SMP is short for Skim Milk Powder, sometimes also called non fat dry milk internationally. It is made by removing almost all the fat from milk and then drying what remains, leaving behind a powder that is roughly 34 to 37 percent protein and less than 1.5 percent fat. Because the fat is gone, SMP keeps much longer on the shelf than whole milk powder and finds wide use in bakery, confectionery and dairy standardisation. So SMP stands for Skim Milk Powder.