Nonfat dry milk powder a very fine, dense powder is made by pasteurizing milk and removing 90 percent of its water.
The remaining 10 percent is misted into a dry and a low pressure chamber where it dries into particles or milk solids. The water instantly evaporates, leaving behind fine particles of powdered milk solids.
There are two types of non-fat milk, regular and instant. A special spray drying process is used: the instant is processed further so that it will dissolve further.
Nonfat dry milk is added into food recipes in food processing industry because it contains 35% protein in the natural proportions of casein and whey protein, and is relatively resistant to lipid oxidation due to its low fat content (less than 1.5%).
Nonfat milk has a shelf life of 12 to 18 months if appropriately packaged and stored.
As ingredients, milk powder binds flour protein to provide strength, body and resilience – qualities helpful in reducing damage during packing and shipping.
In addition, milk powder adds flavor and retains moisture.
The aldehydes group from lactose in milk combines with the amino group protein upon heating, contributing to Maillard browning.
Nonfat dry milk is typically used because it has the cleanest flavor, less protein denaturation and less caramelization of the lactose.
Nonfat Dry Milk Powder
