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. There are three main classifications: high-heat (least soluble), medium-heat, and low-heat (most soluble). Spray-dried Skim Milk Powder is available in two forms: ordinary or non-agglomerated (non-instant) and agglomerated (instant).
The difference between Skim Milk Powder and Nonfat Dry Milk is that Skim Milk Powder’s protein can be adjusted to 34% by using one of the following:
Milk Retentate - the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk;
Milk Permeate - the product obtained by removing milk proteins and milkfat from milk, partly skimmed milk, or skimmed milk by ultrafiltration;
Lactose - a disaccharide sugar derived from galactose and glucose that is found in milk.
Click here for a list of ADPI members that manufacture skim milk powder.
View ADPI Skim Milk Powder Standards Sheet