| ≥1 piece |
powdered milk substitutes
USAGE:
Milk substitutes for baking:
Substitute soymilk, rice milk or almond milk for milk. You won't even be able to tell the difference in most recipes, including breads, muffins, cakes, cookies, puddings and other creamy desserts.
Milk substitutes for cereal, oatmeal, and beverages:
Any milk substitute will work fine, so it's really a matter of personal taste. I find that rice milk is a bit too sweet for me on cereal, but you may find that the sweetness of the rice milk just enhances the taste of a bowl of cereal. For extra flavor, try using vanilla flavored soymilk on your cereal- yum!
Milk substitutes for cooking:
Regular or unsweetened soymilk will work best in recipes such as pasta sauces, cream sauces, mashed potatoes, salad dressings and other savory recipes that call for milk. Although a thick soy cream is best for creamy recipes such as non-dairy alfredo sauce, a reasonable facsimile can be made with a basic vegan roux. You can find soy cream at well stocked natural foods stores.
Milk substitutes for buttermilk:
If a recipe calls for buttermilk, add one tablespoon of white vinegar or Lemon juice to a cup of soymilk to replace buttermilk and mix well. It's not quite as robust as buttermilk, but will have a similar flavor.
| No | Items | Unit | Standard | Result | Remark | |
| 1 | Moisture | % | ≤ 5 | 3.33 | Accepted | |
| 2 | Fat | % | 30±2 | 31.9 | Accepted | |
| 3 | Protein | % | 3.5±0.2 | 3.5 | Accepted | |
| 4 | Carbohydrate | % | 55±3 | 57 | Accepted | |
| 5 | Ash | % | ≤ 4 | 1.8 | Accepted | |
| 6 | PH | % | 7.5±0.5 | 7.58 | Accepted | |
| 7 | Total plate count | Cfu/g | ≤ 1000 | 280 | Accepted | |
| 8 | Coliform | MPN/100g | ≤ 40 | <30 | Accepted | |
| 9 | Yeast | Cfu/g | Absent | Absent | Accepted | |
| 10 | Pathogenic bacterial | Absent | Absent | Accepted | ||
| 11 | Mould | Cfu/g | Absent | Absent | Accepted | |
| 12 | Salmonella | Cfu/g | Absent | Absent | Accepted | |
| 13 | Melamin | Mg/kg | Absent | Absent | Accepted | |