What can I substitute for non-fat dry milk?
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer the question, “What can I substitute for non-fat dry milk?” with an in-depth analysis of the non-fat milk along with its uses, and will also discuss all the possible substitutes of non-fat dry milk.
What can I substitute for non-fat dry milk?
We can have several substitutes for non-fat dry milk such as regular milk, liquid non-dairy alternatives, coconut milk powder, soy milk powder, rice powder, and cashew powder.
These substitutes become necessary when we are unable to find the original product, so substitutes do the work in place of that.
Historically, non-fat dry milk (NFDM) has been the U.S.’s major dairy export in 2000, 17% of U.S. non-fat dry milk, 35% of dry whey, 47% of lactose, and 11% of whey protein concentrate production were exported (1).
Substitutes for non-fat dry milk
Some of the possible substitutes of non-fat dry milk are as follows:
Regular milk
Regular liquid milk is one of the easiest substitutes for non-fat milk powder. Dry milk has all those ingredients by which the liquid milk is also enriched, only the major difference is that dry milk is an evaporated form of regular dry milk. Whole Milk Powder is produced by removing water from pasteurized and homogenized whole milk (1).
Regular milk is beneficial to health due to its nutrients and taste, these qualities are almost similar in both types of milk either in powdered form or in liquid.
If we make a comparison between whole milk and whole fat milk powder:
Nutrients in one cup (240 mL) of whole milk are as stated below, according to the USDA:
- Total calories: 149
- Fats: 8 grams
- Carbs: 12 grams
- Calcium: 20 per cent of the daily value (DV)
- Protein: 8 grams
Nutrients in 32 grams (one-quarter cup) of whole fat milk powder will be (2). The nutrients and the caloric value of 32 g of whole fat dry milk is equal to one cup of whole fresh milk, thus this amount of dry milk is necessary to reconstitute one cup of fluid milk.
- Total Calories: 149
- Fat: 8 grams
- Proteins: 8 grams
- Calcium: 22 percent of the daily value
- Carbs: 12 grams
Liquid milk also adds water to the recipes, liquid milk could not be used in all the recipes because it can make the recipes wet or soggy that will destroy the recipe’s nature. This is only good in some of the recipes such as in baking products or making soups.
Milk’s different types such as whole fat milk, reduced fat, nonfat milk can be used as a substitute for milk powder. The recipes will be more creamy and richer if the milk contains more fat. The nature of recipes depends upon the fat content of milk. Besides the fat content, the amount of protein and lactose also vary among dried and fluid milk products. For example, whole milk powder contains substantially less lactose than nonfat dry milk, although they both have the same relative solids content (1).
In some of the recipes, buttermilk in powder form is required where buttermilk in dried form is more suitable due to the content of acid which is present in buttermilk powder that alternates to some extent the flavour, texture, and taste of the recipe.
Buttermilk powder can be used to enhance the functional, nutritional, and organoleptic properties of bread; the supplementation of buttermilk powder enhances the dough properties, such as resistance to extension and maximum resistance and dough stability. Additionally, it also improves the protein and mineral contents (2).
Liquid non-dairy alternatives
Liquid non-dairy alternatives could be used in place of nonfat dry milk such as soy milk, oat milk, or almond milk.
Liquid non-dairy alternatives are only perfect in those recipes where regular milk is being replaced with this substitute because liquid non-dairy alternatives are mostly available in powder form. We use this powdered form of milk with water to make a good alternative to the original product in the recipe.
In substituting, we can use the same content as 1 cup which is 240 ml of milk in place of 32 grams or one-quarter cup of dry milk powder, and these both will be replaced by 240 ml or 1 cup of liquid in any of the recipes.
Plant-based milk alternatives are fluids derived from maceration of plant material soaked in water and comminution to a size range of 5-20 μm through homogenisation such that mammalian milk is simulated in appearance and consistency. Soy milk and almond milk are rich creamy milky white liquid which display similarities to cow milk in appearance and consistency (3).
These almonds, soy are plant-based milk which also consists of different nutrients in different content, their flavours also vary. Substituting the original product with these alternatives changes the taste, nutritional content, and texture to some extent.
Coconut milk powder
Coconut milk is extracted from grated coconut meat of mature coconuts of usually 12–14 months. It is milky white in color, oil in water emulsion. Coconut milk is essentially free from fiber, contains protein (3.3 g/100 g) and total fat (26.7 g/100 g). Freshly extracted coconut milk contains small amounts of the water-soluble B vitamins and ascorbic acid, major carbohydrate present is primarily sucrose and some starch ().4
Coconut milk powder is also considered one of the good substitutes for nonfat milk powder. Coconut milk is synthesized by spray-drying cream or coconut milk. Spray drying is a process where liquid is atomised to form small droplets and then fed into a hot medium. The numerous small droplets have a large surface area that allows the fast removal of moisture (5).
Coconut milk powder is enriched with a high content of fat which is a perfect replacement for whole milk powder in cooking and baking. Coconut milk powder is mostly suggested in some of the recipes such as sauces, curries, and soups.
Due to the high content of fat, if we use it in baking products then baking products result in heavier nutrient-containing goods.
Coconut milk is vegan, lactose, and dairy-free. So, it can be easily digested in those people who have lactose indigestion problems.
Because coconut milk is a high-fat emulsion, additives are required to minimize the oxidation of fat and to allow the powder to flow freely when spray drying the coconut milk. Additives, such as maltodextrin (a polysaccharide derived from starch), are required to achieve a stable emulsion which leads to production of a stable powder (5).
It is also claimed that some of the food industries which prepare coconut milk powder also add sodium caseinate, which is a protein extracted from milk. Sodium caseinate acts as emulsifier to stabilize the powdered coconut milk.
Soy milk powder
Soy milk powder is also one of the good substitutes for nonfat dry milk powder.
Soymilk powder is the product obtained by removal of water from liquid soymilk, or by the blending of edible quality soy protein and soybean oil powders. Soymilk powder shall contain not less than 38.0 % soy protein, not less than 13.0 % soy fat and not less than 90 % total solids. Spray-drying is the most widely used commercial method for drying milks because the very short time of heat contact and the high rate of evaporation give a high-quality product with relatively low cost (6).
Soy milk powder has more resemblance in taste, nutrients, and flavour with the regular milk powder as compared to all other non-dairy substitutes for nonfat milk powder.
Other FAQs about Milk that you may be interested in.
Can you substitute regular milk for almond milk?
Conclusion
In this brief article, we have answered the question, “What can I substitute for non-fat dry milk?” with an in-depth analysis of the non-fat milk along with its uses, and will also discuss all the possible substitutes of non-fat dry milk.
References
- Gould, Brian W., and Hector J. Villarreal. A descriptive analysis of recent trends in the international market for dry milk products. No. 1797-2016-142041. 2002.
- KUMAR, RAVINDER et al. Natural and cultured buttermilk. Fermented milk and dairy products, 2015, 203-225.
- Kundu, Preeti, JyotiKA DhANKhAr, and AShA ShArMA. Development of non dairy milk alternative using soymilk and almond milk. Curr Res Nutr Food Sci J, 2018, 6, 203-210.
- Divya, P. M., et al. A concise review on oil extraction methods, nutritional and therapeutic role of coconut products. J Food Sci Technol, 2022, 1-12.
- Abdullah, Zalizawati, et al. The effect of drying temperature and sodium caseinate concentration on the functional and physical properties of spray-dried coconut milk. J Food Sci Technol, 2021, 58, 3174-3182.
- Giri, S. K., and S. Mangaraj. Processing influences on composition and quality attributes of soymilk and its powder. Food Eng Rev, 2012, 4, 149-164.
