![]() The instantized spray-drying process gives the powder a larger grain size than regular spray dried powder and renders it instantly soluble when reconstituted in cold water. Most skim milk powders used as ingredients are spray dried and are manufactured in two basic varieties: instant (agglomerated) and non-instant (regular). Spray-drying: is the principal method used for drying milk in the dairy industry.Its flavour and odour must be sweet, clean and free from rancid, thallowy, fishy, cheesy, soapy or other objectionable flavours and odours. Appearance: Dry milk powder must be reasonably uniform in composition, white- or cream-coloured, free from the brown or yellow colour (typical of overheated product) or any other unnatural colour and must also be substantially free from brown specks.These counts correspond respectively to about 5000, 1 and 10 per litre of reconstituted product, provided that contamination does not occur after manufacture. One gram of powder must not contain more than 50 000 mesophilic bacteria, 10 coliforms and 100 Staphylococcus aureus. Consequently, SMP should be free from bacteria of the genus Salmonella. Strict microbiological requirements are placed on the quality of the raw milk that is used in the manufacture of milk powders. Medium-Heat (MH) = Between 4.00 - 5.99 mg/gm High-Heat, Heat Stability (HHHS) = Not more than 1.5 mg/gm Regular and instantized SMP may also contain an anti-foaming agent.Ĭaption text Typical composition of skim milk powderĬaption text Essential amino acids (g/100 g protein)Ĭaption text Whey Protein Nitrogen Index (WPNI) In the case of instantized SMP, Vitamins A and D are added. Skim milk powder (SMP) must contain no less than 95 percent milk solids and must not exceed 4 percent moisture or 1.5 percent of fat, unless otherwise indicated. With its low moisture content, chemical reactions in skim milk powder stored at room temperature take place so slowly that the nutritive value is not affected, even after years of storage. The powder should be stored under cool, dry conditions and should be protected from contact with water during storage. Skim milk powder is by far the most common type of milk powder available. It contains lactose, milk proteins and minerals in the same relative proportions as the fresh milk from which it was made. By depriving microorganisms of the water which they require in order to develop, drying allows skim milk powder to have a shelf life of up to 3 years if stored properly. Nonfat dry milk is a product that is created when water is removed from pasteurized nonfat milk. Programs for Dairy Ingredient Users – More.Programs Supporting Innovation and Investment – More.Dairy Innovation and Investment Fund - What this program offers. ![]() ![]()
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