Skimmed Milk Powder (SMP),Argentina price supplier

Physical & Chemical Specifications:

Protein        34.0% min 
Lactose       52.0% max 
Fat              1.25% max 
Ash             8.6% max 
Moisture    4.0% max (non-instant) 
and            4.5% max (instant)

 

Microbiological Specifications:
Standard Plate Count             < 50,000/g max (non-


Coliform                                  < 10/g max (instant) 
 
E.coli                                       Negative 
Salmonella                              Negative 
Listeria                                    Negative 
Coagulase                               Positive 
Staphylococci                          Negative 
Scorched particle content      15.0 mg max(spray-dried) 
Titratable acidity                    0.15% max
Solubility index                       < 1.0 ml (instant), < 1.25 

Color                                        White to light cream color 
Flavor                                      Clean, pleasing dairy flavor

 

Heat Treatment:

Classification

Low-heat

Medium-heat

High-heat

 

Typical Processing Treatment

Cumulative heat treatment of milk 
not more than 70ºC for 2 minutes

Cumulative heat treatment of 
70 -78ºC for 20 minutes

Cumulative heat treatment of
 88ºC for 30 minutes

Undenatured Whey 
Protein Nitrogen* (mg/g)

> 6.00

1.51 - 5.99

< 1.50

* Higher temperatures and/or extended holding times contribute directly to Whey Protein denaturation. This index is used as a measure of the cumulative heat effects during processing of skim Milk Powder.

 

Shelf Life:
12 months under optimal storage conditions.
 
Packaging:
25kg bags Kraft paper multi-wall with inner polyethylene liner.  

Please do contact us with your full delivery address and email for efficient and swift communication.