Skimmed milk powder is obtained by removing water from pasteurised skim milk by spray-drying. Skimmed milk powder is classified according to the heat treatment used in its manufacture (high heat, medium heat, and low heat).

Characteristics
  • White to light cream colour
  • Dairy taste
  • Easy handling and storage

Benefits

  • Dairy flavour
  • Whiteness
  • Source of functional dairy solids


 

Our product range

 Low heat, medium heat and high heat

 Wide range of qualities available specifically adapted to each food application
(dairy, chocolate, bakery, cheese, etc.)

 Available in 2 forms: regular or agglomerated (instant)

 

 

Dedicated references for specific applications:

Specific references Benefits
Skimmed milk powder for chocolate Adapted viscosity
Skimmed milk powder for UHT Heat stable to UHT process