Industrial Milk Powder
- Price
- Price on request — request a quotation
- Minimum order
- 200 piece
- Origin
- Iran
- Supplier
- Khrma Ghrsi V Khrmai Shklati
Product details
Industrial milk powder is one of the strategic products in Iran's food industry, widely used due to its long shelf life, reduced transportation costs, and ease of storage.
In the Iranian market, various types of industrial milk powder are mainly categorized based on **fat content** and **heat treatment temperature**. Below are their main types and their most common applications in domestic industries:
## 1. Skim Milk Powder (SMP) or Fat-Free
This type of milk powder contains less than 1.5% fat and is the most popular type in Iran's food industry due to its high protein and lactose content. This category itself is divided into three types based on the heat treatment it undergoes during production, each with different functionalities:
* **Low Heat:** Due to the non-denaturation of proteins, it has very high solubility.
* **Most common application in Iran:** Dairy industries (production of reconstituted milk, cheese, yogurt, and doogh) and ice cream production.
* **Medium Heat:** Has balanced characteristics in terms of solubility and stability.
* **Most common application in Iran:** Biscuit, wafer, cake, and cookie industries, and breakfast cereal production.
* **High Heat:** Serum proteins (milk serum) are denatured in this method, which increases water absorption in dough.
* **Most common application in Iran:** Bakery industries (fancy and voluminous breads), confectioneries, and large chocolate factories (to create a cohesive texture and prevent phase separation).
## 2. Whole Milk Powder (WMP) or Full-Fat
This milk powder contains about 26 to 28% fat. Due to the presence of natural milk fat, it imparts a very strong and desirable aroma and flavor to products, but its shelf life is shorter than skim milk powder (due to the possibility of fat oxidation).
* **Most common application in Iran:**
* **Chocolate industry:** To create a creamy taste and soft texture in milk chocolates and toffees.
* **Confectionery and cream industries:** Production of various cocoa creams, cake and tart toppings.
* **Production of Halva Shakari and sesame products:** To improve taste and consistency.
* **Infant formula:** As the main base for producing infant milk powders (though with much stricter standards than general industrial uses).
## 3. Whey Powder
Although not exactly "milk powder," it is often categorized and traded alongside industrial milk powder in the Iranian market. This powder is the dried residue from the cheese-making process and is produced in two forms: **Whey Protein Concentrate (WPC)** and **Demineralized Whey Powder**.
* **Most common application in Iran:**
* **Sports supplements:** The concentrate type (WPC) is the main base for sports protein powders in Iran.
* **Snack and chip industries:** As a flavoring agent and binder for flavoring powder on chips and puffs.
* **Cost reduction:** In many economic cakes and biscuits, it is used as a cheaper alternative to milk powder to improve color (due to high lactose and the Maillard reaction).
## 4. Milk Protein Concentrate (MPC)
This powder contains a very high percentage of protein (usually between 40 to 80%) and very little lactose and fat.
* **Most common application in Iran:**
* **Enrichment of dairy products:** To increase the dry matter of yogurt (preventing syneresis in yogurt) and enriched cheeses.
* **Dietary and health-oriented products:** Production of
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