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Full Cream Milk Powder, Food Grade, Extra Quality
Full Cream Milk Powder is produced from pure, natural fresh cow’s whole milk. After receipt of the milk at the dairy plant, the liquid whole milk is pasteurised, standardised to the required level of milkfat, evaporated into a concentrate and then spray dried into a powder form.
CN Code: 0402 2119
| Chemical | Typical value |
|---|
| Milk Fat | 26% - 28% |
Protein (total basis)
| min. 24% |
Lactose
| 36% -38% |
Ash
| max. 7% |
| Moisture | max. 4% |
| Titrable Acidity | max. 0.15% |
| Insolubility | max. 1.0 ml |
| Scorched Particles | Disc A |
| Microbiological | |
|---|
| Coag. Positive Staph. | < 10/g |
Standard Plate Count
| max. 10,000/g |
E. Coli
| negative/g |
Yeasts/Moulds
| max. 50/g |
Salmonella
| negative/25g |
Coliforms
| < 10/g |
| Applications |
|---|
| Ice Cream, Bakery, Confectionery, Chocolate, Biscuits, Cookies, Dairy (Yoghurts, Laban, Cheeses, Pasteurised & UHT-Milk), Processed Cheeses, Evaporated & Sweetened Condensed Milk, Fruit/Flavoured Beverages, Soups, Sauces, Infant Foods & Milk |
| Storage conditions |
|---|
| Store in a temperature controlled warehouse at max. 65% relative humidity and below 25°C. |
| Shelf life |
|---|
| 9 - 18 months |
| Packaging |
|---|
| 10/12.5kg, 25kg, 900kg mini bulk bags |
| Origins |
|---|
| EU, Argentina, Uruguay, U.S.A., New Zealand, Australia. |
| Available in |
|---|
| Instant Full Cream Milk Powder with 26%/28% milk fat and added vitamins, High Heat Heat-Stable and Roller Dried Full Cream Milk Powder 26% - 28% milkfat |
