Milk Powders

Powdered milk is a dairy product made by evaporating milk to dryness. First, the milk is concentrated in an evaporator until 50% of the milk solids remain. Next, the concentrated milk is sprayed into a heated chamber where the water almost instantly evaporates, leaving behind tiny dry milk particles. Milk powder has a far longer shelf life than liquid milk. One of the milk powder purposes is to reduce its bulk for economy of transportation. Powdered milk includes items such as dry full cream milk, fat filled milk, skimmed milk, etc. Many dairy products exported conform to standards laid out in Codex Alimentarius. Many forms of milk powder are traded on exchanges. It is widely used in many developing countries because of reduced transport and storage costs (reduced bulk and weight, no refrigerated vehicles). Like other dry foods, it is considered nonperishable, and easy-to-prepare food.

Powdered milk is used for food and health (nutrition), is frequently used in the manufacture of infant formula, confectionery such as chocolate and caramel candy (widely used in various sweets), and in recipes for baked goods. It’s simple really; you can mix it up and drink it! In your baking or cooking, you can simply add the dry milk powder with the dry ingredients and the water necessary to hydrate it.

Nutritional value of the product

  • Is an excellent source of protein, calcium and nutrition, providing 80 calories per serving
  • Milk powders contain all 21 standard amino acids, the building blocks of proteins, and are high in soluble vitamins and minerals. According to USAID, the typical average amounts of major nutrients in dry milk are (by weight): 36% protein, 52% carbohydrates (predominantly lactose), calcium 1.3%, and potassium 1.8%
  • However, inappropriate storage conditions like high ambient temperature and humidity can significantly degrade the nutritive value of milk powder

Storage conditions at the customer

  • The area where your dry milk is stored should be kept as cool as possible
  • Cool, dry place, at a temperature of max. 18 º C
  • If it is possible to do so, air-conditioning or even refrigeration can greatly extend the nutrient shelf life

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