❖ Powdered Milk

Powdered milk, also called milk powder, dried milk, or dry 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 the 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. Many exported dairy
products conform to standards laid out in Codex Alimentarius Powdered milk is used for
food as an additive, for health (nutrition), and also in biotechnology (saturating agent).

• Nutritional value

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 the unreconstituted nonfat dry milk are (by weight) 36%
protein, 52% carbohydrates (predominantly lactose), calcium 1.3%, potassium 1.8%. Whole
milk powder, on the other hand, contains on average 25–27% protein, 36–38%
carbohydrates, 26–40% fat, and 5–7% ash (minerals).

Powdered milk

Modified dry powdered

milk, fortified
with vitamin D.