Skim Milk Powder (SMP) is the product resulting from the partial removal of fat and water from pasteurized milk. The fat and/or protein content of the milk may have been adjusted, only to comply with the compositional requirements below, by the addition and/or withdrawal of milk constituents in such a way as not to alter the casein-to-whey protein ratio of the milk being adjusted. Milk products permitted for such adjustment purposes are defined in the Permissible Additives section of this Standard.

Typical analytical Specifications

Milkfat: Max 1,25%

Moisture: Max 4%

Protein: Approx 34%

Lactose: Between 52-55%

Ash: 8 – 8,5%

Solubility Index: Max 0,5 – 1,0 ml

Burned Particles (DISC): A-B

Microbiology Specifications

Total plate count CFU/g Max 20.000

Total Cliforms (1g): Negative

E-Coli (0,1): Negative

Yeast & Moulds CFU/g max 100

Staphylococcus Aureus: Negative(1g)

Salmonella: Absent

Appearance: Characteristic, white to cream without lumps

Odor & Taste: Characteristic – Pure

Packaging:

-Net weight 25 kg, multi-wall paper which incorporates a moisture barrier. All packaging in direct contact with product is food grade and all coding on labels is clear and traceable.
-Net weight 1000 kg, Woven Polypropylene bag that contains the product with a barrier plastic liner or alternatively in a polycoated bag (without liner).