How to use powdered milk correctly
Natural milk of—under cows love practically everything: and kids, and adults. His use in clean the form and use for cooking the most varied dishes. Only behold term storage such product not highly large, what few pleases. therefore appeared analogue natural milk – dry milk, term storage whom highly great. Details about this miracle product you will be able to discover in given article.
how do dry milk 
how written above, dry milk – analogue natural. But only dry mixture pretty practical in storage and using, special when not capabilities to acquire natural, or pasteurized milk. Dry mixture by useful qualities not at all not concedes natural product, there So the same are present necessary substances, trace elements and vitamins, moreover no chemistry there not, as thinks lots of of people.
Make dry milk of natural cow milk in some stages:
- Normalization – decrease, or the rise fat content the original product at help cream, or milk from others percentage fat content. IN car laid down certain program, so if a milk will be not that fat content, what is necessary, then finite product will be defective.
- Pasteurization – cleansing product from bacteria and viruses, through enhancements temperature regime before certain limit.
- Thickening – boiling milk. When certain parameters and time get fat-free product, or whole.
- Homogenization – a mechanical procedure in which fat globules are reduced by up to ten times.
- Drying – drying out on the special equipment. If a to set temperature above, than it is supposed, then most vitamins and useful substances evaporate.
A plus given product – his not need to boil, as natural, after all it already It was subject to increased thermal processing. IN dried mixes prevails vitamin BUT, IN 1, AT 12, D, E, calcium, minerals, potassium, protein, phosphorus, chlorine, sodium, sulfur, magnesium.
Per score vitamin A AT 12, mixture highly useful for of people, subject to forms anemia. BUT per score calcium, milk natural and dry helpful for strengthening bones and teeth. Product beneficially influences on the of people, subject to insomniacs, migraines, painful sensations in head. Highly often dry product consume those, Who actively is engaged in sports, themes the most helping ramp up muscle.
Dry milk can drink people from diseases gastrointestinal—intestinal path. Organism OK assimilates product, but milk themes time capable of to eliminate pain, heartburn, regulating acidity stomach and improving work intestines. Dry mixture quite often apply for various masks and baths.
Harm dry milk 
Insofar as dried product highly is similar on the natural, then at once can to do output, what is he harmful for:
- of people from lactose insufficiency;
- of people from allergic reactions on the dairy products;
- elderly of people, So as there is probability appearances atherosclerosis;
- elderly of people from surplus calcium salts in joints.
Also is worth to tell, what dry milk can inflict harm organism, if a it produced of substandard raw materials. If a animals grazed on the ecologically dangerous territories, then natural milk will be dangerous, but dry dangerous much more. Quality product yet depends from Togo, at what conditions was kept natural milk before processing.
If a keep dry produt inappropriate way, then, in—the first, will change flavoring quality, in—second, his consumption can lead to bloating belly, diarrhea and others not highly pleasant consequences. therefore should strictly carry out everything conditions humidity and temperature mode.
how breed dry milk 
Highly often many not know, as right breed dry milk. Yes, this is detailed way written on the packaging, but information not always enough.
- It is impossible breed dry product in cold or hot water. IN cold water milk not dissolve, but in boiling water curl up. Most optimal option – warm boiled water about 50—60 degrees.
- Liquid pour in dry milk, not on the contrary, otherwise not to avoid lumps. how only mixture dissolved, can to add Little boiling water and leave on the some time, so that milk insisted.
- On the wineglass liquids should take about 4—6 small spoons, everything depends from Togo, for what you need milk and which one fat content and saturation you want to drink.
Present milk can boil, to cook lactic soup, porridge and use for making fermented milk products.
