Powdered milk is cow's milk normalized in terms of fat, and then dried in special machines, outwardly resembling dry White powder with a creamy shade. The purpose of the production of such a product is to reduce the volume of milk and extend its shelf life up to 6 months. Such milk is especially in demand in regions where it is impossible to regularly import fresh dairy products. Also powdered milk it is often used in cooking for making pancakes, cereals, cakes, sausages and various desserts.

Powdered milk - features of the product and its varieties

The mass production of milk powder began in 1855. The developed milk evaporation technology ensured a moisture loss of up to 85% and an extension of the shelf life up to 8 months, subject to temperature regime(0-10⁰С). Wherein taste properties, aroma and chemical composition remained original.

There are several types of milk powder produced:

• Whole - after dilution, it is completely identical in composition to fresh cow's milk and is intended for nutrition.
• Skimmed - milk fat is extracted from milk before drying. Powder is used in industrial production and dietary, sports nutrition.
• Instant - suitable for making cappuccino, coffee with milk.

Powdered milk is 50% carbohydrates, and the rest is a mixture of proteins and minerals.

How to dilute milk powder - basic rules

Although many of us often use milk powder, few people know that it should be diluted according to a clear scheme, and not by eye. Of course, having bought a package of this product, you will find a laconic instruction, which will indicate the optimal combination of milk and water in a 1: 3 ratio. But to achieve good taste need a little more than just dilute milk powder.

How to properly dilute milk powder:

• To obtain 1 liter of high fat milk (more than 3%), you need 8 tsp. powder. If milk of 2.5% fat is required, the number of spoons of milk should be reduced to 6.
• First, heat the water to 60 ° C.
• Measure required amount spoons and pour into a deep container.
• Then slowly add water to the milk powder, not vice versa. This will help prevent lumps from forming.
• Stir the mixture until the dry concentrate is completely dissolved.
• Let the cooked milk sit for about 10 minutes.

How to dilute milk powder - common mistakes

Often, when diluting milk, irreparable mistakes are made, leading to spoilage of the product. Their knowledge will help you to use dry milk correctly without loss.

• Using cool water prevents the dry powder from fully reacting with the water. As a result, the milk will have lumps and a watery taste.
• Diluting the powder with boiling water also leads to failure as the milk curdles.
• Mixing water with powder with a blender provokes the formation of foam, and if the milk is fatty, the separation of milk fat.
• Adding powder to water. This will keep the milk from dissolving and you will end up with multiple hard lumps.

The thickness, fat content and richness of milk powder can be varied depending on the purpose for which you need it. It is not necessary to scrupulously calculate each gram, the main thing is to adhere to the technology of the process itself and then you will always get delicious milk.

How to dilute milk powder? If you are going to travel, relax in nature, do not forget to grab a packet of powdered milk. Powdered milk will not turn sour, will not deteriorate. Knowing how to breed it, you will get a good milk product... According to their taste and nutritional qualities it is not inferior to natural milk. Powdered milk is a powder obtained by drying condensed milk in advance.

Instructions

1. There are two types of milk powder - whole milk and skim milk. The difference between them is in the percentage of thick substances. Whole milk powder has a shorter shelf life than skim milk. In terms of smell and taste, whole milk is closer to pasteurized milk. Powdered milk has White color with a slight creamy shade.How to dilute milk powder? In order to get one glass milk drink: put 5 teaspoons of milk powder in a glass, (25 g of milk powder) add a little warm or cold water and stir well. Continuing to stir, add water little by little until the glass is full (25 g of powdered milk, about 200 ml of water. The milk will be about 2.5% fat). The resulting dairy product must be infused for some time to swell the proteins, eliminate the watery taste and to achieve the required density. Diluted milk powder can be obtained with different fat content. It is allowed to bring it to a boil. All proportions for diluting milk are usually indicated on the package.

2. Use sour milk product from milk powder for making cottage cheese, baking culinary products... There are many recipes for various dishes where milk powder is used: milk porridge, soups. Long shelf life allows any housewife to always have milk powder on hand, but do not forget that milk powder cannot completely replace fresh milk. All of them have their own advantages.

Many mothers are tormented by the question: "What to do with purchased for the future, but the remaining reserves of baby food and milk powder?" For some, dry milk- generally unclear product: what to cook from it and how? It turns out that it is allowed to make good sweets from powdered milk.

You will need

• "Mom's Truffles"
• 3-4 cups milk powder
• 1/2 cup ordinary milk
• 2 tbsp cocoa
• 40 g butter
• 4 tablespoons sugar
• bread crumbs or coconut flakes
• "Banana treat"
• almonds - 100 g
• sugar - 3 tablespoons
• powdered milk - 2-3 cups
• banana - 1 pc
• milk - 2 tablespoons
• butter - 20 g
• coconut flakes

Instructions

1. "Mom's Truffles" Place milk, sugar and butter in a saucepan. Place on the stove on the lowest heat and stir continuously. Cook until sugar is completely dissolved. Leave the resulting mixture to cool.

2. Add cocoa to a cold mixture and add dry milk... The mass should become viscous so that it can easily move away from the sides of the pan while stirring. But don't add too much or you will get a “wooden” result.

3. Form truffles from the resulting mass and roll them in bread crumbs either in coconut flakes.

4. "Banana treat" Mash a banana in a deep bowl with a spoon, add to it milk, sugar and softened butter, mix thoroughly. Little by little, add to the dry mass milk until a homogeneous thick and viscous mass is obtained.

5. Pinch off a slice of the resulting mass, put on it almond nut and roll the ball so that the almonds are inside the ball. In this way, shape all the candies.

6. Dip the resulting candies in the coconut. The dish is immediately ready to eat.

7. In the same way, it is allowed to prepare “strawberry treat” by replacing the banana with strawberries. A good option there will also be a “blueberry pleasure”, blueberries contain many vitamins and isoflavones, which are easily needed for excellent vision.

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Helpful advice
It is allowed to impress the baby by preparing a white truffle. To do this, easily exclude cocoa from the recipe.

Powdered milk was trained to produce at the beginning of the 19th century. For its production, cow's milk is taken. First, it is normalized. The purpose of the process is to achieve the required ratio of fat and dry matter. Later, the milk is pasteurized, condensed and dried. After that finished product sifted and cooled. To extend the shelf life, milk powder is vacuum packed.

You will need

• - powdered milk;
• - cocoa;
• - water;
• - butter;
• - honey.

Instructions

1. Truffles. Mix 100 g milk powder and 50 g cocoa. Dissolve 125 g of sugar in 55 g of water, add 85 g of butter. Pour hot mixture into dry mass and stir. Add 50 g of dried apricots, nuts and mix. Put it in the refrigerator. After about an hour and a half, take out the mass, form balls and roll in cocoa.

2. Candies. Mix 200 g milk powder with softened butter 120 g. Add 60 g of icing sugar, 2 tsp. warm milk and stir. You should get a graceful mass. After cooling it down, quickly form small candies, garnish with nuts or fruits. Store in the refrigerator.

3. Mastic for decoration. Combine 1 cup of powdered sugar with 1.5 cups of powdered milk. Mix 150 g of condensed milk with 1 teaspoon lemon juice... The mixture should come out smooth. Pour the resulting mass in small portions into the dry mixture and mix. When all the ingredients are combined, put the mixture on the table and continue kneading, adding icing sugar... Do this until the mass stops sticking. Wrap the mixture in cling film, send it to the refrigerator. It is allowed to apply the mastic closer in an hour.

4. We cleanse the face. Mix 2 parts chopped oatmeal with one part milk powder. For dry skin, add 1 teaspoon olive oil... Dilute everything with a small number warm water... As a result, a creamy mass should be obtained, which is applied to the skin of the face. Hold for 15 minutes, wash off warm water or a decoction of herbs.

5. We nourish dry skin. Take the same amount of powdered milk and crushed flaxseed. Mix, add 1 teaspoon of honey and warm water - so much so that you get a thick mass. Proceed as with the previous mask.

6. We nourish typical skin. Take 1 tbsp. a spoonful of milk powder, 1 teaspoon of honey, add the yolk and mix. Pour a little milk into the mixture so that a creamy mass is formed. Keep on the skin for 15 minutes. After a while, wash off with cool water.

Note!
The main superiority of milk powder over ordinary milk is considered to be the shelf life. Without fear, it is allowed to take him with you to the dacha, on a hike, or on a long trip. It is used in winter period when milk production decreases. Otherwise, ordinary milk is preferable and taste, and in composition.

Helpful advice
In the absence of the usual, it is allowed to use milk powder. To do this, it must be restored by mixing with warm water. For one part of milk, three parts of water are taken. Later, such a procedure, the product is used instead of ordinary milk. And also powdered milk is added to dough, creams, mousses and others. confectionery.

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

What is milk powder

A concentrate from a regular pasteurized beverage or milk powder is dried milk. It removes many disadvantages liquid version- stored longer, easier to transport. At the same time, it retains an excellent composition and contains all the necessary nutrients and vitamins. The prototype modern product served as lumps of milk, which were made by the inhabitants of Siberia, freezing milk.

For the first time, the Russian doctor Krichevsky received dry powder, who for a long time evaporated the liquid using a special technology so that all the useful properties original product have been saved. After several decades, the powder is used in cooking and food industry, it 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... If you mix skim milk with whole milk, steam together and dry, 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. Get the product from the whole cow's milk. Finished powder can be dissolved without sediment. It has no inclusions of yellow or Brown color, 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, useful substances and trace elements. No additional components(soy protein, starch, sugar) are not added to the composition - this deteriorates 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:

1. 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.
2. 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.
3. Thickening or boiling - 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.
4. Homogenization - obtaining a uniform consistency by the manufacturer.
5. 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 will 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 is 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 will happen optimal product rather than watery with non-swollen protein;
• it is harmful to use a stirrer 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

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 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 for the solution to be homogeneous.

For porridge

A pleasant breakfast will serve as 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 - 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. Do 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 penchant for typing excess weight- high energy value affects speed dialing muscle mass body, which is then difficult to return to normal - it is not suitable for weight loss. This harm factor translates into a benefit for bodybuilding athletes.

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 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.

At home use dry milk powder is used as a replacement for whole milk in cereals, baked goods, 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, powder is used in the manufacture of cutlets, ham, meatballs. For sweet dishes, the product is used to prepare jelly, rolls, pies, cupcakes, croissants.

Milk powder composition

If we are talking about a natural dry product obtained from fresh cow's milk, then it will practically not differ from it in any way. Of course, the method of extraction changes its composition in some way, but it is not worth considering it as some kind of chemical analogue capable of causing harm to health.

Powdered milk: the production of this product involves the thickening of the contents cow udder and then evaporating it. The higher the temperature is set during the last procedure, the less vitamins and nutrients... However, it is impossible to completely destroy them, some part will certainly remain.

What components valuable for the body does milk powder contain? The composition of this product is enriched with proteins, amino acids and vitamins, among which A, D, E, PP and group B can be noted.

As for the mineral components, the impact high temperatures cannot in any way affect their number, therefore they are contained here in their entirety, including calcium, potassium, phosphorus, magnesium, sodium, chlorine, sulfur and others. Whole milk powder has a caloric value of 549.3 Kcal, and skim milk has 373 Kcal. The dry analogue contains much fewer components that can cause allergies and provoke indigestion.

Beneficial features milk powder

Actually, the benefits of powdered milk are beyond doubt: it has the same qualities as liquid milk. First of all, its value lies in the ability to strengthen bones and teeth. It is an excellent prevention of osteoporosis.

Milk is often used to fight viral lung infections, since the immunoglobulins necessary for this are formed precisely from protein foods.

Athletes use milk powder for mass, muscle building, using special mixtures based on it, and young mothers who, for whatever reason, cannot breastfeed their baby, buy infant formula, which again contains milk powder.

Not all people with gastrointestinal diseases are able to drink fresh milk, but dry is absorbed by the body better, regulates the acidity of the stomach, eliminating pain, heartburn and normalizing the intestines.

Low fat product helps to fight extra pounds, and it is often included in masks, healing baths and other beauty products for skin, hair and nails.

Milk is good for the heart and blood vessels, it improves vision, prevents the appearance of wrinkles and sagging skin and has an antirachitic effect. Today it can be found in sausages and confectionery products, dairy products - cheese, cottage cheese, yogurt, sour cream and others.

Depending on the percentage of various substances in it, whole milk, skimmed and instant milk is isolated, which is used in various fields.

The harm of milk powder

The harm of milk powder is identical to the harm of liquid milk. First of all, it is contraindicated for persons with lactose deficiency, in whose body there is no enzyme capable of break down lactose.

In addition, more and more inhabitants of the planet suffer from milk allergies, which, for obvious reasons, are also not recommended to take it.

Many people notice that after consuming this product, they begin to suffer from bloating, diarrhea and other unpleasant consequences, but, as already mentioned, a dry product can minimize this effect.

In addition, elderly people should not get carried away with milk intake, as there is a risk of developing atherosclerosis and those who have an excess of calcium salts in their joints.

Powdered milk: a substitute fresh product can be harmful when using low-quality raw materials. Everything here matters: what the cows ate during milking, and what were the conditions for storing the contents of their udders, and much more.

In addition, the storage conditions of the milk powder itself are of great importance. If it has been in a room with high humidity and air temperature for a long time, then this is not the most the best way will affect its properties.

How to properly dilute milk powder

How to dilute milk powder? There is nothing supernatural in this, it is enough to prepare the powder itself and heat a clean plain water up to a temperature of + 50-60 ° С.

How to dilute milk powder? The proportions are as follows: 1 part of dry matter accounts for 3 parts of water. Nutritionists recommend starting or ending your day with a glass of warm milk, but not with or immediately after any food. This product must be digested in its purest form.

However, these tips apply for the most part to people with gastrointestinal diseases. The rest can combine it with almost any product, preparing porridge on its basis, adding it to tea or coffee.

Milk is the first thing that a child tastes, as soon as he is born. If Mother Nature has ordered that the first food for a newborn is it, then this is the most valuable and safest food on Earth.

It has a white color, and whoever drinks does not get sick

It is flawless in everything. It is beautiful - snow-white and smooth, it is tasty - slightly sweet, it is nutritious and healthy. But he still has one significant drawback. Milk has a very short shelf life, in other words, it quickly turns sour.

This problem was pondered by the Tatar-Mongols, who, in their campaigns in the 13th century, tried to dry milk under the sun to obtain a pasty product. Then they took it with them on military campaigns, because it did not deteriorate and gave heroic strength to the one who used it.

Nowadays, to give heroic strength, and even with long term suitability (with the current rhythm of life!), it has become more than in demand, and therefore at the beginning of the twentieth century, scientists patented a product, the popularity of which only grows over time, and the production technology is improving over the years - milk powder.

Milk powder production technology

Currently, this product is produced by spraying and drying whole and skim milk, cream and whey. To remove 50% of solids from pasteurized milk, it is concentrated in a special evaporator, and then the remaining mixture is sent to a heated chamber for instantaneous evaporation of water.

The result is a powdery mixture. This manufacturing method guarantees the safety of nutrients, vitamins and trace elements.

The presented table shows that although in most indicators whole milk is ahead of dry milk, nevertheless, this difference is insignificant.

How to properly dilute milk powder?

On home kitchen this product is just a godsend for the hostess, who made, for example, a spontaneous decision to cook milk porridge, fry pancakes or even bake bread, but there was no whole milk in the house. Sometimes milk powder is purposefully put into confectionery, because it makes them "fluffier".

Milk powder recipe for pancakes

Almost all recipes for making pancakes with milk at home include 1 liter of whole milk as one of the main ingredients. But what if there is only milk powder in the house, and you just really need to cook pancakes?

To obtain 1 liter of milk for pancakes, you need 100 grams - 8 teaspoons of milk powder and 1 liter of water. The water should be warm, but not boiling water, at a temperature of about 60 ° C.

Important: warm water should be added to the mixture, and not vice versa, stirring slowly, this will prevent the formation of lumps. Stir the milk until the powder is completely dissolved, then it must be allowed time to swell in the liquid - 10-15 minutes.

See how to properly dilute milk powder

Recipe for diluting powdered milk for porridge

To obtain full-fledged reconstituted milk, with a fat content of 2.5%, from which an excellent milk porridge (rice, vermicelli, semolina, oatmeal, buckwheat) will be obtained, you need to take the following proportions of the components.

One portion:

• For 200 ml of water 25 grams or 5 teaspoons of milk powder.

Four servings:

• For 900 ml of water 120 grams or 6 tablespoons of milk.

Gradually pour the specified volume of warm water into the standard amount of the mixture, stirring continuously with a spoon, until completely dissolved and a homogeneous product is obtained.

1. Can not use cold water when diluting a dry mixture. In this case, not all particles dissolve and partially crystallize, this is felt when used;
2. Do not use boiling water for cooking of this product- it will curl up;
3. Do not neglect the recommendation that the product should be infused after dilution. This will help to avoid getting a watery product with non-swollen protein;
4. Do not use a mixer for preparing milk, this will lead to the formation of unnecessary foam;
5. You need to pour the liquid into the milk powder gradually, stirring gently, if all the water is poured in at once, then lumps will certainly form.

Benefit and harm

Powdered milk is a product that everyone knows. But if you start asking the average consumer simple questions, many people get lost and start wondering, are they that familiar with this product?

Can any ordinary consumer, without hesitation, be able to answer such seemingly simple questions about milk powder?

• Which milk has more cholesterol- dry or whole?

If milk powder is diluted to the appropriate fat content, then it has a cholesterol level comparable to that of whole milk;

• Is it good for anemia(anemia)?

It is useful because there are forms of anemia, such as anemia as a result of a deficiency of vitamin B12 contained in milk powder, with this form of anemia and for its prevention, it is recommended for use;

• Do I need to boil it after recovery? How will this affect its beneficial properties?

There is no need. The product has already been heat-treated;

• Can milk powder contain harmful substances??

Unfortunately it can. Their presence / absence is due to the quality of the raw materials, that is, in what conditions they lived, what the cows ate from which the future milk powder was obtained. If they ate food containing toxic substances, or grew in an area where the maximum permissible concentration harmful substances in the atmosphere goes off scale, then all these harmfulness will fall not only into regular milk but also in a dry product too.

Application of milk powder

With the advent of modern technologies production of powdered milk, the scope of its application today covers the following sectors of the economy and the national economy.

First of all, it is, of course, food industry... Confectionery and pasta, baby food, ice cream, bread, whole milk products with a long shelf life - all these products are made on the basis of milk powder.

This nutritional mixture has long become a constant companion of tourists and travelers, because when going on a long hike, along with a can of canned meat, you can take a small bag with you, which will then become a source of protein and vitamins, so necessary to overcome long distances and conquer mountain peaks.

Airlines and rail carriers have included milk powder in the passengers' menu to add a spoonful of milk to coffee, overcoming a long distance.

Breeders of cattle and other branches of animal husbandry with a large livestock in their farms, having come to the conclusion that to feed calves, piglets whole milk becomes unprofitable, massively switch to a powder analogue, because with the current method of production, its properties are in no way inferior to natural pasteurized.

As you know, milk powder is a source of protein and therefore is considered the most classic look sports nutrition to build their body and build muscle mass, bodybuilders use it with success.