Skim Milk Powder: export from Canada to ASEAN

Skim milk powder is bought on heat classification, and that single parameter decides the application. Low-heat powder retains soluble protein and goes into cheese making and recombined milk; high-heat powder is functionally different and suits bakery and confectionery. Ordering SMP without specifying heat class is ordering something that may not work.

Beyond heat class, the specification points are protein content, moisture, solubility index, and the microbiological profile. For recombination applications, solubility is the practical test and it should be contracted rather than assumed.

Canadian dairy operates under a supply-managed system, which shapes availability and pricing in ways that differ from other origins. The practical consequence for an export buyer is that supply is committed rather than open-ended, and forward contracting matters more here than for a commodity origin.

Specify heat class, protein, and the application. A recombiner and a bakery formulator asking for skim milk powder are asking for two different products.