What are the Differences between Instant and Non-Instant Milk Powder?

Milk is a very useful, nutritious, and versatile substance that provides essential protein, as well as a variety of minerals to many recipes. Unfortunately, it is highly perishable, so if you don’t use it frequently, it can be inconvenient to keep it in the refrigerator.

For baking, sauces, or emergency use, milk powder can be a better solution. It is advisable in instant and non-instant versions. They are shelf-stable and also perfect for dry storage in the pantry and there are only little differences between them. It is ideal to find one of the best dairy brands for buying the best quality instant fat-filled milk powder, butter, flavoured milk, and many others.

Below, I’m going to share a short description of them that helps you to know about the actual differences between instant and non-instant dry milk powder.

• Dry Milk Powder
  
  Now, milk powder is manufactured industrially but the ideas of producing milk powder have been around for many years. A dairy product manufacturing company made dried milk by boiling it into a paste and then drying the paste in the hot sun. Now, the milk is generally non-fat milk that stores better and is pasteurized and concentrated. After that, the milk is dried by spraying droplets onto a hot roller or with dry air. The instant and non-instant milk powder are prepared and used differently.

• Instant Dry Milk Powder
  
  Instant dry milk power is generally pasteurized using a similar method as liquid milk at a high temperature for a short time. It minimizes the effect on its flavour. It is then evaporated in a vacuum chamber that removes most of the moisture without providing it a cooked flavour.
  
  
  
  Instant milk powder is usually produced by spraying droplets of concentrated milk inside a heated chamber. This milk powder is basically light and bulky, as well as feels gritty when rubbed between the fingers. It mixes gently in the water. For regular drinking purposes, its flavour is delicious when it is kept inside the fridge the whole night after mixing.
  
  
• Non-Instant Milk Powder
  
  This milk powder is also made by concentrating the milk for removing most of its water. It follows methods mostly similar to the ones that are used for evaporated milk, which cooks out the dampness at a higher temperature compared to the process used for instant skim milk.
  
  This provides it a discernible flavour more similar to taste like the evaporated milk. There are some brands of non-instant milk that use the heated-chamber process of producing powder, but most spray the droplets of concentrated milk onto a heated roller. It produces a fine and dense powder that reconstitutes slowly. There are some non-instant milk powders that are also non-fat, though whole-milk versions are available.
  
  
• Using Milk Powder
  
  You can use instant dry milk powder for making liquid skim milk, or also as an ingredient in baked goods and other dishes. Instant milk powder, like liquid milk, generally contains enzymes that can interfere with yeasts or gluten development. And due to this, bakers like to use non-instant milk powder. In smaller quantities, instant and non-instant milk powder can be used interchangeably in the most recipes. 

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