Is it used as a binder? I've seen several recipes that call for milk powder and wondered what it does for the sausage.
Is milk powder the same as powdered milk, or is it processed differently?
Thanks guys. I had a hunch it was a binder, but wanted to double check. The SS I have made in the past did not have any milk powder in it, so it will be interesting to try a batch with it and see if there is a discernible difference
Is there much difference between using the milk powder or the soy protein concentrate? I haven't used either one yet. I do have the soy protein concentrate. Thanks for the help. I was wondering about them myself.
I haven't used the soy protein but I'm sure it works well. Just have to go with the recommended amount. Like I said, I have been using dry milk powder for many years and will always use it. My sausage retains it's moisture and have almost no loss. Some folks don't use it and are happy with their sausage. It's all about personal preference really. Try the soy or dry milk in a 5 pound batch and see how it works for you. Reinhard