Powdered milk

File: National Dried Milk.jpg. This is the original container from 1947, provided by the Ministry of Food in London, England.]]

While Marco Polo wrote of Mongolian Tatar troops in the time of Kublai Khan who carried sun-dried skimmed milk as "a kind of paste",p. 262 in "The Book of Ser Marco Polo, Book 1" translated by Sir Henry Yule (3rd edition), Charles Scribner's Sons, New York, 1903 the first modern production process for dried milk was invented by the Russian doctor Osip Krichevsky in 1802.{{cite news |script-title=ru:В Рязани производят кошерное сухое молоко |trans-title=Kosher Milk is Produced in Ryazan |language=ru |work=Наша Рязань |date=16 February 2010 |url=http://www.nasharyazan.info/novost1296.html |access-date=22 April 2013 |archive-date=8 March 2016 |archive-url=https://web.archive.org/web/20160308040702/http://nasharyazan.info/novost1296.html |url-status=dead }} The first commercial production of dried milk was organized by the Russian chemist M. Dirchoff in 1832. In 1855, T. S. Grimwade took a patent on a dried milk procedure,p 277 in "Condensed Milk and Milk Powder, 3rd edition" authored and published by O.F. Hunziker, 1920 though William Newton had patented a vacuum drying process as early as 1837.p 318 in "Foods: Their Composition and Analysis: A Manual for the Use of Analytical Chemists and Others" by A.W. Blyth, published by C. Griffin, 1896 https://archive.org/details/foodstheircompos00blyt

In modern times, powdered milk is usually made by spray drying"Milk Powder" by K.N. Pearce, Food Science Section, New Zealand Dairy Research Institute. [http://www.nzic.org.nz/ChemProcesses/dairy/3C.pdf nzic.org.nz] {{Webarchive|url=https://web.archive.org/web/20180127124047/http://nzic.org.nz/ChemProcesses/dairy/3C.pdf |date=2018-01-27 }} nonfat skimmed milk, whole milk, buttermilk or whey. Pasteurized milk is first concentrated in an evaporator to approximately 50 percent milk solids. The resulting concentrated milk is then sprayed into a heated chamber where the water almost instantly evaporates, leaving fine particles of powdered milk solids.{{Cite journal |last=Kim |first=Esther H. -J. |last2=Chen |first2=Xiao Dong |last3=Pearce |first3=David |date=2009-09-01 |title=Surface composition of industrial spray-dried milk powders. 2. Effects of spray drying conditions on the surface composition |url=https://www.sciencedirect.com/science/article/pii/S0260877408005001 |journal=Journal of Food Engineering |series=Food Powder Technology |language=en |volume=94 |issue=2 |pages=169–181 |doi=10.1016/j.jfoodeng.2008.10.020 |issn=0260-8774}}

Alternatively, the milk can be dried by drum drying. Milk is applied as a thin film to the surface of a heated drum, and the dried milk solids are then scraped off. However, powdered milk made this way tends to have a cooked flavour, due to caramelization caused by greater heat exposure.

Another process is freeze drying, which preserves many nutrients in milk, compared to drum drying.{{Cite web |title=From Condensed Milk to Powdered Milk :: Anton-Paar.com |url=https://www.anton-paar.com/corp-en/products/applications/from-condensed-milk-to-powdered-milk/ |access-date=2022-03-10 |website=Anton Paar |language=en}}

The drying method and the heat treatment of the milk as it is processed alters the properties of the milk powder, such as its solubility in cold water, its flavour, and its bulk density.

File:milk powder Incolac.jpg

Powdered milk is frequently used in the manufacture of infant formula, confectionery such as chocolate and caramel candy, and in recipes for baked goods where adding liquid milk would render the product too thin. Powdered milk is also widely used in various sweets such as the Indian milk balls known as gulab jamun and a popular Indian sweet delicacy (sprinkled with desiccated coconut) known as chum chum (made with skim milk powder). Many no-cook recipes that use nut butters use powdered milk to prevent the nut butter from turning liquid by absorbing the oil.{{Cite web |url=http://www.kidsacookin.org/snacks/Peanut-Butter-Balls.pdf |title=GetPdf |access-date=2018-08-07 |archive-date=2020-11-27 |archive-url=https://web.archive.org/web/20201127091149/https://www.kidsacookin.org/snacks/Peanut-Butter-Balls.pdf |url-status=dead }}

Powdered milk is also a common item in UN food aid supplies, fallout shelters, warehouses, and wherever fresh milk is not a viable option. It is widely used in many developing countries because of reduced transport and storage costs (reduced bulk and weight, no refrigerated vehicles). Like other dry foods, it is considered nonperishable and is favored by survivalists, hikers, and others requiring nonperishable, easy-to-prepare food.

Because of its resemblance to cocaine and other drugs, powdered milk is sometimes used in filmmaking as a non-toxic prop that may be insufflated.{{cite web |last1=Tucker |first1=Reed |title=What actors really snort, shoot and smoke on set |date=23 October 2013 |url=https://nypost.com/2013/10/23/what-actors-really-snort-shoot-and-smoke-on-set/ |publisher=New York Post |access-date=15 November 2020}}

The weight of nonfat dry milk (NFDM) to use is about 10% of the water weight.{{cite book|title=Professional Baking|year=2009|publisher=John Wiley|location=Hoboken, N.J.|isbn=978-0-471-78349-7|url=https://books.google.com/books?id=sgvW97aAmAMC&pg=PA77|author=Wayne Gisslen|edition=5th|access-date=May 18, 2011|page=77}}Gisslen wrote, "910 g water + 90 g nonfat dry milk" ⟹ 90 g/910 g ≈ 0.0989 = 9.89%. Gisslen also wrote, "14.5 oz water + 1.5 oz nonfat dry milk" ⟹ 1.5 oz/14.5 oz ≈ 0.1034 = 10.34%. There's a value range, depending on weight system used, of 9.89-10.34% NFDM based on water weight when reconstituting nonfat or skim milk. Alternatively, when measuring by volume rather than weight, one cup of fluid milk from powdered milk requires one cup of water and one-third cup of powdered milk.

Milk powders contain all 21 standard amino acids, the building blocks of proteins, and are high in soluble vitamins and minerals.[http://www.usdec.org/Products/content.cfm?ItemNumber=82658&navItemNumber=82273 Milk Powder Nutritional Information, US Dairy Export Council] {{webarchive|url=https://web.archive.org/web/20130322150812/http://www.usdec.org/Products/content.cfm?ItemNumber=82658&navItemNumber=82273 |date=2013-03-22 }} According to USAID,{{citation| url=http://www.usaid.gov/our_work/humanitarian_assistance/ffp/crg/fsnfdrymilk.htm|title= USAID Commodities Reference Guide, Non Fat Dry Milk|date=Jan 2006|publisher = USAID| archive-url=https://web.archive.org/web/20120229135559/http://www.usaid.gov/our_work/humanitarian_assistance/ffp/crg/fsnfdrymilk.htm |archive-date= February 29, 2012}} the typical average amounts of major nutrients in the unreconstituted nonfat dry milk are (by weight) 36% protein, 52% carbohydrates (predominantly lactose), calcium 1.3%, potassium 1.8%. Whole milk powder, on the other hand, contains on average 25–27% protein, 36–38% carbohydrates, 26–40% fat, and 5–7% ash (minerals). In Canada, powdered milk must contain added vitamin D in an amount such that a reasonable daily intake of the milk will provide between 300 and 400 International units (IU) of vitamin D.{{Cite web|url=http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-41.html#docCont|title=Consolidated federal laws of canada, Food and Drug Regulations|last=Branch|first=Legislative Services|website=laws.justice.gc.ca|language=en|access-date=2018-07-16}} However, inappropriate storage conditions, such as high relative humidity and high ambient temperature, can significantly degrade the nutritive value of milk powder.M. Okamoto and R. Hayashi (1985) "Chemical and Nutritional Changes of Milk Powder Proteins

under Various Water Activities" Agric. Biol. Chem., Vol.49 (6), pp 1683-1687.

Commercial milk powders are reported to contain oxysterols (oxidized cholesterol)p 655 in "Advanced Dairy Chemistry: Volume 2 - Lipids" by P.F. Fox and P. McSweeney, Birkhäuser, 2006

{{ISBN|978-0-387-26364-9}} in higher amounts than in fresh milk (up to 30 μg/g, versus trace amounts in fresh milk).p 296 in "Toxins in Food" by W.M. Dabrowski and Z.E. Sikorski, CRC Press, 2004, {{ISBN|978-0-8493-1904-4}}

Oxysterols are derivatives of cholesterol that are produced either by free radicals or by enzymes. Some free radicals-derived oxysterols have been suspected of being initiators of atherosclerotic plaques.R{{cite journal |pmid=2678267 |year=1989 |last1=Hubbard |first1=RW |last2=Ono |first2=Y |last3=Sanchez |first3=A |title=Atherogenic effect of oxidized products of cholesterol |volume=13 |issue=1 |pages=17–44 |journal=Progress in Food & Nutrition Science}} For comparison, powdered eggs contain even more oxysterols, up to 200 μg/g.

File:20111110-OC-AMW-0038 - Flickr - USDAgov.jpg

As of 2021, the largest producers of milk powder are New Zealand, China, Argentina and Brazil.{{Cite web |title=Dry Whole Milk Powder Production |url=https://www.nationmaster.com/nmx/ranking/dry-whole-milk-powder-production |access-date=2023-06-22 |website=nationmaster.com}}

European production of milk powder in fiscal year 2019–2020 was estimated at around 3.0 million tonnes of which the main volume was exported in bulk packing or consumer packs.

Australia also has a significant milk powder export industry, exporting over 13,000 tonnes of skim and whole milk powder in fiscal year 2020–2021, to a value of approximately AUD $83 000 000.

Brands on the market include Nido, from the company Nestlé, Incolac from the company Milcobel, Dutch Lady from FrieslandCampina and Puck from Arla Foods.

Some of the largest businesses in the industry are Nestlé, Danone, Lactalis, Fonterra, FrieslandCampina, Dean Foods, Arla Foods, Dairy Farmers of America, Kraft Foods, Saputo, and Parmalat.

In the 2008 Chinese milk scandal, adulteration with melamine was found in Sanlu-brand infant formula, added to fool tests into reporting higher protein content. Thousands became ill, and some children died, after consuming the product.{{Cite web |last=Branigan |first=Tania |date=2008-09-17 |title=Contaminated milk formula kills three babies in China |url=http://www.theguardian.com/world/2008/sep/18/china |access-date=2022-09-20 |website=The Guardian}}

In August 2013, China temporarily suspended all milk powder imports from New Zealand, after a scare where botulism-causing bacteria were falsely detected in several batches of New Zealand-produced whey protein concentrate. As a result of the product recall, the New Zealand dollar slipped by 0.8% (to 77.78 US cents) based on expected losses in sales from this single commodity.{{Cite web |date=2013-08-05 |title=Kiwi sinks on milk-powder ban as most Asian stock futures climb |url=https://www.malaymail.com/news/money/2013/08/05/kiwi-sinks-on-milk-powder-ban-as-most-asian-stock-futures-climb/504967 |access-date=2023-01-06 |website=Malay Mail |language=en}}

Fat-free powdered milk is used as a saturating agent to block nonspecific binding sites on supports like blotting membranes (nitrocellulose, polyvinylidene fluoride (PVDF) or nylon),Technical sheet [http://www.interchim.fr/ft/7/768701.pdf #768701], from Interchim preventing binding of further detection reagents and subsequent background.p 82 in "Lab Ref, Volume 2: A Handbook of Recipes, Reagents, and Other Reference Tools for Use at the Bench" by A.S. Mellick and L. Rodgers, CSHL Press, 2002, {{ISBN|978-0-87969-630-6}} It may be referred as Blotto. The major protein of milk, casein, is responsible for most of the binding site saturation effect.

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