TOKAR GMBH

Skimmed milk powder

Skim Milk Powder is obtained by removing water from pasteurized skim milk. It contains 5% or less moisture (by weight) and 1.5% or less milkfat (by weight) and a minimum milk protein content of 34%. Skim Milk Powder is classified for use as an ingredient according to the heat treatment used in their manufacture.



The whole milk powder is produced with pure milk, which basically maintains the original nutrients in the milk, the protein is not less than 24%, the fat is not less than 26%, and the lactose is not less than 37%. It takes about 8-9 kilograms of milk to produce 1 kilogram of whole milk powder. When it is eaten, it needs 8 times of warm water for each milk powder. Full fat is higher than low fat and skim.



Whole milk powder is made from fresh milk by disinfection, dehydration and spray drying. Due to the spray drying treatment, the protein clot is small and soft, easy to digest compared with fresh milk, and has been sterilized and disinfected, suitable for infants.


However, volatile fats, sugars and vitamins have decreased. When prepared, the weight ratio is 1:8, and the ratio is 1:4, which is reduced to the original fresh milk. Feeding methods are fed with fresh milk.



Function

Full-fat milk powder contains high-quality protein, fat, multi-vitamin and minerals such as calcium, phosphorus and iron in milk. It is a good nutrition for daily drinking. It can prevent dry and dull skin and make skin fair and shiny.



It can also be supplemented with rich calcium, suitable for people who are deficient in calcium, children, irritability, insomnia, and people with high work pressure. Whole milk powder is prepared by sterilizing fresh milk, concentrating, spraying and drying.



After the fresh milk is processed into milk powder, the moisture is reduced from the original 88% to 2% to 5% (bottled), and the contents of nutrients such as protein, inorganic salt and fat are concentrated. For example, 3.3 grams of protein per 100 grams of milk, and 26.2 grams of 100 grams of whole milk powder; 4 grams of fat per 100 grams of milk, and 30.6 grams of 100 grams of whole milk powder;



Calcium, phosphorus, iron, vitamin A, B1, B2, PP and other content increased.



Application

Skim milk powder is made by removing fresh milk and then drying it. The fat can be reduced to about 1%, and the other changes are not big. Skim milk powder is milky white or light yellow, with mild frankincense and sweetness, no metamorphosis, odor and odor, powdery.

Skim milk powder is easy to store because it has less fat content, and is less prone to oxidation. It is the best raw material for making biscuits, cakes, ice cream and other foods.

Skim milk powder refers to the separation of fat from milk into the product during the processing of fresh milk into milk powder.



Speification

1. Instant Full Cream Whole Milk Powder
Moisture : 2.5% max

Lactose : 36.0% min
Fat : 26.0% min
Protein; 24.0% min
Ash: 7.0% max
Solubility Index: 1.0 max
Titratable Acidity: 0.15 max
Colour: Cream/White
Flavour: Pleasant
Standard Plate Count: 50000 cfu/g max
Coliforms: 10 cfu/g max
Staphylococcus: 10 cfu/g max
Salmonella : Negative
E. Coli : 10 cfu/g max
S. Aureus: 10 cfu/g max
Yeast & Moulds: 250 cfu/g max
Sediment Disc: (/25g)Disc 2 max
2. Skimmed Milk Powder
Protein: 34.0% min
Lactose: 52.0% max
Fat: 1.25% max
Ash: 8.6% max
Moisture: 4.0% max (non-instant) and 4.5% max (instant)
Standard Plate Count: < 50, 000/g max
Coliform: < 10/g max (instant)
E.coli: Negative
Salmonella: Negative
Listeria: Negative
Coagulase: Positive
Staphylococci: Negative
Scorched particle content: 15.0 mg max(spray-dried)
Titratable acidity: 0.15% max
Solubility index: < 1.0 ml (instant), < 1.25
Color: White to light cream color
Flavor Clean, pleasing dairy flavor
3. Sweet Whey Powder
Fat : max 2, 0%
Moisture : max 4%
Protein : min 11%
Lactose: min 70%
Titratable acidity: max 0, 15%
Solubility: max 1, 0 ml
Bacterial count: max 50000/g
Scorched particles: max disc A or B
Bacteria Coli absent: 0.1g
Ash: max 8, 2 %
Salmonella: absent in 25
Antibiotics/inhibitors: negative
Ph: min 6, 6