Monday, August 21, 2017
Dry Milks

When the majority of moisture is removed from milk, the result is dry milk. Moisture content for dry milk is usually less than 5%. So think of dry milk ingredients as authentic milk products with a greatly extended shelf life. The two most common types of dry milk ingredients are whole milk powder (WMP) and nonfat dry milk (NDM). Advances in processing technology and equipment have resulted in a growing range of tailor-made dry milk ingredients including low-sodium and instantized.

Grade "A" dry milk product must be produced with Grade "A" milk in a Grade "A" plant. All other parameters for Grade "A" products are the same as "Extra Grade."

These products are choice ingredients for food processors because of their functional, nutritional and organoleptic characteristics in food applications as well as their storage and economic versatility. Common applications include dry mixes, bakery products, beverages, confections, dairy foods, salad dressings, meat products, sauces and soups.

Functional Benefits of Milk Powders

Function  Benefits  Applications
Browning/
Color 
Accentuates color development during cooking and baking. Enhances the color of viscous products such as sauces and soups. Improves opacity in lower fat foods. Baked goods
Confections
Dairy/recombined milk
Nutritional beverages
Prepared foods
Sauces & soups
Salad dressings

Emulsification  Prevents fat globules from forming one large mass, improving product appearance. All-natural emulsifying ingredient. Baked goods
Confections
Dairy/recombined milk
Meat
Nutritional beverages
Prepared foods

Gelling &
Heat Setting
Improves mouthfeel. Helps provide the creamy, smooth texture of fat, enhancing customer appeal for lower-fat products. Confections
Dairy/recombined milk
Meat
Prepared foods

Solubility Some milk powders disperse well in food systems. Prevents sedimentation
in beverages, soups & sauces.
Bakery
Beverages
Confections
Frozen desserts
Infant formula
Soups & sauces
Yogurt

Water Binding
& Viscosity Building
Provides fat-like attributes in products, allowing a reduction in fat content. Improves product texture, creating moister products Baked goods
Confections
Dairy/recombined milk
Meat
Nutritional beverages
Prepared foods

Whipping, Foaming
& Aeration
Maintains foam properties, which enhances visual appeal of the finished product, as well as taste and texture. Baked products (meringues and certain cakes)
Confections
Dairy/recombined milk
Nutritional beverages