Skimmed Milk Powder

Skimmed milk powder (SMP) is produced by removing the water from skimmed milk, leaving a dry powder composed principally of milk protein, lactose and minerals. Removing the water makes the product shelf-stable at ambient temperature and dramatically reduces shipping weight and volume relative to liquid milk.

SMP is one of the most widely used dairy ingredients in manufacturing because it contributes dairy protein and lactose in a dry, measurable, storable form. Manufacturers use it to add dairy solids, adjust protein, support texture and body, and — in baked goods — contribute to browning and crumb structure through its lactose and protein content.

Its low fat content gives it a longer practical storage life than full-fat powders, which are more prone to oxidative changes over time. This is a large part of why SMP is the default choice for buyers who need to hold stock, buy in bulk, or import over long distances.

For buyers, the commercial appeal is predictability: a dry ingredient that can be stored, dosed by weight and reconstituted as required, rather than a chilled liquid that must be used quickly.