Whole milk powder is produced by removing water from pasteurized milk through a process known as spray drying. This powder typically contains between 26% and 40% milk fat (by weight) on an “as is” basis, and it retains all the nutritional qualities of milk in its dry form. Whole milk powder is essential for the production of various food products. It can be reconstituted to create dairy products like yogurt and milk drinks, and it serves as a source of fat and non-fat milk solids in confections and baked goods. Additionally, the powder can be fortified with vitamins, making it suitable for repackaging for consumer use in milk beverages, homemade yogurt, and as a creamer for tea and coffee.