Whole Milk Powder(34)
Nutritional Enhancers
Flavoring Agents
Emulsifiers
$3.89 ~ $5.83
GB 19644-2024
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Whole Milk Powder(34)?
Whole Milk Powder is a dairy ingredient made by dehydrating pasteurized whole milk while retaining its full milkfat content, and it is primarily utilized to impart rich dairy flavor, texture, and nutritional value in confectionery, baking, and beverage applications.
How is Whole Milk Powder(34) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Milk Reception & Quality Control | Receive and test fresh whole milk from approved dairy farms. | Critical Control Point (CCP): Milk must be fresh, chilled (< 4°C), and tested for antibiotics, adulterants, acidity, fat, and protein content. Reject any milk that fails quality standards. |
| 2 | Preheating & Pasteurization | Heat the raw milk to a specific temperature for a set duration. | Typically heated to 72-75°C for 15-20 seconds (HTST). This step is crucial to kill pathogenic bacteria, deactivate spoilage enzymes (e.g., lipase), and prepare the milk for evaporation. |
| 3 | Fat Standardization | Adjust the milk's fat-to-solids-non-fat ratio by adding or removing cream. | The final powder must meet a specific fat content, typically 26-28%. Precise standardization ensures product consistency and compliance with regulatory requirements. |
| 4 | Evaporation | Concentrate the milk by removing a significant portion of its water content in a multi-stage evaporator. | The milk is concentrated to a target total solids level of 45-50%. This is done under vacuum at low temperatures to prevent heat damage, preserving nutritional value and flavor. |
| 5 | Homogenization | Pass the concentrated milk through a homogenizer at high pressure. | This step breaks down large fat globules into smaller, uniform sizes. It ensures a stable emulsion, preventing fat separation and improving the reconstitution properties and mouthfeel of the final powder. |
| 6 | Spray Drying | Atomize the heated concentrate into a fine mist inside a large chamber with a stream of hot air. | This is the core drying step. The hot air instantly evaporates the water, leaving fine powder particles. Control of inlet/outlet air temperatures is critical to achieve the target moisture content (typically 2.5-4.0%) and desired particle structure. |
| 7 | Powder Cooling & Sieving | Cool the finished powder and pass it through a series of sieves or sifters. | The powder must be cooled rapidly to below 30°C to maintain stability. Sieving removes any oversized lumps or burnt particles, ensuring a free-flowing and uniform powder. |
| 8 | Packaging & Storage | Fill the powder into multi-layer, moisture-proof bags, often with gas flushing, and store in a controlled environment. | Packaging is performed promptly to prevent moisture uptake. Nitrogen flushing is often used to displace oxygen, preventing fat oxidation and extending shelf life. Store in a cool, dry place away from strong odors. |
Technical Specifications
| Solubility | Soluble in water; emulsion-forming |
| Storage Conditions | Store <25 °C, RH <65% |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
bakery
confectionery
dairy
soups
sauces
dry mixes
beverages
frozen foods
Mechanism of action:
| Parameter | Whole Milk Powder(34) |
|---|---|
| Functional Category | Texture Modifier; Emulsifier; Browning Agent; Flavor Contributor |
| Key Ingredients | Milk Fat (Butterfat); Milk Proteins (Casein, Whey); Lactose; Minerals |
| Mechanism of Action | Milk proteins (caseinates) act as natural emulsifiers, stabilizing fat globules within an aqueous phase. Milk fat contributes to lubricity, tenderness, and a creamy mouthfeel. During heating, lactose and amino acids undergo the Maillard reaction, generating non-enzymatic browning (melanoidins) and complex flavor compounds. Proteins also contribute to water binding and viscosity. |
| Application Effect in Product | Improves crumb structure and tenderness in baked goods; imparts a creamy texture and rich mouthfeel in confectionery and beverages; develops golden-brown crust color and roasted flavors during baking; enhances nutritional value with high-quality protein and calcium; stabilizes emulsions in soups and sauces. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Whole Milk Powder | Dairy Powder | High fat content (~26-40%), soluble, creamy flavor, source of protein and calcium. | Provides rich, creamy mouthfeel and full dairy flavor. Versatile for drinking, cooking, and baking. | Shorter shelf life than non-fat versions due to fat rancidity. Higher in calories and saturated fat. | Reconstituting into milk, baking rich breads and pastries, confectionery, sauces, infant formula. | When the authentic taste, richness, and fat content of whole milk are required for a recipe. |
| Skim Milk Powder | Dairy Powder | Low fat content (<1.5%), high in protein and calcium, extended shelf life. | Excellent shelf stability. Boosts protein content in recipes without adding significant fat or calories. | Lacks the creamy flavor and richness of whole milk powder. Can taste watery when reconstituted. | Low-fat baking, bread making (improves crust browning), protein fortification, emergency food storage. | For a long-lasting, low-fat milk alternative or to increase protein content without altering flavor richness. |
| Goat Milk Powder | Dairy Powder | Slightly tangy flavor, smaller fat globules, different protein structure than cow's milk. | Often easier to digest for individuals with cow's milk sensitivity (not lactose intolerance). | Significantly more expensive. Distinctive flavor may not be suitable for all applications. | As a drinking milk alternative, making specialty cheeses and yogurts, use in formulas for sensitive individuals. | For those who prefer the taste of goat milk or find it easier to digest than cow's milk. |
| Coconut Milk Powder | Plant-Based Powder | High fat (from coconut), dairy-free, vegan, strong coconut flavor. | Imparts a very rich, creamy texture and a distinct tropical flavor. Contains MCTs. | Dominant flavor is not neutral. High in saturated fat. May separate when reconstituted. | Curries, soups, sauces, vegan desserts, smoothies, and hot beverages like lattes. | For dairy-free applications that benefit from a rich, creamy consistency and a distinct coconut flavor. |
| Soy Milk Powder | Plant-Based Powder | Dairy-free, lactose-free, vegan, high in plant-based protein. | A complete protein source. Suitable for vegans and those with lactose intolerance. Widely available. | Has a characteristic "beany" flavor that can be noticeable. Is a common allergen. | Vegan baking, smoothies, a general dairy-free milk substitute for cooking and drinking. | For a nutritionally robust, high-protein, and completely vegan alternative to dairy milk powder. |
Technical Documents
Available Documentation
DYQ/BG-CP-QZF-20250312
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications