Milk Powder

PRODUCT CHARACTERISTICS • Good solubility • Good flow properties • Full fat content • Rich creamy flavour   SUGGESTED USES • Has a wide range of applications including reconstituted milk, fermented milkfoods, yoghurt, ice cream mixes and confectionery products. • Is extensively used as an ingredient in bakery products,  dry blends and snack foods. • Has consistent and uniform composition, which is imperative in consumer packs and formulated products. • Is an ideal milk source for any situation where a regular liquid milk supply or refrigeration is not available.   Full cream milk powder Instant Full Cream Whole Milk Powder: Instant Milk Powder  Product Description -Obtained by Spray Drying Process, and officially controlled, pasteurized and homogenized. -Appearance: Uniform -Flavour & Taste: Slight creamy taste, free from other objectionable taste and flavor cream Specifications Chemical Contents Items Standard Test Methods Moisture 4% Max GB/T 5413.8-1997 Vegetable Fat 26-28% GB/T 5413.3-1997 Protein 25% Min GB/T 5413.1-1997 Minerals 6.5% Max GB/T 5413.7-1997 Titratable acidity 0.15% Max.(expressed as lactic acid) GB/T 5413.28-1997 Burnt particles A or B GB/T 5413.30-1997 Insolubility Index 1.0 ml Max GB/T 5413.29-1997 Microbiological Index Total Plates Count 30,000 cfu/g Max GB/T 4789.2-2003 Total Coliform 30 MPN/100g Max GB/T 4789.3-2003 Mould & Yeast 50 cfu/g Max GB/T 4789.15-2003 Salmonella Nil GB/T 4789.4-2003 Staphylococcus Aureus Nil GB/T 4789.10-2003 Aflatoxin 5.0μg/g Max GB5009.24-2003 Antibiotics Negative GB4789.27-2003 Melamine Negative