Milk powder, or dried milk, is cow's milk with almost all of its water removed, leaving a fine pale-cream powder that keeps for months to years without refrigeration and dissolves back into liquid milk when stirred into water. Made by concentrating milk and then spray-drying it into a dry solid, it is one of the most traded dairy commodities in the world — split into whole and skimmed (non-fat) grades — and works as both a reconstitutable drink and a concentrated dairy ingredient that adds body, browning and a cooked-milk flavour to bread, confectionery, ice cream and countless processed foods.