Milk powder

Dust milk.

powdered milk or dehydrated milk is obtained by dehydrating pasteurized milk. This process is carried out in special atomization towers, where the water contained in the milk is evaporated, obtaining a light ivory-colored powder that preserves the natural properties and nutrients that milk normally has. To drink it, the powder must be dissolved in water. This product is of great importance since, unlike fluid milk, it does not need to be kept cold and therefore its useful life is longer. It has advantages such as being lower cost and being much easier to store. Despite having the properties of natural milk, it never has the same taste as fresh milk. It can be found in four basic classes: whole, semi-skimmed, skimmed and lactose-free. as well as being enriched with vitamins A and D.

History

Powdered milk was first produced in 1802 by Russian doctor Osip Krichevsky. It is found abundantly in many developing countries due to its low cost of transportation and storage (since it does not require refrigeration), twelve months if packed in 25 kg bags and six months in the case of packages of 200 and 400 kg (the quantity of the product in the container is an important factor). Like other dry goods, it is considered non-perishable and is preferred by survivalists, and others who need easy-to-prepare non-perishable foods.

Processed

The main characteristic of processing is atomization (the so-called spray system). Processing depends to a large extent on the temperature required for its preparation, which is usually high (180 °C), medium or low (pasteurization temperature). The existence of germs or impurities that lead to a decrease in the quality of the final product is monitored at all times. The dehydration process is capable of reducing to 50% of the existing water contents in the milk content initially. The most effective packaging for this dairy product is that of tin containers to which a certain amount of dioxide is usually added. carbon. One of the largest industries in the processing and production of powdered milk is the multinational food company Nestlé.

Nutrition

Powdered milk is one of the first candidates to be functional foods and for this reason vitamins A and D3 are often added. Powdered milk can contain up to a maximum of 4% fat (most powdered milk is made from skimmed milk), with about a third of its weight being protein. Powdered milk is considered extremely digestible.

Uses

This type of milk is commonly used in baked goods, in those recipes where liquid milk can make the preparation too light. It is generally used with hot water, which makes it recover the original appearance of the milk. With 125 g of powdered milk, almost a liter of liquid milk can be reconstructed, that is, for each kilogram of dried product, eight liters of milk can be obtained for consumption.

It can also be used as a substitute for coffee cream, resulting in a latte to taste.