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General description of the various types of powdered milk
| Spray Whole Milk Powder 26% fat (WMP) |
Powdered milk with a milk fat content of between 26 % and 42 % of the weight of the product.
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| Roller* Whole Milk Powder 26% fat |
Powdered milk with a milk fat content of between 26 % and 42 % of the weight of the product, obtained by drying the milk on heated rolling cylinders ("Rollers").
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Skimmed Milk Powder (SMP)
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Skimmed milk powder is obtained from liquid whole milk after it has been skimmed, concentrated by evaporation and dried. It has a fat content of 1.5% or less than the weight of the product.
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Roller* Skimmed Milk Powder
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Skimmed milk powder obtained by drying the milk on heated rolling cylinders ("Rollers"). Widely used in the chocolate industry.
* Roller: drying carried out on steam-heated rollers, still used for whole milk intended for particular uses. This is a different method from the Spray Drying system.
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Instant Skimmed Milk Powder (Instant SMP)
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Instant skimmed milk powder is obtained from liquid whole milk after it has been skimmed, concentrated by evaporation and dried, and after the powders have been agglomerated; this additional phase makes it more soluble, more easily moistened and smoother.
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Semi-skimmed Milk Powder
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Powdered milk with a milk fat content of between 1.5 % and 26 % of the weight of the product. |
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Technical characteristics
(The technical characteristics are merely indicative, and may vary depending on the producer)
Top-quality pure, fresh milk made into excellent powdered milk.
Product |
Fat |
Proteins |
Lactose |
Ash |
Water |
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(in %) |
Skimmed milk powder |
1,0
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34,5-37,0
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49,0-54,0
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7,2-8,2
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5,0
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Colour |
Ivory
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Organoleptic features |
Characteristic sweet, milky taste
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Characteristics |
Bakery products, elaborate bakery products, milk ice creams, chocolate, chocolate-based products, soups, sauces, speciality food products, meats, desserts |
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| Uses and applications |
Positive effect on the flavour of the end product; emulsifier; hygroscopic |
Packing |
25 kg bags, Big Bags
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Product |
Fat |
Proteins |
Lactose |
Ash |
Water |
| |
(in %) |
Spray whole milk powder |
26,0
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25,0-28,0
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37,0-39,0
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5,0-6,5
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4,0
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Colour |
Yellowish-white
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Organoleptic features |
Slightly sweetish, fresh milky flavour
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Characteristics |
Positive effect on the flavour of the end product
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| Uses and applications |
Baby foods, reconstituted condensed milk, bakery products, chocolate, milk ice creams
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Packing |
25 kg bags, Big Bags, in bulk
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Product |
Fat |
Proteins |
Lactose |
Ash |
Water |
| |
(in %) |
Powdered cream |
42,0
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19,0-23,0
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27,0-33,0
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4,5-5,5
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3,0
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Colour |
Yellowish-white
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Organoleptic features |
Typical fresh, milky, creamy flavour
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| Uses and applications |
Coffee whitener, chocolate, yoghurt, desserts
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Packing |
25 kg bags, Big Bags, in bulk |
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