Skimmed Milk Powder

Skimmed Milk Powder

Non-fat dry milk is the product resulting from the removal of fat and water from milk and contains the Lactose, Milk Proteins and Milk Minerals in the same relative proportions as in the fresh milk from which it was made.

STANDARD GRADE

A. PHYSICAL and CHEMICAL QUALITY

S.No. Parameters Specifications IS-13334 (Part I): 2025
1 Description Product is free from hard lumps and extraneous matter
2 Flavour and Taste Pleasant and Clean
3 Colour Creamish
4 Moisture % (max) 4.0
5 Total Milk Solids % (min) 96.0
6 Insolubility Index, ml (max) 1.5 to 2
7 Total Ash (On Moisture and fat free basis), percent by mass, max 8.7%
8 Fat % (max) 1.50
9 Titratable acidity ml of .01N NaOH/10g of solids no fat 12 to 18
10 Milk protein in milk solids not fat percent by mass, min 34.0
11 Scorched Particles , mg, max 15.0 (equivalent to disc B)

B. MICROBIOLOGICAL QUALITY

S.No. Parameters Specifications
12 Total Plate Count, per gm (max) 50,000
13 Coliform per 0.1 gm Absent

EXTRA GRADE

A. PHYSICAL and CHEMICAL QUALITY

S.No. Parameters Specifications IS-13334 (Part 2): 2025
1 Description Product is free from hard lumps and extraneous matter
2 Flavour and Taste Pleasant and Clean
3 Colour Creamish
4 Moisture % (max) 3.5
5 Total Milk Solids % (min) 96.5
6 Insolubility Index, ml (max) 1.5 with 2
7 Total Ash (On Moisture and fat free basis), percent by mass, max 8.7
8 Fat % (max) 1.25
9 Titratable acidity ml of .01N NaOH/10g of solids no fat 12 to 18
10 Milk protein in milk solids not fat percent by mass, min 34.0
11 Scorched Particles , mg, max 15.0 (equivalent to disc B)

B. MICROBIOLOGICAL QUALITY

S.No. Parameters Specifications
12 Total Plate Count, per gm, max. at 30°C 40,000
13 Coliform per 0.1 gm Absent
14 Salmonella / Shigella, per 25 gm Absent
15 S. Aureus, per 0.1 gm Absent
16 E. Coli / gm Absent
17 Listeria monocytogenes / 25 gm Absent

ADPI EXTRA GRADE

A. PHYSICAL and CHEMICAL QUALITY

S.No. Parameters Specifications IS-1165:2022
1 Description Product is free from hard lumps and extraneous matter
2 Flavour and Taste Pleasant and Clean
3 Colour Creamish
4 Moisture % (max) 4.0
5 Total Milk Solids % (min) 96.0
6 Insolubility Index, ml (max) 1.2
7 Total Ash (Dry basis) % (max) 8.2
8 Fat % (max) 1.25
9 Titratable acidity ml of .01N NaOH/10g of solids no fat 18
10 Milk protein in milk solids not fat percent by mass, min 34.0
11 Scorched Particles , mg, max 15.0 (equivalent to disc B)

B. MICROBIOLOGICAL QUALITY

S.No. Parameters Specifications
12 Total Plate Count, per gm, max. at 30°C 10,000
13 Coliform per 0.1 gm Absent
14 Salmonella / Shigella, per 25 gm Absent
15 S. Aureus, per 0.1 gm Absent
16 Listeria monocytogenes / 25 gm Absent
VIEW / DOWNLOAD (specification sheet)