ChaltaFarm Milk Powders and Dairy Export Department

Whole milk powder (WMP) is obtained by removing water from pasteurized and homogenized whole milk through evaporation and spray drying processes. Whole milk powder is a milk ingredient considered to be all-natural. It is nutritious, cost-effective, and beneficial in its performance. It can improve the nutritional profile of a food product and provides vitamin and mineral fortification. It has a particularly wide range of applications in the confectionery industry, namely for chocolate, toffee, and caramel confections, modern ice cream, milk beverages, toppings and icings, recipe dishes, infant formula, breakfast cereals, soups and sauces, bakery products and coffee whiteners.

For further processors, the major components of milk, i.e., milkfat, proteins, and milk sugar, lactose, are probably of greatest importance since most of the functional properties reside with these constituents. However, this is not to say that other components, such as calcium and phosphate, are not functionally important. Thus, several desirable properties are achieved by adding whole milk powder to food formulations.

​​​Read More: Full Cream Milk Powder, Nutritious and Versatile Dairy Product

Water binding/Hydration:
The water retention capacity of whole milk proteins produces better texture in baked products and helps to maintain their keeping qualities. Provides fat-like attributes in products, allowing a reduction in fat content. For rich doughs and cake mixes, WMP may be creamed in with the sugar and shortening. Because of the humectant functional properties of lactose in whole milk powder, improves product texture by creating moister products. It can be used in baked goods, confections, dairy/recombined milk, nutritional beverages, prepared foods, and meat.
Browning/Color:
Lactose and proteins in WMP react with other sugars during baking or cooking. It gives a desirable browning coloration and caramel flavoring to all kinds of confectionery and desserts. Enhances the color of viscous products such as sauces and soups and improves opacity in lower-fat foods. 
It can be used in baked goods, confections, dairy/recombined milk, nutritional beverages, prepared foods, sauces & soups, and salad dressings.
Emulsification:
Whole milk proteins act at the oil/water interfaces to form and stabilize fat emulsions. It prevents fat globules from forming a large mass, improving product appearance. It can be used as a natural emulsifying ingredient. This property is particularly beneficial in baked products, confections, dairy/recombined milk, meat, nutritional beverages, and prepared foods.
Whipping/Foaming & Aeration:
Whole milk proteins act at the air/water interfaces. It Maintains foam properties that enhance the visual appeal of the finished product, as well as taste and texture. This property is particularly desirable for all sorts of baked products (meringues and certain cakes), confections, dairy/recombined milk, and nutritional beverages.
Gelling/Thickening:
Whole milk proteins and lactose show high-water retention capacity which affects viscosity through thickening and gelling. It helps provide the creamy, smooth texture of fat, enhancing customer appeal for lower-fat products. It can be used in a wide variety of desserts like custards, puddings, confectionery, and set-type yogurts.
Dispersibility:
Some milk powders disperse well in food systems. It prevents sedimentation in beverages, soups, and sauces. It can be used in bakeries, beverages, confections, frozen desserts, infant formula, soups & sauces, and yogurt. For more information on the dispersion of high-fat dry milk powder in water, read "The Effect of Fat and Protein on the Dispersion of Milk Powder".

In general, powdered milk has a wide range of properties, which you can learn more about in "The Six Science-Verified Benefits of High-Quality Milk Powder".