Powdered milk is a product that can be obtained by reducing the moisture content of milk.
Today, several types of powdered milk are produced with different levels of protein, fat, and moisture. Powdered milk can be prepared using whole or low-fat milk or fat-free milk, and the fat content varies accordingly. Whole milk powder (full fat) and skim milk powder are mainly distinguished by fat content. Due to its low-fat content, non-fat dry milk has a longer shelf life than full-fat dry milk, as fats spoil faster than other ingredients in dry milk.
Pasteurized animal butter (lactic and non-lactic): Butter is a fat product that is converted into butter using a churning machine, and it is divided into 2 categories, lactic and non-lactic, according to the type of starter used. In the churning device, the fat globules of the cream are broken and formed into very thin layers. Milk fat has a high economic value due to its distinctive sensory, physical, chemical, and nutritional properties (containing vital vitamins such as A D K, and essential fatty acids).
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