Milk permeate

Cows’ milk has regional and seasonal differences resulting in varying levels of fat and protein in the milk collected from farms.

Under the Food Standards Code, components of milk can be added to or withdrawn from milk to standardise natural variations in fat and protein and produce a range of consistent and nutritious products. Manufacturers produce a variety of milks to meet consumer demand consistent with the regulations.

The standardisation process may include the use of membrane separation technology, which produces one stream known as milk permeate, a part of normal milk containing lactose, vitamins and minerals, and a second stream that contains the protein and fat. The World Health Organisation body for food regulation, Codex Alimentarius, defines milk permeate as ‘… the product obtained by removing the milk proteins and fat from milk, partially skimmed milk or skimmed milk by ultra filtration'.

The standardised milk products need to conform with the national food regulations for milk (the Food Standards Code).   For example, the standard for whole milk requires that milk be at least 32 grams per kilogram of fat and 30 grams per kilogram of protein; and skim milk be a maximum of 1.5 grams per kilogram of fat and a minimum of 30 grams per kilogram of protein see http://www.foodstandards.gov.au/_srcfiles/Standard_2_5_1_Milk_v95.doc

< http://www.foodstandards.gov.au/_srcfiles/Standard_2_5_1_Milk_v95.doc >

(April 2008)