Full Cream Milk Powder 25kg,Poland price supplier

1. Item

Full cream Milk Powder produced by means of a spray method, packaged in four-ply paper bags with internal polyethylene PE lining or BIG-BAG type container bags.

 

2. Raw Material

Milk  in compliance with requirements stated in INTERMEDIATE SPECIFICATION SS-1 “ Raw milk for the production”

 

3.  Additives

None

 

4. Qualification and identification

 Full cream milk powder

 

5. Milk powder characteristics

Appearance- Loose powder, uniform, small lumps are allowed, easy to spill.

Color- ligh cream to cream

Taste and smell-  specific for whey, pure, without foreign flavors and odors.

Mechanical Contamination- Physicochemical requirements

Water conent % no more than- 4,0

Fat content % no less than-26

Acidity, no more than- 7,5

Protein content % no less than- 26

Solubility ratio, expressed as sediment, ml no more than 1,0

Pesticides- Accordance with the law binding ( Dz.U.UE.L 05.70.1 with changes)

Aflatoxin M  ₁ - 0,050 μg / kg

Dioxins- sum of dioxins

- for fat content ≥ 2% - 2,5 pg/g fat

sum of dioxins and polychlorinated biphenyls with properties similar to dioxins

- for fat content ≥ 2% - 5,5 pg/g fat

SUM  PCB28, PCB52, PCB101, PCB138, PCB153 i PCB180

-        for fat content ≥ 2% - 40 ng/g fat

Lead- 0,020 mg / kg

Whey Protein Nitrogen, mg/g milk powder:

-   Low-heated milk, not less than: 6,0

-   An average of heated milk- 4,5+5,9

-   Milk on average a highly heated-1,5+4,4

-   Highly heated milk, not less than: 1,4

Microbiological requirements

Listeria monocytogenes- None in 25g, n=5, c=0 (after the production process )

<  100 cfu in 1g, n=5, c=0 (at the end of shelf-life )

Salmonella- n=5, c=0, none in 25g, 

Staphylococcal enterotoxins (n case of detection of> 10  ⁵  cfu / g of coagulate - positive)- n=5, c=0, nb in 25g

Enterobacteriaceae- n=5, c=0, m,M=10 cfu/g

Coagulase-positive staphylococci- n=5, c=2, m=10 cfu/g, M=100 cfu/g

 

Explanation:

n -  number of samples taken for testing,

m - upper limit of number of microbes; result considered satisfactory, if for all tested samples the number of microbes does not exceed the value of „m”,

M -  maximum value of the number of microbes; the result is considered unsatisfactory if the number of microorganisms in one or more test samples has a value of "M" or exceeds it,

c - number of samples with the value of micro-organisms allowed within "m" and "M" values, the result is considered satisfactory if the number of microorganisms in other samples has the value "m" or less.

 

Other tests may be conducted in accordance with the agreed contract

or client's requirements.

 

6. PACKAGING

6.1  Type of packaging unit

Packaging unit milk powder consists of a paper bag with inner PE polyethylene lining or BIG-BAG container bags meeting the requirements specified in the PACKAGE SPECIFICATION SO-7, approved for contact with food under Regulation (EC) No. 1935/2004 of the European Parliament and Council of 27 October 2004 on materials and articles intended to come into contact with food (as amended)

 

6.1.1 Labeling of unit packages – bags

Unit package must contain information in line with the Regulations of the Minister of Agriculture and Rural Development:

a )  dated 10 July 2007 on labeling of foodstuffs (Official Journal of 31 July 2007. No. 137, item. 966 with subsequent amendments)

b )  dated 25 July 2007 on nutritional labeling (Official Journal of 31 July 2007. No. 137, item. 967 with

subsequent amendments)

and allowing for product identification, i.e.:

-    name: FULL CREAM MILK POWDER

-        date of minimum durability (day, month, year) preceded by the phrase: "Best before" (expiry date 6 months from the date of manufactured, durability was determined based on the results of research carried out in the storage maximum permissible storage temperature 20   ⁰   C)

-        production date in code ( subsequent day of the year)

-        t he content of nutrients in 100 ml understood as the average value calculated on the basis of literature data ( amount of protein, carbohydrates, fat ), expressed in g and the energy value of 100 ml of the product expressed in kJ / kcal , thus:

	Protein content	Carbohydrate content	Fat content	Value energy kJ / kcal
Full Cream Milk Powder	27 g	37 g	26 g	2050 / 490

-        net weight 25,0 kg , 1000 kg

-        gross weight 25,4 kg , 1002,4 kg

-        oval label of the veterinary facility

May contain other information in accordance with client’s inclination or the requirements of the contract.

 

7.  WAREHOUSE STORAGE

7.1   Storage

Pallets of bagged milk powder (a formed pallet load contains 8 layers of 5 bags each) arranged in stacks of two pallets. Pallets are separated with spacers preventing the product from damage. Stacked pallets are set up in rows, so that each row corresponds to a separate batch. For BIG – BAGs store individually without stacking. Distance away from the wall and the distance between the rows of stacked pallets are to be preserved to facilitate air circulation and cleaning.

 

7.2   Storage conditions

At a temperature not higher than 20  ⁰  C, relative humidity <75%, so as to prevent contamination, damage and deterioration of product quality.

8.  TRANSPORT  CONDITIONS

Transport conditions are to be dry, clean and free of foreign odors. Means of transport are to protect against pollution, damage and adverse weather conditions. The cargo must be protected from damage. Temperature of transport must comply with the product storage temperature.

9.  TESTS

The scope and frequency of tests are implemented in accordance with regulations of Control and Test Plan and Schedule of Tests Performed by External Facilities.

10. INTENTION FOR USE

Milk powder is intended for all age groups except infants and persons allergic to milk protein and lactose intolerant.

11. DIRECTIONS FOR USE

Milk powder is used for production of ice cream, yogurt, chocolate, cakes, etc. at the discretion of the customer.