Powdered milk scm, som GOST. Drinking whole milk with an appropriate fat content; cheese, cottage cheese, curd desserts, curds, butter, margarine, spread; draft and canned condensed milk; bread, pastries, confectionery sweets, milk chocolate; drinks and yoghurts containing cow's milk; sausages, deli meats, pastes and pates; seasonings, sauces, food concentrates; feed for livestock and pets Reconstitution method: 100g milk powder + 900g water = 1 kg of reconstituted milk, i.e. 1 part of milk powder is diluted in 9 parts of water, no matter what milk fat content is 25% or 1.5%. The water used to dilute the powders must have a temperature of at least 40°C, but not more than 60°C.