SKIM MILK AND SKIM MILK POWDERSEMINER ON

Name – Shamim HossainRoll – DT-18/12Course – DT36Semester – 3rd year 2nd semester

SKIM MILK • According to FSSAI : SKIMMED MILK means the

product prepared from milk from which almost all the milk fat has been removed mechanically.

• Composition :

• *source: Outline of Dairy Technology ; Sukumar De

Components Percentage (%)Water 90.6

Fat 0.1

Protein 3.6

Lactose 5.0

Ash 0.7

MANUFACTURING PROCEDURE

MilkPreheating(55-65˙C)

Separation(by cream separator)

Skim milk

Cream

NUTRITION OF SKIM MILK• Skim milk is also labeled as fat free milk, and in order for milk to be

considered skim, it must contain less than 0.5% milk fat. One cup of skim milk holds 90 calories.

• Skim milk consists of the following nutrients:

Nutrients Amount Nutrients AmountSodium 130mg Carbohydrate 13 mg

Sugars 12 g Potassium 382 mg

Protein 9 g Cholesterol Less than 1 %

Vitamin A 10 % Vitamin C 4 %

Calcium 30 % Vitamin D 25 %

*source: internet

FOOD PRODUCTS MADE FROM SKIM MILK :Principle of utilization Food products madePasteurization Flavoured Milk

Sterilization Sterilized Flavoured Milk

Fermentation Cultured ButtermilkAcidophilus milkBulgarian Buttermilk

Fermentation & Concentration Concentrated sour skim milk

Concentration Plain condensed skim milkSweetened condensed skim milkLow-lactose condensed skim milk

Drying Dried skim milk

Coagulation Cheese(like Cottage ,Bakers`,Quarg etc.)Casein (edible)

*source: Outline of Dairy Technology ; Sukumar De

SKIM MILK POWDER• Skim milk powder is the product obtained by the removal

of water from skim milk by heat or other suitable means ,to produce a solid containing 5 % or less moisture.

• Composition :Components Percentage (%)Water 3.0

Fat 0.8

Protein 35.9

Lactose 52.3

Ash 8.0

*source: Outline of Dairy Technology ; Sukumar De

MANUFACTURING PROCESS :

Receiving milk

Cooling(5˙C)

Pre-heating(35˙C)

Separation

Pasteurization

Low heat SMP(71˙C/15sec)

By Spray Drying Process

High heat SMP(71˙C/15sec)

Condensing

Re-heating(63˙C)

Filtration

Pumping

Spray drying(in-185˙C;out-85˙C)

Cooling(32˙C)

Sifting

Packaging

Storage(Room Temp.)

Pre-heating(85˙C/20min)

Condensing

Re-heating(74˙C)

Filtration

Pumping

Spray drying(in-185˙C;out-85˙C)

Cooling(38˙C)

Sifting

Packaging

Storage(Room Temp.)*source: Outline of Dairy Technology ; Sukumar De

NUTRITIONAL INFORMATION

Energy, kcal 357.0 Sodium, mg 549.0

Energy from Fat, kcal 9.0 Calcium, mg 1200.0

Total Fat, g 1.0 Phosphorous, mg 980.0

Saturated fat ,g 0.5 Thiamin, mg 0.4

Cholesterol, mg 18 Riboflavin, mg 1.7

Total Carbohydrates, g 52.0 Niacin, mg 0.9

Added Sugar, g 0.0 Folate, mcg 50.0

Protein, g 35.0 Not a significant source of Dietary fiber, Vitamin C and Iron

Amount per 100 g

*source: AMUL

HEALTH BENEFITS• Skimmed milk powder is deficient in fat and fat soluble vitamins but the proteins, water-soluble vitamins and minerals are preserved.• Skimmed milk powder contains almost the same amount of proteins (26%) and carbohydrates (37%) as in the liquid form. However the water and the fat percentage is decreased to nil. • As it is considered to be zero fats, it is a good substitute of whole milk and can be taken by patients with high cholesterol levels and cardiac problems.• Skimmed Milk powder is also fortified with vitamins A and D. Vitamin A helps to improve vision whereas Vitamin D helps in the strengthening on bones. Both the vitamins play an important role in maintenance and repair of Skin.• The calcium present in it promotes growth and maintenance of teeth and bones at every stage in life.

*source: internet

USES• After reconstituting powdered skimmed milk with water, it can be used as regular milk for drinking or for cooking. However the low fat content might not help if the recipe demands for full fat milk.• Milk drinks and milk chocolates can be less burdensome calorie-wise when made with skimmed milk.• Many ice creams are labeled as low fat and contain skimmed milk powder in its reconstituted form.• Skimmed milk powder can also be used in baking biscuits, milk cookies, cakes, muffins, cup cakes or pastries.

*source: internet

SKIM MILK IS MAIN PRODUCT OR BY PRODUCT?• The way in which the skimmed milk is utilized has changed

dramatically. Firstly the proportion of supplies used for direct feeding to livestock has declined from over 50% in 1960 to only 11% in 1979. More of it was used for the manufacture of skim milk powder (which was the main way of utilization of skim milk from 14% in 1960 to 53% in 1979). Presently, skim milk is mostly utilized either in standardization of milk for the manufacture of main dairy products or preserved by removing moisture in spray dried form. The skim milk when utilized in either of these two forms or consumed as liquid is not considered a by-product. It is regarded as a by-product, only when it is either not economically utilized or has to be utilized for the manufacture of derived by-products like casein in small quantities. In 2002, about 6 million tons of skim milk was utilized for casein production.

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