How does recombined milk differ from regular milk?

What is recombined milk?

The FSSAI regulations define it as a product made by combining milk fat and milk-solids-non-fat in their preserved forms, with or without potable water, so the result matches the composition set for that milk product. For recombined milk the milk-solids-non-fat must come from dried or concentrated milk only.

What is reconstituted milk?

It is made by adding potable water to the dried or concentrated form of milk or milk products, in the amount needed to restore the normal water-to-solids ratio.

What is the difference between recombined and reconstituted?

Reconstituted milk starts from whole dried or concentrated milk and puts the water back. Recombined milk starts from separate preserved parts, milk fat and milk-solids-non-fat, and builds the milk from them. Both end up as drinkable milk with a standard composition.

How is it different from regular milk?

Regular milk is the normal mammary secretion of the animal, sold as is or standardized. The regulations let milk made from recombined or reconstituted milk carry the same product names as milk, such as full cream, toned or skimmed milk, as long as it meets the same standard for that product.

Is it pasteurized?

Under the same standard, full cream, standardized, toned, double toned and skimmed milk, including milk made from reconstituted or recombined milk, must be pasteurized, sterilized, UHT-treated or boiled.

Is it less nutritious or tastes different?

We found no official source comparing the nutrition or taste of recombined or reconstituted milk with fresh milk, so we make no claim. Check the label for the ingredients and the heat treatment used. Rules in other countries can differ from India’s.