What is reconstituted milk

Reconstituted milk is a powdered milk dissolved in water. It is widely used in the production of yogurts, sour cream and other products. Such milk can not be called useful, because it contains substances that cause atherosclerosis.

Instruction

1. Reconstituted milk is milk to which was added water. After a few hours it is completely dissolved, and the resulting milk is filtered and packaged for sale.
2. Milk powder is obtained by drying the usual cow's milk. First, normalize the milk, then pasteurized and concentrated. After that condensed milk comes in a special dryer where it dries to a powder at a temperature of about 170 degrees.
3. During the high temperature drying in milk powder are formed of bioactive substances - oxysterol. They represent derivatives of cholesterol and can provoke the development of atherosclerosis. "Normal" oxysterol quite normal for the human body. But when drying milk formed atypical oxysterol, which play a key role in the occurrence of atherosclerosis.
4. That is why now in some countries reconstituted milk is prohibited for sale. Russia has a law prohibiting producers to call their products milk if they contain more than one percent of the dry milk mixture. Such products should be called "milk drink".
5. In other milk products reconstituted milk is used more actively. It is used in the manufacture of sour cream, yogurt, etc. This can significantly reduce the cost of production.
6. Producers warn that dry or cooked from it reconstituted milk in its qualities is no different from ordinary milk. But during heat treatment of milk not only changes the taste - it not only destroys nutrition, enzymes, beneficial microflora is destroyed.
7. Dry and reconstituted milk have one indisputable advantage - when exposed to high temperature they killed not only the microflora but also pathogenic bacteria. So powdered milk has a long shelf life. However, the heat treatment destroyed not all harmful microorganisms. In reconstituted milk, these bacteria begin to multiply again - sometimes it is enough to stand for several hours at room temperature.
8. The use of reconstituted milk, domestic producers account for seasonal fluctuations in the dairy industry. Milk enterprise comes not all the year round - the vast majority are produced in summer and autumn. Therefore, manufacturers may not completely abandon the use of powdered and reconstituted milk.