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Powdered milk

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This article is about dried, powdered milk solids. For other dairy products, seeList of dairy products.
Not to be confused withEvaporated milkorCondensed milk.
Powdered milk

Powdered milk,also calledmilk powder,[1]dried milk,ordry milk,is a manufactureddairy productmade by evaporating milk todryness.One purpose of drying milk is to preserve it; milk powder has a far longershelf lifethan liquid milk and does not need to berefrigerated,due to its low moisture content. Another purpose is to reduce its bulk for the economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, drybuttermilk,drywheyproducts and dry dairy blends. Many exported dairy products conform to standards laid out inCodex Alimentarius.

Powdered milk is used for food as an additive, for health (nutrition), and also inbiotechnology[2](saturating agent).[clarification needed]

History and manufacture

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Modified dry whole milk, fortified withvitamin D.This is the original container from 1947, provided by theMinistry of Foodin London, England.

WhileMarco Polowrote ofMongolianTatartroops in the time ofKublai Khanwho carried sun-dried skimmed milk as "a kind of paste",[3]the first modern production process for dried milk was invented by the Russian doctor Osip Krichevsky in 1802.[4]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,[5]though William Newton had patented a vacuum drying process as early as 1837.[6]

In modern times, powdered milk is usually made byspray drying[7]nonfatskimmed milk,whole milk, buttermilk or whey.Pasteurizedmilk is first concentrated in anevaporatorto 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.[8]

Alternatively, the milk can be dried bydrum 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 tocaramelizationcaused by greater heat exposure.

Another process isfreeze drying,which preserves many nutrients in milk, compared to drum drying.[9]

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 itsbulk density.

Food and health uses

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Incolac powdered milk

Powdered milk is frequently used in the manufacture ofinfant formula,confectionery such as chocolate andcaramel 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 asgulab jamunand a popular Indian sweet delicacy (sprinkled with desiccated coconut) known aschum chum(made with skim milk powder). Many no-cook recipes that usenut buttersuse powdered milk to prevent the nut butter from turning liquid by absorbing the oil.[10]

Powdered milk is also a common item inUN food aidsupplies,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 bysurvivalists,hikers,and others requiring nonperishable, easy-to-prepare food.

Because of its resemblance tococaineand other drugs, powdered milk is sometimes used in filmmaking as a non-toxicpropthat may beinsufflated.[11]

Reconstitution

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The weight of nonfat dry milk (NFDM) to use is about 10% of the water weight.[12][note 1]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.

Nutritional value

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Milk powders contain all 21 standardamino acids,the building blocks ofproteins,and are high in solublevitaminsandminerals.[13]According to USAID,[14]the typical average amounts of major nutrients in the unreconstituted nonfat dry milk are (by weight) 36% protein, 52% carbohydrates (predominantlylactose), 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 addedvitamin Din an amount such that a reasonable daily intake of the milk will provide between 300 and 400International units(IU) of vitamin D.[15]However, inappropriate storage conditions, such as high relative humidity and high ambient temperature, can significantly degrade thenutritive valueof milk powder.[16]

Commercial milk powders are reported to containoxysterols(oxidized cholesterol)[17]in higher amounts than in fresh milk (up to 30 μg/g, versus trace amounts in fresh milk).[18] Oxysterols are derivatives of cholesterol that are produced either byfree radicalsor by enzymes. Some free radicals-derived oxysterols have been suspected of being initiators ofatherosclerotic plaques.[19]For comparison,powdered eggscontain even more oxysterols, up to 200 μg/g.[18]

Export market

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National household dried machine skimmed milk. This was U.S.-produced dry milk for food export in June 1944.

As of 2021, the largest producers of milk powder are New Zealand, China, Argentina and Brazil.[20]

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 includeNido,from the companyNestlé,Incolac from the company Milcobel, Dutch Lady fromFrieslandCampinaand Puck fromArla Foods.

Some of the largest businesses in the industry areNestlé,Danone,Lactalis,Fonterra,FrieslandCampina,Dean Foods,Arla Foods,Dairy Farmers of America,Kraft Foods,Saputo,andParmalat.

Adulteration

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In the2008 Chinese milk scandal,adulterationwithmelaminewas found inSanlu-brandinfant formula,added to fool tests into reporting higher protein content. Thousands became ill, and some children died, after consuming the product.[21]

Contamination scare

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In August 2013, China temporarily suspended all milk powder imports from New Zealand, after a scare wherebotulism-causing bacteria were falsely detected in several batches of New Zealand-producedwhey protein concentrate.As a result of the product recall, theNew Zealand dollarslipped by 0.8% (to 77.78 US cents) based on expected losses in sales from this single commodity.[22]

Use in biotechnology

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Fat-free powdered milk is used as a saturating agent toblock nonspecific binding siteson supports likeblottingmembranes (nitrocellulose,polyvinylidene fluoride(PVDF) or nylon),[23]preventing binding of further detection reagents and subsequent background.[24]It may be referred asBlotto.The majorproteinof milk,casein,is responsible for most of the binding site saturation effect.

See also

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Notes

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  1. ^Gisslen wrote, "910 g water + 90 g nonfat dry milk" ⟹ 90g/910g≈ 0.0989 = 9.89%. Gisslen also wrote, "14.5 oz water + 1.5 oz nonfat dry milk" ⟹ 1.5oz/14.5oz≈ 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.

References

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  1. ^"Dried milk Definition & Meaning - Merriam-Webster".
  2. ^Buffers & Saturating agentshttp:// interchim.fr/ft/B/BA352a.pdfRetrieved 2014 July 16
  3. ^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
  4. ^В Рязани производят кошерное сухое молоко[Kosher Milk is Produced in Ryazan].Наша Рязань(in Russian). 16 February 2010.Retrieved22 April2013.
  5. ^p 277 in "Condensed Milk and Milk Powder, 3rd edition" authored and published byO.F. Hunziker,1920
  6. ^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, 1896https://archive.org/details/foodstheircompos00blyt
  7. ^"Milk Powder" by K.N. Pearce, Food Science Section, New Zealand Dairy Research Institute.nzic.org.nzArchived2018-01-27 at theWayback Machine
  8. ^Kim, Esther H. -J.; Chen, Xiao Dong; Pearce, David (2009-09-01)."Surface composition of industrial spray-dried milk powders. 2. Effects of spray drying conditions on the surface composition".Journal of Food Engineering.Food Powder Technology.94(2): 169–181.doi:10.1016/j.jfoodeng.2008.10.020.ISSN0260-8774.
  9. ^"From Condensed Milk to Powdered Milk:: Anton-Paar".Anton Paar.Retrieved2022-03-10.
  10. ^"GetPdf"(PDF).Archived fromthe original(PDF)on 2020-11-27.Retrieved2018-08-07.
  11. ^Tucker, Reed (23 October 2013)."What actors really snort, shoot and smoke on set".New York Post.Retrieved15 November2020.
  12. ^Wayne Gisslen (2009).Professional Baking(5th ed.). Hoboken, N.J.: John Wiley. p. 77.ISBN978-0-471-78349-7.RetrievedMay 18,2011.
  13. ^Milk Powder Nutritional Information, US Dairy Export CouncilArchived2013-03-22 at theWayback Machine
  14. ^USAID Commodities Reference Guide, Non Fat Dry Milk,USAID, Jan 2006, archived fromthe originalon February 29, 2012
  15. ^Branch, Legislative Services."Consolidated federal laws of canada, Food and Drug Regulations".laws.justice.gc.ca.Retrieved2018-07-16.
  16. ^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.
  17. ^p 655 in "Advanced Dairy Chemistry: Volume 2 - Lipids" by P.F. Fox and P. McSweeney, Birkhäuser, 2006 ISBN978-0-387-26364-9
  18. ^abp 296 in "Toxins in Food" by W.M. Dabrowski and Z.E. Sikorski, CRC Press, 2004,ISBN978-0-8493-1904-4
  19. ^RHubbard, RW; Ono, Y; Sanchez, A (1989). "Atherogenic effect of oxidized products of cholesterol".Progress in Food & Nutrition Science.13(1): 17–44.PMID2678267.
  20. ^"Dry Whole Milk Powder Production".nationmaster.Retrieved2023-06-22.
  21. ^Branigan, Tania (2008-09-17)."Contaminated milk formula kills three babies in China".The Guardian.Retrieved2022-09-20.
  22. ^"Kiwi sinks on milk-powder ban as most Asian stock futures climb".Malay Mail.2013-08-05.Retrieved2023-01-06.
  23. ^Technical sheet#768701,fromInterchim
  24. ^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,ISBN978-0-87969-630-6
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