DRY MILK Whole or skim non-fat milk sprayed into a drying tower. Jets of hot air hit the milk and it evaporates. Dry milk should be kept in a cool, dry, well insulated place or sealed air tight. Once part has been evaporated it is homogenized. There is no need to pasteurize it, because the germs have already been killed by boiling it.
Vitamin D is added and it is then canned.
This will kill any additional bacteria that might have been introduced during the canning process. The sugar is added before evaporation. It is canned, packaged and stored. There is no need for sterilization, the sugar will not allow bacteria to grow. After churning butter, liquid is produced.