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Send EmailMilk Powder, Skim Milk Powder, Non-Fat Dry Milk Powder, Whole Milk Powder, Fat-Filled Milk Powder, SMP, NFDMP, WMP, FFMP, 68514-61-4
Product Family: Milk Powder (Dried Milk Solids)
1. PRODUCT DESCRIPTION AND TYPES
Milk powder is a free-flowing, hygroscopic powder obtained by removing water from fresh pasteurized cow's milk through evaporation and spray drying. When reconstituted with water, it retains the essential organoleptic and nutritional properties of liquid milk.
| Type Code | Trade Name | International Code | Fat Content Range (%) |
|---|---|---|---|
| SMP | Skim Milk Powder | Skim Milk Powder | Max. 1.5% |
| NFDM | Non-Fat Dry Milk | Non-Fat Dry Milk | Max. 1.25% (US Std.) |
| WMP | Whole Milk Powder | Whole Milk Powder | Min. 26.0% - Max. 42.0% |
| FFMP | Fat-Filled Milk Powder | Fat-Filled Milk Powder | Min. 26.0% (Vegetable Fat Base) |
2. PHYSICAL AND CHEMICAL SPECIFICATIONS
This section compares the two most common commercial forms: SMP (Skim Milk Powder) and WMP (Whole Milk Powder) .
| Parameter | Unit | SMP Specification | WMP Specification | Test Method |
|---|---|---|---|---|
| Moisture | % (w/w) | Max. 4.0 | Max. 3.5 - 4.0 | Gravimetric / IDF 26A |
| Fat | % (w/w) | Max. 1.25 | Min. 26.0 | Gerber / Rose-Gottlieb |
| Protein (N x 6.38) | % (w/w) | Min. 34.0 (Typical: ~35-36) | Min. 24.0 | Kjeldahl / Dumas |
| Lactose | % (w/w) | 49.0 - 52.0 | 36.0 - 38.0 | HPLC / Enzymatic |
| Ash (Minerals) | % (w/w) | Max. 8.2 | Max. 6.5 | 550°C Furnace |
| Titratable Acidity | % Lactic Acid | Max. 0.15 | Max. 0.15 | Titrimetric |
| Scorched Particles | Disc Standard | Max. B (15.0 mg) | Max. B (15.0 mg) | ADPI |
| Solubility Index | ml | Max. 1.0 ml (Instant) / 1.5 ml (Regular) | Max. 1.0 ml | IDF 129 |
| pH (25°C, 10% sol.) | - | 6.60 - 6.80 | 6.50 - 6.70 | Potentiometric |
| Bulk Density | g/ml | 0.55 - 0.65 | 0.50 - 0.60 | Loose Fill |
3. MICROBIOLOGICAL SPECIFICATIONS
Production includes pasteurization and aseptic spray drying; therefore, the product is commercially sterile. Hygiene indicators must be below specified limits.
| Parameter | Limit | Unit | Test Method |
|---|---|---|---|
| Total Aerobic Mesophilic Count | Max. 10,000 | cfu/g | ISO 4833 |
| Enterobacteriaceae | Max. 10 | cfu/g | ISO 21528 |
| Coliforms | < 10 | cfu/g | ISO 4832 |
| E. coli | Absent | /10g | ISO 16649 |
| Salmonella spp. | Absent | /25g | ISO 6579 |
| Staphylococcus aureus | Absent | /g | ISO 6888 |
| Yeasts and Moulds | Max. 100 | cfu/g | ISO 21527 |
| Listeria monocytogenes | Absent | /25g | ISO 11290 |
4. SENSORY (ORGANOLEPTIC) CHARACTERISTICS
| Criteria | Specification |
|---|---|
| Appearance | Homogeneous, free-flowing powder ranging from white (SMP) to cream-yellow (WMP). Free from lumps, foreign matter, or insect fragments. |
| Odor | Clean, slightly sweet, characteristic of fresh milk. Free from rancid, burnt, fishy, or moldy off-odors. |
| Taste | Clean, pure milk flavor. Free from metallic, soapy, or storage taints. |
| Reconstitution | When mixed with warm water (40-45°C), it shall form a homogeneous emulsion without insoluble sediment. |
5. NUTRITIONAL INFORMATION (Approximate Values - per 100g)
| Nutrient | Unit | SMP (Skim) | WMP (Full Cream) |
|---|---|---|---|
| Energy | kcal | 358 | 496 |
| Total Fat | g | 0.8 | 26.7 |
| - Saturated Fat | g | 0.5 | 16.7 |
| Carbohydrate | g | 52.0 | 38.0 |
| - Sugars (Lactose) | g | 52.0 | 38.0 |
| Protein | g | 36.0 | 26.0 |
| Salt (Sodium x 2.5) | g | 1.0 | 0.8 |
| Calcium | mg | 1250 | 900 |
6. USAGE INSTRUCTIONS AND APPLICATION NOTES
A. Reconstitution Ratios:
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For Drinking Milk: 1 part milk powder + 9 parts warm water (Example: 100g powder + 900ml water = 1 Liter milk).
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Industrial Use (Bakery): Add directly to dry flour mix. Note: Water absorption must be increased in the recipe equivalent to the amount of milk powder added.
B. Storage Conditions and Shelf Life:
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Temperature: Maximum 25°C, ideally 10-15°C (Cool storage).
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Humidity: Below 65% Relative Humidity.
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Packaging: Unopened original multi-wall kraft bags with inner polyethylene liner: 12-24 months.
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After Opening: Store in airtight containers and consume within 1 month. Note: WMP (Whole Milk Powder) is more sensitive to oxidation (rancidity) than SMP due to its higher fat content.
7. FUNCTIONAL PROPERTIES & APPLICATION GUIDE
| Application Area | Recommended Type | Technical Benefit Provided |
|---|---|---|
| Yogurt / Fermented Drinks | High-Heat (HH) SMP | Prevents syneresis (whey separation), increases viscosity. |
| Ice Cream | WMP or SMP | SMP: Prevents sandiness, improves body. WMP: Provides creamy texture and rich mouthfeel. |
| Chocolate (Conching) | WMP (High Free Fat) | Optimizes rheology (flow properties), ensures smooth texture. |
| Cakes / Biscuits | SMP | Enhances crust color via Maillard reaction, increases dough tolerance. |
| Sausages / Emulsified Meat | SMP | Increases water holding capacity, reduces cooking loss. |
8. ALLERGEN AND REGULATORY INFORMATION
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Allergen Warning: Contains Milk and Milk Products (including Lactose).
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Gluten Status: Gluten-Free.
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GMO Status: Does not contain GMOs (Non-GMO).
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Irradiation: The product has not been treated with ionizing radiation.
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Certifications: Halal, Kosher (Upon Request), ISO 22000 (Food Safety Management System).
MILK POWDER: SECTORAL APPLICATION GUIDE & TECHNICAL HANDBOOK
1. ALTERNATIVE NAMES AND TERMINOLOGY
Milk powder is known by various names across different industries and regions. Understanding this terminology is critical for correct raw material procurement.
| Category | Name / Term | Explanation |
|---|---|---|
| International Trade | SMP (Skim Milk Powder) | Fat-free milk powder, the most traded dairy commodity |
| WMP (Whole Milk Powder) | Full-cream milk powder | |
| NFDM (Non-Fat Dry Milk) | US official term, equivalent to SMP | |
| BMP (Buttermilk Powder) | Powder from churning cream | |
| FFMP (Fat-Filled Milk Powder) | Skim milk powder blended with vegetable fat (palm oil) | |
| Functional Types | Instant Milk Powder | Agglomerated particles; dissolves in cold water |
| High-Heat (HH) SMP | Heat-treated for bakery applications; proteins denatured | |
| Medium-Heat (MH) SMP | Standard type; suitable for most dairy reconstitution | |
| Low-Heat (LH) SMP | Minimal heat treatment; whey protein intact (for cheese making) | |
| Hydrolyzed Milk Powder | Lactose or protein enzymatically broken down | |
| Label Terminology | Dairy Solids | Common ingredient list term |
| Dried Skim Milk | Alternative label term | |
| Milk Solids Non-Fat (MSNF) | Technical term used in ice cream formulation | |
| Multilingual | Lait en Poudre | French |
| Milchpulver | German | |
| Leche en Polvo | Spanish |
2. SECTORAL USAGE SUMMARY TABLE
| Sector | Preferred Type | Purpose | Typical Dosage (%) |
|---|---|---|---|
| Bread / Bakery | HH SMP | Dough strength, crust color, shelf life | 2-4% (Flour basis) |
| Cakes / Muffins | SMP | Moisture retention, soft crumb | 3-6% (Flour basis) |
| Biscuits / Crackers | SMP | Crispness, Maillard browning | 2-5% (Flour basis) |
| Ice Cream | SMP or WMP | Prevents sandiness, increases overrun | 5-12% (Mix basis) |
| Yogurt | HH SMP | Viscosity, prevents syneresis (whey off) | 2-5% (Milk basis) |
| Chocolate | WMP | Rheology (flow), creamy mouthfeel | 10-25% (Total recipe) |
| Confectionery (Caramel/Toffee) | WMP or SMP | Texture, controlled browning | 5-15% |
| Infant Formula | Demineralized SMP | Protein standardization, mineral balance | 20-60% |
| Instant Soups / Sauces | SMP (Instant) | Emulsifier, bulking agent, flavor carrier | 5-20% |
| Coffee Creamer / Whitener | WMP or FFMP | Whitening, mouthfeel | 15-40% |
| Processed Meat (Sausages) | SMP | Water binding, emulsion stability | 1-3% (Meat basis) |
| Pasta / Noodles | SMP | Protein enrichment, cooking quality | 2-5% |
| Animal Feed (Calf Milk Replacer) | SMP or WMP | High-quality protein & energy source | 20-50% |
| Sports Nutrition | Milk Protein Isolate | Muscle synthesis, low lactose | Formula dependent |
3. APPLICATION METHODS AND TECHNICAL RECOMMENDATIONS
A. Dry Blending Method (Most Common)
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Application: Milk powder is pre-mixed with flour or other dry ingredients before adding liquids.
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Recommendation: Milk powder is highly hygroscopic (absorbs moisture from air). Especially when using WMP, the blend should be processed immediately to prevent caking.
B. Reconstitution Method (Rehydrating)
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Application: Milk powder is first dissolved in warm water (40-45°C / 104-113°F) to create liquid milk before entering the production line.
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Ratio: 1 kg milk powder + 8-9 liters water ≈ 10 liters milk.
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Recommendation: Use high-shear mixing. Unless using Instant (agglomerated) powder, allow 15-30 minutes hydration time. Insufficient hydration leads to a sandy/grainy texture in final products like yogurt.
C. Direct Addition to Hot Process (Ice Cream / Creams)
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Application: Milk powder is added to the cold mix tank along with liquid milk and sugar before pasteurization. It dissolves completely during heating.
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Recommendation: Heat treatment increases the water-binding capacity of proteins. Use Medium-Heat SMP rather than Low-Heat SMP for ice cream to improve body and texture.
D. Conching (Chocolate Manufacturing)
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Application: Milk powder is kneaded with cocoa mass, cocoa butter, and sugar for hours in a conche.
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Recommendation: WMP is essential here. Moisture content must be below 3% . Higher moisture in milk powder will cause chocolate viscosity to spike (seizing), making it impossible to temper or mold.
4. SAMPLE INDUSTRIAL FORMULATIONS
Formulation 1: Industrial Ice Cream (Per 1000 kg Mix)
| Ingredient | Quantity (kg) | Fat (kg) | MSNF (kg) |
|---|---|---|---|
| Fresh Milk (3.5% Fat) | 600 | 21.0 | 51.0 |
| Cream (40% Fat) | 150 | 60.0 | 8.1 |
| SMP (Skim Milk Powder) | 60 | 0.0 | 57.6 |
| Sugar (Sucrose) | 140 | - | - |
| Glucose Syrup (80% DM) | 40 | - | - |
| Stabilizer-Emulsifier | 5 | - | - |
| Water | 5 | - | - |
| TOTAL | 1000 | 8.1% Fat | 11.7% MSNF |
Calculation Note: This recipe uses 6% SMP. The SMP provides the necessary Milk Solids Non-Fat (MSNF) to prevent lactose crystallization (sandiness). The recommended MSNF range for ice cream is 10-12%.
Formulation 2: Industrial White Pan Bread (Baker's Percentage)
| Ingredient | Baker's % | Quantity (kg) |
|---|---|---|
| Wheat Flour (Bread Type) | 100 | 100 |
| Water (Iced) | 58 | 58 |
| Fresh Yeast | 4 | 4 |
| Salt | 2 | 2 |
| Sugar | 4 | 4 |
| Vegetable Shortening/Oil | 3 | 3 |
| HH SMP (High-Heat Skim Milk Powder) | 3 | 3 |
| Ascorbic Acid (E300) | 0.01 | 0.01 |
Application Advice: HH SMP is mandatory. If Low-Heat SMP is used, the active whey proteins will interfere with gluten development, resulting in lower loaf volume and a sticky crumb. Denatured proteins in HH SMP strengthen the gluten network and enhance crust color.
Formulation 3: Instant Cream of Mushroom Soup (Dry Mix - 1000g)
| Ingredient | Quantity (g) | Ratio (%) |
|---|---|---|
| SMP (Skim Milk Powder - Instant Type) | 300 | 30% |
| Wheat Flour | 250 | 25% |
| Modified Corn Starch | 150 | 15% |
| Vegetable Creamer Powder (FFMP) | 150 | 15% |
| Mushroom Powder / Flavor | 50 | 5% |
| Salt | 60 | 6% |
| Sugar | 20 | 2% |
| Onion Powder / Spices | 20 | 2% |
Recommendation: Instant SMP must be used here. Standard powder will form lumps when the consumer pours hot water over it, resulting in an unpleasant texture.
5. USAGE RATIOS QUICK REFERENCE TABLE
| Product Group | Minimum (%) | Optimum (%) | Maximum (%) | Basis of Calculation |
|---|---|---|---|---|
| Bread / Baguette | 1 | 3 | 5 | Flour Weight |
| Sponge Cake / Muffin | 2 | 4 | 8 | Flour Weight |
| Shortbread / Cracker | 1 | 3 | 5 | Flour Weight |
| Ice Cream | 4 | 8 | 12 | Total Mix Weight |
| Set / Stirred Yogurt | 1 | 3 | 5 | Milk Basis |
| Milk Chocolate | 12 | 18 | 25 | Total Recipe Weight |
| Frankfurters / Sausages | 1 | 2 | 3.5 | Meat Block Weight |
| Calf Milk Replacer | 30 | 40 | 60 | Total Feed Weight |
6. IMPORTANT TECHNICAL TIPS & TROUBLESHOOTING
| Topic | Recommendation | Reason |
|---|---|---|
| Storage | Store WMP below 15°C (59°F); SMP below 25°C (77°F). | Milk fat in WMP oxidizes rapidly at high temps, causing rancid off-flavors. |
| Moisture Control | Once opened, use within 48 hours or transfer to airtight silo. | Exposure to ambient humidity causes caking and increases water activity, leading to mold growth. |
| Heat Treatment Selection | HH for Bread, LH for Cheese. | LH preserves whey protein for better cheese yield; HH denatures protein to avoid gluten interference in bread. |
| Browning Effect | If cake color is pale, add 1% extra SMP. | Lactose reacts with protein (Maillard Reaction) to provide natural golden-brown crust without artificial colors. |
| Solubility Issues | For cold water application (e.g., protein shakes), specify Instant (Agglomerated) . | Regular powder has poor wettability and sinks to bottom in lumps. |
| Cost Optimization | Replace WMP with SMP + Vegetable Fat for sauces/creams. | "Fat-Filled Milk Powder" (FFMP) is typically 30-40% cheaper than Whole Milk Powder in global markets. |
| Meat Application Limit | Do not exceed 3% in sausages. | Higher levels result in a distinct "milky" taste which consumers perceive as a defect in savory meat products. |
7. FUNCTIONAL ROLES OF MILK POWDER (TECHNICAL SUMMARY)
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Water Binding: Lactose and casein proteins reduce cooking loss in ham, sausages, and baked goods.
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Emulsification: Stabilizes the fat/water interface in ice cream, sauces, and processed meats.
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Foam Stability (Overrun): Improves air cell structure in ice cream and whipped toppings.
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Browning Agent (Clean Label): Replaces artificial colors in bakery by facilitating the Maillard reaction.
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Flavor Masking: Bitter notes from vitamins, minerals, or soy proteins are rounded out and softened by milk solids.
