Powdered milk
Milk powder ( or dry milk powder), milk is a dry matter, which is produced by the milk is removed from the free water.
Whole milk has a water content of about 87.5 percent. This is for powder production to about 3 percent reduced ( non-free water). For the production of one kilogram of dry milk powder is about six to seven liters of milk is required.
Production
Full cream milk powder is made from whole milk by drying. Before drying step will increase the amount of dry matter in evaporators. The finished product contains about 26 percent fat, 25 percent protein and 38 percent lactose. Skimmed milk powder is produced from skim milk by drying milk dry product ( residual water content of about 4 percent). Skimmed milk powder contains about 36 percent protein and 52 percent lactose. Whey powder is obtained from whey. Whey is a by accumulating in the production of cheese by-product. Whey available in sweet or sour whey powder. Whey powder contains about 11 percent protein and 70 percent lactose. The methods used in the dehydration process can be distinguished in spray drying and drum drying.
Dehydration in the milk loses some of its vitamins.
The finished product is packed, for example in paper bags. For export to overseas food cans are used to keep away pests and protect the product from environmental influences to some extent.
Milk powder products
Milk powder is often used for the production of cheese, yoghurt and confectionery and bakery products, especially chocolate, used as a raw material for instant baby food.
In addition, milk powder is used in areas where on weight-reduced and non-perishable foodstuffs value is placed, for example, in recreational outdoor sector or in disaster areas. In Bulgaria, the brine cheese is partially made from milk powder.
Economically important is the subsidized milk overproduction in the EU and perhaps also in Switzerland and the U.S., which is processed to a large extent on milk powder.
Dry milk
From the milk powder milk is produced, among other again. This milk is then referred to as a dry milk. The production of dry milk is carried out either industrially (dry milk plant) or in the household. In the preparation of the budget, the milk does not reach the flavor of the original milk.
Pros and Cons
Disadvantage of the dry milk production is the increased energy costs - especially in the production of milk powder. Another disadvantage is a required dry milk plant at the place of consumption, when the dry milk is not to be made in the individual households, which is usually provided only for emergency situations in crisis areas. In addition, lost by the drying of valuable vitamins, therefore some milk powders are added later vitamins again.
Advantages are the storage possibilities over longer periods ( in paper bags about six months), so it is to the system of emergency reserves suitable for the low storage costs ( limited space, no tanks and no refrigeration required), the resulting good transportation of the milk powder, as well as the possibility, in a much shorter time using kettles of hot milk beverages (eg, hot Chocolate ) to prepare.
History
The first process for the production of milk powder in the United States was invented by New York-based City Samuel R. Percy. He was christened on April 9, 1872 on a U.S. patent. In contrast, the first process for the production of milk powder outside of the United States was already years earlier.