| ≥1 piece |
Whole Milk Powder/Full Cream Milk Powder
|
Sl.No. |
Parameters |
Values |
|
1 |
Colour |
White to Creamy White |
|
2 |
Taste |
Authentic, Sweet |
|
3 |
Flavour |
Pleasant |
|
4 |
Moisture (%) |
Max. 4.0 |
|
5 |
Total Solids (%) |
Min. 96.0 |
|
6 |
Titratable Acidity (% Lactic Acid) |
Max. 1.2 |
|
7 |
pH |
6.60-6.80 |
|
8 |
Milk fat (% by mass) |
Min 26.0 |
|
9 |
Insolubility Index (ml) |
Max 1.5 |
|
10 |
Scorched Particles (ADPI Disc) |
Max. B |
|
11 |
Protein (%) odb |
Min. 24.0 |
|
12 |
Lactose (%) |
Min. 36.0 |
|
13 |
Ash (%) |
Max. 7.2 |
|
14 |
Standard Plate Count/g |
Max. 50000 |
|
15 |
Coliforms/0.1g |
Absent |
|
16 |
Yeast and mould/g |
Max. 50 |
|
17 |
E.coli/g |
Absent |
|
18 |
Salomella/25g |
Absent |
|
19 |
Shigella/25g |
Absent |
|
20 |
Staphyloccocus arues/g |
Absent |
|
21 |
Shelf life |
12 Month from the date of manufacturing |
|
22 |
Ingredients & packaging material |
Milk Powder Primary packing LDPE Liner Secondary packing multi layer Kraft paper bags. |
|
23 |
Labeling instruction |
As per requirement of national/international regulatory authorities/customers |
|
24 |
Storage |
At ambient temperature |
|
25 |
Transportation |
At ambient temperature |
|
26 |
Where it will be sold |
To food processing industries & direct customers |
|
27 |
Intended Use |
As an ingredient in food processing industries |