Does skim milk powder have no fat?
The fat content of whole milk powder is about 26% or more, while skim milk powder increases the defatting process on the basis of the production process of whole milk powder, thereby reducing the fat content in the milk powder, with a fat content of about 1%. The low fat content in skim milk powder is relative to the fat content in whole milk powder, and does not mean that skim milk powder does not contain fat.
The difference between skim milk powder and whole milk powder
Whole milk powder refers to a product in which fresh milk is processed into milk powder without separating the fat. Skimmed milk powder refers to the product in which fresh milk separates fat during the processing of milk powder.
Nutrient composition:
(Content per 100 grams of milk powder)
By comparing the nutritional components of whole milk powder and skim milk powder, we can see that the protein and carbohydrate content of skim milk powder is about one-third higher than that of whole milk powder, and the content of calcium, phosphorus, etc. is also higher than that of whole milk powder. The iron content of whole milk powder is three times higher than that of skim milk powder.
Moreover, studies have shown that as fat is separated, fat soluble nutrients such as vitamins A, E, D, and K in milk powder will also be lost.
Adjustment:
When whole milk powder is mixed with water, a layer of foam like scale will be formed on the surface due to the complex of fat and protein. Skimmed milk powder has strong moisture absorption ability and its solubility in water is not very good when mixed.
Taste:
The richness of milk requires fat to a certain extent. The reason why whole milk powder has a special aroma is due to the volatile components in fat. If there is no fat, the aroma will be insufficient, and milk will also have no taste when consumed. So the taste of skim milk powder will be slightly worse.
Usage:
Whole milk powder contains a high amount of fat and is prone to spoilage due to high temperature and oxidation, making it unsuitable for high-temperature processed foods. Skimmed milk powder is the best raw material for making biscuits, pastries, bread, ice cream, and other foods due to its extremely low fat content, low oxidation and storage resistance.
From the above, it can be seen that whole milk powder and skim milk powder have different nutritional components, blending results, taste, and uses. We cannot simply say that skim milk powder is good because of its low fat content, nor can we deny it because of its high iron and vitamin content. Choosing the right milk powder for oneself is the best choice.
What groups of people are suitable for skim milk powder and whole milk powder respectively?
Skimmed milk powder: Infants with indigestion, as well as patients with diarrhea, gallbladder disease, hyperlipidemia, chronic pancreatitis, etc., should not consume too much fat and should choose skimmed milk powder for nutritional supplementation. People who need to control their weight can also consider skim milk powder.
Whole milk powder: With comprehensive nutritional components, it is recommended that healthy adults and children in the growth and development stage choose to drink whole milk. At the same time, the cholesterol content of whole milk is low, which is suitable for diabetes patients with hypertension and coronary heart disease.