Products
Skim milk powder is obtained by removing water from pasteurized skim milk. It contains 5% or less moisture (by weight) and 1.5% or less milk fat (by weight). By removing moisture to the greatest extent possible, microbial growth is prevented. Skim Milk powder is classified for use as an ingredient according to the heat treatment used in its manufacture. There are three main classifications: high-heat (least soluble), medium-heat, and low-heat (most soluble). Skim milk powders are available in spray-dried form. Spray-dried skim milk powder is available in two forms: ordinary or non-agglomerated (non-instant) and agglomerated (instant).
Physical & Chemical Specifications:
Protein 34.0% min
Lactose 52.0% max
Fat 1.25% max
Ash 8.6% max
Moisture 4.0% max (non-instant)
and 4.5% max (instant)
Microbiological Specifications:
Standard Plate Count < 50,000/g max (non-
Coliform < 10/g max (instant)
E.coli Negative
Salmonella Negative
Listeria Negative
Coagulase Positive
Staphylococci Negative
Scorched particle content 15.0 mg max(spray-dried)
Titratable acidity 0.15% max
Solubility index < 1.0 ml (instant), < 1.25
Color White to light cream color
Flavor Clean, pleasing dairy flavor
Heat Treatment:
Classification
Low-heat
Medium-heat
High-heat
Typical Processing Treatment
Cumulative heat treatment of milk
not more than 70ºC for 2 minutes
Cumulative heat treatment of
70 -78ºC for 20 minutes
Cumulative heat treatment of
88ºC for 30 minutes
Undenatured Whey
Protein Nitrogen* (mg/g)
> 6.00
1.51 - 5.99
< 1.50
* Higher temperatures and/or extended holding times contribute directly to whey protein denaturation. This index is used as a measure of the cumulative heat effects during processing of skim milk powder.
Shelf Life:
12 months under optimal storage conditions.
Packaging:
20 or 25kg bags Kraft paper multi-wall with inner polyethylene liner.