In dry milk, important minerals such as calcium, magnesium, and phosphorus can be found.
Dry milk contains B vitamins, which help improve metabolism.
Nutritional Value
Dry milk contains a high amount of protein – about 25-35% of its total weight.
In 100 grams of dry milk, there are approximately:
- Calories: 496 kcal
- Proteins: 26 g
- Fats: 27 g
- Carbohydrates: 38 g
The glycemic index of dry milk is 26, making it acceptable for use in a keto diet in moderate amounts.
The glycemic load (GL) of dry milk also remains low.
However, due to its carbohydrate content, it should be consumed with caution.
Consumption Recommendations:
- Limit the portion to 30 grams per day.
- Use it as an addition to protein shakes or low-carb recipes.
Lipid Profile
Dry milk contains various types of fats, although they are present in small amounts. The main components of the lipid profile of dry milk include:
- Saturated fatty acids: approximately 65-70% of the total fat volume.
- Monounsaturated fatty acids: about 25-30% of the total fat volume.
- Polyunsaturated fatty acids Omega-6 (LA): less than 5% of the total fat volume.
- Polyunsaturated fatty acids Omega-3 (ALA): less than 1% of the total fat volume.
Interesting Facts about Dry Milk
Invented in the 19th century. The process of drying milk was first patented in 1855 by American inventor Gustav Gohmert. This marked the beginning of mass production of dry milk.
Used in space missions. Due to its long shelf life and light weight, dry milk has become an important product for astronauts embarking on long space journeys.
Can come in various forms. It can be found in the form of powder, granules, or even tablets, making it convenient for storage and use.
Retains most nutrients. The drying process allows for the preservation of proteins, vitamins, and minerals, although some may be destroyed at high temperatures.
There are several types of dry milk. There is skimmed, semi-skimmed, and whole dry milk, which allows for choosing a product based on individual needs.
Used in cheese production. Many cheese manufacturers add dry milk to their recipes to improve consistency and increase yield.
It is not just milk, but a multifunctional ingredient. It can be used in cosmetic products, such as face masks and moisturizing creams.
A source of probiotics. Some types of dry milk are enriched with probiotics, which are beneficial for digestion and overall health.
An important part of survival foods. It is often included in survival kits and military rations due to its nutritional value and light weight.
Used as an egg substitute. Vegans and people with egg allergies use dry milk in baking as a replacement by mixing it with water.
Substitution options in recipes
Coconut cream. Lactose- and casein-free, but with almost twice the fat. In baking, reduce butter/cream by 10% and add a pinch of salt to achieve a "dairy" flavor.
