Milk Powder

Milk Powder :

Nonfat dry milk is a product that is created when water is removed from pasteurized nonfat milk. By depriving microorganisms of the water which they require in order to develop, drying allows skim milk powder to have a shelf life of up to 3 years if stored properly. It contains lactose, milk proteins and minerals in the same relative proportions as the fresh milk from which it was made. Skim milk powder is by far the most common type of milk powder available. The powder should be stored under cool, dry conditions and should be protected from contact with water during storage. With its low moisture content, chemical reactions in skim milk powder stored at room temperature take place so slowly that the nutritive value is not affected, even after years of storage.

Various Uses :

Dried milk is used widely as a food ingredient. For the past several years, the largest markets for skim milk powder (SMP) have been dairy, prepared dry mixes, confectionery and bakery. SMP can be reconstituted by adding water to obtain liquid milk, recombined by adding water and fat in such a quantity to achieve the desired fat content, or simply used as an ingredient. Its high nutritional quality combined with its versatile and multi-functional properties make it attractive for many applications.

Principal Components :

Lactose 49.5 - 52.0%
Fat 0.6-1.25%
Protein 34.0-37.0%
Ash 8.2-8.6%
Moisture 3.0-4.0%