Powdered milk: composition and calorie content, pros and cons of use

It is probably hard to imagine everyday life without milk. It is used to make cereals and baked goods, drunk neat and used as an ingredient in smoothies. Some people always start the morning with an omelet, while others end the day with a glass of warmed milk with spices. But unfortunately, the drink loved by many has a not so long shelf life. Because of this, its dry analogue was invented, which can be stored longer without losing its usefulness.

Powdered milk is a soluble powder that is formed when traditional pasteurized cow's milk is dried. It is used in a variety of culinary creations, children's meals, yogurt, pasta, etc. Often this product is taken on trips, since it is enough to simply dilute it with water to get a vitamin drink. It can also be added to tea or coffee to improve the taste. Powdered milk, as a rule, requires a temperature of 0 to 10 degrees Celsius and an air humidity of up to 85%.

The most common is whole milk powder, but there is also a skimmed version, which was created specifically for those who have individual intolerance to the product and are prone to allergic reactions.The main difference between the two varieties is the percentage of the substance. For example, in whole milk, the amount of fat is 25%, and in skim milk - 1%, that is, the second variety contains 25 times less fat. And, conversely, the amount of proteins in the first case reaches 25.5%, and in the second - 36%. The same applies to the rest of the components. The difference is small, but still present.

Whole milk does not last as long as skim milk because the fats can go bad. If you mix whole milk powder and skimmed milk, you get an instant product. It is he who is usually bought by coffee shops for quick preparation of a drink.

The dry dairy product has become actively used in cooking, as it helps to create a denser consistency of a particular dish, and also allows you to store creams and pastes for a long time. Often it is used in drinks. The powder mixes with water, quickly forming liquid milk. It is this product that is more often chosen for the creation of infant formulas, since it is more easily perceived by the developing organism. Some housewives mix powdered milk and liquid milk to give the product a greater density.

If there is a desire to eat the product in the form of a drink, then it must be diluted with clean heated water (45 degrees), adhering to a proportion of one to three. Water is added gradually, and the drink is constantly stirred to prevent the formation of lumps. When the liquid is completely poured in, you need to leave the milk for a couple of minutes so that the proteins dissolve and the consistency becomes uniform. Optionally, honey, sugar, cinnamon or cardamom are added.

Cold water is not used to prepare the drink, because in this case the particles will not be able to completely dissolve. Small crystals will remain unchanged and will be felt in the mouth. Boiling water is also not recommended, because high temperatures lead to curdling of dairy products. As for insisting, it is necessary, because otherwise a watery substance will form in which the unswollen protein will float. It is better to exclude the mixer, otherwise too much foam will appear.

There are 362 kcal per 100 grams of powdered milk. However, there is also a figure of 469.2 kcal, which is equivalent to 23.45% of the daily value. This suggests that the calorie content of a product may vary depending on the manufacturer or whether the product is whole, low fat, or instant.

The rate of consumption of powdered milk depends on the rate of consumption of liquid milk. As you know, an adult and a healthy person needs to consume 500 to 800 milliliters of fluid daily. Given that there are usually two tablespoons of powder per glass of water, which holds from 200 to 250 milliliters, it can be calculated that it would be good to consume four to seven such spoons per day.

BJU per 100 grams of powdered milk is as follows: the protein content is 33.2 g, fat - 1 g, and carbohydrates - 52.6 g. The sugar content reaches 38.4 g, and cholesterol - 97 mg. The product covers 35% of the daily value of protein, 32% of the daily value of fat and 12% of the daily value of carbohydrates.

Powdered milk contains a large number of useful elements. In the presence of various B vitamins, vitamin A, beta-carotene, vitamin D, essential amino acids, as well as potassium, magnesium, chlorine, phosphorus and other elements. It is important to note that both fat-soluble and water-soluble substances are present here in very decent amounts. For example, the amount of vitamin A covers 28.7% of the daily norm, vitamin B2 - 92.7% of the norm, and B12 - as much as 135.4% of the norm. Of the minerals, phosphorus is represented in greater quantities - 110.9% of the daily norm.

It is believed that the use of a dry product lies only in the possibility of its long-term storage. In addition, the changed appearance simplifies transportation - the powder takes up much less space than the liquid. But in fact, this is ordinary milk that has lost water and can be used for much longer. The composition of powdered milk corresponds to fresh milk, so it may well be considered a substitute. The product saturates the body with calcium and vitamins, it is quite easily absorbed and causes a surge of strength. The presence of vitamin B12 helps people who refuse meat to compensate for the lack of this element.According to experts, milk powder is allowed to drink for those who suffer from diabetes and some gastroenterological disorders.

The product has a beneficial effect on the functioning of the cardiovascular system due to the presence of potassium, improves skin and vision due to vitamin A and helps with rickets. Powdered milk is recommended for patients with anemia, as well as for those who want to cleanse the body. It is also worth mentioning another interesting property of the product - the ability to save from heartburn. It is believed that if you dilute the powder and drink it in small sips, then this can help. The main thing is not to swallow the entire volume at once, but to divide it into two parts and see how the body will react after the first half.

To begin with, it is worth mentioning that milk powder is certainly harmful for those who have allergic reactions to fresh milk. It is also contraindicated for those who have lactose intolerance. Connoisseurs of dietary food will not be particularly delighted, because the product has a fairly decent amount of calories, which can lead to weight gain. Careful should be those whose body is prone to the deposition of calcium salts in the vessels and kidney stones.

However, all of the above is only a small part of the possible harm. A large number of experts believe that milk powder itself is harmful, and therefore it should be banned, which, however, has been done in some countries.The essence of the problem lies in the fact that drying at high temperatures leads to the formation of harmful elements that remain in the powder and adversely affect human health. Apparatus with hot heaters deprive milk powder of a tangible part of the vitamins. Finally, the problem of counterfeiting this product is widespread. Analogues are filled with soy, sugar, starch, which, of course, does not add to their benefits.

The first production of powdered milk was established in 1832 by a specialist from our country. The product is based on ordinary cow's milk, while the process itself is a combination of several stages. First, the liquid must be brought to the desired fat content that meets the technological requirements for the preparation of the dry version. Before this, the milk is heated to 40 degrees, cleaned of sand, grass and debris. The fat content is normalized by a separator capable of separating cream from the product.

The product is then pasteurized to remove bacteria. Condensation is carried out in special apparatus in which high pressure is established. After pasteurization, the resulting mixture cools slightly. At the next stage, it is homogenized, that is, it is brought to a homogeneous consistency. Then it goes to the drying chamber, which guarantees a temperature of 150 to 180 degrees Celsius. The result should be a white dry substance. It should be noted that in this case the product loses 85% of its volume, that is, all available water.

See the following video for how milk powder is produced.