Milk Powder

Skimmed Milk Powder is obtained by removing water from pasteurized skim milk. It contains 5% or less moisture (by weight) and 1.5% or less milkfat (by weight) and a minimum milk protein content of 34%. The powder should be stored under cool, dry conditions and should be protected from contact with water during storage. With its low moisture content, chemical reactions in skim milk powder stored at room temperature take place so slowly that the nutritive value is not affected, even after years of storage.


Uses of Skimmed milk powder

Confections
Used in aerated confections such as malted milk and nougat centers. Addition of SMP stabilizes foam structure by preventing air bubbles from collapsing. SMP also lends a desirable light dairy flavour, helps control sucrose crystallization (due to its lactose content), and binds water to produce the firm, chewy texture of confectionary centers. The firm structure and increased stability from SMP also allows the confectionery centers to withstand high temperatures and enrobing process conditions.
In caramel confections, the SMP is key in the colour formation due to both the caramelization of the lactose present and the Maillard reaction of the lactose and amino acids (protein) in SMP. SMP is used to produce milk chocolate for its distinct flavour and smooth milky texture characteristics.
Also used frequently in soft sweets and various confection coatings.

Sports and Nutrition Foods
The highly nutritional value of SMP makes it an excellent ingredient for many athletic foods such as nutrition bars and beverages. SMP provides the protein, vitamin (except for fat soluble vitamins) and mineral content (such as calcium) required as well as functional properties such as water binding, thickening, emulsification and flavour.
Many new beverage applications include SMP as a natural source of calcium to fortify the beverage. Mouthfeel, flavour and colour are also notable contributions from SMP in beverage products.

Infant Formulas
The nutritive value of SMP is the key consideration when formulating food for infants. These infant formulas containing SMP are used as a nutritious substitute for mother’s milk.

Bakery Products
Commonly used in many bakery products such as breads, cakes, doughnuts, rolls etc. to add nutritive value (flour lacks some essential amino acids and minerals), improve flavour, enhance browning (presence of lactose), and improve water binding capacity allowing the bakery product to remain fresh longer. In cakes, SMP has also been shown to stabilize the batter and improve tenderness.

Dry Mixes
Found in cocoa mixes and other hot beverage mixes to impart a smooth creamy mouthfeel and enhance the flavour. In dry mixes where whipping or foaming is required, SMP provides essential proteins to act as emulsifiers to stabilize and ensure proper whipping and foaming. SMP adds mouthfeel, emulsification, colour, and flavour to dairy-based dry mixes such as sauces, soups and salad dressings.

Fermented Milk Products
Improves the taste and mouthfeel of fermented dairy products such as sour cream.  Source of dairy solids in products such as low-fat yogurts, cheeses and cultured skim milk.  Ice Cream and Frozen Dairy Desserts Important source of non-fat milk solids in ice cream, sherbets, frozen yogurts and other dairy desserts. Standardization is commonly practiced in dairy products to adjust the protein-to-fat ratio. Proteins in SMP aid to stabilize the ice cream by forming a stable film around the air bubbles produced during manufacture.

Cheese Analogues/Processed Cheese
Due to its casein protein content, SMP can be used. Rennet, acidification, heat treatment or other factors can be used to coagulate the casein present in SMP, producing the characteristic semi-firm gel of cheese-type products.

Meat Products
SMP improves the overall flavour and colour of meat products such as processed deli meats, sausages, smoked meats, etc. The water-binding capacity of SMP allows the meat products to retain moisture, giving them a plump appearance and leads to less shrinkage and leaking, improved slicing qualities and increased yield.

Other

• Coffee whiteners and cream liqueurs (SMP emulsifies and provides smooth texture)
• Some cereal products
• Substitute for eggs in various products (SMP acts as the emulsifier)
• Battered and breaded products for flavour, adhesion and browning
• Frostings and puddings
• Animal feed for nutritive content
• Reconstituted as a medium for producing cultures and starters

Camel milk powder has many advantages including better nutrient components and chemical compounds than the cow milk. 

* Diabetes - camel milk has sufficient levels of insulin which can help prevent and even treat type 1 and type 2 diabetes.

*Provides immunity - Camel milk can help in providing immunity as a result of its high levels of proteins and other organic compounds. 

*Promotes growth and development- camel milk promotes the growth and development of your organ systems as well as bones. It is because of this reason that camel milk is often given to malnourished infants and children in many cultures.

Goat Milk has a long tradition in being used as a foodstuff. It is tasty, healthy and easy to digest. 

Goat's milk has many of the same nutritional characteristics as cow's milk.

It is a very good source of protein, phosphorous, calcium, riboflavin, and biotin. It is also a good source of pantothenic acid and vitamin D.

100 gram serving of goat's milk provides

Calories - 69

Protein- 3.6 grams

Cholesterol - 11 grams

Fat (as saturated and monounsaturated forms) - 4.1 grams

Carbohydrate (as sugars) - 4.5 grams

 Uses of Goat Milk Powder

1.    For The Heart

Goat milk is a good source of magnesium, a mineral beneficial for the heart. Magnesium helps maintain a regular heartbeat and even prevents the formation of blood clots and increased cholesterol levels. Magnesium also works with vitamin D, which is another nutrient crucial for heart health

Goat milk also contains medium-chain fatty acids, in fact, more than that of cow milk. These fatty acids are known to lower cholesterol levels and help treat coronary ailments. The milk might also increase the levels of good cholesterol, and this is one added benefit to the heart

2. Fights Inflammation

Goat milk can be used as a supplement to treat inflammation in people. The milk can trigger innate and adaptive immune responses in the human body, and this can help fight inflammation 

The anti-inflammatory properties of goat milk can be attributed to its compounds called oligosaccharides, which can help treat inflammatory bowel disease.These oligosaccharides also help reduce intestinal inflammation.

3. Strengthens Bones  

Goat milk is high in calcium, with one cup offering you 327 milligrams of the mineral.

goat milk is also rich in vitamin D – another nutrient that boosts calcium absorption and, consequently, bone strength.

Goat milk was used to prevent osteoporosis in patients with rheumatoid arthritis

Goat milk also contains another type of protein called CSN1S2, which had shown to have anti-osteoporosis effects

Goat milk also prevents bone demineralization (softening of the bones).

 It also improves bone turnover, which would have otherwise gotten impaired due to iron deficiency .

4. Good Metabolic Agent

Goat milk is an excellent metabolic agent as it boosts the metabolic utilization of minerals like iron, magnesium, calcium, and phosphorus.

Additionally, it has A2 beta-casein, which is far healthier than A1 beta-casein that cow milk contains. A2 beta-casein is considered the safer variant of beta-casein, while its A1 counterpart has been found to trigger Type 1 diabetes.

Goat milk might also be good for weight loss since it is rich in both protein and calcium (nutrients often linked to healthy weight loss). It can also offer an energy boost and improve immunity as well, though we need more studies to prove the same.

5. Easily Digestible

The fat globules in goat milk are smaller, and this makes the milk easier to digest.

Upon reaching the stomach, the protein in goat milk forms a softer curd and this also decreases the irritation.

6. Works Well For Lactose Intolerants

Goat milk is also lower in lactose and can be a viable option for anyone who is lactose intolerant and doesn’t take milk as a result. The milk is also easily digested by people with sensitive stomachs.

7. Might Improve Brain Health

Lipids in goat milk can reduce anxiety. Goat milk also contains conjugated linoleic acid, which is known to influence brain development.  

8. Prevents Anemia

Goat milk has a higher bioavailability of iron and enhances iron absorption, it helps prevent anemia.

9. Balances Body’s pH Levels

Goat milk is alkaline and is more in line with the pH level of mother’s milk, which is why it can balance the body’s pH levels.

Hair needs to be as pH balanced for improve hair health considerably.

10. Enhances Skin Health

Goat milk is rich in essential fatty acids and triglycerides, which makes it very good for the skin. And since it is alkaline, it doesn’t irritate the skin. Moreover, goat milk is loaded with vitamin A – which is one crucial nutrient for the skin. The lactic acid in the milk hydrates and brightens the skin.