Skim milk powder is the product that results from drying and removing water from pasteurized skim milk.
Contains as a finished product no more than 5% moisture and no more than 1.5% milk fat.
Skim milk powder is classified according to the type of heat treatment used during its production, this classification defines it as High Heat, Medium Heat and Low Heat.
NONFAT DRY MILK
Whey powder is obtained by drying crystallized pasteurized whey derived from the manufacture of cheeses such as cheddar and Swiss.
SWEET WHEY
Lactose is obtained from sweet whey. Lactose is produced by physical separation such as crystallization, precipitation, and filtration.
LACTOSE
White, soft, low-sweet carbohydrate powder, has high solubility and dispersibility, despite its low hygroscopic characteristics, it is an ideal extender and solid contributor.
MALTODEXTRINE
Butter solids are obtained by drying buttermilk derived from the manufacture of pasteurized butter prior to condensation. Butter solids have a protein content of no less than 30%.
DRY BUTTERMILK
Permeate is manufactured from the production of milk protein concentrates (MPC). Permeated milk powder is the carbohydrate portion of milk that is achieved by fractionating and concentrating the lactose, vitamins and minerals that were removed during the MPC production process.
