Tag: Agglomeration

Skim milk contains approximately 91% water, which is largely removed to create a versatile and shelf-stable product. The process of making skim milk powder involves a series of sophisticated industrial steps designed to remove moisture while preserving the milk's nutritional integrity. This article explores the entire journey, from raw milk collection to the final powdered product, detailing the key stages and technologies involved.

According to food scientists, one of the primary reasons powders clump in water is due to a phenomenon called "improper hydration," where the outer layer of powder particles forms a sticky barrier that prevents liquid from reaching the dry core. This common frustration, whether in a protein shake or a sauce, is a result of complex physical and chemical interactions.

The primary difference between powdered milk and instant powdered milk lies in their manufacturing process, specifically the inclusion of an extra step called agglomeration for instant versions. This process gives instant milk its unique dissolving properties.