Description
Spray-dried skim milk produced from pasteurized defatted milk, providing concentrated milk solids with the full protein and lactose profile of fresh skim milk in shelf-stable powder form.
Off-white to light cream free-flowing powder with characteristic mild milk aroma. Approximately 34 to 37 percent protein, 51 percent lactose, and minimal fat content.
We supply food-grade Skim Milk Powder from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include low-heat (for cheese and infant formula), medium-heat (general purpose), high-heat (bakery and confectionery), and instant agglomerated grades.
Bulk and reduced-MOQ shipments. Batch-level COA covering moisture, protein, fat, lactose, solubility, and microbiology.
Introduction
Skim milk powder is one of the most widely traded dairy commodities globally, with major production in New Zealand, the European Union, the United States, and Australia.
The product is produced by removing cream from whole milk to produce skim milk, pasteurizing the skim milk, and then spray-drying to remove water. The shelf-stable powder reconstitutes with water to produce skim milk equivalent to the original liquid.
Heat treatment classification (low, medium, high heat) reflects the intensity of pasteurization before drying and the resulting effects on whey protein denaturation. Different heat classes are suited to different applications, with low-heat preferred for cheese and infant formula and high-heat preferred for bread and confectionery.
Skim milk powder is foundational to global food manufacturing, providing concentrated milk solids that contribute protein nutrition, color development through Maillard reactions, texture, and flavor across virtually every food category that incorporates dairy.
Where it is used
- Bread and roll manufacturing for crust color and crumb tenderness
- Confectionery applications including caramels, toffees, and milk chocolate
- Ice cream and frozen dessert formulations
- Yogurt manufacturing for solids fortification
- Beverage powder mixes and instant drink formulations
- Infant formula and toddler nutrition
- Meat processing as binder
- Reconstituted milk for foodservice operations
Technical data
| Item | Specification |
|---|---|
| Appearance | Off-white to light cream free-flowing powder |
| Moisture | ≤ 4.0% |
| Protein (dry basis) | ≥ 34.0% |
| Fat | ≤ 1.25% |
| Lactose | ≥ 50.0% |
| Solubility index | ≤ 1.25 ml |
| Total plate count | ≤ 30,000 cfu/g |
| Salmonella | Negative in 25g |
| Heat class | Low, medium, or high per customer specification |
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