TRANSILVANIA UNIVERSITY OF BRASOV FACULTY OF ECONOMIC SCIENCES AND BUSINESS ADMINISTRATION

The importance of milk for a healthy body

Comparison between raw milk and powdered milk

Dobrin Marian Fodor Andreea Nicoleta BA 8801 3rd Year

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

The importance of milk for a healthy body: comparison between fresh milk and powdered 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 minor constituents , 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 milkprotein-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

Fundamentals of Dairy Chemistry , Robert Jenness, Elmer H. Marth, Noble P. Wong, Mark Keeney, AN Aspen Publication

the USA in 1872 and 1905. This opened the way for large scale industrial production of milk powders throughout the twentieth century.

History of milk
Around 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 were brought 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 a
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http://www.beveragehistory.com/2012/01/history-of-dried-milk.html

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 milk

As 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.
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Pasteurized - 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.
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 the supply of large cities , by Robert M. Hartley , New York 4 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 milk contains 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 as you would a normal milk. 7

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

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Powdered 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 reconstituted into 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:

http://local.ug/forum/Thread-Is-Powered-Milk-Bad-For-You

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
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http://www.ehow.com/list_6682612_disadvantages-powdered-milk_.html

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 only consist 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
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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 scientific contexts 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 1cup 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 a few 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.

Milk Proteins: From Expression to Food, by Abby Thompson, Mike Boland, Harjinder

Singh, B.S

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Raw milk

Powdered milk

Raw milk Storage Price Proteins Vitamins Fat Calories Taste

Powdered milk

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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