Spray dried instant milkpowder
 
       
               
                   
 
- OEM Full Creme and Skim Milk Powder (Sprayed dried) -

 

Whole milk powder is usually obtained by removing water from pasteurized, homogenized whole milk. It may also be obtained by blending fluid, condensed or skimmed milk powder with liquid or dry cream or with fluid, condensed or dry milk. After standardisation of the fat content, the milk need not be homogenised, provided that it is thoroughly agitated, without air inclusion. Homogenisation is normally carried out between evaporation and spray drying. Whole milk powder must contain between 26 % and 40 % milk-fat (by weight) on an “as is'' basis and not more than 5.0 % moisture (by weight) on a milk-solids-not-fat (MSNF) basis. By removing moisture to the greatest extent possible, microbial growth is prevented.

Milk intended for whole milk powder is pasteurised at 80 - 85°C in order to inactivate most of the lipolytic enzymes that would otherwise degrade the milk fat during storage. Whole milk powders are available in roller-dried and spray-dried form, the latter being the most common. Vitamin and mineral fortification is also an option.

Spray dried full creme milk powder for human consumption 25% fat
Spray dried skimmed milk powder for human consumption 4% fat
Availabe in: 25kg bags, 10kg bags and 5 kg bags

SKIMMED MILK POWDER (Sprayed dried)

Non-fat dry milk and skimmed milk powder are very similar. Both are obtained by removing water from pasteurized skim milk. Both contain 5 % or less moisture (by weight) and 1.5 % or less milk fat (by weight). The difference is that skimmed milk powder has a minimum milk protein content of 34 %, whereas non-fat dry milk has no standardized protein level.

Non-fat dry milk and skimmed milk powder are classified for use as ingredients according to the heat treatment used in their manufacture. There are three main classifications: high-heat (least soluble), medium-heat, and low-heat (most soluble). Non-fat dry milk and skimmed milk powders are available in roller-dried and spray-dried form, the latter being the most common. Spray-dried non-fat dry milk and skimmed milk powders are available in two forms: ordinary or non-agglomerated (non-instant) and agglomerated (instant). Depending on the intensity of the heat treatment, milk powder is classified into categories related to the temperature/time combinations to which the skim milk has been exposed prior to and during evaporation and drying. Heat treatment denatures whey proteins, the percentage denaturated increasing with the intensity of the heat treatment. The degree of denaturation is normally expressed by the Whey Protein Nitrogen Index (WPNI), i.e. in milligrams of undenatured whey protein nitrogen per gram of powder.

OEM spray dried instant milk powder produced in Germany

 

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