How to tell whether milk powder is good or bad from its ingredient list? Can I change brands of milk powder frequently?

Milk powder is made from fresh cow's milk or goat's milk. It is made by freezing or heating to remove almost all the water in the milk, drying it, and adding appropriate amounts of vitamins and minerals to make a ready-to-drink food. It is suitable for storage and easy to carry. So how do you tell whether milk powder is good or bad? Can you change brands of milk powder frequently? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. How to tell whether milk powder is good or bad from its ingredient list

2. Can I change brands of milk powder frequently?

3. The role of corn syrup solids in milk powder

How to tell whether milk powder is good or bad from its ingredient list

The first item on the ingredient list is the main ingredient of the milk powder. If it is marked as raw milk, it means that it is processed from fresh milk. This kind of milk powder has balanced nutrients and good solubility. If it is marked as skim milk powder or whole milk powder, it means that the nutrients are directly added to the finished milk powder, and the uniformity and solubility of the milk powder are not good.

Can I change brands of milk powder frequently?

It is best not to change the brand of milk powder frequently, just change the amount appropriately. Different brands of milk powder have different formulas. The stomach and intestines of infants are not yet mature, so changing milk powder requires an adaptation process. Frequent changes of milk powder will put a burden on the stomach and intestines of infants. If you want to change the brand of milk powder, it is best to take a step-by-step approach, eat half-mixed milk, and then transition to another brand.

The role of corn syrup solids in milk powder

The role of corn syrup solids in milk powder is to increase the sugar content and thicken it. Corn syrup solids are made from high-quality corn starch as raw material, and then made into maltose-based syrup after enzymatic hydrolysis. They are often used as food additives.