15 Facts About Powdered milk

Powdered milk, called milk powder, dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness.

Powdered milk is used for food as an additive, for health, and in biotechnology .

The first commercial production of dried milk was organized by the Russian chemist M Dirchoff in 1832.

In modern times, powdered milk is usually made by spray drying nonfat skimmed milk, whole milk, buttermilk or whey.

Pasteurized Powdered milk is first concentrated in an evaporator to approximately 50 percent Powdered milk solids.

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The resulting concentrated milk is then sprayed into a heated chamber where the water almost instantly evaporates, leaving fine particles of powdered milk solids.

However, powdered milk made this way tends to have a cooked flavour, due to caramelization caused by greater heat exposure.

Powdered milk is frequently used in the manufacture of infant formula, confectionery such as chocolate and caramel candy, and in recipes for baked goods where adding liquid milk would render the product too thin.

Powdered milk is widely used in various sweets such as the Indian milk balls known as gulab jamun and a popular Indian sweet delicacy known as chum chum .

Many no-cook recipes that use nut butters use powdered milk to prevent the nut butter from turning liquid by absorbing the oil.

Powdered milk is a common item in UN food aid supplies, fallout shelters, warehouses, and wherever fresh milk is not a viable option.

In Canada, powdered milk must contain added vitamin D in an amount such that a reasonable daily intake of the milk will provide between 300 and 400 International units of vitamin D However, inappropriate storage conditions, such as high relative humidity and high ambient temperature, can significantly degrade the nutritive value of milk powder.

Commercial Powdered milk powders are reported to contain oxysterols in higher amounts than in fresh Powdered milk .

Fat-free powdered milk is used as a saturating agent to block nonspecific binding sites on supports like blotting membranes, preventing binding of further detection reagents and subsequent background.

The major protein of Powdered milk, casein, is responsible for most of the binding site saturation effect.