Whole milk powder is obtained by removing water from pasteurized, homogenized whole milk through evaporation and spray drying processes. It possesses all the appealing qualities of milk and, in its dry form, is an important ingredient in the manufacture of a remarkable range of food products.

Whole milk powder is best to be used within 6 months.  Since the product contains a high level of milk fat, deterioration in taste, caused by the tendency of fat to oxidize.  

Whole milk powder should be kept in a cool, dry storage room and should not be exposed to direct sunlight or strong odors.

Non-fat dry milk is a product that is created when water is removed from pasteurized non-fat milk. It contains lactose, milk proteins and minerals in the same relative proportions as the fresh milk from which it was made. 

The powder should be stored under cool, dry conditions. With its low moisture content, chemical reactions in skim milk powder stored at room temperature take place so slowly that the nutritive value is not affected, even after years of storage.

Buttermilk powder is low in fat and provides an excellent source of protein. It is also a source of calcium, phosphorous, riboflavin and vitamin B12.

This product is cultured Buttermilk, which has a slightly tangy and sour taste. Unlike the flavored liquid buttermilk, it’s not clearly sour. 

Without oxygen contact,the shelf life of buttermilk can be very long. The best before date on the package is just a reference. Once the bag is opened, please used it up sooner.

The powder should be stored under cool, dry conditions.