Diaqnostic bases of epertise and detailing the composition and nutritional value of powdered milk

Mammadova Nigyar Oktay gizi
Candidate of Еconomic Sciences, senior teacher, Azerbaijan State Economic University. E-mail:matlabm@yandex.ru

Balayev Huseyn Magerram oglu
master`s student, Azerbaijan State Economic University. E-mail:matlabm@yandex.ru

Cite this article:

Mammadova N., Balayev H., (2018) Diaqnostic bases of epertise and detailing the composition and nutritional value of powdered milk. Ed.: М.D. Baldzhy (ed.-in-ch.) and others [Systema pensiinoho zabezpechennia Ukrainy ta yevrointehratsiini protsesy; za red.: М. D. Baldzhy (gol. red.)], Scientific Bulletin of the Odessa National Economic University (ISSN 2313-4569), Odessa National Economics University, Odessa, No. 11(263), pp. 136-144.

Abstract

The article discusses the history of the appearance of milk powder, details the chemical composition and nutritional value of milk powder, namely the percentage of vitamins, amino acids, minerals, classification and features of the technology of production of milk powder. It is noted that the history of the production of milk powder has more than 200 years and the first mention of its production falls on the end of the 18th century. Also, the author draws attention to the fact that the popularity of spray drying of the production of powdered milk was associated with high productivity and high quality of powdered milk. Whereas roller drying is characterized by low productivity. It is worth noting that, according to organoleptic indicators and nutritional value, powdered milk has a taste and smell characteristic of fresh pasteurized milk, and by its consistency - a powder consisting of agglomerated particles of powdered milk, white with a cream shade. Thus, the food industry is widely used and the use of canned milk powder, among which powdered milk due to its high nutritional and biological value, safety and storage time.

Keywords

whole powdered milk, classification of powdered milk, chemical composition, nutritional value, defects, expertise.

JEL classification: О320

UD classification: 331.103.224

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