Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, and dry dairy blends. Many dairy products exported conform to standards laid out in Codex Alimentarius. Many forms of milk powder are traded on exchanges.
Powdered milk is used for food and health (nutrition).
MILK POWDER
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Overview
Whole milk powder (WMP) is obtained by removing water from pasteurized, homogenized whole milk through evaporation and spray drying processes. It possesses all the appealing qualities of milk and, in its dry form, is an important ingredient in the manufacture of a remarkable range of food products.
Composition
Whole milk powder must contain no less than 95 percent milk solids and must not exceed 5 percent moisture. The milk fat content must be no less than 26 percent. Vitamins A and D may be added and the emulsifying agent lecithin may also be added in an amount not exceeding 0.5 percent.
Typical Composition for
Whole Milk Powder :
| Components | Percentages (%) |
| Lactose | 36.0 – 38.5% |
| Fat | 26.0 – 28.5% |
| Protein | 24.5 – 27.0% |
| Ash | 5.5 – 6.5% |
| Moisture | 2.0 – 4.5% |
| Sl no | Component | Value |
| 1 | Moisture | <4 |
| 2 | PROTEIN | MIN 34% |
| 3 | PH | ≥6 |
| 4 | LACTOSE | MIN 49% |
| 5 | FAT | MAX 1.5% |
| 6 | ASH | MAX 8.5% |
| 7 | SCORCHED PARTICLES | NIL |
| 8 | ANTIBIOTIC RESIDUES | NIL |
Skimmed milk powder
Based on fresh cow’s milk and produced by spray-dried method. Contains 1% fats.
This product complies with the tolerance limits set by current European Regulations, in particular with EC Regulation 1881/2006.
Sweet whey powder
They are produced from over all processing, pasteurized, evaporated and dried with spray dryer. Contains max 1.25% milk fat.
Fine, free flowing, hygroscopic powder. May be individual lumps easy delaminating mechanically. Sour sweet, salty free and smell. Color varies from light yellow to yellow.
This product complies with the tolerance limits set by current European Regulations, in particular with EC Regulation 1881/2006.
| Sl no | Component | Value |
| 1 | Moisture | MAX 3.5% |
| 2 | PROTEIN | MIN 11% |
| 3 | PH | ≥6 |
| 4 | LACTOSE | 68 to 73% |
| 5 | FAT | MAX 1.25% |
| 6 | ASH | MAX 8.5% |
| 7 | SCORCHED PARTICLES | NIL |
| 8 | ANTIBIOTIC RESIDUES | NIL |
Full cream milk powder
Produced is from fresh whole milk by spray-dried method. Contains 26% milk fat. Full cream milk powders are used in various food applications: bakery, chocolate, ice cream production, confectionary and dairy sectors.
This product complies with the tolerance limits set by current European Regulations, in particular with EC Regulation 1881/2006.
| Sl no | Component | Value |
| 1 | Moisture | <4 |
| 2 | PROTEIN | MIN 26% |
| 3 | PH | ≥6 |
| 4 | LACTOSE | MAX 38% |
| 5 | FAT | MAX 26% |
| 6 | ASH | MAX 6.5% |
| 7 | SCORCHED PARTICLES | NIL |
| 8 | ANTIBIOTIC RESIDUES | NIL |