| ≥1 piece |
CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milky taste and smell without foreign odour.
APPLICATIONS:
Dairy foods, UHT milk, cultured yoghurts, desserts, recombined sweetened and evaporated milk, dry mixes, bakery, confectionery, meat products.
BENEFITS:
Good nutritional value, soluble ingredient, emulsifying capacity, smooth mouthfeel, natural milky taste and odour.
| CHEMICAL PARAMETERS: | |
| Protein (as is %) | ≥ 34 |
| Fat (%) | ≤ 1,25 |
| Moisture (%) | ≤ 4,0 |
| Ash (%) | ≤ 8,5 |
| pH | ≤ 6,5 |
| Insolubility (ml) | ≤ 1,0 |
| Lactose (%) | 50-53 |
| Purity (disc) | A, A/B |
| MICROBIOLOGICAL PARAMETERS: | |
| Total Plate Count /g | ≤ 10 000 |
| Coliforms /0,1g | absent |
| E- Coli /0,1 g | absent |
| Salmonella /25 g | absent |
| Antibiotics | absent |
| Yeast /g | ≤ 50 |
| Mould /g | ≤ 50 |
STORAGE:
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.
PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.
CERTIFICATES: