The benefits and harms of powdered milk – composition, calorie content, proportions of dilution of powder with water

The content of the article

• What is milk powder
• Low fat
• Whole
• What milk powder is made of
• How do
• How to breed milk powder at home
• For pancakes
• For porridge
• Calorie content
• Benefit and harm
• Milk Powder Dishes
• Price

On store shelves, along with the usual milk, you can find dry milk, which differs from the classic powdery consistency. The product is used in various areas of cooking, it is used for the manufacture of whole milk, bread, sausages. In animal husbandry, the powder goes to feed animals.

What is milk powder

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

For the first time, the Russian doctor Krichevsky received dry powder for a long time, evaporating the liquid using a special technology, so that all the useful properties of the original product are preserved. After several decades, the powder is used in cooking and the food industry, is included in the diet of an adult and a child.

Low fat

A subspecies of the product is skimmed milk powder, which contains 25 times less fat than whole milk. There are as many other useful substances there. Due to the low fat content, the product is stored for a long time, does not require special conditions. If you mix skim milk with whole milk, fasten with steam and dry, you get an instant product used by the barista to complement when brewing coffee.

Whole

The high calorie content and low shelf life of dried whole milk. It is a uniformly colored powder of white-cream color with a uniform consistency. Get the product from whole cow’s milk. The finished powder can be dissolved without sediment. It does not have inclusions of yellow or brown color, it is easily rubbed between fingers.

What milk powder is made of

The classic product includes only whole cow pasteurized milk. The raw materials undergo a complex five-stage drying and homogenization procedure, allowing the composition to be maintained practically unchanged. The product is rich in protein, fats, milk sugar, lactose, vitamins, nutrients and trace elements. No additional components (soy protein, starch, sugar) are added to the composition – this affects the quality and taste of the brewed drink.

How do

In five stages, the production of dried milk at food factories in Russia. The raw material is fresh cow’s milk, which undergoes the following changes:

1. Normalization – bringing the fat content of the feedstock to normal (reduced increase, increase – reduce). To do this, the product is mixed with less fat or cream. This stage is needed to achieve a certain ratio of fat content in accordance with regulatory documents.
2. Pasteurization – heating a liquid to clean it of bacteria and viruses. Pasteurize milk for a short time, then cool.
3. Condensation or cooking – at this stage the product is cooked, divided into whole and low-fat subspecies, for which the processes differ in time and parameters. If you add sugar to the product at this step, you get condensed milk.
4. Homogenization – obtaining a homogeneous consistency by the product manufacturer.
5. Drying – the resulting nutrient fluid is dried on a special apparatus until it reaches a certain percentage of moisture.

How to breed milk powder at home

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

Helpful hints:

• cold water is undesirable because the particles do not completely dissolve, crystallize and are felt on the teeth;
• boiling water also does not fit – it just rolls milk;
• it is imperative to insist on the liquid after dilution, because this will produce the optimal product, and not watery with an un swollen protein;
• it is harmful to use a mixer for stirring – it gives too much foam;
• introduce water gradually and carefully so that no lumps form;
• make coffee and season with dry milk – it will turn out deliciously.

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 is easily diluted in the following proportion: 100 grams (8 teaspoons) of dry powder in a liter of warm water. Add water to the powder, and not vice versa, stir and wait 15 minutes to make the solution homogeneous.

For porridge

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

Calorie content

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

Benefit and harm

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

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

The harm of milk powder is not so obvious, rather, it can be called a disadvantage. Do not use the powder for allergies, people with lactose intolerance or reactive rashes to the components. You should not get involved in the product with a tendency to gain weight – 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 harm factor is converted into a benefit for athletes involved in bodybuilding.

Milk Powder Dishes

Widespread are milk powder dishes at home. Powder can be bought on the shelf of any store. It is used in cooking, confectionery and dessert. When added to baking, milk makes the consistency of the finished product more dense, and when cooking creams and pastes extends their shelf life. It is convenient to use milk powder in order to restore the drink, and then use the liquid in different ways – mix with flour for pancakes or fritters, add to cereals, sweets, cakes.

Dry powder can be caramelized during drying, so it smells like sweets. For this flavor, milk is loved by confectioners who make condensed milk, fillings for layering cakes and pastries, candy Cow. From dried milk, you can prepare baby formula, chocolate, ganache to cover biscuits and muffins. The addition of powder to yoghurts makes the consistency uniform and extends the shelf life.

For home use, dry milk powder is used as a substitute for whole milk in cereals, pastries, rolls, sweets. Milk is added to mastic for wrapping holiday cakes, to ice cream, condensed milk, bread, cottage cheese, for a layer of muffins. To replace some components, the powder is used in the manufacture of meatballs, ham, meatballs. For sweet dishes, the product is used to cook jelly, rolls, pies, cupcakes, croissants.

Price

Today you can buy milk powder via the Internet, on the shelves of traditional supermarkets or markets. Below is the approximate cost of the product in Moscow: