High Quality Skimmed Milk Powder (SMP)

Description

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        *4.0% min 
Lactose       *2.0% max 
Fat              1.*5% max 
Ash             8.6% max 
Moisture    4.0% max (non-instant) 
and            4.5% max (instant)

 

Microbiological Specifications:
Standard Plate Count             < *0,**0/g max (non-


Coliform                                  < *0/g max (instant) 
 
E.coli                                       Negative 
Salmonella                              Negative 
Listeria                                    Negative 
Coagulase                               Positive 
Staphylococci                          Negative 
Scorched particle content      *5.0 mg max(spray-dried) 
Titratable acidity                    0.*5% max
Solubility index                       < 1.0 ml (instant), < 1.*5 

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 *0ºC for 2 minutes

Cumulative heat treatment of 
*0 **8ºC for *0 minutes

Cumulative heat treatment of
 *8ºC for *0 minutes

Undenatured Whey 
Protein Nitrogen* (mg/g)

> 6.*0

1.*1 - 5.*9

< 1.*0

* 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:
*2 months under optimal storage conditions.
 
Packaging:
*5kg bags Kraft paper multi-wall with inner polyethylene liner.