Whole milk powder

Away from home, it is so nice to enjoy something familiar. Even in jungle or desert, your breakfast porridge will taste the same as at home. The dry milk powder is a perfect alternative for fresh milk, if it is not available, its supply or storage is difficult, for example, in hot southern countries.

Whole milk powder or dry milk is a powder dissolving in water that is obtained during milk steaming process. First, milk is pasteurised, then condensed in a condensing machine in 68ºC temperature, afterwards it is dried in a drier in 80 - 100ºC temperature until the humidity is reduced to 3 - 4%. During drying process, milk retains all the valuable milk nutrients, fat contents of the whole milk powder is 20 - 26%. To obtain 1 kg of whole milk powder, 8 - 9 litres of fresh whole milk are necessary. Powder is widely used in confectionery, in producing sweets, and as a stabiliser of different foodstuffs, it is convenient for travelling, as it has a longer storage period than fresh milk. Milk powder is used in production of baby foods and cosmetics. Adding yeast to the milk powder, allows fermenting yoghurt or kefir, and even make cheese. Storage period of whole milk powder is 24 months.