First, it is necessary to understand that high heat NFDM is only required for use in some baking applications…not all baking applications. In certain baking applications, high heat treated milk powder is required because whey proteins, in low heat treated powders, that denature during the baking process will interfere with desired final properties of the baked goods. This is not the case, however, for all baked goods…only some baked goods. In many baking applications, medium heat and low heat milk powders can be used as the milk powder ingredient. It is in those applications where our MPC powder can be used as a substitute ingredient for skim milk powder. Also, MPC may be used as a substitute for high heat skim milk powder in some baking applications.
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