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Skim Milk Powder (abbreviated as SMP) or well known as Fat Free Dried Milk is one of the first choices of many of those who look forward to low percentage of fat in their food stuff. Fat Free Dried Milk comprises no fat (or to be honest it comprises just 0.5 – 1.5 % of fat). It contains about 95% of milk solids but in case of “instantized SMPs” vitamins such as Vitamin A and Vitamin D are added as well. But “regular” and” instantized SMPs” may contain anti-foaming agents. We produce a wide gamut of high-quality skimmed milk powders with functional properties much more suitable for a wide variety of applications and much more suitable for use in myriad products which include but certainly not limited to ice-cream, chocolates, yogurt, and bakery products. Just get in touch with us to receive superlatively the best in quality SMP from us. We are the best and the most trusted suppliers of SMPs. 

Skim 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 to whey 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.  

contact info: +60111570 / +60173522153