Milk Powders

Heat classification is the parameter that decides whether a milk powder works in your application, and it is the one most often left off an order. Low-heat powder retains soluble protein and suits cheese making and recombined milk; high-heat powder is functionally different and suits bakery and confectionery. Ordering by name alone risks receiving something that cannot do the job.

Beyond heat class, specify protein, moisture, solubility index and the microbiological profile. For recombination, solubility is the practical test and should be a contract term.

Canadian supply management means production is planned against domestic demand, so export supply is committed rather than open-ended. Forward contracting matters more here than for a commodity origin.