Milk powder is derived from milk and is used as a substitute for several different purposes. In the making of milk powder raw milk is efficiently evaporated which is then further condensed and processed. Powdered milk is used for different purposes as for example in the manufacture of infant formula, confectionary and recipes for baked goods and other sweets. During the evaporation process, milk is also pasteurized under controlled temperatures to secure no bacterial growth.
Historically speaking in the investigation of milk powder, the first modern production of the powder is discovered to have been by Russian doctor Osip Krichevsky back in 1802. Commercially speaking, dried milk was first organized by Russian chemist M. Dirchoff in 1832, 30 years after Krichevsky. However, T.S. Grimwade was in 1855 the first to take patent on a dried milk procedure along with William Newton who in 1937 took patent on a vacuum drying process for milk powder.
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