| ≥1 piece |
milk powder Solutions full cream milk powder is produced from fresh cow milk, which is pasteurized, evaporated, standardized at a butterfat content of minimum 26% and spray dried.
Fit for human consumption
| 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 |
| 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 |
| 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 |
Powder should be stored in cool, dry, ventilated place at a temperature not exceeding 25°C and a relative humidity of 65% or below.
Packed in 25 kg polyethylene lined, multiwalled paper bags. They are sealed and sewn both top and bottom.?
Up to 12 months in the original packing if stored under optimal conditions (cool, dry and odour free). Temperature <25°C. (Relative humidity below 65%).