Powdered milk

Powdered milk is usually stored easier than liquid milk, which will go rancid after some time if not refrigerated.

It is usually created by forcing pasteurized and concentrated milk through a nozzle with many tiny holes and spraying it in a hot chamber made of stainless steel, where the water evaporates and the particles fall off as powdered milk. Although full fat and reduced fat versions are available, most powdered milk is sold as nonfat dry milk.

Powdered milk was first made in the 20th century and is used extensively today. It is not normally available in Western European countries and Japan, but easily found in some tropical countries such as Malaysia and Singapore.