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Powdered Milk Packets:
Description:
Milk powder solutions Full Cream Milk Powder is produced from fresh cow's milk, which is pasteurized, evaporated, standardized at a butter fat content of minimum 26% sand spray dried.
Quality Analysis:
Fit for human consumption excluding infants.
Storage Conditions:
Chemical Typical Analysis Method
Moisture 3.3 % max AS2300.1.3
Fat 26.0 % min AS2300.1.1 Method B
Protein (dry basis) 26.0% approx AS2300.1.2 IDF20A, IDF92
Mineral 6.0% approx AS2300.1.5.1998
Lactose 38.5 % approx By Difference
Microbiological:
Standard plate count 10, 000/g max AS1766.3.3.1991
Coliforms Absent/0.1g AS1766.2.3.1991
Yeast & Moulds < 50 / 50 cfu/g max IDS94B1990
E Coli Absent AS1766.2.3.1992
Staphylococci
(coagulase positive) Absent /g AS1766.2.4.1994
Salmonella Absent /25g Tecra/AS1766
Physical Analysis:
Appearance Creamy white to cream colour
Flavour & Odour No off flavour or taste. Clean sweet creamy taste.
Scorched Particles Disc B (15.0mg) Max AS2300.4.5-1994
Solubility Index 1.0 ml max AS2300.4.4-1994
Ingredients:
Powder should be stored in cool, dry, ventilated place at a temperature not exceeding 25ðC and a relative humidity of 65% or below.
Packaging:
Packed in 1 and 25 kg polyethylene lined, multiwalled paper bags. They are sealed and sewn both top and bottom.
Storage & Shelf Life:
Up to 12 months in the original packing if stored under optimal conditions (cool, dry and odour free). Temperature < 25ðC. (Relative humidity below 65%).
Min Order : 1x40' FCL
Payment : Advance T/T.
