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When purchasing industrial milk powder, understanding technical characteristics is crucial. Ignoring these parameters can lead to reduced quality, altered taste, or production issues.
1. Fat Content:
Fat directly affects product flavor, color, and texture.
In ice cream and chocolate, high fat (24–26%) creates a creamy texture.
In cakes and biscuits, excess fat makes the texture dense.
In dairy beverages, too much fat causes phase separation.
2. Protein Content:
Protein directly impacts structure and texture.
For sports and protein drinks, milk powder with over 34% protein is recommended.
Low protein can weaken structure and reduce volume in baked goods.
3. Moisture:
Moisture above 5% increases the risk of mold and reduces shelf life.
Ideal moisture ranges between 3.5%–4.5%.
4. Solubility:
Low solubility in dairy and beverages causes sedimentation.
Milk powder with a Solubility Index below 1.2 is preferred.
5. Color and Flavor:
Milk powder should be creamy-white and free of metallic or off-flavors.
Discoloration or off-flavors indicate oxidation or spoilage.
Type: Skimmed Milk Powder with 33% protein, <1% fat, <4% moisture.
Feature: Improves color, soft texture, and prevents Maillard browning.
Common mistake: Using full-fat powder leading to dense, darkened cakes.
Type: Whole Milk Powder with 26% fat, 24% protein.
Feature: Creamy texture and natural flavor.
Technical note: Use powder with high dispersibility and low scorched particles for smooth melting.
Type: Skimmed Milk Powder with high protein (34%), high solubility, neutral taste.
Feature: High solubility ensures product stability at different temperatures.
Common mistake: Using oxidized or low WPNI powder causing sedimentation and off-flavor.
Type: Skimmed Milk Powder with medium protein (31–33%), heat-stable.
Feature: Increases consistency without altering color or taste.
Common mistake: Using over-heated powder leading to protein denaturation and quality loss.
Type: Whey Powder or High Protein Milk Powder with >36% protein, <1% fat, low lactose.
Feature: Enhances nutritional value and fast absorption.
Common mistake: Using SMP instead of Whey causing heavy taste and poor solubility.
Check Certificate of Analysis (COA) for fat, protein, moisture, and solubility index.
Choose reliable country of origin (New Zealand, Netherlands, Ireland).
Use fresh powder (<6 months).
Store at <25°C with humidity <60%.
Inspect color, aroma, and flavor before purchase.
Ensure compatibility with production process (pasteurization, UHT, thermal processing).
For precise selection of milk powder for your industry and formulation,
Terexim’s expert team provides technical and commercial consultation.
✅ For placing orders or receiving specialized milk powder buying advice, contact us today.
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