Sure, especially in the olden days of yore. Also known as powdered milk.
No, you have to use milk powder.
yes
Yes, milk powder is soluble in water. Otherwise you'd get chunky milk when you went to use it!
No, you can substitute buttermilk for milk but not for baking powder.
the powder milk.
Most powdered milk is dehydrated skim milk.
Milk is not as concentrated as sweetened condensed milk. It has more water, and a lot less sugar. To change the proportions to match sweetened condensed milk you will need to add milk powder and sugar to the milk, or you could just use water, milk powder and sugar in the following proportions: 1/2 cup water 1 cup milk powder 3/4 cup sugar This is approximately equivalent to a 425g/15 oz can of sweetened condensed milk.
Milk powder softens the crumb achieved in breadmaking. You will end up with a softer croissant by using milk or milk powder, as opposed to water. (Milk and milk powder give a very similar result).
Well, that depends you can make chocolate milk with milk and chocolate syrup. Or, you can use cocoa powder.
Approximately thirty grams of milk powder will give you half a ltr of milk
Yes: you can use a greater volume of fresh milk (preferably scald it first) instead of powdered (substitution charts range from four to 9.5 times the amount of fresh milk instead of milk powder). In many recipes you can just leave out the milk. Or use dried buttermilk, or malted milk powder.
SMP - Skimmed milk powder WMP - Whole milk powder