Milk powder manufacture is a simple process now carried out on a large scale. It involves the gentle removal of water at the lowest possible cost under stringent hygiene conditions while retaining all the desirable natural properties of the milk - colour, flavour, solubility, nutritional value. Whole (full cream) milk contains, typically, about 87% water and skimmilk contains about 91% water.
During milk powder manufacture, this water is removed by boiling the milk under reduced pressure at low temperature in a process known as evaporation. The resulting concentrated milk is then sprayed in a fine mist into hot air to remove further moisture and so give a powder. Approximately 13 kg of whole milk powder (WMP) or 9 kg of skim milk powder (SMP) can be made from 100 L of whole milk.
Milk powders may vary in their gross composition (milkfat, protein, lactose), the heat treatment they receive during manufacture, powder particle size and packaging. Special "high heat" or "heat-stable" milk powders are required for the manufacture of certain products such as recombined evaporated milk. Milk powders of various types are used in a wide range of products such as baked goods, snacks and soups, chocolates and confectionary (e.g. milk chocolate), ice cream, infant formulae, nutritional products for invalids, athletes, hospital use etc., recombined milks and other liquid beverages.
Marco Polo in the 13th century reported that soldiers of Kublai Khan carried sun-dried milk on their expeditions. In more recent times, milk has been dried in thin films on heated rollers. The earliest patents for this process date from the turn of the century. Such roller drying was the main means of producing milk powders until the 1960s when spray drying took over. Milk powder manufacture is now very big business.
Milk powder manufacture is a simple process now carried out on a large scale. It involves the gentle removal of water at the lowest possible cost under stringent hygiene conditions while retaining all the desirable natural properties of the milk - colour, flavour, solubility, nutritional value. Whole (full cream) milk contains, typically, about 87% water and skimmilk contains about 91% water.
During milk powder manufacture this water is removed by boiling the milk under reduced pressure at low temperature in a process known as evaporation. The resulting concentrated milk is then sprayed in a fine mist into hot air to remove further moisture and so give a powder. Approximately 13 kg of whole milk powder (WMP) or 9 kg of skim milk powder (SMP) can be made from 100 L of whole milk.
We offer to sell on regular basis Skimmed Milk Powder as per the following specifications:-
Shelf life: 12 months from the date of production.
Analysis : Standard grade
Fat 1,5%
Protein 34,0%
Lactose 50,0%
Moisture, no more 5,0%
Acidity 0,19%
Solubility 0,2 cm3 sediment
Total bacterial count,1g no more 100.000
Payment: By Irrevocable,confirmed, transferable LC payable 100% at sight.to be confirmed and advised through our banker.
Inspection: SGS prior loading for buyer's account.
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Also Avaiable the following grades:
Skimmed milk powder, 1.5% fat, 4% moisture, 16% protein
Skimmed milk powder, 1.5% fat, 4% moisture, 18% protein
Skimmed milk powder, 1.5% fat, 4% moisture, 20% protein
Skimmed milk powder, 1.5% fat, 4% moisture, 23% protein
Skimmed milk powder, 1.5% fat, 4% moisture, 24% protein
Skimmed milk powder, 1.5% fat, 4% moisture, 25% protein
Skimmed milk powder, 1.5% fat, 4% moisture, 30% protein
Skimmed milk powder. 1.5% fat, 4% moisture, 32% protein
Skimmed milk powder. 1.5% fat, 4% moisture, 34% protein
Origin: Poland,Holland,Ukraine,Russia,Czech, Austria
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