MILK SUBSTITUTES                                                                                (17)

:There are a number of products on the market that purport to take the place of cow

 or goats milk. They range from soy “milk”, rice or other grain “milks”, and beverages

based on milk components such as whey. If there is not a substantial fat content they

may all be stored as you would nonfat dry milk. Those products with a significant fat

content (above 1% by weight) should be stored as you would whole dry milk.

 Do keep in mind that nearly all of these products DO NOT have the same nutritional

 composition as either nonfat or whole milk. In storage food programs dairy products

 serve as important sources of high quality complete proteins, calcium, vitamin D

and possibly vitamin A. If the milk substitute you’re considering does not you’ll

 need to find another adequate source of these important nutrients.

BUYING DRY MILK PRODUCTS

(a)- Be sure the dry milk you are buying has been fortified with vitamins A and D.

 All of the whole and nonfat dry milks I’ve seen come fortified with these two vitamins.

 The dry buttermilk does not come this way, at least the SACO brand does not.

 The flavored dry milks vary by manufacturer.

(b) - There should be no artificial colors or flavors. I believe it is illegal to add

 preservatives to any dry milk sold in the U.S. so a claim of “no preservatives”

on the label is of no consequence. Other nations may be different, however.

(c) - “Extra Grade” on the label indicates the manufacturer has held to higher

processing and quality standards and the milk is somewhat lower in fat, moisture

and bacterial content, is more soluble, and has fewer scorched particles.

There are still some manufacturers of dry milk that sell ordinary Grade

A product, but they are becoming fewer. Every brand of instant powdered milk

 in my local grocery store is the Extra Grade, even the generic store brand.

This, too, may vary outside of the States.

(d) - If you’ll be buying your milk in bulk from businesses such as restaurant

and institutional foods suppliers be sure to specify “low-temperature spray process”

dry milk. The high-temperature process dry milks will not give you a very desirable

 product unless you intend to use it solely for baking.

(e) - Try to buy your dried milk in containers of a size that makes sense for the

 level of consumption in the household. Once it is opened, powdered milk has a

 short shelf life before undesirable changes in flavor and nutrient content occurs.

 If you buy large packages and do not use much at one time, consider breaking it

 down and repackaging into smaller containers at the time of purchase. I vacuum

 seal mine in glass canning jars. Always Check expiration dates, then date and rotate packages.

STORING DRY MILKS

Dry milk products are highly sensitive to environmental conditions, particularly

temperature and moisture. Their vitamins A and D are also photosensitive and

 break down rapidly if exposed to light. The area where your dry milk is stored

 should be kept as cool as possible. Air-conditioning or even refrigeration can greatly

extend the nutrient shelf life. If the storage container is transparent or translucent then

 it should be put into a second container opaque to light or stored in a dark room.

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