Skimmed 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 toWhey 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.