Dry Whole Milk and Non-Fat Dry Milk

Powdered milk is a manufactured  diary product made by evaporating milk to dryness. One purpose of drying milk 
is to preserve it; milk powder has a far longer shelf  life than liquid milk and does not need to be refrigerated, due to 
its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Available as Dry 
Whole Milk (DWM), it is most commonly produced as Non-Fat Dry Milk (NFDM), also known as 
Dried Skim Milk (DSM).

Non-fat dry milk or powdered milk is a dairy product from which all liquids
and fats have been removed. It was developed in Russia in the early 19th 
century, and since then,  it’s become a staple in many households, and is 
used in a variety of ways. In some countries,  particularly where shipping costs
are prohibitive or few dairy cows exist, non-fat dry milk  may be more common 
that standard liquid milk. In developing countries where access to refrigeration 
is limited, powdered milk can last much longer and tends to be much less 
expensive since it is easier to transport. Even in developed countries, city 
dwellers may turn to using non-fat dry milk instead of liquid milk because it tends to be significantly less expensive. 
You’ll also find non-fat dry milk used in a medicinal context. The powder can be added to standard milk or other 
liquid drinks to boost protein and calorie intake for those who need calorie fortification in their diets. It may be 
present in a variety of smoothies, and it’s also used in place of liquid milk in a number of baked goods because it
reduces price of  ingredients. Some people keep the powder on hand for home baking or to add to their own 
homemade smoothies for extra protein. 

The standard manufacturing process for non-fat dry milk is called dry spraying. Skim milk, milk that has already been defatted,  first goes through an evaporation process, where the milk concentrates and becomes denser. It is then sprayed in fine bursts into a heating chamber, which causes the rest of the liquid to evaporate, leaving behind milk powder. 

Two other methods in use are 
1. drum drying; 
2. freeze-drying;. 
Drum drying tends not to be preferred because the powder has a “cooked” taste that people find undesirable. Freeze drying 
is fairly uncommon. 

Non-fat dry milk is usually the easiest to mix . It certainly does have the advantage of long 
storage time. Stored in  a cool, dry place, non-fat dry milk will usually last 18 months.

We Offer the following products Dry Milk Powder products, prices on condition
CIF, DAF  any places in EUROPE and any East Coast Ports of USA 

Specification N 1
SKIMMED MILK POWDER

 Obtained by spray drying of pasteurized skimmed milk.

 Product is produced by certified systems HACCP (DS 3027 E), ISO 9001, ISO 14001, in accordance with Commission Regulations (EC) 852/2004, (EC) 853/2004, 178/2002, 2073/2005, Council Directive 2001/114/EC, First Commission Directives 79/1067/EEC, 87/524/EEC
 and labeled with the EU identification mark. 

Specification N 2
SKIMMED MILK POWDER  

Obtained by spray drying of pasteurised skimmed milk.

 Product is produced by certified systems HACCP (DS 3027 E), ISO 9001, ISO 14001, in accordance with Commission Regulations (EC) 852/2004, (EC) 853/2004, 178/2002, 2073/2005, Council Directive 2001/114/EC, First Commission Directives 79/1067/EEC, 87/524/EEC 
and labeled with the EU identification mark.   

Specification N 3
SKIMMED MILK POWDER  

Product:    SKIMMED MILK POWDER
                  SPRAY DRIED, ADPI Extra Grade

Description: White, slightly creamy homogeneous powder with sweet, typical to pasteurized skimmed milk flavor

Characteristics:	Range / limit
Fat	max 1,25%
Moisture	max 4%
Titrateble acidity	max 0,15%
Scorched particles	disc A/B
Solubility index	1,25 ml
Protein	35,5% min
Minerals	7,8% min.
pH-value	6,6
Inhibitors	Negative
Chloramphenicol	negative
Bact. plate count	max 10 000/g
Coliforms	<10/g
Salmonella	Absent in 25 g
E-Coli	Negative in 1 g
Yeasts	<30 /g
Moulds	<30/g
Staph. aureus	<10/g

  Parameter provides once a year in compliance with factory’s HACCP
Packaging:  multiply paper-bags with PE-liner 25kg net; or  Big bags 850 – 950 kg net. 
                    Foiled one way pallets (100x120cm), max 1 200 kg per pallet;
Storage conditions: keep cool and dry. 
Shelf-life:   12 months

Specification N 4

WHOLE MILK POWDER  

Product:   FULL CREAM MILK POWDER Fat content 26%
                 SPRAY DRIED, ADPI Extra Grade

Description:  White, slightly creamy homogeneous powder with sweet, typical to pasteurized milk flavor

Characteristics:	Range / limit
Fat	min 26%
Moisture	max 4%
Titratable acidity	max 0,15%
Scorched particles	disc A/B
Solubility index	1,0 ml
Protein	min 26%
Bact. plate count	max 10 000/g
Coliforms	<10/g
Salmonella	absent in 25 g
E-Coli	negative in 1 g
Yeasts	<10/g
Moulds	<10/g
Staph. Aureus	<10/g

Parameter provides once a year in compliance with factory’s HACCP

Packaging:  multiply paper-bags with PE-liner 25kg net; or Big bags 850 – 950 kg net. 
                    Foiled one way pallets (100x120cm), max 1 200 kg per pallet;
Storage conditions: keep cool and dry
Shelf-life: 12 months

Specification N 5

WHOLE MILK POWDER

(EXTRA grade, Medium-heat)

Obtained by spray drying of pasteurized whole milk.

Product is produced by certified systems HACCP (DS 3027 E), ISO 9001, ISO 14001, in accordance with
Commission Regulations (EC) 852/2004, (EC) 853/2004, 178/2002, 2073/2005, Council Directive 2001/114/EC,
First Commission Directives 79/1067/EEC, 87/524/EEC and labeled by the EU identification mark.

Packing: 25 kg in multiply paper bags with polyethylene liner.

Storage:  From the date of production at a humidity not up 85 %, not longer 12 months at a temperature not up10 ºC.