High Quality Skimmed Milk Powder
Skimmed milk powder is made by removing fat from fresh milk and then drying it. Except for the fat that can be reduced to about 1%, there are no significant changes. Skimmed milk powder is milky white or light yellow, with a mild creamy aroma and a sweet taste. It must not have a spoiled, burnt or foul odor, and is in powder form. Skimmed milk powder is a powdered product made solely from milk, with or without food nutritional enhancers, and after defatting, concentration, and drying. It has a protein content of no less than 34% of non fat milk solids and a fat content of no more than 2.0%. It is suitable for people who are obese and need supplementary nutrition to drink.
Product Details
Products Description
Skimmed milk powder is produced by removing fat from fresh milk and then drying it. Apart from the fat content being reduced to around 1%, other components remain largely unchanged. It should appear creamy white or slightly yellowish, with a mild milky aroma and slight sweetness, and must be free from spoiled, burnt odors or off-flavors. The product is in powder form.
Specification
|
Item |
Standard |
Analysis Result |
|
|
Bulk Density(g/100ml) |
450-550 |
500 |
|
|
Dextrose Equivalent |
20-26 |
24 |
|
|
Moisture |
6.0% max |
5.6 |
|
|
pH |
4.5-6.5 |
6 |
|
|
Ash |
0.6% max |
0.1 |
|
|
Solubility |
≥98% |
Pass |
|
|
Total plate count |
≤3000/g |
100 |
|
|
Coliform |
≤30/100g |
<30 |
|
|
Salmonella |
Negative |
No Detected |
|
Application
Full-fat milk powder is widely used due to its convenience and nutritional value:
1. Ready-to-Drink Beverage
It serves as a shelf-stable alternative to liquid milk. Simply reconstitute with water to obtain restored milk, offering easy storage and transportation.
2. Essential Ingredient in Food Industry
Baking: Used in bread, biscuits, cakes, and ice cream to enhance creamy flavor and nutritional profile.
Confectionery: A key component in milk candies, chocolates, toffees, and similar products.
Beverages: Applied in milk tea, coffee creamers, fortified cereals, and nutritional drinks.
Meat Products: Acts as a water-retaining agent and flavor enhancer in sausages, meatballs, etc.
Food Service: Used in soups, sauces (e.g., béchamel), and desserts.
Home Cooking: Functions as a seasoning in both Chinese and Western dishes to enrich flavor.
Packaging and Shipping
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