Natural milk or dry milk? Milk powder composition. Powdered milk: composition, benefits, recipes

27.09.2019

Milk is the very first product that any mammal tastes in its life. But, if some of their species, for example, cats, consume milk only during early development (with age, almost all felines develop lactose intolerance), then others, for example, humans, can drink it all their lives.

Today, production technologies make it possible to significantly expand the possibilities of using milk. It is added to various products, and in addition, it has become more convenient and "mobile", thanks to the appearance of the so-called milk powder. Let's talk about regular and powdered milk in more detail.

How and from what ordinary milk is made in factories and factories

Ordinary milk in most cases is made from natural cow's milk, but in factories it is disinfected by heat treatment, as a result of which it becomes safe, but at the same time it loses some of its useful properties.

Nevertheless, nutritionists agree that the game is worth the candle in this case, because according to recent studies, fresh milk contains a huge amount of bacteria that, in some cases, can cause serious harm to the body, especially to children.

Only here it is necessary to take into account that at the factory, practically nothing will prevent the manufacturer from diluting your milk with water, and adding vegetable fats to it in order to increase the percentage of fat content.

The history of milk powder

Powdered milk appeared in 1832 thanks to the Russian chemist Mikhail Dirchov, and his appearance meant a lot for the dairy industry. However, it was not he who invented milk powder. Dirchov was only the first to put it into continuous production, and the author of the idea, as always, has irrevocably sunk into history.

But if you delve into the literature, you can find earlier references to milk powder. So, it is known that in 1792, in the records of an organization called the Free Economic Society, it was mentioned that in the east it was customary to freeze milk, obtaining milk glaciers that could be stored for a long time. Of course, this is not powdered milk, but the idea is close.

In 1802, a certain doctor on Nerch allegedly received milk powder. And this is only according to official data. In any case, it cannot be denied that there were scientists who received this product, but, for some reason, did not patent it. Therefore, it is impossible to determine exactly who invented this invention.

Types of milk powder

Powdered milk is of two types and differs in how many specific substances are contained in one gram of powder. The first type is whole milk. Its shelf life is relatively short, and its calorie content is high. The second type is fat-free.

It contains 25 times less fat than in the first case, and about the same amount of other substances. Due to its extremely low fat content, skim milk has a longer shelf life than whole milk, and the storage requirements are less stringent.

Both of these types are not yet ready-made instant milk powder. It is obtained by mixing them, then they are bonded with steam and then dried again.

Milk powder composition

The composition of milk powder is practically the same as that of ordinary milk, with the exception of some vitamins and microelements that are destroyed during drying and dissolution.

It contains the following substances:

Proteins are the main building blocks for any organism;
Fats are energy molecules needed in the metabolic process;
Milk sugar is a complex carbohydrate known as lactose and is involved in a number of energy processes;
Vitamins and trace elements are essential for life.

How milk powder is made

When cow's milk enters the plant, in order to turn into dry milk, it needs to go through five processes - normalization, pasteurization, thickening, homogenization and drying.

Application

Powdered milk has a very wide range of applications, it is much more than conventional milk, primarily due to its "mobility" and long shelf life. Indeed, when it became possible to dry it, milk ceased to be a perishable product, and it could be stored for a long time in the form of dry milk whey, from which ordinary "wet" milk is subsequently made.

And besides, it is more convenient to transport it, because in dry form, milk becomes several times lighter, which means that you can transport several times more milk at a time and get more profit. Therefore, the producer receives the main benefit from milk powder, the consumer benefits only in rare cases.

It is known, for example, that in some armies of the world powdered milk is used as a dry ration, which is very convenient, because a soldier can drink milk at any time, even in the field, simply by diluting the whey with water.

The benefits and harms of the product

Powdered milk contains everything the same as liquid milk, but slightly less. Therefore, it cannot be more useful in any way, however, it is safe to say that it is, at least, not worse. The advantage over the steam room is obvious - pasteurized milk powder does not contain pathogens.

Nutritionists around the world are actively debating about its dangers today. Some argue that during the cooking process, it acquires a large amount of harmful substances, such as oxysterol. Others say it is completely harmless.

But here, as in the case of GMOs, there are a lot of speculations and rumors, but nothing has really been proven. Therefore, if you have the opportunity to buy real liquid milk, it is better to buy it, but you shouldn't be afraid of dry milk either.

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

What is milk powder

A 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, 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, which were made by the inhabitants of Siberia, freezing milk.

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

Skim

A subtype of the product is skimmed milk powder, which contains 25 times less fat than whole milk. The same amount of other useful substances remains there. Due to the low fat content, the product is stored for a long time, does not require special conditions. When skimmed milk is mixed with whole milk, steamed and dried, you get an instant product that baristas use to complement coffee brewing.

Whole

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

What is milk powder made of?

V classic product only pasteurized whole cow milk is included. The raw material undergoes a complex five-stage drying and homogenization procedure, allowing the composition to be kept 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 impairs the quality and taste of the brewed drink.

How do

In five stages, milk powder is produced 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 feedstock to the norm (the reduced one is increased, the increased one is reduced). For this, the product is mixed with less fat or cream. This stage is needed in order to achieve a certain ratio of fat content in accordance with regulatory documents.
Pasteurization - heating a liquid to remove bacteria and viruses from it. You do not need to pasteurize milk for a long time, then cool it.
Thickening or cooking - at this stage, the product is boiled, divided into whole and fat-free subspecies, for which the processes differ in time and parameters. If you add sugar to the product at this step, you get condensed milk.
Homogenization - obtaining a uniform consistency by the manufacturer.
Drying - the resulting nutrient liquid is dried in a special apparatus until it reaches a certain percentage of moisture.

How to dilute milk powder at home

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

Useful Tips:

cold water undesirable because the particles do not completely dissolve, crystallize and are felt on the teeth;
boiling water is also not suitable - it will just curdle the milk;
it is imperative to insist the liquid after dilution, because this is how an optimal product will turn out, and not watery with non-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;
brew coffee and season with dry milk - it will be delicious.

For pancakes

A popular dish in which the product in question is used is pancakes with milk powder. To prepare them, you will need a liter of whole milk, which is easy to dilute in the following proportion: 100 grams (8 teaspoons) of dry powder in a liter of warm water. Add water to the powder, not vice versa, stir and wait 15 minutes to make the solution homogeneous.

For porridge

A pleasant breakfast will be porridge on milk powder, which will be made in proportion to a glass of water 25 grams of powder. 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, 900 ml of water and 120 grams of powder will have to be diluted. The dilution liquid must be warm, stirring continues continuously until the product is completely dissolved.

Calorie content

Classic powdered milk without additives contains an average of 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 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 the functioning of the heart and blood vessels, vitamin A to improve vision and skin health. In addition, milk is useful for rickets, because. Here are some more useful properties of the product:

useful for anemia;
choline normalizes blood cholesterol levels;
chlorine relieves swelling, 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 absorbed, does not burden the digestive tract;
does not contain bacteria, does not need boiling;
the benefits of vitamins, the BJU complex 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. You can not use the powder for allergy sufferers, people with lactose intolerance or reactive rashes on the constituent parts. Do not get carried away with the product with a tendency to gain excess weight - high energy value affects the rapid set of muscle mass, which is then difficult to return to normal - it is not suitable for weight loss. This harm factor translates into a benefit for the bodybuilding athlete.

Powdered milk dishes

Dishes made from powdered milk at home are widespread. The powder can be bought on the shelf of any store. It is used in cooking, confectionery and dessert business. Milk consistency when added to baked goods finished product denser, and when boiling creams and pastes it 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 it with flour for pancakes or pancakes, add to cereals, sweets, cakes.

The dry powder can caramelize during the drying process, so it smells like candy. For this aroma, milk is loved by confectioners who make condensed milk, fillings for sandwiching cakes and pastries, and Korovka sweets. Dried milk can be used to make infant formula, chocolate, ganache for coating biscuits and muffins. The addition of powder to yoghurts makes the consistency homogeneous and prolongs the shelf life.

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

Powdered milk, the composition of which differs little from natural milk, is one of the main food products.

Thanks to modern technology, the possibilities of using milk are increasing. It is a component of cooking different dishes.

And such a product as milk powder is popularly called mobile.

In contact with

History of origin

In 1792, they first talked about this product. One of the representatives of the Free Economic Society spoke about an unusual way procurement of milk by the inhabitants of the eastern regions: they froze it out.

Frozen in ice, milk could be stored for a long time without changing its taste and useful properties.

In Russia, they began to engage in the production of milk powder in the forties of the 19th century. Mikhail Dirchov created the dairy industry using technologies available by that time.

Unfortunately, history has not preserved the name of the scientist who made the unique discovery.

Production

Before milk from a cow becomes powder, its:

Normalize by reducing or increasing the fat content of the finished product. The thing is that the composition of milk powder assumes a stable percentage of fat content, according to GOST.
Pasteurized to destroy harmful bacteria and viruses. This process requires first exposure to high temperatures and then cooling the milk.
Milk is thickened by cooking method. The result can be a whole or fat-free product, depending on certain technologies. Sugar is added to prepare the beloved condensed milk.
Homogenized using chemical processes.
Dried to remove moisture on special equipment.

Classification, composition and calorie content

If we talk about the classification of the product, then there are:

whole (SCM), it can be with a fat content of 20 or 25%;
fat-free (SOM);
instant;
for the preparation of baby food.

Differences between any kind of powdered milk from whole milk:

1. They have a different composition. For the preparation of an instant dairy product, COM is used, it is subjected to additional processing. As a result, due to its hydrophilicity, the powder dissolves faster;
2. Comprises:
  - fats and proteins;
  - milk sugar and minerals.

Do you know that: whole milk contains more fat than dry milk. But there is more protein and sugar in dry form.

1. Contain a large amount:
  - potassium and calcium;
  - phosphorus, sodium and magnesium.

It contains many chemical elements:

selenium and zinc;
copper, iron, manganese.

Enrich the finished product with vitamins C, B1, B2, B5, B6, K and A.

Note: the energy value of milk with a low fat content is 373 Kcal, and whole milk - 549 Kcal.

Benefit and harm

The benefits or dangers of powdered milk have been argued for a long time, but there is still no consensus.

Take a look at the pivot table:

	Natural	Dry
Value	Higher, more protein, vitamins, carbohydrates	More vitamin C
Cholesterol content	Equally	Equally
Benefit	Proven	Depending on the quality. Violation of manufacturing technology, the use of cheaper components reduces the benefits.
Harm	Only in case of intolerance	If the body does not have an enzyme that can break down lactose.

Expert advice: it is difficult for buyers to check the quality of milk on their own. It is better to use products from well-known manufacturers.

Application and breeding rules

Babies, whom mothers cannot breastfeed, buy ready-made mixtures that include powdered milk.

They also feed pets. For kids, calves, piglets, the powder should be diluted according to the instructions on the package: add 15-20% milk to one liter.

The only negative is too expensive. For animals, it is better to use special fortified mixtures.

Take a note: for diluting the powder and preparing a drink, chilled boiled water.

Milk dilution rules for food purposes:

To prepare a glass of the product, pour 5 tablespoons of powder and add a small amount of water.
The resulting gruel must be mixed well. There should be no lumps in the mixture. We leave for two minutes, until the mass swells.
Add the rest of the water and after about half an hour the milk is ready for use.

Correctly diluted milk has a uniform composition and no sediment

Storage conditions

If you follow the storage conditions, then you can use whole milk powder for no more than 8 months, and skim milk for up to three years.

Storage temperature 0-10 degrees Celsius (subzero temperatures are harmful), humidity should not exceed 85%.

Typically, a container with a sealed lid is used and stored on the top shelf of the refrigerator.

What can be made from powdered milk

Powdered milk is an excellent product from which you can prepare a variety of dishes, pastries, sweets, ice cream,.

Here are examples of two recipes.

1. Recipe french bread in a bread maker

We stock up in advance:

1. - dry yeast - 7g;
  - wheat flour premium grade - 2.5 cups;
  - salt - 1.5 tablespoons;
  - powdered milk - 2.5 tablespoons;
  - water - 1.5 cups;
  - sugar 2.5 tablespoons;
  - cow or vegetable oil - 1.5 tablespoons.

Cooking method:

Oil and water, sugar, milk, salt are poured into the container. Then flour. You need to make a depression in it, and add yeast. We select the desired mode, bake bread.

Homemade truffles sweets

If you don't feel like eating candy from the store, you can make them yourself. Take the time to cook, because nothing tastes better!

For cooking use:

dry milk - 100 g;
butter- 80 g;
water - ¼ glass;
sugar - 120 g;
cocoa powder - 50 grams;
cognac - 1 spoon.

You can decorate with waffles, coconut crumbs, chopped nuts - it all depends on the taste of the hostess.

Cooking steps:

put water with sugar and butter on the fire and boil until the sugar dissolves;
making a mixture of cocoa and milk;
pour out the "syrup", add brandy, stir;
cool, put in the cold;
we take out the frozen mass and prepare balls from it;
roll in a prepared mixture of nuts, waffles or coconut.

The output is about 15 sweets with amazing taste... Invite your family to a tea party!

Watch a video in which experts talk about the benefits and dangers of milk powder, about its production and composition:

Types of milk powder

An attentive customer will notice that sometimes there are different kinds... A logical question arises: how do they differ from each other, and which one to choose? It all depends on what kind of fat product you want to get in the end and for what purposes you buy it.

How it was invented

It is difficult to overestimate the beneficial effect that the use of cow's milk produces on our body. But its shelf life is very short, so it is impossible to stock up on it for future use or take such a product on a long trip. They tried to rectify this situation at the end of the 18th century. Then the original product was frozen and received, the so-called "great reserves of milk blocks", described in the writings of Ivan Yerich in 1782.

Interesting

A little later, the doctor O. Krichevsky, conducting numerous experiments, was able to obtain a concentrate, which in its properties was not inferior to the original. The main problem was to prevent the milk from souring during drying.

The commercial production of the product began in 1832 under the leadership of the Russian chemist M. Dirchov. Since that time, the widespread use of the product began. It was appreciated by both travelers and ordinary housewives, who no longer had to worry that the drink might turn sour.

Manufacturing procedure

Everyone knows how milk powder is made in general terms. To obtain a powder from a liquid, it must be evaporated. This is the basic principle of production. Modern technologies help to do this with the least loss of useful properties and preservation of quality. The cycle can be divided into four stages.

Normalization. The milk received at the plant has different fat content... At this stage, it is brought to a single indicator. The low value is increased by adding cream, and the high value is reduced by diluting with low fat.

Pasteurization. Heat treatment is a prerequisite. This allows you to get rid of harmful bacteria and microorganisms. If this is not done, the raw materials will quickly turn sour, and the final product will not meet quality standards.

Thickening. After the preparatory stages, the raw materials are boiled. This allows you to get rid of excess fluid. Many, probably, have now remembered condensed milk. Yes, she also goes through this procedure. By adding sugar, at the exit we get not a semi-finished product for further manipulations, but real condensed milk. Dry does not require additional ingredients. Certain temperature and time parameters make it possible to obtain a CSM or OCM. The liquid mass obtained at the outlet does not yet look like a powder, but it is no longer paired.

Homogenization. This difficult process necessary to achieve homogeneity. Fat globules of various sizes are formed during evaporation. This is unacceptable for milk powder. The distribution of all elements in it should be the same. For this, homogenization is carried out. Large elements are broken down into smaller ones and evenly distributed throughout the composition.

Drying. This is done on a special apparatus. Getting rid of excess moisture, we get a powder, which is the final product.

All stages must be carried out under sterile conditions and in compliance with sanitary standards. The quality of the resulting product depends on this. The second important factor is the quality of the feedstock. All efforts will be in vain if expired milk was brought to the plant. Therefore, before proceeding with its processing, it is checked in the laboratory for compliance with norms and quality standards.

Composition and calorie content

These parameters directly depend on what the milk powder is made of. The answer seems to be obvious. But just above, we talked about the fact that there is such a species as soy milk powder. Soy is used for its production. In all other cases, the raw material is cow.

Since it is a concentrate, its caloric content will be much higher than that of the original product. It is 549 Kcal. For the production of baby food, OCM is taken with an indicator of 373 kilocalories.

During the production process, no other ingredients are added to the raw materials, therefore, chemical composition it will be almost identical cow's milk... The changes will affect only the quantitative ratio of individual elements. There is an opinion that as a result of thermal and other types of treatments, it loses vitamins and nutrients. This is only partly true. Most of them still remain in the original product. So, SCM is rich in potassium, sodium, calcium and phosphorus, vitamins A, B2, B9, B12, D, PP, E, C, choline. The list of useful substances is supplemented by manganese, iodine, sulfur, molybdenum, magnesium, iron, cobalt and iodine. Their content is insignificant, but there are not so many of them in the feedstock either.

Comparative analysis of compositions different types shows that they differ in the ratio of the BZHU. Whole milk powder has a high fat content (25%) and a relatively short shelf life (8 months). As for the percentage of proteins and carbohydrates, their content in SCM is 25.5% and 36.5%, respectively.

OCM, as its name suggests, contains 25 times less fat than SCM. Instead, the indicators of proteins (36%) and carbohydrates (52%) increase. The instant species, which is a derivative of whole and fat-free, has a caloric content of 368 Kcal and a BJU ratio: 35.1 g / 0.7 g / 52.2 g.

Quality check

The range is presented by both domestic and foreign manufacturers. What is milk powder made in Russia and does it differ in quality from imported milk? The standards do not allow the addition of unnecessary ingredients and harmful substances to this product that prolong the shelf life or improve the taste. But not all firms are honest with their customers. You can define a quality product by several criteria:

the color should be white with a creamy undertone, blotches and a brown tint indicate a violation of production technology;

the powder has a friable structure and does not stick together into lumps;

even dry, the product has a pleasant delicate taste, the presence of foreign smells and tastes is unacceptable, there should be no bitterness either;

when properly dissolved in warm water no sediment is formed (lumps indicate that you are mixing incorrectly).

It is usually sold in soft packaging. Packaging takes place in bags of 100 g, 500 g and 1 kg. Which one to choose is up to you. Remember only that the product has its own shelf life, and its consumption is not so high.

Advantages

Powdered milk, the benefits and harms of which are often discussed in the media, will have all the qualities of the raw materials. After spending comparative analysis by many measures, scientists have come to the conclusion that the reconstituted product is not inferior to the cow. Therefore, we can safely talk about the presence of the following functions.

Eliminates bad cholesterol.

Cleanses the body.

Eliminates swelling.

Provides comprehensive immunity support.

Strengthens bone tissue.

Helpful for anemia and diabetes.

Improves the digestive tract.

Interesting

Milk powder contains a large amount of potassium, which is involved in the blood circulation and contributes to the saturation of blood with oxygen. It is beneficial for brain activity and the entire circulatory system in general.

Harm

Powdered milk, the composition of which was discussed above, inherited not only positive qualities, but also negative ones. So, it should not be drunk by people with lactose intolerance. Indeed, as a result of processing, it does not disappear.

A disease such as atherosclerosis is also a direct contraindication to taking it. This limitation applies not only to dry, but also to ordinary milk with this ailment.

High fat content does not allow to call this product dietary. With regular use, a set of extra pounds is inevitable. And if some athletes need it, then people who are obese or just watch their figure, it is better to limit the use of FMC.

How to dissolve in milk

Having bought a dry powder in a store, not many people think about how to dilute it correctly. There are no special wisdoms here. Use water (45 degrees). In cold water, it simply does not dissolve and lumps form, but in boiling water it will curdle. Mix in a ratio of one to three (one part powder), leave for a while to completely dissolve and acquire a homogeneous consistency.

This is done slowly, pouring in a thin stream of water and stirring constantly. It is better not to use a mixer or blender. This will give a lot of foam.

How to store milk powder at home

In comparison with cow in its usual form, dry has a record shelf life. You can stock up on FMC for 8 months in advance, since that is how much it is stored at a temperature of 0 to 10 degrees and a maximum humidity of 85%. The low-fat subspecies even breaks all records. Under similar conditions, it does not lose its properties and remains usable for three years. It will not take up space in the refrigerator, as it feels good on an ordinary kitchen shelf or in a drawer.

Application

Many people buy milk powder for work or office to enjoy tea or coffee with the addition of this delicious powder... We have already found out how milk powder is made, it remains to understand where it finds its application.

Cosmetology. The product was not originally intended for this area. But ethnoscience knows a lot of recipes based on milk. For them, you can restore it from a dry composition. Although the powder form is very convenient to use, as it is easier to achieve the desired consistency of the masks. We present you just one of the many recipes for an effective powder-based facial rejuvenation product.

For cooking, you will need one spoonful of UCM and honey. Mix well and apply to face. The area of the eyes and nose is traditionally left untouched in this case. It is convenient to spread the composition over the surface with a special brush. Wash off after 15 minutes with warm water. Weekly treatments will help reduce existing wrinkles and prevent new ones from forming.

Cooking. In this area, there are recipes in which it is necessary to use the powder. This achieves the required viscosity and consistency. But also in traditional dishes where it is necessary to use ordinary milk, it can be successfully replaced by our powder. To do this, it is enough to dilute it according to all the rules and let it brew a little.

It is simply impossible to list all the recipes. This includes all kinds of pastries, yoghurts, cocktails, smoothies, sauces, soups, cereals, etc.

Powdered milk is in no way inferior in its properties to ordinary milk, but its long shelf life and ease of transportation make it indispensable in many life situations.

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

Roskachestvo: In the manufacture of which dairy and fermented milk products do manufacturers use milk powder?

Andrey Danilenko

Chairman of the Board Soyuzmoloko

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

Elena Yurova

Head of the laboratory of technochemical control of the Federal State Budgetary Scientific Institution "VNIMI"

It is officially allowed to use milk powder in the production of yoghurt. According to the requirements of the legislation, yoghurt must have an increased content of dry non-fat milk substances. Therefore, any yoghurt produced in accordance with the requirements of the technical regulations must be produced with its use. Otherwise, the manufacturer will never reach the required rate, which is set for pure natural products - 9.5% mass fraction SOMO (dry skim milk residue). And so the whole world does.

In addition, there are fermented milk products that are produced according to national standards. These include: curdled milk, 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 milk powder, you will get not quite the product 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 a different starter culture is used in the production of a kefir product (for example, a dry starter culture of direct application, and not live kefir fungi). As a rule, such a kefir product is produced in the northern regions of the country, where there is no “live” raw milk, and good quality fermented milk products are needed.

According to the requirements of the legislation, it is allowed to add milk powder to the product to normalize the protein due to "seasonality". In Russia, winter is known to be long, and during this period the volume of production decreases. raw milk... In order not to decrease the volume of production, manufacturers use milk powder. This is a common practice that has been worked out since the days of the Soviet Union. The main thing is that the manufacturer should indicate on the packaging the presence of milk powder in the product.

One more milk product which is made using powdered milk is ice cream. In the mid-70s, ice cream factories began to appear independently of the milk processing plant, and now it is a common practice when ice cream is made by dry mixing from dry whole milk and necessary ingredients... In this case, 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 dry and raw milk. But in this case, this is usually the exception, because it is difficult to separate flows 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 powdered milk in food production.

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

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

RK: Do you have any statistics on what percentage of milk products on the market are 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 are produced 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 reduce the use of milk powder in production, but the amount of milk powder in raw milk has increased several times. Previously, it was not profitable, but the decrease in the price of milk powder has led to an increase in its addition to raw milk, and this is a real problem for processors.

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

In Murmansk (a seemingly rather difficult region for animal husbandry and especially for keeping a dairy herd), Israeli technology farms have been set up. The cows are kept in the barn all year round, without walking in the pasture. They feel great in these conditions, they give good quality milk. As a result, the residents of Murmansk no longer need to use milk powder, with the exception of yoghurt, for the production of which it is necessary.

Not everything is unambiguous 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 has increased here, because large enterprises strengthen the incoming control of raw milk and choose high-quality raw milk. But everyone wants to sell more and receive dividends, therefore, especially in the winter period, there are frequent cases of receipt of powdered milk under the guise of raw milk.

RK: Why is milk powder added to products at all? When is the manufacture 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 necessary by technology. In this case, powdered milk is added to normalized, whole or skim milk. The second is to compensate for the raw milk deficit that occurs in winter. The seasonality in the dairy industry is very high. So that the volume of production does not fall when the volume of production of raw materials decreases, milk powder is used. It is restored to certain levels of fat, protein and dry fat-free substances, which are identical to those of raw milk.

Further, the production is built according to traditional technology - no changes in production technology fermented milk products using milk powder no. This is a completely normal practice, which originates in the Soviet Union, in the standards of Soviet quality. It has always been this way: winter in Russia is cold, the transition from season to season is abrupt, production has always been seasonal.

If the manufacturer uses milk powder, he is obliged to write about it on the package. The consumer can see two formulations: A - a formula for summer, when there is a lot of milk; B - formula for winter when milk is scarce. The percentage of reconstituted milk in ordinary milk is extremely low - only to cover the shortage of raw materials, no more.

E. Yu.: First, milk powder is added to increase the mass fraction of protein, if required by technology (for example, the production of yogurt). Secondly, as I said, powdered milk is a product necessary for the dairy industry, because you can't get away from the seasonality. Thirdly, milk powder is traditionally used in the northern regions of the Russian Federation. Fourth, milk powder is used to produce functional products designed for certain categories of people. For example, there is food for the elderly, in whose body there are not enough enzymes that can break down protein, and must be introduced into the product nutritional supplements and various components for enrichment, including lactic acid bacteria, which improves the absorption of milk by the body. Finally, milk powder is produced for emergency storage.

RK: How is milk powder made?

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

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

The milk then flows through a hose to the drying tower. In the drying tower, the milk is split into fines by centrifugal force. While a particle of milk, already split, flies to the wall of the drying tower, it is exposed to a high temperature (about 150 degrees) - at this moment, the remaining moisture evaporates, and the milk particles fall to the bottom, already dried. Then milk goes to screening and packaging.

E. Yu.: In the production of milk powder, the technology must be transparent. The main thing is to evaporate moisture and leave everything that nature has created in milk in the form of dry substances. This can be achieved by gentle drying with gradual, slow heating and then very rapid drying in the form of the smallest drops of milk. The result is milk powder, which belongs to the class of low processing temperature. This milk is absolutely safe, since during the drying time there is no time to form substances that can adversely affect the human body.

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

Unfortunately, outwardly it is impossible to distinguish 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 research, since protein changes occur during drying. These changes need to be installed. And then it is quite simple, without any misunderstandings, to clearly define which class the milk powder belongs to and whether it can be used in the food industry.

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

A. D .: Almost all useful substances are preserved in milk powder, although the amount of vitamins, for example, vitamin C, is slightly reduced. But, firstly, we do not drink milk for the sake of vitamins, we drink it for the sake of protein and calcium. And secondly, any heat treatment of milk, the same pasteurization, leads to absolutely the same consequences.

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

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

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

RK: What methods of detecting milk powder are there?

A. D .: At the moment, developments in this area are just underway. There are no methods established by law 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. FSBSI "VNIMI" has been dealing with this problem for a long time, 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 go through 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 unequivocally test dairy products for the content of milk powder. 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 caused it?

A. D .: In other countries, there is no such prejudice. This is one of dozens of myths about dairy products that are widespread in our country. That is why there is a federal program to combat myths in Russia - “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 is done with milk, it is always bad. That is, if it has been dried, then it must be some kind of "chemistry". I have struggled for many years not to call powdered milk powder. A person imagines that this is some kind of powder, and then there is an association with chemical components.

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

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

In Russia, all stages of the technological process in the dairy production are carried out on 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 such an opinion that melamine is falsified milk to increase protein. But, in my opinion, this whole story has nothing to do with powdered milk and its production technology.

RK: How can you tell if a product contains milk powder? For example, the composition contains standardized milk, cream or reconstituted milk.

A. D .: The composition must contain milk powder. Normalized milk is not milk powder, it is milk normalized in terms of fat content: it is first pasteurized, then separated (divided into return and cream), and then cream and inverse are mixed in the proportion that is necessary - 1.5, 2.5, 3% fat.

E. Yu.: If the composition says "reconstituted milk", it is clear that the product is made from dry milk. If “normalized”, then in this case, milk powder was not necessarily used, because normalized milk is, as a rule, fat-normalized milk. For example, milk was delivered to a processing plant with a fat content of 4.0%. The manufacturer needs to make reverse and cream out of it, in order to then, adding cream to this return, achieve a certain fat content: 2.5, 3.2, 3.6%.

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

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

E. Yu.: For drinking milk, the use of milk powder in production is strictly prohibited, otherwise the product will be called "milk drink" or "reconstituted milk". For cream, in principle, it makes no sense to use powdered milk, since the main component of cream is fat. This is necessary for making yoghurt. For all other products - for normalization, that is, to increase protein, in the event that raw milk came with low protein - for example, in the winter season. That is, the legislation does not prohibit the use. The main thing is to indicate this in the product labeling.