Scale Global can offer a range of low heat, medium heat and high heat skim and whole milk powders from US and European origins
Fun fact
The primary difference between low heat, medium heat, and high heat skim milk powder is the level of heat treatment the milk undergoes during processing, which affects its protein structure, solubility, and ideal applications; low heat has the least denatured protein, making it best for beverages, while high heat has the most denatured protein, making it suitable for baking due to its increased heat stability and water-binding capacity.
Key points about each type:
Low Heat:
Mildest heat treatment, preserving more native protein structure.
Highly soluble, with a mild flavor.
Best used in drinks like smoothies, yogurt, and coffee.
Medium Heat:
Moderate heat treatment, offering a balance between solubility and heat stability.
Can be used in a variety of applications like prepared mixes, ice cream, and some baked goods.
High Heat:
Highest heat treatment, causing significant protein denaturation.
Excellent heat stability, good water-binding capacity.
Primarily used in baking where high heat resistance is needed, like cookies and cake
Scale Global is proud to market the Gay Lea range of Milk powders as per Product Bulletins enclosed below:
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