Whole Milk Powder is a dried milk powder produced by evaporating moisture content in milk which leaves fine particles of milk solids. Milk products are quite perishable. We preserve milk powder by removing moisture to the greatest extent possible, which inhibits microbial growth. Shelf life of milk powder compared to milk, due to negligible moisture content, is longer. Moreover, milk has an 80 to 90 percent of moisture content. By evaporating the moisture content in milk we reduce bulk and create ease of transportation.
Milk prodcts are used as important manufacturing ingredients in various product groups, like as bakery & confectionery, ice creams, desserts and dietary supplements. Growing requirements for convenience is one of the major driving factors for the whole milk powder market.
WHOLE MILK POWDER 26% FAT MIN.
PRODUCT SPECIFICATION
Whole Milk Powder 26% Fat is made by spray drying pasteurized cows milk. It is a soluble powder with a minimum of 26.0% milk fat and a sweet desirable flavor. It is used in a wide range of applications.
Applications:
It is typically used for its functional and nutritional properties in food and beverage formulations. It is used in further manufacture and can be used as a replacement for liquid whole milk. It is used as an ingredient in bakery products, dry blends and snack foods. Suggested uses include: nutritional beverages, ice creams, confectionery, yoghurts, reconstitution of milk, canning operations.
Ingredients:
Pasteurized cows milk
Packaging Information:
Packed into nitrogen or carbon dioxide flushed multiwall kraft bags with polyethylene gas barrier liner.
Pack Size: 25 kg
Dimensions: 880mm H x 535mm W x 140mm D
Gross Weight: 25.4 kg
Bags per layer: 8
Layers per pallet: 8
Total Bags: 64
Container Load: (40ft) 25 tons
Storage Instructions and Shelf Life:
Milk powders have a tendency to absorb odors. Therefore this product is stored in an odor free environment and a cool dry area away from direct sunlight in order to maintain its functional properties. While the bag is intact and the product kept under these conditions it has a shelf life of 728 days from date of manufacture.
Coding:
Bags are coded with factory registration number, cypher number, unit number (plant, line, pallet), date of manufacture and expiry date (728 days)
Allergen Status:
Contains Milk and Milk Products. Produced on the same lines as products containing soy.
Certifications & Registrations:
MPI & HACCP Approved, Halal Certified,
Codex Compliance, EU Certification on request
Chemical & Physical Properties:
Analysis Value/Unit
Milk Fat: 26.0 - 29.5 % m/m
Protein: 23.5 - 26.0 % m/m
(24.0 % m/m Typical)
Protein:SNF Basis: 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 odor
Texture: Free flowing, free of lumps
Microbiological Analysis:
Aerobic Plate Count 10, 000 cfu/g Max
Yeasts & Moulds 50 cfu/g Max
Inhibitory Substances (Antibiotics) < 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 Not Detected /375g
Listeria Not Detected /125g
Nutritional Information:
Nutrient Average Quantity
per 100g
Energy (kJ) 2, 110
Protein (g) 24.4
Fat, total (g) 26.5
- saturated (g) 17.8
Carbohydrate (g) 41.8
- sugars (g) 41.8
Sodium (mg) 278
