Powdered Whole Milk
min.order / fob price
| ≥1 piece |
- Origin
- Production Capacity
- CategoryMilk Powder
- Update Time2025-08-25
company profile
LecheriaLatina.com
- Contact: Mr.Mr. Sir or Madam
- Tel: 54-0056-99
- Number of Employees:
- Business Type: Trading Company
product details
- Origin:
Powdered Whole Milk
PHYSICO- CHEMICAL CHARACTERISTICS
Acidity: maximum 18.0 ml
Powdered Whole Milk
PHYSICO- CHEMICAL CHARACTERISTICS
PHYSICO- CHEMICAL CHARACTERISTICS
Acidity: maximum 18.0 ml
Humidity: maximum 3.5%
Insolubility index: maximum 1 ml
Lactose: minimum 36.0%
Fat: maximum 26%
Toasting particles: maximum Disco "B"
pH: between 6.50 and 6.70
Proteins: minimum 34%
MICROBIOLOGICAL CHARACTERISTICS
MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: n=5 c=2 m=10 M=100
Coliforms at 45º C/g: n=5 c=2 m< 3 M=10
Staphylococcus aureus/g: n=5 c=1 m=10 M=100
Aerobic Mesophiles: n=5 c=2 m=30000 M=100000
Salmonella spp/25 g: n=10 c=0 m=0
ORGANOLEPTIC CHARACTERISTICS
ORGANOLEPTIC CHARACTERISTICS
Yellowish white powder, with characteristic smell and taste, without strange substances.
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| Product Type: Milk Powder | Type: Dried Whole Milk |