Maybe a couple dumb questions for those using Sanalac in their recipes, but I'll ask anyway.  

Is Sanalac a coffee creamer or a different brand of powdered milk?

You're using the Sanalac INSTEAD of powdered milk?  Can't imagine it being used IN ADDITION to the powdered milk.

Almost anything is better than powdered milk, but what makes Sanalac (or other products) better?  Creamier?  Better flavor?  Not so "thin"?