Skim Milk Powder,New Zealand price supplier

"SKIM Milk Powder
PRODUCT SPECIFICATION

All Commodity Skim Milk Powder is made by spray drying skimmed pasteurized cow's milk. It has a maximum of 1.5% milk fat.
Applications:
It is typically used for its functional and nutritional properties in food and beverage formulations. The product characteristics include good water absorption and binding, solubility, emulsification, and dispersability. Suggested uses include: yoghurt, ice cream, sweetened condensed milk, confectionery and bakery products, and dry blended products.
Ingredients:
Pasteurized cow's milk
Packaging Information:
Packed into nitrogen or carbon dioxide flushed multiwall kraft bags with polyethylene gas barrier liner.
Pack Size: 25 kg
Dimensions: 880mm H x 535mm W x 140mm D
Gross Weight: 25.4 kg

Bags per layer: 8
Layers per pallet: 8
Total Cartons: 64
Container Load: (20ft) 16 tons (40ft) 20 - 25 tons**
* Packing and pallet information may change to suit product, customer or shipping requirements.
** Weight restrictions apply.

Storage Instructions and Shelf Life:
Milk powders have a tendency to absorb odors. Therefore this product is stored in an odor free environment and a cool dry area away from direct sunlight in order to maintain its functional properties. While the bag is intact and the product kept under these conditions it has a shelf life of 728 days from
date of manufacture.

Coding:
Bags are coded with factory registration number, cypher number, unit number (plant, line, pallet), date of manufacture (DD MMM YYYY), and expiry date (728 days) (DD MMM YYYY).

Allergen Status:
Contains Milk and Milk Products.
Certifications & Registrations:
MPI & HACCP Approved, Halal Certified,
Codex Compliance, EU Certification on request

Chemical & Physical Properties:
Analysis Value/Unit
Milk Fat: 1.5 % m/m
Protein:SNF Basis: 34 % m/m Min
Moisture: 4.0 % m/m Max
Lactose: 53.0 % m/m Typical
Foreign Matter: Absent /25g
Scorched Particles: Disc B /25g Max
Insolubility Index: 1.25 ml Max
Ash: 9.0 % m/m Max
Titratable Acidity: 0.15 % m/v Max
Colour: Light Cream
Flavour: Sweet, free of undesirable odor
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 <100 cfu/g
Bacillus Cereus <100 cfu/g
Salmonella Not Detected /375g
Listeria Not Detected /125g

Nutritional Information:
Nutrient Average Quantity
per 100g

Energy (kJ) 1,520
Protein (g) 33.5
Fat, total (g) 1.0
- saturated (g) 0.7
Carbohydrate (g) 54.0
- sugars (g) 54.0
Sodium (mg) 395

Quality Assurance:
The manufacturing environment is subject to regular monitoring and control. Final product is sampled,
examined, and subjected to laboratory analysis. The dairy products are manufactured and tested in premises meeting legislative standards administered by the Ministry for Primary Industries. During storage and shipment precautions are taken to ensure that product quality is maintained. Each package is identified, enabling trace back.
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