section_path: Varieties and brands/Powdered milk
section_name: Powdered milk
paragraph_text: Powdered milk
  
  The most durable form of milk is powdered milk, which is produced from milk by removing almost all water. The moisture content is usually less than 5% in both drum- and spray-dried powdered milk.
  
  Freezing of milk can cause fat globule aggregation upon thawing, resulting in milky layers and butterfat lumps. These can be dispersed again by warming and stirring the milk. It can change the taste by destruction of milk-fat globule membranes, releasing oxidized flavors.