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The first recoded reference to the manufacture of milk powder as a method for preserving milk was by Marco Polo, who observed the use of milk powder by Mongol soldiers in the 13th Century (Hall and Hedrick, 1975).
The earliest modern commercial concentrated dairy products were air-dried concentrated milk tablets, developed in 1809, and vacuum-concentrated sweetened and unsweetened condensed milks, produced by Gail Borden in 1856.
The technology of drying milk to produce the principal dairy powders is reviewed in this chapter, along with the principal changes to milk constituents induced by such processes, and the potential for use of these powders in applications such as cheese and yoghurt manufacture. Download chapter PDF.
The milk powders used in the studies of Mauron et al. (1955) and Mauron and Mottu (1958) were prepared in the 1950s, almost 50 yr later than the Shackleton WMP and used vacuum evaporation to achieve a concentrate of ~40% TS before spray or roller drying.
28 mar 2008 · Milk occupies a curiously ambiguous place in the history and culture of food. It has been pointed to as an archetypal, almost elementally nourishing food, supremely healthful, reflecting the nurturing relationship of mother and infant.
In rural America, milk and milk products were made primarily for home or local use. However, with the movement of population from the farms to the cities at the turn of the century, it became necessary to mass produce and improve the quality of milk.
The purpose of this chapter is to illustrate the wide variety of dairy powders manufactured, describe the principal manufacturing steps, comment on processing difficulties and show examples of how these powders are used.
