Full Cream Milk Powder
Description:
Milk powder 26% fat. Dry powder obtained by evaporating full cream milk; the milk is treated with heat as a part of a process that has at least the same effects as pasteurization; this takes place while the milk is still in liquid form, before or during manufacturing.
SPECIFICATIONS:
|
Parameter |
Specifications |
|
Total solids % |
>97% |
|
Fat% |
<26% |
|
Proteins (Nx6.38) |
Min. 26±2% |
|
Lactose |
39±3% |
|
pH (10% at 20°C) |
6.6-6.8 |
|
Moisture |
<3% |
|
Acidity |
12-16% |
|
Ash |
7±1% |
|
Solubility Index |
<0.5ml |
|
Density (g/cm3) |
0.55±0.1 |
|
Particles admi. |
A-B |
|
Inhibitors |
Absent |
|
Microbiology |
|
|
Total Flora |
<50000 cfu/g |
|
Yeast and moulds |
<100 cfu/g |
|
Enterobacteriaceae |
Absent/0.1g |
|
Enterecocci |
<100 cfu/g |
|
Staphilococcus aureus |
<100 cfu/g |
|
Salmonella |
Absent/25g |
|
Listeria |
Absent/25g |
PACKING:
25 KG bags with polyethylene liner. Available in big bags: 500 to 1000 kg.
SHELF LIFE:
24 months if stored in closed bags under cool and dry conditions.
