Whole Milk Powder 26%

Sensory characteristics

Taste, flavor:

typical for fresh skimmed or full cream pasteurized milk, no off-odors or off-flavors, hint and odor of boiled milk are allowed

Texture:

fine, free flowing powder,consisting from single and agglomerated particles of dry milk, a few lumps easily destroyed mechanically are allowed

Color:

white to slightly cream

sical and chemical characteristics

Moisture, %:

max. 4,0

Fat, %:

min. 26

Protein, %:

min. 34

Lactose, %:

-

Ash, %:

-

-

Solublity index, sm³:

max. 0,2

Titratable acidity, Т°:

max. 21

Scorched particles:

А (disk I)

Microbiological characteristics

TVC, cfu/g:

max. 50 000

Coliforms 0,1 g:

negative

S.aureus 0,1 g:

negative

Pathogens (incl. salmonella) 25/g:

negative

Mould, cfu/g:

-

Yeast, cfu/g:

-

Klostrodii /g:

-

Other characteristics

Shelf life:

from 3 to 24 months from date of manufacture, depending on storage conditions

Packaging:

multiple 20-25 kg paper bags with inner polyethylene s