Milk Powder

 


Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat dry milk, dry buttermilk, dry whey products and dry dairy blends. Many dairy products exported conform to standards laid out in Codex Alimentarius. 

Origin: Netherlands, India, Australia.

 
Packing:
500 g, 1 Kg Poly Pack, & Also in 400 g, 900 g, 2.5 Kg tin & plastic can 1kg, 2kg, 5kg, 10kg, 25kg 50kg Polly bags each,Bulk packaging and we can also provide customized packing as required by buyer.

 

 PRODUCT SPECIFICATION

Skim Milk Powder

Chemical & Physical Properties:

Analysis Value/Unit

Milk Fat

1.50 % m/m Max

Protein: P:SNF

34 % m/m Min

Moisture

4.0 % m/m Max

Lactose

53.0 % m/m Typical

Foreign Matter

Absent /25g

Scorched Particles

Disc B /25g Max

Insolubility Index

1.25 ml Max

Ash

9.0 % m/m Max

Titratable Acidity

0.15 % m/v Max

Colour

Light Cream

Flavour

Sweet, free of undesirable odour

Texture

Free flowing, free of lumps

Microbiological Analysis:

Aerobic Plate Count

10,000 cfu/g Max

Yeast & Moulds

50 cfu/g Max

Inhibitory Substances

<0.0025 IU/ml

Coliforms

<1 cfu/g

E. coli

<1 cfu/g

Coag. Pos. Staph

<100 cfu/g

Bacillus Cereus

<100 cfu/g

Salmonella ND

375g

Listeria ND

125g

 

Whole Milk Powder 26% Fat Min

Chemical & Physical Properties:

Analysis Value/Unit

Milk Fat

26.0 – 29.5 % m/m

Protein

2 3.5 – 26.0 % m/m (24.0 % m/m Typical)

Protein P:SNF

34 % m/m Min

Moisture

3.5 % m/m Max

Lactose

40.0 % m/m Typical

Foreign Matter

Absent /32.5g

Scorched Particles

Disc B /32.5g Max

Insolubility Index

1.0 ml Max

Ash

6.0 % m/m Max

Titratable Acidity

0.15 % m/v Max

Bulk Density

0.55 g/ml Min,100 Tap

Colour

Light Cream

Flavour

Sweet, free of undesirable odour

Texture

Free flowing, free of lumps

Microbiological Analysis:

Aerobic Plate Count

10,000 cfu/g Max

Yeast & Moulds

50 cfu/g Max

Inhibitory Substances

<0.0025 IU/ml

Coliforms

<1 cfu/g

E. coli

<1 cfu/g

Coag. Pos. Staph

<10 cfu/g

Bacillus Cereus

<100 cfu/g

Salmonella ND

375g

Listeria ND

125g



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