Massive Growth for Enriched Milk Powder Industry

Milk powder, also known as dry milk or milk powder, is a milk product that is made by evaporating the milk to dryness. One purpose of drying milk is to preserve it. Milk powder has a much longer shelf life than liquid milk and does not need to be refrigerated due to its low moisture content. Another purpose is to reduce the mass for the economy of transportation. Milk powder and milk products include, for example, whole milk, non-fat dry milk, dry buttermilk, dry whey products, and dry milk mixes. Many exported milk products meet the standards set out in the Codex Alimentarius. Many forms of milk powder are traded on exchanges.

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Some of the key players of Enriched Milk Powder Industry:

Glanbia PLC, Gujarat Cooperative Milk Marketing Federation, Nuztri Best Health Products, Fasska, Fonterra, Arla Foods, Synlait Milk, Muntons Malted Ingredients, Lactalis American Group, Aurivo Co-operative Society, Milligans Food Group, Corlasa

Milk powder is used for food and health (nutrition) as well as in biotechnology. While Marco Polo wrote in the time of Kublai Khan about Mongolian Tatar troops who carried sun-dried skimmed milk as "a kind of paste", the Russian doctor Osip Krichevsky invented the first modern production process for dried milk in 1802. The first commercial production of dry milk was organized in 1832 by the Russian chemist M. Dirchoff. In 1855 TS Grimwade had a dry milk process patented, although a William Newton had already patented a vacuum drying process in 1837.

Today, milk powder is usually made by spray drying non-fat skimmed milk, whole milk, buttermilk or whey. Pasteurized milk is first concentrated to about 50 percent milk solids in an evaporator. The resulting concentrated milk is then sprayed into a heated chamber where the water evaporates almost instantly, leaving fine particles of milk powder solids. Alternatively, the milk can be dried by drum drying. Milk is applied as a thin film to the surface of a heated drum and the dried milk solids are then scraped off. Milk powder produced in this way, however, tends to have a cooked taste due to the caramelization caused by the higher exposure to heat.