Skim milk powder, also commonly known as nonfat dry milk, is classified into three primary types based on the heat treatment applied during its manufacturing process. These distinct classifications are high-heat, medium-heat, and low-heat.
This classification system is fundamental for categorizing skimmed milk powder and nonfat dry milk, especially when they are intended for use as ingredients in various food and beverage applications. The specific heat treatment impacts the functional properties of the powder, making each type suitable for different purposes.
Classifications of Skim Milk Powder
The main types of skim milk powder, distinguished by the intensity of the heat treatment they undergo, include:
- Low-Heat Skim Milk Powder: This type receives the mildest heat treatment during processing.
- Medium-Heat Skim Milk Powder: This type is subjected to a moderate level of heat treatment.
- High-Heat Skim Milk Powder: This type undergoes the most intensive heat treatment among the three classifications.
To illustrate these classifications based on the manufacturing process:
| Type of Skim Milk Powder | Basis of Classification |
|---|---|
| Low-Heat | Heat Treatment Used |
| Medium-Heat | Heat Treatment Used |
| High-Heat | Heat Treatment Used |
