Refers to the general term for substances other than fat and water in milk. It should be noted that the fat content of fresh milk just squeezed from cow's breast is about 3%, which is slightly different according to different seasons.

The solid components of skim milk are: protein (about 2.7% ~ 2.9%), sugars, acids, vitamins, etc. The skim milk solid content of fresh milk is generally around 9% ~ 12%. Among them, protein has hydration property, and forms a stable film with emulsifier on the surface of the generated small fat globules during homogenization.

Defatted milk solid essence can preserve the flavor of dairy products, prevent the oxidation of dairy products to a certain extent, and provide better taste and nutrition. It is a very common ingredient in modern dairy products. The skim milk solids in raw milk shall not be less than 8. 1 g/ 100 g. The solid content of skim milk in the raw milk we tested was 9.04g/100g.

According to the national standard of milk powder (GBT54 10-2008), milk powder with uniform color, milky yellow and natural milk flavor should be selected in production. Protein content shall not be less than 34% of skim milk solids, and antibiotics, preservatives, nitrates, harmful metals and doping substances shall not be detected.

Extended data:

Main components of skim milk solids:

The main components of skim milk solids are protein (about 2.7% ~ 2.9%), sugar, acid and vitamins. The skim milk solid content of fresh milk is generally around 9% ~ 12%.

Among them, protein has hydration property. In the process of homogenization, a stable film is formed with emulsifier on the surface of the generated fat globules, which ensures the emulsification stability of oil in water and promotes the full mixing of air during freezing.

It can also prevent the expansion of ice crystals in the product and make the texture smooth. The soft sweetness of lactose and the light salty taste of minerals will give the product remarkable flavor characteristics, but if there are too many non-fat solids, the unique creamy smell of fat will be eliminated and the smell of condensed milk or skim milk powder will appear.

The biggest reason for restricting the use of skimmed milk solids is to prevent lactose from supersaturating and gradually crystallizing out of sand-like precipitate. It is generally recommended that the maximum dosage should not exceed 17% of the moisture in ice cream. Skim milk solids can be provided by liquid milk, condensed milk, milk powder and whey powder.

References:

Baidu Encyclopedia-Non-fat milk solids