Skimmed Milk Powder

Basis for determination of Heat Treatment Classification
The whey protein nitrogen test shall be used in determining the heat treatment classification as follows:
(a) High-heat. The finished product shall not exceed 1.50 mg. undenatured whey protein nitrogen per gram of skimmed milk powder.
(b) Medium-heat. The finished product shall exceed 1.50 mg. undenatured whey protein nitrogen per gram of skimmed milk powder and shall be less than 6.00 mg. undenatured whey protein nitrogen per gram of skimmed milk powder.
(c) Low-heat. The finished product shall be not less than 6.00 mg. undenatured whey protein nitrogen per gram of nonfat dry milk.

(Heat Treatment Classification)
The nomenclature of Heat Treatment Classification is as follows:
(a) High-heat
(b) Medium-heat.
(c) Low-heat.

Basis for obtaining heat treatment classification
Heat treatment classification is not a grade requirement except in cases when the higher solubility index specified for High-heat product is permitted. In all other instances, product submitted for grading may be analyzed for heat treatment classification upon request and the results shown on the grading certificate. Heat treatment classification will be made available only upon a product graded.

Supplement to Standards for Grades of Skimmed Milk Powder (Spray Process):Heat Treatment Classification

(1) Practically free = Present only upon very critical examination.
(2) Reasonably free = Present only upon critical examination.
(3) Slight pressure = only sufficient pressure to readily disintegrate the lumps.
(4) Moderate pressure = only sufficient pressure to disintegrate the lumps easily.
(5) Grainy = Minute particles of undissolved powder appearing in a thin film on the surface of a glass or tumbler.
(6) Lumps = Loss of powdery consistency but not caked into hard chunks.
(7) Uniform color = Free from variations in shades or intensity of color.
(8) Unnatural color = A color that is more intense than light cream and/or is brownish, dull or grey-like.
(9) Visible dark particle = the presence of scorched or discolored specks.

Explanation of Terms

1.6
2.0

0.1
0.5

Solubility index; ml (max)
High-heat (max)

1.5

Milk fat content; percent (max)

75000

10000

Bacterial estimate; SPC/gram (max)

Standard Grade

Laboratory tests

Table II
Classification According to Laboratory Analysis With Corresponding Grade

Dry product

Standard Grade

Physical appearance
characteristics

Table I
Classification of Physical Appearance With Corresponding Grade

Titratable acidity

Solubility index

Scorched particle Content

Bacterial estimate

Physical appearance

Flavor

Moisture content

Milk fat content

Standard Grade

Bacterial estimate

Titratable acidity

Solubility index

Scorched particle Content

Physical ppearance

Moisture content

Milk fat content

Extra Grade

Grades Specifications

Skimmed Milk Powder