Dry Milk Ingredients
Skim Milk Powder Standard
v 3.0 | Effective 07/07/2023
Skim Milk Powder (SMP) 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 casein-to-whey protein ratio of the milk being adjusted. Milk products permitted for such adjustment purposes are defined in the Permissible Additives section of this Standard.
Skim Milk Powder complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
Standard: Printable PDF
|Units of Measure
|%, solids non-fat basis (1)
(1) Solids non-fat includes lactose water of crystallization.
(2) Moisture content does not include lactose water of crystallization.
|Units of Measure
|white to cream
|Units of Measure
|Standard plate count
|Yeast and mold
|Staphylococcus (coagulase positive)
|not detected (5)
(3) The food industry is trending toward Enterobacteriaceae (“EB”) as the most commonly used category of indicator organisms for gauging general process sanitation. For compliance to this Standard, either coliforms and/or EB shall be utilized, at the discretion of the manufacturer.
(4) Typical minimum sample size for Salmonella testing is 25 g, but the exact sample size and methodology is left to the discretion of the manufacturer.
(5) Where the effective limit of quantitation for the test is 10 CFU/g (such as when a dilution factor of 10 is applied) then the test result must be not detected in order to comply with this Standard. Where the testing method is capable of quantifying microbial counts below 10 CFU/g, then a compliant result must be a value less than 10 CFU/g.
The protein content of milk used to manufacture Skim Milk Powder may be adjusted (“standardized”) by the addition of the following milk products only:
- Milk retentate: the product obtained by concentrating milk protein by ultrafiltration of milk, reduced fat milk, or skim milk;
- Milk permeate: the product obtained by removing milk proteins and milkfat from milk, reduced fat milk, or skim milk by ultrafiltration; and
Methods of Analysis
|ISO 8698-1 / IDF 20 part 1
|ISO 1736 / IDF 9C
|ISO 5537 / IDF 26
|ISO 5739 / IDF 107
|ISO 6091 / IDF 86
|ISO 8156 / IDF 129
Recommended identification: Skim Milk Powder
Skim Milk Powder is typically used in confectionery, bakery products, packaged dry mixes, dairy products, soups, sauces, frozen foods, beverages, and others.
The protein adjustment which is permitted for Skim Milk Powder is optional. Product manufactured without this adjustment, and in compliance with all other U.S. requirements, is equivalent in composition to Standard Grade Nonfat Dry Milk, and it may be utilized in U.S. standardized foods where Nonfat Dry Milk is specified by the corresponding Standard of Identity (SOI).
Product should be stored, shipped, and utilized according to the manufacturer’s established recommendations. As guidance, product should be stored and shipped in a cool, dry environment with temperature below 80°F and relative humidity below 65%. Stocks should be rotated and should utilized in accordance with the manufacturer’s established date of expiration or retest.
Multiwall kraft bags with polyolefin inner liner, or other suitable closed containers (e.g., totes) are typical.
This ADPI Standard was created to align with the analogous skim milk powder definition in Codex Standard for Milk Powders and Cream Powder, CODEX STAN 207-1999, and with the test methods dictated by Recommended Methods of Analysis and Sampling, CODEX STAN 234-1999, 2015 amendment. Care should be taken to confirm the Codex requirements have not been changed since the effective date of this Standard, in circumstances where Codex requirements govern.
Additional resources including the Dried Dairy Ingredients Handbook and more are available for ADPI members. Click the button to log-in to access these resources.
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