| ≥1 piece |
Detailed introduction to Milk Powder for Yoghurt:
Manufacture:Obtained by the spray method
Appearance:Uniform
Flavor and taste :Slight creamy taste, free from other objectionable taste and flavor cream.
Colour:Creamy
Fat:26 % min.
Protein:23.5% min.
Lactose:34-39%
Moisture content:4 % max.
Titratable acidity : 0.15 % max. (expressed as lactic acid)
Burnt particles : 15 mg max. i.e. at least disk B
Insolubility index : 0.5 ml max. (at 24 )
Micro-organisms :40,000 per gm max
coilforms :90 per 100gm max
Mould & Yeast:50cells/g Max
salmonella :Nil
Packing:
multiple paper sacks kraft paper with polyethlene lining;Net weight 25KG.