Powdered milk

Powdered milk – the product received from genuine cow's milk by its condensation and drying in special drying installations. This all the known product represents soluble powder which is dissolved in warm water. Ready drink keeps all useful properties of genuine milk. This product began to be used at the beginning of the nineteenth century. For the first time industrial production of powdered milk was arranged in 1932 by the chemist M. Dirchov.

Drink is made by pasteurization and a condensation of fresh cow's milk. Then it is homogenized and dried on raspylitelny and valtsovy sushka at a temperature of 150-180 degrees Celsius. After drying this product is sifted and cooled.

This product is more popular during the winter period, in regions where fresh milk is delivered in limited quantity.

Structure and caloric content of powdered milk

Today the whole milk fat-free and instant milk is produced. Their difference in percentage of some substances and in scopes.

The whole and fat-free powdered milk the structure contains respectively 4 and 5% of moisture, 26 and 36% of protein, 25 and 1% of fat, 37 and 52% of milk sugar, 10 and 6% of mineral substances.

Caloric content of whole powdered milk makes 549,3 kcal, the caloric content of the powdered milk fat-free – 373 kcal.

It is the share of 100 grams of milk vitamin A – 0,003 mg, B1 – 0,046 mg, B2 – 2,1 mg, D – 0,57 mkg, sincaline – 23,6 mg, RR vitamin – 5 mg, vitamin E – 3,2 mkg, vitamin C – 4 mg, B12 vitamin – 0,4 mkg, B9 vitamin – 5 mkg.

A significant amount of calcium (1000 mg), sodium (400 mg), potassium (1200 mg) and phosphorus (780 mg) is a part of powdered milk. A small amount in milk contains magnesium, cobalt, molybdenum, selenium, manganese, and also iron, iodine, sulfur and chlorine.

This drink contains all twenty major amino acids.

Advantage of powdered milk

Quite often in mass media replacement of genuine milk with producers with the diluted dry is discussed. What does powdered milk differ from fresh drink in? By analytical comparison it is proved that differences between the whole milk and milk recovered from dry powder, insignificant. First of all says about advantage of powdered milk that it is produced from the same genuine cow's milk. However nutrition value of genuine cow's milk is higher at the expense of the content of proteins, vitamins, carbohydrates. Content of cholesterol is approximately identical also in dry, and genuine milk.

The B12 vitamin which is contained in powdered milk in a large number does it useful at anemia. Hundred grams of the recovered milk from powder satisfy the daily need of an organism for this vitamin.

The advantage of powdered milk in many respects depends on its quality. Only the qualitative product can temporarily replace genuine milk.

Harm of powdered milk

Powdered milk can do considerable harm at absence in a human body of the enzyme splitting lactose. Diarrhea, abdominal distention, an abdominal cavity pains can be characteristic symptoms of intolerance.

Powdered milk does considerable harm to a human body on condition of non-compliance with technological norms of production of this drink by producers. For example, some producers add to skim milk not milk fat, but the low-quality deodorized vegetable fats which deprive a product of valuable fat-soluble vitamins. It is possible to reveal similar disturbance only by method of laboratory researches. Therefore at the choice of milk it is desirable to give preference to the known brands of large producers.

Milk use

That from dry powder milk turned out, it needs to be prepared. For this purpose it is necessary to dissolve powder with warm water in the ratio one to three. According to some scientists, it is the best of all to drink milk early in the morning or late at night. In other time of day this drink can be harmful to digestion. After that it is not recommended to eat food. It is possible to add a little sugar to milk or honey, and also fennel, cardamom – they calm a nervous system.

The product is used in baby food, and also for production of bakery products, by production of confectionery, as additive in sausage and meat products.

Besides, this drink is used in cosmetology for preparation of masks, creams. The mask on the basis of milk considerably improves a tone and has the tightening effect. The mask from mix of honey and seeds of flax perfectly will be suitable for the shelled and very dry skin. It is useful to apply a mask from mix of honey, an egg yolk and milk on dry and normal skin.

Storage conditions

Store powdery powdered milk in the dark dry place, at air humidity of 85% and temperature from 0 to 10 degrees Celsius. A period of storage – up to eight months from the moment of release.