Powdered milk

 

Powdered milk

 

General description of the various types of powdered milk

 

Spray Whole Milk Powder 26% fat (WMP)

Powdered milk with a milk fat content of between 26 % and 42 % of the weight of the product.

 

Roller* Whole Milk Powder 26% fat

Powdered milk with a milk fat content of between 26 % and 42 % of the weight of the product, obtained by drying the milk on heated rolling cylinders ("Rollers").

 

Skimmed Milk Powder (SMP)

Skimmed milk powder is obtained from liquid whole milk after it has been skimmed, concentrated by evaporation and dried. It has a fat content of 1.5% or less than the weight of the product.

 

Roller* Skimmed Milk Powder

Skimmed milk powder obtained by drying the milk on heated rolling cylinders ("Rollers"). Widely used in the chocolate industry.

* Roller: drying carried out on steam-heated rollers, still used for whole milk intended for particular uses. This is a different method from the Spray Drying system.

 

Instant Skimmed Milk Powder (Instant SMP)

Instant skimmed milk powder is obtained from liquid whole milk after it has been skimmed, concentrated by evaporation and dried, and after the powders have been agglomerated; this additional phase makes it more soluble, more easily moistened and smoother.

 

Semi-skimmed Milk Powder

Powdered milk with a milk fat content of between 1.5 % and 26 % of the weight of the product.


 

Technical characteristics

(The technical characteristics are merely indicative, and may vary depending on the producer)

Top-quality pure, fresh milk made into excellent powdered milk.

 

Skimmed milk powder

Product

Fat

Proteins

Lactose

Ash

Water

  (in %)

Skimmed milk powder

1,0
34,5-37,0
49,0-54,0
7,2-8,2
5,0

 

Colour

Ivory

Organoleptic features

Characteristic sweet, milky taste

Characteristics

Bakery products, elaborate bakery products, milk ice creams, chocolate, chocolate-based products, soups, sauces, speciality food products, meats, desserts

Uses and applications

Positive effect on the flavour of the end product; emulsifier; hygroscopic

Packing

25 kg bags, Big Bags

 

Whole milk powder

Product

Fat

Proteins

Lactose

Ash

Water

  (in %)

Spray whole milk powder

26,0
25,0-28,0
37,0-39,0
5,0-6,5
4,0

 

Colour

Yellowish-white

Organoleptic features

Slightly sweetish, fresh milky flavour

Characteristics

Positive effect on the flavour of the end product
Uses and applications Baby foods, reconstituted condensed milk, bakery products, chocolate, milk ice creams

Packing

25 kg bags, Big Bags, in bulk

 

Powdered cream

Product

Fat

Proteins

Lactose

Ash

Water

  (in %)

Powdered cream

42,0
19,0-23,0
27,0-33,0
4,5-5,5
3,0

 

Colour

Yellowish-white

Organoleptic features

Typical fresh, milky, creamy flavour
Uses and applications

Coffee whitener, chocolate, yoghurt, desserts

Packing

25 kg bags, Big Bags, in bulk