Instant Full Cream Milk Powder
General Description
The instant and non-instant Full Cream Milk Powder (FCMP) are prepared and used differently. The product is also called Whole Milk Powder.
Whole Milk Powder (WMP) is the product resulting from the partial removal of water from pasteurized milk. The fat and/or protein content of the milk may have been adjusted.
Instant Full Cream Milk Powder
Instant Full Cream Milk Powder also known as IFCMP is made from pure, fresh, homogenized and pasteurized cow’s milk of prime quality. It is pasteurized in the same way as liquid milk–at a high temperature for a short time, which minimizes the effect on its flavor. It’s then evaporated in a vacuum chamber, which removes most of the moisture without giving it a “cooked” flavor. The water is also removed by a special spray process which ensures that all natural food elements are preserved.
Instant milk powder is usually made by spraying droplets of concentrated milk into a heated chamber. IFCMP is easily digestible and can be used for all purposes where milk is required. It mixes quickly in cold water, reconstituting into non-fat skim milk. For drinking purposes, its flavor is best when it’s refrigerated overnight after mixing.
Full Cream Milk Powder
Full Cream Milk Powder is Non-instant. It is also made by concentrating the milk to remove most of its water. It process cooks out the moisture at a higher temperature than the process used for instant skim milk. This gives it a visible “cooked” flavor when it’s re-formed. Some brands of non-instant milk use the heated-chamber method of producing powder, but most spray the droplets of concentrated milk onto a heated roller. This produces a finer, denser powder that’s slower to reconstitute. Most non-instant milk is also non-fat, although whole-milk versions are available.
General Specifications
Product Name: Instant Full Cream Milk Powder
Suggested Applications: Food industries. “Not for use in Infant Formula”
Packing: Multiwall kraft 25 kg bags and an inner plastic liner with product name, weight, production date, expiry date, origin and batch number. No staples or metal fasteners are used
Minimum Order Quantity: 16 Metric Tons in 640 bags of 25 kg in a 20 ft food grade container
Storage and shipment
Instant Full Cream Milk Powder should be stored and shipped in a cool but dry environment with temperatures below 80°F / 25°C, relative humidity below 65% and an odor free environment. Stocks should be used in rotation preferably within 24 months of manufacture.
Suggested Uses
Wide range of applications including reconstituted milk, yogurt, ice cream mixes and confectionery products.
Bakeries and snack foods as a major product factor.
Has consistent and uniform composition, which is imperative in formulated products.
An ideal milk source for any situation where regular liquid milk supply or refrigeration is not available.
Not for use in Infant Formula for infants less than 12 months.
Milk Powder
Instant milk powder, like liquid milk, contains enzymes that can sometimes interfere with yeasts or with gluten development. As a result bakers, especially bread bakers, often prefer to use non-instant milk powder. This is the equivalent to the “scalded” milk used in many vintage recipes, which is cooked enough to deactivate the troublesome enzymes. In small quantities, the two can be used interchangeably in most recipes. Non-instant milk is denser and more concentrated. A tablespoon of instant milk makes a quarter cup of liquid milk, whereas three-quarters of a tablespoon of non-instant is needed for the same result.
Milk powder can be reserved and have a far longer shelf life than liquid milk. It also does not need to be refrigerated, due to its low moisture content.
Documents provided with the Skimmed Milk Powder are as followed:
Invoice
Packing List
Certificate of Origin
Certificate of Analysis
Full set of Bill of Lading
Any other document required should be notified in advance. It is the buyer’s responsibility to comply with regulations in their own countries and rights of third parties.
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