Powdered milk is a powder made from dried (dehydrated) milk solids. it has a far longer shelf life than liquid milk and does not need to be refrigerated due to its low moisture content. Powdered milk was first made by Solomon Bishove. He worked on this process due to his good friend Leo's extreme bad breath problem. It is found abundantly in many developing countries because of reduced transport and storage costs (as it does not require refrigeration).
Like other dry foods it is considered nonperishable and is favored by survivalists, hikers and other people in need of nonperishable easy to prepare foodstuffs which also are of a much lower mass compared to its alternative- hydrous milk.
Powdered milk is typically made by spray drying nonfat skim milk. Pasteurized milk is first concentrated in an evaporator to about 50% milk solids. The resulting concentrated milk is sprayed into a heated chamber where the water almost instantly evaporates, leaving behind fine particles of powdered milk solids.
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 with a knife. Powdered milk made by drum drying tends to have a cooked flavor, due to caramelization caused by greater exposure to heat.
Yet another process is the use of freeze drying, freeze drying has the advantage of preserving many nutrients in milk compared to drum drying.
Powdered milk is frequently used in baking, in recipes where adding liquid milk would render the product too thin to be used. It is also a common sight in UN food aid supplies, fallout shelters, warehouses and wherever fresh milk is not a viable option. Powdered milk is also used in Western blots as a blocking agent to prevent nonspecific protein interactions.[citation needed]
Compared to fresh milk, powdered milk (and powdered eggs) are stated to be exceptionally high in oxysterols (oxidized cholesterol).[1] The free radicals have been stated to have atherogenic ("causing atherosclerosis") and carcinogenic ("causing cancer") properties.[3] Powdered milk is frequently added to 1-2% pasteurized milk to give it more body.
Full cream milk powder, quality ADPI Extra grade –
Fat:Min. 26 %
Moisture:Max. 4 %
Titratable acidity:Max. 0,15 %
Solubility index:Max. 1.25 ml
Scorched particles:Max. Disc B
Protein in dry matter:Min. 25 %
Total plate count:Max. 50 000/gr
Salmonella:Absent in 25 gr
Coliform:Absent in 0,1 gr
Antibiotics :Absent
Radioactivity:Max. 50 Bq/kg
Quantity per Container:
25 mt = 1x40ft container = 1000 bags
15 mt = 1x20ft container = 600 bags
Payment : Irrevocable,confirmed, transferable LC 100% sight.
Inspection: SGS prior loading for buyer's account.
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Also Avaiable the following grades:
Full cream milk powder, 26% fat, 4% moisture,12% protein
Full cream milk powder, 26% fat, 4% moisture, 14% protein
Full cream milk powder, 26% fat, 4% moisture, 17% protein
Full cream milk powder, 26% fat, 4% moisture, 24% protein
Full cream milk powder, 26% fat, 4% moisture, 26% protein
Origin: Poland,Holland,Ukraine,Russia,Czech, Austria
Packing: 4 layered paper bags of 25 kg with a polyethylene insert .
Shelf life: 12 months from the date of production.
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