Full cream milk powder,Czech Republic Tatra price supplier

PRODUCT DESCRIPTION
Name: MMM III LLL KKK PPP OOO WWW DDD EEE RRR
Type, group, subgroup:
full cream milk powder (26%)
Description: Milk powder is product gained by heat processing followed by drying, water contents
up to 4 %.
Raw material: Essential raw material in production of powdered milk is veterinary controlled raw
cow milk for dairy industry.
Use: For further processing
A
ORGANOLEPTIC PROPERTIES
Colour: Milky white to slightly creamy, homogeneous
Consistence: Powdered, homogeneous, easily broken pats, free from tough clots and foreign agents
Taste and Flavour *): Pure milky, typical for powdered milk, slightly sweetish, free from foreign flavours
and odour, slightly cooked taste acceptable.
B PHYSICAL AND CHEMICAL PROPERTIES
Class high heat Ash matters 6 % approx.
Moisture max. 4.0 % Scorched particles max. disk B
Milk fat min. 26% Solubility index max. 1ml
Proteins 26 – 27 % Calcium 1070 mg approx.
Lactose 35 – 39 % Acidity 5,8 – 6,7 °SH (max.
0,15% as lactic acid)
C MICRO-BIOLOGICAL PROPERTIES
TPC max. 10 000 Staph. aureus neg./ 1g
Enterobacteriaceae max. 10 Listeria monocyogenes neg./25 g.
Coliform Bacteria neg. / 1g Yeast and Moulds max.50 / g, max. 50 /g
Salmonella spp. neg./ 25 g
D OTHER SPECIFICATIONS
Packaging method: Individual packaging:
- in three-layer bags (weight 25 kg) with in-glued heat-welded PE inside packing. The
bag is stitched by a crepe stripe and labelled with the data about the product and its
use.
- in textile bags (weight 1000 kg or 750 kg) with PE insert packing. The bag is
manually stitched.
Group packaging: bags are placed on pallets and packed in PE shrink-wrap
Durability period: In original packaging at maintaining temperature between 2 to 24°C and relative
humidity up to 70%, it is 1year from production date.
Storage: In dry and clean environment at temperature between 2 to 24°C, maximum relative
humidity of 70%
Transport: In covered, clean and dry trucks equipped with heat insulated, temperature registering
boxes, by temperature between 2 to 24°C
*)
taste and flavour are assessed in powder state and also after renewing. Renewed milk is prepared by
dissolving 65 g of milk in 450 ml of cold water.