Skim milk powder
Description
Skim milk powder is a soluble powder produced by drying pasteurized standardized cow’s milk.
For use in various industries:
- • Dairy industry: for reconstituting powdered milk and producing related dairy products (e.g., cheeses, yogurts, cottage cheese, sour cream, ice cream powder mixes)
- • Confectionery and bakery industry: sweets, candies and fillings, milk chocolate, bakery products, long loaf bread, ring-shaped bread rolls, rich dough pastry, wafer sheets, filled wafers, cookies, honey cookies, muffins, cakes, cupcakes, puddings, mousses, etc.
- • Baby food: Baby formulas
- • Meat industry: cooked and other sausages, frozen semi-finished products (cutlets, rissoles, stuffed crêpes, dumplings, etc.)
Advantages:
- – Extended shelf life (12 months)
- – Practically does not differ from fresh milk in terms of nutritional and healthful properties
- – Absolutely hygroscopic due to amorphous lactose
| Parameter | Description |
| Texture and appearance | Fine homogenous powder. May contain some lumps falling apart with a light mechanical impact |
| Flavor and odor | Clean, characteristic of pasteurized milk |
Physico-chemical characteristics
| Parameter | Value |
| Fat in dry matter, %, max | 1,5 |
| Mass fraction of moisture, % max | 5,0 |
| Mass fraction of protein in non-fat milk solids, % min | 34 |
| Mass fraction of milk sugar (lactose), % | 54,0 to 47,0 inclusive |
| Titratable acidity, 0T | 14 to 21 inclusive |
| Purity group, min | I |
Solubility index, cm3 of crude sediment,
max | 0,2 |
