POWDERED/INSTANT DRY

Instant nonfat dry milk is made by removing nearly all the fat and water from fresh pasteurized milk. It contains no added preservatives. It is U.S. Extra Grade and has added A and D. It has multiple uses, requires little storage space, has long and instant availability. One added advantage—it’s inexpensive.

Food Value is the same as fresh skim milk—little or no fat and low in calories, rich in calcium, riboflavin, and protein, plus a supply of other minerals and vitamins that everyone needs everyday. One cup of prepared instant nonfat dry milk provides 30% of the recommended daily amount of calcium and 10% of the recommended daily amount of A. The nutritional breakdown of powdered milk for 1 cup (8 fluid ounces) instant nonfat dry milk, after adding water: 80 calories, 0 g fat, 5 mg cholesterol, 130mg sodium, 12 g carbohydrates, and 8 g protein.

The process of making powdered milk is an interesting operation. Milk comes from farms scattered across the countryside. Each morning, large tank trucks stop at each dairy farm and collect the milk that has accumulated over the past day. Then it is transported to the creamery. Milk first passes into the evaporator where about a third of its water is removed. During the evaporation process the milk is pasteurized. The process reduces the bacteria content without heating the milk to the point that it is damaged. The milk then runs through a separator, which removes the or butterfat. The skim milk moves to tanks where different components of the milk are mixed automatically until there is a consistent product. The remaining evaporated is turned into powdered milk using a wheel or sprayer that finely atomizes the milk into droplets as it goes through a dryer.

Powdered milk should be stored in a cool, dry spot and kept tightly covered to keep out any moisture. Shelf life is about six months. When mixed with water, refrigerate and give the same care as fresh milk. Freezing is not recommended. Store unopened packages of nonfat dry milk in a cool, clean, dry place. After opening, store in a tightly covered container or sealable plastic bag. Store prepared nonfat dry milk in a covered container not made from metal in the refrigerator for up to 5 days. Look at the “Best if used by” or “Best by” date on the package.

Instant Nonfat Dry Milk dissolves easily in cool water to make fluid milk. Beverages—refrigerate for at least eight hours. You may mix equal amounts of fresh, whole milk with the chilled liquid nonfat dry milk or serve as a special flavor milk drink. Coffee Creamer—Dry milk is more nutritious and less expensive than non-dairy creamer. Just stir the powder in your coffee. Cooking with Nonfat Dry Milk— Combine the dry milk with dry ingredients and add amount of water equal to the milk called for in the recipe, or use the mixed liquid.

A is not the same thing as intolerance. A food allergy is an abnormal response of the body’s defense – the immune system – to an otherwise harmless food. Food intolerance is an adverse food-induced reaction that does not involve the body’s immune system. is the inability to digest lactose, a sugar found in many dairy products. Lactose intolerance is rare in infants and young children and is more common in adults. If you have a milk allergy, strict avoidance of milk is the only way to prevent a reaction. The Food and Drug Administration (FDA) requires food manufacturers to list common food allergens on food labels in plain terms to make it easier to identify the food allergens. Food labels must clearly list eight allergens which account for almost 90 percent of

Created on 10/29/12 LIFE-II Meetings/2012/11_05_12/Powdered Milk.docx all food allergies: cow’s milk, soy, wheat, egg, peanut, tree nuts, fish, and shellfish. Anyone allergic to milk should avoid the following ingredients and foods: • Milk: in all forms, including condensed, dry, evaporated, and powdered milk, and milk from mammals (such as or sheep) • and casein hydrosylates • Caseinates (such as sodium caseinate) • • Lactalbumin, lactalbumin phosphate, lactogloulin, lactoferrin and lactulose • : including butter, butter fat, butter oil, artificial butter flavor • • and cream cheese • Cream, half & half, and • Cottage cheese and • Custard, pudding and • Ghee • Sour cream, sour milk

Created on 10/29/12 LIFE-II Meetings/2012/11_05_12/Powdered Milk.docx