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A process for preparing a consumable beverage containing a natural dairy beverage additive in the form of agglomerated natural milk powder. The powder is combined with other ingredients, either prior to being placed in the vending machine or upon demand within the vending machine, for the subsequent

A process for preparing a consumable beverage containing a natural dairy beverage additive in the form of agglomerated natural milk powder. The powder is combined with other ingredients, either prior to being placed in the vending machine or upon demand within the vending machine, for the subsequent creation of a consumable beverage which includes the natural dairy beverage additive.

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1. A method of preparing a consumable beverage which includes a natural dairy beverage additive in powder soluble form, comprising the steps of:agglomerating liquid natural milk into a natural dairy beverage additive powder such that the powder has a particle bulk density in the range of 0.25 g/cc t

1. A method of preparing a consumable beverage which includes a natural dairy beverage additive in powder soluble form, comprising the steps of:agglomerating liquid natural milk into a natural dairy beverage additive powder such that the powder has a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc and a scorched particle mass not greater than 15 milligrams;placing the powder into a device which vends beverages; andvending the powder into beverages vended from the device upon demand. 2. The method of claim 1, wherein the step of agglomerating includes the step of pasteurizing the natural liquid milk, evaporating the milk to approximately 40% to 50% solids, and converting the evaporated milk to an agglomerated powder. 3. The method of claim 2, wherein the step of agglomerating includes the steps of spray drying the milk in a first stage and fluid bed drying the milk in a second stage. 4. A method of preparing a consumable beverage which includes a natural dairy beverage additive in powder soluble form, comprising the steps of:agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc and a scorched particle mass not greater than 15 milligrams;combining, in an automated vending machine, the additive powder with cocoa powder, sugar and water; andheating, in the automated vending machine, the combined dairy beverage powder, cocoa powder, sugar and water. 5. A method of preparing a consumable beverage containing a natural dairy beverage additive, comprising the steps of:agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc and a scorched particle mass not greater than 15 milligrams;combining, in an automated vending machine, the additive powder with ground coffee and water;whipping, using the vending machine, the combined additive powder, ground coffee, and water; andheating, using the vending machine, the mixture of ground coffee, powder and water to make a cappuccino beverage. 6. A method of preparing a consumable beverage includes a natural dairy additive, comprising the steps of:agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc and a scorched particle mass not greater than 15 milligrams;combining the additive powder with cocoa powder and sugar;placing the combined powders in a vending machine; andmixing the combined powders with water, upon demand in the automated vending machine. 7. A method of preparing a consumable beverage which includes a natural dairy additive, comprising the steps of:agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc and a scorched particle mass not greater than 15 milligrams;combining the additive powder with instantized coffee powder;placing the combined powders in a vending machine; andcombining the powders with water in the vending machine resulting in a cappuccino beverage. 8. A method of preparing a natural dairy additive for a consumable beverage, comprising the steps of:agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc and a scorched particle mass not greater than 15 milligrams;combining the additive powder with cocoa powder;placing the combined powders into a consumer package. 9. A method of preparing a consumable dairy beverage into a natural dairy beverage additive, comprising the steps of:agglomerating a natural dairy beverage into a natural diary beverage additive powder such that the powder has a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc and a scorched particle mass not greater than 15 milligrams;combining the additive powder with ground coffee; andplacing the combined powders into a consumer package. 10. A method of preparing a dairy beverage which includes a natural dairy beverage additive, comprising the steps of:agglomerating liquid natural milk into a natural dairy beverage additive powder such that the powder has a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc and a scorched particle mass not greater than 15 milligrams; andplacing the powder into a device which vends beverages. 11. A method of preparing a consumable beverage which includes a natural dairy beverage additive in powder soluble form, comprising the steps of:agglomerating liquid natural milk and milk caseinates to form a completely natural dairy creamer such that the creamer has a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc and a scorched particle mass not greater than 15 milligrams; andpackaging the agglomerated natural dairy powder in single serving or bulk packaging to be directly mixed in a hot beverage as an alternative additive to non-dairy creamers or fluid milk. 12. The method of claim 1, wherein the step of agglomerating comprises the step of agglomerating liquid natural milk into a natural dairy beverage additive powder such that the powder has a moisture ratio in the range of 2.8% to 3.5%. 13. The method of claim 1, wherein the step of agglomerating comprises the step of agglomerating liquid natural milk into a natural dairy beverage additive powder such that the powder has a scorched particle mass in the range of 7.5 milligrams to 15 milligrams. 14. The method of claim 4, wherein the step of agglomerating comprises the step of agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a moisture ratio in the range of 2.8% to 3.5%. 15. The method of claim 4, wherein the step of agglomerating comprises the step of agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a scorched particle mass in the range of 7.5 milligrams to 15 milligrams. 16. The method of claim 5, wherein the step of agglomerating comprises the step of agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a moisture ratio in the range of 2.8% to 3.5%. 17. The method of claim 5, wherein the step of agglomerating comprises the step of agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a scorched particle mass in the range of 7.5 milligrams to 15 milligrams. 18. The method of claim 6, wherein the step of agglomerating comprises the step of agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a moisture ratio in the range of 2.8% to 3.5%. 19. The method of claim 6, wherein the step of agglomerating comprises the step of agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a scorched particle mass in the range of 7.5 milligrams to 15 milligrams. 20. The method of claim 7, wherein the step of agglomerating comprises the step of agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a moisture ratio in the range of 2.8% to 3.5%. 21. The method of claim 7, wherein the step of agglomerating comprises the step of agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a scorched particle mass in the range of 7.5 milligrams to 15 milligrams. 22. The method of claim 8, wherein the step of agglomerating comprises the step of agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a moisture ratio in the range of 2.8% to 3.5%. 23. The method of claim 8, wherein the step of agglomerating comprises the step of agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a scorched particle mass in the range of 7.5 milligrams to 15 milligrams. 24. The method of claim 9, wherein the step of agglomerating comprises the step of agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a moisture ratio in the range of 2.8% to 3.5%. 25. The method of claim 9, wherein the step of agglomerating comprises the step of agglomerating a natural dairy beverage into a natural dairy beverage additive powder such that the powder has a scorched particles mass in the range of 7.5 milligrams to 15 milligrams. 26. The method of claim 10, wherein the step of agglomerating comprises the step of agglomerating liquid natural milk into a natural dairy beverage additive powder such that the powder has a moisture ratio in the range of 2.8% to 3.5%. 27. The method of claim 10, wherein the step of agglomerating comprises the step of agglomerating liquid natural milk into a natural dairy beverage additive powder such that the powder has a scorched particles mass in the range of 7.5 milligrams to 15 milligrams. 28. The method of claim 11, wherein the step of agglomerating comprises the step of agglomerating liquid natural milk and milk caseinates to form a completely natural dairy creamer such that the creamer has a moisture ratio in the range of 2.8% to 3.5%. 29. The method of claim 11, wherein the step of agglomerating comprises the step of agglomerating liquid natural milk and milk caseinates to form a completely natural dairy creamer such that the creamer has a scorched particle mass in the range of 7.5 milligrams to 15 milligrams.