Milk powder is always made from pasteurised milk—no exceptions. Raw milk products are actually illegal in Australia, so you can trust that every milk product you buy (including milk powder), is pasteurised for your safety. 

All milk used to make milk powder starts with pasteurisation. This process heats the milk to 72^°C for at least 15 seconds and then quickly cools it down to kill harmful bacteria and microorganisms. It’s important to note: Raw milk products are illegal in Australia, so everything sold for human consumption, including milk powder, must be pasteurised. 

To create milk powder, milk is pasteurised and then undergoes a spray drying process to remove most of the water. The result is milk powder that’s approximately 97% milk solids and 3% moisture. These solids are a mix of fat, protein, lactose, and minerals, and the exact proportions vary depending on the type of milk powder. 

One of the big advantages of powdered milk is its long shelf life—unopened milk powder can last up to a year if stored properly in a cool, dark place. 

Australian milk powder comes in many forms, like skim milk powder and whole milk powder. It’s used in a wide range of products, including chocolates, processed meats, ready-to-cook meals, baby foods, ice cream, yoghurt, health foods, and even reduced-fat milks.