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.
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.
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 |
APPLICATIONS:
Replacement of full cream fresh milk. Contribution of protein and butterfat.
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