Recombined cream: what is it made of and how is it useful?

In winter, the supply of fresh milk decreases sharply. To the rescue come reconstituted, recombined dairy products that meet the demand of the population in full. For this purpose, many countries have developed innovative technologies, special modern equipment supplied to dairies.

What a dairy product consists of

The essence of recombination is to divide milk into ingredients and recombine them in a certain ratio with the addition of water.

Recombined cream includes:

1. Skim milk powder, whole milk powder.
2. Dairy fat-containing fractions - plastic cream, butter, milk fat.
3. Buttermilk powder, milk protein concentrate.

Recombined cream does not differ from natural cream in taste, smell.

Method of production

Drinking cream from cow's milk is produced in dairies by passing raw materials through centrifugal separators. The centrifuge separates the milk fat from the plasma. The product is then homogenized, reducing the heterogeneity of the structure, and pasteurized.

Reconstituted cream is made of plastic with 70-80% fat content.

Recombined product with a fat content of 10-38% is made from skim milk powder, whole milk powder, milk fats and water.

Technologies of dairy products production are constantly improving. Previously, to obtain skim milk powder from natural and reconstituted, products were heated to 90-120 degrees. This destroyed vitamins, changed the structure of protein and calcium salts. Now sparing technologies and modern equipment have been developed and introduced into production, preserving the biological value of milk and lactic products. Vitamins, proteins, amino acids remain unchanged.

Advanced method of recombined cream production:

1. One part of the stabilizer combining dehydrated fractions is used to dissolve fats, milk solids.
2. The second part is combined with sodium casein and lactose, placed in a container with dissolved in water powdered milk, add sorbitol (low-calorie sugar substitute). The skimmed milk is heated in a heat exchanger to a temperature of 45-50°C, passed through filters and directed to an aggregate where harmful microorganisms are destroyed.
3. The fats are combined with the aqueous phase by circulation through a pump.
4. The mixture is homogenized, cooled, and sent to settling tanks.

The solubility of the milk powder increases when the temperature rises to 50 degrees. Higher values have no effect on the dissolution rate. To ensure that the product does not become floury during hydration, the reduction continues for at least 20 minutes at maximum heat.

For uniform distribution, fat is added in dosage and thoroughly mixed. If the production has powerful mixers, the fat components are put directly into the containers with liquid fractions. By combining the dehydrated fat with skimmed milk powder or buttermilk, recombined cream with a fat content of up to 40% can be obtained.

By combining dairy components in a certain ratio and order, you can make not only cream but also cheese, sour cream, yogurt, and butter.

The benefits of recombined cream

The product obtained by combining dehydrated milk, buttermilk, protein elements and emulsified fats at a temperature not exceeding 50°C, has little difference in its chemical composition from natural. It does not contain vegetable fats, destructive proteins.

The composition of recombined pasteurized cream includes:

1. Substitutable and essential amino acids, including tryptophan, leucine, isoleucine, valine, glycine, arginine, and methionine.
2. Vitamins E, B1, B2, B6, A, ascorbic acid, folic acid, nicotinic acid.
3. Minerals - potassium, phosphorus, magnesium, zinc, iron, sulfur.
4. Organic acids, saturated and unsaturated fatty acids.

The higher the percentage of fat, the more valuable phosphatides or lecithins with phosphoric acid in the product. Fat-like substances are destroyed by strong heating, whipping. Maximum preservation in the refrigerated form.

Useful effects of recombined cream:

1. Draw out "bad" cholesterol, prevent the development of atherosclerosis.
2. Promote dementia.
3. Prevent the absorption of toxins, weaken the effect of irritants on the mucosa of the stomach, intestines.
4. Normalize the duration of sleep, calm the nervous system, are useful for depression.
5. Help the absorption of fat-soluble vitamins.
6. Increase stamina, regenerate a depleted body.

Easily digestible cream in a limited amount is useful for people of all ages, except infants with an unformed digestive system.

Harm and contraindications

Cream becomes harmful when consumed inordinately. High-calorie product is contraindicated:

1. People with chronic and acute pancreatitis, fatty hypotension, gout, urolithiasis.
2. In lactose intolerance, obesity.
3. Children under three years of age.

Cream is a useful product, if you drink no more than 100 ml per day. Do not be alarmed if there is a mark on the package about the recombined method of production. The product contains only natural dairy ingredients, but it is difficult to call it alive.