powdered milk binder

[rayjay]

Is there a difference in best powdered milk binder between using WHOLE milk powder and SKIM milk powder to use making emulsified products?

[wheels]

Is the protein not higher in whole milk?

[DanMcG]

I think the nonfat dried will have more protein and would make a better binder. Although the fat in whole milk might add a better mouth feel..
On a side note, I just bought some powered heavy cream just to see what it will do in some bratwurst or bockwurst

[DanMcG]

Is the protein not higher in whole milk?

non fat has to be 34% protein or more ( I think)
whole milk I think runs in the 20% range

[rayjay]

using google search it appears that powdered skim milk is higher in protein than powdered whole milk. Is THAT the important part or is it the difference in fats that makes one a better binder than the other?

[wheels]

Apologies. I meant NFDM is higher but it didn't come out that way!

using google search it appears that powdered skim milk is higher in protein than powdered whole milk. Is THAT the important part or is it the difference in fats that makes one a better binder than the other?

It's the protein.

[rayjay]

OK, if it's the amount of protein that makes it bind better, why can't I use Vital Wheat Gluten which is 75% protein?

[NCPaul]

The type of protein and moisture matters as well.

[rayjay]

The type of protein and moisture matters as well.

Thank you for that information. Now to research protein types.

[rayjay]

OK, haven't delved much into types of proteins, their sources etc., but I was able to find out that Vital Wheat Gluten is indeed used in sausage manufacture.
I found it at http://www.fao.org/3/x6556e/X6556E02.htm entitled Sausage Raw Materials. Even found some more bits of information I haven't seen elsewhere.