Instant Full Cream Milk Powder 26% Fat

Applications – Specifications – Microbiological Analysis

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instant full cream milk powder by jackson’s

Jackson’s Instant Full Cream Milk Powder 26% Fat

Instant Full Cream Milk Powder 26% Fat is produced by Spray Drying Fresh Cow Milk to remove water and fat. Instant Full Cream Milk Powder 26% is in compliance with the standards and regulations for food safety in the country of origin.

Applications

Instant Full Cream Milk Powder 26% Fat is suitable as a substitute of Liquid Milk and Cream. It can be used in preparation of dry mixes, confectionery products, bakery products, athletic foods, infant formulas and animal food. Instant Full Cream Milk Powder 26% Fat can also be used as a substitute for eggs, the powder acts as an emulsifier. It can also be reverted to liquid milk by simply adding water to the powder.

Specifications of Instant Full Cream Milk Powder 26% Fat

Chemical Specifications
Protein Moisture Vegetable Fat Minerals Lactose
> 24% < 4.0% > 26% approx. 6.0% approx. 38%
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 Specifications
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% 24 months, (or less according to destination regulations)