Classification of milk powder

Full-fat milk: it basically maintain the nutritional content of the milk, apply to all consumers. But best for younger consumers.

Skimmed milk powder: after skimmed milk processed into lighter taste, suitable for aging, obesity, and not for the fat intake of consumers.

Instant milk powder: and similar to the full-fat milk powder, has the characteristics of dispersion, good solubility, usually sugar instant milk powder or spraying of large grain milk powder lecithin.

Sweetened milk powder: added a certain amount of sucrose by milk processing, which for all consumers, with instant features.

Infant milk powder: generally, baby is means age in 12 months within of children, child care is means age in 1-3 aged of children, therefore this milk powder General min stage preparation, respectively for 0-6 months, and 6-12 months and 1-3 aged of infant edible, it under different stage infant of physiological features and nutrition requirements, on protein, and fat, and carbohydrates, and vitamin and mineral, five large nutrients for has comprehensive strengthening and adjustment.

Special preparation of milk powder: for special physical needs of the consumer, such preparation of milk powder is based on the physiological characteristics of different consumers, removal of some of the nutrients in milk or strengthening some of the nutrients (or both), it has some specific physiological functions, such as old milk powder, low-fat milk powder, milk powder, diabetes and low milk essence milk powder, milk powder of Bifidobacterium.