Varesti@lemmy.zip to Lemmy Shitpost@lemmy.world · 6 days agoDon't stop until you hit the saturation point!lemmy.zipexternal-linkmessage-square65linkfedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkDon't stop until you hit the saturation point!lemmy.zipVaresti@lemmy.zip to Lemmy Shitpost@lemmy.world · 6 days agomessage-square65linkfedilink
minus-square🌸𝓯𝓵𝓸𝔀𝓮𝓻🌸@sh.itjust.workslinkfedilinkarrow-up0·6 days agoYes. It’s milk sprayed as a fine mist in a heated chamber. Moisture evaporates and is pumped away. Powder falls to the ground and is transported away with a conveyor to packaging.
minus-squarecheese_greater@lemmy.worldlinkfedilinkarrow-up0·5 days agoThats so fucking cool and futuristic
minus-squareFrenchgeek@lemmy.mllinkfedilinkarrow-up0·6 days agoI think the pressure is lowered too to avoid cooking the milk.
minus-squareKatana314@lemmy.worldlinkfedilinkEnglisharrow-up0·6 days agoSo much liquid processing occurs in my mind as just boiling it, it’s kind of interesting to hear of a more inventive setup.
minus-squarezaphod@sopuli.xyzlinkfedilinkarrow-up0·6 days agoYou can also freeze dry liquids, it’s at least used to make instant coffee, not sure about powdered milk.
minus-squarecheese_greater@lemmy.worldlinkfedilinkarrow-up0·5 days ago dry liquid Think that 1000 times fast
minus-square🍉 DrRedOctopus 🐙🍉@lemmy.worldlinkfedilinkarrow-up0·6 days agogoing to blend butter with powdered milk to have the most milk per milk anyone has ever had my bones will be indestructible
minus-square🌸𝓯𝓵𝓸𝔀𝓮𝓻🌸@sh.itjust.workslinkfedilinkarrow-up0·6 days agoUse cocoa butter and you basically have white chocolate
minus-squarecheese_greater@lemmy.worldlinkfedilinkarrow-up0·5 days agoSilence! A white chocolate h8ers mouth is not for the exiting of words but the entrance…
Yes. It’s milk sprayed as a fine mist in a heated chamber. Moisture evaporates and is pumped away. Powder falls to the ground and is transported away with a conveyor to packaging.
Thats so fucking cool and futuristic
I think the pressure is lowered too to avoid cooking the milk.
So much liquid processing occurs in my mind as just boiling it, it’s kind of interesting to hear of a more inventive setup.
You can also freeze dry liquids, it’s at least used to make instant coffee, not sure about powdered milk.
Think that 1000 times fast
going to blend butter with powdered milk to have the most milk per milk anyone has ever had
my bones will be indestructible
Use cocoa butter and you basically have white chocolate
Silence!
A white chocolate h8ers mouth is not for the exiting of words but the entrance…