Milk Powders

Made from fresh whole milk which has been standardised, pasteurised, evaporated and spray dried for consistency. Specialising in UHT grade, our milk powders are used in the manufacture of beverages, foods and nutritional products. Our customers enjoy the consistency of our products, which comes from the quality of our suppliers’ milk, combined with the sophistication of our processes.

Proudly branded with the Open Country name our powder products are packed into gas flushed, multiwall Kraft bags, which feature a polyethylene gas barrier, the bags are then heat sealed to maintain the highest quality standards.

W26U

Whole Milk Powder 26% U

W26H

Whole Milk Powder High Heat Heat Stable

W26

Whole Milk Powder 26%

W26V

While Milk Powder Vitamin Fortified

I28

Instant Whole Milk Powder 28%

I28V

Instant Whole Milk Powder Vitamin Fortified 28%

SMPU

Skim Milk Powder U

SMP

Skim Milk Powder
Whole Milk Powder 26% U

Whole Milk Powder 26% U

Open Country Whole Milk Powder 26% Fat U has thermophillic and mesophillic spore counts at a level enabling this product to be used for the manufacture of UHT milks.

Suggested uses include: food and beverage formulations requiring functional and nutritional properties. It is also used in recombining of UHT milk and other dairy products.

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Whole Milk Powder High Heat Heat Stable

Whole Milk Powder High Heat Heat Stable

Open Country Whole Milk Powder 26% Fat Heat Stable is a soluble powder with a minimum of 26% milk fat and has a Fat to SNF ratio that provides the correct composition for recombined evaporated milk.

Suggested uses include: Food and beverage formulations and the manufacture of retort sterilised milk and milk products, including evaporated milk.

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Whole Milk Powder 26%

Whole Milk Powder 26%

Open Country Whole Milk Powder 26% Fat is typically used for its functional and nutritional properties in food and beverage formulations. It is used as an ingredient in further manufacture or as a ingredient in bakery products, dry blends and snack foods.

Suggested uses include: nutritional beverages, ice creams, confectionery, yoghurts, reconstitution of milk, canning operations.

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Whole Milk Powder Vitamin Fortified 26%

Whole Milk Powder Vitamin Fortified 26%

Enriched with vitamins A and D. Suitable for baking applications where total milk solids are required.

Suggested uses include: Reconstitution and recombining of milk and confectionery products, or snack foods.

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Instant Whole Milk Powder 28%

Instant Whole Milk Powder 28%

Open Country Instant Whole Milk Powder 28% is a soluable powder with a minimum of 28% fat. Agglomerated and instantised for easy mixing in cold water. 

Suggested uses include: mixing directly into water in the home as it easily reconstitutes to produce a fresh, nutritious milk drink.

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Instant Whole Milk Powder Vitamin Fortified 28%

Instant Whole Milk Powder Vitamin Fortified 28%

Open Country Instant Whole Milk Powder Vitamin Fortified  It is a soluble powder with a sweet desirable flavour  is fortified with vitamins A & D and agglomerated and instantised for easy mixing into cold water. 

Suggested uses include: Repacking into consumer packs without further processing.mixing directly into water in the home and easily reconstitutes to produce a fresh, nutritious milk drink.

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Skim Milk Powder U

Skim Milk Powder U

Open Country Skim Milk Powder U has a maximum of 1 . 25% milk fat. The thermophillic and mesophillic spore counts are at a level so that this product can be used for the manufacture of UHT milks. Typically used for its functional and nutritional properties in food and beverage formulations. The product characteristics include good water absorption and binding, solubility, emulsification, and dispersability.

Suggested uses include: UHT milk, yoghurt, ice cream, sweetened condensed milk, confectionery and bakery products.

Download full specification sheet

Skim Milk Powder

Skim Milk Powder

Contains a maximum of 1.5% milk fat. Typically used for its functional and nutritional properties in food and beverage formulations. The product characteristics include good water absorption and binding, solubility, emulsification, and dispersability.

Suggested uses include:  yoghurt, ice cream, sweetened condensed milk, confectionery and bakery products, and dry blended products.

Download full specification sheet