Milk Powder
Dairy
Functions
Dietary Info
Allergen Warning
About Milk Powder
Milk powder, also known as dried milk, is a dairy product made by evaporating milk to remove its water content. This process results in a shelf-stable, fine powder that retains the nutritional benefits of liquid milk, including proteins, vitamins, and minerals. In baking, milk powder enhances structure due to its protein content, adds a rich, creamy flavor, and promotes tenderness by improving moisture retention. Its concentrated nature allows bakers to boost flavor and nutritional value without altering the liquid balance in recipes, making it a versatile staple in cookies, breads, and cakes.
History
The concept of milk powder dates back to the 13th century, with early forms reportedly used by Mongols. However, modern milk powder production began in the 19th century, when Russian chemist M. Dirchoff patented a method of drying milk. It gained popularity during World War II as a convenient, non-perishable dairy source for soldiers. Over time, its ease of storage and transport led to widespread adoption in commercial and home baking. By the mid-20th century, milk powder became integral in the food industry, valued for its ability to improve the shelf life and texture of baked goods.