I noticed that milk powder dissolves after adding it to liquid milk (just the normal milk). That of course would increase the protein/water ratio. Would this be a more efficient way of consuming something like the "water-reduced milk" or something like that, that some here consume? Some people say that in the process of making milk powder, the cholesterol is oxidized and turned into a really bad form. If this is true, fat-free milk powder would probably be better. Are there issues with fat-free milk powder without bad additives?

Please help.

I didn't find the right solution from the Internet.

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