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Milk powders are defined as milk products which can be obtained by the partial removal of water from milk. There is a wide range of milk powdesr available in the market, with varying levels of protein, fat and water content.
Types of milk powder
A. Whole milk powder
It is usually obtained by removing water from pasteurized, homogenized whole milk. It shall contain more than 26% milk fat and less than 5% water content. It is typically used in bakery, confectionery, dairy, prepared mixes, sauces, and soups.
B. Skimmed milk powder / Non-fat dry milk powder
It is a type of milk with a fat content of 1.5% and less than 5% water content. Non-fat dry milk and skimmed milk powder are classified for use as ingredients according to the heat treatment used in their manufacture. There are three main classifications: high-heat (least soluble), medium-heat, and low-heat (most soluble).
C. Dry buttermilk powder
It is obtained by removing water from liquid buttermilk that was derived from the churning of cream into butter and pasteurized prior to condensing. It is typically used in bakery, confectionery, dairy, prepared mixes, sauces, and soups.
Source from: U.S. Dairy Export Council, 2015.
U.S. Dairy Export Council. (2015). U.S. Milk Powder.