Introduction
In the food and dairy industries, the demand for high-quality, fat-free, and instant (ready-to-use) products has been increasing. Instant granulated skimmed milk powder is one of the leading options for meeting health needs, reducing costs, and improving production efficiency.
In this article, we will explore the characteristics, nutritional properties, industrial applications, technical considerations, and competitive advantages of this product to help manufacturers and industry professionals make an informed decision.
1. Definition and Processing of Instant Granulated Skimmed Milk Powder
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Skimmed milk powder refers to products that have almost zero or very low fat content (<1%). During processing, the fat is first removed from the milk, then the water is eliminated through processes such as spray drying, and finally, it is converted into powder form.
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“Instant” means that the powder has the ability to dissolve quickly in water without leaving any lumps, fat globules, or large particles behind.
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“Granulated” refers to a specific form of particle sizing in which the powder is converted into medium-sized granules, making it easier to use in certain processes such as blending, packaging, and transportation.
۲. ترکیب و خواص تغذیهای
مؤلفه مقدار متوسط در هر ۱۰۰ گرم* توضیح اهمیت پروتئین ~ ۳۲-۳۶ گرم SMS Kopuz+2Agrocomplex Sp. z o.o.+2 برای افزایش مقدار پروتئین در محصولات لبنی، بستنی، شکلات، تغذیه دام و مکملها کلسیم ~ ۱۲۰۰ میلیگرم SMS Kopuz+1 استحکام استخوان، عملکرد سلولی، بهبود خواص تغذیهای محصول نهایی چربی کمتر از ۱٪ Agrocomplex Sp. z o.o.+1 کاهش کالری، مناسب برای رژیمهای کمچرب، کنترل چربی در محصول نهایی لاکتوز، مواد معدنی، ویتامینها حفظ بیشتر مواد غیرچربی موجود در شیر (لاکتوز، ویتامین B، ویتامین D و… ) Vima Exports+1 تأمین ارزش تغذیهای کامل محصول * The values may vary depending on the manufacturer, thermal conditions, processing methods, and product purity.
۳. کاربردها در صنایع مختلف
Instant granulated skimmed milk powder is widely used in the following industries:
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Dairy industry: production of low-fat yogurt, processed cheeses, fermented dairy products, and diet ice creams.
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Product quality and texture: In cheese and ice cream, the additional protein helps improve flexibility, consistency, and reduces cracking.
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Confectionery and bakery industry: added to flour or dry mixes to increase protein content and improve color and texture.
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Beverages and instant products: used as a base for powdered drinks, breakfast cereals, and supplements.
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Animal and poultry feed: used as a source of protein and nutrients without added fat.
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Ready and semi-prepared foods: soups, sauces, and desserts; the fast-dissolving powder helps reduce production time.
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