Storage
of Dry Milk Y2KStorage
Of Dry Milk
Types
of Nonfat Dry Milk
Regular
and instant nonfat dry milk are made from skim milk that has been dried by
spraying into hot air. Instant milk is regular milk which has been further
processed causing it to clump together which results in a product that is easier
to reconstitute with water than is regular nonfat dry milk. They both have
the same nutrient composition. Regular nonfat dry milk is more compact and
will require less storage space, however, it is harder to reconstitute. The
most common type of dried milk to be found in grocery stores is instant nonfat
dry milk. Dried whole milk may also be available, however because of the fat
present, it will not store as well as nonfat dry milk. Dried buttermilk is
available to be used in recipes calling for buttermilk. It will not keep quite
as long as nonfat dried milk since is has a slightly higher fat level.
Things
to consider when buying dried milk: 1. It is best to buy dry milk fortified
with vitamins A and D. 2. A claim of "No Preservatives" may be on the label
to reassure customers, however, added preservatives are not legal therefore
no dried milk processed in the U. S. will contain preservatives. 3. The label
may say Grade A to indicate the quality of the milk used in the drying process.
Essentially all processing plants producing dried milk use Grade A milk today.
4. "Extra Grade" on the label indicates that the processing plant has met certain
criteria and the milk is slightly lower in butterfat and moisture content,
more soluble, contains fewer bacteria, and contains fewer scorched particles.
5. The size of the container holding the dried milk should fit storage space
considerations and family need. Once a container is opened, the milk will not
keep as long, therefore, a very large container is not desirable for a household
that consumes a small amount of milk per week. 6. Type of package becomes important
if the dried milk is to be stored for long periods of time. The package should
be water proof and impermeable to air. Plastic films are good protection against
oxygen over short periods of time, but not if the dried milk is to be stored
for more than a year. 7. Do not buy more dried milk than you would normally
use in a reasonable time period. 8. Date the milk when you buy it.
Storage
Conditions
- Temperature�The
storage temperature is the most important factor in determining the length
of time that dried milk can be stored and should be as cool as possible.
- Oxygen�
Exclude oxygen as much as possible to decrease the speed of undesirable chemical
changes. Dried milk canned with nitrogen or carbon dioxide to replace air (which
contains oxygen) will keep longer than dried milk that is exposed to air. Vacuum
canning also decreases the available oxygen.
- Packaging�
The packaging for milk which will be held for extended periods of time should
not permit air nor water vapor into the package. Cardboard and polyfilm packages
do not provide as good of a barrier to air as do metal cans.
- Moisture�
Moisture will cause caking and accelerate undesirable changes in flavor, therefore,
if the milk is not packaged in cans, store it in a dry location.
- Light�
Most types of packaging will block out light. If dried milk is to be stored
in a package type (ex. glass jars, plastic bags) which does not do so, store
it in a dark place. Light will accelerate the undesirable chemical changes
in flavor and odor. The following storage times and temperatures are based
on nonfat dry milk (instant or regular) stored at different temperatures and
in unopened packages with either nitrogen or carbon dioxide to replace the
air in the package.
Storage
times will be shorter for products stored in paper or cardboard packages.
50
F 48 months
70
F 24 months
90
F 3 months
Use
of Nonfat Dry Milk
Reconstitute
instant nonfat dry milk by mixing or shaking the dried milk with enough water
for the desired yield. To disperse regular nonfat dry milk, beat dried milk
with about half the water until uniform, then add enough water to reach the
desired yield.
After
reconstitution, the dry milk should be stored in the refrigerator. Many individuals
find it desirable to mix equal amounts of reconstituted dry milk and fresh
milk for drinking purposes. The resulting drink is highly acceptable as well
as economical. It is much more desirable to rotate your supply of dried milk
by using the oldest first than to have milk with off-flavors. However, if you
do have milk which has been stored too long and has developed some off-flavor,
it can best be covered up by using in baked products like quick breads or in
mashed potatoes. Off-flavors are more obvious in products which use more milk
such as yogurt, puddings, and gravy.
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