Milk Powder

The use of dried milk is cited by Marco Polo during the 13th century, but the commercial production of milk powder dates back to the mid-1800s. After pasteurization, the milk is sprayed into a heated container where its water immediately evaporates, leaving a fine powder. In this process the milk is exposed to heat much higher than that of normal pasteurization and not only kills any pathogens, but also eliminates the enzyme that would cause the milk fat to become rancid.

After being rendered into powder form, it is packaged to protect it from moisture, air, and light. It can be stored up to 6 months at room temperature. Depending on the process used for drying, milk powder is used commercially in the preparation of baby formula, candy, and baked goods. It is also used for international food aid, because it is easy to transport and store and is considered a nonperishable item.