Skimmed Milk Powder (SMP)

Skimmed milk powder is a dairy product made by evaporating water from pasteurized skimmed milk. This process creates a fine, off-white powder with a long shelf life, making it a convenient and cost-effective alternative to liquid skimmed milk. Skimmed milk powder is widely used in the food industry due to its nutritional value, ease of transport, and versatility in various applications.

• Appearance: Fine, white to cream-colored powder.
• Flavor: Neutral, slightly sweet milk flavor.
• Protein Content: Typically around 34%.
• Solubility: Dissolves easily in water to recreate liquid skimmed milk.
• Shelf Life: Long, typically 12–24 months when stored in a cool, dry place.

1. Dairy Product Manufacturing:

o Yogurt and Cheese: Provides a concentrated source of milk solids to improve yield and texture.
o Ice Cream and Desserts: Contributes to creaminess and stabilizes the texture.

2. Baking and Confectionery:

o Cakes and Pastries: Adds protein and enhances browning during baking.
o Chocolates and Sweets: Improves texture and flavor balance.

3. Beverages:

o Reconstituted Milk: Mixed with water to create liquid milk.
o Nutritional Drinks: Used in protein shakes, sports drinks, and meal replacement formulas.

4. Infant Formula:

o Provides a key ingredient in baby food formulations for its nutritional profile.

5. Savory Applications:

o Soups and SaucesAdds creaminess and boosts protein content.
o Ready Meals: Used in dehydrated meal kits and instant products.

• High in Protein: A concentrated source of protein, essential for muscle repair and growth.
• Rich in Calcium: Supports bone health and development.
• Low in Fat: Suitable for low-calorie diets and those monitoring fat intake.
• Nutrient-Dense: Contains vitamins such as B12 and riboflavin.

• Long Shelf Life:

Reduces spoilage compared to liquid milk.

• Cost-Effective:

Easier and cheaper to transport and store.

• Versatile:

Applicable in both sweet and savory recipes.

• Nutritional Concentration:

Provides milk nutrients in a compact form.

• Reconstitution Required: Must be mixed with water for use as liquid milk.
• Flavor Profile: Less creamy and rich than whole milk or its powder.
• Potential Allergens: Not suitable for individuals with lactose intolerance or dairy allergies.

1. Low-Heat SMP: o Retains more proteins in their natural state. Ideal for dairy product manufacturing.
2. Medium-Heat SMP: o Used in baking and confectionery due to its moderate heat treatment.
3. High-Heat SMP: o Highly stable and used in products requiring extended storage or high-heat processing.

• FDA and EFSA Approved: Skimmed milk powder is classified as safe for consumption.
• Codex Standards: Meets international food standards for moisture and fat content.

• Skimmed Milk Powder vs. Whole Milk Powder: SMP has lower fat and calorie content, while whole milk powder is richer and creamier.
• Skimmed Milk Powder vs. Non-Dairy Creamer: SMP is natural and nutrient-rich, whereas non-dairy creamers often contain added fats and artificial ingredients.

• Baby formula and nutritional supplements.
• Ice cream and frozen desserts.
• Bakery items like bread and cookies.
• Instant soups and gravies.
• Chocolate and confectionery products.

Would you like to explore more about its applications in specific recipes or formulations?