Anhembi Morumbi professor, Pedro Drudi, explains how liquid milk is transformed into powdered milk
Many people think powdered milk is okay powdered liquid milkBut not quite. According to Anhembi Morumbi professor, Pedro Drudi, milk goes through a great process to become powder, and after being processed, it cannot replace all types of milk in recipes.
To become powdered milk, the liquid milk first falls in drops, passes through a kind of jet that emits hot air, causing it to dry and dehydrate. This process is called spraying, which increases the shelf life of the product, as the fat is largely or completely removed, as it stops oxidizing and taking on a bad taste.
Another transformation that takes place is the subtraction of water from the milk, which can be a source of contamination by the microorganisms that consume it. With the extraction of these two components, powdered milk becomes a product that lasts much longer and becomes easier to transport.
According to the professor, powdered milk was and still is very popular, mainly due to the distribution: “Taking the liquid milk to areas further away from where the herds were was expensive, in addition to the greater possibility that the milk would spoil. So this process, although expensive, was worth it, as well as helping several social programs, as families were able to keep the product for a whole month”.
In the kitchen, the only situation where the use of powdered milk is limited is in recipes that include whole milk, as they require whole milk, which the product no longer has. Those who need skimmed milk, on the other hand, can easily replace it with powdered milk.
Source: Terra
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