Water is removed from fresh milk to make dried milk.
Butter can not be made from dried milk.
Toned milk or double toned milk is the milk that has had the fat removed and then mixed with fresh milk. The fat is then removed a second time. To do this at home, skim the aft from milk, and then mix the skim milk with fresh milk to repeat the process. This is a choice milk because milk fat takes up a lot of the contents of milk. When the fat is removed, there is more room for the other nutrients. Toned milk has double the nutrients of regular milk.
it is the milk that causes the consitpation not the chocolate, you could be lactose
The advantage of powdered milk is that it has a longer shelf life than fluid milk and you can portion it out as needed.
Fresh milk or liquid milk goes bad because: One- It has bacteria in it. Two- If it gets above about forty degrees the bacteria starts to ferment the milk. Three- Dried milk or powdered milk cannot support bacteria, because the lack of water denies a good reproduction place for bacteria, and thusly, the powdered milk does not go bad.
Dried milk powder has a lot of protein in it.
Whole milk that has been dried to a powder form, of course!
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.
Okara is the slurry by-product of soy milk making, it is not a curd. It can be used fresh or dried in vegetarian recipes.
Fresh milk is.
Muesli is a breakfast dish made of raw rolled oats. It may contain other ingredients such as grains, fresh or dried fruits, seeds and nuts, milk, soy milk, yogurt or fruit juice.
An early patent for a commercial process to manufacture dried milk was granted in 1855