Summary
A purchasing and QA guide to the key parameters found on commercial milk powder specification sheets.
1. Moisture
Moisture is a basic milk powder parameter. Codex sets compositional requirements for milk powder categories, while suppliers may use tighter targets. Read moisture together with storage conditions and other quality parameters.
2. Milkfat
Milkfat helps distinguish Whole/Full Cream Milk Powder from Skim Milk Powder. If the formulation is sensitive to fat, use the actual specification value rather than relying on the product name alone.
3. Protein, lactose and ash
Protein, lactose and minerals/ash contribute to total solids and formulation characteristics. R&D and QA should decide which values matter to the application.
4. Solubility and physical properties
Solubility index measures sediment under a defined test method; a higher value indicates lower solubility in that method. Specifications may also include scorched particles, bulk density, colour and other physical properties.
5. Heat treatment for Skim Milk Powder
SMP/NDM may be classified as low-, medium- or high-heat based on the heat effect on whey protein. Typical applications differ by heat class, so buyers should verify the grade required by the formulation.
6. Microbiology
Specifications and COAs may include microbiological criteria. Required limits should follow company standards, end use and relevant requirements.
How to compare quotations
- Match product category and grade.
- Compare parameters relevant to the formulation.
- Review origin, manufacturer, packaging and documents.
- Compare price only after specification equivalence is established.
- Run a trial where a change may affect processing or finished product quality.
Technical sources
- ThinkUSAdairy – Reference Manual for Milk Powders
- ThinkUSAdairy – Skim Milk Powder
- Codex Standard for Milk Powders and Cream Powder