Skimmed Milk

Grading Factors

Quality assessment for skimmed milk considers Fat content, Protein content, and Total solids.

• Fat content

  The proportion of butterfat must be within the agreed specification, as it affects mouthfeel, flavor and suitability for low-fat product formulations.

• Protein content

  Protein level influences nutritional value and functional properties such as heat stability and coagulation, which matter for dairy processing and cooking applications.

• Total solids

  The combined content of protein, lactose, minerals and fat determines the yield and consistency of downstream products like yogurt or cheese, so it is a key specification for processors.

• Somatic cell count

  A high count can indicate udder health issues in the source herd, which may affect processing performance and the quality of finished dairy goods.

• Freezing point

  This measures added water and is used to detect adulteration, ensuring the milk is genuine and not diluted.

Common Defects

Recorded defects for skimmed milk include Acid or sour flavor, Rancid flavor, and Oxidized flavor.

• Acid or sour flavor

  Develops when bacteria ferment lactose into lactic acid, often due to poor cold chain or age, giving a tart taste and potential curdling.

• Rancid flavor

  Caused by lipase enzymes breaking down fat, releasing free fatty acids that taste soapy or bitter, often from excessive agitation or improper handling.

• Oxidized flavor

  Results from exposure to light or metals, creating cardboard-like or metallic off-notes that reduce consumer appeal.

• Watery texture

  Can occur if the milk is diluted or if the protein structure is damaged, leading to a thin body that is less desirable for drinking or processing.

Skimmed Milk HS Code

Production and Storage

Packaging

Typical skimmed milk packaging includes Refrigerated carton, Bulk tanker, and Aseptic bag-in-box.

• Refrigerated carton

  Common for retail and food service, offering portion control and easy handling while maintaining the cold chain.

• Bulk tanker

  Used for transporting large volumes from farm to processing plant, where the milk is pumped into insulated tanks to keep it cool.

• Aseptic bag-in-box

  Provides a longer shelf life without refrigeration for certain applications, though this is less typical for fresh skimmed milk.

End Uses

• Fluid beverage

  Consumed directly as a low-fat drink, often in coffee, tea or on cereal, where its thin body and clean flavor are preferred.

• Yogurt production

  Used as a base for low-fat yogurts, where the protein content supports gel formation and the low fat reduces creaminess, requiring stabilizers.

• Cheese making

  Skimmed milk is used to produce low-fat cheeses, where the casein proteins coagulate to form a curd with a firmer, less rich texture.

• Bakery and confectionery

  Adds moisture and protein to breads, cakes and chocolates, contributing to structure and browning without adding fat.

• Dairy protein ingredients

  Concentrated or dried to produce milk protein isolates or powders used in sports nutrition and food fortification.

Uses and Related Commodities

Sourcing risks