PG World

Anhydrous Milk Fat (AMF)
Anhydrous Milk Fat is a high-quality, pure milk fat product derived exclusively from milk or milk products. It's characterized by its high fat content and minimal moisture, making it a versatile ingredient in various food applications.
Composition and Characteristics
Fat Content: 99.9% pure milk fat
Moisture: Less than 0.1%
Flavor: Rich, creamy dairy taste
Key Features
Purity: Contains no additives, preservatives, or foreign fats
Versatility: Suitable for multiple applications in food manufacturing
Extended Shelf Life: Can be stored for up to 24 months under recommended conditions
Natural Product: Derived exclusively from milk, with no artificial additives
Applications
AMF is widely used in various food products, including:
Chocolate and confectionery
Ice cream
Baked goods
Processed cheese
Recombined dairy products
Storage and Packaging
Typically packed in 200-liter drums with nitrogen headspace
Can be stored at ambient temperatures (15-20°C) for extended periods
Available in convenient 15L packs containing 13.5kg net weight of AMF

Whey protein isolate (WPI) is a highly refined form of whey protein that undergoes additional processing compared to whey protein concentrate. Here's a detailed description of whey protein isolates:
Composition and Characteristics
Protein Content: Minimum 90% protein by weight on a dry basis
Fat: Typically less than 1%
Lactose: Usually less than 1%
Moisture: Generally 4-5%
Minerals: Approximately 2-3%
WPI is characterized by its high protein purity and minimal fat and lactose content.

Skimmed milk powder (SMP) is a versatile dairy product created by removing water from pasteurized skim milk through evaporation and spray drying. This process results in a fine, creamy-white powder that retains most of the nutritional benefits of fresh milk while offering extended shelf life and convenience.
Composition and Characteristics
Skimmed milk powder typically contains:
Fat: Less than 1.5%
Protein: Minimum 34% (on a milk solids-non-fat basis)
Lactose: Approximately 50-52%
Moisture: Less than 5%
Minerals: About 8%

Whole milk powder is a versatile dairy product made by evaporating water from fresh, pasteurized milk until only the solid components remain. This process retains all the essential nutrients and flavors of fresh milk, making it a valuable ingredient in various applications.
Product Definition and Composition
Whole milk powder is defined by its composition, typically containing:
Fat: 26% to 42%
Protein: Minimum of 34% on a solids non-fat basis
Lactose: Approximately 36% to 38%
Moisture: Less than 4.5%
Ash (minerals): About 5.5% to 6.5%