Milk powder or dried milk is an artificial dairy product made by evaporating milk to dryness. One of the goals of milk drying is to preserve it; milk powder has a shelf life that is much longer than liquid milk and does not need to be cooled, because of its low water content. Another goal is to reduce its mass to the transportation economy. Milk powder and dairy products include items such as dried milk, skimless dried milk (skim), dried buttermilk, dried whey products and a mixture of dried dairy products. Many dairy products are exported according to the standards listed in the Codex Alimentarius. Many forms of milk powder are traded on the exchange.
Milk powder is used for food and health (nutrition), and also in biotechnology (saturated substances).
Video Powdered milk
History and creation
While Marco Polo wrote about Mongolian Tatar troops in the days of Kublai Khan who brought skim milk dried to the sun as "a kind of pasta", the first modern production process for dry milk was invented by Russian doctor Osip Krichevsky in 1802. The first commercial production of dried milk was held by the Russian chemist M. Dirchoff in 1832. In 1855, TS Grimwade took a patent on dry milk procedures, although William Newton had patented a vacuum drying process in early 1837.
In modern times, milk powder is usually made with spray drying without skim milk fat, whole milk, buttermilk or whey. Pasteurized milk is first concentrated in the evaporator to about 50 percent milk solids. The resulting concentrated milk is then sprayed into a heated room where the water almost instantly evaporates, leaving the fine particles of the milk powder solid.
Or, milk can be drained by drum drying. Milk is applied as a thin film to the surface of the heated drum, and dry milk solids are then scraped. However, milk powder made in this way tends to have a cooked flavor, due to the caramelization caused by greater heat exposure.
Another process is frozen drying, which keeps many nutrients in milk, compared with drum drying.
The method of drying and heat treatment in milk when processed changes the properties of milk powders, such as its solubility in cold water, its taste, and its density.
Maps Powdered milk
Food and health use
Powdered milk is often used in the manufacture of infant formula, candies such as chocolate and caramel candy, and in recipes for baked goods where adding liquid milk will make the product too thin. Milk powder is also widely used in a variety of sweets such as the famous Indian milk ball known as the popular gulab jamun and popular Indian delicacy (sprinkled with dried coconut) known as chum chum (made with skimmed milk powder).
Milk powder is also a common item in UN food supplies, shelter, storage, and wherever fresh milk is not a viable option. It is widely used in many developing countries due to reduced transportation and storage costs (weight and weight reduction, no refrigerated vehicles). Like other dried foods, these foods are considered to be rotten, and favored by survival fighters, pedestrians, and others who need food that is not easily rotten and easily prepared.
Because of its similarity to cocaine and other drugs, powdered milk is sometimes used in film making as a non-toxic buffer that may be dismantled.
Reconstitution
The weight of nonfat dry milk (NFDM) for use is about 10% of the water weight. Or, one cup of liquid milk from milk powder requires one cup of drinking water and one third cup of milk powder.
Nutritional value
Milk powder contains all twenty-one standard amino acids, protein-building blocks, and contains high-soluble vitamins and minerals. According to USAID, the average number of typical main nutrients in non-recurrent nonfat dry milk is protein (36%), 52% carbohydrates (especially lactose), 1.3% calcium, 1.8% potassium. Whole milk powder, on the other hand, contains an average of 25-27% protein, 36-38% carbohydrates, 26-40% fat, and 5-7% ash (minerals). However, unsuitable storage conditions such as high relative humidity and high environmental temperatures can significantly decrease the nutritional value of milk powder.
Commercial milk powder is reported to contain oxisterol (oxidized cholesterol) in higher quantities than fresh milk (up to 30 g/g, compared to trace amounts in fresh milk). Oxysterol is a derivative of cholesterol produced either by free radicals or by enzymes. Several of the oxytestols derived from free radicals have been suspected of being the initiators of atherosclerotic plaques. For comparison, powdered eggs contain more oxysterols, up to 200 Âμg/g.
Export market
European milk powder production is estimated at about 800,000 tons whose main volume is exported in bulk packaging or consumer packaging.
Brands in the market include "Nido", from Nestlà ©  ©, "Incolac" companies from Belgomilk, and "Dutch Lady" from FrieslandCampina.
Forgery
In the 2008 Chinese milk scandal, melamine adulterers were found in the Sanlu baby formula, added to trick tests into reporting higher protein content. Thousands of people fell ill, and some children died, after consuming the product.
In August 2013, China temporarily suspended all imports of milk powder from New Zealand, after a fear in which the bacteria causing botulism was detected incorrectly in several batches of whey protein concentrate produced by New Zealand. As a result of product withdrawal, the New Zealand dollar slipped significantly based on expected losses in sales from this single commodity.
Use in biotechnology
Fat-free powdered milk is used as adder to block non-specific binding places on the support such as pressing membranes (nitrocellulose, polyvinylidene fluoride (PVDF) or nylon), preventing further detection of the reagent and subsequent background reagents. This can be called Blotto. The main milk proteins, casein, are responsible for most of the saturation effects of the binding site.
See also
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References
External links
Source of the article : Wikipedia
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