Skimmed Milk
Skimmed Milk – less fat, but full of nutritional value. This is the secret of success in the food industry, where it becomes an indispensable ingredient in skimmed milk products, but not only.
Technical aspects
Skimmed Milk has a liquid form and white color. It has a typical smell and taste of a pasteurized milk product, without foreign odors.
Skimming the milk usually takes place in a centrifuge, where fat clusters are separated from the more liquid part of the milk, which is then collected. In effect, the final product is milk with fat content reduced to 0.05% or less, but with the preservation of most nutrients.
Pasteurization of the product is conducted by heating the milk to at least 71.5°C for 15 to 20 seconds and then cooling it abruptly to 10°C, or less. This process ensures that the product is deprived of any pathogens or unwanted bacteria. A phosphatase test is used to verify that the process was conducted correctly.
| Physical and chemical properties | Value |
|---|---|
| Fat content | ≤ 0.05% |
| pH | 6.6 – 6.8 |
| Total plate count | < 300,000 cfu/ml |
| Salmonella in 25 ml | Absent |
| Staphylococcus aureus in 25 ml | Absent |
| Color | Uniform, white |
| Taste and smell | Typical for pasteurized milk, without foreign odors |
Download specification
Storage period
The storage period of Skimmed Milk is 7 days, if stored properly. The product should be stored at the temperature of 6°C or less.
Packaging
Foodcom S.A. supplies its Business Partners with Skimmed Milk in silo trucks.
Application
In the dairy sector, Skimmed Milk is mainly used for the production of milk powder. It can also be used as an ingredient in the production of various foods such as low-fat yogurts, skimmed cheeses, dairy drinks and other dairy products. In addition, Skimmed Milk can be used to make ice cream. It is also used as an ingredient in the production of foods for infants and young children.
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