PRODUCT DATA

SHEET
SKIMMED MILK POWDER
Product Characteristics Typical Compositional Analysis
Amul skimmed milk powder is a product obtained by Protein (MSNF basis) 36.0%
the process of spray-drying fresh skimmed milk. The Moisture 3.5%
skimmed milk is obtained by removal of fat and Fat 1.0%
subsequent pasteurization. The raw material is fresh Total Carbohydrates (by calculation) 53.1%
bovine milk (mix of cow and buffalo milk) to which no Minerals 7.9%
preservatives, neutralizers, or any other chemicals
are added. Typical Nutritional Analysis
(average values per 100g)
Suggested Uses Energy 357 kcal
 Reconstituted milk, yoghurt, Energy from fat 9 kcal
sweetened condensed milk, ice cream Total fat 1g
mixes and confectionery products.
Saturated fat 0.5 g
 Ingredient in bakery products, etc.
Cholesterol 2 mg
Dosage depends on application. 100 g powder when
recombined with 900 ml water shall give Total carbohydrates 53.1 g
approximately 1 litre skimmed milk. Added sugar 0g
Skimmed milk powder is not intended to be used for Dietary fiber <1 g
infant feeding. Protein 34.5 g
Sodium 549 mg
Packaging Calcium 1.4 g
2-ply HDPE paper laminate bag with an inner poly Phosphorus 980 mg
liner. No staples or metal fasteners are used. Thiamine 0.4 mg
Net weight 25.0 kg Riboflavin 1.7 mg
Niacin 0.9 mg
Gross weight 25.35 kg
Folate 50 µg
Storage and Handling
Skimmed milk powder is hygroscopic and can absorb Typical Physical Properties
odours. It is recommended that the product is stored Form Powder
at below 25°C with relative humidity of 65% or less in pH (10% solution) 6.5 – 6.8
an odour-free environment. Stocks should be used in Bulk Density 0.45 – 0.75 g/ml
rotation preferably within 24 months from date of Insolubility Index <0.5 ml
packaging. Colour Creamy white
Flavour Clean & fresh
Composition Scorched Particle Disc A*
Skimmed milk. * Disc A = 7.5 mg (ADPI)

Typical Chemical Analysis Typical Microbiological Analysis

Titratable Acidity (lactic acid) <0.15%* Aerobic Plate Count <10000 cfu/g
Inhibitory Substances Not Coliforms Absent per g
detected E.coli Absent per g
Whey Protein Nitrogen Index (mg/g) High
Yeast and Mold Absent per g
heat Max. 1.5 S.aureus (coag.pos.) Absent per g
Medium heat >1.5 and <6.0 Salmonella Absent per 750 g
Low heat Min. 6.0 Anaerobic spore count Absent per g
* 0.15% = 18 ml 0.1N NaOH per 10g MSNF Listeria monocytogens Absent per g
Quality Assurance
The product is manufactured under strict quality
assurance procedures which are enforced at all
times. The manufacturing environment is also subject
to regular monitoring and control.

Final product is sampled and tested for chemical,

sensory and microbial parameters using
internationally recognized procedures.

During storage and shipment, precautions are taken

to ensure that the product quality is maintained. Each
package is identified, enabling traceability.

Suggested Labelling
Skimmed Milk Powder
Allergens: Contains milk and dairy products

Export bag photos

Note: Manufacturing unit could change.

 PRODUCT SPECIFICATION SHEET

SKIMMED MILK POWDER – MEDIUM HEAT

Physical
Units Min. Max.
Colour - Creamy white
Insolubility index ml 0.5
Scorched particle per 25g Disc A

Sensory
Units Min. Max.
Flavour - Clean and fresh

Chemical
Units Min. Max.
Protein (N X 6.38)
% m/m 36.0
MSNF basis
Moisture % m/m 3.2
Fat % m/m 1.0
Minerals % m/m 8.0
ml of 0.1N NaOH
Titratable acidity
(per 10g MSNF) 18.0
WPNI mg/g 1.51 5.99

Microbiological
Units Min. Max.
Aerobic plate count cfu/g 10000
Coliforms per g Absent
E.coli per g Absent
Yeast & Mould per g Absent
S.aureus (coag.pos.) per g Absent
Salmonella per 750g Absent
Anaerobic spore formers per g Absent
Listeria monocytogens per g Absent

Other
 Meets Codex standard for Lead
 Meets Codex standard for other Heavy metals
 Meets Codex standard for Aflatoxin M1 (0.5 µg/kg in Reconstituted Milk)