Մասնակից:Ելենա Ղուկասյան/Ավազարկղ

Դեռևս Մարկո Պոլոն Խուբիլայի ժամանակաշրջանի մասին իր գրություններում նշել է, որ թաթար-մոնղոլական զորքերը չորացնում էին յուղազրկված կաթը արևի տակ՝ պատրաստելով «կաթնային մածուկ»։^[1]

Կաթի փոշու ժամանակակից արտադրության եղանակը հայտնաբերվել է 1802թ․-ին ռուս դոկտոր-պրոֆեսոր Օսիպ Կրիչևսկու կողմից։^[2] Կաթի փոշու արդյունաբերական արտադրությունը առաջին անգամ նախագծվել է1832թ․-ին ռուս քիմիկոս Մ․ Դիրխոֆֆի կողմից։ 1855թ․-ին T.S.Grimwade անգլիական ընկերությունը պատենտավորել է կաթի փոշու արտադրության եղանակը,^[3] թեև Ուիլլիամ Նյուտոնը պատենտավորել է կաթի վակուումային չորացումը դեռևս 1837թ․-ին։^[4]

In modern times, powdered milk is usually made by spray drying^[5] nonfat skimmed milk, whole milk, buttermilk or whey. Pasteurized milk is first concentrated in an evaporator to approximately 50 percent milk solids. The resulting concentrated milk is then sprayed into a heated chamber where the water almost instantly evaporates, leaving fine particles of powdered milk solids.

Alternatively, the milk can be dried by drum drying. Milk is applied as a thin film to the surface of a heated drum, and the dried milk solids are then scraped off. However, powdered milk made this way tends to have a cooked flavour, due to caramelization caused by greater heat exposure.

Another process is freeze drying, which preserves many nutrients in milk, compared to drum drying.^[փա՞ստ]

The drying method and the heat treatment of the milk as it is processed alters the properties of the milk powder, such as its solubility in cold water, its flavour, and its bulk density.

Powdered milk is frequently used in the manufacture of infant formula, confectionery such as chocolate and caramel candy, and in recipes for baked goods where adding liquid milk would render the product too thin. Powdered milk is also widely used in various sweets such as the famous Indian milk balls known as gulab jamun and a popular Indian sweet delicacy (sprinkled with desiccated coconut) known as chum chum (made with skim milk powder). Many no-cook recipes that use nut butters use powdered milk to prevent the nut butter from turning liquid by absorbing the oil. ^[6]

Powdered milk is also a common item in UN food aid supplies, fallout shelters, warehouses, and wherever fresh milk is not a viable option. It is widely used in many developing countries because of reduced transport and storage costs (reduced bulk and weight, no refrigerated vehicles). Like other dry foods, it is considered nonperishable, and is favored by survivalists, hikers, and others requiring nonperishable, easy-to-prepare food.

Because of its resemblance to cocaine and other drugs, powdered milk is sometimes used in filmmaking as a non-toxic prop that may be insufflated.^[փա՞ստ]

Reconstitution

The weight of nonfat dry milk (NFDM) to use is about 10% of the water weight.^{[7][note 1]} Alternatively, when measuring by volume rather than weight, one cup of fluid milk from powdered milk requires one cup of water and one-third cup of powdered milk.

Nutritional value

Milk powders contain all twenty-one standard amino acids, the building blocks of proteins, and are high in soluble vitamins and minerals.^[8] According to USAID,^[9] the typical average amounts of major nutrients in the unreconstituted nonfat dry milk are (by weight) 36% protein, 52% carbohydrates (predominantly lactose), calcium 1.3%, potassium 1.8%. Whole milk powder, on the other hand, contains on average 25-27% protein, 36-38% carbohydrates, 26-40% fat, and 5-7% ash (minerals). In Canada, powdered milk must contain added vitamin D in an amount such that a reasonable daily intake of the milk will provide between 300 to 400 International Units (IU) of vitamin D.^[10] However, inappropriate storage conditions such as high relative humidity and high ambient temperature can significantly degrade the nutritive value of milk powder.^[11]

Commercial milk powders are reported to contain oxysterols (oxidized cholesterol)^[12] in higher amounts than in fresh milk (up to 30 μg/g, versus trace amounts in fresh milk).^[13] Oxysterols are derivatives of cholesterol that are produced either by free radicals or by enzymes. Some free radicals-derived oxysterols have been suspected of being initiators of atherosclerotic plaques.^[14] For comparison, powdered eggs contain even more oxysterols, up to 200 μg/g.^[13]

Export market

European production of milk powder is estimated around 800,000 tons of which the main volume is exported in bulk packing or consumer packs.

Brands on the market include "Nido", from the company Nestlé, "Incolac" from the company Milcobel, and "Dutch Lady" from FrieslandCampina.

Adulteration

In the 2008 Chinese milk scandal, melamine adulterant was found in Sanlu infant formula, added to fool tests into reporting higher protein content. Thousands became ill, and some children died, after consuming the product.

Contamination scare

In August 2013, China temporarily suspended all milk powder imports from New Zealand, after a scare where botulism-causing bacteria was falsely detected in several batches of New Zealand-produced whey protein concentrate. As a result of the product recall, the New Zealand dollar slipped significantlyԿաղապար:Quantify based on expected losses in sales from this single commodity.^[15]

Fat-free powdered milk is used as a saturating agent to block nonspecific binding sites on supports like blotting membranes (nitrocellulose, polyvinylidene fluoride (PVDF) or nylon),^[16] preventing binding of further detection reagents and subsequent background.^[17] It may be referred as Blotto. The major protein of milk, casein, is responsible for most of the binding site saturation effect.

Վիքիպահեստ նախագծում կարող եք այս նյութի վերաբերյալ հավելյալ պատկերազարդում գտնել Ելենա Ղուկասյան/Ավազարկղ կատեգորիայում։

Կաղապար:Instant foods Կաղապար:Milk navbox