[Sca-cooks] dry milk
Terry Decker
t.d.decker at att.net
Thu Jun 9 07:21:15 PDT 2011
Nonfat dry milk is skim milk that has been dehydrated to powder. Whole milk
and 2% are also converted to powder, but you will find them more commonly in
commercial uses such as baking (look for whole milk solids in the
ingredients . The greater the fat content of the powder, the more likely it
is to go rancid.
Filled milk is skim milk with non-dairy fats (usually vegetable oil) added
back in and dehydrated to form evaporated milk.
Bear
> Arianwen ferch Arthur said:
>
> <<< (I know I get it here in UK at the commissary, and I almost never not
> have some (and I have never noticed that non fat dried gets rancid
> either...) >>>
>
> Is there some reason that "dried milk" is always the non-fat kind? Dried
> milk seems ah "lacking". I'm not sure whether it is really the drying
> process or the fact that they start with fat-free milk in the first
> place, which is already a bit laking in taste and texture. Would full
> fat, or even 2% milk go bad if you dried it? Or is it just that >
> they're removing the fat to sell at a higher price elsewhere?
>
> <<< (I grew up learning about filled milk, and even drank some in the
> 80's in Japan, although my Home Ec textbooks no longer mentioned it while
> teaching there) >>>
>
> Is this a mis-typing? or is there really a "filled milk"? If so, what is
> it?
>
> Stefan
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