Definition of milk powder

The term "milk powder" refers to a substance produced by removing the water content from milk through a process called evaporation or spray drying. This results in a concentrated, dry form of milk known as milk powder. The milk used to make powder can come from various sources, such as cow's milk, goat's milk, or soy. The history of milk powder can be traced back to the late 19th century when scientists began experimenting with ways to preserve milk for longer periods of time. In 1861, a British entrepreneur named James Horne developed a method of evaporating milk and adding sugar to it, creating a concentrated form that could be stored for several months at room temperature. This early milk powder was called "sweetened condensed milk." However, the rise of powdered milk as a convenient and nutritious food source really began in the early 20th century, with the advent of improved drying techniques. During World War I, the British government began to produce and distribute powdered milk to troops as a way to combat malnutrition. This practice continued during World War II, with the US military also using milk powder as a way to provide nutrition to soldiers in the field. Today, powdered milk continues to be a popular choice for people around the world, particularly in countries where access to fresh milk is limited. It can be used to make a variety of dairy products, such as yogurt, cheese, and ice cream, or can be consumed as a beverage by adding water and sweetener. It is also commonly used in infant formula and as a supplement for athletes and people with special dietary needs. In summary, "milk powder" is a product created by removing the water content from milk, resulting in a concentrated, dried form that can be stored for extended periods of time. Its history dates back to the late 1800s, but its use as a convenient and nutritious food source really took off during the 20th century, particularly during times of war and scarcity.