Milk is high in nutritional values, it is calcium-rich and packed with high-quality protein. Besides, it is easily digested and absorbed by the human body, hence, it is also known as “Nature’s Perfect Food”. However, fresh milk has a much shorter shelf life, making it highly perishable.  Powdered milk is another alternative to milk products that are made from regular milk. Is fresh milk healthier than powdered milk?

In fact, powdered milk is nutritionally equivalent to fresh milk. Both powdered milk and fresh milk come from the same ingredient, which is 100% raw milk. The standard processing procedures of milk are the same, including separation, pasteurisation, and so on.

After these standard processes, powdered milk is made by evaporating milk to concentrate powdered milk. Lowering the water content and increasing the proportion of solids including protein, fat, and calcium. Therefore, powdered milk has the same nutrition as fresh milk. It provides macronutrients and bone-building minerals such as protein and calcium.

Powdered milk also works out to be cheaper than fresh milk. It is a convenient, more shelf-stable alternative to fresh milk. The removal of water in powdered milk inhibits the growth of microorganisms like for instance yeast and mould. It prolongs the shelf life naturally without the use of preservatives. It is ideal for storage at room temperature for up to 2 to 3 years.

The Manufacturing Process of Stolle Immune Milk

Stolle Immune Milk gives you exclusive and patented bioactive factors and antibodies that are clinically proven to improve your quality of life and balance your body’s immune system.

Initially, immune milk was only available as fresh fluid milk which has a short shelf life. The founder, Mr. Stolle soon realised that the best way to extend the shelf life would be to dry it as powder.

However, the standard spray drying technology which is using high heat treatment would destroy all the antibodies and bioactive components of immune milk. Hence, Mr. Stolle decided to build and utilise the novel low-heat processing and drying method for operation.  

Additionally, Mr. Stolle and the team had developed assays to test the antibodies in immune milk including skimmed milk powder (SMP) and milk powder concentrate (MPC) to ensure the milk nutrients and antibodies are well retained.