Products obtained by the (partial) removal of water from cream, whole milk, semi-skimmed milk, skimmed milk, buttermilk, acidified milk, dry whey products and dry dairy blends. Milk powder with a milk fat content of more than 1,5 % and less than 26 % by weight of the product. Also includes protein-based powdered products. Also includes mixtures of powdered cream, milk, buttermilk and/or whey.

Traditionally used for animal feed, the best approach is to convert whey into some useful value-added products.Ĭurdled milk and cream, kephir and other fermented or acidified milk and cream, whether or not containing added sugar or other sweetening matter or flavoured or containing added fruit or cocoa. In the liquid state, whey contains natural constituents (on average 4,8 % lactose, 0,8 % protein, 0.7 % minerals and 0,2 % fats by weight of the product) which remain when the casein and the majority of the fat have been removed from the milk. Also known as lactoserum, It is the fluid by-product resulting from the precipitation of proteins in milk obtained by the addition of enzymes (sweet whey) or acid (acid whey). It is a disaccharide containing glucose and galactose unitsīy-product obtained during the manufacture of cheese or casein. It is One of the main components of whey protein. Protein or mixture of similar proteins occurring in milk, obtained after the removal of casein. Skimmed milk powder: maximum milkfat 1.5% m/m maximum water(a) 5% m/m minimum milk protein in milk solidsnot-fat(a) 34% m/mĭairy product obtained, during the cheese manufacturing process, by coagulating milk with enzymes (rennet) or an other edible acidic substance and then draining off the liquid portion (whey). Partly skimmed milk powder: milkfat more than 1.5% and less than 26% m/m maximum water(a) 5% m/m minimum milk protein in milk solidsnot-fat(a) 34% m/m Whole milk powder: milkfat minimum 26% and less than 42% by weight (m/m) maximum water 5% m/m minimum milk protein in milk solidsnot-fat 34% m/m They are milk products which can be obtained by the partial removal of water from milk or cream.Ĭream powder: milkfat content of not less than 42 % by weight of the product. Milk powders and Cream powder (Codex Standard) Traditionally it’s the residual product (may even be acid or acidified) of the processing of milk or cream into butter (by continuous churning and separation of the solid fats). The quantity of milk, as produced, required to furnish the milk solids in manufactured dairy products. (Codex Alimentarius standard)Īverage composition includes the following constituents: 87% water, 3.25% protein (2.5% casein), 5% lactose, 3.7% fat and 0.8% minerals and vitamins. Normal mammary secretion of milking animals obtained from one or more milkings without either addition to it or extraction from it, intended for consumption as liquid milk or for further processing.

This section offers a reference dictionary containing the most significant and commonly used terms in the sector.

Partly skimmed milk meaning