Advice 1: How to distinguish poroshkovoi milk

To distinguish whole milk, is made from natural product from the powder only in a specialized laboratory. By the way, even Rospotrebnadzor does not have such equipment. However, the townsfolk do not worry because there are simple tips to help to calculate the recovered product.
Instruction
1
Read the information on the packaging of milk. A respectable manufacturer will notify the consumer that the milk made from powder. If the product is called "Milk drink" or "reconstituted milk", it means that there is no solid raw materials. Behind clever wording "Normalized milk" can also hide the product partially composed of powder. In this case, the dry raw material is used for the artificial reduction of fat.
2
Please note the cost of the product. But it is not necessary to give preference to the most expensive milk because the dry raw materials of foreign production costs manufacturers more expensive raw milk "from the cow". You should give preference to products of an average price category and a shelf life of no more than 3 days.
3
Another important difference of the natural product recovered from that pack of solid milkm producers have the right to write "is Recommended for children up to 6 years and infants". If a phrase, the product certainly is made from powder.
4
Review the information about the manufacturer of the dairy product. As a rule, manufacturers of dairy products of Siberia and the Far East are forced to use powder as animal husbandry in these areas of development is extremely small. And if milk is produced in Khabarovsk, Irkutsk or Yuzhno-Sakhalinsk, there is a high possibility of a defect in its composition.
5
Open the package and pour it in a glass. Put it on a white sheet of paper to determine the shade of the product. So, whole milk may have a white, dull white and bluish color. The shade of red and orange suggests the presence in the composition of the powder. If milk gives sweetness on the palate, it is a sure sign of the use of powder in its composition.
6
Leave a glass in the room temperature for a day. During this time whole milk should turn sour, while pasteurized to ferment two days later. Powder milkm in the first and second day nothing happens, except for evaporation. Walls of glass needs to remain a distinctive community.
7
Remove a small amount of residue from the walls of the Cup if they stayed. RUB them between your fingers. If the raw materials began to stray into lumps, reminiscent of wet flour, the product is made from powdered milk.

Advice 2: 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.
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