Skim milk powder

         Just Milk!

Skimmed milk powder is used as an alternative to fresh milk after dissolution in water or by direct addition of the powder in the formulation.

Available product types:

  • Regular
  • Instantised
  • Fortified

Regular supply and quality

SMP is obtained by the process of dehydration of pasteurized skimmed milk with the use of the spay-dried process.

Alinda can provide varialble protein content SMP ranging from 15% – 34%

 
 
 
 
 
 

CHARACTERISTICS:
White to yellowish colour, free flowing powder, typical milky taste and smell without foreign odour.

APPLICATIONS:

Dairy foods, UHT milk, cultured yoghurts, desserts, recombined sweetened and evaporated milk, dry mixes, bakery, confectionery, meat products.

BENEFITS:
Good nutritional value, soluble ingredient, emulsifying capacity, smooth mouthfeel, natural milky taste and odour.

TYPICAL CHEMICAL PARAMETERS:

Protein (as is %) 15 – 20 – 34
Fat≤ 1,25
Moisture (%)≤ 4,0
Insolubility (ml)≤ 0,5
Lactose (%)50-70
Purity (disc)A, A/B

STORAGE:
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.