Solids are used mainly because it is less expensive than fresh milk and can be stored without refrigeration for a long time. Whole milk powder or solids are not used because they can develop rancidity quickly and do not dissolve as readily as non-fat milk solids. Some bakers feel that another benefit of powdered milk is, it does not have to be scalded for yeast dough. If it is high heat processed, the enzymes that would interfere with the yeast are already neutralized. This stands for Ultra Heat Treated and the process means milk can be kept for up to 6 months on a shelf without refrigeration if unopened.
Many people keep it in their cupboards for times when they run out of fresh milk.
It is also useful in remote areas where no fresh milk is available. Then it is packed in an aseptic pack, which is sterile, so bacteria cannot get in to spoil it. After processing, dairy products are packaged. After packaging, they are stored in cool rooms until they are transported by refrigerated trucks to stores. Also available from Public Health Service are Grade A Public Health Ordinance and milk ordinance code.