Milk powder

Milk powder, also known as dried milk, is a manufactured dairy product made by evaporating milk to dryness. The main 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.

History

The first modern production process for milk powder was invented by the Russian doctor Osip Krichevsky in 1802. The process was later commercialized by the Swiss company Nestlé and the American company Borden.

Production

Milk powder is made by evaporating milk to dryness. The most common method of manufacturing milk powder is through a process known as spray drying. During this process, the milk is sprayed into a drying chamber, where it comes into contact with hot air that evaporates the water content. The dry particles of milk powder then fall to the bottom of the chamber, where they are collected.

Types

There are several types of milk powder, including whole milk powder (WMP), nonfat dry milk (NFDM), and skimmed milk powder (SMP). Each type of milk powder is used for different purposes in the food industry.

Uses

Milk powder is used in a variety of foods, including baked goods, confectionery, dairy products, and infant formula. It is also used in the manufacture of nutritional supplements and pharmaceutical products.

Health and nutrition

Milk powder has the same nutritional composition as fresh milk, as the only thing removed during the production process is water. However, some vitamins, such as vitamin C and thiamin, can be destroyed during the drying process.

See also

• Evaporated milk
• Condensed milk
• Infant formula
• Dairy product

References

Milk powder Resources
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