By Paula Figoni
Published 2003
Dry milk solids (DMS) are made by removing most (all but about 3–5 percent) of the water from fat-free or whole milk. Most DMS is made by the spray-dry process, in which partly evaporated milk is sprayed as a fine mist into a heated chamber. The milk dries almost instantly and falls to the bottom of the chamber as a powder. Dry milk solids can be purchased as is or “instantized.” Instant dry milk solids are less likely to clump during storage and, more important, dissolve quickly and easily when added to liquids. Instant dry milk solids consist of lighter, larger particles than regular DMS.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement