Milk powders are produced through the careful removal of water from fresh milk using different heat treatment methods—low heat, medium heat, and high heat. This process transforms the milk into a dry substance, extending its shelf life and usability. The variability in heat treatment allows us to offer products designed for diverse culinary applications: low heat for heat-sensitive products, medium heat for standard applications, and high heat for products requiring enhanced stability and solubility.

 
 

Skim Milk powder

Skimmed milk powder is produced by removing water from pasteurized skim milk through a spray-drying process. It is categorized by the heat treatment applied during manufacturing, which can be high heat, medium heat, or low heat. This versatile powder finds application in a wide range of products, including recombined dairy items such as UHT milk, yogurts, and cheeses, as well as serving as non-fat milk solids in chocolate and bakery products. To meet the specific needs of each application, we offer various qualities of skimmed milk powder.

 
 

Low Heat Skim Milk powder

Definition:
Low heat skim milk powder is a type of dairy powder made from fresh, pasteurized skim milk that has been spray-dried under low-temperature conditions. This processing method preserves the natural qualities of milk, including its flavor and nutritional profile.

Key Characteristics:

  • Fat Content: Contains a maximum of 1.25% milk fat.
  • Protein Content: Rich in high-quality milk proteins, often exceeding 30%.
  • Moisture Content: Typically has a moisture content of about 4% or less.
  • Flavor and Texture: Retains a fresh, mild flavor and smooth texture, making it ideal for various applications.

Common Uses:

  1. Dairy Products:

    • Used in the production of recombined milk, which can be utilized for cheese manufacturing and fresh dairy products like yogurt and milk drinks.

  2. Baked Goods:

    • Incorporated into a variety of baked products, enhancing nutritional value, moisture, and flavor.

  3. Confectionery:

    • Used in candies, chocolates, and other sweets, where its mild flavor contributes positively to the final product.

  4. Food Formulations:

    • Popular in sauces, soups, and dairy-based mixes, adding creaminess and nutritional benefits without the fat content of whole milk.

Advantages:

  • Nutritional Benefits: High protein content supports dietary needs while maintaining low fat.
  • Flavor Preservation: The gentle drying process ensures the natural milk flavor is retained.
  • Versatile: Suitable for a wide range of applications, especially where low-fat options are preferred.

Potential Drawbacks:

  • Heat Sensitivity: May not be suitable for products that require high-temperature processing since it can be less stable than high heat skim milk powder under extreme conditions.
  • Solubility Issues: In some formulations, it may clump if not handled properly due to its protein content.

Medium Heat Skim Milk powder

Definition:
Medium Heat Skimmed Milk Powder is a soluble, dried milk product made from fresh, pasteurized cow’s milk, featuring a low fat content of up to 1.25% and a maximum water content of 4%. It is produced through a gentle spray drying process that preserves a fresh taste.

Key Characteristics:

  • Fat Content: Maximum 1.25%
  • Water Content: Maximum 4%
  • Production Method: Gentle spray drying, evaporating water from milk concentrate in a hot air chamber.
  • Solubility: Good solubility and dispersibility.
  • Flavour: Clean, fresh taste; additive-free.

Applications:

  1. Recombined Milk Products:

    • Sweetened condensed milk
    • Pasteurized milk
    • Milk cheese
    • Cottage cheese
    • Ice cream mixes

  2. Confectionery Products:

    • Used in various sweets and desserts.

  3. Bakery Products:

    • Acts as an ingredient in baked goods.

High Heat Heat Stable Skim Milk powder(HHHS)

Definition:
Skim Milk Powder High Heat Stable (SMP HHHS), also known as High Temp Powdered Milk or High Heat Nonfat Dry Milk, is a type of skim milk powder specifically processed for stability under high temperatures.

Key Advantages:

  1. High Heat Stability: Resists denaturation during high-heat food processing, preserving nutritional and sensory qualities.
  2. Longer Shelf Life: Easier to store and transport due to its extended shelf life compared to regular skim milk powder.
  3. Low Moisture Content: Less prone to microbiological spoilage, reducing contamination risks.

Common Uses:

  • Ideal for baked goods, confectionery, processed foods, and is commonly used in the production of evaporated milk.

Potential Drawbacks:

  • High-heat processing may denature some proteins, potentially affecting flavor and texture.
  • Not suitable for low-heat applications (e.g., yogurt) due to undesirable flavor changes.
  • May present solubility challenges due to its low moisture content.

SMP HHHS is a versatile ingredient widely used in heat-treated food applications, offering stability and long shelf life but may have limitations in certain products requiring low-heat processing or high solubility.