WHOLE MILK TYPICAL COMPOSITION RANGE
Protein...........24.5-27.0 %
Lactose..........36-38.5 %
Fat..................26-28.5 %
Ash..................5.5-6.5 %
Moisture..........2.0-4.5 %
MICROBIOLOGICAL ANALYSIS Standard Plate
Count..........Less than or Equal to 50000/g
Coliform.......Less than or Equal to 10/g
Solmonella.........Negative by test
Listeria........Negative by test Coaglase-positive
Staphylococci............Negative by test
OTHER CHARACTRISTICS
Scorched Particle Content.......................Disc B (15.0 mg max.)
Solubility Index..............Less than or Equal to 1.0 ml
Titratable Acidity........Less than or Equal to 0.15%
Color.................White to Light Cream/Natural Color
Flavor...................Clean, Pleasing
Origin..........Turkey
Price: $1200/mt FOB Durban port
SPECIFICATIONS FULL CREAM MILK POWDER 2nd.
Grade Turkey
CHEMICAL SPECIFICATIONS
Protein.................................... 26% Approx.
Lactose................................... 50% Approx.
Butterfat...................................26% Max.
Minereals.................................6% Approx.
Moisture...................................4% Max.
Titratable Acidity.....................0.16-0.20% Max.
Solubility Index.........................3.0 ml Max.
Sediment-Test.........................Max.Disc C(22.5mg)Max.
MOQ........................18MT.
Supply quantity............2000-3000mt/month.
Packaging Detail: 25 and 50 kg bags
Country of Origin: Turkey