Very many substances are used as concentrates nowadays. It is practical, convenient, and sometimes even very cheap. Among products of such a kind there is much to say about skimmed milk powder.
In order to characterize a particular substance, one must have a complete description of it. It is better to start with organoleptic indicators, which can be detected by human sense organs. Only four of five traditionally recognized senses will be turned to here: sight, taste, smell and touch. According to them, skimmed milk powder can be defined as powder of white color, with a light creamy hint, which tastes and smells like regular milk of appropriate fat content. The product is very convenient to use. It takes a few seconds for it to completely dissolve in any volume of ordinary water. In addition, skimmed milk powder is very easy to transport. It can be transported in tin cans and even in heavy paper bags. The main condition is keeping it dry. The shelf life of the product is long enough. In order to maximize this time period, some enterprises use inerting gas and strong vacuum packaging.
It is interesting to note that after the appropriate treatment, skimmed milk powder retains its hale. It retains a full vitamin complex: A, C, B, H, D, PP, E, as well as all useful minerals found in raw material input. Among them there are iodine and manganese, iron and selenium, sodium, phosphorus, magnesium and other elements. To say more, there aren’t other foods high in calcium such as milk. Dried product contains very little cholesterol, so it is healthy for people suffering from high blood pressure and various heart diseases. In addition, skimmed milk powder has a large amount of protein, which is necessary for muscle tissue construction. That's why milk is primarily given to young children. Last but not least, amino acids that are very necessary for many synthesis processes in human body are present in milk powder. Thanks to these benefits, dry product is commonly used by bodybuilders and athletes focused on weight gain. But to tell the truth, the amount of consumed dry milk should be limited. (from 200 to 250 grams for men, and from 100 to 150 grams for women, per day).
Any product produced by an industrial enterprise must meet certain standards. They relate to manufacturing technology, packaging and storage conditions. There are established standards for skimmed milk powder as well. For example, GOST 52791-2007 defines conditions that must be observed throughout the whole process, from classification of raw material up to the storage and transportation rules. The basic values for easy use are tabulated. In addition, the GOST contains a list of requirements that are imposed on packaging and its labeling. This document separately lists the main data that must be indicated on product package, the shipping container and the group package. Depending on the destination, there is a certain standard. During the process GOSTs have been brought to almost every production stage. Many of them are being modified or replaced by new ones.
Do not think that it's very easy to make skimmed milk powder according to all the rules. Its production includes seven stages, at which regular agricultural product turns into ready product:
1. Acceptance of raw materials. Milk, brought from the farm, is heated to 40 degrees, and then sent to cleaning, where it is released from possible impurities.
2. Normalization. Purified raw materials enter the separator, where the separation of skimmed milk powder from the cream conducts.
3. Pasteurization and cooling. The skimmed part of milk is firstly heated to 85 degrees, and then it is cooled.
4. Thickening. The intermediate product enters the vacuum apparatus where the moisture is evaporated to a solid content of 40-48 percent.
5. Homogenization. The mass is heated to 60 degrees for obtaining a homogenous consistency.
6. Drying. "Condensed milk" is pumped into the drying chamber.
7. Packing. Ready product is put into packaging items.
After that, the goods are sent for storage, and then they are sold by trading networks or used for production of other food stuff.
Any conditions or restrictions are reviewed over time where relevant authorities decide whether to finalize or completely abolish a particular standard. For example, in our country there used to be GOST 10970 87 for skimmed milk powder. It contained technical conditions for manufacturing of dry skimmed dairy products made by thickening and subsequent drying of preparing raw materials. GOST was established in January 1988 and had force on the territory of the whole former Soviet Union. In May of the same year, some changes were made to it, and in January 2009 the document was declared invalid on the territory of the entire Russian Federation. The dissolution of the USSR partly contributed to it. After all, the former republics have become independent states and started their own way for working out new documents and standards, approved by specialists, taking into account past shortcomings and wishes.