Milk powders are immensely more stable than fresh milk but protection from moisture, oxygen, light and heat is needed in order to maintain their quality and shelf life. Milk Powders readily take up moisture from the air, leading to a rapid loss of quality and caking or lumping. The fat in WMPs can react with oxygen in the air to give off-flavors, especially at higher storage temperatures (> 30 C) typical of the tropics. It is recommended for manufacturing fresh, natural tasting products for bakery, confectionery, dairy, infant food and ready meal applications. We provide milk powder from USA and sell it mainly to Japan.
