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    Reconstituted Milk

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    vivek29vvn
    1. Reconstituted milk is made from butterfat, dried skim milk, and water through emulsification. It can resemble and taste like natural milk if made with skim milk dried below 150°F and proper butterfat. 2. Analyses show reconstituted milk can match natural milk nutritionally and chemically, except for reduced vitamin C, as long as production methods ensure the same fat and sanitary standards as natural milk. 3. Reconstituted milk is most useful in areas far from dairies, tropical/subtropical regions, and for military use, though it could supplement natural milk supplies during shortages if cheaper.

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    Reconstituted Milk

    Uploaded by

    vivek29vvn
    433 views2 pages
    1. Reconstituted milk is made from butterfat, dried skim milk, and water through emulsification. It can resemble and taste like natural milk if made with skim milk dried below 150°F and proper butterfat. 2. Analyses show reconstituted milk can match natural milk nutritionally and chemically, except for reduced vitamin C, as long as production methods ensure the same fat and sanitary standards as natural milk. 3. Reconstituted milk is most useful in areas far from dairies, tropical/subtropical regions, and for military use, though it could supplement natural milk supplies during shortages if cheaper.

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    1. Reconstituted milk is made from butterfat, dried skim milk, and water through emulsification. It can resemble and taste like natural milk if made with skim milk dried below 150°F and proper butterfat. 2. Analyses show reconstituted milk can match natural milk nutritionally and chemically, except for reduced vitamin C, as long as production methods ensure the same fat and sanitary standards as natural milk. 3. Reconstituted milk is most useful in areas far from dairies, tropical/subtropical regions, and for military use, though it could supplement natural milk supplies during shortages if cheaper.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    433 views2 pages

    Reconstituted Milk

    Uploaded by

    vivek29vvn
    1. Reconstituted milk is made from butterfat, dried skim milk, and water through emulsification. It can resemble and taste like natural milk if made with skim milk dried below 150°F and proper butterfat. 2. Analyses show reconstituted milk can match natural milk nutritionally and chemically, except for reduced vitamin C, as long as production methods ensure the same fat and sanitary standards as natural milk. 3. Reconstituted milk is most useful in areas far from dairies, tropical/subtropical regions, and for military use, though it could supplement natural milk supplies during shortages if cheaper.

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    of 2

    488

    THE BULLETIN

    RECONSTITUTED MILK*
    1. Definition

    Reconstituted milk is a fluid resembling ordinary milk in appearance and taste; it is prepared from butterfat, dried skim milk and water by means of emulsifying apparatus. When prepared by exposure to temperatures of 1500 F. or less, skim milk powder preserves its emulsifying qualities. Such low temperatures cannot be used in the process of drying whole milk since lipolytic enzymes are not destroyed at these temperatures and they react on the milk fats with a tendency to the development of rancidity. Temperatures above 1750 F. are necessary to preserve the fat of dried whole milk in the powdered state. High temperatures coagulate the milk proteins and make them insoluble. The particles remain suspended in the water and the taste of the milk is objectionable. For this reason whole dried milk and evaporated milk are unsatisfactory as beverages. The term "reconstituted milk," therefore, as used here, refers to a palatable emulsified fluid made of butterfat, of skim milk dehydrated at a temperature of 150' F. or below, and of
    water.

    butterfat in the milk and as to sanitary requirements. Reconstituted milk can be pasteurized in the same way as ordinary milk. The quality of the constituents of the milk can be adequately supervised. In other words, nutritionally, chemically, and bacteriologically, and by taste, reconstituted milk can be made the equal of natural milk. In saying this the Subcommittee is not concerned with the question of whether or not reconstituted milk should be encouraged where ordinary milk is available in adequate quantities to meet the needs of the community.
    3. The Field of Usefulness of Reconstituted Milk The greatest field of usefulness for reconstituted milk is in areas removed from dairy cattle regions, in sub-tropical and tropical climates, and on ships and in army cantonments under war conditions. It can be used as a subsidiary supply in large communities during periods of milk shortage, and, if it be true that it can be sold at much lower prices than regular fluid milk, its availability to people of small income may become a matter of considerable im-

    2. Comparison with Fresh Milk Analyses of the reconstituted milk supplied us by Dr. Charles E. North were made in the laboratories of two of the members of the Subcommittee. These bear out the evidence of other laboratories that the chemical and nutritional components of reconstituted milk are the same as of fresh milk except that there is a diminution of vitamin C. The pH of the milk as well as the mineral content, although varying slightly from sample to sample, appeared to correspond with those in fresh milk. The methods of production of reconstituted milk are wholly susceptible to adjustments with regard to the amount of
    *

    portance. By dehydrating skim milk and storing it for future use during the spring and early summer when milk is particularly abundant and rich in butterfat, the national economy is improved and wastes are eliminated. It must also be borne in mind that reconstituted milk can be made anywhere by the use of proper apparatus and thus the need of shipping water in milk is obviated.
    4. Experiments with Reconstituted Milk During the latter part of World War I the subject of milk dehydration and of milk reconstitution aroused great interest. Experiments in the use of reconstituted milk were carried out, including clinical tests at the Babies' Hospital in New York and elsewhere. The experiments showed that adults as well as babies can thrive on reconstituted milk made of properly safe-

    Report by Subcommittee of the Committee on Public Health Relations of The New York Academy of Medicine, March 21, 1942.

    guarded ingredients.

    Reconstituted Milk
    5. Suiti nvirq

    489

    2. Reconstituted milk conform to the

    In recor(ling its approval of reconstituted milk, the Subcommittee does not endorse any particular type. The ingredients may comprise different varieties of dehydrated skim milk and different types of butterfat, whether it be melted butterfat, or sweet butter, or plastic cream, or butter oil, the latter being preferable because of stability under practicallx all conditions of storage. The main considerations are that the milk

    chemical and bacteriological standards required of fresh milk; and 3. The skim milk used in reconstituted milk be dehydrated at a temperature of 150 F. or less. B. That copies of this report be transmitted to the Surgeons General of the A rmy, Navy, and Public Health Service; to the Departments of Health of the City of New York and the State of New York; and to the Children's Bureau of the U. S. Department of Labor.

    be safe, nutritious and palatable. Whether or not the claims are true that reconstituted milk of good quality can be produced at a cost considerably below that of ordinary milk is a matter on which the Sitheomrmnittee has no valid opinion to
    offer.

    C. That this report be submitted for publication to the Editorial Board of the Bulletin of The New York Academy of
    Medicine.

    6. Recomne tdationos

    The Subcommittee recomliends: That the Academy endorse the use of reconstituted milk in those areas where natural milk of proper hygienic standard is not easily obtainable, provided that: 1. When sold, reconstituted milk be adequately labeled to distinguish it from other milks;
    A.

    Respectfully submitted: HAVEN EMERSON, Chairnian F. ELMER JOHNSON SA31 Z. LEVINE


    A. A.
    WEECH

    H. B. WILCOX E. H. L. CORWIN, Secretary

    Approved by the Committee on Public Health Relations, April 6, 1942.

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