- Whole Milk Powder
- Nonfat Dry Milk Low Heat
- Nonfat Dry Milk Medium Heat
- Nonfat Dry Milk High Heat
- Instant Nonfat Dry Milk
- Buttermilk Powder
We supply a wide range of American nutritional milk powders for use in retail and industrial food processing sectors.
Nutritional milk powders are used in a wide variety of applications including sports and health drinks, infant formulas, and pharmaceuticals.
The nutritional milk powder supplied by Richland Dairies for industrial ingredients processing is packed in 25 kg heat sealed polyethylene lined multi walled kraft paper bags that provide a barrier against moisture and oxygen. We recommend that milk powder should be stored in a cool, dry place and not be exposed to sunlight or strong odors.
Skim Milk Powder
Skim Milk Powder is manufactured from freshly separated, choicest quality milk which is pasteurised, concentrated and then gently spray dried. The powder is pale cream in colour, free flowing without hard lumps and soluble in water. Available in Standard and Instant varieties.
Applications:
Three special grades of Skim Milk Powder are available for specific applications. These grades are classified according to the pre-heat treatment given to the skim milk. The classifications denote the amount of undenatured whey protein per gram.
High Heat (Less than 1.5mg) Typically used for confectionery, bakery products, comminuted meat products, soups & sauces.
Medium Heat (Between 1.5 and 6.0 mg) Typically used in ice cream, dairy desserts, confectionery, bakery, soups & sauces.
Low Heat (Not less than 6.0 mg) Typically used in reconstituted products.
Whole Milk Powder
Whole Milk Powder is produced from fresh standardised wholemilk of the finest quality from which only the water has been removed. Whole Milk Powder is free flowing, cream in colour with a clean flavour.Whole Milk Powder can be used in any application where total milk solids are required.
Applications:
Can be reconstituted for most recipes that require fluid whole milk as an ingredient.
Confectionery – milk chocolate, candy, fudge, icings
Bakery – cakes, pies, biscuits, cookies
Dry Mix Products – cake/pancake/soup mixes, beverage whiteners
Ice Cream, Custards, Chocolate Drinks, Yoghurt
Recombined Milk Products
Skim Milk Powder - Instant
Instant Skim Milk Powder is readily dispersible in hot or cold water. It is manufactured from freshly separated, choicest quality skim milk. The milk is pasteurised, concentrated and then gently dried through a two-stage spray drying process which improves its dispersion and reliquification characteristics over those created by conventional drying methods. The powder is pale cream in color, and free flowing without hard lumps.
Applications:
Instant Skim Milk Powder is an excellent source of protein, which can be reconstituted for most recipes that require fluid skim milk as an ingredient. It is used in many foods where non fat milk solids are required, and is especially suitable for recipes in which the powder needs to be dissolved without high speed blending. The product is typically used in ice cream, dairy desserts, bread and other baked goods, comminuted meat products, confectionery (including chocolate, caramel and fudge) soups and sauces. Also ideal for mixtures used in dispensing equipment such as soft serve ice-cream, and in dry blended, ready to use convenience products, cake mixes, instant soups and beverages.
Buttermilk Powder
Buttermilk Powder is manufactured from the buttermilk that is produced when cream has been churned into butter. The buttermilk is pasteurised, concentrated and then gently spray dried. The powder is cream or white in colour, free flowing and soluble in water.
Applications:
Ice Cream
Bread & bakery products
Chocolate & confectionery
Pastry
Margarine
UHT treated products
Evaporated & sweetened condensed milk
Dressings, dips & soups
Skim Milk Powder
The product shall be made from fresh, sweet milk to which no preservative, alkali, neutralizing agent or other chemical has been added and which has been pasteurized.
Milk proteins, milk permeate or lactose may be added to standardize protein concentration.
Ingredient and Allergen Statement
Contains Milk
Regulatory and Compliance
Codex Standard 207-1999. Product is in strict compliance with Halal.
Sensory Standards
Flavor Clean, bland, sweet Odor Fresh, no off odors Color White to light cream Appearance Powder, free of lumps
Antibiotics
All raw milk used in the manufacture of products has been screened and tested “Not Found” for drug residues according to the FDA Pasteurized Milk Ordinance (PMO) – Appendix “N” (latest revision)
Quality Assurance
Products are manufactured under strict quality assurance procedures which are enforced at all times. Manufacturing plants are subject to rules and regulations of the United States Food and Drug Administration (FDA), the United States Department of Agriculture (USDA) and the California Department of Food and Agriculture (CDFA). Precautions are taken at all steps during manufacture, storage, and distribution to ensure product quality and food safety.
Labeling and Traceability
All labels contain sufficient detail to provide full product traceability which includes: Single letter dryer identification code, 3 digit julian date (Lot Number), 2 digit year, 2 digit sublot number, 3 digit bag number, heat treatment/product, product silo number, plant identification number, production month (3 letter abbreviation), and packaging time (24 hour clock).
Microbiological Standards
| Units | Maximum | Method | |
| Aerobic Plate Count | cfu/g | <10,000 | SMEDP 6.020 |
| Coliform | cfu/g | <10 | SMEDP 7.020 |
| Yeast and Mold | cfu/g | <50 | SMEDP 8.112 |
| Salmonella | 750g | Not Detected | FDA-BAM |
| Coagulase Positive Staphylococcus | cfu/g | Not Detected | NZTM 47.2 |
Physical Properties
| Units | Min | Max | Method | |
| Protein – SNF Basis | % | 34 | Kjeldahl/NIR | |
| Moisture | % | 4 | IDF/NIR | |
| Fat | % | 1.25 | IDF/NIR | |
| Titratable Acidity | % | 0.15 | ADPI | |
| WPNI | mg | 1.51 | 5.99 | SMEDP |
| Scorched Particles | mg | 7.5 (A) | ADPI/CM-EXP | |
| Solubility Index | ml | 1.2 | ADPI |