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Friday, April 2, 2010

Question About Milk Powder

I am hoping that someone out there can help me.  I recently called Hillcrest Foods (the place where I order all of my bulk baking supplies) and asked about prices for dry milk powder.  They gave me the prices for both low heat and high heat milk powder.  They could not explain the differences.  I want to use it in making yogurt, baking bread, and in cooking.  Does anyone have a suggestion on which one I should purchase?  Also, could someone please explain to me the difference between the two.

4 comments:

Me said...

Here's what my research yielded:

Nonfat dry milk and skimmed milk powder are classified for use as ingredients according to the heat treatment used in their manufacture. There are three main classifications: high-heat (least soluble), medium-heat, and low-heat (most soluble).

High-heat nonfat dry milk & skimmed milk powder is important for good loaf volume in breads
Low-heat nonfat dry milk & skimmed milk powder is important for optimizing sensory properties in dairy foods and beverages

Low-heat: recommended for fluid milk fortification, cottage cheese, cultured skim milk, starter culture, chocolate dairy drinks, ice cream

High heat: recommended for Bakery, meat products, ice cream, prepared mixes

Debbie said...

Thank you for your research. I find it most helpful and it helps me to make a decision when I purchase milk powder. This explanation is very clear to me.

The Redhead Riter said...

Does that mean that when you bake that homemade bread, we all get a slice? LOL

Debbie said...

Sure :)