Dried milk powder has a volume because it takes up space.
This depends of many factors: temperature, stirring, geometry of container, volume of water, mass of milk, agglomeration of milk powder.
For domestic use, in litres or pints depending on your country. In kilograms of milk solids if you're running a milk powder factory.
the powder milk.
Most powdered milk is dehydrated skim milk.
You can substitute milk powder in recipes with fresh milk, evaporated milk, or 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).
The milk becomes chocolate milk when you stir cocoa powder into it. The cocoa powder mixes with the milk to create a chocolate-flavored drink.
Approximately thirty grams of milk powder will give you half a ltr of milk
SMP - Skimmed milk powder WMP - Whole milk powder
Yes. Heat and moisture can damage milk powder.
This depends on the temperature, stirring, ratio milk/water, time of adding water to powder, volume of the water aliquotes, etc.
The cocoa powder is the solute, and the milk is the solvent.- - - - -Cocoa powder doesn't dissolve in milk. It forms a "suspension." The milk is a carrier.