DRIED mILK
INTRODUCTION Dry milk products (powdered milk) are an excellent nutritional staple in a well-planned food storage program. The most common option for dry milk products is non-fat dried milk (NFDM), and is suitable for both short and longterm emergency food storage. It is made from non-fat, grade A milk that has been dried by spraying into hot air or heated on a drum. This process removes nearly all of the water prohibiting the growth of microorganisms.
QUALITY & PURCHASE
like milk, with vitamin A and D. They reconstitute easily and
Dry milk products come in two main forms: regular (non-
quickly taste like milk.
instant) and instant. Regular: Regular non-fat dry milk has not gone through the extra process and takes a little more effort to stir in and dissolve when added to water. It typically works best to reconstitute in warmer water, then chill, after it is
Dried whole milk, and dried buttermilk, have milk fat and are not as suitable for long-term storage because they will go rancid more quickly. They are available, but are a little more difficult to find.
completely dissolved.
Evaluate several brands of dried milk before purchasing
Instant: Is simply non-fat dry milk that has gone through
concluded there is wide variation in the quality of flavor
an extra process where the milk has more air put into the granule and puffs it up so when it gets added to water (of any
any large quantity for emergency storage. A recent study acceptability of dried milk products available for long-term storage. (Lloyd and Pike, 2002)
temperature), is will quickly dissolve and reconstitute. Instant NFDM is usually more expensive than regular NFDM. There are no significant differences in the nutritional value of these two NFDM forms. There are also “dry milk alternatives” available. These products are made with the whey, or soy, or a combination of both. They will be listed as a “milk alternative”, and are fortified,
PACKAGING Dried milk must be stored free of moisture, light, and oxygen. Mylar®-type bags and No. 10 cans make good containers for large quantities. Canning jars are suitable for smaller quantities provided light is prevented from reaching the dried milk. Other plastic containers are less suitable, e.g., foodgrade buckets. Oxygen absorbers should be used to remove
DRIED FOOD STORAGE
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