Skimmed milk powder is considered as a high protein product.
The protein amount can be mentioned as an important factor in addition to physical parameters, such as the powder’s size and solubility (which are basely rely on the drying process temperature) and microbiological parameters.
In this (short paper), we will explain to you from the series of articles on the Shameh Shir site
The minimum protein range in skimmed milk powder is 31% according to Iran’s National Standards No. 2012. In this short article; we utilize experimental and mathematical data to prove that the minimum protein amount in Iranian produced skimmed milk powder should be 33%; at least. Therefore, the consumers should be aware and not accept the lower protein range.
The incoming milk of Shameh Shir Company
According to the study done to the entry raw milk of Shameh Shir dairy factory, the average weight of entry milk’s SNF (solid not fat matter) during the last year was 8.49 ± 0.52% and the average range of their protein was 3.07 ± 0.21%.
In another study on 231000 loaded cargoes in another dairy factory, in Iran.
The average SNF was measured 8.0 ± 27.48 % and the average of protein was reported 3.0 ± 55.19%.
Even if the average lean dry matter is considered to be 2.8% and the protein content is 3%, the total protein content (not in lean dry matter) of dry milk will be at least 33%. Considering the humidity between 3 to 5% in the milk powder produced with the lowest conditions, the amount of protein in the dry matter of skim milk powder should be at least 34%.
The amount of protein and dry matter
According to the study done to the entry raw milk of Shameh Shir dairy factory, the average weight of entry milk’s SNF (solid not fat matter) during the last year was 8.49 ± 0.52% and the average range of their protein was 3.07 ± 0.21%.
In another study on 231000 loaded cargoes in another dairy factory, in Iran.
The average SNF was measured 8.0 ± 27.48 % and the average of protein was reported 3.0 ± 55.19%.
The above-mentioned data represent the approximate amount of SNF and protein of the raw milk in Iran.
Considering the average of 3 to 5% of SNF in cream, which will be deducted from the milk’s SNF (the upper limit is considered)
If the average of SNF and the protein content would be 8.2 and 3% respectively, then, the total protein content of the dry milk powder will be at least 33% (not in SNF);
Considering the humidity between 3-5% for the milk powder, the protein amount should be 34% maximumly.
In cases which the protein and SNF amount is higher than the settled standards of Iran, the protein range should increase.
For example, if the raw milk’s SNF with the protein amount of 3.2% and if it’s cream has 3-5% of SNF,
the skimmed milk powder’s protein would be at least 35% (considering the humidity range between 3-5%)
Imagine a milk with low range of protein and SNF, i.e., the protein content is 8% and the SNF is 2.8%,
In such this case 3 to 5% of SNF would enter the cream; so, the milk powder with moisture of 3-5% will have 33% of protein in it’s solid not fat matter content, minimal.
Describing the reason why despite of the major changes in SNF and protein amount of raw milk, the changes in dry milk powder’s protein is not significant, it can be attributed to the conversion factor;When the raw milk’s SNF followed while the protein is high, the conversion factor of raw milk to dry milk would decrease. In another word one kilogram of milk powder can be produce from a fewer amount of raw milk.
If the inlet raw milk is poor
This may result a higher protein content in the milk powder. if the Protein and SNF content is lower in raw milk, much raw milk would be needed to produce one kilogram of milk powder.
As the result the raw milk’s protein would multiply by the larger coefficient and this would lead to stable range of protein (33 to 36%) in different type of milk powders.
It should be noted in all study cases for calculating the minimum protein amount in produced milk powders;
the conditions are all favored in reducing the protein amount of milk powder. Calculate the minimum amount of protein in the fat-free dry matter produced in milk powder.
