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General
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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.
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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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