What it is
Fluid milk is separated to remove cream, pasteurised, preheated under a defined time and temperature regime, concentrated in a multi-effect evaporator and spray dried. The preheating step is the one that matters commercially. It fixes the proportion of whey protein that is denatured, and that proportion is reported as the whey protein nitrogen index, which in turn defines the low, medium and high heat classes. Everything else about the powder, protein near 34%, lactose around half the mass, ash a little over 8%, is largely standardised by compositional requirements.
Formulation considerations
Specify heat class before anything else, because it determines process behaviour more than any other parameter. Low heat powder retains soluble, undenatured whey protein and is the correct selection for cheese vat work, cultured products and any application where rennet coagulation or clean protein solubility is needed. High heat powder binds more water, resists heat-induced destabilisation and is favoured in yeast-leavened bakery and in recombined sterilised products. In baking, the lactose and protein together drive Maillard browning and contribute crust colour and the associated flavour development. Typical bakery inclusion is 2% to 6% on flour weight. In chocolate, the free fat and particle structure of the powder affect viscosity and flow, so a trial at the intended refining conditions is advisable.
Applications
Skim milk powder is used across recombined milk and cultured dairy, bakery, confectionery coatings, processed cheese, ice cream mixes, soups, sauces and dry culinary premixes, wherever milk solids-non-fat are required in a stable dry format. Available in bulk quantities, with pricing on application.
Applications
- Recombined and reconstituted dairy beverages
- Bread, bun and biscuit doughs
- Chocolate and compound coatings
- Yoghurt and cultured dairy standardisation
- Processed cheese and cheese sauces
- Ice cream and frozen dessert mixes
- Dry beverage and culinary premixes
Handling and storage
Store in sealed original packaging below 25°C in a dry, odour-free store with relative humidity under 65%. Typical shelf life is 24 months from manufacture. The powder is hygroscopic: part-used sacks should be resealed promptly, since moisture pick-up causes caking and lactose crystallisation. Keep away from strongly aromatic materials, as milk powder readily takes up off-odours.
Common questions
What is the difference between low heat and high heat skim milk powder?
Heat class reflects how much whey protein was denatured during preheating, measured as whey protein nitrogen index. Low heat powder keeps most whey protein undenatured and is used where the protein must stay functional, such as cheesemaking and cultured products. High heat powder has extensive denaturation, which raises water binding and improves loaf volume in bread, and is also preferred for recombined evaporated products needing heat stability. Medium heat sits between the two and suits general recombining and ice cream.
Which heat class should I specify for bread?
High heat powder is the usual choice. The denatured whey protein fraction binds water and reduces the dough-softening effect associated with low heat powder, giving better volume and crumb structure.
Can skim milk powder replace fresh milk in a formulation?
Yes, on a solids basis. Reconstituting at approximately 9% to 10% powder in water returns the milk solids-non-fat of fluid skim milk; where the formulation needs fat, it is added separately as cream, butterfat or anhydrous milk fat.
Are the figures in the specification guaranteed?
The figures shown are indicative industry-typical ranges for planning purposes. The values applying to material supplied are those on the Certificate of Analysis issued for the delivered lot.