Reconstituted milk is milk powder dissolved in water. It is widely used in the production of yoghurts, sour cream and other products. Such milk cannot be called useful, because it contains substances that cause atherosclerosis.
Instructions
Step 1
Reconstituted milk is milk powder to which water has been added. After a few hours, it completely dissolves, and the resulting milk is filtered and packaged for sale.
Step 2
Powdered milk is obtained by drying ordinary cow's milk. First, the milk is normalized, then pasteurized and condensed. After that, the condensed milk enters special dryers, where it dries to a powdery state at a temperature of about 170 degrees.
Step 3
During high-temperature drying, bioactive substances - oxysterols are formed in milk powder. They are derivatives of cholesterol and can provoke the development of atherosclerosis. "Normal" oxysterols are common in the human body. But when milk is dried, atypical oxysterols are formed, which play a key role in the onset of atherosclerosis.
Step 4
That is why reconstituted milk is now prohibited for sale in some countries. Russia has a law prohibiting manufacturers from calling their products milk if they contain more than one percent of powdered milk formula. Such products should be called "milk drinks".
Step 5
Reconstituted milk is used more extensively in other dairy products. It is used in the manufacture of sour cream, yoghurts, etc. This can significantly reduce the cost of production.
Step 6
Manufacturers unanimously declare that dry milk or reconstituted milk made from it is no different in its qualities from ordinary milk. But during heat treatment, milk not only changes its taste - vitamins and enzymes are destroyed in it, and beneficial microflora is destroyed.
Step 7
Powdered and reconstituted milk have one indisputable plus - when exposed to high temperatures, not only beneficial microflora, but also pathogenic bacteria perish in them. Therefore, milk powder has a long shelf life. However, heat treatment does not destroy all harmful microorganisms. In reconstituted milk, these bacteria begin to multiply again - sometimes it only takes a few hours for it to stand at room temperature.
Step 8
Domestic producers explain the use of reconstituted milk by seasonal fluctuations in the dairy industry. Milk is not supplied to the enterprises all year round - the overwhelming majority of it is produced in summer and autumn. Therefore, manufacturers cannot completely abandon the use of powdered and reconstituted milk.
