Dairy
Full Cream vs Skimmed Milk Powder
Fat content, applications and how to choose between FCMP and SMP for your production or repacking.
9 June 2026 5 min read
Full cream milk powder (FCMP) and skimmed milk powder (SMP) are both export staples, but they serve different applications. Choosing the right one depends on your recipe, cost target and market.
The core difference: fat
FCMP retains milk fat (commonly 26% or 28%), giving a richer flavour and creamier mouthfeel. SMP has the fat removed (typically under 1.5%), making it more stable and lower cost per protein.
Where each is used
- FCMP: beverages, bakery, confectionery, recombined milk, repacking
- SMP: cheese, recombination, fermented products, bakery, confectionery
- Fat-filled milk powder: a cost-effective alternative using vegetable fat
Choosing for your market
Price-sensitive markets often favour SMP or fat-filled powder, while retail and beverage applications lean to FCMP. Heat classification (low, medium, high) also matters for SMP depending on the end use.
Key takeaways
- FCMP is richer and used in beverages and bakery
- SMP is leaner, stable and used in processing
- Fat-filled milk powder is a budget alternative
- Match grade and heat class to your application
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