Brennand, Charlotte P.

English

DigitalCommons@USU

Storage of Dry Milk  Charlotte P. Brennand, Food Science SpecialistUpdated 1992 FN 177Types of Nonfat Dry Milk Regular and instant nonfat dry milk are made from skim milk that has been dried byspraying into hot air. Instant milk is regular milk which has been further processed causing it toclump together which results in a product that is easier to reconstitute with water than is regularnonfat dry milk. They both have the same nutrient composition. Regular nonfat dry milk is morecompact and will require less storage space, however, it is harder to reconstitute. The mostcommon type of dried milk to be found in grocery stores is instant nonfat dry milk.Dried whole milk may also be available, however because of the fat present, it will notstore as well as nonfat dry milk.Dried buttermilk is available to be used in recipes calling for buttermilk. It will not keepquite as long as nonfat dried milk since is has a slightly higher fat level.Things to consider when buying dried milk:1. It is best to buy dry milk fortified with vitamins A and D.2. A claim of “No Preservatives” may be on the label to reassure customers, however, addedpreservatives are not legal therefore no dried milk processed in the U.S. will containpreservatives.3. The label may say Grade A to indicate the quality of the milk used in the drying process.Essentially all processing plants producing dried milk use Grade A milk today.4. “Extra Grade” on the label indicates that the processing plant has met certain criteria andthe milk is slightly lower in butterfat and moisture content, more soluble, contains fewerbacteria, and contains fewer scorched particles.5. The size of the container holding the dried milk should fit storage space considerationsand family need. Once a container is opened, the milk will not keep as long, therefore, avery large container is not desirable for a household that consumes a small amount ofmilk per week.6. Type of package becomes important if the dried milk is to be stored for long periods oftime. The package should be water proof and impermeable to air. Plastic films are goodprotection against oxygen over short periods of time, but not if the dried milk is to bestored for more than a year.7. Do not buy more dried milk than you would normally use in a reasonable time period.8. Date the milk when you buy it.Storage ConditionsTemperature—The storage temperature is the most important factor in determining thelength of time that dried milk can be stored and should be as cool as possible.Oxygen—Exclude oxygen as much as possible to decrease the speed of undesirablechemical changes. Dried milk canned with nitrogen or carbon dioxide to replace air (whichcontains oxygen) will keep longer than dried milk that is exposed to air. Vacuum canning alsodecreases the available oxygen.Packaging—The packaging for milk which will be held for extended periods of timeshould not permit air nor water vapor into the package. Cardboard and polyfilm packages do notprovide as good of a barrier to air as do metal cans.Moisture—Moisture will cause caking and accelerate undesirable changes in flavor,therefore, if the milk is not packaged in cans, store it in a dry location.Light—Most types of packaging will block out light. If dried milk is to be stored in apackage type (ex. glass jars, plastic bags) which does not do so, store it in a dark place. Light willaccelerate the undesirable chemical changes in flavor and odor.The following storage times and temperatures are based on nonfat dry milk (instant orregular) stored at different temperatures and in unopened packages with either nitrogen or carbondioxide to replace the air in the package. Storage times will be shorter for products stored inpaper or cardboard packages.50°F 48 months 70°F 24 months 90°F  3 monthsUse of Nonfat Dry MilkReconstitute instant nonfat dry milk by mixing or shaking the dried milk with enoughwater for the desired yield (see below). To disperse regular nonfat dry milk, beat dried milk withabout half the water until uniform, then add enough water to reach the desired yield.Yield Instant RegularFor 1 cupFor 1 quarta cup1a cups or 3½ oz.3–4 tablespoons¾ cup or3½ oz.After reconstitution, the dry milk should be stored in the refrigerator. Many individualsfind it desirable to mix equal amounts of reconstituted dry milk and fresh milk for drinkingpurposes. The resulting drink is highly acceptable as well as economical.It is much more desirable to rotate your supply of dried milk by using the oldest first thanto have milk with off-flavors. However, if you do have milk which has been stored too long andhas developed some off-flavor, it can best be covered up by using in baked products like quickbreads or in mashed potatoes. Off-flavors are more obvious in products which use more milksuch as yogurt, puddings, and gravy.Utah State University is an Equal Opportunity/Affirmative Action InstitutionIssued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, incooperation with the U.S. Department of Agriculture, Robert L. Gilliland, Vice President andDirector, Cooperative Extension Service, Utah State University. (EP/05-95/DF)

Storage of Dry Milk

https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1611&context=extension_histall

Storage of Dry Milk

Abstract

Similar works

Full text

Available Versions

DigitalCommons@USU