Powdered milk is a product obtained from natural cow's milk by condensing it and drying it in special drying units. This well-known product is a soluble powder that is dissolved in warm water. The finished drink retains all the beneficial properties of natural milk. This product began to be used at the beginning of the nineteenth century. The first industrial production of powdered milk was established in 1932 by the chemist M. Dirchov.
The drink is produced by pasteurizing and condensing fresh cow's milk. Then it is homogenized and dried in spray and roller dryers at a temperature of 150-180 degrees Celsius. After drying, this product is sifted and cooled.
This product is more popular in winter, in regions where fresh milk is supplied in limited quantities.
Composition and calorie content of milk powder
Today, whole milk, skim milk and instant milk are produced. They differ in the percentage of certain substances and in areas of application.
Whole and skim milk powder contains, respectively, 4 and 5% moisture, 26 and 36% protein, 25 and 1% fat, 37 and 52% milk sugar, 10 and 6% minerals.
The calorie content of whole milk powder is 549.3 kcal, the calorie content of skimmed milk powder is 373 kcal.
Per 100 grams of milk there is vitamin A - 0.003 mg, B1 - 0.046 mg, B2 - 2.1 mg, D - 0.57 mcg, choline - 23.6 mg, vitamin PP - 5 mg, vitamin E - 3.2 mcg , vitamin C – 4 mg, vitamin B12 – 0.4 mcg, vitamin B9 – 5 mcg.
Milk powder contains significant amounts of calcium (1000 mg), sodium (400 mg), potassium (1200 mg) and phosphorus (780 mg). Milk contains small amounts of magnesium, cobalt, molybdenum, selenium, manganese, as well as iron, iodine, sulfur and chlorine.
This drink contains all twenty essential amino acids.
Benefits of milk powder
Quite often, the media discusses the replacement of natural milk by diluted dry milk by manufacturers. What is the difference between powdered milk and fresh drink? Through analytical comparison, it has been proven that the differences between whole milk and milk reconstituted from dry powder are insignificant. The benefits of powdered milk are primarily indicated by the fact that it is made from the same natural cow's milk. However, the nutritional value of natural cow's milk is higher due to the content of proteins, vitamins, and carbohydrates. The cholesterol content is approximately the same in both dry and natural milk.
Vitamin B12, contained in large quantities in milk powder, makes it useful for anemia. One hundred grams of reconstituted milk powder satisfies the body’s daily need for this vitamin.
The benefits of powdered milk largely depend on its quality. Only a high-quality product can temporarily replace natural milk.
Harm of powdered milk
Powdered milk can cause significant harm if there is no enzyme in the human body that breaks down lactose. Characteristic symptoms of intolerance may include diarrhea, bloating, and abdominal pain.
Powdered milk causes considerable harm to the human body if manufacturers do not comply with technological standards for the production of this drink. For example, some manufacturers add not milk fat to skim milk, but low-quality deodorized vegetable fats, which deprive the product of valuable fat-soluble vitamins. It is possible to detect such a violation only by laboratory research. Therefore, when choosing milk, it is advisable to give preference to well-known brands from large manufacturers.
Use of milk
To make milk from dry powder, it must be cooked. To do this, dilute the powder with warm water in a ratio of one to three. According to some scientists, it is best to drink milk early in the morning or late in the evening. At other times of the day, this drink can be harmful to digestion. After this, it is not recommended to eat food. You can add a little sugar or honey to the milk, as well as fennel and cardamom - they calm the nervous system.
The product is used in baby food, as well as for the manufacture of bakery products, in the production of confectionery products, and as an additive to sausages and meat products.
In addition, this drink is used in cosmetology to prepare masks and creams. A milk-based mask significantly improves tone and has a tightening effect. For flaky and very dry skin, a mask made from a mixture of honey and flax seeds is perfect. On dry and normal skin, it is useful to apply a mask made from a mixture of honey, egg yolk and milk.
Storage conditions
Store powdered milk powder in a dark, dry place, at air humidity of 85% and temperature from 0 to 10 degrees Celsius. Shelf life is up to eight months from the date of release.
Skimmed milk powder is a powdered product that is obtained by drying normalized cow's milk that has undergone pasteurization. The main advantage of such a product is the ability to get a drink that is almost identical to regular milk at any time and anywhere. Skimmed milk powder is used in the confectionery and bakery industries. It is also used in the industrial production of sausages, frankfurters and other similar products.
Many unscrupulous manufacturers use powdered milk to make a drink that they pass off as a quality product. Therefore, always look at the composition of the milk you buy in the store.
Useful properties
The benefit of skim milk powder lies in its chemical composition, which is practically no different from whole milk powder. Due to its low fat content, it can be consumed by people who are watching their weight or want to lose excess weight. This product contains vitamin A, which is important for vision, as well as B vitamins, which are important for the nervous system and bone tissue. It also contains vitamins PP, C, E, etc. Skim milk powder is rich in various minerals, for example, iron, which improves blood composition and is involved in hematopoiesis. This product contains calcium and phosphorus - minerals important for bone tissue. This is just a small list of minerals that are found in milk powder.
Use in cooking
Powdered skim milk is used to prepare various drinks. For example, cocktails are prepared based on it. It is also added in small quantities to coffee and tea. You can use powdered milk to make various desserts and sauces. You can add skim milk powder to cereals and baked goods.
Harm of skimmed milk powder and contraindications
Powdered skim milk can be harmful due to its high calorie content, despite its low fat content. Consuming the product in large quantities is not recommended when losing weight, or for those who are watching their weight. Powdered milk can be harmful to people who suffer from lactose intolerance.
Milk powder is a soluble powder obtained by drying normalized pasteurized cow's milk. The production of milk powder is due to the longer shelf life of this product compared to regular milk.
There is also instant milk powder.
It is usually diluted in warm water and consumed as a regular drink, retaining many of the beneficial properties of fresh pasteurized milk. It is widely used in cooking. Included in many types of infant formula.
Powdered milk production
Probably not each of us knows how powdered milk is made. This product first became known back in 1832, when the Russian chemist M. Dirchov founded the first production of milk powder. Real milk powder must be made from natural cow milk. The process consists of several stages. First, the milk is normalized to the desired fat content, pasteurized and condensed in high-pressure machines. Next, the resulting mixture is homogenized and dried in special devices at temperatures of 150-180 degrees. As a result, a white powder remains - this is powdered milk, or rather its dry residue, which has lost 85% of its volume (water).
The only advantage of such a product over whole milk is the possibility of its long-term storage. Plus, it takes up little space, which is very important when transporting.
The composition of powdered milk is the same as that of whole milk, it just does not contain water. Powdered milk is produced in accordance with GOST 4495-87 “Whole milk powder” and GOST R 52791-2007 “Canned milk. Powdered milk. Technical conditions".
Composition of milk powder
Powdered milk can be whole (WCM) or skim milk (SOM). These two types of milk powder differ in the percentage of substances they contain.
Whole milk:
Fats (%) - 25
Proteins (%) - 25.5
Milk sugar (%) - 36.5
Minerals (%) - 9
Humidity (%) - 4
Skim milk:
Fats (%) - 1
Proteins (%) - 36
Milk sugar (%) - 52
Minerals (%) - 6
Humidity (%) - 5
Calorie content per 100 g - 1567 kJ (373 kcal)
The shelf life of whole milk powder is less than that of skim milk, since fats are susceptible to spoilage - rancidity. It should be stored at a temperature of 0 to 10 °C and a relative humidity of no higher than 85% for up to 8 months from the date of production.
Instant milk powder is made by mixing whole and skim milk powder. The mixture is moistened with steam, after which it sticks together into lumps, which are then dried again.
When properly prepared, the composition of milk powder retains most of the vitamins and almost all mineral components.
100 grams of it contain (in brackets - content in fresh milk):
- vitamin A in the amount of 0.013 mg (0.02 mg)
- vitamin B1 in the amount of 0.01 mg (0.04 mg)
- vitamin B2 - 0.02 mg (0.15 mg)
- vitamin C - 0.4 mg (1.3 mg)
In addition, milk powder contains calcium, magnesium, phosphorus, sodium, potassium and other macroelements, which provide comprehensive support for all body systems.
If during the production of powdered milk some of the vitamins disintegrate due to the heat treatment of the raw materials, then the mineral components are not afraid of heat treatment and are preserved in the milk powder in the same quantities as in fresh milk.
It is not surprising that powdered milk can be used as a replacement for fresh milk. It is useful because it fills the body with energy, calcium and vitamins, is easily digestible and has little effect on the overall reaction of the digestive tract. Reconstituted milk can be consumed by patients with diabetes and gastroenterological diseases.
In addition, vitamin B12, which is part of milk powder, is necessary for those who voluntarily refuse to eat meat. The obvious beneficial properties of powdered milk are also manifested in the fact that preparing a drink from it does not require boiling: when condensed and dried, it already undergoes pasteurization, which destroys various bacteria.
The only disadvantages can be considered the ability to cause allergic reactions in those who cannot tolerate fresh milk, and a reduced amount of vitamins with a fairly high energy value. This imbalance can lead to excess weight gain.
Why is powdered milk harmful?
Due to drying at high temperatures, harmful oxysterols are formed in milk powder.
Because of this, milk powder is banned in several countries.
Homogenization is also not the most useful process, during which mixing occurs with the rotor of a dispehydrator and exposure to pressure of 5-400 atmospheres through the homogenizer.
All food that is cooked under pressure is harmful to humans. And even more so under such enormous pressure.
The use of high-temperature dryers, which allow the production of maximum products per unit of time, leaves practically no vitamins in the milk powder.
Therefore, many people consider powdered milk to be harmful. The reputation of powdered milk as a healthy product today is also being spoiled by various counterfeits that contain soy, starch and sugar.
It is no longer possible to call such a mixture milk, and in order not to purchase a low-quality product in a store, you must carefully check that the milk complies with GOST, and not technical specifications, and read the information about the composition on the product packaging.
How to use milk powder in cooking
Powdered milk has become very widespread in cooking and desserts.
Added to baked goods, it provides a denser consistency of the final product, and when used in various creams and pastes, it ensures long-term storage of the finished product. Very often it is used to restore the drink.
The powder can simply be mixed in the required proportions with water to obtain liquid milk, which is hardly distinguishable in taste and smell from pasteurized whole milk.
When producing milk powder, roller dryers are sometimes used. During the working process, the walls of such dryers heat up, and the milk caramelizes when it comes into contact with them. This is why powdered milk often has a “candy” smell.
Various baby formulas and pet food are prepared from milk powder. In some cases, this drink is more easily absorbed by the child’s body than fresh mother’s milk. Powdered milk can even be fermented to make yogurt.
Also, many housewives add powdered milk to whole milk for thickness. Today, unscrupulous manufacturers often produce milk reconstituted from powder under the guise of whole pasteurized milk.
To avoid such deception, when purchasing, you must carefully read the composition of the product. It should only indicate whole cow's milk.
Mine to you with a brush, ladies and gentlemen! Recently, the project email received several interesting nutritional questions via the feedback form. All of them can be titled as follows - what role does powdered milk play in bodybuilding, can or cannot be consumed, how, in what quantities, and other miscellaneous things. The topic seemed quite relevant to me, because... at a certain period of time I also asked similar questions and could rarely get clear answers. Today we will try to fix this and answer all the misunderstandings.
So, take your seats in the auditorium, we are starting.
Powdered milk in bodybuilding: the whole truth
Typically, such truth-seeking questions arise naturally, i.e. when a person already has the slightest understanding of the processes of organizing proper nutrition and searching for ways to build muscle mass. There are also frequent cases when someone from the outside can make a contribution and make a beginner (and not only others) think about whether it is possible to use such a cheap and accessible product as milk powder in bodybuilding. In rare cases, films from the golden era of bodybuilding can become a trigger in the study of this nutritional issue. After all, they often said that athletes used milk powder to gain weight, develop their functional performance and increase the calorie content of their diet.
In general, it doesn’t matter how you came to this topic, it is important to get a good and high-quality answer, which is what we will do next.
Note:
Very often, powdered milk is considered as some kind of alternative to sports nutrition. (especially Russian-made), so to speak, cheap and cheerful. It’s no secret that the basis for sports nutrition is whey protein, so why buy it in the form of an expensive sports nutrition when you can simply “throw yourself in” with such affordable powdered milk. We will also answer this during the post.
Actually, let's go through the theory a little, and only then plunge into practice.
Powdered milk is a dehydrated powder that is obtained from natural milk by evaporating the water from the latter. It contains most of the nutrients in milk and often acts as a substitute. Used in the food industry (baby food) and cooking. The powder consists of 80% long protein casein and 20% whey protein.
Powdered milk also contains lactose and may cause stomach upset in people with lactose intolerance. A glass of water plus powdered milk - the result is a familiar white drink. The protein content of milk powder is 38% .
Powdered milk in bodybuilding: main types
There are three types of milk powder:
- whole – contains a fairly large amount of unsaturated fats;
- low fat – almost all unhealthy fats have been removed;
- instant - obtained by mixing whole and skim milk powder.
Now let's go through the nutritional value and nutrient balance of milk powder and compare the two options.
No. 1. Powdered skim milk
No. 2. Powdered milk, 25% fat
Note:
The further narrative will be divided into subchapters for better assimilation of the material.
Powdered milk in bodybuilding: 5 main facts
It is important to understand the facts and myths regarding this product, so remember the following information. So, powdered milk...
No. 1. Low in calories and high in fat
If the production technology is correct and is not violated anywhere, then the calorie content of powdered and liquid milk should be approximately the same. However, calorie counts often vary greatly from brand to brand. On average, one cup (100 ml) of skim milk powder should contain 250-350 feces, whole - 450 cal.
No. 2. Low cholesterol
Skim milk powder is fairly low in cholesterol and can be recommended (in reasonable doses) for use by people suffering from heart disease and high blood pressure.
No. 3. Is an excellent source of calcium
Each serving provides a healthy dose of calcium. Most other sources simply pale in comparison to milk for this mineral.
No. 4. Is a good source of protein
Powdered milk has a really high protein content (necessary for muscle building). Each serving delivers from 20 to 30 grams of protein. Many proteins (amino acids) can be synthesized by the body, but some building blocks must come from outside, and in particular these are present in milk.
No. 5. Contains many nutrients
In addition to calcium and protein, milk powder contains a wide variety of other vitamins and minerals that are essential for human health. In particular, it provides the body with a significant portion of vitamin D, riboflavin and phosphorus. The concentration of vitamin A, vitamin B12, potassium and selenium is also high.
The next point is...
Powdered milk in bodybuilding: how harmful and is it harmful at all?
Not many people know, but in the process of turning fresh milk into powder, cholesterol is oxidized. Moreover, it is converted into its most dangerous form (oxidized), which most negatively affects the health of blood vessels, forming atherosclerotic plaques and narrowing the lumen of blood vessels. All this affects the operation of the flame motor and does not allow blood to be pumped efficiently enough. As a result, if you overuse powdered milk, all cardiovascular work can be undermined, and cardio and heavy volume training with iron will be much more difficult.
It is also worth knowing that skim milk powder is not a significant source of oxidized cholesterol, because skim milk contains almost no cholesterol to begin with. In turn, you can find powdered eggs on store shelves - this is the main source of this cholesterol, so you should avoid it.
If you are still “stuck” and decide to seriously hit the eggs, egg powder or whole milk powder, then remember, fruit (apples, bananas, etc.) and vegetables (broccoli, cabbage, etc.) are the best protection against this dirty trick. They are rich in antioxidants, which, in turn, can fight cholesterol.
What is the difference between protein and milk powder?
Powdered milk and protein powder (sports nutritional supplement) very similar in appearance (see image), however, these are two different products, both in cost and composition.
Whey protein powder is derived from milk, but it is 100% whey protein. Manufacturers use special technological chips to create protein. Whey protein contains very little lactose and can therefore be used by people suffering from indigestion.
Whey protein isolate is 90 and more percent protein, while concentrate - from 29 to 89 percent protein. Casein is another type of milk protein that is also available in the sports protein supplement. It is processed much more slowly than whey and is therefore called long-lasting.
Powdered milk costs significantly less than whey protein and usually comes in special sealed bags. It no longer contains any impurities or food additives. Protein powders often come as part of a mixture that contains additional amino acids, carbohydrates or other components that stimulate muscle growth, mass gain and other athletic development.
Note:
If you see the inscription “reconstituted” on the packaging of regular milk, then know that it is obtained by diluting milk powder with water.
Powdered milk in bodybuilding: gaining muscle mass
Before the advent of sports nutrition, milk and egg powders were the main source of protein in bodybuilding. In particular, iron Arnie used milk powder to fuel his muscles.
As for the answer to the question: “can milk powder be used as a food for muscle growth?” Yes, you can use it, but without fanaticism, and observing the following dosage for weight gain:
- men, 2-2.5 portions per day (1 portion 100 gr);
- women, 1-1.5 portions.
Can be taken with dry rations ( 4 Art. spoons) with water, can be added to or diluted 4-5 tablespoons of dry powder in boiled water.
Pay attention to the type of milk powder - skim or whole, otherwise your goals for gaining muscle mass will shift towards gaining fat. Also remember that lactose (found in milk) is a fast carbohydrate and accelerates the formation of fat. With each serving of powdered milk you will receive 6-8 spoons of sugar.
When to take milk powder
During the period of mass gain, when an increased calorie intake is required. As for the time during the day, the situation is as follows. The ratio of whey (fast) and casein (slow) type of proteins - 20% To 80% . Processing the latter takes a significant amount of time ( 5-7 hours), so drinking milk powder in the morning or immediately after training is not advisable. The optimal time to take it is considered to be the first half of the day. (if you train in the evening) and for 1-2 an hour before bed (strictly half portion).
How to choose powdered milk
In stores and supermarkets there is a large amount of milk powder from various manufacturers. However, large quantity often implies “lame” quality. Therefore, pay attention to the packaging of milk, or more precisely, its packaging. This must be a vacuum bag and the corresponding inscription on the seam GOST 4495-87 or GOST R 52791-2007.
Due to the popularity of powdered milk, and milk in general, many careless manufacturers are trying to push various bullshit to the end consumer, similar in consistency to powdered milk. And because milk is a very specific product, the quality of which directly affects our stomach and whether or not it hangs at the well-known place with the inscriptions “M” and “Jo”, so it is important to learn how to choose the right milk.
The food laboratory “Idigo” and its memo with experimental calculations on the quality of milk powder will help us with this.
It is also worth keeping in mind that regular cow's milk is more beneficial for humans, because It is produced naturally, without the use of a technological process or high temperatures.
Actually, everything I have was taken away 11 thousands of characters even on such a small topic :). Let's summarize all this crap information and draw appropriate conclusions.
Afterword
Today we got acquainted with the topic - milk powder in bodybuilding , and this is what you need to learn. The product can be included in an athlete’s mass-gaining diet, but it is necessary to approach its use head-on. How specifically, we answered in this note, anabolism to everyone!
PS. Not everything has settled down or you still have questions? Comments will easily correct this injustice, let's unsubscribe.
P.P.S. Did the project help? Then leave a link to it in your social network status - plus 100 points for karma, guaranteed :) .
With respect and gratitude, Dmitry Protasov.
Milk has always been a part of human daily life. This is one of the basic products of the diet.
This product is a liquid produced by the body of the female of any mammal. It is milk that should provide the newborn with all the necessary nutrients immediately after birth.
Progress, as well as the economic development of countries, provides store shelves with a rich assortment of products, varied in their characteristics: special production technology, taste, fat content.
This type of milk, known as powdered milk, is a product that is made from cow’s milk by condensation and subsequent drying in special machines.
It looks like the familiar white powdery composition, soluble in water.
Information about skim milk
Controversial issue of harm and benefit
Skim milk has long been a favorite dietary product. However, discussions regarding its beneficial and harmful properties have not stopped even now.
Opinion, as a rule, diverges into two opposing camps. Representatives of the first claim that milk is healthy, so they actively encourage its consumption.
According to them, skim milk also contains all the vitamins and biological components on par with the traditional product. The absence of excess calories is the main advantage of using milk as a dietary product.
Opponents insist on the opposite opinion. Milk produced in this way cannot contain any beneficial substances.
This is due to the principles of its manufacture.
It is the fact that fat is removed from milk during processing that causes distrust among scientists. They claim that this component is a necessary component for the trouble-free absorption of calcium and natural proteins in the body.
By giving preference to skim milk, a person refuses additional portions of vitamins and beneficial elements.
We study calorie content and composition
Skim milk is not inferior to whole milk in the amount of nutrients, vitamins, and microelements.
100 grams of product contain:
The group of useful minerals contained in skim milk includes iron, zinc, phosphorus, magnesium, and calcium.
How to skim regular milk
Many have been convinced more than once that only a self-prepared dish or a grown product can claim naturalness and quality. In the case of milk, this will be no exception.
Surely there are housewives who not only want, but can also skim milk in their kitchen. Indeed, skim milk is milk in which the fat content is reduced to 0.1%.
Unfortunately, it is impossible to achieve such results on your own, in the absence of special installations located exclusively in production. At home, its fat content can be reduced to approximately 1.5% fat.
You can skim milk at home using various methods.
The most popular and well-known method is to skim the cream:
- Pour the milk into a container with a wide neck or no neck at all.
Use a saucepan or basin. - Let it brew in the refrigerator.
The best option is to place the container there overnight.
Time will allow the cream to separate from the remaining liquid. - Remove cream.
The easiest way to do this is with a spoon.
Then you can safely eat them. - The remaining liquid will be significantly less fatty.
The next method is settling:
- Pour the product into any container with transparent walls.
Leave it in the refrigerator for about 10-12 hours. - Monitor the condition of the milk.
When cream and milk have become distinguishable, they can be separated.
Have a tube and an empty container at hand. - Leave the container of milk on the table and place an empty container on the chair.
The chair should be at a lower level. - Lower one end of the tube to the bottom of the container with milk.
Next, pull out the air and lower the end into an empty container. - When only cream remains at the bottom, the tube must be removed.
If, in your opinion, the previous procedures are not enough, then you can use the mechanical beating method:
- Pour the milk into a glass in which it will be convenient to whisk it.
- Set the mixer to maximum speed.
Once you start beating, butter will stick to the whisk and form lumps. - When there are a lot of lumps, you need to strain the liquid.
Several layers of gauze are suitable for this. - The result will be better if you heat the liquid before whipping.
Powdered skim milk
Calorie content and composition
Skimmed milk powder is a powder made by drying a natural product. The goal and, accordingly, the main advantage of this type of product is its mobility.
You can always have a substance on hand from which you can easily obtain a product that is as close to natural as possible. The scope of application affects not only consumers, but also industry.
Its calorie content is 360 kcal.
Compound:
- fats – 0.75 grams;
- proteins – 36 grams;
- carbohydrates – 51.95 grams.
Learn about the benefits and harms of powdered milk from the video.
All the pros and cons
The beneficial properties of this type of product include its chemical composition. It is almost identical to the composition of the whole product.
As a dietary product, it is used in the diet of people who control their weight. Contains vitamins that are beneficial for vision and the nervous system.
Skim milk powder is enriched with phosphorus, iron, and other minerals.
However, despite the low fat content, the harm of such a product is due to its calorie content. If you want to lose weight, it is not recommended to abuse this drink.
It is contraindicated for people with lactose deficiency.
Use in cooking
- Skim milk powder has found application as a component of a variety of drinks.
There are many cocktails that contain this product.
Along with cream, it is added to coffee and tea. - There are sauces with the addition of skim milk powder.
- Many housewives use this product when preparing porridge.
- It is often used for making confectionery and baking.
The choice of dishes is rich, but before using the product for your culinary masterpiece, it must be properly diluted. You will need water, but not boiling water, otherwise the result will not be liquid, but a handful of lumps.
To one part dry powder there are three parts water. Add some boiled warm water.
Add water gradually while stirring the mixture all the time. In this case, lumps will not form and you can safely add hot water.
To get a 200 ml glass of milk you will need five teaspoons of powder. It is better to leave already diluted milk for some time.
This will allow the proteins to swell properly and the liquid will acquire a richer taste.
Application in bodybuilding
Athletes and those simply watching their weight and figure have long appreciated the benefits of powdered milk. It is this type of product that is of great value to them due to its significant protein content, which promotes weight gain in a shorter time.
All the newfangled foods and supplements are relatively new and aren't always available. Now powdered milk is a component of many sports nutrition products.
For athletes who do not want to spend significant sums on expensive nutrition, this type of product replaces protein.
The powder version is used in bodybuilding as a protein product with nutritional properties, however, fat and calorie content are strictly controlled. With rapid weight gain, consuming such a substitute for a traditional product makes it possible to increase the calorie content of food and replenish the missing milk protein.
This substitute is a source of many useful substances, which is only beneficial during periods of heavy strength loads. The standard intake of milk powder for a bodybuilder is 100 grams.
If you are rapidly gaining muscle mass, this technique should be repeated 2-3 times a day.
Today, as a result of progress in all areas of our lives, sports nutrition is very different from a simple powder product. The chemical composition of such drugs is changed in such a way that the body does not expend energy on the successful absorption of protein.
This helps to maintain an enhanced diet, since the digestive system cannot, due to stress, digest and absorb bek-rich food several times a day. Both here and abroad, sports nutrition containing milk powder is consumed by hockey players, runners, boxers and many other athletes.
Powdered skim milk - how to choose and store
As when choosing any other food product, you should be careful:
- The color should be soft and creamy. Any dark colors are a clear sign of questionable quality.
- There should be no lumps (hard, not crumbly).
- It should not be bitter or musty.
- When the powder is diluted with water, there should be no sediment left.
The shelf life is much longer than that of traditional milk.
Each type of dry product (whole and low-fat) is stored differently: the storage conditions for a whole product are more difficult, since it can become bitter over time.
The shelf life of whole (7-8 months) and low-fat (2.5-3 years) is carried out at temperatures from 0 to 5-6 degrees Celsius and humidity - up to 80%.
Facts about skim milk
- Long before the invention of the separator, milk was settled in ordinary containers.
This process lasted until fat appeared.
When this happened, the top layer of milk was drained.
This is what gave rise to the word “cream”.
Later, the rich, who had a separator, bought only cream, and the peasants took the low-fat product back.
The word “skim milk” is not so popular in use today, but “skim milk” is still popular to this day. - Non-fat is easier to dilute than low-fat.
- An instant version of milk powder can be made by mixing whole and skim milk powder.
- The taste characteristics of skim milk are higher: its taste is sweeter due to the higher amount of lactose.
- Lactose stabilizes intestinal function and slows down all negative processes.
A useful and practical product is a beneficial combination for consumers.
And some aspects of manufacturing are so simple that they can be done at home.
You can learn how to dilute powdered milk from the video.
