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Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends. Many dairy products exported conform to standards laid out in Codex Alimentarius. Many forms of milk powder are traded on exchanges. Powdered milk is used for food and health (nutrition), and also in biotechnology〔Buffers & Saturating agents http://www.interchim.fr/ft/B/BA352a.pdf Retrieved 2014 July 16〕 (saturating agent). ==History and manufacture== While Marco Polo wrote of Mongolian Tatar troops in the time of Kublai Khan who carried sun-dried skimmed milk as "a kind of paste",〔p. 262 in "The Book of Ser Marco Polo, Book 1" translated by Sir Henry Yule (3rd edition), Charles Scribner's Sons, New York, 1903〕 the first modern production process for dried milk was invented by the Russian physician Osip Krichevsky in 1802. The first commercial production of dried milk was organized by the Russian chemist M. Dirchoff in 1832. In 1855, T.S. Grimwade took a patent on a dried milk procedure,〔p 277 in "Condensed Milk and Milk Powder, 3rd edition" authored and published by O.F. Hunziker, 1920〕 though a William Newton had patented a vacuum drying process as early as 1837.〔p 318 in "Foods: Their Composition and Analysis: A Manual for the Use of Analytical Chemists and Others" by A.W. Blyth, published by C. Griffin, 1896 https://archive.org/details/foodstheircompos00blyt〕 In modern times, powdered milk is usually made by spray drying〔"Milk Powder" by K.N. Pearce, Food Science Section, New Zealand Dairy Research Institute. (nzic.org.nz )〕 nonfat skimmed milk, whole milk, buttermilk or whey. Pasteurized milk is first concentrated in an evaporator to approximately 50% milk solids. The resulting concentrated milk is then sprayed into a heated chamber where the water almost instantly evaporates, leaving 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. However, powdered milk made this way tends to have a cooked flavor, due to caramelization caused by greater heat exposure. Another process is freeze drying, which preserves many nutrients in milk, compared to drum drying. The drying method and the heat treatment of the milk as it is processed alters the properties of the milk powder, such as its solubility in cold water, its flavor, and its bulk density. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Powdered milk」の詳細全文を読む スポンサード リンク
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