Skimmed Milk Powder
Skimmed milk powder is obtained by removing water from pasteurized skim milk by spray-drying. Skimmed milk powder is classified according to the heat treatment used in its manufacture (high heat, medium heat, and low heat). It contains 5% or less moisture and 1.5% or less milk fat. Skimmed milk powder has 35% minimum milk protein. When it comes to the application of skimmed milk powder, it is seen as an economical source of non-fat dairy solids. Skimmed milk powder is used in a wide variety of applications.
Origins
Europe (France, Germany, Ireland, Portugal, Belgium, Poland, New Zealand)
United Kingdom
South America (Uruguay, Argentina)
Specifications
Moisture, %m/m : 5.00 max
Milk protein in milk : 34.00 max
Solids non-fat.% m/m
Milk fat %m/m : 1.50 max
Titratable acidity (as lactic acid) : 18.00 max
(ml-0.1 N NaOH/10 gm SNF)
Total Ash, on dry basis. % (m/m) : 9.3 max
Solubility Index, mi : 1.00 max
Melamine, mg/kg : 1.00 max
Total plate count, cfu, in Ig :3000 max
Total coliform count, in Ig : 10 maz
Yeasts and mould. cfu/g : 100 max
Salmonella, in 25g : Absent
Staphylococcus aureus, in 1.0g : Absent
Lead, mg/kg : 0.02 max
Applications
Bakery Viennese Pastry
Confectionery
Reconstituted dairy products such as milk drinks and yoghurts
Soups, sauces, dressings
Conditions:
dark, dry (humidity max. 70 %), recommended temperature approx. 15-25 °C,
keep frost-protected, away from odorous materials
Primary packaging
25 kg paper bag with poly-liner
