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TRANSILVANIA UNIVERSITY OF BRASOVFACULTY OF ECONOMIC SCIENCES AND BUSINESS ADMINISTRATION
The importance of milk for ahealthy body
Comparison between raw milk and powdered milk
Dobrin Marian
Fodor Andreea Nicoleta
BA 8801
3rd Year
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Table of Contents
Table of Contents ................................................................................................... 3
Introduction .......................................................................................................... 4
Fundamentals of Dairy Chemistry , Robert Jenness, Elmer H. Marth, Noble P.
Wong, Mark Keeney, AN Aspen Publication .......................................................... 4
History of milk ........................................................................................................ 5
History of powdered milk .................................................................................... 5
Characteristics of raw milk .................................................................................... 6
4. Characteristics of powdered milk ....................................................................... 8
Disadvantages of Powdered Milk ........................................................................ 9
5. Comparison between fresh milk and powdered milk .......................................10
6. Nutritional facts ............................................................................................... 11
7. Conclusions ..................................................................................................... 13
8. References ...................................................................................................... 15
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The importance of milk for a healthy body:comparison between fresh milk andpowdered milk
Introduction
Milk is secreted by all species of mammals to supply nutrition and immunological
protection to the young. It performs these functions with a large array of distinctive
compounds.1 Interspecies differences in the quantitative composition of milk reflect
differences in the metabolic process of the lactating mother and in the nutritive requirements
of the suckling young. The milks of certain domesticated animals, and dairy products
therefore, are major components of the human diet in many parts of the world. Domesticated
goats, sheep and cattle have been used for milk production since about 8000 BC. Milk is a
very complex fluid containing several hundred molecular species. The principal constituents
are water, lipids, sugar (lactose) and proteins. In addition, there are numerous minorconstituents , mostly at trace levels, e.g. minerals, vitamins, hormones, enzymes, and
miscellaneous compounds. The chemistry of these compounds is generally similar across
species but in many cases their structure differs in detail.
Because it is an unstable foodstuff, prone in particular to microbiological degradation, it
requires storage to smooth out supply. The production of milk powders and other dried milk-
protein-containing products has been the method of choice for over 100 years for the storage
and shipping of milk over long distances and/or time as it confers stability and massively
reduces weight and bulk. Milk powders were known to the Chinese and were described by
Marco Polo. The production of milk powders was described by Nicolas Appert in the early
nineteenth century and commercial processes for the spray drying of milk were patented in
1 Fundamentals of Dairy Chemistry , Robert Jenness, Elmer H. Marth, Noble P.Wong, Mark Keeney, AN Aspen Publication
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the USA in 1872 and 1905. This opened the way for large scale industrial production of milk
powders throughout the twentieth century.
History of milkAround 10 000 BC, the agricultural revolution occurred changing societies from
nomadic tribes to those who settled in communities. With this came domesticated animals
and the ingenuity for people to use by-products such as milk.
In ancient Egypt, milk and other dairy products were reserved for royalty, priests and the very
wealthy.
By the 5th century AD, cows and sheep in Europe were prized for their milk. By the
14th century, cows milk became more popular than sheeps milk. European dairy cows werebrought to North America in the early 1600s.
Louis Pasteur, a French microbiologist, conducted the first pasteurization tests in 1862.
Pasteur is credited with revolutionizing the safety of milk and, in turn, the ability to store and
distribute milk well beyond the farm. Commercial pasteurization machines were introduced
in 1895. In 1884, the first milk bottle was invented in New York state. In the 1930s, milk
cans were replaced with large on-farm storage tanks, and plastic coated paper milk cartons
were invented, which allowed for wider distribution of fresh milk.
History of powdered milk
During ancient times, the warriors of Kidans carried powdered milk products for use as
military provisions. Tribes such as Khalha, Buriad and other western Mongol used cows
milk to make aragoul or dried pellets.
The technologies used to make condensed milk and evaporated milk were applied in the
early twentieth century to the production of dried milk powder.
Nicholas Appert, produced dried tablets in 1810. A patent for a dried milk process with
sugar added was issued to a man name Birdeye in 1850 and in 1855 a British patent covering
a milk drying process with issued to Grimwade and a number of other patent were issued.
In 1869, Henry Nestle perfected the process in Switzerland.2
United States issued a patent for producing it in 1872. In 1899, Dr. Martin Eckenberg, of
Sweden, developed a film drier operating in a vacuum.
In United Kingdom, sterile powder milk successfully marketed after 1900, when new
technological process permitted large-scale manufacturing, it was first bought by a2 http://www.beveragehistory.com/2012/01/history-of-dried-milk.html
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managerial, professional and artisanal segments of British society.
By 1907, the local milk stations began to distribute it in place of liquid milk, so that its use
spread to the poorer workers. In United States in 1895, candymaker Milton Hershey crated
milk chocolate formula based on Swiss method of combining conched chocolate with
powdered milk.
Whole and skim milk powders are commercially produced currently by spray-drying.
Whole or skim milk is dispersed as fine droplets into stream of hot air and the bulk of the
water evaporates in a matter of second. By 1980s imported dried milk became a significant
competitor in developing countries for people who lacked refrigeration.
Characteristics of raw milkAs young mammals are born at different stages of maturity and with different nutritional
requirements, the milk of each species is designed to meet the requirement of the neonate of
that species. Milk is intended to be consumed unchanged by the young suckling its mother.
However, man has consumed the milk of other species for at least 8000 years. 3 Several
species have been used for milk production but today cattle is the principal dairying species
accounting for almost 85% of total milk production. Milk is often described as the most
nearly perfect food. Many of the minor constituents of milk have biological properties.
However milk is very susceptible to the growth of microorganisms which will cause spoilage
if the milk is stored. To counteract this, man has developed a range of products that are more
stable than milk. Some of these date from 4000 BC and have evolved desirable epicurean
characteristics, in addition to their nutritional value.
3.1 List of different types of milk
Cows milk remains the most popular type, because it is slightly sweet, mild and
subtle in flavor. Most of it comes from Friesian cows, but milk from Jersey and Guernsey
cattle is also available.
4Pasteurized - most of the milk in stores has been pasteurized. This means that it has
been heated to a temperature that eradicates any potentially dangerous bacteria, but does not
affect the flavor of the milk.
3 An historical, scientific and practical essay on milk as an article of human sustenance with a
consideration of the effects consequent upon the present unnatural methods of producing it for thesupply of large cities , by Robert M. Hartley , New York4 http://mmdelrosario.hubpages.com/hub/different-types-of-milk
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Pasteurized milk will keep fresh for 2-3 days in a fridge. This is the kind of milk most often
used for drinking, on cereals and in cooking.
Unpasteurized - also known as raw or untreated milk, is becoming increasingly
available as people acquired a taste for untreated products. Herds used to provide untreated
milk must always be certified. This involves the farms being stringently tested to ensure no
dangerous bacteria are present.
It is recommended that babies, young children, the elderly, pregnant women and
anyone with an impaired immune system should avoid drinking unpasteurized milk.
Semi-Skimmed and skimmed milk
This is milk from which part or almost all the fat has been removed.
Semi-skimmed (low-fat) milk has a fat content of 1.5 -1.8 per cent and skimmed
milk has a maximum fat content of 0.3 per cent although 0.1 per cent is more usual.
Skimmed milkcontains half the calories of full-cream milk and only a fraction of the
fat, but nutritionally it is virtually on a par, retaining most of its vitamins, calcium and other
materials. However, removing almost all the fat also removes the fat-soluble vitamins A and
D. As a result, skimmed milk is not suitable for young children. Fortified skimmed milk with
added vitamins and calcium is available.
Homogenized milk
When milk is homogenized the fat particles are broken up and dispersed evenly throughout it.
The cream is blended into all of the milk, instead of floating to the surface, which it does
when it is left to its own devices. Homogenized milk has a richer flavor that is not to
everyones taste.
Long-life and UHT milk
Long - life -milk labeled as long-life has been pasteurized,
homogenized and then kept at a high temperature for long enough to
destroy bacteria. The process gives the milk a rather odd burnt caramel
flavour, but is nevertheless a useful stand-by as it will keep unopened
for at least a week. However, once it has been opened, keep it in the refrigerator and treat asyou would a normal milk.
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UHT( ultra-heat treatment) milk will keep, unopened, for even longer than long-life
milk. This milk has been heated briefly to a high temperature (1320C / 2700F). Although the
taste is affected, it does not have quite the same caramelized flavor as long-life or sterilized
milk. Unopened UHT milk can be stored, without refrigeration for up to three months. Once
opened store in the refrigerator and treat it as fresh milk.
4. Characteristics of powdered milk
5Powdered milk is less expensive than fresh milk and it is relatively non-
perishable. And in terms of nutrients like calcium and protein, dried milk is comparable to
fresh milk. Due to its shelf-stability, powdered milk is often used in disaster areas and by
survivalists and hikers. It is also easier to transport than liquid milk and can be reconstitutedinto a liquid quickly. Milk powder is usually much cheaper than liquid milk, since it only
takes about five cups of milk powder and about 15 cups of water to make a gallon of liquid
milk.
When buying powdered milk, it is important to note that there are different grades of
milk powder, as both nutrition quality and flavor can vary depending on the grade. For
example, some powdered milks have extra amounts of Vitamin D and Vitamin A added. A
"US Extra Grade" label or stamp on a powdered milk product means that the product is made
to dissolve instantly when added to water and is manufactured to have a sweet, pleasant taste.
It is also important not to confuse powdered milk with evaporated milk or condensed
milk. While powdered milk is completely dry, evaporated milk still has about a 40 percent
water content. Though evaporated milk is shelf-stable like powdered milk, it is darker and
usually comes in cans. Condensed milk is a thick dairy product made of sweetened
evaporated milk, and is often used in making desserts.
If one researches on the Internet, he will quickly come across a lot of sources who
claim that powdered milk is extremely bad for him because it contains oxidized cholesterol,
which is supposedly the most dangerous type of cholesterol. They also claim that powdered
milk is added to all lowfat and fat-free milk in order to give it more body. And they say that
there is no way for one to tell whether or not milk contains added dry milk because the
packagers are not required to list powdered milk in the ingredient list. Potential dangers of
powdered milk are the following:
5 http://local.ug/forum/Thread-Is-Powered-Milk-Bad-For-You
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It is true that in the process of turning fresh milk into a powder, the cholesterol in the
milk is likely to get oxidized. And it is true that oxidized cholesterol appears to be a
particularly dangerous form of cholesterol of all.
Oxidized cholesterol is cholesterol that has been sort of roughed up around the edges,
which makes it particularly irritating to the blood vessels. That irritation is what triggers the
formation of plaques, which are the beginning of heart disease. What is worse, oxidized
cholesterol molecules can in turn oxidize other cholesterol molecules, setting off a sort of
chain reaction.
Disadvantages of Powdered Milk6
Appeal
The flavor and consistency of powdered milk is slightly different than that of regular
liquid milk. Adding that to the absence of aroma molecules, powdered milk is usually less
appealing than regular liquid milk, especially if that is what you are accustomed to drinking.
Powdered milk is sometimes mixed with regular liquid milk, a little bit of sugar and vanilla,
or chocolate to assist in masking the taste. Many times powdered milk is made from nonfat or
low-fat milk, and the lack of fat also affects the flavor.
Value
In the past it was more economical to buy powdered milk than regular liquid milk. But
with inflation and other economic changes that have arisen, both milk products are now
generally the same cost. Powdered milk can be purchased in bulk, but the cost is still fairly
high, and then you have the issue of the proper storage of an abundance of powdered milk.
When purchasing from a store or bulk foods distributor, be sure to check for freshness. Any
human error in storage can result in a bad batch of milk, especially if it has been sitting on
store shelves for a while.
Storage
Regular powdered milk must be mixed ahead and stored in the refrigerator. Instant
powdered milk may be mixed and used immediately. Once mixed, the milk will keep for five
to seven days in the refrigerator, just like regular liquid milk. Unfortunately, there is a
6 http://www.ehow.com/list_6682612_disadvantages-powdered-milk_.html
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misperception that powdered milk in its powdered state has an indefinite shelf life. Nonfat
powdered milk has a longer shelf life than regular powdered milk because it does not contain
fat, which can go rancid. Powdered milk should be stored in its original container in a cool,
dark cupboard at temperatures no higher than 70 degrees Fahrenheit. Many homes exceed
this temperature during summer months, which compromises the integrity of the powdered
milk. Unopened packages of nonfat dry milk can be stored for up to a year. Once opened,
they should be used within a few months for best flavor and nutrition, but they are still safe
and nutritious for up to a year.
5. Comparison between fresh milk and powdered milk
The two production processes are different. Fresh milk production does not onlyconsist in pumping the pasteurised and homogenized fresh milk into bottles and trucking it to
the stores. It is more complicated, for skim, low-fat and reduced fat milk. Firstly the whole
milk is centrifuged and separated into it's components, namely skim milk and the solids
(butterfat, protein, minerals etc). 7The skim milk then has solids (i.e. fat) added back into it in
set proportions depending on the final product - 1% fat or 2% fat etc. This provides for
consistent milk products, as the solids content differs between cows and within seasons
apparently. The fat that is added back into the milk for low-fat and reduced-fat milk is
normally in the form of dried skim milk powder (It helps give the milk a nicer consistency for
consumers). It is then heat treated and homogenized before packaging and transport.
Dried powder milk goes through the same clarification and separation process as fresh milk,
then it has fat added back for whole milk powder and it's homogenized. The milk is heated to
evaporate some of the water content, and then sprayed into a hot chamber where the droplets
dry and are collected, packaged etc. Lecithin is usually added at some stage too, it coats the
powdered droplets and helps it dissolve in cold water.
Obviously however, dried milk had several advantages over fresh: It can be stored for
much longer and doesn't require expensive refrigeration;
The mass and volume of the final product is much smaller than fresh so more product can be
stored and transported in the same space;
Supply and demand - there is a much higher global demand for powdered milk. The
first two points indicate big savings, both for the manufacturer and the retailer.
The third point relates primarily to the demand for dried milk by the food industry. Milk goes
7 http://www.towards-sustainability.com/2007/01/powdered-vs-fresh-milk.html
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into a large array of foods humans eat, particularly bread, biscuits and cakes. There is also a
huge demand for dried milk in many countries that do not have the facilities (or fuel/ energy)
to transport and store fresh milk, especially many developing countries. Dried milk is also the
major component of infant formula, used world-wide. Whey powder is also a major protein
additive in processed foods. Using dried milk is not without some controversy though - there
are many internet sites claiming that the high heat used in the drying process oxidises the
cholesterol in the milk (they become "oxysterols") and the amino acids are denatured and
become neurotoxins.
6. Nutritional facts
Calories - measure amounts of energy 1000 times greater than the units in scientificcontexts
Nutritional information for dry milk is based on mixing 1/3 cup powder with 8 oz. of
water to make a full cup of milk. A cup of non-fat dry milk contains 82 calories, while a 1-
cup serving of liquid non-fat milk contains 90 calories per serving. Among other liquid types,
whole milk contains 149 calories, 2 percent has 121 calories and 1 percent has 104 calories
per 1-cup serving.
Fat - wide group of compounds that are generally soluble in organic solvents and
generally insoluble in water.
Fat amounts contained in both dry and liquid milk also differ. In a 1-cup serving of
nonfat liquid milk, there's 0.5 g of fat. Whole milk has 7.7 g of fat, 2 percent contains 4.4 g
and 1 percent contains 2.2 g of fat per serving. In a 1-cup mixed serving of dry milk, there are
0.17 g of fat per serving.
Vitamins - organic compound required by an organism as a vital nutrient in limited
amounts
The amount of calcium in dry milk is a bit lower than liquid, with 283 mg per 1 cup
mixed serving. A 1-cup serving of nonfat liquid milk contains 316 mg, while whole milk has
291 mg; 2 percent has 296 and 1 percent contains 312 mg of calcium. Dry and fresh milk are
equally rich in many other nutrients such as protein, potassium, vitamins A, B12, riboflavin,
niacin and phosphorus.
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Proteins8 - large biological molecules consisting of one or more chains of amino
acids.
The proteins of milk fall into several classes of polypeptide chains. One groupd, called
caseins consists of four kinds of polypeptides. Almost all of the caseins are associated with
calcium and phosphate in micelles. The other milk proteins called whey proteins are a
diverse group including -lactogobulin, blood serum albumin, and immunoglobulins.
When compared to other protein supplements, dry milk powder isn't an effective choice
because it is relatively low in protein. Each 1/3-cup serving of dry milk powder contains 8 g
of protein, which is much less than the 23 g that one scoop of whey protein provides.
Carbohydrates - organic compound that consists only of carbon, hydrogen, and
oxygen, usually with a hydrogen:oxygen atom ratio of 2:1; in other words, with the empirical
formula Cm(H2O)n.
In bovine milk, and indeed in all milk consumed by humans, the overwhelming
carbohydrate is lactose. Carbohydrates in milk other than lactose include monosaccharides,
neutral and acid oligosaccharides, and glycosyl groups bound to proteins and lipids.
Storage and Loss of Nutrients
Refrigeration of fresh milk is necessary to prevent spoilage. Shelf life is typically afew weeks and is the same for powdered milk that has been mixed with water. However, with
unmixed dry milk, the shelf life can last much longer than that of liquid milk as long as it's
sealed and stored in a cool, dry place. Once opened, use it within 3 to 5 days or it'll become
lumpy. If not used shortly after opening, the flavor also may change and nutritional values
may decrease.
8Milk Proteins: From Expression to Food, by Abby Thompson, Mike Boland, Harjinder
Singh, B.S
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Raw milk Powdered milk
Raw milk Powdered milk
Storage
Price
Proteins
Vitamins
Fat
Calories
Taste
7. Conclusions
Milk is an excellent source of vitamins and minerals, particularly calcium. It has long
been recognised for its important role in bone health. Nutritionists recommend that milk and
other dairy products should be consumed daily as part of a balanced diet. There is some
inaccurate information around in the general community about the health benefits of milk.
Changing the milk intake on the basis of these fallacies may mean unnecessarily restricting
this highly nutritious drink.
The differences between raw milk and powdered milk are in shelf life, nutritional
values, and taste. Raw milk is more expensive than powdered milk, and has a shorter shelf
life. It contains more fat than powdered milk and is much more tastier. Powdered milk can
last longer, as long as it is not mixed with water. It can lose its flavour and nutritional values
after being mixed in water and stored.
Consumption of milk is affecting the environment. Animal agriculture is a very
inefficient use of resources and is damaging to the environment. Water, fertilizer, pesticides
and land are required to grow crops to feed to cows. Energy is needed to harvest the crops,
turn the crops into feed, and then transport the feed to farms. The cows must also be given
water to drink. The waste and methane from factory farms are also an environmental hazard.
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When drinking a glass of milk one is drinking a product made in a factory that only
tastes like milk. Even organic milk is processed in the same way, it just does not have all the
pesticides and hormones.
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8. References
Milk Proteins: From Expression to Food, by Abby Thompson, Mike Boland, Harjinder
Singh, B.S
www.raw-milk-facts.com
"The History Of Milk", About.com. Retrieved 13-8-2010.
http://www.realrawmilkfacts.com/
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