Skimmed milk

Skimmed milk consists of milk from which most of the fat has been removed but which contains all of the protein.

Skimmed milk has very little fat but contains almost all of the protein, lactose (milk sugar), minerals and water-soluble vitamin to be found in standard milk. The protein has a high biological value and is very digestible. Skimmed milk is a good source of B vitamin, but the fat soluble vitamins (and D) have been removed.

Skimmed milk is available as a powder or in ready to use liquid form.

Skimmed milk concentrate is manufactured for use as a food ingredient in its own right, finding application in many sectors of the food industry.

Skimmed concentrate produced for use as an ingredient has relatively low solids content, usually between 35-40% total solids.

Skimmed powder is by far the most important of all the milk powders produced. Skimmed milk can be dried in any of the various types of spray drier available, but for reasons of economy and quality, it is usually chamber with a conical base.

Before drying, the skimmed milk is first evaporated to a concentration of about 50% total solid.
Skimmed milk

Milk powder

Production of dried milk products can be traced back to ancient times when milk was dried in the sun.

Since commercial available in the late 1800’s, the milk powder production industry has grown significantly, with production of both whole milk powder and skim milk powder.

Milk powder manufacture in its simplest form involves solids concentration of liquid milk usually through evaporation followed by drying and packaging.

The production for whole milk powder generally consists of two stages. In the first stage, milk is condensed to 45-50 percent solids under vacuum in a multieffect evaporator.

In the second stage, the milk are thermal evaporation, homogenization and dried using either spray or roller dryers, which removes all but 4-5 percent of the water content. The resulting powder is whole milk powder.

While, separation of whole milk into cream and skim milk and the subsequent evaporation and drying of the skim milk stream are the primary processing steps used for the manufacture of skim milk powder. Skim powder is also commonly referred to as non-fat dry milk.

Actually there is a variety of milk powders available in the market. Among the dried powder products available are full cream milk powder, skim milk powder, whey and whey protein concentrate powders, milk protein/caseinate powders, buttermilk powders and cream powders.

Milk powder