It is possible to distinguish whole milk made on the basis of a natural product from powdered milk only in a specialized laboratory. By the way, even Rospotrbnadzor does not have such equipment. However, lay people shouldn't be upset, as there are simple tips to help you figure out the remanufactured product.
Instructions
Step 1
Check the information on the milk carton. A respectable manufacturer will notify the consumer that the milk is made from powder. If the product is called "Milk Drink" or "Reconstituted Milk", it means that it does not contain whole raw materials. Behind the tricky wording "Normalized milk" can also hide a product partially consisting of powder. In this case, dry raw materials are used to artificially reduce the fat content of the product.
Step 2
Pay attention to the cost of the product. But you should not give preference to the most expensive milk, since dry raw materials of foreign production cost producers more expensive than raw milk “from a cow”. You should give preference to products of the middle price category and a shelf life of no more than 3 days.
Step 3
Another important difference between a natural product and a reconstituted product is that manufacturers have the right to write “Recommended for children under 6 years of age and babies” on packages with whole milk. If there is no such phrase, then the product is probably made from powder.
Step 4
Check the manufacturer's information for the dairy product. As a rule, producers of dairy products in Siberia and the Far East are forced to use powder, since animal husbandry in these regions is extremely poorly developed. And, if milk is produced in Khabarovsk, Irkutsk or Yuzhno-Sakhalinsk, then there is a high probability of the presence of a defect in its composition.
Step 5
Open the bag and pour it into the glass. Place it on a white piece of paper to determine the shade of the product. So, whole milk can be completely white, cloudy white and bluish in color. A shade of red and orange indicates the presence of a powder in the composition. If the milk tastes sweet, then this is a sure sign of the use of powder in its composition.
Step 6
Leave the glass at room temperature overnight. During this time, whole milk should turn sour, and pasteurized milk should be fermented after two days. With powdered milk on the first and second days, nothing will happen except evaporation. Characteristic circles should remain on the walls of the glass.
Step 7
Remove a small amount of residue from the side of the glass if it remains. Rub them between your fingers. If the raw materials begin to clump into lumps, resembling wet flour, then the product is made from powdered milk.
