Powdered Milk

It is required a vacuum dehydration not to alter its components. Packed hermetically the powdered milk remains well.

Under exceptional circumstances, the fats can go off. With 125 g of powdered milk is manufactured a liter of liquid milk, that is, every kilogram of the dried product produces 8 liters of milk for the consumption.

Most of the powdered milk is elaborated from skimmed milk. The high percentage of fat found in whole milk avoids the manufacture of good quality products due to the oxidation and rancidity produced during the conservation.

To obtain good quality powdered milk, atomization is the method required to be applied. The dried powder is obtained by means of Dehydration.

This process is carried out in special towers called spray, where the water the milk contains is evaporated, obtaining a white yellowish color powder that preserves the natural properties of it. To drink it, the powder must be dissolved in drinkable water.

This product has gained great importance since, unlike the fluid milk, it is not necessary to be preserved in cold and therefore, its useful life is longer. This leads to advantages such as being of minor cost and much easier to store.