Milk Powder Buying Guide


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Milk powder is a milk product that is obtained by partially removing water from the milk. Did you know that powdered milk and fresh milk have the same nutritional value? There are many types of dry milk powder available in the market. Here’s a breakdown of how to choose the right milk powder for yourself.

 

Low-Heat, Nonfat dry milk and skim milk powder

Both these types of milk powder are obtained by removing water from skim milk that is pasteurized. They both have 5% or less moisture and less milk fat by 1.5%. The difference between the two is that non fat dry milk does not have a standard protein level but skimmed milk powder has a 34% minimum milk protein content.

 
They are both available in instant and regular forms and are mainly used for meat products, dairy, confectionery, bakery or prepared mixes. Sensory properties in beverages and dairy foods can be optimized using low-heat nonfat dry milk or skimmed milk powder. These can also be used to make cheese or yoghurt.

 

High-heat milk powder

The high-heat nonfat dry milk variant or or nonfat skimmed milk powder variant gives better loaf volume in breads. Both types are a great source of essential and functional dairy solids. They can be easily transported and stored. They also act as a partial replacement specifically for whey protein concentrate.

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These products can be stored for 12 to 18 months at a time as long as they are stored in a cool, dry environment. The temperature for storage needs to be less than twenty seven degree celsius. If the humidity or temperature is too high then quality may be impaired.

 
Flavored nonfat milk powder is also available in different forms such as low calorie to malted milk or cocoa mix.

 

Dry whole milk and whole milk powder

Dry whole milk contains milk fat from 26% to 40% and does not have more than 5% of moisture. Whole milk powder has milk fat from 26% to 42% while the protein level may have a minimum of 34%

 
Dry whole milk and whole milk powder is also used for dairy, confectionery, bakery and prepared mixes but it is also used for soups and sauces. It is a good economic source of dairy solids and it is a convenient form of milk nutrition. It does not need to be refrigerated and it can be stores for long periods of time.

 
But whole milk does have lesser shelf life than the nonfat variant. This is due to the fat content. Dry whole milk can be bought in retail stores or ordered online. It is useful to carry some for a camping trip. Note that this type of milk powder can be stored for six to nine months. If the storage temperatures are too high then flavor and quality will be affected.

 

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