#Industry News
FOOD QUALITY ATTRIBUTES OF LOW-FAT MILK POWDER OR SKIM MILK POWDER
FOOD QUALITY ATTRIBUTES OF LOW-FAT MILK POWDER OR SKIM MILK POWDER
Low-fat milk powder or Skim Milk Powder (SMP) is produced as a result of the removal of milk fat and water from milk. It contains a maximum of 1.5% fat and a maximum moisture content of 5%. The quality of this product is determined by the total heat treatment (i.e., temperature and time of all operations in processing). Most of the properties mentioned (solubility, water content, flavour, color and others) are strongly affected by the intensity of the applied heat treatment. The storage time and the temperature influence the entire quality of the powder. SMP has low bulk density; an increase in bulk density is accompanied by a corresponding improvement in other quality characteristics such as wetting, sinking, and dispersing abilities.
