Powder Skimmed Milk is a food product made by dehydrating skim milk.

Description of raw materials used in production. 

• Fresh skimmed milk, generally derived from cow's milk, is the essential raw material used to produce powdered skim milk.

Step-by-step summary of industrial production process.

• Collection and Skimming. Milk is collected and subsequently skimmed to remove most of the fat.
• Pasteurization. The skim milk is then pasteurized to kill off harmful microorganisms.
• Concentration. It is then concentrated by evaporation to remove a significant portion of its water content.
• Spray Drying. The concentrated milk is then sprayed into a drying tower to remove residual water and turn it into a powder.

Form and color. 

Powdered skim milk takes a powdered form and has a generally white or slightly yellow color.

Commercial applications.

 Used in numerous food products and beverages, like chocolates, baked goods, dessert mixes, and also in some non-food products like cosmetics.

Skimming makes it less fat.

It is used in the food field for some features:

• Suitable for low-calorie and Dukan diets
• Makes the dough better
• Softens baked goods
• Facilitates cooking
• Long storage
• Reduced space

Skimmed milk powder , which is also called nonfat dry milk (NDM) or dried skim milk (DSM), is characterized by having a low fat (0.8 g/100 g) content. SMP has a high nutritional value and is a source of high-quality animal protein (36 g/100 g). SMP has a carbohydrate content of 52 g/100 g, which is predominantly lactose. When stored in cool conditions with low humidity, it has an average shelf life of 3 y (1).

Cow's milk is used in many applications:

• uman nutrition
• animal nutrition
• food industry
• cosmetics
• medicine

With regard to  human nutrition, cow's milk is treated industrially with the pasteurization process to destroy pathogenic bacteria that can cause risks to human health.

We find it on the market as:

• Fresh whole milk 67 kcal/100g

pasteurized within 48 hours of milking

• Fresh pasteurized whole milk 67 kcal/100g

pasteurized several times after 48 hours of milking

• Skim milk 38 kcal/100g

degreased

• Partially skimmed milk 48 kcal/100g

Partially degreased

• ESL milk

microfiltered

• UHT milk

homogenized and preheated to 135 degrees

The industry uses cow’s milk mainly in these forms:

• Milk powder

dehydrated

• Whole milk powder

dehydrated

• Skim milk powder

dehydrated

• Dehydrated skim milk

dehydrated

• Rehydrated skim milk

dehydrated and subsequently rehydrated

The most natural form of cow's milk is raw milk, directly harvested after milking, which must be immediately stored in the refrigerator and drunk only after boiling to eliminate microbiological risks.

The advantages (for those who are not allergic) of cow's milk are manifold as cow's milk is a source of carbohydrates, calcium, proteins and other interesting nutrients that can lead to an increase in the concentration of amino acids resulting in improved muscle function (2).

Consumption of 500 mL milk attenuated losses in muscle function following repeated sprinting and jumping and thus may be a valuable recovery intervention for female team-sport athletes following this type of exercise (3).

Milk consumption on bone and fracture incidence: studies on the effects of milk or whey extracts show positive effects on bone health or risk of hip fracture. Nevertheless a few contradictory epidemiological studies showed an increased risk of hip fractures in subjects drinking higher quantities of milk (4).

Rural life is considered a promising system against asthma and allergies. Although this associative mechanism has not been fully clarified, this study presents an up-to-date under standing of the protective effect of raw milk on allergies and asthma (5).

Allergy to cow's milk.

This allergy is widespread especially in childhood and afflicts 2% to 5% of newborns in some countries (6).

Skimmer milk powder studies

Cow's milk studies

Cow's milk allergy studies

References____________________________________________________

(1) Hoppe C, Andersen GS, Jacobsen S, Mølgaard C, Friis H, Sangild PT, Michaelsen KF. The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups. - J Nutr. 2008 Jan

(2)  Rankin P, Lawlor MJ, Hills FA, Bell PG, Stevenson EJ, Cockburn E. The effect of milk on recovery from repeat-sprint cycling in female team-sport athletes.  Appl Physiol Nutr Metab. 2018 Feb;43(2):113-122. doi: 10.1139/apnm-2017-0275.

(3)  Rankin P, Landy A, Stevenson E, Cockburn Milk: An Effective Recovery Drink for Female Athletes. E.  Nutrients. 2018 Feb 17;10(2). pii: E228. doi: 10.3390/nu10020228.

(4)  Fardellone P.   The effect of milk consumption on bone and fracture incidence, an update. Aging Clin Exp Res. 2019 Jun;31(6):759-764. doi: 10.1007/s40520-019-01192-9.

(5)  Sozańska B. Raw Cow's Milk and Its Protective Effect on Allergies and Asthma.  Nutrients. 2019 Feb 22;11(2). pii: E469. doi: 10.3390/nu11020469. Review.

(6)  Alessandro Fiocchi, (Chair), Jan Brozek, Holger Schünemann, (Chair), Sami L. Bahna, Andrea von Berg, Kirsten Beyer, Martin Bozzola, Julia Bradsher, Enrico Compalati, Motohiro Ebisawa, Maria Antonieta Guzman, Haiqi Li, Ralf G. Heine, Paul Keith, Gideon Lack, Massimo Landi, Alberto Martelli, Fabienne Rancé, Hugh Sampson, Airton Stein, Luigi Terracciano, and Stefan Vieths World Allergy Organization (WAO) Diagnosis and Rationale for Action against Cow's Milk Allergy (DRACMA) Guidelines  World Allergy Organ J. 2010 Apr; 3(4): 57–161.  10.1097/WOX.0b013e3181defeb9