Tag: Powdered milk uses

For generations, NIDO has been a trusted source of nutrition, fortified with essential vitamins and minerals. But beyond the basic glass of milk, how do you use NIDO to enhance your cooking, baking, and family meals?

Over 80% of powdered milk is manufactured by evaporating milk to dryness, making it a shelf-stable and versatile pantry staple. This guide explains how to use Lato milk powder effectively, whether you're reconstituting it for drinking or incorporating it into a wide range of recipes, from creamy sauces to delicious baked goods.

The production of powdered milk, first developed in 1802, involves a dehydration process using heat to remove water. This process fundamentally alters the flavor compounds and proteins, meaning the simple question, "Does milk powder taste the same?" has a nuanced but firm answer: no.

According to historical accounts, soldiers in Kublai Khan's army in the 13th century carried sun-dried milk on their expeditions, highlighting the long-standing appeal of dehydrated dairy. But why do people like milk powder so much today, even with fresh alternatives readily available? The reasons extend far beyond historical convenience, encompassing practical, economic, and culinary benefits.

Milk powder retains many of the same essential nutrients as fresh milk, including protein and calcium. This long-lasting, versatile product is not just for children and offers adults a convenient way to supplement their diet with vital vitamins and minerals.