It is possible to distinguish whole milk made on the basis of a natural product from a powder only in a specialized laboratory. By the way, even Rospotrbnadzor does not possess such equipment. However, the townsfolk should not be upset, as there are simple tips to help calculate the restored product.
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Instruction manual
1
Read the information on the milk carton. A respectable manufacturer will notify the consumer that milk is made from powder. If the product is called "Milk Drink" or "Reconstituted Milk", it means that it does not contain whole raw materials. Behind the cunning formulation of “Normalized Milk” may also be hidden product, partially consisting of powder. In this case, dry raw materials are used to artificially reduce the fat content of the product.
2
Pay attention to the cost of the product. But you should not give preference to the most expensive milk, since dry raw materials of foreign production cost producers more expensive than raw milk "from under the cow." Preference should be given to mid-priced products and a shelf life of no more than 3 days.
3
Another important difference between a natural product and a reconstituted product is that manufacturers have the right to write "Recommended for children under 6 years old and infants" on bags with whole milk. If there is no such phrase, then the product is probably made from powder.
4
Review the manufacturer's information for the dairy product. As a rule, producers of dairy products in Siberia and the Far East are forced to use powder, since animal husbandry in these areas is very little developed. And, if milk is produced in Khabarovsk, Irkutsk or Yuzhno-Sakhalinsk, then the likelihood of defect in its composition is high.
5
Open the bag and pour it into a glass. Place it on a white sheet of paper to determine the shade of the product. So, whole milk can have an absolutely white, cloudy white and bluish color. A hue of red and orange indicates the presence of a powder. If milk gives a sweet taste, then this is a sure sign of the use of powder in its composition.
6
Leave the glass at room temperature for a day. During this time, whole milk should sour, and pasteurized milk will ferment after two days. With milk powder on the first and second days nothing will happen other than evaporation. Characteristic circles should remain on the walls of the glass.
7
Remove a small amount of residue from the walls of the glass, if they remain. Rub them between your fingers. If the raw materials began to get lumpy, reminiscent of wet flour, then the product is made of powdered milk.