Storing Dry Milk

Things to consider when buying dry milk.

Be sure to buy dry milk fortified with vitamins A and D.

A box claiming "No Preservatives" may be on the label but it is not legal to have preservatives in milk processed and sold in the US. Also, Grade A may be indicated for the quality of the milk, but all food processing plants use grade A milk.

o"Extra Grade" indicates slightly lower butterfat and moisture content, contains fewer bacteria and scorched particles, and is more soluble.

An open container of dry milk it will not last as long as a closed one. Large containers are great just sitting on the shelf, but won't last as long once you open them.

Dry milk should be kept in water-tight, air-tight containers.

As with all storage foods, date milk when you buy it and don'tt buy more than you would drink before it goes bad.

Best Storage Conditions

oTemperature: The key to keeping your milk fresh is keep it cool.

  • 50 degrees 48 months
  • o
  • 70 degrees 24 months
  • o
  • 90 degrees 3 months

oOxygen: packaging with nitrogen or carbon dioxide will yield the longest shelf life. Vacuum canning is another option.

Packaging: In dry climates, metal cans are the best way to store dry milk. In humid locations, watch for corrosion on the cans, but metal cans are best for keeping out moisture as well. Cardboard or polyfilm packages will not store as long, you should find a material that is water proof and air impermeable.

Moisture: Keep dry milk should be kept, you guessed it - dry. Moisture will cause caking.

Light: If you store your dried milk in a clear container, such as a glass jar or plastic bag, make sure to keep them in a dark location to reduce the chance of changes in flavor and odor.

o* Taken from Food Storage CENTRAL