Dry Milk Ingredients
Skim Milk Powder
Skim Milk Powder (SMP) is is the product resulting from the partial removal of fat and water from pasteurized milk. The fat and/or protein content of the milk may have been adjusted, only to comply with the compositional requirements below, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.
This is only a product made for export. It cannot be used in any standard of identity dairy products in the U.S.
Please note that in the coming months, ADPI members will have the availability to log-in and access all product standards information. In the interim, to obtain the Products Standards Book, or if you have questions, contact Dan Meyer at firstname.lastname@example.org.
SMP 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).
Product should be stored and shipped in a cool, dry environment with temperatures below 80°F and relative humidity below 65%. Shelf life is 18-24 months when stored under recommended conditions.
Multiwall kraft bags with polyethylene inner liner or other suitable closed container – i.e., “tote bins,” etc.