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Powdered milk is a powder made from dried (dehydrated) milk solids. Powdered milk has a far longer shelf life than liquid milk and does not need to be refrigerated due to its low moisture content.

Contents 1 History 2 Processing 3 Uses 4 Controversy 5 Trivia 6 References 7 See also

Powdered milk was first made in 1802 by Russian doctor Osip Krichevsky. It is found abundantly in many developing countries because of reduced transport and storage costs (removing water reduces bulk and weight; does not require refrigerated vehicles). 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. Wholemilk powder can also be manufactured in a similar fashion. 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 flavour, due to caramelization caused by greater heat exposure.

Yet another process is the use of freeze drying, freeze drying has the advantage of preserving many nutrients in milk compared to drum drying. [1]

The drying method and the heat treatments of the milk as it passes through the process alters the final properties of the milk powder (e.g - Solubility in cold water, flavour, bulk density

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]}

Powdered milk is also used in areas without easy access to refrigeration to allow milk to be mixed and consumed in the home.

Reconstituting 1 cup of milk from powdered milk requires 1 cup of potable water and 1/3 cup of powdered milk.

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")^[2] and carcinogenic ("causing cancer") properties.^[3] Powdered milk is frequently added to 1-2% pasteurized milk to give it more body.^[4]

• "Powdered Milk Man" is a supervillain, mostly described in a song from The Aquabats. He should not be confused with Powdered Toast Man, a character from the animated Ren and Stimpy Show on television.
• Due to its resemblance to cocaine, powdered milk is sometimes used in the movie industry as a prop in lieu of actual cocaine.
• Powdered milk was also used on TV to create the piles of dust which were all that remained of (most of) the original Red Dwarf crew.

1. ^ http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed&cmd=Retrieve&dopt=AbstractPlus&list_uids=2678267&query_hl=2&itool=pubmed_docsum
2. ^ http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed&cmd=Retrieve&dopt=AbstractPlus&list_uids=2678267&query_hl=2&itool=pubmed_docsum
3. ^ http://www.findarticles.com/p/articles/mi_m0ISW/is_2002_June/ai_86387583
4. ^ http://www.scdiet.org/7archives/lutz/paleo2.html

• Baked milk
• Condensed milk
• Evaporated milk
• Scalded milk