Are milk powder and powdered milk the same thing?

December 14, 2025 •

4 min read

According to Codex Alimentarius, the international food standards organization, the terms milk powder and powdered milk are used interchangeably. Yes, milk powder and powdered milk are the same thing, both referring to the dehydrated form of milk with a long shelf life. This manufactured dairy product, also known as dry milk or dried milk, has become a versatile staple in kitchens worldwide for cooking, baking, and rehydration.

Quick Summary

Powdered milk and milk powder are identical products, simply different names for milk that has been evaporated to a state of dryness to preserve it and extend its shelf life. Both are available in whole and skim varieties and are widely used in cooking and baking.

Key Points

Terminology: Milk powder and powdered milk are identical products, with the difference in name being a matter of regional dialect.
Process: Both are created by evaporating the water from liquid milk, leaving behind dry, shelf-stable milk solids.
Types: Different types, such as whole milk powder (rich and creamy) and skim milk powder (lower fat, longer shelf life), are available depending on the source milk.
Versatility: Powdered milk is a versatile ingredient used in baking, cooking, and as a milk substitute for its convenience and long shelf life.
Storage: Proper storage in an airtight container in a cool, dry place is crucial to prevent moisture absorption and maintain quality.
Reconstitution: To use, simply mix with cold water until fully dissolved; the ratio can be adjusted to control the richness.

Powdered Milk vs. Milk Powder: A Linguistic and Practical Guide

While the names might be different, a product labeled “powdered milk” and one labeled “milk powder” are fundamentally the same dehydrated dairy product. The difference is purely a matter of regional terminology or branding preference, akin to how some people say "soda" and others say "pop". This manufactured dairy staple serves multiple purposes, from extending shelf life to facilitating transport, and is made by removing the water content from liquid milk. The end result is a shelf-stable powder that retains many of the nutrients found in its liquid form.

The Manufacturing Process: From Liquid to Dry

The transformation of liquid milk into powdered milk involves one of several drying processes. The most common method used today is spray drying. In this process, pasteurized milk is first concentrated in an evaporator to remove a significant portion of its water content. The concentrated milk is then sprayed into a heated chamber, where the remaining water evaporates almost instantly, leaving behind fine particles of milk solids.

Another, less common method is drum drying, where a thin film of concentrated milk is passed over a heated drum, and the dried solids are scraped off. This process can sometimes give the powder a cooked flavor due to the higher heat exposure.

Types of Powdered Milk

The most significant difference to be aware of isn't the name, but the type of milk used. Just like liquid milk, powdered milk comes in several varieties, distinguished primarily by their fat content.

Whole Milk Powder: Made from dehydrated whole milk, this variety retains the full-fat content and has a richer, creamier flavor. It is often used in recipes where a full dairy flavor is desired, such as for Indian sweets or rich sauces.
Skim Milk Powder (Non-fat Dry Milk): Produced from skim milk, this powder has had most of the fat removed, giving it a longer shelf life than its whole milk counterpart. It is a popular choice for baking and adding extra protein to recipes without the fat.
Buttermilk Powder: This is made from the liquid left over after churning butter and is used primarily in baking for its tangy flavor and tenderizing properties.
Fat-Filled Milk Powder: A blend of skim milk powder and vegetable fat, this is often a more economical option used in many processed food products.

A Comparison of Milk Powder Types

To better understand the differences, here is a comparison table outlining the key features of the main types of milk powder.


Feature	Whole Milk Powder	Skim Milk Powder	Fat-Filled Milk Powder
Fat Content	High (around 26%)	Low (less than 1.5%)	Variable, uses vegetable fat
Flavor	Rich, creamy	Mild, slightly sweeter notes	Neutral, can vary
Shelf Life	Shorter than skim powder, fat can go rancid	Longer than whole powder, more stable	Stable, similar to skim powder
Best For...	Rich sauces, Indian sweets, recipes needing full dairy flavor	Baking, adding protein, recipes needing milk solids without extra fat	Processed foods, cost-effective uses
Primary Use	Culinary	Culinary and industrial	Industrial and commercial

The Benefits of Using Powdered Milk

There are numerous reasons why someone would choose powdered milk over liquid milk, beyond just addressing the question of whether milk powder and powdered milk are the same thing. The primary benefits include:

Extended Shelf Life: Without water, microbial growth is inhibited, allowing the powder to be stored for extended periods, often up to 18 months.
Convenience and Portability: The low weight and compact nature make it ideal for backpacking, camping, or emergency food supplies.
Cost-Effectiveness: Powdered milk is often less expensive per serving than liquid milk, especially when bought in bulk.
Versatility: It can be used as a source of calcium and protein in a wide variety of recipes, from baked goods to soups, without adding extra moisture.

Storing and Reconstituting Powdered Milk

For optimal storage, powdered milk should be kept in an airtight container in a cool, dry place to prevent moisture absorption and preserve its quality.

Reconstituting the powder is a simple process. The general recommendation is a ratio of one part milk powder to four parts water, but this can be adjusted for desired richness. For best results and to prevent clumping, use cold water and either whisk vigorously or shake in a jar with a tight-fitting lid until the powder is fully dissolved.

Conclusion

In the end, the distinction between milk powder and powdered milk is nonexistent. They both refer to the same practical, versatile, and long-lasting dairy product created by dehydrating milk. The key takeaway for any consumer is to focus not on the name, but on the type of milk powder—such as whole, skim, or buttermilk—to ensure it fits your specific culinary or nutritional needs. Whether you’re baking, cooking, or simply need a shelf-stable milk source, understanding the types of dried milk available will help you make the best choice.

For more in-depth information on food ingredients and production, the Wikipedia page on Powdered milk offers a comprehensive overview.

Frequently Asked Questions

No, there is no difference. They are two names for the exact same dehydrated milk product.

Powdered milk is made by evaporating the water from fresh milk. The most common method is spray drying, where concentrated milk is sprayed into a hot chamber to remove the remaining moisture.

The main benefits include a much longer shelf life, ease of transportation due to its reduced bulk, and the convenience of having milk on hand without refrigeration.

Powdered milk retains most of the nutrients of fresh milk, including protein, calcium, and vitamins A and D, although some sensitive nutrients may be reduced by the drying process.

For best results, mix powdered milk with cold water and whisk or shake well in a sealed container until all clumps are dissolved. The typical ratio is one part powder to four parts water.

Yes, powdered milk is excellent for baking. It can be added directly to dry ingredients to enrich the flavor and texture of baked goods like bread, cookies, and cakes.

Whole milk powder is made from whole milk and contains more fat, resulting in a richer flavor. Skim milk powder is made from skim milk, has less fat, and has a longer shelf life.

Since powdered milk still contains lactose, it is not suitable for people with lactose intolerance, although lactose-free versions can sometimes be found.