Tip 1: How to distinguish powdered milk
Tip 1: How to distinguish powdered milk
Distinguish the whole milk, made on the basis of a natural productFrom powder it is possible only in specialized laboratory. By the way, even RosPotrbNadzor does not have such equipment. Nevertheless, the townsfolk should not be upset, because there are simple tips that help to calculate the recovered product.
Instructions
1
Study the information on the milk packaging. A good manufacturer will notify the consumer that milk made of powder. If the product is called "Milk Drink" or "Refurbished milk", It means that there is no whole raw material in it. After the sly formulation "Normalized milk"A product, partly consisting of powder, may also be concealed. In this case, dry raw materials are used to artificially reduce the fat content of the product.
2
Pay attention to the cost of the product. But do not give preference to the most expensive milk, as dry raw materials of foreign production cost the producers more than raw milk "from under the cow". It is necessary to give preference to products of an average price category and a shelf life of no more than 3 days.
3
Another important difference between the natural product and the reconstituted one is that on packets with integral milkm manufacturers have the right to write "Recommended for children under 6 years of age and infants." If there is no such phrase, then the product is probably made from powder.
4
Learn about the manufacturer of the dairyproduct. As a rule, manufacturers of dairy products in Siberia and the Far East are forced to use the powder, since livestock farming in these areas is extremely developed. And if milk produced in Khabarovsk, Irkutsk or Yuzhno-Sakhalinsk, then the probability of a defect in its composition is high.
5
Open the bag and pour it into the glass. Put it on a white sheet of paper to determine the shade of the product. Thus, the whole milk can have absolutely white, cloudy-white and bluish color. The hue of red and orange indicates the presence of a powder in the composition. If milk gives sweetness to the taste, it is a sure sign of the use of powder in its composition.
6
Leave the glass at room temperature for a day. During this time the whole milk should get sour, and pasteurized fermented after two days. Powdered milkm on the first and second days there will be nothing but evaporation. On the walls of the glass should remain characteristic circles.
7
Remove a small amount of residues from the wallsglass if they stayed. Rub them between your fingers. If the raw materials began to get into lumps that resemble moist flour, then the product is made from powdered milk.
Tip 2: What is reconstituted milk
Reconstituted milk is a drymilk dissolved in water. It is widely used in the production of yogurt, sour cream and other products. Such milk can not be called useful, because it contains substances that cause atherosclerosis.
Instructions
1
Reconstituted milk is dried milk, in which water is added. After a few hours it completely dissolves, and the resulting milk is filtered and packaged for sale.
2
Dry milk is obtained by drying the usualcow's milk. First, the milk is normalized, then pasteurized and condensed. After that, the condensed milk enters a special dryer, where it dries to a powdery state at a temperature of about 170 degrees.
3
When high-temperature drying in dry milkbioactive substances - hydroxysterols are formed. They are derivatives of cholesterol and can provoke the development of atherosclerosis. "Normal" oxysterols are quite common for the human body. But when drying milk, atypical oxysterols are formed, which play a key role in the onset of atherosclerosis.
4
That's why now in some countriesreconstituted milk is prohibited for sale. In Russia, there is a law that prohibits producers from calling their products milk, if they contain more than one percent of the dry milk formula. Such products should be called "milk drinks".
5
In other dairy products, reconstituted milk is used more actively. It is used in the manufacture of sour cream, yoghurts, etc. This allows you to significantly reduce the cost of production.
6
Manufacturers unanimously declare that dryor the reconstituted milk, prepared from it, does not differ in its qualities from ordinary milk. But when heat treated, milk not only changes the taste properties - it destroys vitamins, enzymes, destroys the beneficial microflora.
7
Dry and reconstituted milk have oneindisputable plus - when exposed to high temperatures in them, not only useful microflora, but also pathogenic bacteria perishes. Therefore, dried milk has a long shelf life. However, not all harmful microorganisms are destroyed during heat treatment. In reconstituted milk, these bacteria begin to multiply again - sometimes for this it is enough for him to stand for several hours at room temperature.
8
Use of reconstituted milkdomestic producers explain seasonal fluctuations in the dairy industry. Milk comes to the enterprises not all the year round - the overwhelming part of it is produced in summer and autumn. Therefore, manufacturers can not completely abandon the use of dry and reconstituted milk.
