Skimmed Milk Powder(34)
Nutritional Enhancers
Flavoring Agents
$3.02 ~ $4.53
Free sample from 100g(NF)
One unit of:20kg/bag
One unit of:20kg/bag
20kg/bag
Product Info
What is Skimmed Milk Powder(34)?
Skimmed milk powder is a dairy product obtained by removing water from pasteurized skim milk, and it is widely used in processed foods, baked goods, and beverages to provide essential milk solids, enhance texture, and serve as a protein source.
How is Skimmed Milk Powder(34) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Milk Reception | Receive and test fresh, chilled raw milk from approved dairy farms. | Critical Control Point: Milk temperature must be below 4°C. Test for antibiotics, acidity (pH), and composition. Reject any non-compliant batches to ensure starting material quality. |
| 2 | Pre-heating & Separation | Gently heat the milk and pass it through a high-speed centrifugal separator to remove the cream (milk fat). | The separation temperature (typically 45-55°C) is key for efficiency. Monitor the fat content of the resulting skim milk to ensure it meets the specification (e.g., < 0.1%). |
| 3 | Pasteurization | Heat the skim milk to a specific temperature for a defined duration to eliminate harmful microorganisms. | Critical Food Safety Step. Precisely control the time-temperature combination (e.g., 72°C for 15 seconds). This ensures microbiological safety without denaturing the milk proteins excessively. |
| 4 | Evaporation | Remove a significant portion of water from the pasteurized skim milk in a multi-stage evaporator under vacuum. | Monitor the total solids concentration of the condensed milk (target ~45-50%). Operating under a vacuum lowers the boiling point, which protects the milk from heat damage. |
| 5 | Spray Drying | Atomize the concentrated milk into a chamber of hot air, causing the remaining water to evaporate instantly, leaving fine powder particles. | Crucial for final product quality. Tightly control inlet and outlet air temperatures and atomizer speed. This determines the powder's final moisture content (target 3-4%), particle size, and solubility. |
| 6 | Cooling & Sifting | Cool the warm powder from the dryer and pass it through sieves to achieve a uniform particle size. | Rapidly cool the powder to preserve its quality and shelf-life. Use magnets and metal detectors to remove any potential foreign contaminants. Sieving ensures a consistent, free-flowing product. |
| 7 | Packaging | Fill the finished skimmed milk powder into moisture-proof, airtight packaging (e.g., multi-wall paper bags with plastic liners). | Packaging must be done in a low-humidity, controlled environment. Nitrogen flushing is often used to displace oxygen, preventing fat oxidation and extending product freshness. Verify bag weight and seal integrity. |
Technical Specifications
| Shelf Life | 18 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Skimmed Milk Powder(34) |
|---|---|
| Functional Category | Bulking Agent; Texturizer; Flavor Enhancer; Water Binder; Browning Agent |
| Key Ingredients | Lactose; Casein Proteins; Whey Proteins; Minerals (Calcium, Phosphorus) |
| Mechanism of Action | Increases total solids content, providing bulk and viscosity. Casein and whey proteins bind free water through hydrophilic interactions, improving moisture retention and texture. Casein acts as an emulsifier, stabilizing fat globules. Lactose contributes to Maillard browning and flavor development upon heating. |
| Application Effect in Product | Improved body, texture, and mouthfeel in yogurts, ice creams, and beverages. Enhanced crumb structure and volume in baked goods. Promotes desirable golden-brown crust color during baking. Stabilizes emulsions in confectionery and sauces. Increases non-fat milk solids and protein content. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Skimmed Milk Powder (34% Protein) | Dehydrated Skim Milk | ~34% protein (casein & whey), low fat (<1.5%), high lactose (~52%), good water solubility. | Balanced milk flavor; provides both protein and lactose for browning; cost-effective dairy solids. | Lower protein than concentrates; lacks fat for richness (vs WMP); less specialized functionality. | Reconstituted milk, yogurt, ice cream, bakery, confectionery, nutritional beverages. | For adding clean dairy solids, protein, and flavor at a good value, where fat is not required. |
| Whole Milk Powder (WMP) | Dehydrated Whole Milk | ~26% protein, ~26% fat, ~38% lactose, good emulsification from milkfat. | Provides richness, creamy mouthfeel, and full milk flavor due to fat content. | Shorter shelf life due to fat oxidation; lower protein percentage; higher cost per unit of protein. | Infant formula, chocolate, creamy sauces, bakery, full-fat reconstituted milk. | When creaminess, rich flavor, and milk fat functionality are essential. |
| Whey Protein Concentrate (WPC80) | Dehydrated Whey Protein | ~80% protein (whey only), low lactose, low fat, high solubility, fast-digesting. | Very high protein content; excellent gelling and foaming properties; clean, neutral flavor. | Lacks casein's heat stability and opacity; much higher cost; does not provide milky flavor. | Sports nutrition powders, protein bars, clear protein beverages, protein fortification. | For maximum protein fortification with high functional performance (gelling, foaming). |
| Milk Protein Concentrate (MPC85) | Ultrafiltered Milk Protein | ~85% protein (native casein-to-whey ratio), very low lactose, good heat stability. | Extremely high protein content while maintaining natural milk protein ratio; provides opacity and viscosity. | Significantly more expensive than SMP; can have lower solubility depending on processing. | High-protein yogurts, cheese manufacturing, medical nutrition, protein beverages. | For boosting protein to very high levels while keeping the functional properties of casein. |
| Buttermilk Powder (BMP) | Dehydrated Buttermilk | ~30% protein, 5-8% fat (rich in phospholipids), distinct creamy flavor. | Excellent emulsifying properties; provides a rich, tangy flavor and tender crumb in baked goods. | Inconsistent flavor profile depending on source; higher fat than SMP can affect shelf life. | Bakery (pancakes, biscuits), salad dressings, ice cream, sauces. | For superior emulsification and a rich, creamy flavor profile in specific applications. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications