The most prominent value of milk powder is to supplement calcium, not protein. Every 100ml can provide 10%- 12% NRV of calcium, which can compete with natural ingredients and has high efficiency. As a source of protein, the quality and efficiency are poor, and the water content is high, close to 90%; But the price is cheap.
Protein powder, a spoonful of 34g, provides protein 24g, with total heat 120kC. Different brands have different horizontal capacities, and the matching spoons are not uniform, but they are generally the same. The value of protein powder lies in its concentration, high quality, fast absorption, low added heat and convenient carrying and eating. 100ml to prepare 3-3.5g of milk powder protein, which is equivalent to 800ml for the above spoonful of protein powder.
Milk powder screening method
1, look at the milk source. If the quality of milk source is not good, it is the congenital deficiency of milk powder quality, and no method or technology can make up for it. Even if it is supplemented, there will be many "side effects", such as adding essence to make up for the lack of taste of milk powder.
At present, there are three forms of milk source for milk powder production enterprises. The first is that there is no milk source, and all the milk powder base materials used are purchased or imported. The second part of the milk source belongs to itself, and some milk sources are purchased from farmers. The third form of milk source is that the enterprise completely owns its own milk source base.
2. Look at the production process. The production technology of milk powder can be divided into dry method and wet method. The drying process is that whey powder, various minerals and various trace elements are stirred and packaged in a dry state; Wet method is to use fresh milk, add various nutrients, trace elements and minerals to the milk in liquid state, and then sterilize, homogenize fat and spray dry to finally make milk powder.
Compared with the two, wet production needs sufficient milk source, and the produced milk powder has balanced nutrition and fresh taste.
3. Look at the formula. There is no difference between infant formula milk powder produced by milk powder production enterprises that abide by rules and regulations and provide nutrition for the healthy growth of infants. However, in order to improve the taste of milk powder and cover up the odor of additives, some enterprises add various flavors and fragrances to milk powder. If the harm of essence and perfume is small, it will destroy the baby's taste and form picky eaters and anorexia.
The common flavor components in milk powder are vanillin, ethyl vanillin and vanilla essence.
People's Network-How to Buy Safe Milk Powder