Natural milk or powdered milk? Composition of milk powder. What is milk made from? How is milk powder made?

Today, milk is one of the most vital products for the proper growth and development of the human body. According to natural features, a newborn baby and a young mammal receive a basic set of nutrients and beneficial substances from mother’s milk. Its composition contains all the necessary vitamins and microelements for the body to grow and become stronger. An adult, already having a strong body, still needs the systematic consumption of milk.

Benefits and contraindications

Thanks to production technologies, we have the opportunity to consume milk every day, both fresh and modified (ryazhenka, cream, curds, butter, yogurt). Milk, depending on the processing method, can be whole, skim, steamed, baked, condensed and even dry. In the case of our usual fermented milk products, as a rule, most people do not have any questions. While powdered milk in our country is not a widely available product, and therefore raises many questions and speculations.

Despite the biased attitude towards powdered milk, in reality it is not inferior in the content of useful and nutritious substances to its raw cow's counterpart.

Powdered milk has a number of beneficial properties.

With regular consumption of milk concentrate, there is a decrease in the symptoms of anemia, and the level of hemoglobin in the blood normalizes.
Cholesterol levels normalize.
The chlorine content in the product helps relieve swelling and general cleansing of the body.
Thanks to magnesium and phosphorus, comprehensive support is provided for the healthy development of the body.
Recommended as a prophylactic for diabetes mellitus and gastroenterological diseases.
It is a rich source of vitamin B12 and natural protein. Can be used as a meat replacement for people who have eliminated it from their diet.
Easily digested without creating discomfort in the digestive tract.
There is no need for preliminary heat treatment when drinking, since the drink does not contain harmful microorganisms.
It contains a balanced complex of vitamins, as well as proteins, fats and carbohydrates.

There are no significant contraindications for this product, with the exception of individual intolerance. In this case, an allergic reaction may occur.

It is not recommended to abuse powdered milk for people who are actively fighting extra pounds. The significant energy value of the product will contribute to weight gain. However, this is an obvious advantage for people involved in fitness whose goal is to gain overall mass.

Compound

The composition of milk concentrate is almost no different from the composition of whole cow's milk and makes it similar. The difference lies in several elements that are destroyed during the manufacturing process of this product. Main cast:

proteins, which are the main building material for the human body;
fats, which are energy microparticles that are the main participants in metabolism;
lactose, popularly called milk sugar, is essentially a complex carbohydrate that contributes to the proper functioning of the energy process;
a set of vitamins and microelements necessary for the proper development and growth of the human body.

The energy value per hundred milliliters of product is forty-nine kilocalories. With a product fat content of two and a half percent, the amount of protein is three grams, and carbohydrates - almost four. In the absence of violations during the production of milk concentrate, most of the beneficial nutrients and mineral components are retained in the composition.

One hundred grams of milk powder contains vitamins:

A – 0.13 mg;
B1 – 0.01 mg;
B2 – 0.02 mg;
C – 0.4 mg.

In addition, the milk concentrate contains small amounts of calcium, sodium, potassium, phosphorus and magnesium - they provide comprehensive support to all processes occurring within the body.

During the manufacturing process, some of the vitamins found in cow's milk are broken down. Due to this fact, the compositions of fresh and dry products are different. However, the minerals contained in fresh milk are not afraid of heat treatment at high temperatures, and therefore their content remains unchanged in the dry concentrate.

This product is quite capable of replacing a fresh analogue. Its use helps fill the body with the necessary strength, replenishes the deficiency of calcium and other vitamins, does not cause difficulties in digestion and does not harm the digestive tract. Powdered milk concentrate is recommended for people suffering from diabetes.

At the same time, the presence of a significant amount of vitamin B12 in the composition makes it possible to replenish the need for essential nutrients for a person who has voluntarily given up meat. Among the obvious advantages, it can be noted that milk concentrate does not need to be boiled, since during industrial drying the product undergoes thorough pasteurization, which means that the presence of harmful microorganisms in it is excluded. The only disadvantage that can be noted is the possible occurrence of an allergic reaction. As a rule, this happens to people who have acute lactose intolerance.

How is it produced?

In Russia, the production of milk concentrate is carried out in five stages. Fresh cow's milk is used as raw material, subject to some modifications.

Standardization– at this stage, technologists achieve a certain level of fat contained in the product. For this, there is a norm that is considered a kind of “ideal” to which they strive. For example, a product with a low fat content is subjected to procedures that help increase it. Conversely, a product with a high fat content is adjusted to a lower one. To change the indicator, add a product with a low fat content or, conversely, heavy cream. This stage is mandatory, since it is necessary to produce a product that complies with regulatory documents.
Heat treatment– the second stage of the production process for the production of milk powder. Heating fresh cow's milk is necessary to destroy all harmful microorganisms and bacteria present in it. Industrial pasteurization does not take much time, after which the pasteurized milk is cooled.
The third stage of milk concentrate production is cooking, also often called thickening. During condensation, pasteurized cow's milk is boiled, simultaneously separating into whole and skim milk. Each type has its own cooking time. When granulated sugar is added to the product at this stage, a well-known and beloved delicacy is obtained - condensed milk.
At the fourth stage of the production process, homogenization of milk. This process is a mechanical processing of dairy products, which is characterized by grinding the fatty elements contained in the milk through external influence (pressure, ultrasound or high-frequency electrical processing). In other words, at this stage, technologists achieve a uniform milky consistency.
The final stage of the production of milk powder concentrate is drying. The resulting nutrient mass is dried in a special device until the product reaches a certain level of humidity.

Proper breeding at home

To consume milk concentrate or use it as a substitute for whole cow's milk, it is necessary to give it its original appearance; for this, liquid is added. To dilute milk powder, the standard ratio is one to three. That is, for three parts of any liquid, take one part of dry milk concentrate. Proportions can be modified depending on the desired result.

To ensure that your first acquaintance with this product does not cause you disappointment, it is advisable to adhere to the following recommendations.

When diluting milk powder, never use cold liquid. The fact is that low temperature of water or coffee promotes the crystallization of milk concentrate with the formation of visible lumps. Drinking such a drink is not enjoyable.
Using excessively hot liquid is also undesirable. Otherwise, upon contact with boiling water, the milk concentrate will simply curdle.
It is recommended to first pour the powder into a container and only then fill it with liquid, otherwise lumps will form.
Using a blender or mixer is not advisable, since whipping diluted milk powder causes the formation of unnecessary foam.
After you dilute the milk powder concentrate, leave the drink to brew for a short period of time.

You will learn more about what and how powdered milk is made from in the following video.

According to some, powdered milk has no place in the production of milk; others are convinced that the “horror stories” are unfounded and can only harm the dairy industry. To figure this out, Roskachestvo and aif.ru turned to Elena Yurova, head of the technical and chemical control laboratory of the Federal State Budgetary Institution "VNIMI", and Andrey Danilenko, chairman of the board of Soyuzmoloko.

Roskoshestvo: In the production of which dairy and fermented milk products do manufacturers use powdered milk?

Andrey Danilenko

Chairman of the Board of Soyuzmoloko

Powdered milk is a completely legal raw material for the production of many products, including fermented milk and processed cheeses.

Elena Yurova

Head of the Technochemical Control Laboratory of the Federal State Budgetary Institution "VNIMI"

It is officially permitted to use milk powder in the production of yogurt. According to legal requirements, yogurt must contain a high content of nonfat milk solids. Therefore, any yogurt produced in accordance with the requirements of technical regulations must be produced using it. Otherwise, the manufacturer will never reach the required standard, which is established for pure natural products - 9.5% mass fraction of SOMO (non-fat milk solids). And so does the whole world.

In addition, there are fermented milk products that are produced according to national standards. These include: yogurt, kefir, fermented baked milk and other products. In principle, there is no direct need to add milk powder to prepare them. Moreover, if, for example, you produce kefir using dry milk, you will not get exactly the same product that is called kefir. It will be less tasty, thinner and more sour.

But a kefir product can also be produced from dry milk, and 100% from dry milk, because in the production of a kefir product a different starter is used (for example, a directly introduced dry starter, and not live kefir grains). As a rule, such a kefir product is produced in the northern regions of the country, where there is no “live” raw milk, but good quality fermented milk products are needed.

According to legal requirements, it is allowed to add milk powder to the product to normalize protein due to “seasonality.” In Russia, winter is known to be long, and during this period the volume of raw milk production decreases. In order not to reduce the volume of production, manufacturers use powdered milk. This is a common practice that has been established since the times of the Soviet Union. The main thing is that the manufacturer indicates on the packaging the presence of milk powder in the product.

Another dairy product that is produced using milk powder is ice cream. In the mid-70s, ice cream factories began to appear independent of the milk processing plant, and it is now common practice for ice cream to be produced by dry mixing from whole milk powder and the necessary ingredients. It is important that the composition of the product is indicated in the labeling.

There are enterprises that process milk and produce ice cream. For example, there is such an enterprise in Vologda. Hypothetically, they can produce ice cream from both powdered and raw milk. But in this case, this is usually an exception, because it is difficult to separate streams and produce large volumes of ice cream.

If we talk about international practice, in particular about Europe, then there are quite strict restrictions on the use of milk powder in food production.

Thus, powdered milk can be used in food processing only if it has certain characteristics according to the heat treatment class, the so-called thermal class. According to this parameter, all powdered milk is divided according to thermal number and thermal class, and if the milk is classified as high-temperature processing class milk, then it is allowed to be used only for animal feed or in industrial processing.

We have not yet implemented requirements for thermal class and thermal number. However, many enterprises that use powdered milk in their production to produce special-purpose or functional products, for example, for baby food, take into account such indicators as the degree of heat treatment and the so-called milk class. They evaluate the quality of milk powder, and this is important as it ensures the production of safe and high-quality products.

RK: Do you have statistics on what percentage of “milk” on the market is made using milk powder?

A.D.: No one has official data, but this is a fairly common practice permitted by law.

E. Yu.: Until recently, it was believed that about 30% of whole milk products were made from milk powder or with its addition. In the summer-autumn period, this figure dropped to 20%. Now the situation has changed a little, as processors are reducing the use of milk powder in production, but the amount of milk powder in raw milk has increased several times. Previously, this was unprofitable, but falling prices for milk powder have led to an increase in milk powder additions to raw milk, and this is a real problem for processors.

It is difficult to deliver fresh milk to northern regions such as Magadan, Norilsk, Yakutia. And if in the summer they (except Norilsk) reduce the percentage of milk powder in dairy products, then in the winter these regions switch to the production of dairy products using milk powder.

In Murmansk (seemingly a rather difficult region for livestock farming and especially for maintaining a dairy herd), farms have been created using Israeli technology. Cows are kept in the barn all year round, without being allowed to go out to pasture. They feel great in these conditions and produce good quality milk. As a result, Murmansk residents no longer need to use powdered milk, with the exception of yogurt, in the production of which it is necessary.

Not everything is clear with the use of milk powder in the non-chernozem zone of the Russian Federation - this is the central region of Russia. Recently, the number of falsifications of raw milk here has increased, because large enterprises are strengthening the incoming control of raw milk and choosing high-quality raw milk. But everyone wants to sell more and receive dividends, therefore, especially in winter, there are often cases of powdered milk arriving at enterprises under the guise of raw milk.

RK: Why is milk powder added to products at all? In what cases is the production of milk and dairy products from milk powder justified?

A.D.: It is used for two purposes. The first is to increase the mass fraction of protein, if this is necessary according to technology. In this case, milk powder is added to normalized, whole or skim milk. The second is to make up for the shortage of raw milk that occurs in winter. Seasonality in the dairy industry is very high. To prevent production volume from falling when the volume of raw material production decreases, milk powder is used. It is restored to certain levels of fat, protein and non-fat solids, which are identical to those of raw milk.

Further, production is built using traditional technology - there are no changes in the technology for the production of fermented milk products using powdered milk. This is a completely normal practice that originates in the Soviet Union, in Soviet quality standards. This has always been the case: winter in Russia is cold, the transition from season to season is sharp, production has always been seasonal.

If the manufacturer uses milk powder, he must write about this on the packaging. The consumer can see two compositions: A – formula for summer, when there is a lot of milk; B – formula for winter, when there is little milk. The percentage of reconstituted milk in regular milk is extremely low - only to cover the shortage of raw materials, no more.

E. Yu.: Firstly, milk powder is added to increase the mass fraction of protein, if required by technology (for example, yogurt production). Secondly, as I already said, powdered milk is a product necessary for the dairy industry, because seasonality cannot be avoided. Thirdly, milk powder is traditionally used in the northern regions of the Russian Federation. Fourthly, milk powder is used to produce functional products created for certain categories of people. For example, there is food for older people, whose bodies do not have enough enzymes capable of breaking down protein, and it is necessary to introduce food additives and various enrichment components into the product, including lactic acid bacteria, which allows the body to improve the absorption of milk. Finally, milk powder is produced for reserve storage in case of emergencies.

RK: How is milk powder produced?

A.D.: Powdered milk is milk from which all moisture has been removed. The process of removing moisture from milk occurs in two stages.

First: milk thickens in a vacuum apparatus - it boils at a temperature of 50–60 degrees. The boiling point is lower because the vacuum apparatus creates a rarefied pressure, at which boiling occurs at a lower temperature.

Next, the milk flows through a hose into the drying tower. In the drying tower, milk is split into fine fractions under the influence of centrifugal force. While a particle of milk, already split, flies to the wall of the drying tower, it is exposed to high temperature (about 150 degrees) - at this moment the remaining moisture evaporates, and the milk particles fall to the bottom, already dried. Next, the milk goes to sifting and packaging.

E. Yu.: When producing milk powder, the technology must be transparent. The main thing is to evaporate the moisture and leave everything that nature created in milk in the form of dry substances. This can be achieved by gentle drying using gradual, slow heat, and then very quickly drying into tiny droplets of milk. The result is milk powder, which belongs to the low-temperature processing class. This milk is absolutely safe, since during drying there is no time to form substances that can adversely affect the human body.

But sometimes outdated drying installations are used to produce milk powder, which leads to the production of low-quality milk and milk of a high thermal class. In this case, denatured protein is formed in the milk, and there is a possibility of the formation of benzopyrene. The use of such a product in the food industry is strictly prohibited.

Unfortunately, outwardly it is impossible to distinguish between milk powder, which belongs to the class of high-temperature or low-temperature heat treatment.

The main method of differentiation is a method that requires laboratory testing, since protein changes occur during drying. These changes need to be installed. And then it is quite simple, without any misunderstandings, to clearly determine which class milk powder belongs to and whether it can be used in the food industry.

RK: How is powdered milk different from whole milk? What is contained in whole and what is missing in dry due to heat treatment?

A.D.: Powdered milk retains almost all the beneficial substances, although the amount of vitamins, such as vitamin C, is slightly reduced. But, firstly, we do not drink milk for vitamins, we drink it for protein and calcium. And secondly, any heat treatment of milk, such as pasteurization, leads to absolutely the same consequences.

RK: So there is no difference between pasteurized, ultra-pasteurized milk and reconstituted milk?

A.D.: For protein and calcium - no.

E. Yu.: If the manufacturer used high-quality raw materials, followed all technological conditions, there were no failures, and the correct temperature conditions were maintained, then in principle we will not find any differences from whole milk. The vitamin content may be slightly reduced, but, again, this is not critical. All fat-soluble vitamins remain, which are also heat-resistant and slightly susceptible to change. Plus, all macro- and microelements are preserved. Enzymes are destroyed, but this is even good, because they can trigger the process of deterioration in the product, which can negatively affect the human body.

RK: What methods for detecting powdered milk exist?

A.D.: At the moment, developments in this area are just underway. There are no methods established legislatively at the level of the Eurasian Economic Commission in Russia.

E. Yu.: Recently, a significant number of methods have been proposed for the detection of milk powder in dairy products. But none of them can be called objective and working. FGBNU "VNIMI" has long been dealing with this problem, including the development of methods for detecting falsification. But all methods, to one degree or another, have significant disadvantages, since raw milk and reconstituted milk undergo the same technological process and the same temperature treatment.

After conducting numerous studies, we came to the conclusion that it is impossible to simply and unambiguously test dairy products for milk solids content. By the way, no country in the world has this technique.

RK: Why do you think consumers have such a negative attitude towards milk powder, what causes it?

A.D.: In other countries there are no such prejudices. This is one of dozens of myths about dairy products that are common in our country. That is why in Russia there is a federal program to combat myths - “Three dairy products a day.”

E. Yu.: Perhaps the prejudice against milk powder is due to the fact that people are convinced that if something has been done to milk, it is always bad. That is, if it has been dried, then it is definitely some kind of “chemistry”. I fought for many years to stop milk powder from being called powder. A person imagines that it is some kind of powder, and then there is an association with chemical components.

In addition, the Chinese story with melamine in baby food in 2008 did not work in favor of the product. But, in my opinion, not everything is so simple. It is possible that melamine got into the product due to the use of a large number of plastic pipes and recycling containers in production.

Only corrosion-resistant material allows the technological process to proceed safely, but the Chinese have a lot of plastic and there is the possibility of melamine migration from containers, pipes, etc.

In Russia, all stages of the technological process in dairy production are carried out using stainless steel equipment.
Currently, methods for measuring melamine in milk and dairy products have been developed, and this indicator has been introduced into TR CU 033/2013. During my practice in our country, melamine has never been detected in dairy products, and I am sure that this has nothing to do with milk drying technology. There was also an opinion that milk was adulterated with melamine to increase protein. But, in my opinion, this whole story has nothing to do with powdered milk and its production technology.

RK: By what signs can you determine whether a product contains milk powder? For example, the composition indicates normalized milk, cream or reconstituted milk.

A.D.: The composition must indicate milk powder. Normalized milk is not powdered milk, it is milk normalized by fat content: it is first pasteurized, then separated (divided into skim milk and cream), and then the cream and skim milk are mixed in the required proportion - 1.5, 2.5, 3% fat.

E. Yu.: If the composition states “reconstituted milk,” it is clear that the product is made from dry milk. If "normalized", then in this case it was not necessary to use powdered milk, because normalized is, as a rule, milk normalized for fat. For example, milk arrived at a processing plant with a fat content of 4.0%. The manufacturer needs to make skim milk and cream from it, so that later, by adding cream to this skim milk, it can achieve a certain fat content: 2.5, 3.2, 3.6%.

RK: What regulatory documents allow the use of milk powder in the production of milk, cream, kefir, and so on?

A.D.: Again - technical regulations of the Customs Union 033 for milk and dairy products.

E. Yu.: For drinking milk, the use of powdered milk in production is strictly prohibited, otherwise the product will be called “milk drink” or “reconstituted milk”. In principle, there is no point in using milk powder for cream, since the main component of cream is fat. This is necessary for making yogurt. For all other products - for normalization, that is, to increase protein, if raw milk came with low protein - for example, in the winter season. That is, the law does not prohibit use. The main thing is to indicate this in the product labeling.

Milk is one of the most important food products. Nature works in such a way that from the first day of life, newborn children and young mammals feed only on mother’s milk. It contains all the necessary substances for the normal functioning of the growing body. But even as a person grows older, he or she does not give up milk. We use it both in its natural form and in processed form (ryazhenka, yogurt, cream, sour cream, cottage cheese, butter). There is whole and skim milk, steamed and baked, condensed and... dry. And if everything is more or less clear with fermented milk products, then the last two arouse keen interest, especially among children. Surely the little fidget pestered you with the question: “What is milk made from?” In this article we will try to find the answer and learn a lot about a product we have known since childhood.

What is real milk made from?

Of course, if you think about it, the question “what is milk made from” seems stupid. But it only seems so. Of course, we are not talking about natural products. Another thing is store-bought milk. What is it made of? You can hear a similar question from the lips of a city kid quite often, and there is no reason to be surprised. Essentially, this is the same cow's milk, it just goes through processing before it gets to our table. Some unscrupulous manufacturers may dilute it with water or add vegetable fats to increase its fat content. But this is extremely rare. Most milk is made from natural raw materials.

Compound

It should be noted that people are accustomed to eating not only cow's milk - in some regions it is obtained from female deer, goats, mares, buffaloes, and camels. The chemical composition of these products naturally differs. We will focus on cow meat, since this is what is most often present on our table. So, it contains approximately 85% water, 3% protein (it is called casein), milk fat - up to 4.5%, up to 5.5% milk sugar (lactose), as well as vitamins and minerals. In factories and dairies where milk is made (more precisely, processed), much attention is paid to fat content and protein content. With a high fat content of the original product, the yield of butter is higher, and protein is important in the production of cottage cheese and various cheeses.

How milk is made at the plant and dairy factories

You can always find milk on the shelves of numerous stores. But before it gets there, it goes through processing. It is needed to protect the product. Of course, the beneficial properties are lost, but some still remain. Let's consider these processes in order. Raw milk entering the plant is first cooled and then homogenized. Homogenization is necessary so that when pouring milk into bags, cream does not settle on the surface. Essentially, this is milk fat, which is broken into small balls in a homogenizer and distributed evenly throughout the entire mass of milk. This allows you to improve the taste of the original product and increases its digestibility. Next comes heat treatment (it is necessary to disinfect milk, since it can contain not only beneficial microorganisms, but also pathogenic ones) - this can be pasteurization, ultra-pasteurization or sterilization.

Types of heat treatment

The first method is considered the most common. It is the most gentle and allows you to preserve not only the taste and smell, but also the beneficial properties. In addition, after pasteurization, milk lasts longer than usual. In modern industry, ultra-pasteurization is increasingly being used. This method differs from the previous one in the use of ultra-high temperature. Of course, there are no beneficial properties left in it at all. Sterilization is also characterized by high temperature processing. This milk has the longest shelf life (up to 6 months or even up to a year). As a rule, after heat treatment, it is filled into polyethylene or plastic containers and sold through retail chains.

About powdered milk

In addition to regular milk, there is also powdered milk. Probably not each of us knows how powdered milk is made. This product first became known back in 1832, when the Russian chemist M. Dirchov founded its production. In fact, to the question: “What is powdered milk made from?” The answer is simple: from natural cow meat. The process consists of 2 stages. At the first stage, the milk is condensed in high-pressure machines. Next, the resulting mixture is dried in special devices. As a result, a white powder remains - this is powdered milk, or rather its dry residue, which has lost 85% of its volume (water). The only advantage of such a product over whole milk is the possibility of its long-term storage. Plus, it takes up little space, which is very important when transporting. The composition of powdered milk is the same as that of whole milk, it just does not contain water. What powdered milk is made from is now clear. Let's move on to the scope of its application.

Where is milk powder used?

We have found out how powdered milk is made, now we will look at where it is used. Most often it is common in those regions where it is not possible to obtain a whole natural product. The powder is simply dissolved in warm water (in a ratio of 1 to 3), and then used for its intended purpose. Powdered milk is also the basis for the production of baby food (dry milk porridge) and feed for small calves. The product can be found on the open market.

About baked milk

There is another type of this indispensable product for humans - baked milk. Many of us are probably interested in how baked milk is made. Its difference from whole is the pronounced taste of pasteurization and the presence of a creamy tint. The process presents the following picture: whole milk is mixed with cream until the mass fraction of fat in the raw material is 4 or 6% (this process is called normalization). Then the mixture is subjected to homogenization (this process is mentioned above) and pasteurization with long-term aging (about 4 hours at a temperature of 95-99 ºC). In this case, the raw material is periodically mixed so that a film of proteins and fat does not form on its surface. It is prolonged exposure to temperature that contributes to the appearance of a creamy color (milk sugar actively interacts with amino acids, resulting in the formation of melanoidin, which gives this shade). The final stage is cooling and pouring baked milk into containers. That's all the wisdom. It should also be noted that baked milk (this is what people call this type of milk) is used to produce fermented baked milk and katyk (in their preparation, various starters are used, which results in a fermented milk product with a thick consistency and taste of baked milk).

About skim milk

Very often in the dairy departments of stores you can find packaging labeled “Skinned milk.” What it is? Essentially, this is regular milk, just without fat, that is, without cream. As a rule, the percentage of fat here is no more than 0.5%. How is skim milk made? It is obtained by separating the whole product in special devices - separators. There the cream is separated from the milk under the influence of centrifugal forces. The result is a fat-free liquid.

Scope of application of skim milk

Milk packaging always indicates the exact amount of fat and protein in the product. It should be noted that it is impossible to obtain milk with a specific fat content from a cow. This indicator is not the same even for one cow in different seasons. Since GOSTs have their own standards and requirements, milk has to be standardized as skimmed in order to ultimately obtain the required fat content (2.5%, 3.2% or 6%). This milk is also used to produce low-fat kefir, cottage cheese or yogurt. You can buy it in packaged form at any store. It costs, of course, cheaper than usual.

We can talk about milk and its benefits endlessly. No wonder we have always been told since childhood: “Drink milk - it is very healthy.” And it’s true, our life begins with it - immediately after birth, the baby is necessarily put to the breast so that he receives the first portion of nutritious colostrum. Thanks to mother's milk, the child's immunity is strengthened, the baby grows and develops. The amazing thing is that in the first months of life it completely satisfies the child’s needs for water, nutrients, vitamins and minerals. Surely any of us has noticed that the basis of a healthy and proper diet is always dairy and fermented milk products. Cottage cheese is very useful for growing children; it contains a lot of calcium, which is necessary for the growth of bones and healthy teeth. Doctors also recommend that older people include milk in their diet, since bones rapidly lose calcium during this period of life. Whatever one may say, this product is irreplaceable. In this article we looked at what milk is made from, what types of it exist and how it is useful. Surely you have learned a lot of new and interesting things for yourself. Be healthy!

Milk is a healthy product, but it has one drawback - a short shelf life. They tried to extend it in ancient times. The first mention of powdered milk dates back to the 13th century, when Genghis Khan’s warriors stored a valuable product in this way for long campaigns. In Russia, the first commercial enterprise for the production of milk powder appeared in 1832, and at the end of the 19th century the product was patented and its industrial production began. Today, milk powder is used in cooking, for making infant formula, in bodybuilding for gaining muscle mass and in diets for weight loss.

Composition and benefits of milk powder

Does dry milk differ from fresh milk in its composition? This is the first question consumers ask themselves. It's different, but only slightly.

In the process of obtaining the powder, whole milk is subjected to heat treatment, so some of the vitamins in it are destroyed. The mineral and protein composition remains unchanged.

Table: composition of whole milk powder 25% fat (per 100 g)

Useful material	Quantity
Vitamins
Vitamin A	147 mcg
Retinol	0.13 mg
Vitamin B1	0.27 mg
Vitamin B2	1.3 mg
Vitamin B4	81 mg
Vitamin B5	2.7 mg
Vitamin B6	0.2 mg
Vitamin B9	30 mcg
Vitamin B12	3 mcg
Vitamin C	4 mg
Vitamin D	0.25 mcg
Vitamin E	0.4 mg
Vitamin H	10 mcg
Vitamin RR, NE	6.1 mg
Macronutrients
Potassium	1200 mg
Calcium	1000 mg
Magnesium	119 mg
Sodium	400 mg
Sulfur	260 mg
Phosphorus	790 mg
Chlorine	820 mg
Microelements
Aluminum	50 mcg
Iron	0.5 mg
Iodine	50 mcg
Cobalt	7 mcg
Manganese	0.05 mg
Copper	121 mcg
Molybdenum	36 mcg
Tin	13 mcg
Selenium	12 mcg
Strontium	17 mcg
Fluorine	110 mcg
Chromium	17 mcg
Zinc	3.42 mg
Digestible carbohydrates
Mono- and disaccharides (sugars)	39.3 g
Lactose	37.5 g
The nutritional value
Calorie content	483 kcal
Squirrels	26 g
Fats	25 g
Carbohydrates	39.3 g
Organic acids	1.2 g
Water	4 g
Ash	6.3 g

Proteins are represented by 18 amino acids, including 10 essential ones. Fats include saturated (14.9%), mono- and polyunsaturated fatty acids. The amount of cholesterol is 90 mg per 100 g of milk powder.

Beneficial features

Reconstituted milk is recommended for dietary nutrition for diseases of the digestive system. The mineral complex strengthens bone tissue, blood vessels and heart muscle. It contains less sugars, so it is useful for people suffering from diabetes. Due to the fact that reconstituted milk powder is easier to digest than raw milk, it is used in infant formula for artificial feeding. 100 g of milk powder contains the daily requirement of vitamin B12, so it is recommended to drink reconstituted milk for anemia associated with a deficiency of this vitamin.

Types of milk powder

Today, three types of milk powder are produced - whole, skim and instant. Whole and skim milk is obtained by evaporation. Skim milk powder contains 25 times less fat than whole milk. Thanks to this, its shelf life is much longer.

Instant milk is produced using a technology slightly different from the traditional method - using freeze-drying with mixing two types of milk - whole and skim.

Photo gallery: types of milk powder

Contraindications and possible harm

Powdered milk has the same contraindications for consumption as raw milk:

individual intolerance and allergy to milk protein;
individual intolerance and allergy to milk sugar (lactose).

Possible harm from excessive consumption of dry milk can be caused by oxysterol, which is present in it in much greater quantities than in raw milk. Oxysterol is oxidized cholesterol, which is found in all products of animal origin. Its amount increases during heat treatment of food or during long-term storage. Oxysterol can harm the cardiovascular system and cause atherosclerosis.

Skim milk powder contains the smallest amount of oxidized cholesterol, so it is preferable for older people to consume it.

Daily intake of powdered milk

Despite the heated debate among nutritionists about the benefits and harms of cow's milk for an adult body, people continue to consume their favorite product. Official medicine has established the following daily norms:

children from 1 to 3 years old - 400 – 600 ml;
children over 3 years old and adults - from 600 ml to 1 liter.

One liter of reconstituted milk contains a daily dose of calcium. This means that its use is not just useful, but necessary for older people to prevent osteoporosis. For older people, it is better to slightly reduce the daily intake, since the activity of the lactase enzyme decreases with age.

These standards include the total amount of milk - both that which is drunk and that which is used for preparing cereals and other dishes. Do not overuse dry milk and drink it every day.

Nuances of use

Despite the almost complete similarity in the compositions of fresh and powdered milk, the latter has some nuances and restrictions for consumption.

Powdered milk and bodybuilding

More recently, before the advent of special sports nutrition, bodybuilders used milk powder as a source of protein. In fact, modern protein mixtures and milk powder differ in composition. Without delving into the specifics of the issue, we can say that you can use milk powder to build muscle mass, but in limited quantities:

for men - 1 – 1.25 servings per day (1 serving = 100 g);
women - 0.5 – 0.75 servings.

These are the norms for whole milk powder. If the milk is skim, then the portions should be doubled.

During pregnancy and lactation

Milk is a necessary product during pregnancy and breastfeeding. It is a source of minerals that a woman needs to maintain her own health and appearance. To minimize the intake of synthetic vitamin preparations, doctors have developed special mixtures for pregnant and nursing mothers based on skim milk powder. The mixtures are enriched with all the necessary vitamins and minerals. These include milkshakes Femilak and Nutrimil.

Reconstituted milk is good for pregnant women and nursing mothers to drink

For women who are allergic to lactose, the solution is skim milk powder, which contains minimal milk sugar. Moreover, modern manufacturers produce milk with already fermented lactose, which makes it completely safe for allergy sufferers. Information about this is always present on the packaging. Nursing mothers can drink it without fear from the first days of a child’s life.

To protect yourself from low-quality or counterfeit products, you should buy milk powder manufactured in accordance with GOST 33629–2015 or 52791–2007.

Powdered milk in baby food

As complementary food for up to a year, doctors recommend giving the child not ordinary pasteurized milk, but dry milk. It can be used in pure form or in ready-made milk formula. Regular raw milk can be introduced into a child’s diet only after one year of age. Up to one year, a child should receive an adapted dairy product in the amount of 1 liter per day. If your baby enjoys drinking reconstituted milk, there is no need to replace it with regular pasteurized milk. Here's what Dr. E.O. Komarovsky says about this.

When to switch from powdered milk to pasteurized milk? The smartest thing to do is never. Powdered milk is sterile, cheap, easier to digest, less likely to cause allergies, and more convenient to store.
Why, after all, are almost all children switched to pasteurized milk? Usually because the mother wants it that way. She herself does not like the taste of powdered milk, and therefore, when a child drinks less milk than usual, the mother thinks that he no longer likes powdered milk and switches him to fresh milk. In addition, mothers usually view this transition as another achievement for the child. No one has yet proven that children prefer fresh milk to dry milk, but I have rarely been able to convince mothers of this. From a medical point of view, there is no need to switch from powdered milk to fresh milk.

Dr. Komarovsky E.O.
http://lib.komarovskiy.net/izmeneniya-v-pitanii-i-rezhime.html

For pancreatitis

If there is no allergy to milk, patients with pancreatitis are recommended to consume it during the period of remission. The daily intake of milk for drinking is no more than 100 ml. You can cook porridge and dietary soups using reconstituted milk.

For diseases of the pancreas, only milk powder is allowed. The natural product should be excluded from the diet.

For kidney diseases

Milk and its derivatives are contraindicated for urolithiasis. However, the restriction applies only to stones of phosphate origin. The composition of the stones is determined through analysis.

Kidney disease is not a contraindication or restriction in the use of powdered milk. Moreover, based on it, there are therapeutic diets and traditional medicine recipes to relieve inflammation.

For weight loss

Skimmed milk powder is suitable for weight loss as part of a dairy diet. Its advantage is that it is a complete protein product with low fat content. Any diet reduces the dietary intake of essential vitamins and minerals. Powdered milk during weight loss is an excellent source of vital nutrients.

Useful recipes of traditional medicine

Powdered milk is not only a food product. It is used in traditional medicine recipes for preparing medicinal mixtures.

Milk with carrot juice

2 tablespoons of carrot juice (freshly squeezed) are combined with a glass of warm reconstituted milk. The mixture is taken twice a day before meals. It is a diuretic and is used for urolithiasis.

Pine milk

Powdered milk is diluted in 500 ml of water according to the instructions on the package. 50 g of pine buds are added to it. The broth is cooked over low heat for 20 minutes. You need to drink it in small sips throughout the day. For children, the volume is halved. Helps with dry cough - thins and removes mucus. Has an antipyretic effect.

Milk and honey to cleanse the liver

Powdered milk is no less beneficial for the liver than regular pasteurized milk. It can be used to clean the organ. It is carried out as part of complex therapy and against the background of a special diet. The recipe is simple - in the morning on an empty stomach you need to drink a glass of reconstituted milk with a dessert spoon of honey. It is better to use skim milk powder. You should not eat anything for 4 hours after taking it. The course is designed for 1 month, then a break of 10 days is required. You should consult your doctor about the advisability of a repeat course.

Photo gallery: ingredients for medicinal recipes based on milk powder

Freshly squeezed carrot juice is very healthy. Pine buds can be purchased at the pharmacy. Honey is a storehouse of nutrients.

Answers to the most frequently asked questions about milk powder

Consumers most often have the following questions:

Are there many chemical additives in milk powder? Properly produced milk powder does not contain any “chemicals”. This is a completely natural, but only dehydrated product.
Is it possible to eat powdered milk? You can eat powdered milk with spoons, but you need to take into account that in this case a large amount of milk sugar - lactose - enters the body. But it definitely won’t bring benefits in concentrated form. Therefore, it is better to dilute milk powder with water.
Does milk powder contain harmful substances? If it is made from high-quality raw materials, it does not contain. But cows that have received low-quality feed can produce milk with harmful impurities. Then the milk powder will contain harmful substances.
Is it necessary to boil diluted milk powder? Reconstituted milk does not require boiling, as it has already undergone heat treatment during the production process.

Use of milk powder in cosmetics

Masks and other milk-based care products have been used since ancient times. In beauty recipes, you can replace regular milk with powdered milk.

Face masks

Recipe 1. A mask with dry milk, oatmeal and green tea will refresh your face.

For it you will need:

40 g milk powder,
20 g dry chopped oat flakes,
3 – 4 tablespoons of strongly brewed green tea.

Dry ingredients are poured into tea and mixed thoroughly. The composition is applied to the face for 15 - 20 minutes.

Recipe 2. You can whiten your skin using a mask of milk powder, kefir and lemon juice.

Ingredients:

Kefir will moisturize the skin
Lemon juice will whiten your skin

Hair care

For hair care, it is better to use whole milk powder due to its higher fat content.

A yeast mask with milk will help strengthen your hair and stimulate its growth. In 6 tablespoons of reconstituted warm milk, dilute 2 tablespoons of dry yeast. After 15 minutes, add a tablespoon of honey. The composition is applied to the hair along the entire length for 45 minutes, then washed off with water.

Video: “About the Most Important” program about the composition, benefits and dangers of powdered milk

On store shelves, along with the usual milk, you can find powdered milk, which differs from the classic milk in a powdery consistency. The product is used in various fields of cooking; it is used to make whole milk, bread, and sausages. In livestock farming, the powder is used as animal feed.

What is milk powder

Concentrate from a regular pasteurized drink or milk powder is dried milk. It eliminates many of the disadvantages of the liquid version - it is stored longer and easier to transport. At the same time, it retains its excellent composition and contains all the necessary nutrients and vitamins. The prototype of the modern product was the milky blocks that were made by the inhabitants of Siberia by freezing milk.

The dry powder was first obtained by the Russian doctor Krichevsky, who evaporated the liquid for a long time using a special technology so that all the beneficial properties of the original product were preserved. Several decades later, the powder is used in cooking and the food industry, and is included in the diet of adults and children.

Low fat

A subtype of the product is skim milk powder, which contains 25 times less fat than whole milk. There are just as many other useful substances left there. Due to the low fat content, the product is stored for a long time and does not require special conditions. If you mix skim milk with whole milk, steam it and dry it, you get an instant product that baristas use to supplement their coffee.

Whole

Powdered whole milk has a high calorie content and a low shelf life. It is a uniformly colored white-cream powder of uniform consistency. The product is obtained from whole cow's milk. The finished powder can be dissolved without sediment. It does not have yellow or brown inclusions and is easily rubbed between your fingers.

What is powdered milk made from?

The classic product contains only whole pasteurized cow's milk. The raw materials undergo a complex five-stage drying and homogenization procedure, allowing the composition to remain virtually unchanged. The product is rich in protein, fats, milk sugar lactose, vitamins, nutrients and microelements. No additional components (soy protein, starch, sugar) are introduced into the composition - this worsens the quality and taste of the diluted drink.

How they do it

Powdered milk is produced in five stages at food factories in Russia. The raw material is fresh cow's milk, which undergoes the following changes:

Normalization – bringing the fat content of the raw material to normal (reduced fat content is increased, increased fat content is reduced). To do this, the product is mixed with less fat or cream. This stage is necessary to achieve a certain fat content ratio in accordance with regulatory documents.
Pasteurization is heating a liquid to remove bacteria and viruses. Milk needs to be pasteurized briefly and then cooled.
Thickening or cooking - at this stage the product is boiled, divided into whole and fat-free subtypes, for which the processes differ in time and parameters. If you add sugar to the product at this step, you will get condensed milk.
Homogenization – the manufacturer obtains a product of uniform consistency.
Drying – the resulting nutrient liquid is dried in a special apparatus until it reaches a certain percentage of humidity.

How to dilute milk powder at home

When purchasing a product and subsequent preparation, it is important to observe the proportions of dilution of milk powder. To restore, you will need three parts warm water (about 45 degrees) and one part powder. Add the liquid gradually, stir thoroughly, leave for a few minutes to achieve a uniform milky consistency and dissolve the proteins.

Helpful Tips:

cold water is undesirable because the particles do not dissolve completely, crystallize and are felt on the teeth;
Boiling water is also not suitable - it will simply curdle the milk;
It is necessary to infuse the liquid after dilution, because this will result in an optimal product, and not a watery one with unswollen protein;
It is harmful to use a mixer for stirring - it produces too much foam;
add water gradually and carefully so that no lumps form;
Brew coffee and season with dry milk - it will turn out delicious.

For pancakes

A popular dish in which the product in question is used are pancakes with milk powder. To prepare them, you will need a liter of whole milk, which can be easily diluted in the following proportion: 100 grams (8 teaspoons) of dry powder in a liter of warm water. Add water to the powder, not the other way around, stir and wait 15 minutes until the solution is homogeneous.

For porridge

A pleasant breakfast will be porridge with milk powder, which will be made in the proportion of 25 grams of powder per glass of water. From this amount you will get a glass of reconstituted milk with a fat content of 2.5%, which is enough for one serving. For four people, you will have to dilute 900 ml of water and 120 grams of powder. The dilution liquid should be warm, stirring continuously until the product is completely dissolved.

Calorie content

Classic powdered milk without additives contains on average 496 calories per 100 grams, which is almost 10 times higher than the usual drink. This is due to the concentration of the product. Whole milk powder contains 549 kcal, and skim milk - 373. The product is rich in fats (saturated fatty acids), sodium, potassium and dietary fiber. It contains a lot of sugars, proteins and vitamins.

Benefits and harms

The composition of the powder is not inferior to natural pasteurized milk. It contains calcium to strengthen bones, potassium to improve the functioning of the heart and blood vessels, vitamin A to improve vision and healthy skin. In addition, milk is useful for rickets, because... Here are some more useful properties of the product:

useful for anemia;
choline normalizes cholesterol levels in the blood;
chlorine relieves swelling and cleanses the body;
magnesium and phosphorus provide comprehensive health support;
useful for diabetes, gastroenterological diseases;
rich in vitamin B12 and protein, according to reviews it is important for vegetarians or people who do not eat meat;
easily digestible, does not burden the digestive tract;
does not contain bacteria, does not require boiling;
the benefits of vitamins and the BZHU complex for the health of the body as a whole.

The harm of powdered milk is not so obvious; rather, it can be called a disadvantage. The powder should not be used by allergy sufferers, people with lactose intolerance or those with rashes that react to the ingredients. You should not get carried away with the product if you have a tendency to gain excess weight - its high energy value affects the rapid gain of muscle mass, which is then difficult to return to normal - it is not suitable for weight loss. This factor of harm is converted into benefit for athletes involved in bodybuilding.

Powdered milk dishes

Dishes made from powdered milk at home have become widespread. The powder can be bought on the shelf of any store. It is used in cooking, confectionery and desserts. When added to baked goods, milk makes the consistency of the finished product denser, and when cooking creams and pastes, it extends their shelf life. It is convenient to use milk powder to reconstitute the drink, and then use the liquid in different ways - mix with flour for pancakes or pancakes, add to cereals, candies, cakes.

Dry powder can caramelize during the drying process, which is why it smells like candy. For this aroma, milk is loved by confectioners who make condensed milk, fillings for layering cakes and pastries, and Korovka candies. Dried milk can be used to make baby formula, chocolate, and ganache for coating biscuits and muffins. Adding powder to yoghurts makes the consistency uniform and extends shelf life.

When used at home, dry milk powder is used as a replacement for whole milk in cereals, baked goods, rolls, and candies. Milk is added to mastic for covering holiday cakes, to ice cream, condensed milk, bread, cottage cheese, and for layering cupcakes. To replace some components, the powder is used in the production of cutlets, ham, and meatballs. For sweet dishes, the product is used to prepare jelly, buns, pies, cupcakes, and croissants.