Skim milk powder is used in food manufacturing bakery products beverages and nutritional formulations.
Skim milk powder (SMP) is a versatile, nutrient-dense ingredient produced by removing water and fat from pasteurized, skimmed cow’s milk. It contains less than 1.5% fat and at least 34% protein, offering a long shelf life, high calcium, and a slightly sweet, creamy taste when reconstituted. SMP is widely used in baking, dairy products, soups, and beverages.
Key Characteristics and Benefits
Nutritional Profile: High in protein and calcium, making it a nutritious, low-fat additive.
Versatility: Easily reconstitutes with water for drinking or acts as a functional ingredient in cooking and baking.
Convenience: Has a long shelf life (up to 24 months), which reduces waste and provides an economical alternative to fresh milk.
Applications: Commonly used in dairy products (yogurt, ice cream), confectionery, bakery items, and infant formula.
Composition: A white to cream-colored, free-flowing powder.
Usage Tips
Reconstitution: Mix with water to create liquid skim milk. For better dissolution, it can be mixed into a paste with a small amount of water before adding the rest.
Storage: Store in a cool, dry place away from direct sunlight.
Culinary Use: Improves the texture of soups and sauces and adds creaminess to smoothies and baked goods without adding extra fat.
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