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Skimmed Milk Powder

Skimmed Milk Powder

Enhancing nutritional profiles with low-fat dairy excellence across various industries.

What is? Where we use?

Skimmed Milk Powder is a dairy product produced by removing the fat from milk and drying it into a fine powder. This process retains essential nutrients such as proteins, lactose, vitamins, and minerals while significantly reducing the fat content, making it ideal for health-conscious consumers. Skimmed Milk Powder serves as a versatile ingredient in numerous applications, providing a high-quality protein source for various food products. In the food industry, it enhances the nutritional value and texture of bakery items, dairy products like yogurt and cheese, and non-fat beverages. Its functional properties also make it suitable for infant formulas, ensuring balanced nutrition for growing infants. Additionally, Skimmed Milk Powder is an economical choice for animal feed formulations, promoting healthy growth and productivity in livestock. In the pharmaceutical sector, it is used as a filler in tablets and capsules, ensuring consistent dosage and stability. Its adaptability and nutritional benefits make Skimmed Milk Powder a valuable ingredient across multiple industries.

  • Beverage Industry

    Serves as a base for non-fat and low-fat beverages, enhancing nutritional content and mouthfeel.

  • Pharmaceutical Industry

    Utilized as a filler in tablets and capsules, ensuring consistent dosage and stability of pharmaceutical formulations.

  • Animal Feeds

    Provides a high-quality protein source in animal nutrition, promoting healthy growth and productivity in livestock.

  • Confectionery

    Improves texture and flavor in chocolates, candies, and other sweet treats.

  • Food Industry

    Enhances nutritional value and texture in bakery products, infant formulas, dairy products like yogurt and cheese, and non-fat beverages.

Chemical & Physical Properties

SpecificationsTypical ValuesMethodPrinciple
Moisture, m/mmax   5 %4%IDF Standard 26:1964Gravimetry, drying; 103±2 0C
Fat, m/mmax   1.5 %1%Gerber /Teichert Metod, NADRG: 1978Gerber
Protein (in the non fat dry matter), m/m (Nx6,38)min    34 %35%IDF Standard 20B: 1993Kjeldahl, titrimetry
Ash, m/mmax   9 %7%IDF Standard 90:1986Furnace; 825±25 0C
Lactose, m/mmin    52 %53.5 %NADRG: 1978Subsidence, (Cu2O)
Titratable acidity (L.A.)max   0.17 %0.15 %ADMI: 1971Titrimetry
pH (in 10 % solution)min   6.50Jun.70TS 11860pH metre
Density, g/cm3min   0.6000.650NADRG: 1978Volumetry Gravimetry
Solubility index, mlmax  10.5IDF: 1964Centrifugation
Scorched ParticlesDisk  A/BAADMI: 1971Visual comparasion with standard disks

Microbiological Properties

SpecificationsTypical ValuesMethodPrinciple
Total plate count, cfu/gmax  40.0007.000TS 1019Plate Count Agar
Coliform, cfu/0.1 gmax  10negativeFDA: 1998Fluorocult VRB Agar
E.coli, cfu/gnegativenegativeFDA: 1998Fluorocult VRB Agar
Staph.aureus, cfu/gnegativenegativeAnon., 1998 (38)Baird-Parker Agar
Salmonella, cfu/25gnegativenegativeTS 8907Selenit-Cystin Broth & Bismut-Sülfite Agar
Yeast & Mould, cfu/0.1 gmax  10negativePitt&Hocking, 1997 (86)YGC Agar