Dry milk

Dry Milk

Alternative names	Milk powder, powdered milk
Type	Dairy product
Main ingredients	Milk
Cookbook: Dry Milk   Media: Dry Milk

Dry milk, also known as milk powder or powdered milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products, and dry dairy blends.

Production

Milk is typically dried in a spray dryer or a drum dryer. In spray drying, the milk is atomized into tiny droplets and then quickly dried with hot air. This process preserves the quality and flavor of the milk. Drum drying, on the other hand, involves applying a thin film of milk to the surface of a heated drum and the milk solids are dried and then scraped off. However, this method can lead to some caramelization of the milk sugars, giving the product a slightly cooked flavor.

Types of Dry Milk

There are several types of dry milk, categorized mainly by the amount of fat content and the type of processing method used:

• Whole milk powder - contains all the fat of the original milk.
• Skimmed milk powder - has had the fat removed.
• Instant milk powder - processed to be easily reconstituted in water and often contains added vitamins and minerals.
• Buttermilk powder - made from buttermilk that is dried.
• Whey powder - derived from the liquid byproduct of cheese production.

Uses

Dry milk is used in a variety of applications. It is a common ingredient in chocolate, bakery goods, infant formula, and processed foods. It is also used in disaster relief efforts and by campers and hikers due to its portability and ease of preparation.

Nutritional Value

Dry milk retains most of the nutritional properties of fresh milk and is a good source of essential vitamins and minerals such as calcium, vitamin D, and protein. However, the vitamin content can degrade over time and storage conditions.

Storage

To maximize shelf life, dry milk should be stored in a cool, dry place in an airtight container. Exposure to moisture and heat can lead to the development of lumps and the degradation of quality and nutritional value.

Reconstitution

To reconstitute dry milk, the powder is mixed with water. The amount of water added depends on the desired consistency and the instructions provided by the manufacturer. Typically, one part of dry milk powder is mixed with about four parts of water.

See Also

• Dairy industry
• Food preservation
• Food technology