Whole milk powder
Production method:
Spray dried. Pasteurized whole milk, condensed on a 4 level vaporizer, finsihed with hot air drying
Composition:
Pasteurized milk
Target market:
The general public – home public , EU and third countries export
Consumer aplication:
For further processing - bakery products production, ice-cream, milk chocolate, pudding powder, etc.
Packaging:
4-ply paper bags 25 kgs each with inner polyethylene liner bag, sealed with paper and stitched
together
Latest date of consumption / best before date:
12 months from the production date and the production date is marked on the bag
Shelf life:
Maximum temperature 25
o
C, maximum humidity 65%
Sensory specification:
Appearance and color - milky and creamy, uniform
Consistence - homogeneous powder, only easily disintegrating lumps are allowable
Smell and taste - a taste for pasteurization, mild boiling flavour, without the other flavors, smell clean
and free of foreign odors
Physical and chemical specification:
Milkfat min. 26,0%
Moisture max. 4,0 %
Milk solids min. 96 %
Titrable acidity max. 0,15 %
Solubility index max. 1,25 ml
Scorched Particels max. Disc A, B
Proteins in milk solids not fat min. 34,0%
Lactose: min. 36,0%
WPN index medium heat
Inhibitory substances (Delvo SP) negative
Mikrobiological specification:
Bacterial estimate (Total) max. 10 000/g
Salmonella sp negative/25g
Coliform bacteria: negative/g