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Skimmed milk powders are manufactured thank to a very simple process. They are obtained from fresh cow milk that has been skimmed, pasteurised and concentrated by vacuum evaporation. This concentrated milk is then spray dried or roller dried.
The temperature at which the concentration happens indicates the characteristics of the 0% fat milk powder: Low Heat, Medium Heat and High Heat.
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, for instance to standardise dry extract content or protein content.
Lecithin may also be added at the end of the drying session to obtain spray instant skimmed milk powder. Lecithin is used for its emulsifier properties that helps the powder rehydrate quickly.
Skimmed milk powder is mostly used in products based on reconstituted milk (yogurt, dairy dessert, ice creams…), in chocolates, in confectionery, in baby food, in animal feeding.
Our skimmed milk powders come from spray drying, which is the most broadly used method in dairy industry.
|(mg / g)|
|Low heat||> 6|
|Medium heat||1.5 - 5.99|
|High heat||< 1.5|
Classification of skimmed milk powders according to soluble proteins, WPNI stands for Whey Protein Nitrogen Index.
Possible packaging: 25kg-bag, big bag, bulk. Other packagings may be available on demand.
Longer and steady preservation,
Smaller storage space,
Nutritional value similar to the drinking milk