As you know, ordinary pasteurized milk tends to sour rather quickly. Therefore, a completely alternative way of replacing it has long been invented – milk powder. Such milk is especially convenient in regions that do not have the opportunity to receive fresh natural milk every day. And it is this milk that is very convenient to use for culinary purposes.
Let’s try to study what are the benefits and harms of milk powder. Many buyers are inclined to believe that milk powder is just a chemical substitute for fresh natural milk, believing that it contains nothing but chemistry. But this opinion is deeply mistaken. Powdered milk is practically in no way inferior to fresh cow’s milk either in color or in smell.
The benefits of milk powder are, first of all, evidenced by the fact that it is made from the same natural cow’s milk. Accordingly, it has the same qualities. First, natural milk is condensed, then dried. The result is a milk powder that has a longer shelf life than fresh pasteurized milk. A big plus in favor of milk powder is that there is no need to boil it, because it has already been heat treated.
Milk powder contains vitamin B12, which is essential for people with some forms of anemia. This is precisely the benefit of milk powder for such patients. Powdered milk contains all the same components as fresh cow’s milk. These are proteins and potassium, carbohydrates and calcium, minerals and vitamins D, B1, A. There are also twenty amino acids that are directly involved in biosynthesis.
It is hardly possible to dispute the benefits of milk powder, if only because it is used in the production of infant formula, which are analogous to mother’s milk.
The harm of milk powder is predetermined by the quality of its raw materials. That is, if the cows ate on ecologically hazardous pastures, the milk may contain toxic substances, which, after processing fresh milk into dry milk, will become much more.
The harm of milk powder can also manifest itself in people prone to allergic reactions to milk and dairy products, be it fresh pasteurized milk or dry milk.
So we can safely assume that the harm of milk powder is negligible. Only improper storage of this product can worsen the taste value of milk powder. That is, in conditions of high temperatures and high humidity.
And yet it is difficult to say how much the benefits and harms of milk powder are able to resist each other. On this score, opinions can be the most contradictory.