Full Fat Milk Powder 26% Fat
Applications – Specifications – Microbiological Analysis
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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 | |||||
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Protein | Moisture | Vegetable Fat | Minerals | Lactose | |
approx. 26.0% | < 4.0% | approx. 26.0% | approx. 5.5% | approx. 37% |
Physical Specifications | |||||
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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 | |||||
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Standard Plate Count | Coliform | Yeast & Moulds | Salmonella | ||
< 50.000 CFU per gr | Absent | < 100 CFU per gr | Absent |
Packaging | |||||
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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) |