Low Heat Skimmed Milk Powder

Applications – Specifications – Microbiological Analysis

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Jackson’s Low Heat Skimmed Milk Powder

Low Heat Skimmed Milk Powder is produced by Spray Drying Fresh Cow Milk at around 72°C for the Removal of Fat and Water.

Applications

Jackson’s Low Heat Skimmed Milk Powder is suitable as a substitute of liquid milk and cream. It can be used in preparation of dry mixes, confectionery products, bakery products, athletic food, infant formulas and animal food. Skimmed milk powder can also be used as a substitute of eggs, the powder acts as an emulsifier. It can also be reverted to liquid milk by simply adding water to the powder.

Specifications of Low Heat Skimmed Milk Powder

Chemical Specifications
Protein Moisture Vegetable Fat Minerals Lactose
> 34% < 4.0% < 1.25% approx. 7.6% approx. 52%
Physical Specifications
Scorched Particles pH Solubility Index Antibiotics Colour Odour and Taste
Disc A / B < 0.15% max < 1.00 ml Absent White to light cream Typical milky
Microbiological Analysis
Standard Plate Count Coliform Yeast & Moulds Salmonella
< 10.000 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)