Whole milk powder(26)
Nutritional Enhancers
Flavoring Agents
$3.89 ~ $5.83
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Whole milk powder(26)?
Whole milk powder (26) is a dried dairy product made by removing water from pasteurized whole milk while retaining a minimum of 26% milk fat, primarily used as an ingredient for reconstitution, baking, and enhancing the flavor and mouthfeel of processed foods.
How is Whole milk powder(26) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Receive and test fresh whole milk from approved dairy farms. | Critical Control Point (CCP). Milk must be chilled to below 4°C (39°F). Test for antibiotics, adulterants, bacteria count, and composition (fat, protein). Reject any non-compliant batches. |
| 2 | Pre-treatment & Separation | Pre-heat the milk (e.g., to 50-55°C) and separate it into cream and skim milk using a centrifugal separator. | Efficient separation is vital for accurate standardization. Monitor separator speed and temperature to ensure a clean separation of fat from skim milk. |
| 3 | Standardization | Accurately blend the cream and skim milk back together to achieve a precise fat-to-solids-not-fat ratio. | This step determines the final product composition. The target is a powder with ~26% fat. Use in-line analyzers or frequent lab checks to ensure the correct ratio is maintained before pasteurization. |
| 4 | Pasteurization | Heat the standardized milk to a high temperature for a short time (e.g., HTST at 72°C for 15 seconds) to destroy harmful microorganisms. | Critical Control Point (CCP). Continuously monitor and record the time and temperature parameters to guarantee microbiological safety of the milk before drying. |
| 5 | Evaporation | Concentrate the pasteurized milk by removing a large percentage of its water in a multi-effect vacuum evaporator. | Concentrate milk to a target of 45-55% total solids. The vacuum allows water to boil at a lower temperature, which minimizes heat damage to the milk's nutritional and sensory properties. |
| 6 | Homogenization | Pump the warm concentrated milk through a high-pressure homogenizer to break down fat globules into smaller, uniform sizes. | Monitor homogenization pressure. This is crucial to create a stable emulsion, prevent fat separation in the final powder, and ensure good rehydration and mouthfeel. |
| 7 | Spray Drying | Atomize the concentrated, homogenized milk into a chamber of hot air, causing the water to evaporate almost instantly, leaving behind powder. | Critical Control Point (CCP). Precisely control inlet/outlet air temperatures and feed rate. This dictates the final moisture content (target 2.5-4%), particle density, and solubility of the powder. |
| 8 | Cooling & Sieving | Rapidly cool the powder from the dryer and pass it through a sifter or a series of sieves. | Immediate cooling is essential to preserve quality and prevent clumping. Sieving ensures a uniform particle size, removes any lumps, and improves the powder's flowability. |
| 9 | Packaging | Fill the finished powder into multi-layer, airtight, and moisture-proof containers (e.g., bags or cans). | Packaging environment must have low humidity. Packages are often flushed with an inert gas (e.g., Nitrogen) to displace oxygen, which prevents fat oxidation (rancidity) and extends shelf life. Check for seal integrity. |
| 10 | Quality Control & Storage | Sample and test the final packed product against specifications before release. Store in a controlled environment. | Final checks for fat, moisture, microbiology, scorched particles, and solubility. Store finished goods in a cool, dry, and dark warehouse to maintain product stability. |
Technical Specifications
| Shelf Life | 18 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Whole milk powder(26) |
|---|---|
| Functional Category | Emulsifier; Texturizer; Flavor & Browning Agent; Nutritional Fortifier |
| Key Ingredients | Milk Fat (approx. 26%); Milk Proteins (Casein, Whey); Lactose; Minerals (Calcium, Phosphorus) |
| Mechanism of Action | Milk proteins (casein and whey) act as natural emulsifiers, stabilizing the fat globule dispersion within an aqueous phase. Lactose and proteins contribute to total solids, increasing viscosity and creating a creamy mouthfeel. Upon heating, lactose and amino acids participate in the Maillard reaction, generating desirable brown color and cooked/caramelized flavors. |
| Application Effect in Product | Imparts a rich, creamy mouthfeel and texture; enhances browning and flavor development in baked goods and confections; improves structure and moisture retention in doughs; acts as a whitening and opacifying agent in sauces and beverages; provides nutritional fortification with protein and calcium. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Whole Milk Powder (26% Fat) | Dehydrated Dairy Ingredient | Min. 26% milk fat; good solubility; rich dairy flavor; spray-dried. | Provides authentic creamy taste and mouthfeel from natural milk fat; good emulsification. | Shorter shelf life due to fat oxidation; higher cost than skim or filled powders. | Confectionery (chocolate), premium bakery, ice cream, dairy beverages, recombined milk. | For applications requiring a rich, authentic dairy flavor and creamy texture where cost is secondary. |
| Skim Milk Powder | Dehydrated Dairy Ingredient | Low fat (<1.5%); high protein and lactose; excellent solubility. | Long shelf life; lower cost; provides milk solids and protein without fat; enhances browning. | Lacks creaminess and rich flavor; does not provide fatty mouthfeel. | Bakery (bread), yogurt, low-fat beverages, standardizing liquid milk, protein fortification. | To add milk solids, structure, and browning properties in low-fat applications or when fat is added separately. |
| Fat-Filled Milk Powder | Dairy/Vegetable Fat Blend | Skim milk powder combined with vegetable fat (e.g., palm, coconut) to mimic WMP. | Significantly lower cost than WMP; long shelf life due to stable vegetable fats. | Lacks the authentic flavor of natural milk fat; often perceived as a lower-quality substitute. | Economical beverages, bakery, processed cheese, coffee whiteners, soups and sauces. | As a cost-effective functional replacement for Whole Milk Powder, especially in price-sensitive markets. |
| Buttermilk Powder | Dehydrated Dairy By-product | By-product of butter churning; contains phospholipids; tangy flavor; 4-12% fat. | Superior emulsifying properties; adds a distinct tangy flavor; enhances tenderness in baked goods. | Specific flavor profile is not neutral and may not be suitable for all products. | Pancakes, biscuits, cakes, salad dressings, sauces, and ice cream for improved texture. | For its unique emulsification capabilities and to add a characteristic tangy flavor and tenderness to baked goods. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications