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SKIMMED MILK POWDER
SKM - SKIMMED MILK POWDER
What is Skimmed Milk Powder?
Skimmed Milk Powder (SMP) is a dairy product made by removing water and most of the fat content from fresh cow’s milk. It typically contains less than 1.5% milk fat and retains the essential proteins, carbohydrates (mainly lactose), and minerals found in natural milk.
SMP is produced through a spray-drying process and is widely used in the food industry due to its long shelf life, ease of transport, and nutritional value. It is commonly used in bakery products, confectionery, dairy blends, sauces, beverages, and infant formula.
Skimmed milk powder is available in two types:
- Low-heat SMP (better for cultured dairy products)
- High-heat SMP (preferred in bakery and confectionery applications)
It is an economical and functional alternative to fresh milk in industrial food production.
WMP - WHOLE MILK POWDER
What Is WMP (Whole MIlk Powder)?
WMP stands for Whole Milk Powder, a dairy product made by removing water from pasteurized full-fat milk. It typically contains 26–28% milk fat and retains all the natural nutrients found in fresh milk, including proteins, carbohydrates (mainly lactose), and essential vitamins and minerals.
Production Process:
WMP is produced through a spray-drying method that turns liquid milk into fine powder while preserving its nutritional value and flavor.
Key Features:
- Creamy taste and rich texture
- Long shelf life without refrigeration
- Easy to store and transport
- Reconstitutes easily with water
Main Uses:
- Bakery and confectionery products
- Chocolate and ice cream production
- Dairy drinks and yogurt manufacturing
- Infant formula
- Foodservice and household use
WMP is widely used in the food industry for its versatility, fat content, and ease of handling.
WMP
Nutritional Composition:
- Milk fat: 26–28%
- Protein: ~24–26%
- Lactose: ~36–38%
- Minerals (ash): ~6–7%
- Moisture: Max. 5%
Types of WMP:
- Regular WMP: Non-instant, requires vigorous stirring to dissolve in water
- Instant WMP: Lecithinated for easy solubility in cold or warm water
Packaging Formats:
- 25 kg multi-layer kraft paper bags with inner polyethylene liner
- Bulk packaging (big bags or drums) available for industrial use
Shelf Life:
- Typically 12–24 months when stored in a cool, dry place below 25°C
- Requires protection from moisture, heat, and odors
SWEET CREAM BUTTER
SWEET CREAM BUTTER
What is Sweet Cream Butter?
Sweet cream butter is a type of butter made from fresh pasteurized cream, as opposed to butter made from fermented or soured cream (like cultured butter). The term "sweet" refers to the freshness of the cream, not to the addition of sugar.
Key Characteristics:
- Made from non-fermented cream
- Has a mild, creamy, and slightly sweet flavor
- Typically contains 80–82% milk fat
- Pale yellow color, smooth texture
- Can be salted or unsalted
Production Process:
- Fresh cow’s milk is separated into cream and skim milk.
- The cream is pasteurized and then churned to produce butter.
- Butter is washed, sometimes salted, then shaped and packed.
Uses:
- Baking (cakes, cookies, pastries)
- Cooking (sautéing, sauces, gravies)
- Table butter (spreading on bread or toast)
- Industrial food processing (ice cream, ready meals, etc.)
WHEAT FLOUR
