How can dry milk be effectively stored for extended periods?

Storing dry milk in a sealed atmosphere of nitrogen or carbon dioxide is the best method for extending its shelf life. This approach works because these gases displace oxygen, which can cause oxidation and spoilage of the milk products over time. By limiting the milk's exposure to oxygen, the quality, flavor, and nutritional value of the dry milk can be preserved for much longer periods.

While vacuum-sealed bags can also protect the contents from oxygen and moisture, a nitrogen or carbon dioxide atmosphere adds an extra level of prevention against oxidation and microbial growth. Using regular airtight containers will provide some protection against moisture but does not address the oxygen exposure as effectively. Storing in a cool, dry cupboard also helps, but without the atmospheric control, it may not sufficiently inhibit spoilage in the long term.