Dried milk

Milk and milk components have come to play an increasingly important part in modern nutrition. The food industry requires components that will live up to the standards it demands of the finished products from both a nutritional and a technological point of view. These are not only standard products, but also special products tailored to the customer's individual needs.

Milk is not produced everywhere in sufficient quantities to ensure its availability throughout the region and at all seasons of the year. In some places there is far more milk than local or regional markets need. Milk production is subject to typical seasonal and cyclical fluctuations. Times of surplus are followed by shortages, and vice versa, even in Europe. The consumer markets for milk and fresh dairy products require a constant supply of milk. This involves an interregional balancing process in which supplies surplus to local or regional needs are used to meet the demand from urban areas with many consumers or from areas where unfavourable production conditions make it impossible to produce enough milk. The milk that is surplus to these requirements is processed to yield storable products.