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Information @ a Glance

General

  • Powdered milk is a powder made from dried milk solids. Powdered milk has a far longer shelf life than liquid milk and does not need to be refrigerated due to its low moisture content.
  • Powdered milk was first made in 1802 by Russian doctor Osip Krichevsky. It is found abundantly in many developing countries because of reduced transport and storage costs.Like other dry foods it is considered nonperishable and is favored by survivalists, hikers and other people in need of nonperishable easy to prepare foodstuffs.

Process and Technology

  • Milk powder manufacture is a simple process now carried out on a large scale. It involves  the gentle removal of water at the lowest possible cost under stringent hygiene conditions while retaining all the desirable natural properties of the milk - colour, Flavour, solubility, nutritional value.
  • New processing technologies that have emerged over the past several years have made it possible for the dairy industry to develop various types of novel ingredients at a reasonable cost and with unique functional  properties. Among these, products of high milk protein content are an example.

Market

  • Milk powders contribute nutritionally, functionally and economically to a variety of food formulations including bakery, confectionery, dairy, recombined milk, meat, nutritional beverages, and prepared foods
  • About 10% of the world's milk powder production - over 700 thousand metric tons - is manufactured at more than 80 plants in the United States, making the United States one of the largest milk powder producers in the world.

.Application

  • Powdered milk is often used in baking, in recipes where adding liquid milk would render the product too thin to be used.
  • Milk powders of various types are used in a wide range of products : Baked goods, snacks and soups , Cheese milk extension , Chocolates and confectionery , Dairy desserts, Direct consumer use , Ice cream, Infant formulae, Nutritional products for invalids, athletes, hospital use etc.

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