you obtain a thick mixture. Apply it to your face and after 15 minutes, rinse it with warm water.
This product significantly smoothes wrinkles, saturates the skin with nutrients and eliminates signs of aging.
Harm and dangerous properties
Powdered milk, like its natural counterpart, should not be included in the diet of people suffering from intolerance. It is not recommended to use it if you suspect an allergy to dairy products. Of course, you should only use high-quality, not expired products. The raw materials from which it was made and the production technology play a big role here.
There is an opinion that the dry product contains a higher amount than natural milk. Substances contained in oxidized cholesterol cause serious damage to blood vessels and can provoke atherosclerotic exacerbation. In favor of milk, we can say that the content of such cholesterol in it is extremely low. For example, in egg powder it is contained approximately 6 times more.
Conclusions
Powdered milk is an analogue of pasteurized cow's milk. It retains all the useful and valuable components and qualities inherent in a real drink. This product is successfully used in the field of cooking, medicine and cosmetology. With its help, infant formula is prepared, which is a complete substitute for mother's milk. The low-fat drink is widely used in diet menu, replacing a fattier natural analogue. In home cosmetology based on dry dairy product prepare nourishing, exfoliating and anti-aging masks. This product is not recommended for people who are lactose intolerant or allergic to milk.
There are many myths and legends about milk powder, claiming that most of the dairy products we consume are made from it. Let's figure out what this product is, what beneficial properties what it has and where it is used, as well as how to make milk from milk powder using water.
What is powdered milk, what does it consist of and what types does it come in?
Powdered milk is a natural product in the form of a soluble powder, obtained from drying normalized cow's milk in special drying facilities. The purpose of drying is to reduce the mass of the finished product and increase its shelf life. As you know, powdered milk does not require special storage conditions at low temperatures and has a longer shelf life (3-6 months) than natural milk, which tends to quickly sour. It is especially convenient to use the powder in regions where it is not possible to obtain fresh natural milk. And this is the type that is convenient to use in cooking.
How to properly dilute powdered milk?
Liquid milk can be made from milk powder by adding a certain amount of water. The concentrate can be consumed as a drink or added as an ingredient in the production of other products, both in dry and liquid form. Until the advent of special sports nutrition Powdered milk was the main source of protein in bodybuilding. There are several varieties of dry concentrate - whole, low-fat, dry buttermilk, whey, mixtures, but more often only 3 types are used, which differ only in the percentage of fat content and some substances:
- whole (550 kcal);
- low fat (373 kcal);
- instant.
Add as much water as you need, most often it is 2-3 tbsp. l. milk per glass of liquid.
What are the benefits of powdered milk?
Powdered milk contains about 20 essential proteins and amino acids, a significant amount of calcium, which promotes the growth and strengthening of bones, magnesium, sodium, potassium, iron, iodine, and sulfur. This product contains much less cholesterol, so it is often used in the production of baby food. Further in the article we will consider in detail how to make milk from milk powder, bakery products and even cosmetic masks and much more, in what proportions to mix the components.
Powdered milk is widely used in industry in the production of dry cereals and infant formula, ice cream, baked goods and others. confectionery. Let's consider several options for home. To obtain 1 glass of milk, you need 5-6 teaspoons of dry powder (20-30 g) diluted with warm or cold water(about 200 ml). The water should be boiled, 45-60 degrees. This proportion is needed to make it 2.5 percent. How to make milk with higher and lower fat content from milk powder? Accordingly, you need to add more or less water. The resulting product should also sit for some time; it can be brought to a boil. You can then cover it with a lid and let it brew. The sour substrate can be used to make cottage cheese, baked goods, porridges and soups.
The benefits and harms of powdered milk
Now we know how to make milk from milk powder. Moreover, many say that in taste and smell it is not inferior to pasteurized natural one. However, it is unlikely that a person who has tasted real fresh village milk will agree with this statement. But as for chemical composition, then any concentrate of dry milk powder will give a head start to the real thing. Powdered milk contains more than 20 amino acids, vitamins (vitamin B 12 is especially useful for people suffering from anemia, vitamin A, which promotes vision, vitamin D), useful substances - potassium for the normal functioning of the heart and blood vessels, calcium, which helps strengthen bones. Plus, powdered milk contains a much lower number of allergens, which is why it is often used to prepare infant formula. Harm to such milk can occur in people due to individual allergic reactions or when it is used improperly (at elevated temperatures and humidity). In addition, failure to follow the preparation technology, when a person does not know how to make milk powder at home correctly, can even lead to poisoning.
Disadvantages of powdered milk, conclusion and conclusion
The disadvantages include the high fat content of the product. If the daily norm is exceeded, metabolic processes may be disrupted and excess fat may be deposited. Also, this product is not recommended to be consumed before bed or after training in the morning, since the casein it contains requires several hours to digest. It is important to correctly consider the proportions when talking about how to make milk from high-fat milk powder, since it contains a lot of cholesterol, which can lead to atherosclerotic damage to the heart and blood vessels. Thus, powdered milk is a very useful and convenient product that can be easily converted into a liquid state, taken with you on the road or to work, and easily stored. You just need to be extremely careful with its excessive use.
Almost everyone loves it: both children and adults. It is consumed in its pure form and used to prepare a wide variety of dishes. Only the shelf life of such a product is not very long, which is not very encouraging. Therefore, an analogue of natural milk appeared - milk powder, which has a very long shelf life. You can find out more about this miracle product in this article.How is milk powder made?
As written above, powdered milk is an analogue of natural milk. But only the dry mixture is quite practical in storage and use, especially when it is not possible to purchase natural or pasteurized milk . The dry mixture is in no way inferior to the natural product in its beneficial qualities; it also contains the necessary substances, microelements and vitamins, and there is no chemicals there, as many people think.
Milk powder is made from natural cow's milk in several stages:
- Normalization is a reduction or increase in the fat content of the original product using milk or milk with a different percentage of fat content. The machine has a specific program, so if the milk is not of the required fat content, the final product will be defective.
- Pasteurization is the purification of a product from bacteria and viruses by increasing the temperature to a certain limit.
- Condensation - boiling milk. Under certain parameters and time, a low-fat or whole product is obtained.
- Homogenization – a mechanical procedure that reduces fat globules by up to ten times.
- Drying – drying using special equipment. If you set the temperature higher than expected, most of the vitamins and nutrients will evaporate.
The advantage of this product is that it does not need to be boiled, like a natural one, because it has already been subject to increased heat treatment. The dried mixture is dominated by vitamin A, B1, B12, D, E, calcium, minerals, potassium, protein, phosphorus, chlorine, sodium, sulfur, magnesium.
Due to this, the mixture is very useful for people susceptible to forms of anemia. And due to calcium, natural and dry milk is useful for strengthening bones and teeth. The product has a beneficial effect on people prone to insomnia, migraines, and pain in the head. Very often, the dry product is consumed by those, thereby helping to build muscles.
Powdered milk can be drunk by people with diseases of the gastrointestinal tract. The body absorbs the product well, and milk, meanwhile, can eliminate pain and heartburn, regulating the acidity of the stomach and improving intestinal function. The dry mixture is often used for various and...
Harm of dry milk
Since the dried product is very similar to the natural one, we can immediately conclude that it is harmful to:
- people with lactose intolerance insufficiency;
- people with allergic reactions to dairy products;
- elderly people, as there is a possibility of atherosclerosis;
- elderly people with excess calcium salts in the joints.
It is also worth saying that milk powder can be harmful to the body if it is made from poor quality raw materials If animals grazed in environmentally hazardous areas, then natural milk will be dangerous, and dry milk will be much more dangerous. The quality of the product also depends on the conditions under which natural milk was stored before processing.
If you store dry food in an inappropriate way, then, firstly, the taste will change, and secondly, its consumption can lead to bloating, diarrhea and other not very pleasant consequences. Therefore, all humidity and temperature conditions should be strictly observed.
How to breed dry milk
Very often, many people do not know how to properly dilute milk powder. Yes, this is written in detail on the packaging, but the information is not always enough.
- Do not dilute the dry product in cold or hot water. Milk will not dissolve in cold water, but will curdle in boiling water. The best option is warm boiled water at about 50-60 degrees.
- Pour the liquid into the milk powder, not the other way around, otherwise lumps cannot be avoided. Once the mixture has dissolved, you can add a little boiling water and leave for a while to let the milk infuse.
- You should take about 4-6 small spoons per glass of liquid, it all depends on what you need the milk for and what fat content and richness you want the drink.
Infused milk can be boiled, cooked into milk, porridge and used to make fermented milk products.
