Powdered milk is a powdered soluble product obtained by the method of drying milk. For centuries, people have consumed milk in its fresh form, but soldiers and travelers have long been deprived of this healthy drink, because it could not withstand transportation.
In 1802, a method of making powdered milk was invented, but it was not until the end of the 19th century that it began to be produced in industrial quantities.
The technology of drying the concentrated milk is such that the final product has a slight caramel taste. This is obtained by the contact of the milk with the hot surface of the rotating drum.
Dry milk powder is very high in fat, which makes it indispensable in the preparation of chocolate, because it replaces some of the expensive cocoa butter.
Powdered milk is part of kids porridge, ice cream, various confectionery and dairy products. Powdered milk is convenient for travelling.
Powdered milk contains up to 35 percent protein and a full range of essential amino acids.
In addition, milk powder contains vitamins A and D, as well as B vitamins. Powdered milk contains about 50 percent carbohydrates, followed by fats, micro and macronutrients. It contains up to 1.5 percent calcium.
Powdered milk is not inferior in nutritional properties compared to fresh milk, but contains less harmful cholesterol and fewer allergens.
Powdered milk is not recommended for people with lactose allergies. Powdered milk is not 100% milk equivalent as it has been dried. But it is made from real milk - whole or skimmed.
Powdered milk does not need to be boiled after adding water, because it has already undergone heat treatment.
