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Non-Fat Dry Milk & Skim Milk Powder Low Heat for sale

Product Name: Low Heat Non-Fat Dry Milk Powder or Low Heat Skim Milk Powder

Appearance: Free-flowing, uniform fine powder

Color: Creamy white

Flavor: Clean, fresh milk flavor. No scorched or oxidized flavors.

Odor: Pleasing, characteristic milk aroma. No off odors.

Milkfat Content: ≤ 1.5%

Moisture Content: ≤ 5.0%

Protein Content: 34-37%

Lactose Content: 51-52%

Ash Content: 8-9%

Titratable Acidity: 0.10-0.18%

Solubility Index: >95% complete solubility

Scorched Particles: Disc B – 15.0 mg maximum

Heat Treatment: Pasteurized at low temperature (130-150°F) for 30-60 minutes

Shelf Life: 18 months from production date under proper storage conditions

Packaging: Multiwall paper bags with polyethylene liner. Net weight 25kg or 50lb bags.

Storage: Store in a cool, dry place. Reseal packaging after opening.

Applications: Rehydrated milk, ice cream, yogurt, cheese, baked goods.


Non-fat dry milk & Skim milk powder low heat


non- fat dry milk powder for sale . It is made from pasteurized skim milk and may be used with low, medium, or high heat. For bread to have a decent loaf volume, it is crucial. It’s critical to use low-heat nonfat dry milk to enhance the sensory qualities of dairy meals and beverages.

Definition of  Skim milk powder

Despite being quite similar, non-fat dry milk powder and skim milk powder are define by two separate sets of rules and authorities. The U.S. Food and Drug Administration defines NDM, whereas CODEX Alimentarius defines SMP.


Both products are made by taking the water out of pasteurized skim milk. Both have a milkfat content of 1.5% or less and a moisture content of 5% or less (by weight).


Typical Composition

Protein34.0% – 37.0%
Lactose49.5% – 52.0%
Fat0.6% – 1.25%
Ash8.2% – 8.6%
Moisture (non-instant)3.0% – 4.0%
Moisture (instant)3.5% – 4.5%


Physical and Chemical Characteristics

Microbiological Analysis:
Standard Plate Count< 10,000 cfu/g*
Coliform< 10/g (maximum)
E. coliNegative
Coagulase-positive StaphylococciNegative
Other Characteristics:
Scorched Particle Content (Spray-dried milk)7.5 – 15.0mg
Scorched Particle Content (Roller-dried)22.5mg
Titratable Acidity0.14 – 0.15%
Solubility Index (Instant)1.0 ml
Solubility Index (Spray-dried, low-heat)1.2 ml
Solubility Index (Spray-dried, high-heat)2.0 ml
Solubility Index (Roller-dried)15.0 ml
ColorWhite to light cream color
FlavorClean, pleasing dairy flavor
GradeExtra grade

*Note: cfu/g denotes colony-forming units per gram.


Skim milk powder Packaging

Multiwall Kraft Bag with Polyethylene Inner Liner: These bags are stitched or glued, ensuring no staples or metal fasteners are used. Alternatively, we offer packaging in plastic-lined corrugated paperboard containers or aluminum tote bins. 25kg Multi-ply Paper

Sacks with Inner Polyethylene Liner: The product is delivered in these sacks, organized neatly on a 1000 x 1200 pallet in 8 layers, each consisting of 5 bags (resulting in a total of 1000kg per pallet). To safeguard the product during transportation, it is recommended to apply stretch or shrink wrapping.


Dry Milk Powder Bulk Packaging: Available in 55-pound bags.

Non-Fat Dry Milk Powder Bulk Pallet: Contains 50 to 55-pound bags.

Storage Guidelines for Non-Fat Dry Milk Powder

For optimal quality maintenance, it is imperative to store Non-Fat Dry Milk Powder in a cool, dry environment where temperatures remain below 27°C, and relative humidity is kept below 65%.

The shelf life of non-instant non-fat dry milk powder typically ranges from 12 to 18 months, while instant variants have a shelf life of 6 to 12 months. However, it is crucial to acknowledge that storage life is notably influence by storage conditions.

Under ideal storage conditions, non-instant non-fat dry milk powder can preserve its physical and functional properties for at least two years.

Nevertheless, it is important to exercise caution when temperatures and humidity levels are elevate, or when storage duration is extend. For a comprehensive guide on milk powder storage, please consult our Milk Powder Storage Fact Sheet.


ClassificationHeat TreatmentWhey Protein NitrogenRecommended Applications
Low-heat 70°C for 2 min> 6.00 mg/g– Fluid milk fortification- Cottage cheese- Cultured skim milk<br>- Starter cultures- Chocolate dairy drinks- Ice cream
Medium-heat70-78°C for 20 min1.51 – 5.99 mg/g– Prepared mixes- Ice cream- Confectionery- Meat products
High-heat 88°C for 30 min< 1.50 mg/g– Baked goods- Meat products- Ice cream- Prepared mixes
  • Low-heat milk powder is processes at gentle temperatures to preserve undenatured whey proteins. It provides the best flavor and functionality in dairy products.
  • Medium-heat powder has some whey protein denaturation.
  • High-heat powder has extensive whey protein denaturation. It provides functional properties like increased browning and emulsification.
  • Whey protein nitrogen levels indicate the extent of denaturation and guide appropriate uses.
  • Carefully selecting the heat classification of milk powder based on application provides optimal quality and performance.


Product: Low Heat Non-Fat Dry Milk Powder or Low Heat Skim Milk Powder

Pack Sizes:

  • 25 kg bag – $2.75/kg
  • 300 kg drum – $2.50/kg
  • 500 kg tote – $2.40/kg
  • 1,000 kg big bag – $2.30/kg

Minimum Order:

  • 25 kg bags – 1 bag
  • 300 kg drum – 1 drum
  • 500 kg tote – 1 tote
  • 1,000 kg big bag – 1 bag


  • 25 kg bags – Pallet of 40 bags (1,000 kg)
  • 300 kg drums – 1 drum
  • 500 kg tote – 1 tote
  • 1,000 kg big bags – 1 bag

Terms: FOB California warehouse

Lead time: 2-3 weeks from purchase order

Certification: Certificate of Analysis provided with each shipment

Specifications aligned with US FDA standards for NFDM and Codex standards for SMP.


Premium Non-Fat Dry Milk & Skim Milk Powder Low Heat in Wholesale price- Buy the Best Quality for Your Needs!


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