Dehydrated skim milk is low in fat, as the cream is almost completely removed and water is also removed.
Fat content is less than 0.5%
Name breakdown
- "Dehydrated". Indicates that water has been removed from the product, usually through a process of evaporation or freeze-drying.
- "Skim". Means that almost all of the fat has been removed from the milk.
- "Milk". It is the white liquid produced by the mammary glands of mammals, used as a source of nourishment for infants and, later, processed to produce various food products for human consumption.
Rehydration process step by step:
- Pasteurization - The skim milk is heated to kill pathogenic bacteria and improve the stability of the milk.
- Concentration - Water is partially removed from the skim milk through evaporation or ultrafiltration to create a milk concentrate.
- Drying - The milk concentrate is then passed through a spray dryer or drum dryer to further remove water and turn it into powder.
- Granulation - The powder is processed to have uniform particle size.
- Packaging - The skim milk powder is then packaged in airtight containers to prevent oxidation and contamination.
Cow's milk is used in many applications:
- uman nutrition
- animal nutrition
- food industry
- cosmetics
- medicine
With regard to human nutrition, cow's milk is treated industrially with the pasteurization process to destroy pathogenic bacteria that can cause risks to human health.
We find it on the market as:
- Fresh whole milk 67 kcal/100g
pasteurized within 48 hours of milking
- Fresh pasteurized whole milk 67 kcal/100g
pasteurized several times after 48 hours of milking
degreased
- Partially skimmed milk 48 kcal/100g
Partially degreased
microfiltered
homogenized and preheated to 135 degrees
The industry uses cow’s milk mainly in these forms:
dehydrated
dehydrated
dehydrated
dehydrated
dehydrated and subsequently rehydrated
The most natural form of cow's milk is raw milk, directly harvested after milking, which must be immediately stored in the refrigerator and drunk only after boiling to eliminate microbiological risks.
The advantages (for those who are not allergic) of cow's milk are manifold as cow's milk is a source of carbohydrates, calcium, proteins and other interesting nutrients that can lead to an increase in the concentration of amino acids resulting in improved muscle function (1).
Consumption of 500 mL milk attenuated losses in muscle function following repeated sprinting and jumping and thus may be a valuable recovery intervention for female team-sport athletes following this type of exercise (2).
Milk consumption on bone and fracture incidence: studies on the effects of milk or whey extracts show positive effects on bone health or risk of hip fracture. Nevertheless a few contradictory epidemiological studies showed an increased risk of hip fractures in subjects drinking higher quantities of milk (3).
Rural life is considered a promising system against asthma and allergies. Although this associative mechanism has not been fully clarified, this study presents an up-to-date under standing of the protective effect of raw milk on allergies and asthma (4).
Cow's milk studies
Cow's milk allergy studies
References____________________________________________________
(1) Lawlor MJ, Hills FA, Bell PG, Stevenson EJ, Cockburn E The effect of milk on recovery from repeat-sprint cycling in female team-sport athletes. Rankin P, . Appl Physiol Nutr Metab. 2018 Feb;43(2):113-122. doi: 10.1139/apnm-2017-0275.
(2) Rankin P, Landy A, Stevenson E, Cockburn Milk: An Effective Recovery Drink for Female Athletes. E. Nutrients. 2018 Feb 17;10(2). pii: E228. doi: 10.3390/nu10020228.
(3) Fardellone P The effect of milk consumption on bone and fracture incidence, an update. . Aging Clin Exp Res. 2019 Jun;31(6):759-764. doi: 10.1007/s40520-019-01192-9.
(4) Sozańska B. Raw Cow's Milk and Its Protective Effect on Allergies and Asthma. Nutrients. 2019 Feb 22;11(2). pii: E469. doi: 10.3390/nu11020469. Review.
(5) Alessandro Fiocchi, (Chair), Jan Brozek, Holger Schünemann, (Chair), Sami L. Bahna, Andrea von Berg, Kirsten Beyer, Martin Bozzola, Julia Bradsher, Enrico Compalati, Motohiro Ebisawa, Maria Antonieta Guzman, Haiqi Li, Ralf G. Heine, Paul Keith, Gideon Lack, Massimo Landi, Alberto Martelli, Fabienne Rancé, Hugh Sampson, Airton Stein, Luigi Terracciano, and Stefan Vieths World Allergy Organization (WAO) Diagnosis and Rationale for Action against Cow's Milk Allergy (DRACMA) Guidelines World Allergy Organ J. 2010 Apr; 3(4): 57–161. 10.1097/WOX.0b013e3181defeb9
Dried skimmed milk 
