| ≥1 piece |
Fat, % Min: 26
Water (Moisture), % MAX: 5
Acidity, T MAX: 18
pH value: 6,7-7,0
Product description: combined dry dairy powder. Its properties and composition allow to use it like an economical alternative of full cream milk powder partly or full replacement. It helps to reduce the production costs of final production.
Application: wide range of food industry: ice-cream, bakery & confectionery, chocolate, processed cheese & spreads, coffee creamers, sweetened condensed milk, meat products, etc.
| Name | Molco26/12 | Molco 26/16 | Molco 26/18 | Molco 26/20 | Molco 26/22 | Molco 26/25 | |||
| Organoleptic characteristics | |||||||||
| Taste and smell | Typical milk taste and smell | ||||||||
| Color | White to slight creamy or yellowish | ||||||||
| Physical and Chemical Characteristics | |||||||||
| Moisture %, max. | 4 | 4 | 4 | 4 | 4 | 4 | |||
| Fat%, max. | 26 | 26 | 26 | 26 | 26 | 26 | |||
| Protein (MSNF) %, min:. | 12 | 16 | 18 | 20 | 22 | 25 | |||
| Lactose %, min | 46 | 44 | 42 | 40 | 38 | 36 | |||
| Ash%, max. | 8 | 8 | 8 | 8 | 8 | 8 | |||
| Purity(disc), max. | B | B | B | B | B | B | |||
| Bacteriological characteristics | |||||||||
| TPC, max. | 50 000 | ||||||||
| Coliforms/g | < 10 | ||||||||
| Yeast and mold/g, max | 100 | ||||||||
| Salmonella/ 25g | negative | ||||||||
AVAILABILITY
The product can be produced with different fat, protein content with the addition of various aromatizes and stuffs (vanilla, cacao, sugar etc.), according to the specific of final application and customer’s requirements.
| Product Type: |
Milk
|
Type: |
Whole Milk
|
Processing Type: |
Sterilized
|
| Origin: |
Cattle
|
Certification: |
ISO,KOSHER,HALAL
|
Age Group: |
Adults
|
| Packaging: |
Bag
|
Shelf Life: |
up to 24 month
|
Place of Origin: |
Ukraine
|
| Brand Name: |
Molco
|