What's going on with milk powder stratification

We all know that almost every household will prepare some milk powder when the baby is young, but sometimes the baby may eat breast milk and the milk powder will be left aside. If it is not stored properly, the milk powder will become hard and stratified. At this time, the milk powder can no longer be given to the child, because to a certain extent, it is spoiled milk powder, which is easy to make the baby sick. So what is the matter with milk powder stratification?

Why does milk powder separate into layers after mixing?

The stratification of milk powder after mixing is usually caused by overheated water. The water used to mix milk powder should not be too hot, about 80 degrees Celsius will be enough. It may also be that the mixing method is incorrect, the ratio of milk and water is incorrect, or the milk powder itself is not soluble enough, resulting in stratification, wall adhesion, etc.

There are many factors that affect the solubility of milk powder, such as excessive saturation, failure to shake thoroughly, or failure to reach the temperature required for the milk powder to dissolve. It can be seen that the quality of milk powder cannot be judged simply by the speed of dissolution. Good quality milk powder mainly has comprehensive nutrients, does not contain harmful substances, has a ratio that meets various indicators of baby's growth and development, has fresh milk, has a good milk powder production process and meets qualified hygiene indicators.

After purchasing the product, consumers can first open the package, pour some milk powder on a clean white paper, spread the milk powder evenly, and observe the product's particles, color, and whether there are impurities in the product. Good quality milk powder has uniform particles and no lumps. The color is uniform creamy yellow. There are very few impurities in the product. If the product has lumps and contains a lot of impurities, it means that the company's processing conditions do not meet the requirements and the product quality cannot be guaranteed. If the product is white or floury in color, it means that starch substances may have been added to the product.

How to choose milk powder

First of all, the ingredients should be close to breast milk. The proteins in breast milk mainly include whey protein and casein. Whey protein interacts with gastric juice in the stomach and coagulates into fresh and small granular milk curds, which are more efficiently absorbed. So pay attention to the nutritional content when purchasing other brands.

Second, smell the smell. Milk powder should have a light milky aroma. If it has a fishy, ​​musty or sour smell, it means the milk powder has deteriorated. Experts remind that if you find a rancid fatty acid smell, this is mainly due to incomplete sterilization during milk powder processing. The oxidized fat smell is caused by the oxidation of unsaturated fatty acids in the milk powder. The stale smell and browning are caused by moisture in the milk powder.

Again, it depends on how quickly the milk powder dissolves. Mothers can try the trial pack first to understand how the milk powder mixes well. Good quality milk powder mixes well, has no lumps after mixing, and the liquid is milky white with a strong milky flavor. Poor quality milk powder is difficult to dissolve and has no milky flavor. Milk powder with a high starch content becomes paste-like after mixing, and some even have many bubbles.

Since milk powder plays a very important role in the growth of a child, its quality is directly related to the baby's health, especially those babies who are not breastfed. Therefore, mothers still need to be more careful in choosing the brand and type of milk powder and must not buy blindly.