Whole Milk Powder

Whole Milk Powder is a convenient, shelf-stable alternative to fresh milk, offering the same rich flavor and creamy texture in a versatile powdered form. With a long shelf life and no need for refrigeration, it’s perfect for everyday use as well as travel, camping, or emergency storage. Simply mix with water to enjoy a glass of milk, or add directly to recipes.

This powder blends smoothly into baked goods, soups, sauces, pancakes, puddings, gravies, and even mac and cheese, giving dishes a thick, creamy consistency. Easy to store and simple to use, whole milk powder makes it possible to enjoy the taste and versatility of milk anytime, anywhere.

Protein: It does the body good.

Many foods provide us with nourishing amounts of quality protein; each is unique in its own right.

One of the many nutritional qualities of whole milk is that it offers a unique blend of fast (whey) and slow-digesting (casein) proteins, allowing for maximal use of this essential macronutrient. 

According to an article in the national library of medicine titled, Health-Related Aspects of Milk Proteins, “Casein and whey protein are the major proteins of milk. Casein constitutes approximately 80% of the total protein in bovine milk, and whey protein accounts for about 20%. Casein is chiefly phosphate-conjugated and mainly consists of phosphate-micelle complexes. It is a heterogeneous family of 4 major components: alpha (As1 & 2 casein), beta-, gamma-, and kappa-casein.” “Whey protein is a collector of globular proteins with a high level of a-helix structure. The acidic basic and hydrophobic-hydrophilic amino acids are distributed in fairly balanced form. Alpha-Lactalbumin and beta-lactoglobulin are the predominant whey proteins. Among other types of whey proteins, immunoglobulins, serum albumin, lactoferrin, lactoperoxidase, and protease-peptones must be mentioned.” (1)

Cottage cheese is a curdled milk product containing high amounts of curds and whey.

Many athletes like Bill Star, author of The Strongest Shall Survive, discuss the importance of eating cottage cheese regarding athletes and those with muscle wasting conditions multiple times daily and including one of those servings before bed to support muscle recovery. It is an excellent source of casein (a slow-digesting protein), a great source of highly bioavailable protein, and high-quality fats.

Nourishing fats in milk: Not all fats are created equal. 

The fats contained in whole dairy are shown to be highly complex and provide the body with great nourishment. Although milk fat is often not consumed as an isolated food, it has been given a bad wrap. As more food science emerges, we understand the wide range of components contained in milk, like essential vitamins, minerals, high-quality protein, and a wide range of fatty acids; therefore, how these fats in milk function in the body take on a new meaning.

According to a review titled Composition, structure, and absorption of milk lipids: a source of energy, fat-soluble nutrients, and bioactive molecules, “Milkfat is not only a source of bioactive lipid components, but it also serves as an important delivery medium for nutrients, including the fat-soluble vitamins. Bioactive lipids in milk include triacylglycerides, diacylglycerides, saturated and polyunsaturated fatty acids, and phospholipids.”

“Among the 12 major milk fatty acids, only three (lauric, myristic, and palmitic) have been associated with raising total cholesterol levels in plasma, but their individual effects are variable-both towards raising low-density lipoproteins and raising the level of beneficial high-density lipoproteins. The cholesterol-modifying response of individuals to consuming saturated fats is also variable.” Therefore, milkfat’s composition, functions, and biological properties will need to be re-evaluated as the food marketplace moves increasingly towards more personalized diets.” (2)

The breakdown of fatty acids in whole milk:

1. 62% Saturated
2. 30% Monounsaturated
3. 4% Polyunsaturated
4. 4% Transfats

Transfats: What’s the story?

There are two major types of transfats in the food supply.

1. Industrial: Formed by partial hydrogenation of vegetable oils
2. Natural occurring: Trans fatty acids in milk and meat that biohydrogenation ruminant animals create.

Naturally occurring trans fatty acids include vaccenic acid, the main TFA in dairy, and rumenic acid, the biologically active form of CLA (conjugated linoleic acid).

In a review titled Evaluation of the Impact of Ruminant Trans Fatty Acids on Human Health: Important Aspects to Consider, “The definition and evaluation of trans fatty acids (TFA) with regard to foodstuffs and health hazards are not consistent. Based on the current situation, the term should be restricted only to TFA with isolated double bonds in trans-configuration.

Conjugated linoleic acids (CLA) should be separately assessed. Ideally, the origin of the consumed fat should be declared, i.e., ruminant TFA (R-TFA) and industrial TFA (non-ruminant; I-TFA). In ruminant fat, more than 50% of R-TFA consists of vaccenic acid (C18:1 t11). In addition, natural CLA, i.e., c9,t11 CLA, is also present. Both are elevated in products from organic farming. In contrast to elaidic acid (t9) and t10, which occur mainly in partially hydrogenated industrial fat, t11 is partially metabolized into c9,t11 CLA via Δ9-desaturation. This is the major metabolic criterion used to differentiate between t11 and other trans C18:1. t11 indicates health-beneficial effects in several studies.

Moreover, CLA in milk fat is associated with the prevention of allergies and asthma. An analysis of the few studies relating to R-TFA alone makes clear that no convincing adverse physiological effect can be attributed to R-TFA. Only extremely high R-TFA intakes cause negative changes in blood lipids. In conclusion, in most European countries, the intake of R-TFA is assessed as being low to moderate. Restricting R-TFA would unjustifiably represent a disadvantage for the organic farming of milk.” (3)

Dairy-derived bioactive peptides: A potential solution for healthy mood, blood pressure, and sleep.

The purpose of showing these studies is to understand the potential of bioactive peptides in milk. These studies used high concentrations of these peptides in the isolated form to understand which compounds were allotted to each result. It is unclear how much you derive of each peptide from whole milk powder. Z Natural Foods makes no claims that you obtain the same results by using our whole milk powder.

A double-blind study looking to investigate the effects of bioactive milk-derived peptides (alpha (s1)-casein hydrolysate)on blood pressure, heart rate, and cortisol concentration levels in humans facing consecutive stressful situations showed impressive results. The results showed a significant decrease in cortisol concentration levels, heart rate remained stable, and a lower adverse effect on blood pressure in the group given the peptides. There was an increased heart rate and no reduction of concentrated cortisol levels in the placebo group. (4)

In another study describing the effects of alpha-S1 casein tryptic hydrolysate on daytime workers from Japan with insomnia, it was concluded that after two weeks of treatment, there was improved sleep quality. Also, after four weeks of treatment, there was a decrease in sleep latency and daytime dysfunction. (5)

Finally, in a study of 63 women suffering from at least one stress-related disorder like anxiety, fatigue, or sleep issues received either a placebo or 150 mg of alpha (s1)-casein hydrolysate for 30 days. The 30-day treatment showed to reduce symptoms of stress-related adverse effects on intelligence, cardiovascular, emotions, and digestion. (6)

Summary of Important information

Z Natural Foods hand-picks specific individual ingredients for our customers based on three concepts to provide the best quality product possible for supporting optimal well-being.

1. Versatility
2. History of safe and effective usage
3. Strong evidence of positive research outcomes in human
4. One of the many nutritional qualities of whole milk is that it offers a unique blend of fast (whey) and slow-digesting (casein) proteins, allowing for maximal use of this essential macronutrient.
5. According to an article in the national library of medicine titled, Health-Related Aspects of Milk Proteins, “Casein and whey protein are the major proteins of milk. Casein constitutes approximately 80% of the total protein in bovine milk, and whey protein accounts for about 20%.
6. Casein is chiefly phosphate-conjugated and mainly consists of phosphate-micelle complexes. It is a heterogeneous family of 4 major components: alpha (As1 & 2 casein), beta-, gamma-, and kappa-casein.”
7. “Whey protein is a collector of globular proteins with a high level of a-helix structure. The acidic basic and hydrophobic-hydrophilic amino acids are distributed in fairly balanced form. Alpha-Lactalbumin and beta-lactoglobulin are the predominant whey proteins. Among other types of whey proteins, immunoglobulins, serum albumin, lactoferrin, lactoperoxidase, and protease-peptones must be mentioned.”
8. The fats contained in whole dairy are shown to be highly complex. As more food science emerges, we understand the wide range of components contained in milk, like essential vitamins, minerals, high-quality protein, and a wide range of fatty acids; therefore, how these fats in milk function in the body take on a new meaning.
9. According to a review titled Composition, structure, and absorption of milk lipids: a source of energy, fat-soluble nutrients, and bioactive molecules, “Milkfat is not only a source of bioactive lipid components, it also serves as an important delivery medium for nutrients, including the fat-soluble vitamins. Bioactive lipids in milk include triacylglycerides, diacylglycerides, saturated and polyunsaturated fatty acids, and phospholipids.”
10. There are two major types of transfats in the food supply; Industrial: Formed by partial hydrogenation of vegetable oils. Natural occurring: Trans fatty acids in milk and meat that biohydrogenation ruminant animals create.
11. “Among the 12 major milk fatty acids, only three (lauric, myristic, and palmitic) have been associated with raising total cholesterol levels in plasma, but their individual effects are variable-both towards raising low-density lipoproteins and raising the level of beneficial high-density lipoproteins. The cholesterol-modifying response of individuals to consuming saturated fats is also variable.” Therefore, milkfat’s composition, functions, and biological properties will need to be re-evaluated as the food marketplace moves increasingly towards more personalized diets.”

Some research suggests that Whole Milk Powder may contain the following constituents:

1. Minerals: Calcium, Potassium, Phosphorus, Magnesium, Iron
2. Vitamins: Vitamin A, Vitamin E, Vitamin C, Vitamin B-12, Niacin
3. Essential Fatty Acids: Omega 3 and Omega 6
4. Amino Acids: Threonine, Phenylalanine, Alanine, Valine, Leucine, Lysine, Isoleucine, Methionine, Cystine, Tryptophan

100% natural and minimally processed

Suggested Use: Mix 1 scoop (32g) of whole milk powder with 1 cup of water to make 1 cup of milk. Use a blender for best results. Water at room temperature or warmer mixes best. Measurements are approximate. Adjust to desired taste.

Mixing suggestion: To increase flavor and nutritional profile, combine with our Dark Chocolate Whey, Vanilla Cream Whey, Chocolate Coconut Collagen, or even Delicious Greens.

Miscellaneous Facts about our Whole Milk Powder

Ingredients: Pasteurized Whole Milk.

Other Names: milk powder, powdered milk, dry milk, instant milk, dehydrated milk.

Origin: Wisconsin, USA. Packaged with care in Florida, USA.