InLeit® SMP LH
InLeit® SMP LH is a low spore spray-dried milk powder obtained by removing water from pasteurized skim milk. It contains a minimum milk protein of 34% on total solids nonfat.
Properties
- Physical Form
- Powder
- Solid
Product families
Applications
- Bakery
- Dairy
- Infant & Baby Food
Product Families
- Whole Foods & Extracts
Other characteristics
- Brand
- InLeit
- Features
- Glazing
- Good Solubility
- Excellent Wettability
- Excellent Low Viscosity
- Excellent Heat Stability (Neutral Ph)
- Functions
- Whole Food Ingredient
- Ingredient Name
- Skimmed Milk Powder
- Labeling Claims
- Halal, Kosher
- Halal
- Kosher
- Certifications & Compliance
- FSSC 22000, Halal, ISO 22000, ISO 9001, Kosher
- Odor
- Milky odor
- Flavor
- Milky flavor
- Markets
- Food & Nutrition
- Properties
SMP LH is characterized by its low bacterial and spore counts and keeps the proteins in their most native state and provides excellent solubility and clean milky flavor with nutrition and desirable sensory characteristics.. WPNI: ≥ 6.0 mg/g = Low heat (LH)
- Shelf LIfe
- 24 Months
- Ingredient
- Skimmed Milk Powder
- Technology
- Animal Feed & Nutrition
- Packaging Type
- Bags
- Super Sacks
- Quality Assurance
Dosage depends on application. For recombining we recommend 100 g powder for 900 ml water giving approx. 1 liter 'skimmed milk'.; Aflatoxin M1: results well below ≤ 0.050 ppb raw milk - verified through random testing of raw milk samples.; Antibiotic: not detected - tested on raw milk by use of quick test (Beta Star Combo).; Pesticides and Contaminants: according to EU regulations, frequency monitoring according to analytical control guide.; Representative samples are collected from each production batch.; Retain samples representing all delivered batches are kept during prescribed shelf life.; Listeria monocytogenes: not apply, aw < 0.92.; Coliforms, E. coli and Cronobacter spp. are controlled via Enterobacteriaceae.; National legislation should always be consulted for application and labeling.
- Storage Condition
24 months from the date of manufacture. To be stored under cool and dry conditions.; Close bags away from strong odors.
- Packaging Information
Multi-layer paper bag with PE inner liner of 25kg net.; Big Bags are available upon request.
- Food Ingredients Features
- Glazing
- Certifications and Compliance
- FSSC 22000
- Halal
- ISO 22000
- ISO 9001
- Kosher
- Food and Nutrition Applications
- Biscuits
- Cheese
- Egg Substitute
- Pastries
- Yogurt
- Animal Feed & Nutrition Functions
- Whole Food Ingredient
Technical data
Table 1 of 5
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Bulk Density (x625) | 0.50 - 0.80 | g/ml | ISO 8967 |
| pH (10% at 20ºC) | 6.4 - 6.8 | — | Potentiometry |
| Scorched Particles | Disc A | mg/25g | ADPI |
Table 2 of 5
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aerobic Plate Count | max. 1000 | cfu/g | ISO 4833 |
| Enterobacteriaceae | max. 10 | cfu/g | ISO 21528 |
| Salmonella | Not Detected | per 25g | ISO 6579 |
| Staphylococcus aureus (Coagulase Positive) | max. 10 | per g | ISO 6888 |
| Yeast and Mould | max. 30 | cfu/g | AOAC 997.02 |
Table 3 of 5
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 1488.0 | kJ |
| Fat | 0.7 | g/100g |
| Saturated Fatty Acid | 0.5 | g/100g |
| Carbohydrate | 54.5 | g/100g |
| Sugars (lactose) | 54.5 | g/100g |
| Protein (Nx6.38) | 33.0 | g/100g |
| Fibre | 0.0 | g/100g |
| Salt (NaCl) | 1.0 | g/100g |
Table 4 of 5
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Protein (Nx6.38) | 33.0 | % | ISO 8968 |
| Protein (Nx6.38, per SNF) | 34.5 | % | ISO 8968 |
| Lactose | 54.5 | % | Calculated |
| Fat Content | 0.7 | % | ISO 1736 |
| Ash | 8.0 | % | AOAC 930.30 |
| Moisture Content | 3.8 | % | FIL 26 |
| Titratable Acidity as lactic acid (0.15%=17ºT=18 mL 0.1N NaOH) | max. 0.15 | % | ISO 6091 |
Table 5 of 5
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| In (Solubility, 7% at 50˚C) | 0.2 | mL | Internal Method |
