PRESENTED BY:-

I. Ali Hasan

SUBMITTED TO:-
Dr. Muhammad Abid


INSTITUTE:-
PMAS Arid Agriculture University
Rawalpindi
TOPIC:-

Powdered Milk
CONTENTS:-
 Definition
 History
 Food & Health uses
 Reconstitution
 Nutritive value
 Types
 Storage
 Pros And Cons
 
DEFINITION:-
•Powdered milk or dried milk is a
manufactured dairy product made
evaporating milk to dryness.
 
HISTORY:-
•The first modern production
process for dried milk was invented
by the Russian Doctor ‘Osip
Krichhevsky’ in 1802.

•The first commercial production of

dried milk was organized by the
Russian chemist ‘M. Dirchoff’ in
1832.
 
USES:-
•Powdered milk is frequently used in the
following;
•Manufacture of infant formula.
•Confectionary ( such as caramel candy,
chocolate ).
•In recipes for baked goods.

•Powdered milk in also used in various sweets

such as;
•Gulab Jaman
•Chum Chum
 
RECONSTITUTION:-
•The weight of nonfat dry milk
(NFDM) to use is about 10% of
the water weight.

•Alternatively, one cup of potable

fluid milk from powdered milk
requires one cup of potable
water and one-third cup of
powdered milk
  NUTRITIVE
VALUE:-
•Powdered milk contains;
•All 21 amino acids (the building block of
proteins)
•Have high in soluble vitamins
•Carbohydrates
•Calcium
•Potassium
•Protein
•Fat
•Ash
 
•TYPES:-
There are three types of powdered milk;

1:- Whole milk powder

2:- Skimmed milk powder

3:- Buttermilk powder

WHOLE MILK POWDER:-

•It is also called full cream milk powder. It is

obtained by removing water from pasteurized,
homogenized whole milk.
• It contain;
26% - 40% milk Fat
no more than 5% moisture
 SKIMMED MILK POWDER:-
•Skimmed milk powder obtained by removing water
pasteurized skim milk
•It contains;
1.5% or less milk Fat
5% or less of moisture
 BUTTERMILK
POWDER:-
•It is made from buttermilk that is churned,
pasteurized and condensed
•It contains;
4.5% Milk Fat
less than 5% moisture
STORAGE CONDITIONS:-
Temperature:-
To Extend the shelf life of dried milk it should be kept at low
temperature

Packaging:-
The packaging of dried milk should not permit air nor water
vapor into the package

Moisture:-
Moisture will cause undesirable changes in flavor therefore, it
can store in dry location

Light:-
Light will cause undesirable chemical changes therefore, dried
milk will kept at dark place
 PROS & CONS:-
PRO: Cost Effective:-
One pro of using powdered milk is that it can
be very cost- effective for families that need to stretch
their money

CON: Taste:-
One major con of using powder milk is that of it
taste. Some people says that the taste is very different
from that of regular milk making
 PROS & CONS:-
PRO: Lactose Intolerance:-
In the past, powdered milk is not for people who were
lactose tolerant. However, according to the United States Department of
Agriculture, there is now lactose powdered milk formula.

CON: Mixes Poorly:-

powdered milk does not always mix well. Sometime the
mixture will appear lumpy and this con make it appear very
unappetizing.

PRO: Nutrition:-
Powdered milk also has the same vitamins and minerals that
you would fid in regular milk. Powdered milk can be used as a
supplement because it can easily be mixed into drinks, shakes.