Milk Powder
Skimmed Milk Powder (SMP)
Fat ≤ 1.25%, Protein ≥ 34%
- Solubility Index: ≤ 1.0 ml
- Acidity: ≤ 0.15% (lactic acid)
- Usage: Dairy reconstitution, confectionery, infant formula, bakery.
- Packaging: Multi-layer kraft bags with inner polyethylene (25 kg net).
Whole Milk Powder (WMP)
Fat 26–28%, Protein 24–26%
- Solubility Index: ≤ 1.0 ml
- Acidity: ≤ 0.15% (lactic acid)
- Usage: Dairy reconstitution, confectionery, infant formula, bakery.
- Packaging: Multi-layer kraft bags with inner polyethylene (25 kg net).