Milk Powder and Cheese: Standards, Technology, Market

Dairy products occupy a central place in the global food system. Milk powder and cheese are two categories that serve both as consumer products and as strategic raw materials for the food industry. Milk powder ensures long-term storage and transportability of dairy protein, while cheese forms a significant segment of international trade with high added value. Understanding standards, technologies and market factors enables stable supply chains.

Milk Powder: Classification and Standards

Milk powder is a powdered product obtained by drying normalized pasteurized cow's milk. In Russia and EAEU countries, several interrelated standards apply. GOST 4495-87 "Whole milk powder. Specifications" establishes requirements for whole milk powder produced in the following types: 20% fat milk powder, 25% fat milk powder and milk powder for baby food production. Depending on the processing method, 25% fat milk powder is divided into spray-dried and roller-dried. 20% fat milk powder and baby food powder are produced only on spray dryers.

The more recent interstate standard GOST 33629-2015 "Canned milk. Milk powder. Specifications" is harmonized with international food codes. For the first time, it introduces norms not only for skimmed and whole but also for partly skimmed milk powder, consistent with TR CU 033/2013 and Codex Stan 207-1999. The list of dairy raw materials has been expanded through the use of pasteurized milk raw material. To prevent oxidative deterioration of milk fat and extend shelf life, the use of a plant-derived antioxidant - dihydroquercetin - is permitted.

By organoleptic and physico-chemical indicators, whole milk powder is divided into highest and first grade. Baby food powder is not graded. Key controlled parameters include taste and odour, consistency, colour, solubility, mass fraction of moisture, fat and protein, acidity, solubility index and microbiological indicators.

Milk Powder Production Technology

Milk powder production includes raw material acceptance and normalization, pasteurization, evaporation and drying. Spray drying remains the main industrial method: concentrated milk is atomized in hot air, and each droplet quickly turns into a powder particle. This method ensures high solubility and minimal thermal degradation of protein. Roller drying produces a product with different solubility characteristics and is more often used for technical purposes or special formulations.

Key technological parameters include inlet and outlet air temperature, atomization pressure, degree of concentration and feed rate. Deviations lead to under-drying (caking, high moisture) or over-drying (loss of solubility, protein denaturation).

Storage Periods and Packaging

Milk powder is stored in hermetic packaging that protects against moisture and oxygen. Typical shelf lives range from 12 to 24 months depending on fat content, packaging type and storage temperature. Whole milk powder with higher fat content usually has shorter shelf life due to oxidation risk. Optimal conditions are temperatures up to +20-25 °C and relative humidity not exceeding 75-85%. After opening, the product should be used within a few months and kept tightly closed.

For industrial supplies, multi-layer paper bags with polyethylene liners and bulk containers are used. For retail - tin and cardboard cans, doypacks, zip-lock bags. Packaging choice affects logistics costs and shelf life.

Cheese: Classification and Standards

Cheese is a product obtained by coagulating milk followed by processing and ripening of the cheese mass. The industry's range is extremely wide: semi-hard cheeses alone, produced under various documents, number more than 300 names. Russia has a system of standards covering individual cheese groups.

GOST R 52686-2006 "Cheeses. General specifications" establishes general requirements for all groups. Additionally, GOST 32260-2013 "Semi-hard cheeses", GOST 32263-2013 "Soft cheeses", GOST 33631-2015 "Cheeses for baby food", GOST 33480-2015 "Curd cheese", GOST 33959-2016 "Brined cheeses", GOST 33356-2017 "Cheeses with cheddaring and thermomechanical processing" and others apply. General specification standards regulate common norms and requirements for homogeneous groups, which manufacturers take into account when developing their own technical specifications.

Cheese classification is based on several criteria. By mass fraction of fat in dry matter, cheeses are produced with indicators of 30, 35, 40, 43, 45, 50 and 55%. Hard cheeses are additionally divided by ripening duration: young (from 90 to 180 days) and aged. The draft new standard introduces for the first time a classification by intensity of organoleptic indicators, additional technological processing (smoking, cheddaring) and method of sale.

Technological Cheese Groups

Hard and semi-hard cheeses are characterized by low moisture, dense texture and long ripening. Soft cheeses have higher moisture and often ripen with surface microflora. Brined cheeses (e.g., bryndza) are stored in brine and have a layered or curd-like structure. Cheeses with cheddaring and thermomechanical processing (mozzarella, cheddar) undergo specific stages that affect fibrosity and meltability. Curd cheeses occupy a separate segment with a delicate texture and short ripening period.

Key technological stages include milk preparation, coagulation, curd processing, moulding, pressing, salting and ripening. For each cheese type, temperature, acidity and duration parameters are selected individually. Deviations at any stage affect yield, texture and flavour.

Industrial and Commercial Applications

Milk powder is used in confectionery, bakery, dairy and meat industries. It is included in formulations of chocolate, biscuits, ice cream, yoghurt, sauces, baby food and dry mixes. Reconstituted milk is used where raw milk logistics are economically unviable. For manufacturers, solubility, taste after reconstitution and storage stability are important.

Cheeses are supplied to retail chains, public catering and industrial processing. HoReCa demands both ready-to-slice formats and large blocks for cooking. In industry, cheeses are used for processed cheese, sauces, fillings, snacks and ready meals. For each channel, specific parameters matter: shelf life, packaging format, flavour stability and meltability.

Global Market: Milk Powder and Cheese

The global milk powder market has shown growing demand and prices in recent years. International demand for whole and skimmed milk powder has strengthened while export availability remains limited. Renewed buying by importers in Asia, including regular purchases in Southeast Asia and gradual recovery in China, has been accompanied by tenders in the Middle East and North Africa. Buyers are restocking, increasing forward contract premiums. Major export regions - the European Union, USA, Oceania and the Southern Cone - report restrained milk production due to weather constraints, environmental regulations and high feed and energy costs. Whole milk powder has become the main source of price momentum alongside skimmed milk powder.

The global cheese market remains a large and stable segment of dairy trade. The USA dominates both consumption and production, accounting for about a quarter of global volume. Trade flows are concentrated around several European countries: Germany, the Netherlands and Italy lead exports. The global average export price for cheese has been around USD 5,700 per tonne in recent years, showing long-term moderate growth. Price dynamics vary by type: for example, cheddar from New Zealand and the UK trades in different ranges, while Emmental from Switzerland and Germany commands higher prices. Key factors include milk production balance, demand in emerging economies and trade policy.

Logistics and Quality Control

Milk powder is a hygroscopic product, so moisture protection during transport is critical. Packaging damage leads to caking and loss of solubility. Cheeses require temperature control: hard and semi-hard varieties are transported at positive temperatures close to 0-6 °C, soft and brined cheeses within narrower ranges. Reefer containers with temperature loggers are used for international shipments.

Quality control includes incoming laboratory testing, verification of accompanying documents, veterinary certificates and declarations of conformity. For export, additional certificates confirming compliance with importing country requirements for veterinary drug residues, microbiological indicators and labelling are required.

Trends and Selection Factors

In the milk powder segment, key trends remain growing demand in Asia, limited export supply and volatility in energy and feed prices. In the cheese segment - development of premium and protected designations, growth in demand for ready-to-eat formats and expansion of foodservice channels. For buyers, not only price per kilogram matters but also quality stability, shelf life, storage conditions and supply chain reputation.

The choice between dry and liquid milk, between different cheese groups is determined by production economics, logistics constraints and end-product requirements. Understanding standards and technological differences helps reduce risks and build long-term contracts.