Skimmed Pasteurized Milk is prepared from raw milk by mechanically separating almost all fat and reducing its saturation to 0.05% or less. The product is also pasteurized to remove any pathogens and extend shelf life.
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.
Skimmed Pasteurized Milk has a liquid form and solid, white color. It has a typical smell and taste of a pasteurized milk product, without foreign odors.
The shelf life of Skimmed Milk is 7 days if stored properly. The product should be stored at the temperature of 6°C or less.
Foodcom supplies its Business Partners with Skimmed Milk in silo trucks.
The most popular applications in the dairy sector is the production of milk powders, cheeses, and milk drinks.
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