quality standards for skimmed milk powder (SMP)

Skim Milk Powder (SMP) is one of the most important dairy products that is widely used in the food, animal feed, pharmaceutical and nutritional supplements industries. Its long shelf life, ease of transportation, and high nutritional value have made this product a special place in the global market. Ensuring the quality, safety, and consumer health, domestic and international regulatory organizations have set strict standards for the production, packaging, and consumption of this product.

Definition and Production Process

Skim milk powder is prepared from pasteurized cow's milk, which is mostly removed from its water and fat during evaporation and drying processes. SMP is produced by removing water and fat from pasteurized skim milk. The process involves evaporation and spray drying, resulting in a powder that retains the nutritional components of milk, minus most of the fat content. The end result is a light, long-lasting powder with preserved protein, lactose, and mineral content.

Chemical Composition Standards

1. Fat content

• According to international standards, the fat content in skimmed milk powder should not exceed 1.5% on a dry matter basis.

• This low fat content not only increases the shelf life of the product, but also distinguishes it from whole milk powder, which has a higher fat percentage.

• United States Standards: According to the U.S. Food and Drug Administration (FDA) and the American Dairy Products Institute (ADPI), SMP must meet the following compositional criteria: Fat: Maximum of 1.5%.

• Codex Alimentarius Standards: Milkfat: Not more than 1.5% m/m.

2. Moisture, protein and lactose

• Moisture: A maximum of 5% is allowed to prevent microbial growth.

• Protein: Must be at least 34% on a dry matter basis.

• These composition is monitored by US standards (FDA and ADPI) and global organizations (FAO and WHO).

• Lactose: As a natural milk sugar, it must be in proper balance to maintain nutritional value.

Compositional Table

 Microbiological Standards

1. Bacteria and pathogen limits

To ensure human and animal health, milk powder must be free of pathogens. Some of the most important requirements are: • Absence of Salmonella and Staphylococcus aureus per 25 g of sample • Coliforms: maximum 10 CFU per gram • Total microbial count: maximum 30,000 CFU per gram • Yeast and mold: maximum 100 CFU per gram • Absence of Listeria: must not be found in samples

These limits are defined by bodies such as EFSA (European Food Safety Authority) and ADPI.

2. Thermal process requirements

To reduce microbial risks, manufacturers must use pasteurization processes. Maintaining the appropriate temperature during processing helps both to destroy microorganisms and to preserve nutritional value.

Microbiological Criteria Table

 Quality and Sensory Parameters

1. Solubility and Texture

SMP should be easily soluble in water. Poor solubility causes loss of performance in the food and feed industries. Other quality considerations include: • Burnt particles: should remain within the permissible limits. • Acidity: should be within the safe and suitable range for consumption. • Sensory characteristics: The color, taste and odor of the powder should be uniform and standardized.

2. Permitted Additives

Some milk-derived additives are permitted to adjust the protein content, provided they do not alter the balance of casein and whey proteins: • Milk retentate • Milk permeate • Added lactose

Functional & Sensory Parameters Table

 Packaging, Labelling and Storage

Packaging Requirements

To maintain quality and prevent moisture absorption, the packaging must be tightly sealed and made of suitable materials such as multi-layer kraft bags with a polyethylene inner layer. SMP packaging: Multi-layer kraft sacks with polyolefin inner liners or other suitable containers.

Storage Conditions

• Store in a cool, dry environment at a temperature below 27°C and a relative humidity of less than 65%. • Storage Conditions: Cool, dry environment with temperatures below 80°F and relative humidity below 65%.

Labeling Requirements

The product label must include the following information: • Product name: "Skimmed Milk Powder" or "Skimmed Dry Powder" • Fat percentage if more than 1.5% • Protein content (if applicable) • Indication of any permitted additives used

Role of SMP in Livestock and Poultry Nutrition

Skimmed milk powder is used as a source of high-quality protein in the feed of calves, chickens and piglets. Its benefits include: • Increased healthy growth and weight gain in young animals • High digestibility and better absorption of nutrients • Prevention of nutritional deficiencies and strengthening the immune system Guidelines from organizations such as FAO and NRC (National Research Council of the United States) monitor the safe and effective use of SMP in animal diets. Chaltafarm produces its skim milk powder with premium quality in full compliance with legal standards and international requirements. The product is supplied in safe, multi-layered packaging that protects the product from moisture and contamination and ensures its shelf life. Chaltafarm skim milk powder also meets the highest global standards in terms of protein, fat, moisture and microbial safety.

Conclusion

Skim milk powder is a vital component of the food chain and livestock industry. Strict adherence to legal and quality standards for its production, packaging and distribution not only ensures consumer safety, but also helps improve global trade and increase public confidence. By adhering to these requirements, producers, veterinarians and farmers can provide society with healthy, nutritious and standardized products.