Skimmed Milk Powder (Smp)

Product description: Skimmed milk powder is produced by evaporation and spray drying pasteurized liquid skimmed milk. Application: dairy industry, production of cheese, yogurt, ice cream, UHT milk, evaporated & sweetened condensed milk, baby food and dietary products, fast food products, confectionary, meat products, bakery products, dry food mixes.

Skimmed milk powder is a rich source of proteins as its content is 34%. It contains milk proteins, lactose, and minerals in the same relative proportions as the fresh milk from which it was made. Skimmed milk powder is by far the most common type of milk powder available. Main parametres: Proteins: min 34% Lactose: min 49% Fat: max 1,25% Ash content: max 8,5% Water content: max 4% Application: production of food, chocolate, ice cream, yoghurt, milk drinks, nutrition drinks, desserts, biscuits, cream fillings, confectionery, dairy food, creamer for coffee and tea, food premixes, sauces, soups, and other Packing: paper bags of 25 kg with PE inliner, sealed and sewn // big bags up to 1000kg

Foodcom S.A. supplies Business Partners with feed grade skimmed milk powder. The quality of this product is confirmed by GMP + Certificate. Skimmed Milk Powder is a dairy product made by evaporating fresh pasteurized skimmed cowâ??s milk in the process of spray-drying. The product is a loose, homogenous powder of white, uniform color and typical smell for pasteurized milk, without foreign tastes and flavors.

SPECIFICATIONS SKIMMED MILK POWDER (SMP SPRAY DIRED) 1. DESCRIPTION: Skimmed Milk Powder is made by evaporation of milk. It contains not less than 95% milk solids and should not contain more than 1.5% of fat. It is a rich source of protein as it contains minimum 34% milk protein. 2. ORGANOLEPTIC: It should have creamy white colour and shall be pleasant and clean, and has no unnatural or offensive flavours. It should have smooth texture and free from lumps. 3. PHYSIO-CHEMICAL: Moisture (%by mass) : 3.0 %�¢?? 4.0% Milk Protein in SNF (% by mass) : 34% - 37% Milk Fat (% by mass) : 0.5% - 1.5% Total Ash (ODB) (% by mass) : Max 8.4% Titrable Acidity % (as lactic acid) : Max1.5% Insolubility Index (ml) : Max 0.5ml 4. MICROBIOLOGICAL: Total Plate Count / g :

MOISTURE: 4,3 % BUTTERFAT: 1,2 % ACIDITY AS LACTIC: 17 * T SOLUBILITY INDEХ: 0,15% Тhe protein mass fraction in the dry skim milk residue: 34,8 % LACTOSE: 51,8% Р: 6,69 ANTIBIOTICS: ABSENT AFLATOXIN M mg/kg: 0,0005 SCORCHED PARTICLES: Disc BACTERIA ESTIMATE: 50 000 in lg COLIFORMS: absent in 0,1 g SALMONELL: absent in 25 g

MOISTURE: 4,3 % BUTTERFAT: 1,2 % ACIDITY AS LACTIC: 17 * T SOLUBILITY INDEХ: 0,15% Тhe protein mass fraction in the dry skim milk residue: 34,8 % LACTOSE: 51,8% Р�: 6,69 ANTIBIOTICS: ABSENT AFLATOXIN M mg/kg: 0,0005 SCORCHED PARTICLES: Disc � BACTERIA ESTIMATE: 50 000 in lg COLIFORMS: absent in 0,1 g SALMONELL: absent in 25 g

Dried milk is used as a food ingredient in dairy, prepared dry mixes, confectionery and bakery. SMP can be reconstituted by adding water to obtain liquid milk, recombined by adding water and fat in such a quantity to achieve the desired fat content, or simply used as an ingredient. Its high nutritional quality combined with its versatile and multi-functional properties make it attractive for many applications such as the following: Applications of SMP Confections Sports and Nutrition Foods Infant Formulas Bakery Products Dry Mixes Fermented Milk Products Ice Cream and Frozen Dairy Desserts Cheese Analogues/Processed Cheese Meat Products Other The list of SMP applications is almost endless. New uses are continually discovered and research with SMP and other milk proteins is prevalent. Other applications include: o coffee whiteners and cream liqueurs (SMP emulsifies and provides smooth texture) o some cereal products o substitute for eggs in various products (SMP acts as the emulsifier) o battered and breaded products for flavour, adhesion and browning o frostings and puddings o animal feed for nutritive content o reconstituted as a medium for producing cultures and starters