| ≥1 piece |
WHOLE MILK POWDER 26% Fat is a soluble powder with a minimum of 26% milk fat, made by spray drying pasteurised cow milk.
Whole Milk Powder 26% Fat is a soluble powder with a minimum of 26% milk fat, made by spray drying pasteurised cow milk.
Whole Milk Powder (New Zealand Origin)
Whole Milk Powder 26% Fat is a soluble powder made by spray drying pasteurised cow’s milk.
Application and Use:
Whole Milk Powder 26% Fat is used in a wide range of applications inculding reconstituted milk, fermented
milk foods, yoghurt, Ice cream mixes and confectionary products. It is also used as an ingredient in bakery
products, dry blends and snack foods.
Physical and Chemical Analysis:
| Milk Fat: | 26.0 - 29.5 % m/m |
| Protein: | 23.5 - 26.0 % m/m (24.0 % m/m Typical) |
| Protein: SNF Basis: | 34 % m/m Min |
| Moisture: | 3.5 % m/m Max |
| Lactose: | 40.0 % m/m Typical |
| Foreign Matter: | Absent /32.5g |
| Scorched Particles: | Disc B /32.5g Max |
| Insolubility Index: | 1.0 ml Max |
| Ash: | 6.0 % m/m Max |
| Titratable Acidity: | 0.15 % m/v Max |
| Bulk Density: | 0.55 g/ml Min, 100 Tap |
| Colour: | Light Cream |
| Flavour: | Sweet, free of undesirable odour |
| Texture: | Free flowing, free of lumps |
Microbiological Analysis
| Aerobic Plate Count: | 10,000 cfu/g Max |
| Yeasts & Moulds: | 50 cfu/g Max |
| Inhibitory Substances (Antibiotics): | <0.0025 IU/ml |
| Coliforms: | <1 cfu/g |
| E. coli: | <1 cfu/g |
| Coag. Pos. Staph: | <10 cfu/g |
| Bacillus Cereus: | <100 cfu/g |
| Salmonella: | Not Detected /375g |
| Listeria: | Not Detected /125g |
| Product Type: |
Milk Powder
|
Type: |
Dried Whole Milk
|
Age Group: |
Adults,Baby,Children,Old-Aged
|
| Certification: |
HACCP,HALAL,ISO,KOSHER
|
Packaging: |
Bag,Bulk
|