Product Description |
Produced from fresh, high quality skimmed milk by a spray-drying process. Available in low-heat to high-heat forms, with or without added vitamins. |
Compositional
Information |
| |
|
Specification |
TypicalValue |
Moisture |
% max. |
4.0 |
3.5 |
Butterfat |
% max. |
1.25 |
<1.0 |
Protein |
% min. |
34.0 |
35.0 |
Lactose |
% min. |
50.0 |
52.5 |
Ash |
% max. |
8.2 |
7.9 |
Scorched Particles |
Disc |
A/B |
A |
Solubility Index |
|
|
|
| Low / Medium Heat |
ml max. |
0.5 |
0.1 |
| High Heat |
ml max. |
1.0 |
0.5 |
Titratable Acidity |
% max. |
0.15 |
0.14 |
Wettability at 25°C |
max. |
30 Secs. |
<15 Secs. |
Dispersability at 25°C |
min. |
90%/20 Secs. |
95%/20 Secs. |
Whey Protein Nitrogen (WPN) |
|
|
|
| Low Heat |
mg/g |
>6.0 |
6.5 |
| Medium Heat |
mg/g |
1.51 - 5.99 |
3.5 |
| High Heat |
mg/g |
<1.5 |
1.0 |
Colour |
|
Cream/White |
Cream/White |
Flavour |
|
Pleasant |
Pleasant |
|
Microbiological
Data |
|
|
Specification |
TypicalValue |
Total Plate Count |
|
|
|
| Low Heat |
/g max. |
50,000 |
40,000 |
| Medium Heat |
/g max. |
10,000 |
5,000 |
| High Heat |
/g max. |
5,000 |
1,000 |
Coliforms |
/g |
Negative |
Negative |
Staphylococcus (Coagulase Pos.) |
/0.1g |
Negative |
Negative |
Salmonella |
/25g |
Negative |
Negative |
|
A MORE DETAILED SPECIFICATION CAN BE AGREED WITH THE CUSTOMER
| Packaging |
Multi-ply paper sacks with Polyethylene liner, net weight 25kg. |
| Storage |
Store product under cool, dry conditions. It should not be exposed to direct sunlight or strong odours. |
| Transport |
Milk powder can be transported in 20 foot containers in 16-17 tonne loads.In a 40 foot container the load is 20-22 tonnes. |
| Shelf Life |
Approximately 18 months from date of production when stored under appropriate conditions. |
Applications |
- Yogurt
- Ice-cream
- Bakery & confectionery
- Chocolate
- Processed cheese & spreads
- Infant formulae
- UHT milk
- Recombined sweetened condensed milk
- Evaporated milk
- Canning operations
|
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