Filled milk is a milk substitute made by combining non-dairy fats or oils with milk solids. It is used to replace fresh milk products in regions where there is inadequate storage facilities or where milk is little or not produced. The properties of reconstituted milk more closely resemble those of homogenized milk than whole milk. Much of the filled milk in the market contains coconut oil, which is inexpensive and more resistant to oxidation than milk fat. In addition, its melting characteristics mimic that of milk fat.

Main Research: Dr Miskandar Mat Sahri