Milk Powder

PRODUCT CHARACTERISTICS• Good solubility• Good flow properties• Full fat content• Rich creamy flavour

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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.

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Full cream milk powderInstant Full Cream Whole Milk Powder:

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Instant Milk PowderÂ

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

Stalococcus Aureus

Nil

GB/T 4789.10-2003

Aflabr>

5.0μg/g Max

GB5009.24-2003

Antibiotics

Negative

GB4789.27-2003

Melamine

Negative