Refined milk: features and differences from natural

Milk is one of the most popular and useful components of the human diet, from birth to old age. It contains a lot of useful vitamins and microelements, and the price for this product is not too high. Unfortunately, the shelf life of the fresh product is small, so in the stores you can often find pasteurized milk in bottles or bags.

On packages you can find such designations as "whole", "normalized" and "restored". Many try to avoid the product recovered from a dry powder, considering that it contains harmful chemicals. In fact, the reconstituted milk in its composition practically does not differ from other types of milk put up on the store shelf.

Recovered milk is a drink obtained from a mixture of purified water and dry milk powder. Recovery means that the dry product, the former liquid, is restored to almost the original state. Such a powder is obtained by spraying and drying at a high temperature of ordinary milk drops. The dry option is much easier to store and transport than regular white liquid or frozen lumps. At the same time, the powder retains almost all the beneficial trace elements and vitamins that make up whole milk.

For the first time, a dry product from a liquid could be obtained by a medic Krichevsky, who evaporated moisture from solutions under the influence of very high temperatures. Today, the dry product is among the many infant formulas, non-alcoholic cocktails, ice cream and many recipes. In this form, the milk is delivered to those regions in which the raising and grazing of cattle is not possible due to climatic conditions and peculiarities of the relief. Milk in them is delivered in the form of white powder. Then, at local enterprises, it is diluted with water and the recovered product is delivered to stores.

Despite the biased attitude of customers, powdered milk is almost the same as a natural product. As a result of processing, it loses only a small percentage of its nutritional value, leaving in its composition useful trace elements and most of the vitamins. In terms of cholesterol content, both drinks are exactly the same, but the reconstituted ones still do not need boiling.

The composition of milk powder includes trace elements such as potassium and magnesium, phosphorus, sodium and, of course, this amount of calcium, which is not found in any other product. Its nutritional value is about 450 kcal per 100 g of dry matter. This amount of powder contains 25 g of protein, 25 g of fat and 40 g of carbohydrates.

In addition, it contains about 1 g of organic acids, 15 g of saturated acids, and 38 g of di- and monosaccharides.

Reconstituted milk has such beneficial properties as:

• the formation of immunoglobulins as a result of the use of high-protein beverage contributes to the fight of the human body with lung infections;
• in addition, protein is necessary for athletes and people who build muscle mass; reconstituted milk is most often prepared from skimmed raw materials, therefore it is a diet drink and is useful for weight loss;
• The daily intake of vitamin B12 is useful for anemia, problems with the heart, blood vessels and blood pressure;
• high calcium content contributes to the growth and strengthening of nails, hair, teeth and the entire bone skeleton; Calcium is an excellent prevention of osteoporosis and joint problems;
• powdered milk has high benefits for vision and general well-being, helps to cope with insomnia and reduces migraine headaches; it contributes to the normalization of the development of the child, has an antirakhitic effect in the development of the fetus in the womb, therefore it is useful for pregnant women;
• this product normalizes increased acidity, helps with heartburn and generally absorbs better than usual;
• white nutritious powder is included in many recipes of home and industrial cosmetology; masks and creams are made with it, they are added to baths and decorative cosmetics.

Like any other product, milk powder has its own contraindications.

• Do not abuse it in case of poor tolerance of lactose and in old age. It should be excluded from the diet suffering from allergies and people with deposits of calcium salts in the joints.
• You must carefully select the manufacturer of the product. Animals that graze in areas with poor ecology give milk filled with toxins.
• It is necessary for the manufacturer to carefully maintain the proportions when the dry powder is reconstituted with water. Their violation will turn the diet drink into a real calorie bomb, which will contribute to the formation and deposition of excess fat mass on the human body. It is best not to drink such milk at night, since casein, which is a part, is processed for at least 4–5 hours.

Varieties of dairy product depend on the type and condition of its original raw materials, that is, dry powder. Reconstituted milk can be made from several components.

• SC (dry whole). This powder is more nutritious and contains more fat. Its caloric content can reach 500–550 kcal per 100 g.
• WITH (dry nonfat). This powder has a longer shelf life due to its low fat content. Its nutritional value does not exceed 380 kcal per 100 g of dry matter.
• SAT (dry instant). It is a mixture of natural fresh product and fat free, from which the liquid is evaporated. This type of powder is most often used for baby food and other fast food products.

In the domestic industry, the production of normalized milk is most often produced in two stages. At one site, a dry product is obtained from fresh raw materials, then it is transported to the desired region, and then, at local production, the goods are repaired and packed in bottles or bags. The whole process is a sequence of several actions.

• Normalization. To bring the milk from different animals to the same indicators of fat, it is mixed and adjusted to the desired percentage. To reduce the fat content, add purified water, and to increase - fatty cream.
• Pasteurization. Milk is heated to completely rid it of possible viruses and lactic acid bacteria. If you leave the beneficial bacteria in the composition, the shelf life of the finished product will be no more than 48-72 hours.
• Thickening. The product is divided in fat content and boiled. If you add sugar at this stage, you get the usual condensed milk. After concentration, the milk is brought to a uniform consistency.
• Drying In special devices, condensed milk sprays are sprayed and exposed to high temperatures. The remaining precipitate in the form of a white powder is collected and packed in wholesale and retail containers.
• Transportation. Powdered milk is transported directly to stores or to a warehouse of a local manufacturing plant.
• Recovery. The powder is diluted with purified water in the required proportion and poured into tetrapack and plastic. The finished product is sent to the shelves of supermarkets and local stores.

Respectable manufacturers always indicate on the product packaging, from which raw materials milk was produced. However, it is often possible to meet the container with the inscription "whole", which is made from the same powder. To determine the powder to taste or color without special laboratory equipment is simply impossible. However, there are some recommendations that can help you choose the right product.

• One of the indicators of natural milk is high cost. Recycled drink has a long shelf life, it is easier to store and transport, so it is cheaper than whole. Nevertheless, the most expensive milk on the counter can also be recovered. Oddly enough, but foreign dry raw materials are more expensive than domestic natural product. It is best to choose products of medium and high prices, as well as carefully study the composition.
• One of the indicators of the naturalness of the drink is the inscription on the bag or bottle. "Recommended for children from 0 to 6 years old." Only manufacturers of high quality whole milk have the right to write this information on their products. In addition, the milk itself should not contain a reddish or orange tint. You can check this by simply holding plain white paper to a glass of liquid.
• Another way to check a drink you bought is conduct a simple experiment. You need to pour a small part of the milk in any glass container, and leave it on the table for 20-24 hours. If it is not sour during this time - the product is made of powder.

Despite all the recommendations, it is sometimes simply impossible to choose whole milk on the counter, since it is not there. In this case, you can safely buy the restored, because in its composition and benefits, it is practically not inferior to the natural, but in some ways it can even surpass it.

For information on how the process of recovering milk in production proceeds, see below.