Dry Milk


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Dry Milk

 

a powdered food product made by drying evaporated milk. Dry milk was first produced in Russia in 1802; it was commercially manufactured there beginning in the late 19th century. Dry milk is made by means of spray or roller drying. The fluid milk is first pasteurized and evaporated in vacuum evaporators. In spray drying, the concentrated milk is dried in an atomizing unit in contact with hot air (150°–180°C); in roller drying, the milk is applied to the surface of rollers heated to 103°–105°C.

Both whole and nonfat dry milk are manufactured. Their respective compositions are as follows: fat, 25 and 1 percent; protein, 25.5 and 36 percent; lactose, 36.5 and 52 percent; minerals, 9 and 6 percent; and moisture, 4 and 5 per cent. The caloric value of 100 g of whole dry milk is 2,300 kilojoules (549.3 kilocalories), and that of nonfat dry milk, 1,567 kilojoules (373 kilocalories). When dry milk is dissolved (reconstituted) in warm water (38°–45°C), the resulting product is the equal of pasteurized fresh milk, both organoleptically and in terms of food value.

Pasteurized reconstituted milk is distributed in many cities of the USSR in winter, when the supply of fresh milk becomes inadequate owing to weather conditions. Whole reconstituted milk is used mainly for direct consumption, whereas reconstituted nonfat milk is used in the manufacture of bread, pastry, and macaroni products and in the production of substitutes for whole milk that are fed to young farm animals. The production of instant dry milk is being expanded. Dry milk is widely used abroad. The world production of dry milk, both whole and nonfat, exceeded 3.6 million tons in 1975.

REFERENCES

Kivenko, S. F., and V. V. Strakhov. Proizvodstvo sukhogo i sgushchennogo moloka. Moscow, 1965.
Lipatov, N. N. Teoreticheskie predposylki proizvodstva sukhogo bystrorastvorimogo moloka. Moscow, 1972.

N. N. LIPATOV

References in periodicals archive ?
The Non Fat Dry Milk industry has also suffered a certain impact, but still maintained a relatively optimistic growth, the past four years, Non Fat Dry Milk market size to maintain the average annual growth rate of XYZ from XYZ million $ in 2014 to XYZ million $ in 2018, The analysts believe that in the next few years, Non Fat Dry Milk market size will be further expanded, we expect that by 2023, The market size of the Non Fat Dry Milk will reach XYZ million $.
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Dry milk is a great way to boost your calcium and protein intake.
Modest growth is also predicted for Non Fat Dry Milk production, estimated to be up 2 per cent in 2010 to 56,000 metric tons.
Overall, the country's dairy market will continue to be affected by relatively weak demand for milk and weak ingredient demand for butter and non fat dry milk (NFDM).
Department of Agriculture to raise the support price for nonfat dry milk from $0.92 per pound to $0.97 per pound; the floor for cheddar blocks would go from $1.31 to $1.40; and the price for cheddar barrels would increase from $1.28 to $1.37.
They describe standards and regulations for processing and labeling and the chain between the farm and the plant, then describe the processing of specific products, including cultured milk and yogurt, butter and spreads, evaporated and dry milk, ice cream and frozen products, and puddings.
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Ingredients: 1/2 teaspoon plus 1/8 teaspoon active dry yeast 3/4 cup organic brown rice flour 1/2 cup tapioca starch 1 Tablespoon non-fat dry milk powder 1/2 teaspoon xanthan gum 1/2 teaspoon unflavored gelatin powder 1/4 teaspoon sea salt Pinch of dried herbes de Provence 1/4 teaspoon sugar 1 1/2 Tablespoons extra virgin olive oil 1 1/2 Tablespoons cider vinegar Nonstick spray or vegetable oil, for greasing baking sheet and breadsticks Fleur de sel or other flaky sea salt
"Strong international demand and short global supply of nonfat dry milk, dry whey and lactose have steadily driven prices up in the past six months," said IDFA president and CEO Connie Tipton.