What exactly does dry milk consist of?

Question

proteins, fats

Y'all could be a little more specific.

Answer 1

Nutritional Data for 100 grams of MILK; COW, DRY, SKIM, NON-FAT SOLIDS, INSTANT, W/ADDED VIT A
Mean value per 100.00 grams edible part; 0.0% refuse
Portions: 1 C = 68.00 gm, 1.3 C OR 3.2 OZ ENVL = 91.00 gm
1.9% Cals from fat, 42.0% Cals from protein, 56.1% Cals from carbs.

Male Female
Name Unit Amount %RDA %RDA
Food energy KCal: 358.181 12.4% 16.3%
Protein Gms : 35.100 55.7% 70.2%
Total lipid (fat) Gms : 0.720 0.7% 1.0%
Carbohydrate, by diff. Gms : 52.190 11.1% 15.6%
Total saturated fat Gms : 0.467 1.5% 1.9%
Ttl monounsaturated fat Gms : 0.187
Ttl polyunsaturated fat Gms : 0.028
Cholesterol Mg : 18.300 6.1% 6.1%
Sodium Mg : 548.700 109.7% 109.7%
Total dietary fiber Gms : 0.000 0.0% 0.0%
Vitamin A Re : 710.000 71.0% 88.8%
Vitamin A IU : 2370.000
Ascorbic acid Mg : 5.580 9.3% 9.3%
Thiamin Mg : 0.413 27.5% 37.5%
Riboflavin Mg : 1.744 102.6% 134.2%
Niacin Mg : 0.891 4.7% 5.9%
Vitamin B6 Mg : 0.345 17.2% 21.6%
Folacin Mcg : 49.800 24.9% 27.7%
Vitamin B12 Mcg : 3.993 199.7% 199.7%
Potassium Mg : 1705.400 85.3% 85.3%
Calcium Mg : 1230.800 153.8% 153.8%
Phosphorus Mg : 984.700 123.1% 123.1%
Magnesium Mg : 117.110 33.5% 41.8%
Iron Mg : 0.310 3.1% 2.1%
Zinc Mg : 4.410 29.4% 36.8%
Pantothenic acid Mg : 3.235 64.7% 64.7%
Copper Mg : 0.041 2.1% 2.1%
Manganese Mg : 0.020 0.6% 0.6%
Ash Gms : 8.030
Water Gms : 3.960
Food energy KJ : 1498.987
Butyric acid (4:0) Gms : 0.026
Capriic acid (6:0) Gms : 0.006
Caprylic acid (8:0) Gms : 0.007
Capric acid (10:0) Gms : 0.017
Lauric acid (12:0) Gms : 0.013
Myristic acid (14:0) Gms : 0.078
Palmitic acid (16:0) Gms : 0.220
Stearic acid (18:0) Gms : 0.080
Palmitoleic acid(16:1) Gms : 0.021
Oleic acid (18:1) Gms : 0.156
Linoleic acid (18:2/n6) Gms : 0.018 0.3% 0.4%
Linolenic acid(18:3/n3) Gms : 0.011 0.7% 0.9%
Eicosatetraenoic(20:4) Gms : 0.000
Histidine Gms : 0.952 100.2% 125.3%
Isoleucine Gms : 2.124 268.9% 337.1%
Leucine Gms : 3.438 309.7% 390.7%
Lysine Gms : 2.784 293.1% 366.3%
Methionine Gms : 0.880
Cystine Gms : 0.325
Methionine+Cystine Gms : 1.205 117.0% 147.0%
Phenylalanine Gms : 1.694
Tyrosine Gms : 1.694
Phenylalanine+Tyrosine Gms : 3.388 305.2% 385.0%
Threonine Gms : 1.584 288.0% 180.0%
Tryptophan Gms : 0.495 176.8% 225.0%
Valine Gms : 2.349 297.3% 372.9%
Arginine Gms : 1.271
Alanine Gms : 1.210
Aspartic acid Gms : 2.663
Glutamic acid Gms : 7.350
Glycine Gms : 0.743
Proline Gms : 3.400
Serine Gms : 1.909
Protein Score: 100, 41% ideal. EAA score: 1.80.
Limiting Amino Acid: Histidine

Answer 2

Powdered milk is typically made by spray drying nonfat skim milk. Pasteurized milk is first concentrated in an evaporator to about 50% milk solids. The resulting concentrated milk is sprayed into a heated chamber where the water almost instantly evaporates, leaving behind fine particles of powdered milk solids.

Alternatively, the milk can be dried by drum drying. Milk is applied as a thin film to the surface of a heated drum, and the dried milk solids are then scraped off with a knife. Powdered milk made by drum drying tends to have a cooked flavor, due to caramelization caused by greater exposure to heat.

Yet another process is the use of freeze drying, freeze drying has the advantage of preserving many nutrients in milk compared to drum drying.

We always take it hiking, camping because it is light weight, full of nutrition and has a very long shelf life.

Answer 3

Powdered milk is a powder made from dried milk solids. Powdered milk has a far longer shelf life than liquid milk and does not need to be refrigerated due to its low moisture content.

Contents [hide]
1 History
2 Processing
3 Uses
4 Trivia
5 See also



[edit]
History
Powdered milk was first made in the 20th century and is used extensively today. It is found abundantly in many developing countries because of reduced transport and storage costs (as it does not require refrigeration). Like other dry foods it is considered nonperishable and is favored by survivalists, hikers and other people in need of nonperishable easy to prepare foodstuffs.

[edit]
Processing
Powdered milk is typically made by spray drying nonfat skim milk. Pasteurized milk is first concentrated in an evaporator to about 50% milk solids. The resulting concentrated milk is sprayed into a heated chamber where the water almost instantly evaporates, leaving behind fine particles of powdered milk solids.

Alternatively, the milk can be dried by drum drying. Milk is applied as a thin film to the surface of a heated drum, and the dried milk solids are then scraped off with a knife. Powdered milk made by drum drying tends to have a cooked flavor, due to caramelization caused by greater exposure to heat.

Yet another process is the use of freeze drying, freeze drying has the advantage of preserving many nutrients in milk compared to drum drying. [1]

[edit]
Uses
Powdered milk is often used in baking, in recipes where adding liquid milk would render the product too thin to be used. It is also a common sight in UN food aid supplies, fallout shelter, warehouses and wherever fresh milk is not a viable option. Powdered milk is also used in Western blots as a blocking agent to prevent nonspecific protein interactions.

[edit]
Trivia
"Powdered Milk Man" is a supervillain, mostly described in a song from The Aquabats.

Due to its resemblance to cocaine, powdered milk is sometimes used in the movie industry as a prop in lieu of actual cocaine, which is illegal in the United States

Answer 4

I pulled the box of dry milk (Nestle/Carnation brand) out of my cabinet; it says: "nonfat milk, vitamin A palmitate, vitamin D3" - it's just milk that's had all the water removed, and had a couple of vitamins added. I use it mostly in my bread machine; I also use it to add some flavor to skim milk.

Answer 5

Are you sure you wish to have to know? "there is not any constant specification for hot canine meat, with pork and pork being the most popular. Much less highly-priced hot dogs usually contain fowl, due to the low cost and availability of routinely separated chook, and some pork. Scorching puppies are commonly considered as unhealthy insofar as most have high sodium, fat and nitrate content material. Contents can be questionable, with more cost-effective types of sizzling dogs having been identified to incorporate snouts, ears and organ meat blended. In contemporary years, due to altering dietary preferences within the U.S., producers have grew to become to turkey, hen, or vegetarian meat substitutes as good as reducing the salt content. Often, if a manufacturer produces two unique sizzling-dog-style sausages, "wieners" are inclined to contain pork, and to be the blander of the 2, while "franks" are usually all-pork, and extra strongly pro. That is above all proper of Oscar Mayer."

Answer 6

are you certain you wish to understand? "There isn't any constant specification for scorching puppy meat, with beef and red meat being probably the most trendy. Less steeply-priced scorching puppies more commonly include bird, because of the cheap and availability of robotically separated bird, and a few beef. Hot puppies are customarily considered as dangerous insofar as so much have prime sodium, fats and nitrate content material. Contents will also be questionable, with less expensive forms of scorching puppies having been recognized to include snouts, ears and organ meat mixed. In contemporary years, because of exchanging nutritional personal tastes within the U.S., brands have grew to become to turkey, bird, or vegetarian meat substitutes as good as decreasing the salt content material. In standard, if a company produces 2 special scorching-puppy-form sausages, "wieners" have a tendency to include beef, and to be the blander of the 2, whilst "franks" have a tendency to be all-red meat, and extra strongly professional. This is exceptionally real of Oscar Mayer."

Answer 7

You mean powdered milk? The same stuff as normal milk, minus the water.

Answer 8

Milk, dehydrated, with some preservatives added to prevent decay.

Answer 9

are you constructive you decide directly to be attentive to? "there is not any fixed specification for warm canines meat, with beef and beef being the main conventional. decrease priced warm canines generally incorporate chicken, by using low fee and availability of routinely separated chicken, and a few beef. warm canines are generally called risky insofar as maximum have extreme sodium, fat and nitrate content textile. Contents is additionally questionable, with extra low-fee kinds of warm canines having been familiar to incorporate snouts, ears and organ meat mixed. these days, by using changing nutritional alternatives contained in the U.S., manufacturers have grew to become to turkey, chicken, or vegetarian meat substitutes to boot as reducing the salt content textile. mostly, if a producer produces 2 different warm-canines-variety sausages, "wieners" tend to incorporate beef, and to be the blander of the two, on a similar time as "franks" tend to be all-beef, and extra strongly pro. it relatively is relatively actual of Oscar Mayer."

Answer 10

dry milk