In some cases, milk powder, which is easy to prepare, is irreplaceable. A soluble powder of cream or white color is produced by drying the pasteurized normalized cow milk. As a rule, milk powder, in order to get a drink, to which we are accustomed, should be diluted in warm water. Due to the fact that the beneficial properties and nutritional qualities of dry milk are almost the same as those of natural pasteurized cow's milk, it is widely used for culinary purposes. One of the main advantages of dry powder is its longer storage than conventional milk. What is in the human body for the milk powder benefit or harm we now try to find out.
Ingredients and caloric content of milk powder
Now milk powder is produced in three types: instant, fat-free and whole. They differ in the content of certain substances in a percentage. In the composition of whole milk powder and non-fat, contains mineral substances (10% and 6%), milk sugar (37% and 52%), fat (25% and 1%), protein (26% and 36%), moisture (4 % and 5%). Caloric content of 100 grams of skimmed milk powder is about 373 kcal, and of dry whole milk - around 549 kcal. In dry milk contains a lot of vitamins, all 12 of the most important amino acids, as well as phosphorus, potassium, sodium, calcium.
Benefits and Harms of Milk Powder
Quite often in the media, the topic of replacing producers with diluted natural milk is raised. What is the difference between fresh milk and dried milk? Is dry milk good at all? It is proved that between milk,
As for the harm, dry milk can cause it if the person is intolerant to milk sugar (lactose). Intolerance to this product is accompanied by pain in the abdominal cavity, bloating, diarrhea.