Milk powder

Milk powder is a dairy product made by removing most of the water from milk. It is shelf-stable and can be reconstituted with water.

Spray drying: A drying process that atomizes liquid into droplets and rapidly evaporates their moisture in hot gas. Most milk powder is made by spraying concentrated milk into heated air.
Milk: A nutrient-rich liquid produced by mammary glands to nourish young mammals. Milk powder begins as milk, whose components remain in concentrated form after drying.
Reconstituted milk: Liquid milk prepared by mixing milk powder with water. Adding water restores powder to a form used as a beverage or ingredient.
Whole milk powder: Milk powder retaining most of the fat present in the milk used to make it. It contrasts with skim milk powder through its higher fat content and greater susceptibility to oxidation.
Roller drying: A drying process that spreads liquid in a thin film over heated rotating cylinders. It offers an alternative to spray drying, often producing more cooked flavors.
Lactose: The principal sugar in milk, composed of glucose and galactose. Lactose makes up much of milk powder’s carbohydrate content and affects its storage behavior.
Infant formula: A manufactured food designed to meet the nutritional needs of infants when human milk is unavailable or insufficient. Milk-derived ingredients are used in many formulas, though ordinary milk powder is not a substitute.
Skim milk powder: Milk powder made from skimmed milk with most milk fat removed. Its low fat content gives it different storage properties and uses from whole milk powder.
Evaporation: The conversion of a liquid into vapor from its surface or throughout its volume. Milk is usually concentrated by evaporation before its final drying stage.
Casein: A family of phosphoproteins that forms the main protein fraction in cow’s milk. Casein contributes to the powder’s protein content and its behavior when reconstituted.

Linked from 9 pages