Dried Milk (Milk Powder)

Dried Milk (Milk Powder): Nutrition, History and Guide

Dried milk — milk powder — is produced by spray-drying or roller-drying concentrated milk to remove virtually all moisture, leaving a powder that can be stored at room temperature for months or years and reconstituted with water to produce liquid milk. The development of reliable milk powder production in the early twentieth century was significant for nutrition globally — it enabled milk to be transported and stored without refrigeration, making it useful in conflict relief, infant formula, and food manufacturing. Whole milk powder, skimmed milk powder, and whey powder are all important industrial dairy ingredients, used in chocolate, infant formula, bakery products, processed cheese, and many other manufactured foods. In Britain, dried skimmed milk powder is a useful kitchen ingredient for boosting the protein and calcium content of baked goods, yogurt, and smoothies without adding significant fat. Full-cream milk powder has a distinctly rich, slightly caramelised flavour from the drying process.

Nutritional Value of Dried Milk

Whole dried milk powder provides 496 kcal and 26.3 g of protein per 100 g, with 26.7 g of fat — very high in all nutrients because all water has been removed, concentrating the solids. This corresponds to approximately 61 kcal and 3.1 g protein per 100 ml when reconstituted at standard concentration. Calcium is extremely high at around 900 mg per 100 g, making it one of the most concentrated food sources of calcium available. Vitamins A, D, B12, riboflavin, and phosphorus are all present at high concentrations.

How to Use Milk Powder

Add skimmed milk powder (2–3 tablespoons per 500 ml) to whole or semi-skimmed milk to boost protein and calcium content — particularly useful for elderly people who need more protein and calcium. Add to baked goods — bread, scones, cakes — for improved browning and tenderness. Use in smoothies and protein shakes for concentrated dairy nutrition. Reconstitute to make drinking milk according to pack instructions — typically 4 tablespoons per 200 ml water for whole milk equivalent. Milk powder lasts twelve to eighteen months stored in a cool, dry place; use within a few weeks of opening.