Milk solids represent the sum of all solid substances present in milk, such as proteins, fats, lactose, and minerals. Milk solids are the components in milk that remain after all the water has been removed. They include both the milk proteins (like casein and whey) and the lactose (milk sugar). The fat portion of milk, which is not considered a milk solid, is removed separately. Milk solids provide essential nutrients and are used in various applications due to their nutritive, flavor, and functional properties.

Description of raw materials used in production.

• The primary raw material for producing milk solids is fresh milk.

Step-by-step summary of the industrial production process.

• Begin with fresh milk.
• The milk is then subjected to various processes like pasteurization and centrifugation to separate and concentrate the different components.
• Lactose and minerals can be extracted through filtration and evaporation processes.
• Fats can be separated out using centrifuges.
• Proteins, like casein and whey, can be isolated through coagulation or filtration processes.

Milk solids typically appear as a white powder or cream, depending on the type of solid and the production process.

Commercial applications.

They are used in a wide range of food products including cheeses, yogurts, butter, cream, powdered milk, and many others. They are also key ingredients in the production of baked goods, chocolates, and candies.

Food Products. Milk solids are crucial in the production of many dairy products like cheeses, yogurts, and ice creams. They are also used as ingredients in baked goods, chocolates, and candies.

Sports Nutrition. They're utilized in protein powders and dietary supplements due to the high-quality milk proteins.

Medical Applications

Clinical Nutrition. Milk solids can be used in medicinal foods and beverages intended for patients requiring specific or enhanced nutritional intake.

Animal Feed. Often used as ingredients in animal feeds because of their nutritional content.