This document summarizes various dried milk products, including their composition, nutritive value, and uses. It discusses dried whole milk powder, dried skim milk powder, buttermilk powder, whey powder, cream powder, butter powder, ice cream mix powder, and infant milk powder. Buttermilk powder and whey powder are rich in protein, lactose, minerals, and lactic acid. Cream powder is high in fats, proteins, and lactose. Butter powder contains similar fat content to butter. Ice cream mix powder provides proteins, sugars, fats, and stabilizers/emulsifiers. Infant milk powder must meet Indian standards for moisture, protein, fat, carbohydrates, ash,

1. DRIED MILK PRODUCTS
DEPARTMENT OF LIVESTOCK PRODUCTION TECHNOLOGY
SUBMITTED BY SUBMITTED TO
PRIYANKA DR. JENARAM GEHLOT
DR. SURENDRA YADAV

2.  Dried milk products– Obtained by the removal of water by heat to produce a solid
containing 5% or less moisture.
- The dried product obtained from whole milk c/d – Dried whole milk powder [DWMP]
- The dried product obtained from skim milk c/d – Dried skim milk powder [DSMP]
• Products – 1. Buttermilk powder
2. Whey powder
3. Cream powder
4. Butter powder
5. Ice cream mix powder
6. Infant milk powder
7. Dry Na caseinate powder

3. 1. Buttermilk powder- Prepared from sweet, sour, high acid buttermilks.
Chemical composition in [%]-
• Source- Fundamentals Of Dairy Chemistry By Webb & Johnson [1974]
Type of
buttermilk
Moisture Fat Protein Lactose Ash Lactic
acid
1.Sweet 2.8 5.3 34.3 50 7.6 -
2. Sour /Acid 4.8 5.7 37.6 38.8 7.4 5.7

4. Nutritive value – Both are rich in protein, lactose, minerals & lactic acid.
Uses-
 Sweet cream buttermilk powder is used for enriching the value of
prepared foods, breads etc.
Sour cream buttermilk powder is intended for animal & poultry
feeding.

5. 2. Whey powder – It is the residue obtained when a portion of the lactose has been removed & it
is a by- product of cheese production.
- It must contain minimum 65% of lactose & protein content is relatively
low.
Source –Fundamentals Of Dairy Chemistry By Webb & Johnson [1974]
Type of
whey
Moisture Fat Protein Lactose Ash Lactic acid
1.Cheddar
cheese whey
[ Sweet]
4.3 0.9 12.9 73.5 8.0 23
2. Cottage
cheese whey
[Acid]
3.2 - 13 66.5 10.2 8.6

6. Nutritive value – Rich in lactose sugar, minerals & protein.
Uses-
• 1.In the manufacture of frozen desserts, processed cheese products, bakery
products & candies.
• 2. As a dietary source of protein.

7. 3. Cream powder - A dried milk product which has higher milk content than whole milk
powder.
- Fat % - 40 -70% .
• Composition in % -
• Source – Fundamentals Of Dairy Chemistry By Webb & Johnson 1974
Moisture Fat Protein Lactose Ash
0.8 65 13.4 18 2.9

8. Nutritive value – High in fats, proteins & lactose.
Uses-
1. In baking industries.
2. In the preparation of cream cheese.
3. In the preparation of chocolate ice creams.

9. 4. Butter powder – Obtained after the performing some modifications in
chemical composition of butter.
- Fat content is same as butter.
Composition of butter powder in % -
Source – Drying Of Milk & Milk Products By Hall & Hedrick 1971
Moisture Fat SNF Caseinate
citrate
Emulsifier Free
flowing
agent
Antioxida
nt
0.60 81.98 6.70 6.70 3.50 0.50 0.02

10. Nutritive value – Rich source of butter fat.
Uses-
1. In ice cream manufacture.
2. In bakery products.
3. In dry mixes, sauces etc.

11. 5. Ice cream mix powder – Recently more popular in India.
- Source of proteins & sugars.
• Composition in % -
• Source – Drying Of Milk & Milk Products By Hall & Hedrick 1971.
Moisture Fat Solids Sugars Stabilizers +
Emulsifiers
1 – 2.5 25 – 29 25 – 30 37 – 42 0.5 – 1.2

12. Nutritive value – Ice cream mix powder is a rich source of fats, proteins,
sugars [ sucrose & lactose ].
Uses-
1. For reconstitution into ice cream mix to be frozen into ice cream.

13.  6. Infant milk powder – Acc. to PFA rules 1976, infant milk powder is a
product obtained by drying cow or buffalo milk or by
combination with the addition of specific carbohydrates such as cane sugar,
dextrose, maltose / lactose , Fe salts & vitamins .
- It should not contain starch & antioxidants.
- Trade name of some infant milk powders- 1. AMUL
2. NAN PRO
3. Parag
4. Glaxo
5. Lactogen

14. Indian standard specifications for infant milk products -
• Nutritive value - The addition of vitamin C to infant milk products is
essential, requirement 30 mg /day.
Moisture Total milk
protein
Milk fat Total
carbohydr
ates
Total ash Vit A / 100
gm
Fe & Mg
/100 gm
Vit C
< 5% > 20% 18 -28% > 35% < 8% 1500 I.U. >4 gm

16. Reference – Outlines Of Dairy Technology By SUKUMAR DE
- https://www.drvet.in
- https://nutrabay.com