Welcome to our technical support forum…
"Ask Our Mixing Gurus"!

Today's Topic: Milk Powder
Presented by: Rick Earley, Regional Sales Manager

Fluid milk is one of nature's most nutritious foods and a great food ingredient for many purposes. However, it has a major limitation in shelf life even when refrigerated, and it is expensive to transport and handle due to temperature and sanitary concerns. Fluid cows' milk is about 87% water, with 3.5% protein, 3.5-3.7% butter fat, and about 5% carbohydrate (mostly lactose).

For food processors, major savings and convenience advantages are gained by separating fluid milk into its components and removing most of the water. We can now transport and warehouse shelf stable milk powders and derivatives in a much more concentrated and efficient form. Whole milk powder, Non-fat milk powder, milk protein concentrates, casein and caseinate salts are increasing levels of purity for milk protein.

Much of the supply of milk powder is shipped around the world from producers to customers. Cows in New Zealand or Argentina may have contributed to this mornings' breakfast muffin or coffee whitener.

Rotosolver® is an excellent tool for concentrating milk powder up to 38%. Need to go higher? VacuShear® can take you up to 52% and air free!

Bring us your mixing challenges, and we will recommend creative solutions... Please call our applications engineers at 800-466-2369 or email us at mixing@admix.com.

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