Full Fat Milk Powder 26% Fat

Applications – Specifications – Microbiological Analysis

[wpseo_breadcrumb]

Jackson’s Full Fat Milk Powder 26% Fat

Full Fat Milk Powder 26% Fat is produced by Spray Drying fresh standardized Skimmed cow milk to remove water and fat. The milk powder is hydrogenated with vegetable oil. The product is in compliance with standards and regulations for food safety in the country of origin.

Applications

Full Fat Milk Powder 26% Fat is suitable for the application in ice cream, bakery, confectionery, chocolate, dairy processed cheeses, condensed and evaporated milk, beverages, soups and sauces. Full Fat Milk Powder 26% Fat can also be used as a substitute for eggs because the powder acts as an emulsifier. It can also be used as a substitute for milk by simply adding water to the powder.

Specifications of Full Fat Milk Powder 26% Fat

Chemical Specifications
Protein Moisture Vegetable Fat Minerals Lactose
approx. 26.0% < 4.0% approx. 26.0% approx. 5.5% approx. 37%
Physical Specifications
Scorched Particles pH Solubility Index Antibiotics Colour Odour and Taste
Disc A / B 6.5 – 6.9 < 1.0 ml Absent Slightly Creamy Yellowish Bland, Slightly Sweet
Microbiological Analysis
Standard Plate Count Coliform Yeast & Moulds Salmonella
< 50.000 CFU per gr Absent < 100 CFU per gr Absent
Packaging
Packaging Storage Shelf Life
25 kg net weight multi walled kraft paper bag with polyethylene liner. Cool, dry, clean, fresh environment <25ºC or humidity <65% 12 months, (or less according to destination regulations)