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EspañolFull Cream Milk Powder (Regular & Instant)
Full Cream Milk Powder is obtained by removing water from pasteurized, homogenized whole milk. It may also be obtained by blending fluid, condensed or skimmed milk powder with liquid or dry cream or with fluid, condensed or dry milk. By removing moisture to the greatest extent possible, microbial growth is prevented.
Typical Applications
FCMP can be used in bakery, confectionery, prepared mixes, sauces, soups as:
- An economical source of dairy solids, including milk fat
- A convenient form of nutritious milk that doesn't require refrigeration.
An easily transported and stored dairy ingredient
Full Cream Milk Powder Technical Sheet
Nonfat Dry Milk & Skimmed Milk Powder (LH / MH / HH)
Nonfat dry milk is obtained by removing water from pasteurized skim milk. It contains 4.5% or less moisture and 1.5% or less milkfat (by weight). It is most commonly available in spray-dried form.
Skimmed milk powder is very similar. The main difference between them is that skimmed milk powder has min. 34% protein, whereas nonfat dry milk has no standardized protein level.
There are three main classifications: high-heat (least soluble), medium-heat, and low-heat (most soluble).