SMP can enhance the water holding capacity in meatloaves and meatballs, and so enhance their springiness, fractureability and firmness ( Barbut, 2010). For instance, SMP produced at a high temperature has lower solubility as compared to the SMP produced at a lower temperature ( Pugliese et al., 2017 Tidona et al., 2020). Functionalities and applications of the SMP are similar to WMP and vary depending on the food matrices and processing conditions. In the food industry, SMP and NFDM are often used to balance formulas for dairy products and are an integral part of the confectionery/chocolate production. Massachusetts Agropur, Inc., Wisconsin Dairy Farmers of America, Kansas and others. Some manufacturers and suppliers of SMP and NFDM are High Desert Milk, Burley Land O′ Lakes, Inc, Minneapolis Bluegrass Dairy & Food, Kentucky California Dairies, Inc., California O-AT-KA Milk Products Coop., New York United Dairymen of Arizona Agri-Mark, Inc. Temperature and moisture abuse during storage may lead to the agglomeration of powder particles leading to loss of viability and density, as well as the potential “caking” of powders due to the presence of amorphous lactose. SMP or NFDM should be packed and stored for not more than 18–24 months. According to the ADPI, SMP and NFDM should contain moisture and fat content of not more than 5% and 1.5%, respectively. The manufacturing processes involved in the production of SMP and NFDM are similar to WMP, except that pasteurized skim milk is used. Skim Milk Powder (SMP) is also known as nonfat dry milk (NFDM) or nonfat dehydrated milk powder due to their similar composition ( Table 1). Haotian Zheng, in Encyclopedia of Dairy Sciences (Third Edition), 2022 Skim Milk Powder & Nonfat Dry Milk
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