The milk powder is obtained by dehydrating the milk by roller drying and spraying. Different types of milk are used to get milk powder, which determines the composition of milk powder. According to the information available, the market for powdered milk is divided into whole milk powder, skimmed milk powder, milk whitener, buttermilk powder, fat-rich milk powder, and others. Whole milk is thought to be the most natural form by many consumers, but it is much less popular among people who are concerned about their weight or those who eat a particular diet. Whole milk powder contains more calories and is suitable for people who need a lot of calories. It is also used as an ingredient in food products that require a thicker consistency.
Dairy products are made from milk or products containing milk. A variety of dairy products or milk products such as cheese, yoghurt and butter are available on the market. Facilities that supply dairy products are known as dairy plants.
Milk powder can be used in several dairy products. It is a crucial ingredient in many health products, rich in protein and essential vitamins. The applications include nutritional foods, infant formula, confectionery, pastries, pastries and others. The increase in women’s participation in the labor force has led to the rise in the number of women working outside their homes, leading to the growth of the infant formula market. Infant formula is an attractive alternative for working babies, depending on their needs and convenience.
Whole milk powder is easily reconstituted, which is a convenient form of liquid milk and a cheap source of dairy products. The use of whole milk powder instead of liquid milk helps to reduce storage and transport costs. Reduced storage space, shipping and storage of non-refrigerated milk powder results in cost savings. The manufacture of whole milk powder can be carried out by two processes, spray drying and roller drying. Atomised whole milk powder is used more than milk powder. In addition to protein, calcium and other nutrients, several other properties are achieved by adding whole milk powder to the diet. Whole milk powder is also used as a substitute in water/oil interfaces to facilitate the formulation of fat emulsions.
Food use and health:
Milk powder is frequently used in the preparation of infant formula, confectionery such as chocolate and caramel sweets, as well as in baking recipes where the addition of liquid milk would make the product too lean. It is also widely used in various confectioneries and sweets. Many non-cooking recipes that use nut butter use powdered milk to prevent it from becoming liquid by absorbing the oil.
Milk powder is also a common feature in UN food aid supplies, fallout shelters, warehouses, and wherever fresh milk is not a viable option. It is extensively used in many developing countries because of reduced transportation and storage costs (small footprint and weight, no refrigerated vehicles). Like other dry foods, it is considered non-perishable and is favored by survivors, hikers and others who need non-perishable foods that are easy to prepare.
The weight of skimmed milk powder (NFDM) to be used is approximately 10% of the weight of water. Alternatively, to measure in volume instead of weight, a cup of liquid milk requires a cup of water and a third of a cup of powdered milk.
Powdered milk contains the twenty-one standard amino acids, the essential components of proteins, and they are rich in soluble vitamins and minerals. According to USAID, the typical average amounts of primary nutrients in skimmed milk without reinforcement are (by weight) 36% protein, 52% carbohydrates (mainly lactose), calcium 1.3%, potassium 1, 8%. On the other hand, whole milk powder contains, on average 25 to 27% protein, 36 to 38% carbohydrates, 26 to 40% fat and 5 to 7% ashes (minerals). In Canada, powdered milk must contain enough vitamin D to provide a reasonable daily intake of 300 to 400 international units (IU) of vitamin D. However, inadequate storage conditions, such as humidity, relatively high environmental conditions and temperature can significantly degrade the nutritional value of milk powder.
European milk powder production is estimated at around 800 000 tonnes, the main volume of which is exported in bulk or in consumer packages.
Powdered dairy products can be classified as whey powder, whole milk powder, whey powder, skim milk powder, powdered milk powder and others. Powdered milk, also known as milk powder, is produced by removing moisture and moisture content from milk. The primary purpose of drying milk is prolonged storage. Compared to liquid milk, powdered milk has a longer shelf life and does not require refrigeration due to lack of moisture. Powdered milk is also easier to transport and cheaper than liquid milk.
At the regional level, the milk powder market is analyzed in North America, Europe, Asia-Pacific and MALAYSIA. The powdered milk market in the Asia-Pacific region is influenced by changes in lifestyles related to globalization and the growing workforce. The increase in abundant populations and the growing penetration of the Internet and social networks are leading to the consumption of processed and packaged foods, leaving room for packaged products in the region. While in MALAYSIA, the milk powder market continues to proliferate due to changes in the work and lifestyles of consumers, which has encouraged people in the region to start relying on packaged food products.