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.
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Beverage Industry
Serves as a base for non-fat and low-fat beverages, enhancing nutritional content and mouthfeel.
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Pharmaceutical Industry
Utilized as a filler in tablets and capsules, ensuring consistent dosage and stability of pharmaceutical formulations.
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Animal Feeds
Provides a high-quality protein source in animal nutrition, promoting healthy growth and productivity in livestock.
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Confectionery
Improves texture and flavor in chocolates, candies, and other sweet treats.
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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
| Specifications | Typical Values | Method | Principle |
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Moisture, m/m | max 5 % | 4% | IDF Standard 26:1964 | Gravimetry, drying; 103±2 0C |
Fat, m/m | max 1.5 % | 1% | Gerber /Teichert Metod, NADRG: 1978 | Gerber |
Protein (in the non fat dry matter), m/m (Nx6,38) | min 34 % | 35% | IDF Standard 20B: 1993 | Kjeldahl, titrimetry |
Ash, m/m | max 9 % | 7% | IDF Standard 90:1986 | Furnace; 825±25 0C |
Lactose, m/m | min 52 % | 53.5 % | NADRG: 1978 | Subsidence, (Cu2O) |
Titratable acidity (L.A.) | max 0.17 % | 0.15 % | ADMI: 1971 | Titrimetry |
pH (in 10 % solution) | min 6.50 | Jun.70 | TS 11860 | pH metre |
Density, g/cm3 | min 0.600 | 0.650 | NADRG: 1978 | Volumetry Gravimetry |
Solubility index, ml | max 1 | 0.5 | IDF: 1964 | Centrifugation |
Scorched Particles | Disk A/B | A | ADMI: 1971 | Visual comparasion with standard disks |
Microbiological Properties
| Specifications | Typical Values | Method | Principle |
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Total plate count, cfu/g | max 40.000 | 7.000 | TS 1019 | Plate Count Agar |
Coliform, cfu/0.1 g | max 10 | negative | FDA: 1998 | Fluorocult VRB Agar |
E.coli, cfu/g | negative | negative | FDA: 1998 | Fluorocult VRB Agar |
Staph.aureus, cfu/g | negative | negative | Anon., 1998 (38) | Baird-Parker Agar |
Salmonella, cfu/25g | negative | negative | TS 8907 | Selenit-Cystin Broth & Bismut-Sülfite Agar |
Yeast & Mould, cfu/0.1 g | max 10 | negative | Pitt&Hocking, 1997 (86) | YGC Agar |