skim milk powder
Nutritional Enhancers
Flavoring Agents
Emulsifiers
Thickeners
$3.02 ~ $4.53
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is skim milk powder?
Skim milk powder is the resulting solid dairy product when water is removed from pasteurized skim milk, used extensively in the food industry to provide milk solids, protein, and improved texture in products like baked goods, confectionery, and processed foods.
How is skim milk powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Milk Reception & Quality Control | Receive and test raw whole milk upon arrival at the facility. | Control Point: Milk temperature, antibiotic tests, acidity (pH), and bacterial count. Note: Only high-quality milk is accepted to ensure final product safety and quality. |
| 2 | Cream Separation | Pre-heat milk and pass it through a centrifugal separator to remove the milk fat (cream). | Control Point: Separation temperature (e.g., 45-55°C) and separator efficiency. Note: This is the key step that creates skim milk, aiming for a fat content of less than 1.5%. |
| 3 | Pasteurization | Heat treat the skim milk to eliminate pathogens and inactivate enzymes. | Control Point: Precise temperature and holding time (e.g., 72°C for at least 15 seconds). Note: This is a Critical Control Point (CCP) for food safety. |
| 4 | Evaporation (Concentration) | Remove a significant portion of water from the pasteurized skim milk under vacuum. | Control Point: Vacuum level and temperature; target total solids concentration (e.g., 45-55%). Note: This makes the next drying step far more energy-efficient. |
| 5 | Spray Drying | Atomize the concentrated milk into a fine mist within a chamber of hot air, causing instant evaporation of the remaining water. | Control Point: Inlet/outlet air temperature, feed rate, and atomizer speed. Note: This determines the final moisture content (typically < 4%), particle size, and solubility of the powder. |
| 6 | Cooling & Sifting | Cool the freshly produced powder and pass it through screens or sieves. | Control Point: Final powder temperature and sieve mesh size. Note: Proper cooling prevents clumping and quality degradation. Sifting ensures a uniform, free-flowing powder. |
| 7 | Packaging | Fill the finished powder into multi-layered, moisture-proof bags or containers. | Control Point: Package integrity (seals), fill weight accuracy, and metal detection. Note: Packaging must be moisture and oxygen-proof to protect the powder and ensure a long shelf life. |
Technical Specifications
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | skim milk powder |
|---|---|
| Functional Category | Water Binding Agent; Emulsifier; Browning Agent; Texturizer; Nutritional Fortifier |
| Key Ingredients | Casein and Whey Proteins; Lactose; Milk Minerals (e.g., Calcium Phosphate) |
| Mechanism of Action | Milk proteins (casein, whey) possess hydrophilic and amphiphilic properties, enabling them to bind water for moisture retention and to stabilize fat-in-water emulsions. The lactose component acts as a reducing sugar, participating in the Maillard reaction with protein amino groups upon heating to generate desirable color and flavor compounds. Upon hydration and heating, proteins denature and aggregate to form a gel network, contributing to viscosity and structure. |
| Application Effect in Product | Improved moisture retention, crumb softness, and volume in baked goods. Enhanced viscosity, creaminess, and emulsion stability in dairy products, sauces, and soups. Promotes development of a golden-brown crust color during baking. Increases the protein and calcium content of the final product. Contributes to a smooth texture and prevents ice crystallization in frozen desserts. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Skim Milk Powder | Non-Fat Dairy Powder | Dehydrated non-fat milk, high in protein and calcium, minimal fat content (<1.5%). | Very low fat and calories; long shelf life; adds protein without adding richness or fat. | Lacks creamy texture and rich flavor; can clump when mixing. | Low-fat baking (bread), fortifying smoothies, emergency food supply. | For long-term storage, low-fat recipes, or adding nutrition without fat. |
| Whole Milk Powder | Full-Fat Dairy Powder | Dehydrated whole milk, contains milk fat (~26%), provides a rich flavor. | Creamy texture and full flavor most similar to fresh milk; adds richness to baked goods. | Higher in fat and calories; shorter shelf life than skim powder due to fat oxidation. | Reconstituting as drinking milk, enriching sauces, baking rich pastries and cakes. | When creaminess, richness, and a full dairy flavor are desired. |
| Buttermilk Powder | Cultured Dairy Powder | Dehydrated cultured buttermilk, acidic and tangy flavor profile. | Adds a distinct tangy flavor; the acidity tenderizes gluten in baked goods. | Not a direct substitute for regular milk due to its taste; primarily used for baking. | Baking recipes that require buttermilk, such as pancakes, biscuits, and scones. | Specifically for baking to provide tang and a tender crumb. |
| Soy Milk Powder | Plant-Based Powder (Legume) | Made from dehydrated soy milk; dairy-free, vegan, high in complete plant protein. | Excellent dairy-free alternative; suitable for vegans and those with lactose intolerance. | Has a distinct 'beany' flavor that can be noticeable; is a common allergen. | Vegan baking, dairy-free smoothies, a milk replacement for those with allergies. | For a high-protein, plant-based, and completely dairy-free option. |
| Coconut Milk Powder | Plant-Based Powder (Fruit) | Dehydrated coconut cream, high in fat (mostly saturated), strong coconut flavor. | Provides intense creaminess and a rich tropical flavor; dairy-free and vegan. | Very high in fat; strong flavor is not versatile and limits its use. | Curries, soups, desserts, and beverages where a coconut flavor is desired. | To add a dairy-free, creamy texture and distinct coconut flavor to dishes. |
| Whey Protein Isolate | Dairy-Derived Protein Supplement | Highly filtered milk protein (>90%), very low in lactose, fat, and carbs. | Extremely high protein concentration; rapidly absorbed by the body. | Does not taste or function like milk; it's a supplement, not a culinary milk replacer. | Post-workout recovery shakes, boosting the protein content of foods with minimal flavor impact. | For maximum protein intake with the fewest additional calories from fat or carbs. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications