c powdered milk

Powdered milk, also known as milk powder or dry milk, is a dairy product manufactured by evaporating milk to dryness. The process typically involves pasteurization followed by spray drying or roller drying, which removes approximately 96% of the water content while preserving the milk solids. The result is a fine, pale cream-colored powder composed of milk fat, milk proteins (casein and whey), lactose, and minerals. Powdered milk may be whole milk powder (containing full fat content), skim milk powder (with fat removed), or intermediate formulations, and is produced globally with variations in processing methods and fat retention affecting flavor and functionality.

Powdered milk serves as a versatile ingredient in both sweet and savory applications where fresh milk is unavailable, inconvenient, or undesirable. In baking, it enriches bread doughs, cakes, and pastries with milk solids that improve texture, browning, and flavor without adding excess liquid; it is particularly valued in regions with limited refrigeration. Powdered milk is essential in confectionery for fudges and candies, used in sauces and gravies for creaminess, and incorporated into instant puddings and custards. In developing regions and emergency preparedness, it reconstitutes to provide a milk substitute for beverages and cooking, while in some cuisines it appears in traditional sweets, ice cream bases, and enriched porridges.