SKIMMED MILK POWDER ADPI EXTRA GRADE – Medium Heat
Product Description A high-quality skimmed milk powder produced by the concentration of milk solids through evaporation followed by spray drying.
Applications Ideal for the fortification of yoghurt, milk drinks, desserts, sauces, and gravies. It is widely used in milk chocolates, ice cream mixes, bakery products, and for recombination purposes.
Packaging Available
- 25 kg bags for export, packed in a heat-sealed food-grade polyethylene liner inside multi-wall paper sea-worthy bags.
Shelf Life Maximum 24 months from the date of manufacture (to be confirmed on order).
Packing Material Specifications (25 kg Bag)
Inner Poly Liner
- Material: Food Grade LDPE
- Size: Length 1117 mm × Width 558 mm
- Thickness: 100 micron
- Weight: 100 gm ± 10 gm
Outer Kraft Paper Bag
- 4-layer, 100 gsm Kraft paper
- Weight: 600 gm ± 10 gm
- Colour: Brown
SMP: Packed in Brown Bag
Specification 1: High Grade (ADPI Extra Grade – Medium Heat)
| Parameter | Specification | Test Protocol |
|---|---|---|
| Flavour and Odour | Clean flavour, free from foreign taints and odours | ADPI Bulletin 916 |
| Appearance | Light cream in colour, free flowing | ADPI Bulletin 916 |
| Scorched Particles | Max. Disc B or better | ADPI Bulletin 916 |
| Insolubility Index | Max. 1.00 ml | ADPI Bulletin 916 |
| Moisture | Max. 4.0% | ADPI Bulletin 916 |
| Fat | Max. 1.25% | ADPI Bulletin 916 |
| Protein | Min. 34.0% | ADPI Bulletin 916 |
| Ash | Max. 8.20% | ADPI Bulletin 916 |
| Acidity | Max. 0.15% | ADPI Bulletin 916 |
| WPNI Index | 1.51 – 6.00 mg/g | ADPI Bulletin 916 |
Microbiological Specifications
| Parameter | Specification | Test Protocol |
|---|---|---|
| Standard Plate Count (SPC) | Max. 10,000 cfu/g | ADPI Bulletin 916 |
| Coliform | Absent per 0.1 g | ADPI Bulletin 916 |
| E. coli | Absent per g | BAM – Sept. 2002 |
| Salmonella | Absent per 25 g | BAM – April 2003 |
| Shigella | Absent per 25 g | BAM – Jan. 2001 |
Specification 2: Standard Grade
| S.No. | Parameter | Specification |
|---|---|---|
| 1 | Appearance / Description | Fine white or light cream uniform colour powder |
| 2 | Flavour | Characteristic milky with pleasant and clean profile, free from off flavours |
| 3 | Moisture (% w/w) | 4.0 max |
| 4 | pH (10% aq. solution) | 6.6 – 6.8 |
| 5 | Titratable Acidity (as Lactic Acid) (% w/w) | 1.45 max |
| 6 | Test for Neutralizer | Negative |
| 7 | Bulk Density (g/cc) | 0.45 – 0.58 |
| 8 | Burnt Particles (in 10% solution) | 2 or less black particles acceptable; >2 unacceptable |
| 9 | Total Ash (% w/w on dry basis) | Typically 8.0 (max. 8.2) |
| 10 | Milk Protein (N × 6.38) (% w/w) | Typically 34 (Range 34–36) |
Microbiological Quality
| S.No. | Parameter | Specification |
|---|---|---|
| 11.1 | Total Bacterial Count (cfu/g) | 30,000 max |
| 11.2 | Thermophilic Count (cfu/g) | 5,000 max |
| 11.3 | Coliforms (per 0.1 g) | Absent |
| 11.4 | E. coli (per 50 g) | Absent |
| 11.5 | S. aureus (per 0.1 g) | Absent |
| 11.6 | Salmonella & Shigella (per 50 g) | Absent |
| 11.7 | B. cereus (per g) | 500 max |
| 11.8 | Faecal Streptococci (per 0.1 g) | Absent |
| 11.9 | Yeast & Mould (per 1 g) | 50 max |
