Which is better, pure milk or milk powder?

Posted on  November 15, 2019, Edited by Samantha, Category  

Do you use fresh milk or milk powder to DIY yogurt? The money used is the same but the nutrition is very different!


Yogurt is fermented from milk, retaining the calcium and trace elements of milk, improving absorption and utilization. Today's yogurt products on the milk markets are mainly divided into made by fresh milk or milk powder, with or without added additives, with or without the addition of probiotics.

In China, we are allowed to make yogurt with milk powder. This is mainly because the milk powder is easy to ferment, so the dairy production cost is low and the product specifications are uniform. We know that a bottle of fresh milk has to be experienced in the process such as squeezed from the female cows, sterilization, acquisition, transportation, reprocessing, etc. There are more manpower and material costs. Using fresh milk will eventually make the cost of yogurt 1/3 higher than using milk powder, but the selling price is the same. In contrast, more manufacturers are more willing to use yogurt to make yogurt.


What is the difference between fresh milk -made yogurt and milk powder-made yogurt?

From a nutritional point of view, fresh milk retains milk nutrients such as protein, fatty acids, calcium, and vitamins. Yogurt fermented from fresh milk retains these nutrients and increases the absorption rate and utilization of these milk nutritional facts. The milk powder is made from fresh milk by dry it in high temperature and spray. The maximum loss of vitamin B1 and vitamin B6 in the sterilization process is 35% and 20 %. The loss of vitamin B2 is about 10%.

In terms of nutrients, the milk powder is not as good as the fresh milk slightly. The bigger problem is that according to Chinese standards, pure milk is not allowed to use milk powder as ingredients, but flavored milk, yogurt, and milk drinks are allowed to do so. Some dairy companies do not explain what the product uses milk powder and conceal it by adding flavors, emulsifiers, thickeners, etc.

On the other hand, if you use milk powder as raw material and do not indicate it, you will be able to increase the competitive advantage invisibly, so many merchants in the dairy industry have not marked the use of milk powder.

Of course, the difference in the nutritional content of milk powder and fresh milk is small, but the more important thing is the dishonesty it indicated. Of course, the simpler and more effective method is to DIY yogurt.  You can buy fresh milk and go home to make yogurt. It not only preserves the nutrition of milk but also adds less sugar.

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