Skimmed milk powder 1.5%

Skimmed milk powder is produced from pasteurized skimmed milk by removing water using condensation and spray drying, and is intended for direct consumption (after reconstitution), industrial processing for food purposes, and for export.

Depending on microbiological and physicochemical indicators, dry milk is divided into the "Extra" and "Standard" grades

A small number of lumps that easily crumble under mechanical action are allowed, the color is white with a slight creamy tint, the taste and smell are characteristic of fresh pasteurized milk.

Physicochemical and microbiological indicators

Indicator name Standard
Fat content, %, no more than 1.5 1.5 for “Standard”
1.25 for “Extra”

Moisture content, %, no more than 4.0 for “Extra”
5.0 for “Standard”

Protein content in dry skim milk residue, %, no less than 34.0
Solubility index, cm3 of raw sediment, no more than 0.1 for “Extra”
0.2 for “Standard”

Purity group, no lower than I
Acidity, °Τ, no more than 15-17 for “Extra”
15-19 for “Standard”

Number of mesophilic aerobic and facultative anaerobic microorganisms, CFU/g, no more than 1×104 for "Extra"
5×104 for "Standard"

Bacteria of the coliform group (coliforms) in 0.1 g of the product Not allowed
Bacteria of the genus Salmonella in 25 g of the product Not allowed
Bacteria of the genus Listeria monocytogenes in 25 g of the product Not allowed
Staphylococcus aureus in 1.0 g of the product Not allowed

Milk has high nutritional, energy and biological value due to the concentration of milk components in them. In addition, milk is characterized by a high mass fraction of dry matter, which provides it with good transportability and significant shelf life.

Skimmed milk powder is used in the food industry: for the production of reconstituted milk and milk-based products (cheeses, yoghurts, cottage cheese, sour cream, ice cream mixes), in the production of sweets and sweet fillings, milk chocolate, bakery products, bagels, wafer sheets, wafers with fillings, cookies, gingerbread, muffins, cakes, pastries, puddings, mousses, dry instant mixes and products adapted and not adapted for baby food, ice cream, making glazes, creams.

The shelf life of skimmed milk powder at a temperature of 0 to 200C and a relative humidity of no more than 85% from the date of manufacture is 24 months.

The product is packaged in consumer packaging: net weight 500g.

The product is packed in transport containers: (multilayer paper bags with a polyethylene liner bag) net weight 25 kg.