Milk Powder, Skim Milk Powder, Whole Milk Powder, Non-Fat Dry Milk Powder, SMP, WMP, NFDMP, 68514-61-4

Milk Powder, Skim Milk Powder, Whole Milk Powder, Non-Fat Dry Milk Powder, SMP, WMP, NFDMP, 68514-61-4

Milk powder is essentially dehydrated milk, created by removing water from fresh milk through evaporation and spray-drying. This process preserves most of the nutritional value while making the product lightweight, shelf-stable, and easy to transport.

Key Features

• Nutritional profile: Rich in proteins, lactose, minerals (like calcium), and vitamins. Fat content varies depending on whether it’s skimmed or full cream milk powder.

• Forms:

  • Skim milk powder (low-fat, high protein)

  • Whole milk powder (higher fat, creamier taste)

  • Specialty powders (fortified or hydrolyzed for infant formula or medical nutrition)

• Advantages:

  • Long shelf life compared to liquid milk

  • Easy storage and transport

  • Reconstitutes with water to resemble fresh milk

Applications

• Food industry: Infant formula, bakery products, confectionery, ice cream, coffee creamers, soups, sauces.

• Pharmaceuticals & nutrition: Used in dietary supplements and medical nutrition.

• Trade: Because of its stability, milk powder is a major commodity in international dairy trade.

Production Process

1. Pasteurization of fresh milk

2. Evaporation to remove most of the water

3. Spray drying into fine powder particles

Types

• Skim Milk Powder (SMP): Low-fat, high protein.

• Whole Milk Powder (WMP): Higher fat, creamier taste, more energy-dense.

• High-fat milk powders: Specialized formulations for certain foods.

• Functional powders: Fortified, hydrolyzed, or enriched with vitamins/minerals (common in infant formula and medical nutrition).

Applications

• Food industry: Infant formula, chocolate, ice cream, bakery products, coffee creamers, soups, sauces.

• Pharmaceuticals & nutrition: Dietary supplements, medical nutrition solutions.

• Animal feed: Used as a protein and energy source in some formulations.

• Industrial uses: Occasionally as a binder or filler in non-food applications.

Usage Ratios (examples)

• Infant formula: 40–60% milk powder base.

• Chocolate: 10–20% milk powder.

• Ice cream: 5–10% milk powder.

• Bakery products: 2–5% milk powder. (Ratios vary depending on recipe and product requirements.)

Production Process

1. Pasteurization of fresh milk.

2. Evaporation to remove most of the water.

3. Spray drying into fine powder particles.

4. Packaging in moisture-proof containers.

Sectoral Importance

• Food industry: Extends shelf life, reduces transport/storage costs, ensures consistent quality.

• International trade: A key dairy commodity due to stability and ease of shipping.

• Nutrition & health: Essential in infant formula and medical diets.

• Agriculture: Supplement in animal feed.

Common Names

• Dried milk

• Powdered milk

• Dehydrated milk

• Milk solids (often used in food labeling)

Technical/Industry Terms

• SMP (Skim Milk Powder) – low-fat version

• WMP (Whole Milk Powder) – full-fat version

• NFDM (Non-Fat Dry Milk) – another term for skim milk powder, widely used in trade and regulations

• Fat-filled milk powder – skim milk powder blended with vegetable fat, common in developing markets

• Instant milk powder – specially processed to dissolve quickly in water

Regional Variations

• In European Union trade, “milk powder” is often categorized as SMP or WMP.

• In U.S. dairy regulations, “NFDM” is the standard designation.

• In Asia and Middle East, “fat-filled milk powder” is a frequent commercial term.