NEOH Ingredients / NEOHpedia: Whole milk powder and whey powder

Whole Milk Powder / Whey Powder

Without whole milk powder there is no whole milk chocolate. And milk chocolate is our favorite chocolate! Since we at NEOH want to get our money's worth when it comes to the taste of something sweet, we have coated our bars with a thin layer of the finest milk chocolate. Beside the great taste, we have in the whole milk and whey powder yet another protein source for our sugar fighters.

Whole milk powder is best known as the main ingredient of infant and toddler food in the form of pre-milk. Without whole milk powder, we could not satisfy our taste for something sweet with whole milk chocolate. Full-cream milk powder is essential here, because normal milk has too high a percentage of water for the production of chocolate. Whole milk powder is obtained from the raw material milk by drying. 

Whole milk powder is milk in dried form as powder. Since whole milk has a water content of about 87.5%, it cannot be used for the production of chocolate, since the H2O content is much too high. For this reason, the milk is removed from the water in a single process in order to produce whole milk chocolate.  

Whey powder is dried whey. The powder consists of 13% protein and 76% lactose. Whole milk powder is used in the food industry as a food supplement in various sweets and desserts as well as in pre-food. The latter is used as food for babies and toddlers. The product is also used in cheese and yoghurt. In addition, the powder is used in Third World countries or crisis areas to provide particularly emaciated children or adults with calories.

The powder only needs to be mixed with clean drinking water.  Skimmed milk powder is also used in molecular biology and biochemistry for various immunological tests. For example, to block antibodies with proteins.  

Whey powder is mainly used as a supplier of animal protein in foods such as margarine. 

Between six and seven liters of whole milk are needed to produce one kilo of whole milk powder. 

 1. Purification of the fresh whole milk
2. Pasteurization (heating longer and more intensive than for production of skimmed milk powder)
3. Spray drying in the spray tower (the milk is sprayed through fine nozzles into hot air at a temperature of approx. 200 degrees, but the milk is only heated up to a maximum of 80 degrees, which is why the majority of the vitamins contained in the milk are retained).or:Roller drying (mass is applied on rotating, hot rollers and scraped off after complete drying) 

Whey powder is also produced by drying whey, a by-product of cheese production.

• Safe from a nutritional point of view
• Rich in vitamins
• Many minerals and trace elements, especially iron, sodium, potassium, calcium and vitamin C
• Good solubility
• Low water content

Online Sources

https://www.srf.ch/sendungen/puls/alltag-umwelt/milchpulver-fast-so-gut-wie-sein-ursprung https://www.kleinezeitung.at/lebensart/gesundheit/gesundessen/5438231/Zum-Weltmilchtag_Mythos-und-Wahrheit_Wie-ungesund-ist-Milch-wirklich https://www.bmel.de/SharedDocs/Downloads/Ernaehrung/Gesundheit/Milch-und-Milchprodukte.pdf?__blob=publicationFile https://www.welt.de/gesundheit/article106418745/Inhaltsstoff-der-Milch-schuetzt-vor-Uebergewicht.html https://www.vitamine.com/lebensmittel/molkenpulver/

Sources

BECKETT, S. T.: The science of chocolate. Cambridge, UK: Royal Society of Chemistry (RSC paperbacks, v. 1) (2000)

DANZL, W. UND ZIEGLEDER, G.: Chemie Ingenieur Technik 80 (3), S. 351–357 (2008)

DANZL, W. UND ZIEGLEDER, G.: Deutsche Molkerei-Zeitung : DMZ 132 (17)

DEWETTINCK, K. ET AL.: Milchwissenschaft - Milk Science International 51 (1), S. 25–28 (1996)

FRANKE, K. UND HEINZELMANN, K.: International Dairy Journal 18 (9), S. 928–931 (2008)

ZIEGLEDER, G. ET AL.: LWT-Food Science and Technology 37 (6), S. 649–656 (2004)

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